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e9948bda11eecfbae79ae1bc2a9f527f75a316741c44a2fffc7c4a1b03d60e9b
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Miso vegetable ramen recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_vegetable_ramen_88418_16x9.jpg Comforting, simple and full of healthy veggies, this easy ramen uses a rich broth flavoured with miso and gochujang. 2 tbsp smooth cashew butter1 tbsp white miso paste1 tbsp dark soy sauce½ tbsp gochujang1 tsp rice vinegar500ml/18fl oz hot vegetable stock120g/4¼oz ramen noodles½ tbsp toasted sesame oil1 large garlic clove, gratedthumb-sized piece fresh root ginger, grated 2 tbsp smooth cashew butter 1 tbsp white miso paste 1 tbsp dark soy sauce ½ tbsp gochujang 1 tsp rice vinegar 500ml/18fl oz hot vegetable stock 120g/4¼oz ramen noodles ½ tbsp toasted sesame oil 1 large garlic clove, grated thumb-sized piece fresh root ginger, grated 2 soft-boiled eggs, halved 2 spring onions, finely sliced2 handfuls frozen edamame (soya beans), defrosted1 small carrot, sliced into ribbonsblack sesame seeds and fresh coriander leaves (optional) 2 soft-boiled eggs, halved 2 spring onions, finely sliced 2 handfuls frozen edamame (soya beans), defrosted 1 small carrot, sliced into ribbons black sesame seeds and fresh coriander leaves (optional) Method In a small bowl, whisk together the cashew butter, miso paste, soy sauce, gochujang and rice vinegar to make a smooth paste. Add just enough of the stock so it is loose enough to pour as a sauce, then set aside. Cook the noodles as per the packet instructions. Drain and set aside.Heat the sesame oil in a large saucepan over a medium heat and add the garlic and ginger. Cook for at least 30 seconds, until sizzling and aromatic.Pour in the sauce and cook for a further minute before adding the rest of the stock. Allow to simmer until the soup has thickened just slightly.Stir in the noodles to just warm through before dividing between two warm bowls and topping with the eggs, spring onions, edamame and carrot ribbons. Sprinkle with black sesame seeds and fresh coriander, if you like. In a small bowl, whisk together the cashew butter, miso paste, soy sauce, gochujang and rice vinegar to make a smooth paste. Add just enough of the stock so it is loose enough to pour as a sauce, then set aside. In a small bowl, whisk together the cashew butter, miso paste, soy sauce, gochujang and rice vinegar to make a smooth paste. Add just enough of the stock so it is loose enough to pour as a sauce, then set aside. Cook the noodles as per the packet instructions. Drain and set aside. Cook the noodles as per the packet instructions. Drain and set aside. Heat the sesame oil in a large saucepan over a medium heat and add the garlic and ginger. Cook for at least 30 seconds, until sizzling and aromatic. Heat the sesame oil in a large saucepan over a medium heat and add the garlic and ginger. Cook for at least 30 seconds, until sizzling and aromatic. Pour in the sauce and cook for a further minute before adding the rest of the stock. Allow to simmer until the soup has thickened just slightly. Pour in the sauce and cook for a further minute before adding the rest of the stock. Allow to simmer until the soup has thickened just slightly. Stir in the noodles to just warm through before dividing between two warm bowls and topping with the eggs, spring onions, edamame and carrot ribbons. Sprinkle with black sesame seeds and fresh coriander, if you like. Stir in the noodles to just warm through before dividing between two warm bowls and topping with the eggs, spring onions, edamame and carrot ribbons. Sprinkle with black sesame seeds and fresh coriander, if you like.
|
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"url": "https://www.bbc.co.uk/food/recipes/miso_vegetable_ramen_88418",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Miso vegetable ramen 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/miso_vegetable_ramen_88418_16x9.jpg Comforting, simple and full of healthy veggies, this easy ramen uses a rich broth flavoured with miso and gochujang. 2 tbsp smooth cashew butter1 tbsp white miso paste1 tbsp dark soy sauce½ tbsp gochujang1 tsp rice vinegar500ml/18fl oz hot vegetable stock120g/4¼oz ramen noodles½ tbsp toasted sesame oil1 large garlic clove, gratedthumb-sized piece fresh root ginger, grated 2 tbsp smooth cashew butter 1 tbsp white miso paste 1 tbsp dark soy sauce ½ tbsp gochujang 1 tsp rice vinegar 500ml/18fl oz hot vegetable stock 120g/4¼oz ramen noodles ½ tbsp toasted sesame oil 1 large garlic clove, grated thumb-sized piece fresh root ginger, grated 2 soft-boiled eggs, halved 2 spring onions, finely sliced2 handfuls frozen edamame (soya beans), defrosted1 small carrot, sliced into ribbonsblack sesame seeds and fresh coriander leaves (optional) 2 soft-boiled eggs, halved 2 spring onions, finely sliced 2 handfuls frozen edamame (soya beans), defrosted 1 small carrot, sliced into ribbons black sesame seeds and fresh coriander leaves (optional) Method In a small bowl, whisk together the cashew butter, miso paste, soy sauce, gochujang and rice vinegar to make a smooth paste. Add just enough of the stock so it is loose enough to pour as a sauce, then set aside. Cook the noodles as per the packet instructions. Drain and set aside.Heat the sesame oil in a large saucepan over a medium heat and add the garlic and ginger. Cook for at least 30 seconds, until sizzling and aromatic.Pour in the sauce and cook for a further minute before adding the rest of the stock. Allow to simmer until the soup has thickened just slightly.Stir in the noodles to just warm through before dividing between two warm bowls and topping with the eggs, spring onions, edamame and carrot ribbons. Sprinkle with black sesame seeds and fresh coriander, if you like. In a small bowl, whisk together the cashew butter, miso paste, soy sauce, gochujang and rice vinegar to make a smooth paste. Add just enough of the stock so it is loose enough to pour as a sauce, then set aside. In a small bowl, whisk together the cashew butter, miso paste, soy sauce, gochujang and rice vinegar to make a smooth paste. Add just enough of the stock so it is loose enough to pour as a sauce, then set aside. Cook the noodles as per the packet instructions. Drain and set aside. Cook the noodles as per the packet instructions. Drain and set aside. Heat the sesame oil in a large saucepan over a medium heat and add the garlic and ginger. Cook for at least 30 seconds, until sizzling and aromatic. Heat the sesame oil in a large saucepan over a medium heat and add the garlic and ginger. Cook for at least 30 seconds, until sizzling and aromatic. Pour in the sauce and cook for a further minute before adding the rest of the stock. Allow to simmer until the soup has thickened just slightly. Pour in the sauce and cook for a further minute before adding the rest of the stock. Allow to simmer until the soup has thickened just slightly. Stir in the noodles to just warm through before dividing between two warm bowls and topping with the eggs, spring onions, edamame and carrot ribbons. Sprinkle with black sesame seeds and fresh coriander, if you like. Stir in the noodles to just warm through before dividing between two warm bowls and topping with the eggs, spring onions, edamame and carrot ribbons. Sprinkle with black sesame seeds and fresh coriander, if you like."
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"subdomain": "Recipes"
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|
025757e7bc6ed6b786030506c5477db674aa9c32aabbc59fb85b3ec83ea3680c
|
Chicken, vegetable and bulgur wheat traybake recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_roasted_10706_16x9.jpg A colourful rainbow of Mediterranean vegetables cooked in a vibrant marinade along with crispy chicken thighs and fluffy bulgur wheat. Each serving provides 673 kcal, 38.2g protein, 56.1g carbohydrate (of which 11.1g sugars), 31.1g fat (of which 6.9g saturates), 7.8g fibre and 1.4g salt. 1 red onion, roughly chopped 1 green pepper, roughly chopped1 red pepper, roughly chopped 1 courgette, diced 200g/7oz vine or cherry tomatoes500g/1lb 2oz chicken thighs, skin-on, bone-in 1 red onion, roughly chopped 1 green pepper, roughly chopped 1 red pepper, roughly chopped 1 courgette, diced 200g/7oz vine or cherry tomatoes 500g/1lb 2oz chicken thighs, skin-on, bone-in 50g/1¾oz sun-dried tomato paste1 tbsp dried oregano 1 tsp sweet smoked paprika 1 tsp garlic granules 1 tbsp lemon juice 1 tbsp honey ½ tbsp olive oil sea salt and freshly ground black pepper 50g/1¾oz sun-dried tomato paste 1 tbsp dried oregano 1 tsp sweet smoked paprika 1 tsp garlic granules 1 tbsp lemon juice 1 tbsp honey ½ tbsp olive oil sea salt and freshly ground black pepper 250g/9oz dried bulgur wheat 400ml/14fl oz vegetable or chicken stock 2 tbsp pine nuts 10g fresh flatleaf parsley, roughly chopped 250g/9oz dried bulgur wheat 400ml/14fl oz vegetable or chicken stock 2 tbsp pine nuts 10g fresh flatleaf parsley, roughly chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, peppers, courgette and tomatoes into a large roasting tin. Using a sharp knife, score the skin of the chicken a couple of times, then place into the roasting tin along with the vegetables.Combine the marinade ingredients in a bowl and season well with salt and pepper. Spoon the marinade generously over the scored chicken, pouring any spare marinade over the vegetables. Roast in the oven for 30 minutes. Temporarily remove the cooked chicken from the roasting tin, then add the bulgur wheat and stock to the tin. Stir together with the roasted vegetables. Place the chicken back in the roasting tin and return to the oven for a final 15 minutes. Stir the bulgur wheat and vegetables after 10 minutes and add the pine nuts. At this stage, add a little more liquid if required – by the end of the 15 minutes, all the liquid should be absorbed and the bulgur should be plump and cooked through. When the bulgur wheat is tender and the chicken is cooked through and caramelised on top, serve straight away with a sprinkling of chopped parsley on top. Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, peppers, courgette and tomatoes into a large roasting tin. Using a sharp knife, score the skin of the chicken a couple of times, then place into the roasting tin along with the vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, peppers, courgette and tomatoes into a large roasting tin. Using a sharp knife, score the skin of the chicken a couple of times, then place into the roasting tin along with the vegetables. Combine the marinade ingredients in a bowl and season well with salt and pepper. Spoon the marinade generously over the scored chicken, pouring any spare marinade over the vegetables. Roast in the oven for 30 minutes. Combine the marinade ingredients in a bowl and season well with salt and pepper. Spoon the marinade generously over the scored chicken, pouring any spare marinade over the vegetables. Roast in the oven for 30 minutes. Temporarily remove the cooked chicken from the roasting tin, then add the bulgur wheat and stock to the tin. Stir together with the roasted vegetables. Place the chicken back in the roasting tin and return to the oven for a final 15 minutes. Temporarily remove the cooked chicken from the roasting tin, then add the bulgur wheat and stock to the tin. Stir together with the roasted vegetables. Place the chicken back in the roasting tin and return to the oven for a final 15 minutes. Stir the bulgur wheat and vegetables after 10 minutes and add the pine nuts. At this stage, add a little more liquid if required – by the end of the 15 minutes, all the liquid should be absorbed and the bulgur should be plump and cooked through. Stir the bulgur wheat and vegetables after 10 minutes and add the pine nuts. At this stage, add a little more liquid if required – by the end of the 15 minutes, all the liquid should be absorbed and the bulgur should be plump and cooked through. When the bulgur wheat is tender and the chicken is cooked through and caramelised on top, serve straight away with a sprinkling of chopped parsley on top. When the bulgur wheat is tender and the chicken is cooked through and caramelised on top, serve straight away with a sprinkling of chopped parsley on top. Recipe tips Due to the water released from the roasted vegetables, only 400ml/14fl oz stock is required when the bulgur is added. You need a total of around 500ml/18fl oz liquid, so if your vegetables haven’t released that much water, you may need to add a little extra stock.
|
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"processing_date": "2025-09-05T00:00:00",
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"title": "Chicken, vegetable and bulgur wheat traybake recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_roasted_10706_16x9.jpg A colourful rainbow of Mediterranean vegetables cooked in a vibrant marinade along with crispy chicken thighs and fluffy bulgur wheat. Each serving provides 673 kcal, 38.2g protein, 56.1g carbohydrate (of which 11.1g sugars), 31.1g fat (of which 6.9g saturates), 7.8g fibre and 1.4g salt. 1 red onion, roughly chopped 1 green pepper, roughly chopped1 red pepper, roughly chopped 1 courgette, diced 200g/7oz vine or cherry tomatoes500g/1lb 2oz chicken thighs, skin-on, bone-in 1 red onion, roughly chopped 1 green pepper, roughly chopped 1 red pepper, roughly chopped 1 courgette, diced 200g/7oz vine or cherry tomatoes 500g/1lb 2oz chicken thighs, skin-on, bone-in 50g/1¾oz sun-dried tomato paste1 tbsp dried oregano 1 tsp sweet smoked paprika 1 tsp garlic granules 1 tbsp lemon juice 1 tbsp honey ½ tbsp olive oil sea salt and freshly ground black pepper 50g/1¾oz sun-dried tomato paste 1 tbsp dried oregano 1 tsp sweet smoked paprika 1 tsp garlic granules 1 tbsp lemon juice 1 tbsp honey ½ tbsp olive oil sea salt and freshly ground black pepper 250g/9oz dried bulgur wheat 400ml/14fl oz vegetable or chicken stock 2 tbsp pine nuts 10g fresh flatleaf parsley, roughly chopped 250g/9oz dried bulgur wheat 400ml/14fl oz vegetable or chicken stock 2 tbsp pine nuts 10g fresh flatleaf parsley, roughly chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, peppers, courgette and tomatoes into a large roasting tin. Using a sharp knife, score the skin of the chicken a couple of times, then place into the roasting tin along with the vegetables.Combine the marinade ingredients in a bowl and season well with salt and pepper. Spoon the marinade generously over the scored chicken, pouring any spare marinade over the vegetables. Roast in the oven for 30 minutes. Temporarily remove the cooked chicken from the roasting tin, then add the bulgur wheat and stock to the tin. Stir together with the roasted vegetables. Place the chicken back in the roasting tin and return to the oven for a final 15 minutes. Stir the bulgur wheat and vegetables after 10 minutes and add the pine nuts. At this stage, add a little more liquid if required – by the end of the 15 minutes, all the liquid should be absorbed and the bulgur should be plump and cooked through. When the bulgur wheat is tender and the chicken is cooked through and caramelised on top, serve straight away with a sprinkling of chopped parsley on top. Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, peppers, courgette and tomatoes into a large roasting tin. Using a sharp knife, score the skin of the chicken a couple of times, then place into the roasting tin along with the vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, peppers, courgette and tomatoes into a large roasting tin. Using a sharp knife, score the skin of the chicken a couple of times, then place into the roasting tin along with the vegetables. Combine the marinade ingredients in a bowl and season well with salt and pepper. Spoon the marinade generously over the scored chicken, pouring any spare marinade over the vegetables. Roast in the oven for 30 minutes. Combine the marinade ingredients in a bowl and season well with salt and pepper. Spoon the marinade generously over the scored chicken, pouring any spare marinade over the vegetables. Roast in the oven for 30 minutes. Temporarily remove the cooked chicken from the roasting tin, then add the bulgur wheat and stock to the tin. Stir together with the roasted vegetables. Place the chicken back in the roasting tin and return to the oven for a final 15 minutes. Temporarily remove the cooked chicken from the roasting tin, then add the bulgur wheat and stock to the tin. Stir together with the roasted vegetables. Place the chicken back in the roasting tin and return to the oven for a final 15 minutes. Stir the bulgur wheat and vegetables after 10 minutes and add the pine nuts. At this stage, add a little more liquid if required – by the end of the 15 minutes, all the liquid should be absorbed and the bulgur should be plump and cooked through. Stir the bulgur wheat and vegetables after 10 minutes and add the pine nuts. At this stage, add a little more liquid if required – by the end of the 15 minutes, all the liquid should be absorbed and the bulgur should be plump and cooked through. When the bulgur wheat is tender and the chicken is cooked through and caramelised on top, serve straight away with a sprinkling of chopped parsley on top. When the bulgur wheat is tender and the chicken is cooked through and caramelised on top, serve straight away with a sprinkling of chopped parsley on top. Recipe tips Due to the water released from the roasted vegetables, only 400ml/14fl oz stock is required when the bulgur is added. You need a total of around 500ml/18fl oz liquid, so if your vegetables haven’t released that much water, you may need to add a little extra stock."
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d01633e3753f7df96cc24491f63a4071dc389e1783050f565472b0f7fe2e7964
|
Grilled mackerel with Mediterranean vegetables recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilled_mackerel_with_58574_16x9.jpg This healthy and colourful grilled mackerel recipe is packed full of flavour and super simple to make. 1 unwaxed lemon, zest and juice1 small garlic clove, peeled and finely grated1 tbsp extra-virgin olive oil pinch chilli flakes 1 unwaxed lemon, zest and juice 1 small garlic clove, peeled and finely grated 1 tbsp extra-virgin olive oil pinch chilli flakes 1 red pepper, deseeded and sliced into 1cm/½in thick strips 1 yellow pepper, deseeded and sliced into 1cm/½in thick strips 150g/5½oz cherry tomatoes, washed and left whole1 small red onion (about 40g/1½oz), thinly sliced 1 tbsp olive oil small bunch parsley, roughly chopped small handful basil, roughly chopped handful rocket 80g/3oz stoned green olives, roughly chopped 1 red pepper, deseeded and sliced into 1cm/½in thick strips 1 yellow pepper, deseeded and sliced into 1cm/½in thick strips 150g/5½oz cherry tomatoes, washed and left whole 1 small red onion (about 40g/1½oz), thinly sliced 1 tbsp olive oil small bunch parsley, roughly chopped small handful basil, roughly chopped handful rocket 80g/3oz stoned green olives, roughly chopped 4 mackerel fillets (about 300g/10½oz total weight), deboned, skin left on½ tbsp olive oil 4 mackerel fillets (about 300g/10½oz total weight), deboned, skin left on ½ tbsp olive oil Method Preheat the grill to high (approximately 250C) and line your grill tray with kitchen foil. To make the dressing, whisk together all the dressing ingredients in a large mixing bowl. Season with a little salt and pepper, then set aside. For the vegetables, toss together the peppers, tomatoes and onion with the olive oil in a separate bowl. Season with salt and pepper.Spread the vegetables in a single layer across the grill tray. Place under the grill and, moving the vegetables around often, cook for about 20 minutes, or until the vegetables have taken on a little colour and have softened. Once cooked, and while still hot, tip into the bowl of dressing and mix. Leave the grill tray lined with the foil. For the mackerel, lightly score the skin-side of the mackerel fillets (this will stop it curling up), rub with the olive oil and season with salt and pepper. Place the mackerel skin-side up on the grill tray and cook for 5 minutes or until just cooked through. Mix the parsley, basil, rocket and olives through the warm vegetables then divide between serving plates. Top with the cooked mackerel and serve. Preheat the grill to high (approximately 250C) and line your grill tray with kitchen foil. Preheat the grill to high (approximately 250C) and line your grill tray with kitchen foil. To make the dressing, whisk together all the dressing ingredients in a large mixing bowl. Season with a little salt and pepper, then set aside. To make the dressing, whisk together all the dressing ingredients in a large mixing bowl. Season with a little salt and pepper, then set aside. For the vegetables, toss together the peppers, tomatoes and onion with the olive oil in a separate bowl. Season with salt and pepper. For the vegetables, toss together the peppers, tomatoes and onion with the olive oil in a separate bowl. Season with salt and pepper. Spread the vegetables in a single layer across the grill tray. Place under the grill and, moving the vegetables around often, cook for about 20 minutes, or until the vegetables have taken on a little colour and have softened. Spread the vegetables in a single layer across the grill tray. Place under the grill and, moving the vegetables around often, cook for about 20 minutes, or until the vegetables have taken on a little colour and have softened. Once cooked, and while still hot, tip into the bowl of dressing and mix. Leave the grill tray lined with the foil. Once cooked, and while still hot, tip into the bowl of dressing and mix. Leave the grill tray lined with the foil. For the mackerel, lightly score the skin-side of the mackerel fillets (this will stop it curling up), rub with the olive oil and season with salt and pepper. For the mackerel, lightly score the skin-side of the mackerel fillets (this will stop it curling up), rub with the olive oil and season with salt and pepper. Place the mackerel skin-side up on the grill tray and cook for 5 minutes or until just cooked through. Place the mackerel skin-side up on the grill tray and cook for 5 minutes or until just cooked through. Mix the parsley, basil, rocket and olives through the warm vegetables then divide between serving plates. Top with the cooked mackerel and serve. Mix the parsley, basil, rocket and olives through the warm vegetables then divide between serving plates. Top with the cooked mackerel and serve.
|
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"url": "https://www.bbc.co.uk/food/recipes/grilled_mackerel_with_58574",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Grilled mackerel with Mediterranean vegetables recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilled_mackerel_with_58574_16x9.jpg This healthy and colourful grilled mackerel recipe is packed full of flavour and super simple to make. 1 unwaxed lemon, zest and juice1 small garlic clove, peeled and finely grated1 tbsp extra-virgin olive oil pinch chilli flakes 1 unwaxed lemon, zest and juice 1 small garlic clove, peeled and finely grated 1 tbsp extra-virgin olive oil pinch chilli flakes 1 red pepper, deseeded and sliced into 1cm/½in thick strips 1 yellow pepper, deseeded and sliced into 1cm/½in thick strips 150g/5½oz cherry tomatoes, washed and left whole1 small red onion (about 40g/1½oz), thinly sliced 1 tbsp olive oil small bunch parsley, roughly chopped small handful basil, roughly chopped handful rocket 80g/3oz stoned green olives, roughly chopped 1 red pepper, deseeded and sliced into 1cm/½in thick strips 1 yellow pepper, deseeded and sliced into 1cm/½in thick strips 150g/5½oz cherry tomatoes, washed and left whole 1 small red onion (about 40g/1½oz), thinly sliced 1 tbsp olive oil small bunch parsley, roughly chopped small handful basil, roughly chopped handful rocket 80g/3oz stoned green olives, roughly chopped 4 mackerel fillets (about 300g/10½oz total weight), deboned, skin left on½ tbsp olive oil 4 mackerel fillets (about 300g/10½oz total weight), deboned, skin left on ½ tbsp olive oil Method Preheat the grill to high (approximately 250C) and line your grill tray with kitchen foil. To make the dressing, whisk together all the dressing ingredients in a large mixing bowl. Season with a little salt and pepper, then set aside. For the vegetables, toss together the peppers, tomatoes and onion with the olive oil in a separate bowl. Season with salt and pepper.Spread the vegetables in a single layer across the grill tray. Place under the grill and, moving the vegetables around often, cook for about 20 minutes, or until the vegetables have taken on a little colour and have softened. Once cooked, and while still hot, tip into the bowl of dressing and mix. Leave the grill tray lined with the foil. For the mackerel, lightly score the skin-side of the mackerel fillets (this will stop it curling up), rub with the olive oil and season with salt and pepper. Place the mackerel skin-side up on the grill tray and cook for 5 minutes or until just cooked through. Mix the parsley, basil, rocket and olives through the warm vegetables then divide between serving plates. Top with the cooked mackerel and serve. Preheat the grill to high (approximately 250C) and line your grill tray with kitchen foil. Preheat the grill to high (approximately 250C) and line your grill tray with kitchen foil. To make the dressing, whisk together all the dressing ingredients in a large mixing bowl. Season with a little salt and pepper, then set aside. To make the dressing, whisk together all the dressing ingredients in a large mixing bowl. Season with a little salt and pepper, then set aside. For the vegetables, toss together the peppers, tomatoes and onion with the olive oil in a separate bowl. Season with salt and pepper. For the vegetables, toss together the peppers, tomatoes and onion with the olive oil in a separate bowl. Season with salt and pepper. Spread the vegetables in a single layer across the grill tray. Place under the grill and, moving the vegetables around often, cook for about 20 minutes, or until the vegetables have taken on a little colour and have softened. Spread the vegetables in a single layer across the grill tray. Place under the grill and, moving the vegetables around often, cook for about 20 minutes, or until the vegetables have taken on a little colour and have softened. Once cooked, and while still hot, tip into the bowl of dressing and mix. Leave the grill tray lined with the foil. Once cooked, and while still hot, tip into the bowl of dressing and mix. Leave the grill tray lined with the foil. For the mackerel, lightly score the skin-side of the mackerel fillets (this will stop it curling up), rub with the olive oil and season with salt and pepper. For the mackerel, lightly score the skin-side of the mackerel fillets (this will stop it curling up), rub with the olive oil and season with salt and pepper. Place the mackerel skin-side up on the grill tray and cook for 5 minutes or until just cooked through. Place the mackerel skin-side up on the grill tray and cook for 5 minutes or until just cooked through. Mix the parsley, basil, rocket and olives through the warm vegetables then divide between serving plates. Top with the cooked mackerel and serve. Mix the parsley, basil, rocket and olives through the warm vegetables then divide between serving plates. Top with the cooked mackerel and serve."
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ca832141d9e2e5ba7a1003556ea4705e1f52e3cded3dc4b5cee80cd458a82398
|
Chicken salad recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_salad_12627_16x9.jpg A fresh and colourful, high protein chicken salad for two, perfect as a relaxed summer lunch or packed into a picnic. By chopping all the ingredients into bite-size pieces, every mouthful becomes a different mix of flavours and textures. Each serving provides 633 kcal, 68.3g protein, 25.3g carbohydrate (of which 6.1g sugars), 26.4g fat (of which 2.9g saturates), 10.9g fibre and 0.32g salt. 2 chicken breasts (approx. 350g/12oz), boneless and skinless1 tbsp rapeseed or olive oil 400g tin chickpeas 1 unwaxed lemon, zest and juice 2 spring onions, washed, trimmed and finely sliced 10 cherry tomatoes, cut into quarters ¼ cucumber (approx. 100g/3½oz), cut into small chickpea-sized cubes 10g/⅓oz fresh mint leaves (approx. 1 handful), finely chopped10g/⅓oz fresh parsley leaves, (approx. 1 handful), finely chopped 2 tbsp mayonnaise2 small handfuls of mixed salad leavessalt and freshly ground black pepper 2 chicken breasts (approx. 350g/12oz), boneless and skinless 1 tbsp rapeseed or olive oil 400g tin chickpeas 1 unwaxed lemon, zest and juice 2 spring onions, washed, trimmed and finely sliced 10 cherry tomatoes, cut into quarters ¼ cucumber (approx. 100g/3½oz), cut into small chickpea-sized cubes 10g/⅓oz fresh mint leaves (approx. 1 handful), finely chopped 10g/⅓oz fresh parsley leaves, (approx. 1 handful), finely chopped 2 tbsp mayonnaise 2 small handfuls of mixed salad leaves salt and freshly ground black pepper Method Season the chicken breasts both sides with salt and pepper. Place a frying pan on a medium heat and add the oil. Cook the breasts for 6–8 minutes on each side or until cooked through then transfer them to a plate to rest for a few minutes and cool slightly. In a sieve, drain and lightly rinse the chickpeas then give a little shake to dry. Tip them into a large mixing bowl and stir in the lemon zest and juice. Add in the spring onions, cherry tomatoes, cucumber, mint, parsley and mayonnaise, season with salt and pepper then mix well. Slice the chicken into bite-sized pieces and add to the bowl along with the salad leaves. Mix again then serve. Season the chicken breasts both sides with salt and pepper. Place a frying pan on a medium heat and add the oil. Cook the breasts for 6–8 minutes on each side or until cooked through then transfer them to a plate to rest for a few minutes and cool slightly. Season the chicken breasts both sides with salt and pepper. Place a frying pan on a medium heat and add the oil. Cook the breasts for 6–8 minutes on each side or until cooked through then transfer them to a plate to rest for a few minutes and cool slightly. In a sieve, drain and lightly rinse the chickpeas then give a little shake to dry. Tip them into a large mixing bowl and stir in the lemon zest and juice. In a sieve, drain and lightly rinse the chickpeas then give a little shake to dry. Tip them into a large mixing bowl and stir in the lemon zest and juice. Add in the spring onions, cherry tomatoes, cucumber, mint, parsley and mayonnaise, season with salt and pepper then mix well. Add in the spring onions, cherry tomatoes, cucumber, mint, parsley and mayonnaise, season with salt and pepper then mix well. Slice the chicken into bite-sized pieces and add to the bowl along with the salad leaves. Mix again then serve. Slice the chicken into bite-sized pieces and add to the bowl along with the salad leaves. Mix again then serve. Recipe tips For a healthier version of this chicken salad, you can swap the mayonnaise for plain yoghurt. You can cook the chicken from fresh but it also works brilliantly with leftovers from a roast.
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"title": "Chicken salad recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_salad_12627_16x9.jpg A fresh and colourful, high protein chicken salad for two, perfect as a relaxed summer lunch or packed into a picnic. By chopping all the ingredients into bite-size pieces, every mouthful becomes a different mix of flavours and textures. Each serving provides 633 kcal, 68.3g protein, 25.3g carbohydrate (of which 6.1g sugars), 26.4g fat (of which 2.9g saturates), 10.9g fibre and 0.32g salt. 2 chicken breasts (approx. 350g/12oz), boneless and skinless1 tbsp rapeseed or olive oil 400g tin chickpeas 1 unwaxed lemon, zest and juice 2 spring onions, washed, trimmed and finely sliced 10 cherry tomatoes, cut into quarters ¼ cucumber (approx. 100g/3½oz), cut into small chickpea-sized cubes 10g/⅓oz fresh mint leaves (approx. 1 handful), finely chopped10g/⅓oz fresh parsley leaves, (approx. 1 handful), finely chopped 2 tbsp mayonnaise2 small handfuls of mixed salad leavessalt and freshly ground black pepper 2 chicken breasts (approx. 350g/12oz), boneless and skinless 1 tbsp rapeseed or olive oil 400g tin chickpeas 1 unwaxed lemon, zest and juice 2 spring onions, washed, trimmed and finely sliced 10 cherry tomatoes, cut into quarters ¼ cucumber (approx. 100g/3½oz), cut into small chickpea-sized cubes 10g/⅓oz fresh mint leaves (approx. 1 handful), finely chopped 10g/⅓oz fresh parsley leaves, (approx. 1 handful), finely chopped 2 tbsp mayonnaise 2 small handfuls of mixed salad leaves salt and freshly ground black pepper Method Season the chicken breasts both sides with salt and pepper. Place a frying pan on a medium heat and add the oil. Cook the breasts for 6–8 minutes on each side or until cooked through then transfer them to a plate to rest for a few minutes and cool slightly. In a sieve, drain and lightly rinse the chickpeas then give a little shake to dry. Tip them into a large mixing bowl and stir in the lemon zest and juice. Add in the spring onions, cherry tomatoes, cucumber, mint, parsley and mayonnaise, season with salt and pepper then mix well. Slice the chicken into bite-sized pieces and add to the bowl along with the salad leaves. Mix again then serve. Season the chicken breasts both sides with salt and pepper. Place a frying pan on a medium heat and add the oil. Cook the breasts for 6–8 minutes on each side or until cooked through then transfer them to a plate to rest for a few minutes and cool slightly. Season the chicken breasts both sides with salt and pepper. Place a frying pan on a medium heat and add the oil. Cook the breasts for 6–8 minutes on each side or until cooked through then transfer them to a plate to rest for a few minutes and cool slightly. In a sieve, drain and lightly rinse the chickpeas then give a little shake to dry. Tip them into a large mixing bowl and stir in the lemon zest and juice. In a sieve, drain and lightly rinse the chickpeas then give a little shake to dry. Tip them into a large mixing bowl and stir in the lemon zest and juice. Add in the spring onions, cherry tomatoes, cucumber, mint, parsley and mayonnaise, season with salt and pepper then mix well. Add in the spring onions, cherry tomatoes, cucumber, mint, parsley and mayonnaise, season with salt and pepper then mix well. Slice the chicken into bite-sized pieces and add to the bowl along with the salad leaves. Mix again then serve. Slice the chicken into bite-sized pieces and add to the bowl along with the salad leaves. Mix again then serve. Recipe tips For a healthier version of this chicken salad, you can swap the mayonnaise for plain yoghurt. You can cook the chicken from fresh but it also works brilliantly with leftovers from a roast."
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134095a647436fd9e9faab1d6eb77044991cfc25f2baecbc794534b67a9d142d
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Asparagus and pea filo tartlets recipe
An average of 2.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_and_pea_filo_59609_16x9.jpg Crisp filo pastry quiches are easier than blind baking. These are filled with springtime ingredients like asparagus, peas, tomatoes and cream cheese. An ideal snack or simple starter. 1 pack filo pastry2 tbsp butter, melted, plus extra for greasing2 spring onions, chopped6 cherry tomatoes, halved100g/3½oz frozen peas6 large free-range eggs2 tsp mixed herbs½ tsp paprika1 lemon, zest only2 tbsp cream cheese125g/4½oz asparagus, roughly chopped 1 pack filo pastry 2 tbsp butter, melted, plus extra for greasing 2 spring onions, chopped 6 cherry tomatoes, halved 100g/3½oz frozen peas 6 large free-range eggs 2 tsp mixed herbs ½ tsp paprika 1 lemon, zest only 2 tbsp cream cheese 125g/4½oz asparagus, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole muffin tin. Slice the filo pastry into roughly 10cm/4in squares. Brush each piece with melted butter then layer three pieces in each muffin tin space. Press down so you have a filo cup.Divide the spring onions, tomatoes and peas between the 12 filo cups. In a jug, whisk the eggs, herbs, paprika, zest and cream cheese until smooth, then pour over the vegetables. Top with the asparagus.Bake for 20 minutes until golden-brown and set. Serve warm or cold. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole muffin tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole muffin tin. Slice the filo pastry into roughly 10cm/4in squares. Brush each piece with melted butter then layer three pieces in each muffin tin space. Press down so you have a filo cup. Slice the filo pastry into roughly 10cm/4in squares. Brush each piece with melted butter then layer three pieces in each muffin tin space. Press down so you have a filo cup. Divide the spring onions, tomatoes and peas between the 12 filo cups. Divide the spring onions, tomatoes and peas between the 12 filo cups. In a jug, whisk the eggs, herbs, paprika, zest and cream cheese until smooth, then pour over the vegetables. Top with the asparagus. In a jug, whisk the eggs, herbs, paprika, zest and cream cheese until smooth, then pour over the vegetables. Top with the asparagus. Bake for 20 minutes until golden-brown and set. Serve warm or cold. Bake for 20 minutes until golden-brown and set. Serve warm or cold.
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"title": "Asparagus and pea filo tartlets recipe",
"content": "An average of 2.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagus_and_pea_filo_59609_16x9.jpg Crisp filo pastry quiches are easier than blind baking. These are filled with springtime ingredients like asparagus, peas, tomatoes and cream cheese. An ideal snack or simple starter. 1 pack filo pastry2 tbsp butter, melted, plus extra for greasing2 spring onions, chopped6 cherry tomatoes, halved100g/3½oz frozen peas6 large free-range eggs2 tsp mixed herbs½ tsp paprika1 lemon, zest only2 tbsp cream cheese125g/4½oz asparagus, roughly chopped 1 pack filo pastry 2 tbsp butter, melted, plus extra for greasing 2 spring onions, chopped 6 cherry tomatoes, halved 100g/3½oz frozen peas 6 large free-range eggs 2 tsp mixed herbs ½ tsp paprika 1 lemon, zest only 2 tbsp cream cheese 125g/4½oz asparagus, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole muffin tin. Slice the filo pastry into roughly 10cm/4in squares. Brush each piece with melted butter then layer three pieces in each muffin tin space. Press down so you have a filo cup.Divide the spring onions, tomatoes and peas between the 12 filo cups. In a jug, whisk the eggs, herbs, paprika, zest and cream cheese until smooth, then pour over the vegetables. Top with the asparagus.Bake for 20 minutes until golden-brown and set. Serve warm or cold. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole muffin tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole muffin tin. Slice the filo pastry into roughly 10cm/4in squares. Brush each piece with melted butter then layer three pieces in each muffin tin space. Press down so you have a filo cup. Slice the filo pastry into roughly 10cm/4in squares. Brush each piece with melted butter then layer three pieces in each muffin tin space. Press down so you have a filo cup. Divide the spring onions, tomatoes and peas between the 12 filo cups. Divide the spring onions, tomatoes and peas between the 12 filo cups. In a jug, whisk the eggs, herbs, paprika, zest and cream cheese until smooth, then pour over the vegetables. Top with the asparagus. In a jug, whisk the eggs, herbs, paprika, zest and cream cheese until smooth, then pour over the vegetables. Top with the asparagus. Bake for 20 minutes until golden-brown and set. Serve warm or cold. Bake for 20 minutes until golden-brown and set. Serve warm or cold."
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94c763bf5ee0e5b792622d6f45058b14c67fba755889cc3232dcb76e0daff4e5
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Easy white bread recipe
Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and the salt at the other (otherwise the salt will kill the yeast). Stir all the ingredients together to combine.Add half of the water and use your fingers to move the mixture around the bowl picking up flour from the edges. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Make sure all of the ingredients are combined and use the mixture to pick up any dry ingredients from the sides of the bowl. Keep going until the mixture forms a rough dough. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Turn out your dough onto the greased work surface (make sure you have plenty of space).Fold the far edge of the dough into the middle, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4–5 minutes, or until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can use a little flour to rub the dough off your hands.Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a very hot place or the yeast will work too quickly). Line a baking tray with baking or silicone paper.Once the dough has doubled in size, scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape.Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove again until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.Preheat the oven to 220C/200C Fan/Gas 7. Put an old, empty roasting tin into the bottom of the oven.After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it all over the loaf. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. Put the loaf (on its baking tray) into the middle of the oven. Pour a little water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp, shiny crust.Bake the loaf for about 30 minutes. The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Place the loaf on a wire rack to cool completely before slicing. Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and the salt at the other (otherwise the salt will kill the yeast). Stir all the ingredients together to combine. Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and the salt at the other (otherwise the salt will kill the yeast). Stir all the ingredients together to combine. Add half of the water and use your fingers to move the mixture around the bowl picking up flour from the edges. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Make sure all of the ingredients are combined and use the mixture to pick up any dry ingredients from the sides of the bowl. Keep going until the mixture forms a rough dough. Add half of the water and use your fingers to move the mixture around the bowl picking up flour from the edges. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Make sure all of the ingredients are combined and use the mixture to pick up any dry ingredients from the sides of the bowl. Keep going until the mixture forms a rough dough. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Turn out your dough onto the greased work surface (make sure you have plenty of space). Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Turn out your dough onto the greased work surface (make sure you have plenty of space). Fold the far edge of the dough into the middle, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil. Fold the far edge of the dough into the middle, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4–5 minutes, or until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can use a little flour to rub the dough off your hands. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4–5 minutes, or until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can use a little flour to rub the dough off your hands. Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a very hot place or the yeast will work too quickly). Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a very hot place or the yeast will work too quickly). Line a baking tray with baking or silicone paper. Line a baking tray with baking or silicone paper. Once the dough has doubled in size, scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape. Once the dough has doubled in size, scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape. Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove again until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is. Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove again until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is. Preheat the oven to 220C/200C Fan/Gas 7. Put an old, empty roasting tin into the bottom of the oven. Preheat the oven to 220C/200C Fan/Gas 7. Put an old, empty roasting tin into the bottom of the oven. After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it all over the loaf. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it all over the loaf. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. Put the loaf (on its baking tray) into the middle of the oven. Pour a little water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp, shiny crust. Put the loaf (on its baking tray) into the middle of the oven. Pour a little water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp, shiny crust. Bake the loaf for about 30 minutes. The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Bake the loaf for about 30 minutes. The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Place the loaf on a wire rack to cool completely before slicing. Place the loaf on a wire rack to cool completely before slicing.
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"title": "Easy white bread recipe",
"content": "Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and the salt at the other (otherwise the salt will kill the yeast). Stir all the ingredients together to combine.Add half of the water and use your fingers to move the mixture around the bowl picking up flour from the edges. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Make sure all of the ingredients are combined and use the mixture to pick up any dry ingredients from the sides of the bowl. Keep going until the mixture forms a rough dough. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Turn out your dough onto the greased work surface (make sure you have plenty of space).Fold the far edge of the dough into the middle, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4–5 minutes, or until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can use a little flour to rub the dough off your hands.Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a very hot place or the yeast will work too quickly). Line a baking tray with baking or silicone paper.Once the dough has doubled in size, scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape.Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove again until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.Preheat the oven to 220C/200C Fan/Gas 7. Put an old, empty roasting tin into the bottom of the oven.After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it all over the loaf. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. Put the loaf (on its baking tray) into the middle of the oven. Pour a little water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp, shiny crust.Bake the loaf for about 30 minutes. The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Place the loaf on a wire rack to cool completely before slicing. Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and the salt at the other (otherwise the salt will kill the yeast). Stir all the ingredients together to combine. Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and the salt at the other (otherwise the salt will kill the yeast). Stir all the ingredients together to combine. Add half of the water and use your fingers to move the mixture around the bowl picking up flour from the edges. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Make sure all of the ingredients are combined and use the mixture to pick up any dry ingredients from the sides of the bowl. Keep going until the mixture forms a rough dough. Add half of the water and use your fingers to move the mixture around the bowl picking up flour from the edges. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Make sure all of the ingredients are combined and use the mixture to pick up any dry ingredients from the sides of the bowl. Keep going until the mixture forms a rough dough. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Turn out your dough onto the greased work surface (make sure you have plenty of space). Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Turn out your dough onto the greased work surface (make sure you have plenty of space). Fold the far edge of the dough into the middle, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil. Fold the far edge of the dough into the middle, then turn the dough by 45 degrees and repeat. Do this several times until the dough is very lightly coated all over in olive oil. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4–5 minutes, or until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can use a little flour to rub the dough off your hands. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Turn the dough by 90 degrees and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4–5 minutes, or until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can use a little flour to rub the dough off your hands. Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a very hot place or the yeast will work too quickly). Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and set aside to prove. This gives the yeast time to work: the dough should double in size. This should take around one hour, but will vary depending on the temperature of your room (don’t put the bowl in a very hot place or the yeast will work too quickly). Line a baking tray with baking or silicone paper. Line a baking tray with baking or silicone paper. Once the dough has doubled in size, scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape. Once the dough has doubled in size, scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Turn it out onto a lightly floured surface and knock it back by kneading it firmly to 'knock' out the air. Use your hand to roll the dough up, then turn by 45 degrees and roll it up again. Repeat several times. Gently turn and smooth the dough into a round loaf shape. Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove again until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is. Place the loaf onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove again until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is. Preheat the oven to 220C/200C Fan/Gas 7. Put an old, empty roasting tin into the bottom of the oven. Preheat the oven to 220C/200C Fan/Gas 7. Put an old, empty roasting tin into the bottom of the oven. After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it all over the loaf. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it all over the loaf. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. Put the loaf (on its baking tray) into the middle of the oven. Pour a little water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp, shiny crust. Put the loaf (on its baking tray) into the middle of the oven. Pour a little water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp, shiny crust. Bake the loaf for about 30 minutes. The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Bake the loaf for about 30 minutes. The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Place the loaf on a wire rack to cool completely before slicing. Place the loaf on a wire rack to cool completely before slicing."
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Cheese and pesto egg rolls recipe
An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_pesto_egg_28930_16x9.jpg Cheese, pesto and egg, all rolled up in a tortilla wrap. This is such an easy recipe! Enjoy these warm for breakfast or a quick meal at any time of day, or pack them for a picnic or lunchbox. 4 small tortilla wraps 4 tbsp sun-dried tomato pesto (or green pesto)2 tbsp vegetable oil4 free-range eggs100g/3½oz mature cheddar or other cheese, grated 4 small tortilla wraps 4 tbsp sun-dried tomato pesto (or green pesto) 2 tbsp vegetable oil 4 free-range eggs 100g/3½oz mature cheddar or other cheese, grated Method Spread each tortilla wrap with 1 tablespoon of the pesto and set aside. Drizzle 1½ teaspoons of the oil into a small non-stick frying pan over a medium heat. Beat one egg, then pour it into the pan and scatter over a quarter of the cheese and cook for 1 minute. Put a tortilla, pesto side down, on top of the egg, press it down and cook for a minute or two. Remove from the pan and set aside while you repeat with the remaining eggs, cheese and tortillas.When cool enough to handle, roll up the tortillas, with the egg and cheese inside. Serve warm, or leave to cool to use for a packed lunch. Spread each tortilla wrap with 1 tablespoon of the pesto and set aside. Spread each tortilla wrap with 1 tablespoon of the pesto and set aside. Drizzle 1½ teaspoons of the oil into a small non-stick frying pan over a medium heat. Beat one egg, then pour it into the pan and scatter over a quarter of the cheese and cook for 1 minute. Put a tortilla, pesto side down, on top of the egg, press it down and cook for a minute or two. Drizzle 1½ teaspoons of the oil into a small non-stick frying pan over a medium heat. Beat one egg, then pour it into the pan and scatter over a quarter of the cheese and cook for 1 minute. Put a tortilla, pesto side down, on top of the egg, press it down and cook for a minute or two. Remove from the pan and set aside while you repeat with the remaining eggs, cheese and tortillas. Remove from the pan and set aside while you repeat with the remaining eggs, cheese and tortillas. When cool enough to handle, roll up the tortillas, with the egg and cheese inside. Serve warm, or leave to cool to use for a packed lunch. When cool enough to handle, roll up the tortillas, with the egg and cheese inside. Serve warm, or leave to cool to use for a packed lunch.
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"title": "Cheese and pesto egg rolls recipe",
"content": "An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_pesto_egg_28930_16x9.jpg Cheese, pesto and egg, all rolled up in a tortilla wrap. This is such an easy recipe! Enjoy these warm for breakfast or a quick meal at any time of day, or pack them for a picnic or lunchbox. 4 small tortilla wraps 4 tbsp sun-dried tomato pesto (or green pesto)2 tbsp vegetable oil4 free-range eggs100g/3½oz mature cheddar or other cheese, grated 4 small tortilla wraps 4 tbsp sun-dried tomato pesto (or green pesto) 2 tbsp vegetable oil 4 free-range eggs 100g/3½oz mature cheddar or other cheese, grated Method Spread each tortilla wrap with 1 tablespoon of the pesto and set aside. Drizzle 1½ teaspoons of the oil into a small non-stick frying pan over a medium heat. Beat one egg, then pour it into the pan and scatter over a quarter of the cheese and cook for 1 minute. Put a tortilla, pesto side down, on top of the egg, press it down and cook for a minute or two. Remove from the pan and set aside while you repeat with the remaining eggs, cheese and tortillas.When cool enough to handle, roll up the tortillas, with the egg and cheese inside. Serve warm, or leave to cool to use for a packed lunch. Spread each tortilla wrap with 1 tablespoon of the pesto and set aside. Spread each tortilla wrap with 1 tablespoon of the pesto and set aside. Drizzle 1½ teaspoons of the oil into a small non-stick frying pan over a medium heat. Beat one egg, then pour it into the pan and scatter over a quarter of the cheese and cook for 1 minute. Put a tortilla, pesto side down, on top of the egg, press it down and cook for a minute or two. Drizzle 1½ teaspoons of the oil into a small non-stick frying pan over a medium heat. Beat one egg, then pour it into the pan and scatter over a quarter of the cheese and cook for 1 minute. Put a tortilla, pesto side down, on top of the egg, press it down and cook for a minute or two. Remove from the pan and set aside while you repeat with the remaining eggs, cheese and tortillas. Remove from the pan and set aside while you repeat with the remaining eggs, cheese and tortillas. When cool enough to handle, roll up the tortillas, with the egg and cheese inside. Serve warm, or leave to cool to use for a packed lunch. When cool enough to handle, roll up the tortillas, with the egg and cheese inside. Serve warm, or leave to cool to use for a packed lunch."
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‘Chicken mayo’ tofu sandwich filler recipe
An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_mayo_tofu_24138_16x9.jpg Tofu two ways (silken for the creamy mayo; firm for the chicken-style pieces) makes for a inventive plant-based sandwich filler. 300g/10½oz silken tofu, drained1 tsp white miso1 tsp soy sauce1 tsp rice wine vinegar1 tsp Dijon mustard1 tsp lemon juice1 tsp soft brown sugar2 tbsp extra virgin olive oilsea salt flakes and freshly ground black pepper 300g/10½oz silken tofu, drained 1 tsp white miso 1 tsp soy sauce 1 tsp rice wine vinegar 1 tsp Dijon mustard 1 tsp lemon juice 1 tsp soft brown sugar 2 tbsp extra virgin olive oil sea salt flakes and freshly ground black pepper 450g/1lb block firm tofu3 tsp olive oil4 tbsp soy sauce2 tsp dried mixed herbshandful tinned sweetcorn (optional)your choice of bread, to serve 450g/1lb block firm tofu 3 tsp olive oil 4 tbsp soy sauce 2 tsp dried mixed herbs handful tinned sweetcorn (optional) your choice of bread, to serve Method For the mayo, transfer everything to a food processor and blend until super smooth. Set aside. For the ‘chicken’, remove as much moisture as possible from the block of tofu by squeezing it hard in a clean tea towel. Tear the block into rough bite-sized pieces and lay out on another dry, clean tea towel. Pat dry again.Heat a splash of oil in a large frying pan on a medium heat and add half the tofu, 2 tbsp soy sauce and 1 tsp dried mixed herbs. Stir-fry for about 6 minutes, until drying out and starting to turn brown. Tip into a large bowl. Add a little more oil to the frying pan, and cook the rest of the tofu with the remaining soy sauce and herbs. Add to the bowl of tofu along with the sweetcorn, if using. Allow to cool. Add three-quarters of the mayo to the tofu bowl and mix well. Add more if it’s too dry. Make into sandwiches, spreading the remaining ‘mayo’ on the bread first. For the mayo, transfer everything to a food processor and blend until super smooth. Set aside. For the mayo, transfer everything to a food processor and blend until super smooth. Set aside. For the ‘chicken’, remove as much moisture as possible from the block of tofu by squeezing it hard in a clean tea towel. Tear the block into rough bite-sized pieces and lay out on another dry, clean tea towel. Pat dry again. For the ‘chicken’, remove as much moisture as possible from the block of tofu by squeezing it hard in a clean tea towel. Tear the block into rough bite-sized pieces and lay out on another dry, clean tea towel. Pat dry again. Heat a splash of oil in a large frying pan on a medium heat and add half the tofu, 2 tbsp soy sauce and 1 tsp dried mixed herbs. Stir-fry for about 6 minutes, until drying out and starting to turn brown. Tip into a large bowl. Heat a splash of oil in a large frying pan on a medium heat and add half the tofu, 2 tbsp soy sauce and 1 tsp dried mixed herbs. Stir-fry for about 6 minutes, until drying out and starting to turn brown. Tip into a large bowl. Add a little more oil to the frying pan, and cook the rest of the tofu with the remaining soy sauce and herbs. Add to the bowl of tofu along with the sweetcorn, if using. Allow to cool. Add a little more oil to the frying pan, and cook the rest of the tofu with the remaining soy sauce and herbs. Add to the bowl of tofu along with the sweetcorn, if using. Allow to cool. Add three-quarters of the mayo to the tofu bowl and mix well. Add more if it’s too dry. Make into sandwiches, spreading the remaining ‘mayo’ on the bread first. Add three-quarters of the mayo to the tofu bowl and mix well. Add more if it’s too dry. Make into sandwiches, spreading the remaining ‘mayo’ on the bread first.
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"title": "‘Chicken mayo’ tofu sandwich filler 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/chicken_mayo_tofu_24138_16x9.jpg Tofu two ways (silken for the creamy mayo; firm for the chicken-style pieces) makes for a inventive plant-based sandwich filler. 300g/10½oz silken tofu, drained1 tsp white miso1 tsp soy sauce1 tsp rice wine vinegar1 tsp Dijon mustard1 tsp lemon juice1 tsp soft brown sugar2 tbsp extra virgin olive oilsea salt flakes and freshly ground black pepper 300g/10½oz silken tofu, drained 1 tsp white miso 1 tsp soy sauce 1 tsp rice wine vinegar 1 tsp Dijon mustard 1 tsp lemon juice 1 tsp soft brown sugar 2 tbsp extra virgin olive oil sea salt flakes and freshly ground black pepper 450g/1lb block firm tofu3 tsp olive oil4 tbsp soy sauce2 tsp dried mixed herbshandful tinned sweetcorn (optional)your choice of bread, to serve 450g/1lb block firm tofu 3 tsp olive oil 4 tbsp soy sauce 2 tsp dried mixed herbs handful tinned sweetcorn (optional) your choice of bread, to serve Method For the mayo, transfer everything to a food processor and blend until super smooth. Set aside. For the ‘chicken’, remove as much moisture as possible from the block of tofu by squeezing it hard in a clean tea towel. Tear the block into rough bite-sized pieces and lay out on another dry, clean tea towel. Pat dry again.Heat a splash of oil in a large frying pan on a medium heat and add half the tofu, 2 tbsp soy sauce and 1 tsp dried mixed herbs. Stir-fry for about 6 minutes, until drying out and starting to turn brown. Tip into a large bowl. Add a little more oil to the frying pan, and cook the rest of the tofu with the remaining soy sauce and herbs. Add to the bowl of tofu along with the sweetcorn, if using. Allow to cool. Add three-quarters of the mayo to the tofu bowl and mix well. Add more if it’s too dry. Make into sandwiches, spreading the remaining ‘mayo’ on the bread first. For the mayo, transfer everything to a food processor and blend until super smooth. Set aside. For the mayo, transfer everything to a food processor and blend until super smooth. Set aside. For the ‘chicken’, remove as much moisture as possible from the block of tofu by squeezing it hard in a clean tea towel. Tear the block into rough bite-sized pieces and lay out on another dry, clean tea towel. Pat dry again. For the ‘chicken’, remove as much moisture as possible from the block of tofu by squeezing it hard in a clean tea towel. Tear the block into rough bite-sized pieces and lay out on another dry, clean tea towel. Pat dry again. Heat a splash of oil in a large frying pan on a medium heat and add half the tofu, 2 tbsp soy sauce and 1 tsp dried mixed herbs. Stir-fry for about 6 minutes, until drying out and starting to turn brown. Tip into a large bowl. Heat a splash of oil in a large frying pan on a medium heat and add half the tofu, 2 tbsp soy sauce and 1 tsp dried mixed herbs. Stir-fry for about 6 minutes, until drying out and starting to turn brown. Tip into a large bowl. Add a little more oil to the frying pan, and cook the rest of the tofu with the remaining soy sauce and herbs. Add to the bowl of tofu along with the sweetcorn, if using. Allow to cool. Add a little more oil to the frying pan, and cook the rest of the tofu with the remaining soy sauce and herbs. Add to the bowl of tofu along with the sweetcorn, if using. Allow to cool. Add three-quarters of the mayo to the tofu bowl and mix well. Add more if it’s too dry. Make into sandwiches, spreading the remaining ‘mayo’ on the bread first. Add three-quarters of the mayo to the tofu bowl and mix well. Add more if it’s too dry. Make into sandwiches, spreading the remaining ‘mayo’ on the bread first."
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Aubergine and feta tart recipe
An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_and_feta_tart_82948_16x9.jpg This simple tart is easy to make and freezes well. Ready-rolled pastry makes it quick, so it's on your side if you need to impress in a flash. 2 aubergines (about 300g/10½oz), ends trimmed and thinly sliced lengthways100ml/3½fl oz olive oil, plus extra for drizzling320g pack ready-rolled puff pastry1 small free-range egg, lightly beaten4 tbsp sun-dried tomato paste2 garlic cloves, chopped1 tsp dried basil100g/3½oz feta salt and freshly ground black pepperhandful fresh basil leaves, torn, to serve 2 aubergines (about 300g/10½oz), ends trimmed and thinly sliced lengthways 100ml/3½fl oz olive oil, plus extra for drizzling 320g pack ready-rolled puff pastry 1 small free-range egg, lightly beaten 4 tbsp sun-dried tomato paste 2 garlic cloves, chopped 1 tsp dried basil 100g/3½oz feta salt and freshly ground black pepper handful fresh basil leaves, torn, to serve 5 garlic cloves150ml/5fl oz olive oil50ml/2fl oz balsamic vinegar1 tbsp full-fat mayonnaise4 large handfuls rocket or mixed leaf salad1 small red onion, thinly sliced50g/1¾oz pine nuts, toasted 5 garlic cloves 150ml/5fl oz olive oil 50ml/2fl oz balsamic vinegar 1 tbsp full-fat mayonnaise 4 large handfuls rocket or mixed leaf salad 1 small red onion, thinly sliced 50g/1¾oz pine nuts, toasted Method Preheat the oven to 220C/200C Fan/Gas 7.Place a griddle over a medium–high heat. Brush the aubergine slices generously with olive oil and season lightly on both sides. Cook on the griddle until tender and charred, turning halfway though. You may need to do this in batches.Unroll the pastry and place onto a large non-stick baking tray. Using a small knife, score a 1cm/½in border around the edge of the pastry and prick the base to prevent it from puffing up. Brush the border with beaten egg.Mix the tomato paste, garlic and dried basil in a small bowl and spread over the base, avoiding the border. Lay the aubergine on top. Crumble the feta and sprinkle over the aubergines. Bake on the middle shelf for 25–30 minutes, or until the sides have puffed up and the pastry has cooked through. Allow to stand for 10 minutes.Meanwhile make the salad. Carefully place the cloves on the edge of a small gas hob and turn the flame on to its lowest setting so the edges catch and the garlic turns black. Turn off the gas, let the garlic cool slightly, chop the cloves as finely as possible and crush using the back of a knife. Place the garlic, oil, vinegar, mayonnaise and a pinch of salt in a lidded jar and shake until smooth.Place the leaves, onion and pine nuts in a large bowl and drizzle over the dressing. (Any leftover dressing can be refrigerated.)To serve, cut the tart into four to six slices and serve with the salad. Sprinkle over the fresh basil and finish with a drizzle of olive oil. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place a griddle over a medium–high heat. Brush the aubergine slices generously with olive oil and season lightly on both sides. Cook on the griddle until tender and charred, turning halfway though. You may need to do this in batches. Place a griddle over a medium–high heat. Brush the aubergine slices generously with olive oil and season lightly on both sides. Cook on the griddle until tender and charred, turning halfway though. You may need to do this in batches. Unroll the pastry and place onto a large non-stick baking tray. Using a small knife, score a 1cm/½in border around the edge of the pastry and prick the base to prevent it from puffing up. Brush the border with beaten egg. Unroll the pastry and place onto a large non-stick baking tray. Using a small knife, score a 1cm/½in border around the edge of the pastry and prick the base to prevent it from puffing up. Brush the border with beaten egg. Mix the tomato paste, garlic and dried basil in a small bowl and spread over the base, avoiding the border. Lay the aubergine on top. Crumble the feta and sprinkle over the aubergines. Bake on the middle shelf for 25–30 minutes, or until the sides have puffed up and the pastry has cooked through. Allow to stand for 10 minutes. Mix the tomato paste, garlic and dried basil in a small bowl and spread over the base, avoiding the border. Lay the aubergine on top. Crumble the feta and sprinkle over the aubergines. Bake on the middle shelf for 25–30 minutes, or until the sides have puffed up and the pastry has cooked through. Allow to stand for 10 minutes. Meanwhile make the salad. Carefully place the cloves on the edge of a small gas hob and turn the flame on to its lowest setting so the edges catch and the garlic turns black. Turn off the gas, let the garlic cool slightly, chop the cloves as finely as possible and crush using the back of a knife. Meanwhile make the salad. Carefully place the cloves on the edge of a small gas hob and turn the flame on to its lowest setting so the edges catch and the garlic turns black. Turn off the gas, let the garlic cool slightly, chop the cloves as finely as possible and crush using the back of a knife. Place the garlic, oil, vinegar, mayonnaise and a pinch of salt in a lidded jar and shake until smooth. Place the garlic, oil, vinegar, mayonnaise and a pinch of salt in a lidded jar and shake until smooth. Place the leaves, onion and pine nuts in a large bowl and drizzle over the dressing. (Any leftover dressing can be refrigerated.) Place the leaves, onion and pine nuts in a large bowl and drizzle over the dressing. (Any leftover dressing can be refrigerated.) To serve, cut the tart into four to six slices and serve with the salad. Sprinkle over the fresh basil and finish with a drizzle of olive oil. To serve, cut the tart into four to six slices and serve with the salad. Sprinkle over the fresh basil and finish with a drizzle of olive oil.
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"title": "Aubergine and feta tart recipe",
"content": "An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_and_feta_tart_82948_16x9.jpg This simple tart is easy to make and freezes well. Ready-rolled pastry makes it quick, so it's on your side if you need to impress in a flash. 2 aubergines (about 300g/10½oz), ends trimmed and thinly sliced lengthways100ml/3½fl oz olive oil, plus extra for drizzling320g pack ready-rolled puff pastry1 small free-range egg, lightly beaten4 tbsp sun-dried tomato paste2 garlic cloves, chopped1 tsp dried basil100g/3½oz feta salt and freshly ground black pepperhandful fresh basil leaves, torn, to serve 2 aubergines (about 300g/10½oz), ends trimmed and thinly sliced lengthways 100ml/3½fl oz olive oil, plus extra for drizzling 320g pack ready-rolled puff pastry 1 small free-range egg, lightly beaten 4 tbsp sun-dried tomato paste 2 garlic cloves, chopped 1 tsp dried basil 100g/3½oz feta salt and freshly ground black pepper handful fresh basil leaves, torn, to serve 5 garlic cloves150ml/5fl oz olive oil50ml/2fl oz balsamic vinegar1 tbsp full-fat mayonnaise4 large handfuls rocket or mixed leaf salad1 small red onion, thinly sliced50g/1¾oz pine nuts, toasted 5 garlic cloves 150ml/5fl oz olive oil 50ml/2fl oz balsamic vinegar 1 tbsp full-fat mayonnaise 4 large handfuls rocket or mixed leaf salad 1 small red onion, thinly sliced 50g/1¾oz pine nuts, toasted Method Preheat the oven to 220C/200C Fan/Gas 7.Place a griddle over a medium–high heat. Brush the aubergine slices generously with olive oil and season lightly on both sides. Cook on the griddle until tender and charred, turning halfway though. You may need to do this in batches.Unroll the pastry and place onto a large non-stick baking tray. Using a small knife, score a 1cm/½in border around the edge of the pastry and prick the base to prevent it from puffing up. Brush the border with beaten egg.Mix the tomato paste, garlic and dried basil in a small bowl and spread over the base, avoiding the border. Lay the aubergine on top. Crumble the feta and sprinkle over the aubergines. Bake on the middle shelf for 25–30 minutes, or until the sides have puffed up and the pastry has cooked through. Allow to stand for 10 minutes.Meanwhile make the salad. Carefully place the cloves on the edge of a small gas hob and turn the flame on to its lowest setting so the edges catch and the garlic turns black. Turn off the gas, let the garlic cool slightly, chop the cloves as finely as possible and crush using the back of a knife. Place the garlic, oil, vinegar, mayonnaise and a pinch of salt in a lidded jar and shake until smooth.Place the leaves, onion and pine nuts in a large bowl and drizzle over the dressing. (Any leftover dressing can be refrigerated.)To serve, cut the tart into four to six slices and serve with the salad. Sprinkle over the fresh basil and finish with a drizzle of olive oil. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place a griddle over a medium–high heat. Brush the aubergine slices generously with olive oil and season lightly on both sides. Cook on the griddle until tender and charred, turning halfway though. You may need to do this in batches. Place a griddle over a medium–high heat. Brush the aubergine slices generously with olive oil and season lightly on both sides. Cook on the griddle until tender and charred, turning halfway though. You may need to do this in batches. Unroll the pastry and place onto a large non-stick baking tray. Using a small knife, score a 1cm/½in border around the edge of the pastry and prick the base to prevent it from puffing up. Brush the border with beaten egg. Unroll the pastry and place onto a large non-stick baking tray. Using a small knife, score a 1cm/½in border around the edge of the pastry and prick the base to prevent it from puffing up. Brush the border with beaten egg. Mix the tomato paste, garlic and dried basil in a small bowl and spread over the base, avoiding the border. Lay the aubergine on top. Crumble the feta and sprinkle over the aubergines. Bake on the middle shelf for 25–30 minutes, or until the sides have puffed up and the pastry has cooked through. Allow to stand for 10 minutes. Mix the tomato paste, garlic and dried basil in a small bowl and spread over the base, avoiding the border. Lay the aubergine on top. Crumble the feta and sprinkle over the aubergines. Bake on the middle shelf for 25–30 minutes, or until the sides have puffed up and the pastry has cooked through. Allow to stand for 10 minutes. Meanwhile make the salad. Carefully place the cloves on the edge of a small gas hob and turn the flame on to its lowest setting so the edges catch and the garlic turns black. Turn off the gas, let the garlic cool slightly, chop the cloves as finely as possible and crush using the back of a knife. Meanwhile make the salad. Carefully place the cloves on the edge of a small gas hob and turn the flame on to its lowest setting so the edges catch and the garlic turns black. Turn off the gas, let the garlic cool slightly, chop the cloves as finely as possible and crush using the back of a knife. Place the garlic, oil, vinegar, mayonnaise and a pinch of salt in a lidded jar and shake until smooth. Place the garlic, oil, vinegar, mayonnaise and a pinch of salt in a lidded jar and shake until smooth. Place the leaves, onion and pine nuts in a large bowl and drizzle over the dressing. (Any leftover dressing can be refrigerated.) Place the leaves, onion and pine nuts in a large bowl and drizzle over the dressing. (Any leftover dressing can be refrigerated.) To serve, cut the tart into four to six slices and serve with the salad. Sprinkle over the fresh basil and finish with a drizzle of olive oil. To serve, cut the tart into four to six slices and serve with the salad. Sprinkle over the fresh basil and finish with a drizzle of olive oil."
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Vegan ‘tuna’ sandwich filler recipe
An average of 3.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_tuna_sandwich_68160_16x9.jpg Chickpeas are the base of this protein-packed sandwich filler. Add Tabasco and pickled jalapeños for a lunchtime kick. 1 nori sheet (alternatively you could use 1 tbsp nori sprinkles)400g tin chickpeas, drained and rinsed2 heaped tbsp vegan mayonnaise¼ red onion, very finely chopped20g/½oz cornichons, finely chopped2 tsp fresh lemon juice1 tbsp nutritional yeast½ tsp Dijon mustard1 tsp malt vinegar1 tsp capers5 slices (around 15g/½oz) pickled jalapeño chillies (optional)1 heaped tbsp chopped fresh dill (optional)5 shakes Tabasco (optional)sea salt and freshly ground black pepper 1 nori sheet (alternatively you could use 1 tbsp nori sprinkles) 400g tin chickpeas, drained and rinsed 2 heaped tbsp vegan mayonnaise ¼ red onion, very finely chopped 20g/½oz cornichons, finely chopped 2 tsp fresh lemon juice 1 tbsp nutritional yeast ½ tsp Dijon mustard 1 tsp malt vinegar 1 tsp capers 5 slices (around 15g/½oz) pickled jalapeño chillies (optional) 1 heaped tbsp chopped fresh dill (optional) 5 shakes Tabasco (optional) sea salt and freshly ground black pepper focaccia or ciabattavegan pesto fresh tomato focaccia or ciabatta vegan pesto fresh tomato Method Rip the nori up and place in a food processor. Pulse a few times until you have very small pieces, no bigger than 5mm/¼in.Tip the chickpeas into a large bowl and use a potato masher to break them up. Add the nori to the bowl along with the remaining ingredients. Season with salt and pepper to taste.Use as a focaccia or ciabatta sandwich filler along with pesto and tomato, if you like. Rip the nori up and place in a food processor. Pulse a few times until you have very small pieces, no bigger than 5mm/¼in. Rip the nori up and place in a food processor. Pulse a few times until you have very small pieces, no bigger than 5mm/¼in. Tip the chickpeas into a large bowl and use a potato masher to break them up. Add the nori to the bowl along with the remaining ingredients. Season with salt and pepper to taste. Tip the chickpeas into a large bowl and use a potato masher to break them up. Add the nori to the bowl along with the remaining ingredients. Season with salt and pepper to taste. Use as a focaccia or ciabatta sandwich filler along with pesto and tomato, if you like. Use as a focaccia or ciabatta sandwich filler along with pesto and tomato, if you like.
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"title": "Vegan ‘tuna’ sandwich filler recipe",
"content": "An average of 3.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_tuna_sandwich_68160_16x9.jpg Chickpeas are the base of this protein-packed sandwich filler. Add Tabasco and pickled jalapeños for a lunchtime kick. 1 nori sheet (alternatively you could use 1 tbsp nori sprinkles)400g tin chickpeas, drained and rinsed2 heaped tbsp vegan mayonnaise¼ red onion, very finely chopped20g/½oz cornichons, finely chopped2 tsp fresh lemon juice1 tbsp nutritional yeast½ tsp Dijon mustard1 tsp malt vinegar1 tsp capers5 slices (around 15g/½oz) pickled jalapeño chillies (optional)1 heaped tbsp chopped fresh dill (optional)5 shakes Tabasco (optional)sea salt and freshly ground black pepper 1 nori sheet (alternatively you could use 1 tbsp nori sprinkles) 400g tin chickpeas, drained and rinsed 2 heaped tbsp vegan mayonnaise ¼ red onion, very finely chopped 20g/½oz cornichons, finely chopped 2 tsp fresh lemon juice 1 tbsp nutritional yeast ½ tsp Dijon mustard 1 tsp malt vinegar 1 tsp capers 5 slices (around 15g/½oz) pickled jalapeño chillies (optional) 1 heaped tbsp chopped fresh dill (optional) 5 shakes Tabasco (optional) sea salt and freshly ground black pepper focaccia or ciabattavegan pesto fresh tomato focaccia or ciabatta vegan pesto fresh tomato Method Rip the nori up and place in a food processor. Pulse a few times until you have very small pieces, no bigger than 5mm/¼in.Tip the chickpeas into a large bowl and use a potato masher to break them up. Add the nori to the bowl along with the remaining ingredients. Season with salt and pepper to taste.Use as a focaccia or ciabatta sandwich filler along with pesto and tomato, if you like. Rip the nori up and place in a food processor. Pulse a few times until you have very small pieces, no bigger than 5mm/¼in. Rip the nori up and place in a food processor. Pulse a few times until you have very small pieces, no bigger than 5mm/¼in. Tip the chickpeas into a large bowl and use a potato masher to break them up. Add the nori to the bowl along with the remaining ingredients. Season with salt and pepper to taste. Tip the chickpeas into a large bowl and use a potato masher to break them up. Add the nori to the bowl along with the remaining ingredients. Season with salt and pepper to taste. Use as a focaccia or ciabatta sandwich filler along with pesto and tomato, if you like. Use as a focaccia or ciabatta sandwich filler along with pesto and tomato, if you like."
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2f766e6d33736c2ddc353615bf969a138e92a467396be2a44fe480e049ed46bf
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Egg salad sandwich filler recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_salad_sandwich_42487_16x9.jpg Master the art of egg mayonnaise with Elly Curshen’s perfect recipe, complete with cornichons and a mustard dressing. 4 large free-range eggs2 tbsp mayonnaise3 spring onions, finely sliced on the diagonal 10 cornichons, sliced 5mm/¼in thick1 Little Gem lettuce, torn into pieces3 tbsp mixed seeds, dry toastedsea salt and freshly ground black pepperwhite bloomer bread or brioche rolls, to serve 4 large free-range eggs 2 tbsp mayonnaise 3 spring onions, finely sliced on the diagonal 10 cornichons, sliced 5mm/¼in thick 1 Little Gem lettuce, torn into pieces 3 tbsp mixed seeds, dry toasted sea salt and freshly ground black pepper white bloomer bread or brioche rolls, to serve 2 tbsp extra virgin olive oil2 tsp balsamic vinegar½ tsp wholegrain mustard½ tsp runny honey 2 tbsp extra virgin olive oil 2 tsp balsamic vinegar ½ tsp wholegrain mustard ½ tsp runny honey Method Put the eggs into a small saucepan of cold water, place over a medium heat and bring to the boil. Take off the heat immediately, place a lid on the pan and leave for 10 minutes to cook. Run the eggs under cold water and peel them, then transfer to a large bowl.Use a fork to gently break the eggs up (don’t mash them). Add the mayonnaise, spring onions and cornichons. Season and fold everything together gently, then set aside.Put all the dressing ingredients into a small jar and shake hard to mix well.Fill your chosen bread with the egg mixture and lettuce leaves, or serve as a salad. Either way, sprinkle the toasted seeds on top of the egg mayo and drizzle with the dressing. Put the eggs into a small saucepan of cold water, place over a medium heat and bring to the boil. Take off the heat immediately, place a lid on the pan and leave for 10 minutes to cook. Run the eggs under cold water and peel them, then transfer to a large bowl. Put the eggs into a small saucepan of cold water, place over a medium heat and bring to the boil. Take off the heat immediately, place a lid on the pan and leave for 10 minutes to cook. Run the eggs under cold water and peel them, then transfer to a large bowl. Use a fork to gently break the eggs up (don’t mash them). Add the mayonnaise, spring onions and cornichons. Season and fold everything together gently, then set aside. Use a fork to gently break the eggs up (don’t mash them). Add the mayonnaise, spring onions and cornichons. Season and fold everything together gently, then set aside. Put all the dressing ingredients into a small jar and shake hard to mix well. Put all the dressing ingredients into a small jar and shake hard to mix well. Fill your chosen bread with the egg mixture and lettuce leaves, or serve as a salad. Either way, sprinkle the toasted seeds on top of the egg mayo and drizzle with the dressing. Fill your chosen bread with the egg mixture and lettuce leaves, or serve as a salad. Either way, sprinkle the toasted seeds on top of the egg mayo and drizzle with the dressing.
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"title": "Egg salad sandwich filler recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/egg_salad_sandwich_42487_16x9.jpg Master the art of egg mayonnaise with Elly Curshen’s perfect recipe, complete with cornichons and a mustard dressing. 4 large free-range eggs2 tbsp mayonnaise3 spring onions, finely sliced on the diagonal 10 cornichons, sliced 5mm/¼in thick1 Little Gem lettuce, torn into pieces3 tbsp mixed seeds, dry toastedsea salt and freshly ground black pepperwhite bloomer bread or brioche rolls, to serve 4 large free-range eggs 2 tbsp mayonnaise 3 spring onions, finely sliced on the diagonal 10 cornichons, sliced 5mm/¼in thick 1 Little Gem lettuce, torn into pieces 3 tbsp mixed seeds, dry toasted sea salt and freshly ground black pepper white bloomer bread or brioche rolls, to serve 2 tbsp extra virgin olive oil2 tsp balsamic vinegar½ tsp wholegrain mustard½ tsp runny honey 2 tbsp extra virgin olive oil 2 tsp balsamic vinegar ½ tsp wholegrain mustard ½ tsp runny honey Method Put the eggs into a small saucepan of cold water, place over a medium heat and bring to the boil. Take off the heat immediately, place a lid on the pan and leave for 10 minutes to cook. Run the eggs under cold water and peel them, then transfer to a large bowl.Use a fork to gently break the eggs up (don’t mash them). Add the mayonnaise, spring onions and cornichons. Season and fold everything together gently, then set aside.Put all the dressing ingredients into a small jar and shake hard to mix well.Fill your chosen bread with the egg mixture and lettuce leaves, or serve as a salad. Either way, sprinkle the toasted seeds on top of the egg mayo and drizzle with the dressing. Put the eggs into a small saucepan of cold water, place over a medium heat and bring to the boil. Take off the heat immediately, place a lid on the pan and leave for 10 minutes to cook. Run the eggs under cold water and peel them, then transfer to a large bowl. Put the eggs into a small saucepan of cold water, place over a medium heat and bring to the boil. Take off the heat immediately, place a lid on the pan and leave for 10 minutes to cook. Run the eggs under cold water and peel them, then transfer to a large bowl. Use a fork to gently break the eggs up (don’t mash them). Add the mayonnaise, spring onions and cornichons. Season and fold everything together gently, then set aside. Use a fork to gently break the eggs up (don’t mash them). Add the mayonnaise, spring onions and cornichons. Season and fold everything together gently, then set aside. Put all the dressing ingredients into a small jar and shake hard to mix well. Put all the dressing ingredients into a small jar and shake hard to mix well. Fill your chosen bread with the egg mixture and lettuce leaves, or serve as a salad. Either way, sprinkle the toasted seeds on top of the egg mayo and drizzle with the dressing. Fill your chosen bread with the egg mixture and lettuce leaves, or serve as a salad. Either way, sprinkle the toasted seeds on top of the egg mayo and drizzle with the dressing."
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Peach Bellini recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bellinicocktail_67941_16x9.jpg This famous bellini cocktail was invented at Harry's Bar, Venice, in 1934. The combination of peach juice and fizz is almost acceptable at breakfast. 2 ripe peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juicechilled champagne or sparkling wine2 chilled champagne glasses 2 ripe peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juice chilled champagne or sparkling wine 2 chilled champagne glasses Method Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each. Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each. Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each.
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"title": "Peach Bellini 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/bellinicocktail_67941_16x9.jpg This famous bellini cocktail was invented at Harry's Bar, Venice, in 1934. The combination of peach juice and fizz is almost acceptable at breakfast. 2 ripe peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juicechilled champagne or sparkling wine2 chilled champagne glasses 2 ripe peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juice chilled champagne or sparkling wine 2 chilled champagne glasses Method Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each. Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each. Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each."
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251eb3e07ad95222aa8ca79515c9520c5f40a929e7560fbd813037d8a0226620
|
Classic champagne cocktail recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classicchampagnecock_84499_16x9.jpg This decadent cocktail of champagne laced with cognac is perfect for special occasions. Treat yourself this Christmas. By Andy Pearson From Something for the Weekend Shopping list Ingredients 1 white sugar cube2 dashes bitters20ml/¾fl oz cognacenough champagne to fill the glass 1 white sugar cube 2 dashes bitters 20ml/¾fl oz cognac enough champagne to fill the glass Method Place the sugar cube onto a spoon and add the bitters.Drop the soaked sugar cube into a champagne flute and add the cognac.Top up the glass with champagne and serve. Place the sugar cube onto a spoon and add the bitters. Place the sugar cube onto a spoon and add the bitters. Drop the soaked sugar cube into a champagne flute and add the cognac. Drop the soaked sugar cube into a champagne flute and add the cognac. Top up the glass with champagne and serve. Top up the glass with champagne and serve. Related recipes Christmas cup. By Nigella Lawson Christmas cocktail recipes (37) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_cup_50195_16x9.jpg Peach Bellini. By Jo Pratt champagne cocktail recipes (3) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bellinicocktail_67941_16x9.jpg Buck’s fizz. By Jack Wakelin champagne cocktail recipes (3) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bucks_fizz_06639_16x9.jpg
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"title": "Classic champagne cocktail 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/classicchampagnecock_84499_16x9.jpg This decadent cocktail of champagne laced with cognac is perfect for special occasions. Treat yourself this Christmas. By Andy Pearson From Something for the Weekend Shopping list Ingredients 1 white sugar cube2 dashes bitters20ml/¾fl oz cognacenough champagne to fill the glass 1 white sugar cube 2 dashes bitters 20ml/¾fl oz cognac enough champagne to fill the glass Method Place the sugar cube onto a spoon and add the bitters.Drop the soaked sugar cube into a champagne flute and add the cognac.Top up the glass with champagne and serve. Place the sugar cube onto a spoon and add the bitters. Place the sugar cube onto a spoon and add the bitters. Drop the soaked sugar cube into a champagne flute and add the cognac. Drop the soaked sugar cube into a champagne flute and add the cognac. Top up the glass with champagne and serve. Top up the glass with champagne and serve. Related recipes Christmas cup. By Nigella Lawson Christmas cocktail recipes (37) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_cup_50195_16x9.jpg Peach Bellini. By Jo Pratt champagne cocktail recipes (3) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bellinicocktail_67941_16x9.jpg Buck’s fizz. By Jack Wakelin champagne cocktail recipes (3) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bucks_fizz_06639_16x9.jpg"
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1006b511583cf9cb14023ebb12d9dce7ba41dffb08715ffd883cd8789bf2f4b9
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Mary Berry's banana bread loaf recipe
An average of 4.3 out of 5 stars from 263 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_and_chocolate_74784_16x9.jpg Mary Berry's banana bread recipe is small, but perfectly formed and loaded with chocolate chips. You can even drizzle the top with melted chocolate if you like. You can double this classic loaf cake recipe if you have lots of bananas to use up. See the recipe tips for guidance. 1 ripe banana (peeled weight 100g/4oz) 1 tbsp milk50g/2oz soft butter or baking spread75g/3oz plain flour75g/3oz caster sugar½ tsp bicarbonate of soda½ tsp baking powder1 free-range egg50g/2oz dark chocolate chips 1 ripe banana (peeled weight 100g/4oz) 1 tbsp milk 50g/2oz soft butter or baking spread 75g/3oz plain flour 75g/3oz caster sugar ½ tsp bicarbonate of soda ½ tsp baking powder 1 free-range egg 50g/2oz dark chocolate chips 50g/2oz dark chocolate 50g/2oz dark chocolate Method Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper.Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth.Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.Bake for 40–45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack. For the optional decoration, break the chocolate into small pieces and add to a heatproof bowl.Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps. Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf (or simply drizzle it from a spoon). Set aside to allow the chocolate to set. Slice and serve. Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper. Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper. Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth. Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth. Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top. Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top. Bake for 40–45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown. Bake for 40–45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack. For the optional decoration, break the chocolate into small pieces and add to a heatproof bowl. For the optional decoration, break the chocolate into small pieces and add to a heatproof bowl. Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps. Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps. Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf (or simply drizzle it from a spoon). Set aside to allow the chocolate to set. Slice and serve. Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf (or simply drizzle it from a spoon). Set aside to allow the chocolate to set. Slice and serve. Recipe tips The quantities for this cake can easily be doubled – bake in a 900g/2lb loaf tin for 55 minutes. Optional extras: add 50g chopped pecans or walnuts if you like. Over ripe dark bananas are best for this recipe.
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"title": "Mary Berry's banana bread loaf recipe",
"content": "An average of 4.3 out of 5 stars from 263 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_and_chocolate_74784_16x9.jpg Mary Berry's banana bread recipe is small, but perfectly formed and loaded with chocolate chips. You can even drizzle the top with melted chocolate if you like. You can double this classic loaf cake recipe if you have lots of bananas to use up. See the recipe tips for guidance. 1 ripe banana (peeled weight 100g/4oz) 1 tbsp milk50g/2oz soft butter or baking spread75g/3oz plain flour75g/3oz caster sugar½ tsp bicarbonate of soda½ tsp baking powder1 free-range egg50g/2oz dark chocolate chips 1 ripe banana (peeled weight 100g/4oz) 1 tbsp milk 50g/2oz soft butter or baking spread 75g/3oz plain flour 75g/3oz caster sugar ½ tsp bicarbonate of soda ½ tsp baking powder 1 free-range egg 50g/2oz dark chocolate chips 50g/2oz dark chocolate 50g/2oz dark chocolate Method Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper.Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth.Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.Bake for 40–45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack. For the optional decoration, break the chocolate into small pieces and add to a heatproof bowl.Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps. Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf (or simply drizzle it from a spoon). Set aside to allow the chocolate to set. Slice and serve. Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper. Preheat the oven 160C/140C Fan/Gas 3. Grease and line a 450g/1lb loaf tin with baking paper. Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth. Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth. Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top. Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top. Bake for 40–45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown. Bake for 40–45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack. Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack. For the optional decoration, break the chocolate into small pieces and add to a heatproof bowl. For the optional decoration, break the chocolate into small pieces and add to a heatproof bowl. Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps. Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps. Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf (or simply drizzle it from a spoon). Set aside to allow the chocolate to set. Slice and serve. Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf (or simply drizzle it from a spoon). Set aside to allow the chocolate to set. Slice and serve. Recipe tips The quantities for this cake can easily be doubled – bake in a 900g/2lb loaf tin for 55 minutes. Optional extras: add 50g chopped pecans or walnuts if you like. Over ripe dark bananas are best for this recipe."
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Coffee banana bread recipe
An average of 4.6 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/instant_coffee_banana_01958_16x9.jpg Chocolate and coffee gives this classic banana bread a caffeine shot twist. What a great way to use overripe bananas. 3 very ripe bananas, peeled and roughly chopped 110g/3¾oz caster sugar (or soft light or dark brown sugar)2 free-range eggs, beaten 1 tbsp instant coffee, dissolved in small amount boiling water, or 1 espresso shotpinch nutmeg (or cinnamon or 1 tbsp finely chopped stem ginger) pinch salt 85g/3oz unsalted butter, melted, plus extra for greasing225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder)100g/3½oz chocolate, broken into small pieces (optional) 3 very ripe bananas, peeled and roughly chopped 110g/3¾oz caster sugar (or soft light or dark brown sugar) 2 free-range eggs, beaten 1 tbsp instant coffee, dissolved in small amount boiling water, or 1 espresso shot pinch nutmeg (or cinnamon or 1 tbsp finely chopped stem ginger) pinch salt 85g/3oz unsalted butter, melted, plus extra for greasing 225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder) 100g/3½oz chocolate, broken into small pieces (optional) Method Preheat the oven to 190C/170C Fan/Gas 5 and grease a 1 litre/1¾ pint loaf tin (or similar-sized round or square cake tin). Mash the bananas in a bowl with the sugar, eggs, coffee, nutmeg and salt until everything is thoroughly combined. Stir in the butter, flour and chocolate, if using. Pour into the tin and bake for 50 minutes, until a skewer inserted into the middle of the cake comes out clean of gooey batter. Remove from the oven and leave to cool slightly in the tin. Turn out onto a wire rack to cool completely and then serve in slices. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 1 litre/1¾ pint loaf tin (or similar-sized round or square cake tin). Preheat the oven to 190C/170C Fan/Gas 5 and grease a 1 litre/1¾ pint loaf tin (or similar-sized round or square cake tin). Mash the bananas in a bowl with the sugar, eggs, coffee, nutmeg and salt until everything is thoroughly combined. Stir in the butter, flour and chocolate, if using. Mash the bananas in a bowl with the sugar, eggs, coffee, nutmeg and salt until everything is thoroughly combined. Stir in the butter, flour and chocolate, if using. Pour into the tin and bake for 50 minutes, until a skewer inserted into the middle of the cake comes out clean of gooey batter. Pour into the tin and bake for 50 minutes, until a skewer inserted into the middle of the cake comes out clean of gooey batter. Remove from the oven and leave to cool slightly in the tin. Turn out onto a wire rack to cool completely and then serve in slices. Remove from the oven and leave to cool slightly in the tin. Turn out onto a wire rack to cool completely and then serve in slices. Recipe tips If you want to make this for children, leave out the coffee. You can substitute up to half of the bananas with other soft fruit or tinned fruit, such as pears, raspberries or blueberries, or a mixture
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"title": "Coffee banana bread recipe",
"content": "An average of 4.6 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/instant_coffee_banana_01958_16x9.jpg Chocolate and coffee gives this classic banana bread a caffeine shot twist. What a great way to use overripe bananas. 3 very ripe bananas, peeled and roughly chopped 110g/3¾oz caster sugar (or soft light or dark brown sugar)2 free-range eggs, beaten 1 tbsp instant coffee, dissolved in small amount boiling water, or 1 espresso shotpinch nutmeg (or cinnamon or 1 tbsp finely chopped stem ginger) pinch salt 85g/3oz unsalted butter, melted, plus extra for greasing225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder)100g/3½oz chocolate, broken into small pieces (optional) 3 very ripe bananas, peeled and roughly chopped 110g/3¾oz caster sugar (or soft light or dark brown sugar) 2 free-range eggs, beaten 1 tbsp instant coffee, dissolved in small amount boiling water, or 1 espresso shot pinch nutmeg (or cinnamon or 1 tbsp finely chopped stem ginger) pinch salt 85g/3oz unsalted butter, melted, plus extra for greasing 225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder) 100g/3½oz chocolate, broken into small pieces (optional) Method Preheat the oven to 190C/170C Fan/Gas 5 and grease a 1 litre/1¾ pint loaf tin (or similar-sized round or square cake tin). Mash the bananas in a bowl with the sugar, eggs, coffee, nutmeg and salt until everything is thoroughly combined. Stir in the butter, flour and chocolate, if using. Pour into the tin and bake for 50 minutes, until a skewer inserted into the middle of the cake comes out clean of gooey batter. Remove from the oven and leave to cool slightly in the tin. Turn out onto a wire rack to cool completely and then serve in slices. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 1 litre/1¾ pint loaf tin (or similar-sized round or square cake tin). Preheat the oven to 190C/170C Fan/Gas 5 and grease a 1 litre/1¾ pint loaf tin (or similar-sized round or square cake tin). Mash the bananas in a bowl with the sugar, eggs, coffee, nutmeg and salt until everything is thoroughly combined. Stir in the butter, flour and chocolate, if using. Mash the bananas in a bowl with the sugar, eggs, coffee, nutmeg and salt until everything is thoroughly combined. Stir in the butter, flour and chocolate, if using. Pour into the tin and bake for 50 minutes, until a skewer inserted into the middle of the cake comes out clean of gooey batter. Pour into the tin and bake for 50 minutes, until a skewer inserted into the middle of the cake comes out clean of gooey batter. Remove from the oven and leave to cool slightly in the tin. Turn out onto a wire rack to cool completely and then serve in slices. Remove from the oven and leave to cool slightly in the tin. Turn out onto a wire rack to cool completely and then serve in slices. Recipe tips If you want to make this for children, leave out the coffee. You can substitute up to half of the bananas with other soft fruit or tinned fruit, such as pears, raspberries or blueberries, or a mixture"
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a62ddc4839fcce1d09bebe87bf6710f8e5bd105b0b58445bbfc73d4764628867
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Easy chocolate cupcakes recipe
An average of 4.1 out of 5 stars from 106 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cupcakes_14164_16x9.jpg An easy chocolate cupcake recipe that's quick to prepare for birthdays, parties and bake sales. For this recipe you will need 2 x 12-hole muffin tins and 18 muffin cases. 175g/6oz plain flour40g/1½oz cocoa powder1½ tsp baking powder½ tsp bicarbonate of soda250g/9oz caster sugarpinch salt100ml/3½fl oz sunflower oil2 large free-range eggs2 tbsp milk125ml/4fl oz boiling water 175g/6oz plain flour 40g/1½oz cocoa powder 1½ tsp baking powder ½ tsp bicarbonate of soda 250g/9oz caster sugar pinch salt 100ml/3½fl oz sunflower oil 2 large free-range eggs 2 tbsp milk 125ml/4fl oz boiling water 200g/7oz unsalted butter, softened130g/4½oz icing sugar15g/½oz cocoa powderhandful chocolate decorations 200g/7oz unsalted butter, softened 130g/4½oz icing sugar 15g/½oz cocoa powder handful chocolate decorations Method Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases.Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt. Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth. Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean.Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy. Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container. Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases. Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt. Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth. Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth. Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean. Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy. Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy. Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container. Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container. Recipe tips The batter comes out quite wet in this recipe, so it helps to use a jug to pour it into the paper cases. Change things up with orange, lemon or vanilla buttercream icing for a different flavour and look.
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"title": "Easy chocolate cupcakes recipe",
"content": "An average of 4.1 out of 5 stars from 106 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cupcakes_14164_16x9.jpg An easy chocolate cupcake recipe that's quick to prepare for birthdays, parties and bake sales. For this recipe you will need 2 x 12-hole muffin tins and 18 muffin cases. 175g/6oz plain flour40g/1½oz cocoa powder1½ tsp baking powder½ tsp bicarbonate of soda250g/9oz caster sugarpinch salt100ml/3½fl oz sunflower oil2 large free-range eggs2 tbsp milk125ml/4fl oz boiling water 175g/6oz plain flour 40g/1½oz cocoa powder 1½ tsp baking powder ½ tsp bicarbonate of soda 250g/9oz caster sugar pinch salt 100ml/3½fl oz sunflower oil 2 large free-range eggs 2 tbsp milk 125ml/4fl oz boiling water 200g/7oz unsalted butter, softened130g/4½oz icing sugar15g/½oz cocoa powderhandful chocolate decorations 200g/7oz unsalted butter, softened 130g/4½oz icing sugar 15g/½oz cocoa powder handful chocolate decorations Method Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases.Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt. Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth. Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean.Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy. Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container. Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases. Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole muffin tins with 18 paper cases. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large mixing bowl. Add the caster sugar and a pinch of salt. Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth. Add the sunflower oil, eggs and milk and beat until smooth. Add the boiling water and mix again until silky smooth. Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean. Scoop the batter into a large mixing jug and pour evenly between the paper cupcake cakes. Bake on the middle shelf of the preheated oven for 20–25 minutes, or until well-risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Leave the cakes to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy. Meanwhile, make the buttercream. Beat the butter, icing sugar and cocoa powder together using an electric hand whisk, until pale and fluffy. Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container. Pipe or spread the buttercream over the top of the cupcakes and scatter over the chocolate decorations. Store in an airtight container. Recipe tips The batter comes out quite wet in this recipe, so it helps to use a jug to pour it into the paper cases. Change things up with orange, lemon or vanilla buttercream icing for a different flavour and look."
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5b2a3be8a6c3f571ad67207c5801d93e7a4e779567327740bf42d9725841a066
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Easy sausage rolls recipe
An average of 4.9 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/totally_lazy_mini_98499_16x9.jpg I make these easy sausage rolls often – they are always welcome at a picnic or party. Feel free to enhance them as you like. 500g/1lb 2oz ready-made puff pastryplain flour, for dusting1 free-range egg, beaten8 herby sausages (the best you can afford), cut in twosalt and freshly ground black peppersmall handful fresh thyme leaves 500g/1lb 2oz ready-made puff pastry plain flour, for dusting 1 free-range egg, beaten 8 herby sausages (the best you can afford), cut in two salt and freshly ground black pepper small handful fresh thyme leaves Method Preheat the oven to 200C/400F/Gas 6.Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up.Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up. Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving. Recipe tips Instead of thyme leaves, add chopped sage, parsley or rosemary. To guarantee your sausage does not escape its roll during cooking, the sausage ‘skin’ can be slipped off before encasing it in pastry.
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"title": "Easy sausage rolls recipe",
"content": "An average of 4.9 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/totally_lazy_mini_98499_16x9.jpg I make these easy sausage rolls often – they are always welcome at a picnic or party. Feel free to enhance them as you like. 500g/1lb 2oz ready-made puff pastryplain flour, for dusting1 free-range egg, beaten8 herby sausages (the best you can afford), cut in twosalt and freshly ground black peppersmall handful fresh thyme leaves 500g/1lb 2oz ready-made puff pastry plain flour, for dusting 1 free-range egg, beaten 8 herby sausages (the best you can afford), cut in two salt and freshly ground black pepper small handful fresh thyme leaves Method Preheat the oven to 200C/400F/Gas 6.Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up.Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up. Roll the pastry out on a floured surface to a rectangle of about 48x32cm/19x12½in and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving. Recipe tips Instead of thyme leaves, add chopped sage, parsley or rosemary. To guarantee your sausage does not escape its roll during cooking, the sausage ‘skin’ can be slipped off before encasing it in pastry."
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c438732dde567224cb041138df192588cea0bb43c547ece9c659c4f81c851342
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Piñata cake recipe
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of four 20cm/8in cake tins with baking paper.In a freestanding mixer or a large bowl, cream the sugar and baking spread together until pale and fluffy, using a paddle attachment or electric hand whisk. Gradually add the eggs to the sugar mixture, combining well after each addition. Sift in the flour and baking powder and continue to mix until well combined. Divide the cake mixture equally between the prepared cake tins and bake for 30–35 minutes, until well risen, golden brown and springy to the touch. Remove from the oven and leave to cool for a few minutes before turning out onto cooling racks and leaving to cool completely.For the buttercream, beat the butter for 5 minutes (either using an electric hand whisk or a freestanding mixer fitted with a paddle attachment). Add the icing sugar in batches, mixing well between each addition. Once combined, add a tablespoon of milk and combine until smooth, adding a little more milk if the buttercream is too stiff. Transfer a quarter of the buttercream to a separate bowl and add a drop of the red food colouring to it. Mix until an even colour, adding more red colouring if a darker colour is required. Leave the other larger bowl of buttercream white.When the cakes are completely cool, use a large serrated knife to remove any domed tops from the cakes. Ideally the cakes should be completely flat on top. Using a 8–9cm/3¼–3½in round pastry cutter, cut out the centre from three of the cakes (alternatively use a bowl or glass as a guide). The holes need to be in the same place on each cake to create the cavity which will be filled with sweets. To arrange the cakes, set aside the uncut cake. Place one cake (with a hole in it) on a cake board, stand, or flat serving plate. Top with a layer of white buttercream and jam. Continue stacking the cakes in the same way, until you have three layers of cake on top of each other (each sandwiched with buttercream and jam) and a cavity in the centre. Fill the cavity with jelly beans and place the final layer of cake on top. Ensure the sides are straight and the top is flat.Crumb coat the cake by spreading a thin layer of the white buttercream all over the sides and top of the cake, using a large palette knife. The whole cake should be covered in a thin, even layer, but it doesn't need to be perfect at this stage. Chill the cake for 15–20 minutes. This will help to seal in the crumbs and make the top coat of icing easier to apply.When ready, decorate the cake by spreading the rest of the white buttercream all over the cake in a smooth even layer, using a cake smoother or a large pallet knife to get it really smooth (don't worry too much about the top as it will be covered with swirls of pink buttercream later). Arrange the sprinkles around the bottom of the sides of the cake, to come about half way up the sides. Chill for about 30 minutes to set the buttercream.Place the pink buttercream into a large piping bag fitted with a large star nozzle. Pipe swirls of pink buttercream all over the top of the cake. Top each swirl with a chocolate shape. Decorate the top of the cake with more sprinkles. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of four 20cm/8in cake tins with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of four 20cm/8in cake tins with baking paper. In a freestanding mixer or a large bowl, cream the sugar and baking spread together until pale and fluffy, using a paddle attachment or electric hand whisk. Gradually add the eggs to the sugar mixture, combining well after each addition. Sift in the flour and baking powder and continue to mix until well combined. In a freestanding mixer or a large bowl, cream the sugar and baking spread together until pale and fluffy, using a paddle attachment or electric hand whisk. Gradually add the eggs to the sugar mixture, combining well after each addition. Sift in the flour and baking powder and continue to mix until well combined. Divide the cake mixture equally between the prepared cake tins and bake for 30–35 minutes, until well risen, golden brown and springy to the touch. Remove from the oven and leave to cool for a few minutes before turning out onto cooling racks and leaving to cool completely. Divide the cake mixture equally between the prepared cake tins and bake for 30–35 minutes, until well risen, golden brown and springy to the touch. Remove from the oven and leave to cool for a few minutes before turning out onto cooling racks and leaving to cool completely. For the buttercream, beat the butter for 5 minutes (either using an electric hand whisk or a freestanding mixer fitted with a paddle attachment). Add the icing sugar in batches, mixing well between each addition. Once combined, add a tablespoon of milk and combine until smooth, adding a little more milk if the buttercream is too stiff. Transfer a quarter of the buttercream to a separate bowl and add a drop of the red food colouring to it. Mix until an even colour, adding more red colouring if a darker colour is required. Leave the other larger bowl of buttercream white. For the buttercream, beat the butter for 5 minutes (either using an electric hand whisk or a freestanding mixer fitted with a paddle attachment). Add the icing sugar in batches, mixing well between each addition. Once combined, add a tablespoon of milk and combine until smooth, adding a little more milk if the buttercream is too stiff. Transfer a quarter of the buttercream to a separate bowl and add a drop of the red food colouring to it. Mix until an even colour, adding more red colouring if a darker colour is required. Leave the other larger bowl of buttercream white. When the cakes are completely cool, use a large serrated knife to remove any domed tops from the cakes. Ideally the cakes should be completely flat on top. Using a 8–9cm/3¼–3½in round pastry cutter, cut out the centre from three of the cakes (alternatively use a bowl or glass as a guide). The holes need to be in the same place on each cake to create the cavity which will be filled with sweets. When the cakes are completely cool, use a large serrated knife to remove any domed tops from the cakes. Ideally the cakes should be completely flat on top. Using a 8–9cm/3¼–3½in round pastry cutter, cut out the centre from three of the cakes (alternatively use a bowl or glass as a guide). The holes need to be in the same place on each cake to create the cavity which will be filled with sweets. To arrange the cakes, set aside the uncut cake. Place one cake (with a hole in it) on a cake board, stand, or flat serving plate. Top with a layer of white buttercream and jam. Continue stacking the cakes in the same way, until you have three layers of cake on top of each other (each sandwiched with buttercream and jam) and a cavity in the centre. Fill the cavity with jelly beans and place the final layer of cake on top. Ensure the sides are straight and the top is flat. To arrange the cakes, set aside the uncut cake. Place one cake (with a hole in it) on a cake board, stand, or flat serving plate. Top with a layer of white buttercream and jam. Continue stacking the cakes in the same way, until you have three layers of cake on top of each other (each sandwiched with buttercream and jam) and a cavity in the centre. Fill the cavity with jelly beans and place the final layer of cake on top. Ensure the sides are straight and the top is flat. Crumb coat the cake by spreading a thin layer of the white buttercream all over the sides and top of the cake, using a large palette knife. The whole cake should be covered in a thin, even layer, but it doesn't need to be perfect at this stage. Chill the cake for 15–20 minutes. This will help to seal in the crumbs and make the top coat of icing easier to apply. Crumb coat the cake by spreading a thin layer of the white buttercream all over the sides and top of the cake, using a large palette knife. The whole cake should be covered in a thin, even layer, but it doesn't need to be perfect at this stage. Chill the cake for 15–20 minutes. This will help to seal in the crumbs and make the top coat of icing easier to apply. When ready, decorate the cake by spreading the rest of the white buttercream all over the cake in a smooth even layer, using a cake smoother or a large pallet knife to get it really smooth (don't worry too much about the top as it will be covered with swirls of pink buttercream later). Arrange the sprinkles around the bottom of the sides of the cake, to come about half way up the sides. Chill for about 30 minutes to set the buttercream. When ready, decorate the cake by spreading the rest of the white buttercream all over the cake in a smooth even layer, using a cake smoother or a large pallet knife to get it really smooth (don't worry too much about the top as it will be covered with swirls of pink buttercream later). Arrange the sprinkles around the bottom of the sides of the cake, to come about half way up the sides. Chill for about 30 minutes to set the buttercream. Place the pink buttercream into a large piping bag fitted with a large star nozzle. Pipe swirls of pink buttercream all over the top of the cake. Top each swirl with a chocolate shape. Decorate the top of the cake with more sprinkles. Place the pink buttercream into a large piping bag fitted with a large star nozzle. Pipe swirls of pink buttercream all over the top of the cake. Top each swirl with a chocolate shape. Decorate the top of the cake with more sprinkles.
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"title": "Piñata cake recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of four 20cm/8in cake tins with baking paper.In a freestanding mixer or a large bowl, cream the sugar and baking spread together until pale and fluffy, using a paddle attachment or electric hand whisk. Gradually add the eggs to the sugar mixture, combining well after each addition. Sift in the flour and baking powder and continue to mix until well combined. Divide the cake mixture equally between the prepared cake tins and bake for 30–35 minutes, until well risen, golden brown and springy to the touch. Remove from the oven and leave to cool for a few minutes before turning out onto cooling racks and leaving to cool completely.For the buttercream, beat the butter for 5 minutes (either using an electric hand whisk or a freestanding mixer fitted with a paddle attachment). Add the icing sugar in batches, mixing well between each addition. Once combined, add a tablespoon of milk and combine until smooth, adding a little more milk if the buttercream is too stiff. Transfer a quarter of the buttercream to a separate bowl and add a drop of the red food colouring to it. Mix until an even colour, adding more red colouring if a darker colour is required. Leave the other larger bowl of buttercream white.When the cakes are completely cool, use a large serrated knife to remove any domed tops from the cakes. Ideally the cakes should be completely flat on top. Using a 8–9cm/3¼–3½in round pastry cutter, cut out the centre from three of the cakes (alternatively use a bowl or glass as a guide). The holes need to be in the same place on each cake to create the cavity which will be filled with sweets. To arrange the cakes, set aside the uncut cake. Place one cake (with a hole in it) on a cake board, stand, or flat serving plate. Top with a layer of white buttercream and jam. Continue stacking the cakes in the same way, until you have three layers of cake on top of each other (each sandwiched with buttercream and jam) and a cavity in the centre. Fill the cavity with jelly beans and place the final layer of cake on top. Ensure the sides are straight and the top is flat.Crumb coat the cake by spreading a thin layer of the white buttercream all over the sides and top of the cake, using a large palette knife. The whole cake should be covered in a thin, even layer, but it doesn't need to be perfect at this stage. Chill the cake for 15–20 minutes. This will help to seal in the crumbs and make the top coat of icing easier to apply.When ready, decorate the cake by spreading the rest of the white buttercream all over the cake in a smooth even layer, using a cake smoother or a large pallet knife to get it really smooth (don't worry too much about the top as it will be covered with swirls of pink buttercream later). Arrange the sprinkles around the bottom of the sides of the cake, to come about half way up the sides. Chill for about 30 minutes to set the buttercream.Place the pink buttercream into a large piping bag fitted with a large star nozzle. Pipe swirls of pink buttercream all over the top of the cake. Top each swirl with a chocolate shape. Decorate the top of the cake with more sprinkles. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of four 20cm/8in cake tins with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of four 20cm/8in cake tins with baking paper. In a freestanding mixer or a large bowl, cream the sugar and baking spread together until pale and fluffy, using a paddle attachment or electric hand whisk. Gradually add the eggs to the sugar mixture, combining well after each addition. Sift in the flour and baking powder and continue to mix until well combined. In a freestanding mixer or a large bowl, cream the sugar and baking spread together until pale and fluffy, using a paddle attachment or electric hand whisk. Gradually add the eggs to the sugar mixture, combining well after each addition. Sift in the flour and baking powder and continue to mix until well combined. Divide the cake mixture equally between the prepared cake tins and bake for 30–35 minutes, until well risen, golden brown and springy to the touch. Remove from the oven and leave to cool for a few minutes before turning out onto cooling racks and leaving to cool completely. Divide the cake mixture equally between the prepared cake tins and bake for 30–35 minutes, until well risen, golden brown and springy to the touch. Remove from the oven and leave to cool for a few minutes before turning out onto cooling racks and leaving to cool completely. For the buttercream, beat the butter for 5 minutes (either using an electric hand whisk or a freestanding mixer fitted with a paddle attachment). Add the icing sugar in batches, mixing well between each addition. Once combined, add a tablespoon of milk and combine until smooth, adding a little more milk if the buttercream is too stiff. Transfer a quarter of the buttercream to a separate bowl and add a drop of the red food colouring to it. Mix until an even colour, adding more red colouring if a darker colour is required. Leave the other larger bowl of buttercream white. For the buttercream, beat the butter for 5 minutes (either using an electric hand whisk or a freestanding mixer fitted with a paddle attachment). Add the icing sugar in batches, mixing well between each addition. Once combined, add a tablespoon of milk and combine until smooth, adding a little more milk if the buttercream is too stiff. Transfer a quarter of the buttercream to a separate bowl and add a drop of the red food colouring to it. Mix until an even colour, adding more red colouring if a darker colour is required. Leave the other larger bowl of buttercream white. When the cakes are completely cool, use a large serrated knife to remove any domed tops from the cakes. Ideally the cakes should be completely flat on top. Using a 8–9cm/3¼–3½in round pastry cutter, cut out the centre from three of the cakes (alternatively use a bowl or glass as a guide). The holes need to be in the same place on each cake to create the cavity which will be filled with sweets. When the cakes are completely cool, use a large serrated knife to remove any domed tops from the cakes. Ideally the cakes should be completely flat on top. Using a 8–9cm/3¼–3½in round pastry cutter, cut out the centre from three of the cakes (alternatively use a bowl or glass as a guide). The holes need to be in the same place on each cake to create the cavity which will be filled with sweets. To arrange the cakes, set aside the uncut cake. Place one cake (with a hole in it) on a cake board, stand, or flat serving plate. Top with a layer of white buttercream and jam. Continue stacking the cakes in the same way, until you have three layers of cake on top of each other (each sandwiched with buttercream and jam) and a cavity in the centre. Fill the cavity with jelly beans and place the final layer of cake on top. Ensure the sides are straight and the top is flat. To arrange the cakes, set aside the uncut cake. Place one cake (with a hole in it) on a cake board, stand, or flat serving plate. Top with a layer of white buttercream and jam. Continue stacking the cakes in the same way, until you have three layers of cake on top of each other (each sandwiched with buttercream and jam) and a cavity in the centre. Fill the cavity with jelly beans and place the final layer of cake on top. Ensure the sides are straight and the top is flat. Crumb coat the cake by spreading a thin layer of the white buttercream all over the sides and top of the cake, using a large palette knife. The whole cake should be covered in a thin, even layer, but it doesn't need to be perfect at this stage. Chill the cake for 15–20 minutes. This will help to seal in the crumbs and make the top coat of icing easier to apply. Crumb coat the cake by spreading a thin layer of the white buttercream all over the sides and top of the cake, using a large palette knife. The whole cake should be covered in a thin, even layer, but it doesn't need to be perfect at this stage. Chill the cake for 15–20 minutes. This will help to seal in the crumbs and make the top coat of icing easier to apply. When ready, decorate the cake by spreading the rest of the white buttercream all over the cake in a smooth even layer, using a cake smoother or a large pallet knife to get it really smooth (don't worry too much about the top as it will be covered with swirls of pink buttercream later). Arrange the sprinkles around the bottom of the sides of the cake, to come about half way up the sides. Chill for about 30 minutes to set the buttercream. When ready, decorate the cake by spreading the rest of the white buttercream all over the cake in a smooth even layer, using a cake smoother or a large pallet knife to get it really smooth (don't worry too much about the top as it will be covered with swirls of pink buttercream later). Arrange the sprinkles around the bottom of the sides of the cake, to come about half way up the sides. Chill for about 30 minutes to set the buttercream. Place the pink buttercream into a large piping bag fitted with a large star nozzle. Pipe swirls of pink buttercream all over the top of the cake. Top each swirl with a chocolate shape. Decorate the top of the cake with more sprinkles. Place the pink buttercream into a large piping bag fitted with a large star nozzle. Pipe swirls of pink buttercream all over the top of the cake. Top each swirl with a chocolate shape. Decorate the top of the cake with more sprinkles."
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Rock cakes recipe
An average of 4.7 out of 5 stars from 193 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rock_cakes_03094_16x9.jpg Rock cakes are a light, crumbly tea-time favourite. Like scones they are best eaten while they are still warm from the oven, unlike scones they are very forgiving. In fact they are so easy to make, that children can join in the baking fun. Each serving provides 214 kcal, 3g protein, 29g carbohydrates (of which 14.5g sugars), 9.5g fat (of which 6g saturates), 1g fibre and 0.3g salt. 225g/8oz self-raising flour75g/2½oz caster sugar1 tsp baking powder125g/4½oz unsalted butter, cut into cubes150g/5½oz dried fruit (raisins, sultanas or currants)1 free-range egg1 tbsp milk2 tsp vanilla extract 225g/8oz self-raising flour 75g/2½oz caster sugar 1 tsp baking powder 125g/4½oz unsalted butter, cut into cubes 150g/5½oz dried fruit (raisins, sultanas or currants) 1 free-range egg 1 tbsp milk 2 tsp vanilla extract Method Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper (use two trays if yours are smaller).Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.In a clean bowl, beat the egg, milk and vanilla extract together.Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you need it to make the mixture stick together.Place spoonfuls of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking. Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool. Best eaten while still warm. Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper (use two trays if yours are smaller). Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper (use two trays if yours are smaller). Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit. Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit. In a clean bowl, beat the egg, milk and vanilla extract together. In a clean bowl, beat the egg, milk and vanilla extract together. Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you need it to make the mixture stick together. Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you need it to make the mixture stick together. Place spoonfuls of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking. Place spoonfuls of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking. Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool. Best eaten while still warm. Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool. Best eaten while still warm. Recipe tips The texture should be a thick, lumpy dough - don’t be tempted to add too much liquid. Rock cake dough should be stiffer than scone dough. Chocolate chips can be used in place of the dried fruit. For a sweet crunchy finish, sprinkle the rock cakes with demerara sugar before baking. Freshen up slighly stale rock cakes by gently heating in a low oven for about 5 minutes.
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"title": "Rock cakes recipe",
"content": "An average of 4.7 out of 5 stars from 193 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rock_cakes_03094_16x9.jpg Rock cakes are a light, crumbly tea-time favourite. Like scones they are best eaten while they are still warm from the oven, unlike scones they are very forgiving. In fact they are so easy to make, that children can join in the baking fun. Each serving provides 214 kcal, 3g protein, 29g carbohydrates (of which 14.5g sugars), 9.5g fat (of which 6g saturates), 1g fibre and 0.3g salt. 225g/8oz self-raising flour75g/2½oz caster sugar1 tsp baking powder125g/4½oz unsalted butter, cut into cubes150g/5½oz dried fruit (raisins, sultanas or currants)1 free-range egg1 tbsp milk2 tsp vanilla extract 225g/8oz self-raising flour 75g/2½oz caster sugar 1 tsp baking powder 125g/4½oz unsalted butter, cut into cubes 150g/5½oz dried fruit (raisins, sultanas or currants) 1 free-range egg 1 tbsp milk 2 tsp vanilla extract Method Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper (use two trays if yours are smaller).Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.In a clean bowl, beat the egg, milk and vanilla extract together.Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you need it to make the mixture stick together.Place spoonfuls of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking. Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool. Best eaten while still warm. Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper (use two trays if yours are smaller). Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper (use two trays if yours are smaller). Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit. Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit. In a clean bowl, beat the egg, milk and vanilla extract together. In a clean bowl, beat the egg, milk and vanilla extract together. Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you need it to make the mixture stick together. Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you need it to make the mixture stick together. Place spoonfuls of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking. Place spoonfuls of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking. Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool. Best eaten while still warm. Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool. Best eaten while still warm. Recipe tips The texture should be a thick, lumpy dough - don’t be tempted to add too much liquid. Rock cake dough should be stiffer than scone dough. Chocolate chips can be used in place of the dried fruit. For a sweet crunchy finish, sprinkle the rock cakes with demerara sugar before baking. Freshen up slighly stale rock cakes by gently heating in a low oven for about 5 minutes."
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11fe10e802a719af3f7b1ceb80d2444414cddec7ac652680785b0207f29aeef0
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Flamenco eggs recipe
An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flamenco_eggs_29298_16x9.jpg Wonderful flavours of Spain – chorizo, serrano ham, tomatoes – sing together in this simple dish of baked eggs. 4 tbsp olive oil1 small onion, chopped1 garlic clove, chopped80g/2¾oz serrano ham, chopped1 heaped tsp hot smoked paprika8 large tomatoes (about 750g/1lb 10oz), skinned and chopped, or 2 x 400g tins peeled plum tomatoes1 tsp tomato purée75g/2½oz peas, fresh or frozen100g/3½oz fine green beans4 free-range eggs12 slices chorizo 1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar)salt and freshly ground black pepper 4 tbsp olive oil 1 small onion, chopped 1 garlic clove, chopped 80g/2¾oz serrano ham, chopped 1 heaped tsp hot smoked paprika 8 large tomatoes (about 750g/1lb 10oz), skinned and chopped, or 2 x 400g tins peeled plum tomatoes 1 tsp tomato purée 75g/2½oz peas, fresh or frozen 100g/3½oz fine green beans 4 free-range eggs 12 slices chorizo 1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar) salt and freshly ground black pepper 4-8 thick slices bread1 garlic clove, halved2 tbsp olive oilsmall handful flatleaf parsley, chopped, to serve 4-8 thick slices bread 1 garlic clove, halved 2 tbsp olive oil small handful flatleaf parsley, chopped, to serve Method Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob).Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat. Cook the onion and garlic for 5–10 minutes, or until soft. Add the ham and paprika and fry for 3 minutes. Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy.Meanwhile, bring a pot of water to the boil. Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking).Scatter the peas and beans over the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices and red pepper strips around the eggs. Season with salt and pepper.Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes. Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes. Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan. Scatter the parsley over the dish and serve with griddled bread. Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob). Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob). Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat. Cook the onion and garlic for 5–10 minutes, or until soft. Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat. Cook the onion and garlic for 5–10 minutes, or until soft. Add the ham and paprika and fry for 3 minutes. Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy. Add the ham and paprika and fry for 3 minutes. Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy. Meanwhile, bring a pot of water to the boil. Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking). Meanwhile, bring a pot of water to the boil. Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking). Scatter the peas and beans over the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices and red pepper strips around the eggs. Season with salt and pepper. Scatter the peas and beans over the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices and red pepper strips around the eggs. Season with salt and pepper. Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes. Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes. Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes. Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes. Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan. Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan. Scatter the parsley over the dish and serve with griddled bread. Scatter the parsley over the dish and serve with griddled bread.
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"title": "Flamenco eggs recipe",
"content": "An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flamenco_eggs_29298_16x9.jpg Wonderful flavours of Spain – chorizo, serrano ham, tomatoes – sing together in this simple dish of baked eggs. 4 tbsp olive oil1 small onion, chopped1 garlic clove, chopped80g/2¾oz serrano ham, chopped1 heaped tsp hot smoked paprika8 large tomatoes (about 750g/1lb 10oz), skinned and chopped, or 2 x 400g tins peeled plum tomatoes1 tsp tomato purée75g/2½oz peas, fresh or frozen100g/3½oz fine green beans4 free-range eggs12 slices chorizo 1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar)salt and freshly ground black pepper 4 tbsp olive oil 1 small onion, chopped 1 garlic clove, chopped 80g/2¾oz serrano ham, chopped 1 heaped tsp hot smoked paprika 8 large tomatoes (about 750g/1lb 10oz), skinned and chopped, or 2 x 400g tins peeled plum tomatoes 1 tsp tomato purée 75g/2½oz peas, fresh or frozen 100g/3½oz fine green beans 4 free-range eggs 12 slices chorizo 1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar) salt and freshly ground black pepper 4-8 thick slices bread1 garlic clove, halved2 tbsp olive oilsmall handful flatleaf parsley, chopped, to serve 4-8 thick slices bread 1 garlic clove, halved 2 tbsp olive oil small handful flatleaf parsley, chopped, to serve Method Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob).Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat. Cook the onion and garlic for 5–10 minutes, or until soft. Add the ham and paprika and fry for 3 minutes. Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy.Meanwhile, bring a pot of water to the boil. Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking).Scatter the peas and beans over the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices and red pepper strips around the eggs. Season with salt and pepper.Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes. Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes. Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan. Scatter the parsley over the dish and serve with griddled bread. Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob). Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob). Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat. Cook the onion and garlic for 5–10 minutes, or until soft. Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat. Cook the onion and garlic for 5–10 minutes, or until soft. Add the ham and paprika and fry for 3 minutes. Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy. Add the ham and paprika and fry for 3 minutes. Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy. Meanwhile, bring a pot of water to the boil. Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking). Meanwhile, bring a pot of water to the boil. Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking). Scatter the peas and beans over the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices and red pepper strips around the eggs. Season with salt and pepper. Scatter the peas and beans over the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices and red pepper strips around the eggs. Season with salt and pepper. Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes. Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes. Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes. Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes. Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan. Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan. Scatter the parsley over the dish and serve with griddled bread. Scatter the parsley over the dish and serve with griddled bread."
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French toast recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/french_toast_with_52720_16x9.jpg French toast is an irresistible all-time favourite weekend breakfast with no health benefits whatsoever. Allegra walks you through the process. Gorgeous. 50ml/2fl oz whole milk2 free-range eggs2 thick slices slightly stale brioche2 knobs unsalted butter1 tbsp caster sugarpinch - ½ tsp ground cinnamon, to taste1 ripe banana, peeled and slicedmaple syrup, to taste 50ml/2fl oz whole milk 2 free-range eggs 2 thick slices slightly stale brioche 2 knobs unsalted butter 1 tbsp caster sugar pinch - ½ tsp ground cinnamon, to taste 1 ripe banana, peeled and sliced maple syrup, to taste Method Whisk together the milk and eggs in a wide shallow bowl.Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides.Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate.Combine the caster sugar and cinnamon in a small bowl and set aside. Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside.Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar (any extra can be stored and used again) and a drizzle of maple syrup. Whisk together the milk and eggs in a wide shallow bowl. Whisk together the milk and eggs in a wide shallow bowl. Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides. Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides. Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate. Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate. Combine the caster sugar and cinnamon in a small bowl and set aside. Combine the caster sugar and cinnamon in a small bowl and set aside. Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside. Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside. Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar (any extra can be stored and used again) and a drizzle of maple syrup. Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar (any extra can be stored and used again) and a drizzle of maple syrup. Recipe tips You can use thick white bread instead of brioche for this recipe. Supermarket sliced white bread is not the best choice, as the preservatives that stop it going stale also stop it from soaking up the egg and milk mixture. Look for the reduced price white loaves in your local bakery. They'll be perfect.
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"title": "French toast recipe",
"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/french_toast_with_52720_16x9.jpg French toast is an irresistible all-time favourite weekend breakfast with no health benefits whatsoever. Allegra walks you through the process. Gorgeous. 50ml/2fl oz whole milk2 free-range eggs2 thick slices slightly stale brioche2 knobs unsalted butter1 tbsp caster sugarpinch - ½ tsp ground cinnamon, to taste1 ripe banana, peeled and slicedmaple syrup, to taste 50ml/2fl oz whole milk 2 free-range eggs 2 thick slices slightly stale brioche 2 knobs unsalted butter 1 tbsp caster sugar pinch - ½ tsp ground cinnamon, to taste 1 ripe banana, peeled and sliced maple syrup, to taste Method Whisk together the milk and eggs in a wide shallow bowl.Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides.Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate.Combine the caster sugar and cinnamon in a small bowl and set aside. Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside.Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar (any extra can be stored and used again) and a drizzle of maple syrup. Whisk together the milk and eggs in a wide shallow bowl. Whisk together the milk and eggs in a wide shallow bowl. Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides. Dip the brioche slices into the egg and milk mixture for one minute, making sure the liquid soaks into the brioche on both sides. Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate. Heat a knob of butter in a large, non-stick frying pan over a medium-high heat. Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. Remove from the pan and place onto a serving plate. Combine the caster sugar and cinnamon in a small bowl and set aside. Combine the caster sugar and cinnamon in a small bowl and set aside. Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside. Add another knob of butter to the pan over a high heat. Once melted, add the sliced banana to the pan, toss in the melted butter and fry for two minutes, or until caramelised lightly on the outside. Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar (any extra can be stored and used again) and a drizzle of maple syrup. Serve the French toast with the caramelised banana, a sprinkle of the cinnamon sugar (any extra can be stored and used again) and a drizzle of maple syrup. Recipe tips You can use thick white bread instead of brioche for this recipe. Supermarket sliced white bread is not the best choice, as the preservatives that stop it going stale also stop it from soaking up the egg and milk mixture. Look for the reduced price white loaves in your local bakery. They'll be perfect."
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Smash potato brunch recipe
An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_potato_big_07765_16x9.jpg Crispy smashed potatoes make any brunch better – especially when teamed with bacon, bursting tomatoes and creamy scrambled egg. This is a filling but nourishing plate of food. And better still, it’s easy to rustle up. Cooking scrambled egg in the microwave is super speedy and you can achieve silky, luxurious folds of egg very easily in minutes. 750g/1lb 10oz baby new potatoes 4 tbsp vegetable or rapeseed oil 2 garlic cloves, skin on, bashed with the side of a knife 4 thyme sprigs (optional) drizzle vegetable or rapeseed oil 750g/1lb 10oz baby new potatoes 4 tbsp vegetable or rapeseed oil 2 garlic cloves, skin on, bashed with the side of a knife 4 thyme sprigs (optional) drizzle vegetable or rapeseed oil 8 smoked streaky bacon rashers16 cherry tomatoes, halved 320g bag washed and ready-to-cook spinach6 free-range eggs 25g/1oz butter 2 tbsp double cream (optional) sea salt and freshly ground black pepper 8 smoked streaky bacon rashers 16 cherry tomatoes, halved 320g bag washed and ready-to-cook spinach 6 free-range eggs 25g/1oz butter 2 tbsp double cream (optional) sea salt and freshly ground black pepper Method Put the potatoes into a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through.Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw the garlic and thyme, if using, into the pan, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes.Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes. Place the smashed potatoes on four warmed plates. Give the frying pan a quick wipe with some kitchen paper and return to the heat. Add the oil to the pan and lay the bacon in a single layer. Cook for 3 minutes then flip over and continue to cook for 2 minutes.Push the bacon to one side of the pan, add the tomatoes and season well with salt and pepper. Cook for 3–5 minutes, stirring every couple of minutes until bursting and juicy.Meanwhile, open the spinach and place in a microwave-safe bowl with a splash of water. Cook in the microwave on high for 1–2 minutes, or until wilted. Divide between the warmed plates. (See the recipe tips for other ways to cook spinach.) Crack the eggs into a microwave-safe bowl and whisk with a fork to break the eggs up. Add the butter and season with plenty of black pepper and a pinch of salt.Cook on high in the microwave for 2 minutes, stirring every 30 seconds. Pour in the double cream, gently stir and then return to the microwave for 20 seconds to heat through. The eggs should be just set with some bigger curds and a silky finish. Add the eggs to the warmed plates along with the bacon, tomatoes and any pan juices. Serve immediately. Put the potatoes into a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Put the potatoes into a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw the garlic and thyme, if using, into the pan, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw the garlic and thyme, if using, into the pan, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes. Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes. Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes. Place the smashed potatoes on four warmed plates. Give the frying pan a quick wipe with some kitchen paper and return to the heat. Add the oil to the pan and lay the bacon in a single layer. Cook for 3 minutes then flip over and continue to cook for 2 minutes. Place the smashed potatoes on four warmed plates. Give the frying pan a quick wipe with some kitchen paper and return to the heat. Add the oil to the pan and lay the bacon in a single layer. Cook for 3 minutes then flip over and continue to cook for 2 minutes. Push the bacon to one side of the pan, add the tomatoes and season well with salt and pepper. Cook for 3–5 minutes, stirring every couple of minutes until bursting and juicy. Push the bacon to one side of the pan, add the tomatoes and season well with salt and pepper. Cook for 3–5 minutes, stirring every couple of minutes until bursting and juicy. Meanwhile, open the spinach and place in a microwave-safe bowl with a splash of water. Cook in the microwave on high for 1–2 minutes, or until wilted. Divide between the warmed plates. (See the recipe tips for other ways to cook spinach.) Meanwhile, open the spinach and place in a microwave-safe bowl with a splash of water. Cook in the microwave on high for 1–2 minutes, or until wilted. Divide between the warmed plates. (See the recipe tips for other ways to cook spinach.) Crack the eggs into a microwave-safe bowl and whisk with a fork to break the eggs up. Add the butter and season with plenty of black pepper and a pinch of salt. Crack the eggs into a microwave-safe bowl and whisk with a fork to break the eggs up. Add the butter and season with plenty of black pepper and a pinch of salt. Cook on high in the microwave for 2 minutes, stirring every 30 seconds. Pour in the double cream, gently stir and then return to the microwave for 20 seconds to heat through. The eggs should be just set with some bigger curds and a silky finish. Add the eggs to the warmed plates along with the bacon, tomatoes and any pan juices. Serve immediately. Cook on high in the microwave for 2 minutes, stirring every 30 seconds. Pour in the double cream, gently stir and then return to the microwave for 20 seconds to heat through. The eggs should be just set with some bigger curds and a silky finish. Add the eggs to the warmed plates along with the bacon, tomatoes and any pan juices. Serve immediately. Recipe tips Try serving smoked salmon instead of bacon alongside the crispy potatoes and creamy scrambled eggs for an alternative breakfast idea. Some spinach comes in bags that can be used in the microwave, check the label and if yours is suitable, open the bag and add a teaspoon of water. Transfer the bag to the microwave and cook on high for 1–2 minutes, or until wilted. If you don't have a microwave, you can wilt the spinach in a large saucepan instead. Add a couple of tablespoons of water and the spinach to the pan and cook over a medium heat, stirring occasionally, until wilted.
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"title": "Smash potato brunch recipe",
"content": "An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_potato_big_07765_16x9.jpg Crispy smashed potatoes make any brunch better – especially when teamed with bacon, bursting tomatoes and creamy scrambled egg. This is a filling but nourishing plate of food. And better still, it’s easy to rustle up. Cooking scrambled egg in the microwave is super speedy and you can achieve silky, luxurious folds of egg very easily in minutes. 750g/1lb 10oz baby new potatoes 4 tbsp vegetable or rapeseed oil 2 garlic cloves, skin on, bashed with the side of a knife 4 thyme sprigs (optional) drizzle vegetable or rapeseed oil 750g/1lb 10oz baby new potatoes 4 tbsp vegetable or rapeseed oil 2 garlic cloves, skin on, bashed with the side of a knife 4 thyme sprigs (optional) drizzle vegetable or rapeseed oil 8 smoked streaky bacon rashers16 cherry tomatoes, halved 320g bag washed and ready-to-cook spinach6 free-range eggs 25g/1oz butter 2 tbsp double cream (optional) sea salt and freshly ground black pepper 8 smoked streaky bacon rashers 16 cherry tomatoes, halved 320g bag washed and ready-to-cook spinach 6 free-range eggs 25g/1oz butter 2 tbsp double cream (optional) sea salt and freshly ground black pepper Method Put the potatoes into a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through.Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw the garlic and thyme, if using, into the pan, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes.Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes. Place the smashed potatoes on four warmed plates. Give the frying pan a quick wipe with some kitchen paper and return to the heat. Add the oil to the pan and lay the bacon in a single layer. Cook for 3 minutes then flip over and continue to cook for 2 minutes.Push the bacon to one side of the pan, add the tomatoes and season well with salt and pepper. Cook for 3–5 minutes, stirring every couple of minutes until bursting and juicy.Meanwhile, open the spinach and place in a microwave-safe bowl with a splash of water. Cook in the microwave on high for 1–2 minutes, or until wilted. Divide between the warmed plates. (See the recipe tips for other ways to cook spinach.) Crack the eggs into a microwave-safe bowl and whisk with a fork to break the eggs up. Add the butter and season with plenty of black pepper and a pinch of salt.Cook on high in the microwave for 2 minutes, stirring every 30 seconds. Pour in the double cream, gently stir and then return to the microwave for 20 seconds to heat through. The eggs should be just set with some bigger curds and a silky finish. Add the eggs to the warmed plates along with the bacon, tomatoes and any pan juices. Serve immediately. Put the potatoes into a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Put the potatoes into a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw the garlic and thyme, if using, into the pan, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes. Heat 2 tablespoons of oil in a large, heavy-based frying pan over a medium–high heat. Place the potatoes in a single layer in the pan and use the tines of a fork to squash each potato until flattened and starting to break up. Throw the garlic and thyme, if using, into the pan, drizzle over a further tablespoon of oil and then cook, undisturbed, for 5 minutes. Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes. Gently flip the potatoes over and drizzle over the remaining oil, letting it run into the gaps between the potatoes. Continue cooking for a further 5 minutes, then give the potatoes a turn in the pan for another 5 minutes to get all of the sides crisped up. Sprinkle with plenty of salt flakes. Place the smashed potatoes on four warmed plates. Give the frying pan a quick wipe with some kitchen paper and return to the heat. Add the oil to the pan and lay the bacon in a single layer. Cook for 3 minutes then flip over and continue to cook for 2 minutes. Place the smashed potatoes on four warmed plates. Give the frying pan a quick wipe with some kitchen paper and return to the heat. Add the oil to the pan and lay the bacon in a single layer. Cook for 3 minutes then flip over and continue to cook for 2 minutes. Push the bacon to one side of the pan, add the tomatoes and season well with salt and pepper. Cook for 3–5 minutes, stirring every couple of minutes until bursting and juicy. Push the bacon to one side of the pan, add the tomatoes and season well with salt and pepper. Cook for 3–5 minutes, stirring every couple of minutes until bursting and juicy. Meanwhile, open the spinach and place in a microwave-safe bowl with a splash of water. Cook in the microwave on high for 1–2 minutes, or until wilted. Divide between the warmed plates. (See the recipe tips for other ways to cook spinach.) Meanwhile, open the spinach and place in a microwave-safe bowl with a splash of water. Cook in the microwave on high for 1–2 minutes, or until wilted. Divide between the warmed plates. (See the recipe tips for other ways to cook spinach.) Crack the eggs into a microwave-safe bowl and whisk with a fork to break the eggs up. Add the butter and season with plenty of black pepper and a pinch of salt. Crack the eggs into a microwave-safe bowl and whisk with a fork to break the eggs up. Add the butter and season with plenty of black pepper and a pinch of salt. Cook on high in the microwave for 2 minutes, stirring every 30 seconds. Pour in the double cream, gently stir and then return to the microwave for 20 seconds to heat through. The eggs should be just set with some bigger curds and a silky finish. Add the eggs to the warmed plates along with the bacon, tomatoes and any pan juices. Serve immediately. Cook on high in the microwave for 2 minutes, stirring every 30 seconds. Pour in the double cream, gently stir and then return to the microwave for 20 seconds to heat through. The eggs should be just set with some bigger curds and a silky finish. Add the eggs to the warmed plates along with the bacon, tomatoes and any pan juices. Serve immediately. Recipe tips Try serving smoked salmon instead of bacon alongside the crispy potatoes and creamy scrambled eggs for an alternative breakfast idea. Some spinach comes in bags that can be used in the microwave, check the label and if yours is suitable, open the bag and add a teaspoon of water. Transfer the bag to the microwave and cook on high for 1–2 minutes, or until wilted. If you don't have a microwave, you can wilt the spinach in a large saucepan instead. Add a couple of tablespoons of water and the spinach to the pan and cook over a medium heat, stirring occasionally, until wilted."
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Savoury breakfast flapjacks recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/savoury_breakfast_77374_16x9.jpg Full of slow-release energy, these chewy and satisfying savoury flapjacks can be rustled up in minutes – perfect for breakfasts on the go. They even freeze well so you can have them ready for emergency breakfasts on hectic mornings. 80g/2¾oz unsalted buttersmall bunch spring onions, sliced 225g/8oz jumbo oats100g/3½oz extra-mature cheddar, grated4 tbsp mixed seeds1 carrot, grated100g/3½oz sun-dried tomatoes, roughly chopped2 tsp wholegrain mustard2 free-range eggs, beaten salt and freshly ground black pepper 80g/2¾oz unsalted butter small bunch spring onions, sliced 225g/8oz jumbo oats 100g/3½oz extra-mature cheddar, grated 4 tbsp mixed seeds 1 carrot, grated 100g/3½oz sun-dried tomatoes, roughly chopped 2 tsp wholegrain mustard 2 free-range eggs, beaten salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in sqaure tin with baking paper so that it slightly overhangs the sides.Melt the butter in a small saucepan and add the spring onions. Remove from the heat.Tip the oats into a large mixing bowl along with the remaining ingredients. Pour over the butter mixture and stir well to combine.Tip the flapjack mixture into the lined tin. Use a spatula to spread it out evenly and press into the corners. Bake for 25–27 minutes, until golden on top and bubbling at the edges.Remove from the oven and use a sharp knife to score the mixture into 8 flapjacks while it's still hot. Allow to cool completely before removing from the tin.Store in an airtight container in the fridge for up to 5 days, or wrap in baking paper and freeze for up to 3 months. Defrost in the fridge overnight before eating. Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in sqaure tin with baking paper so that it slightly overhangs the sides. Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in sqaure tin with baking paper so that it slightly overhangs the sides. Melt the butter in a small saucepan and add the spring onions. Remove from the heat. Melt the butter in a small saucepan and add the spring onions. Remove from the heat. Tip the oats into a large mixing bowl along with the remaining ingredients. Pour over the butter mixture and stir well to combine. Tip the oats into a large mixing bowl along with the remaining ingredients. Pour over the butter mixture and stir well to combine. Tip the flapjack mixture into the lined tin. Use a spatula to spread it out evenly and press into the corners. Tip the flapjack mixture into the lined tin. Use a spatula to spread it out evenly and press into the corners. Bake for 25–27 minutes, until golden on top and bubbling at the edges. Bake for 25–27 minutes, until golden on top and bubbling at the edges. Remove from the oven and use a sharp knife to score the mixture into 8 flapjacks while it's still hot. Allow to cool completely before removing from the tin. Remove from the oven and use a sharp knife to score the mixture into 8 flapjacks while it's still hot. Allow to cool completely before removing from the tin. Store in an airtight container in the fridge for up to 5 days, or wrap in baking paper and freeze for up to 3 months. Defrost in the fridge overnight before eating. Store in an airtight container in the fridge for up to 5 days, or wrap in baking paper and freeze for up to 3 months. Defrost in the fridge overnight before eating. Recipe tips Oats and wholegrain mustard are usually gluten free, but check the lable if you need to avoid gluten. The flapjacks can be eaten straight away, but if you cut them into slices before cooling you will find them quite crumbly. Sun-dried tomatoes can be bought in oil or fully dried. If using the type in oil, make sure you drain off as much oil as possible. Any extra oil will alter the texture of the flapjacks.
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Savoury breakfast flapjacks 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/savoury_breakfast_77374_16x9.jpg Full of slow-release energy, these chewy and satisfying savoury flapjacks can be rustled up in minutes – perfect for breakfasts on the go. They even freeze well so you can have them ready for emergency breakfasts on hectic mornings. 80g/2¾oz unsalted buttersmall bunch spring onions, sliced 225g/8oz jumbo oats100g/3½oz extra-mature cheddar, grated4 tbsp mixed seeds1 carrot, grated100g/3½oz sun-dried tomatoes, roughly chopped2 tsp wholegrain mustard2 free-range eggs, beaten salt and freshly ground black pepper 80g/2¾oz unsalted butter small bunch spring onions, sliced 225g/8oz jumbo oats 100g/3½oz extra-mature cheddar, grated 4 tbsp mixed seeds 1 carrot, grated 100g/3½oz sun-dried tomatoes, roughly chopped 2 tsp wholegrain mustard 2 free-range eggs, beaten salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in sqaure tin with baking paper so that it slightly overhangs the sides.Melt the butter in a small saucepan and add the spring onions. Remove from the heat.Tip the oats into a large mixing bowl along with the remaining ingredients. Pour over the butter mixture and stir well to combine.Tip the flapjack mixture into the lined tin. Use a spatula to spread it out evenly and press into the corners. Bake for 25–27 minutes, until golden on top and bubbling at the edges.Remove from the oven and use a sharp knife to score the mixture into 8 flapjacks while it's still hot. Allow to cool completely before removing from the tin.Store in an airtight container in the fridge for up to 5 days, or wrap in baking paper and freeze for up to 3 months. Defrost in the fridge overnight before eating. Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in sqaure tin with baking paper so that it slightly overhangs the sides. Preheat the oven to 190C/170C Fan/Gas 5. Line a 20cm/8in sqaure tin with baking paper so that it slightly overhangs the sides. Melt the butter in a small saucepan and add the spring onions. Remove from the heat. Melt the butter in a small saucepan and add the spring onions. Remove from the heat. Tip the oats into a large mixing bowl along with the remaining ingredients. Pour over the butter mixture and stir well to combine. Tip the oats into a large mixing bowl along with the remaining ingredients. Pour over the butter mixture and stir well to combine. Tip the flapjack mixture into the lined tin. Use a spatula to spread it out evenly and press into the corners. Tip the flapjack mixture into the lined tin. Use a spatula to spread it out evenly and press into the corners. Bake for 25–27 minutes, until golden on top and bubbling at the edges. Bake for 25–27 minutes, until golden on top and bubbling at the edges. Remove from the oven and use a sharp knife to score the mixture into 8 flapjacks while it's still hot. Allow to cool completely before removing from the tin. Remove from the oven and use a sharp knife to score the mixture into 8 flapjacks while it's still hot. Allow to cool completely before removing from the tin. Store in an airtight container in the fridge for up to 5 days, or wrap in baking paper and freeze for up to 3 months. Defrost in the fridge overnight before eating. Store in an airtight container in the fridge for up to 5 days, or wrap in baking paper and freeze for up to 3 months. Defrost in the fridge overnight before eating. Recipe tips Oats and wholegrain mustard are usually gluten free, but check the lable if you need to avoid gluten. The flapjacks can be eaten straight away, but if you cut them into slices before cooling you will find them quite crumbly. Sun-dried tomatoes can be bought in oil or fully dried. If using the type in oil, make sure you drain off as much oil as possible. Any extra oil will alter the texture of the flapjacks."
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b147ec5477922d7481aaf87de25cc6716d44fb518704fd80d0ab27084d0904b2
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Homemade muesli recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_muesli_74505_16x9.jpg A protein-packed muesli that will kick start your day with a variety of different plants to keep you feeling full. 50g/1¾oz flaked almonds50g/1¾oz desiccated coconut 500g/1oz 2oz jumbo oats 150g/5½oz bran flakes, crushed (optional)75g/2¾oz mixed seeds 50g/1¾oz dried cranberries 100g/3½oz pitted dates, roughly chopped 75g/2¾oz sultanas 50g/1¾oz flaked almonds 50g/1¾oz desiccated coconut 500g/1oz 2oz jumbo oats 150g/5½oz bran flakes, crushed (optional) 75g/2¾oz mixed seeds 50g/1¾oz dried cranberries 100g/3½oz pitted dates, roughly chopped 75g/2¾oz sultanas Method Pour the flaked almonds into a frying pan over a medium heat. Toast, stirring regularly, until the almonds are golden-brown but not burnt, about 3–4 minutes. Pour the almonds into a mixing bowl large enough to hold all of the other ingredients. Tip the desiccated coconut into the same frying pan and toast, stirring regularly, until the coconut is golden and fragrant, about 1 minute. Scrape the coconut into the bowl with the almonds and add the remaining ingredients. Stir well to combine. Transfer the muesli mix to an airtight container, or jar for which you have a lid. Store at room temperature for up to 3 months. Pour the flaked almonds into a frying pan over a medium heat. Toast, stirring regularly, until the almonds are golden-brown but not burnt, about 3–4 minutes. Pour the almonds into a mixing bowl large enough to hold all of the other ingredients. Pour the flaked almonds into a frying pan over a medium heat. Toast, stirring regularly, until the almonds are golden-brown but not burnt, about 3–4 minutes. Pour the almonds into a mixing bowl large enough to hold all of the other ingredients. Tip the desiccated coconut into the same frying pan and toast, stirring regularly, until the coconut is golden and fragrant, about 1 minute. Scrape the coconut into the bowl with the almonds and add the remaining ingredients. Stir well to combine. Tip the desiccated coconut into the same frying pan and toast, stirring regularly, until the coconut is golden and fragrant, about 1 minute. Scrape the coconut into the bowl with the almonds and add the remaining ingredients. Stir well to combine. Transfer the muesli mix to an airtight container, or jar for which you have a lid. Store at room temperature for up to 3 months. Transfer the muesli mix to an airtight container, or jar for which you have a lid. Store at room temperature for up to 3 months. Recipe tips Bran flakes give an extra malty sweetness to this homemade muesli, but you can leave them out if you need this recipe to be gluten-free. Make sure you use gluten-free oats, too.
|
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"url": "https://www.bbc.co.uk/food/recipes/homemade_muesli_74505",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Homemade muesli 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/homemade_muesli_74505_16x9.jpg A protein-packed muesli that will kick start your day with a variety of different plants to keep you feeling full. 50g/1¾oz flaked almonds50g/1¾oz desiccated coconut 500g/1oz 2oz jumbo oats 150g/5½oz bran flakes, crushed (optional)75g/2¾oz mixed seeds 50g/1¾oz dried cranberries 100g/3½oz pitted dates, roughly chopped 75g/2¾oz sultanas 50g/1¾oz flaked almonds 50g/1¾oz desiccated coconut 500g/1oz 2oz jumbo oats 150g/5½oz bran flakes, crushed (optional) 75g/2¾oz mixed seeds 50g/1¾oz dried cranberries 100g/3½oz pitted dates, roughly chopped 75g/2¾oz sultanas Method Pour the flaked almonds into a frying pan over a medium heat. Toast, stirring regularly, until the almonds are golden-brown but not burnt, about 3–4 minutes. Pour the almonds into a mixing bowl large enough to hold all of the other ingredients. Tip the desiccated coconut into the same frying pan and toast, stirring regularly, until the coconut is golden and fragrant, about 1 minute. Scrape the coconut into the bowl with the almonds and add the remaining ingredients. Stir well to combine. Transfer the muesli mix to an airtight container, or jar for which you have a lid. Store at room temperature for up to 3 months. Pour the flaked almonds into a frying pan over a medium heat. Toast, stirring regularly, until the almonds are golden-brown but not burnt, about 3–4 minutes. Pour the almonds into a mixing bowl large enough to hold all of the other ingredients. Pour the flaked almonds into a frying pan over a medium heat. Toast, stirring regularly, until the almonds are golden-brown but not burnt, about 3–4 minutes. Pour the almonds into a mixing bowl large enough to hold all of the other ingredients. Tip the desiccated coconut into the same frying pan and toast, stirring regularly, until the coconut is golden and fragrant, about 1 minute. Scrape the coconut into the bowl with the almonds and add the remaining ingredients. Stir well to combine. Tip the desiccated coconut into the same frying pan and toast, stirring regularly, until the coconut is golden and fragrant, about 1 minute. Scrape the coconut into the bowl with the almonds and add the remaining ingredients. Stir well to combine. Transfer the muesli mix to an airtight container, or jar for which you have a lid. Store at room temperature for up to 3 months. Transfer the muesli mix to an airtight container, or jar for which you have a lid. Store at room temperature for up to 3 months. Recipe tips Bran flakes give an extra malty sweetness to this homemade muesli, but you can leave them out if you need this recipe to be gluten-free. Make sure you use gluten-free oats, too."
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19f6cf8811d7c126f081e9c2492f6ef2ab124745ad1d8dc351b47ae15fa07fb7
|
Spanish-inspired frittata wrap recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spanish-inspired_21079_16x9.jpg Kickstart your morning with this hearty frittata wrap developed with nutritionist to the Red Roses, Aimee Ellen O'Keeffe. Packed with carbs and a source of protein designed to keep you energised and satisfied. Each serving provides 524 kcal, 24g protein, 51g carbohydrate (of which 7.2g sugars), 26.1g fat (of which 5.5g saturates), 6g fibre and 1.84g salt. drizzle olive oil1 onion, finely chopped 2 garlic cloves, crushed300g tin potatoes, drained and sliced 8 free-range eggssalt and freshly ground black pepper, to taste4 tbsp mayonnaise1 tsp smoked paprika4 large plain tortilla wraps 4 roasted red peppers from a jar, sliced 2 handfuls baby spinach leaves drizzle olive oil 1 onion, finely chopped 2 garlic cloves, crushed 300g tin potatoes, drained and sliced 8 free-range eggs salt and freshly ground black pepper, to taste 4 tbsp mayonnaise 1 tsp smoked paprika 4 large plain tortilla wraps 4 roasted red peppers from a jar, sliced 2 handfuls baby spinach leaves Method Preheat the oven to 200C/180C fan/gas 6.Add a drizzle of oil to a frying pan over medium heat and fry the onion for 3–4 minutes until softened, then add the garlic and fry for 1 minute more. Add the sliced tinned potatoes and fry for 5–6 minutes until they begin to crisp up around the edges. Whisk the eggs in a large bowl and season with salt and pepper. Pour the cooked potato and onion mixture into the whisked eggs and mix together to fully coat the potatoes. Pour the egg mixture into a well-oiled baking dish (approx. 15x30cm/6x12in) and bake in the oven for 12–15 minutes until cooked through. Leave the frittata to cool for 15 minutes, then cut into 4 rectangles. Mix the mayonnaise and smoked paprika in a small bowl. To assemble, spread a generous spoon of the paprika mayonnaise onto each of your wraps. Add a slice of the frittata and top with the spinach and red pepper. Fold the wrap in at the sides and roll the wraps up burrito style. Eat straight away or store in the fridge or freezer until ready to eat. Reheat in the oven or air fryer until piping hot. Preheat the oven to 200C/180C fan/gas 6. Preheat the oven to 200C/180C fan/gas 6. Add a drizzle of oil to a frying pan over medium heat and fry the onion for 3–4 minutes until softened, then add the garlic and fry for 1 minute more. Add the sliced tinned potatoes and fry for 5–6 minutes until they begin to crisp up around the edges. Add a drizzle of oil to a frying pan over medium heat and fry the onion for 3–4 minutes until softened, then add the garlic and fry for 1 minute more. Add the sliced tinned potatoes and fry for 5–6 minutes until they begin to crisp up around the edges. Whisk the eggs in a large bowl and season with salt and pepper. Pour the cooked potato and onion mixture into the whisked eggs and mix together to fully coat the potatoes. Whisk the eggs in a large bowl and season with salt and pepper. Pour the cooked potato and onion mixture into the whisked eggs and mix together to fully coat the potatoes. Pour the egg mixture into a well-oiled baking dish (approx. 15x30cm/6x12in) and bake in the oven for 12–15 minutes until cooked through. Pour the egg mixture into a well-oiled baking dish (approx. 15x30cm/6x12in) and bake in the oven for 12–15 minutes until cooked through. Leave the frittata to cool for 15 minutes, then cut into 4 rectangles. Leave the frittata to cool for 15 minutes, then cut into 4 rectangles. Mix the mayonnaise and smoked paprika in a small bowl. Mix the mayonnaise and smoked paprika in a small bowl. To assemble, spread a generous spoon of the paprika mayonnaise onto each of your wraps. To assemble, spread a generous spoon of the paprika mayonnaise onto each of your wraps. Add a slice of the frittata and top with the spinach and red pepper. Add a slice of the frittata and top with the spinach and red pepper. Fold the wrap in at the sides and roll the wraps up burrito style. Eat straight away or store in the fridge or freezer until ready to eat. Reheat in the oven or air fryer until piping hot. Fold the wrap in at the sides and roll the wraps up burrito style. Eat straight away or store in the fridge or freezer until ready to eat. Reheat in the oven or air fryer until piping hot.
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"url": "https://www.bbc.co.uk/food/recipes/spanish-inspired_21079",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spanish-inspired frittata wrap 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/spanish-inspired_21079_16x9.jpg Kickstart your morning with this hearty frittata wrap developed with nutritionist to the Red Roses, Aimee Ellen O'Keeffe. Packed with carbs and a source of protein designed to keep you energised and satisfied. Each serving provides 524 kcal, 24g protein, 51g carbohydrate (of which 7.2g sugars), 26.1g fat (of which 5.5g saturates), 6g fibre and 1.84g salt. drizzle olive oil1 onion, finely chopped 2 garlic cloves, crushed300g tin potatoes, drained and sliced 8 free-range eggssalt and freshly ground black pepper, to taste4 tbsp mayonnaise1 tsp smoked paprika4 large plain tortilla wraps 4 roasted red peppers from a jar, sliced 2 handfuls baby spinach leaves drizzle olive oil 1 onion, finely chopped 2 garlic cloves, crushed 300g tin potatoes, drained and sliced 8 free-range eggs salt and freshly ground black pepper, to taste 4 tbsp mayonnaise 1 tsp smoked paprika 4 large plain tortilla wraps 4 roasted red peppers from a jar, sliced 2 handfuls baby spinach leaves Method Preheat the oven to 200C/180C fan/gas 6.Add a drizzle of oil to a frying pan over medium heat and fry the onion for 3–4 minutes until softened, then add the garlic and fry for 1 minute more. Add the sliced tinned potatoes and fry for 5–6 minutes until they begin to crisp up around the edges. Whisk the eggs in a large bowl and season with salt and pepper. Pour the cooked potato and onion mixture into the whisked eggs and mix together to fully coat the potatoes. Pour the egg mixture into a well-oiled baking dish (approx. 15x30cm/6x12in) and bake in the oven for 12–15 minutes until cooked through. Leave the frittata to cool for 15 minutes, then cut into 4 rectangles. Mix the mayonnaise and smoked paprika in a small bowl. To assemble, spread a generous spoon of the paprika mayonnaise onto each of your wraps. Add a slice of the frittata and top with the spinach and red pepper. Fold the wrap in at the sides and roll the wraps up burrito style. Eat straight away or store in the fridge or freezer until ready to eat. Reheat in the oven or air fryer until piping hot. Preheat the oven to 200C/180C fan/gas 6. Preheat the oven to 200C/180C fan/gas 6. Add a drizzle of oil to a frying pan over medium heat and fry the onion for 3–4 minutes until softened, then add the garlic and fry for 1 minute more. Add the sliced tinned potatoes and fry for 5–6 minutes until they begin to crisp up around the edges. Add a drizzle of oil to a frying pan over medium heat and fry the onion for 3–4 minutes until softened, then add the garlic and fry for 1 minute more. Add the sliced tinned potatoes and fry for 5–6 minutes until they begin to crisp up around the edges. Whisk the eggs in a large bowl and season with salt and pepper. Pour the cooked potato and onion mixture into the whisked eggs and mix together to fully coat the potatoes. Whisk the eggs in a large bowl and season with salt and pepper. Pour the cooked potato and onion mixture into the whisked eggs and mix together to fully coat the potatoes. Pour the egg mixture into a well-oiled baking dish (approx. 15x30cm/6x12in) and bake in the oven for 12–15 minutes until cooked through. Pour the egg mixture into a well-oiled baking dish (approx. 15x30cm/6x12in) and bake in the oven for 12–15 minutes until cooked through. Leave the frittata to cool for 15 minutes, then cut into 4 rectangles. Leave the frittata to cool for 15 minutes, then cut into 4 rectangles. Mix the mayonnaise and smoked paprika in a small bowl. Mix the mayonnaise and smoked paprika in a small bowl. To assemble, spread a generous spoon of the paprika mayonnaise onto each of your wraps. To assemble, spread a generous spoon of the paprika mayonnaise onto each of your wraps. Add a slice of the frittata and top with the spinach and red pepper. Add a slice of the frittata and top with the spinach and red pepper. Fold the wrap in at the sides and roll the wraps up burrito style. Eat straight away or store in the fridge or freezer until ready to eat. Reheat in the oven or air fryer until piping hot. Fold the wrap in at the sides and roll the wraps up burrito style. Eat straight away or store in the fridge or freezer until ready to eat. Reheat in the oven or air fryer until piping hot."
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ebd21ea6b22676528571c17cae7a1af543c24d96ec078af7791a9ae2be5b2e28
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Banana muffins recipe
Choose overripe bananas for baking as they are naturally sweeter and will mash more easily. The best way to mash a banana is to use a fork. It doesn’t matter if it isn’t completely smooth. You can either melt the butter in a small saucepan over a low heat or in the microwave, loosely covered, for a few seconds. Instead of using both cinnamon and nutmeg, try a teaspoon of ground mixed spice. You can swap walnuts for pecan nuts or leave out nuts altogether if you prefer. Instead, you could sprinkle each muffin with a pinch of mixed seeds or top with a few porridge oat flakes. For extra special muffins, top each one with a couple of dried banana chips, pressing lightly into the batter. Try adding a small handful of dried fruit, such as sultanas or raisins to your batter. A few blueberries would also add a juicy burst. For a more indulgent treat, try a small handful of chocolate drops. You will need a 12-hole muffin tin for this recipe and 10 paper muffin cases. If you aren’t using paper cases, make sure you grease the tin really well. You can also sift a little flour into each hole, once greased, to help prevent the muffins sticking. How to freeze If you bake more than you need, keep the leftover muffins in a lidded container and eat within 2 days. Alternatively, you can freeze the muffins in a large, sealed freezer bag for up to two weeks. If you are keeping them in the freezer for any longer, wrap each one in foil before placing in the bag and they will last an extra 2–4 weeks without deteriorating. Best served warm, thaw at room temperature for a couple of hours and heat gently in a low oven for a few minutes before serving. You can also warm thawed muffins in a microwave oven for 20–30 seconds, but make sure you serve quickly as they will toughen on cooling. How to make ahead Muffins always taste better when they are freshly made. You can prepare this recipe up to 12 hours ahead – perfect if you are doing a school run in the afternoon, or want to get prepped for breakfast the night before. You’ll need to sift all the dry ingredients and stir in the sugar, then cover the bowl and put aside. Beat the wet ingredients, such as eggs and bananas, together, cover and put into the fridge. Get the muffin tin lined or greased. When you are ready to cook, preheat the oven and mix both sets of ingredients together, fill the cases and bake as above.
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"title": "Banana muffins recipe",
"content": "Choose overripe bananas for baking as they are naturally sweeter and will mash more easily. The best way to mash a banana is to use a fork. It doesn’t matter if it isn’t completely smooth. You can either melt the butter in a small saucepan over a low heat or in the microwave, loosely covered, for a few seconds. Instead of using both cinnamon and nutmeg, try a teaspoon of ground mixed spice. You can swap walnuts for pecan nuts or leave out nuts altogether if you prefer. Instead, you could sprinkle each muffin with a pinch of mixed seeds or top with a few porridge oat flakes. For extra special muffins, top each one with a couple of dried banana chips, pressing lightly into the batter. Try adding a small handful of dried fruit, such as sultanas or raisins to your batter. A few blueberries would also add a juicy burst. For a more indulgent treat, try a small handful of chocolate drops. You will need a 12-hole muffin tin for this recipe and 10 paper muffin cases. If you aren’t using paper cases, make sure you grease the tin really well. You can also sift a little flour into each hole, once greased, to help prevent the muffins sticking. How to freeze If you bake more than you need, keep the leftover muffins in a lidded container and eat within 2 days. Alternatively, you can freeze the muffins in a large, sealed freezer bag for up to two weeks. If you are keeping them in the freezer for any longer, wrap each one in foil before placing in the bag and they will last an extra 2–4 weeks without deteriorating. Best served warm, thaw at room temperature for a couple of hours and heat gently in a low oven for a few minutes before serving. You can also warm thawed muffins in a microwave oven for 20–30 seconds, but make sure you serve quickly as they will toughen on cooling. How to make ahead Muffins always taste better when they are freshly made. You can prepare this recipe up to 12 hours ahead – perfect if you are doing a school run in the afternoon, or want to get prepped for breakfast the night before. You’ll need to sift all the dry ingredients and stir in the sugar, then cover the bowl and put aside. Beat the wet ingredients, such as eggs and bananas, together, cover and put into the fridge. Get the muffin tin lined or greased. When you are ready to cook, preheat the oven and mix both sets of ingredients together, fill the cases and bake as above."
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29ee6a9395913195970bcd5d22569295be7c5b881934d6968b8877f7b6e4a0c4
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No-bake fruity oat bars recipe
An average of 4.8 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/no-bake_fruity_oat_bars_35421_16x9.jpg Easy and delicious fruit and oat bars that the kids can make themselves. The bars can easily be made gluten-free or vegan, if required. Each serving provides 195 kcal, 6g protein, 22g carbohydrates (of which 10.5g sugars), 8.5g fat (of which 2g saturates), 3g fibre and trace salt. 150g/5½oz peanut butter150g/5½oz honey or agave syrup2 tsp vanilla extract200g/7oz porridge oats, gluten-free if required50g/1¾oz brown puffed rice or puffed oats, gluten-free if required75g/2½oz pumpkin seeds125g/4½oz dates, roughly chopped 150g/5½oz peanut butter 150g/5½oz honey or agave syrup 2 tsp vanilla extract 200g/7oz porridge oats, gluten-free if required 50g/1¾oz brown puffed rice or puffed oats, gluten-free if required 75g/2½oz pumpkin seeds 125g/4½oz dates, roughly chopped Method Grease and line a 30 x 23cm deep tin with baking paper.Put the peanut butter, honey and vanilla extract in a large microwaveable bowl and microwave for 45 seconds. Stir well and heat for another 10 seconds, until melted and smooth. Stir in the remaining ingredients until everything is fully coated.Tip into the prepared tin and press down evenly with wet hands. Refrigerate for at least 2 hours or until solid.Slice into 24 bars. Transfer to a sealed container and keep in the fridge for up to 1 week. Grease and line a 30 x 23cm deep tin with baking paper. Grease and line a 30 x 23cm deep tin with baking paper. Put the peanut butter, honey and vanilla extract in a large microwaveable bowl and microwave for 45 seconds. Stir well and heat for another 10 seconds, until melted and smooth. Stir in the remaining ingredients until everything is fully coated. Put the peanut butter, honey and vanilla extract in a large microwaveable bowl and microwave for 45 seconds. Stir well and heat for another 10 seconds, until melted and smooth. Stir in the remaining ingredients until everything is fully coated. Tip into the prepared tin and press down evenly with wet hands. Refrigerate for at least 2 hours or until solid. Tip into the prepared tin and press down evenly with wet hands. Refrigerate for at least 2 hours or until solid. Slice into 24 bars. Transfer to a sealed container and keep in the fridge for up to 1 week. Slice into 24 bars. Transfer to a sealed container and keep in the fridge for up to 1 week.
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"url": "https://www.bbc.co.uk/food/recipes/no-bake_fruity_oat_bars_35421",
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"title": "No-bake fruity oat bars recipe",
"content": "An average of 4.8 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/no-bake_fruity_oat_bars_35421_16x9.jpg Easy and delicious fruit and oat bars that the kids can make themselves. The bars can easily be made gluten-free or vegan, if required. Each serving provides 195 kcal, 6g protein, 22g carbohydrates (of which 10.5g sugars), 8.5g fat (of which 2g saturates), 3g fibre and trace salt. 150g/5½oz peanut butter150g/5½oz honey or agave syrup2 tsp vanilla extract200g/7oz porridge oats, gluten-free if required50g/1¾oz brown puffed rice or puffed oats, gluten-free if required75g/2½oz pumpkin seeds125g/4½oz dates, roughly chopped 150g/5½oz peanut butter 150g/5½oz honey or agave syrup 2 tsp vanilla extract 200g/7oz porridge oats, gluten-free if required 50g/1¾oz brown puffed rice or puffed oats, gluten-free if required 75g/2½oz pumpkin seeds 125g/4½oz dates, roughly chopped Method Grease and line a 30 x 23cm deep tin with baking paper.Put the peanut butter, honey and vanilla extract in a large microwaveable bowl and microwave for 45 seconds. Stir well and heat for another 10 seconds, until melted and smooth. Stir in the remaining ingredients until everything is fully coated.Tip into the prepared tin and press down evenly with wet hands. Refrigerate for at least 2 hours or until solid.Slice into 24 bars. Transfer to a sealed container and keep in the fridge for up to 1 week. Grease and line a 30 x 23cm deep tin with baking paper. Grease and line a 30 x 23cm deep tin with baking paper. Put the peanut butter, honey and vanilla extract in a large microwaveable bowl and microwave for 45 seconds. Stir well and heat for another 10 seconds, until melted and smooth. Stir in the remaining ingredients until everything is fully coated. Put the peanut butter, honey and vanilla extract in a large microwaveable bowl and microwave for 45 seconds. Stir well and heat for another 10 seconds, until melted and smooth. Stir in the remaining ingredients until everything is fully coated. Tip into the prepared tin and press down evenly with wet hands. Refrigerate for at least 2 hours or until solid. Tip into the prepared tin and press down evenly with wet hands. Refrigerate for at least 2 hours or until solid. Slice into 24 bars. Transfer to a sealed container and keep in the fridge for up to 1 week. Slice into 24 bars. Transfer to a sealed container and keep in the fridge for up to 1 week."
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6d0ea1cb4c31632ff130240c8a9b842f48ceed8c10f43549d6e928aa5cd8a627
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Italian-style baked eggs recipe
Italian-style baked eggs with tuna, olives and capers An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_baked_eggs_with_35818_16x9.jpg Take your baked eggs to another level with tuna, olives and capers. Serve with multigrain bread for a filling dinner. Each serving provides 286 kcal, 23.5g protein, 12.6g carbohydrate (of which 11.7g sugars), 14.8g fat (of which 4.1g saturates), 3.9g fibre and 1.58g salt. 1 tbsp olive oil1 red onion, sliced 2 large garlic cloves, crushed 10g fresh basil, leaves picked and stalks finely chopped5g fresh oregano, leaves picked and finely chopped 10g capers, roughly chopped 1 tbsp tomato purée1 tbsp balsamic vinegar 1 red pepper, diced 2 x 400g tins cherry tomatoes1 tsp honey (optional) 100g/3½oz black olives 160g tin tuna4 large free-range eggs 1 tbsp olive oil 1 red onion, sliced 2 large garlic cloves, crushed 10g fresh basil, leaves picked and stalks finely chopped 5g fresh oregano, leaves picked and finely chopped 10g capers, roughly chopped 1 tbsp tomato purée 1 tbsp balsamic vinegar 1 red pepper, diced 2 x 400g tins cherry tomatoes 1 tsp honey (optional) 100g/3½oz black olives 160g tin tuna 4 large free-range eggs 80g/3oz ricotta 1 tbsp milk (dairy or plant-based)1 tsp lemon zest ½ tsp garlic granules sea salt and freshly ground black pepper 80g/3oz ricotta 1 tbsp milk (dairy or plant-based) 1 tsp lemon zest ½ tsp garlic granules sea salt and freshly ground black pepper Method Heat the oil in an ovenproof pan over a medium heat. Add the onion, garlic and a pinch of salt, then fry for 4–5 minutes until the onions begin to soften. Add the chopped basil stalks, oregano and capers. Stir to combine. Add the tomato purée and balsamic vinegar, then cook for 1 minute. Add the red pepper, tinned tomatoes, honey (if using) and half a can of water. Bring to the boil, turn down the heat and allow to simmer for 5–6 minutes. When the sauce has reduced, remove from the heat and stir through the olives. Break the tuna into large chunks and gently fold through the sauce. Preheat the oven to 190C/170C Fan/Gas 5. Make 4 small wells in the sauce before cracking an egg into each hole. Cover the pan with the lid and bake in the oven for 6–8 minutes, until the whites of the eggs have set and the yolk is still runny. Meanwhile, make the garlic ricotta. Whisk together the ricotta and milk before adding the lemon zest, garlic granules and a pinch of salt and pepper. Stir well to combine. Remove the pan from the oven just as the eggs have set. Serve the ricotta in a small bowl on the side or dot the ricotta over the dish before sprinkling with roughly chopped basil leaves and a generous crack of black pepper. Heat the oil in an ovenproof pan over a medium heat. Add the onion, garlic and a pinch of salt, then fry for 4–5 minutes until the onions begin to soften. Add the chopped basil stalks, oregano and capers. Stir to combine. Heat the oil in an ovenproof pan over a medium heat. Add the onion, garlic and a pinch of salt, then fry for 4–5 minutes until the onions begin to soften. Add the chopped basil stalks, oregano and capers. Stir to combine. Add the tomato purée and balsamic vinegar, then cook for 1 minute. Add the red pepper, tinned tomatoes, honey (if using) and half a can of water. Bring to the boil, turn down the heat and allow to simmer for 5–6 minutes. Add the tomato purée and balsamic vinegar, then cook for 1 minute. Add the red pepper, tinned tomatoes, honey (if using) and half a can of water. Bring to the boil, turn down the heat and allow to simmer for 5–6 minutes. When the sauce has reduced, remove from the heat and stir through the olives. Break the tuna into large chunks and gently fold through the sauce. When the sauce has reduced, remove from the heat and stir through the olives. Break the tuna into large chunks and gently fold through the sauce. Preheat the oven to 190C/170C Fan/Gas 5. Make 4 small wells in the sauce before cracking an egg into each hole. Cover the pan with the lid and bake in the oven for 6–8 minutes, until the whites of the eggs have set and the yolk is still runny. Preheat the oven to 190C/170C Fan/Gas 5. Make 4 small wells in the sauce before cracking an egg into each hole. Cover the pan with the lid and bake in the oven for 6–8 minutes, until the whites of the eggs have set and the yolk is still runny. Meanwhile, make the garlic ricotta. Whisk together the ricotta and milk before adding the lemon zest, garlic granules and a pinch of salt and pepper. Stir well to combine. Meanwhile, make the garlic ricotta. Whisk together the ricotta and milk before adding the lemon zest, garlic granules and a pinch of salt and pepper. Stir well to combine. Remove the pan from the oven just as the eggs have set. Remove the pan from the oven just as the eggs have set. Serve the ricotta in a small bowl on the side or dot the ricotta over the dish before sprinkling with roughly chopped basil leaves and a generous crack of black pepper. Serve the ricotta in a small bowl on the side or dot the ricotta over the dish before sprinkling with roughly chopped basil leaves and a generous crack of black pepper.
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"content": "Italian-style baked eggs with tuna, olives and capers An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italian_baked_eggs_with_35818_16x9.jpg Take your baked eggs to another level with tuna, olives and capers. Serve with multigrain bread for a filling dinner. Each serving provides 286 kcal, 23.5g protein, 12.6g carbohydrate (of which 11.7g sugars), 14.8g fat (of which 4.1g saturates), 3.9g fibre and 1.58g salt. 1 tbsp olive oil1 red onion, sliced 2 large garlic cloves, crushed 10g fresh basil, leaves picked and stalks finely chopped5g fresh oregano, leaves picked and finely chopped 10g capers, roughly chopped 1 tbsp tomato purée1 tbsp balsamic vinegar 1 red pepper, diced 2 x 400g tins cherry tomatoes1 tsp honey (optional) 100g/3½oz black olives 160g tin tuna4 large free-range eggs 1 tbsp olive oil 1 red onion, sliced 2 large garlic cloves, crushed 10g fresh basil, leaves picked and stalks finely chopped 5g fresh oregano, leaves picked and finely chopped 10g capers, roughly chopped 1 tbsp tomato purée 1 tbsp balsamic vinegar 1 red pepper, diced 2 x 400g tins cherry tomatoes 1 tsp honey (optional) 100g/3½oz black olives 160g tin tuna 4 large free-range eggs 80g/3oz ricotta 1 tbsp milk (dairy or plant-based)1 tsp lemon zest ½ tsp garlic granules sea salt and freshly ground black pepper 80g/3oz ricotta 1 tbsp milk (dairy or plant-based) 1 tsp lemon zest ½ tsp garlic granules sea salt and freshly ground black pepper Method Heat the oil in an ovenproof pan over a medium heat. Add the onion, garlic and a pinch of salt, then fry for 4–5 minutes until the onions begin to soften. Add the chopped basil stalks, oregano and capers. Stir to combine. Add the tomato purée and balsamic vinegar, then cook for 1 minute. Add the red pepper, tinned tomatoes, honey (if using) and half a can of water. Bring to the boil, turn down the heat and allow to simmer for 5–6 minutes. When the sauce has reduced, remove from the heat and stir through the olives. Break the tuna into large chunks and gently fold through the sauce. Preheat the oven to 190C/170C Fan/Gas 5. Make 4 small wells in the sauce before cracking an egg into each hole. Cover the pan with the lid and bake in the oven for 6–8 minutes, until the whites of the eggs have set and the yolk is still runny. Meanwhile, make the garlic ricotta. Whisk together the ricotta and milk before adding the lemon zest, garlic granules and a pinch of salt and pepper. Stir well to combine. Remove the pan from the oven just as the eggs have set. Serve the ricotta in a small bowl on the side or dot the ricotta over the dish before sprinkling with roughly chopped basil leaves and a generous crack of black pepper. Heat the oil in an ovenproof pan over a medium heat. Add the onion, garlic and a pinch of salt, then fry for 4–5 minutes until the onions begin to soften. Add the chopped basil stalks, oregano and capers. Stir to combine. Heat the oil in an ovenproof pan over a medium heat. Add the onion, garlic and a pinch of salt, then fry for 4–5 minutes until the onions begin to soften. Add the chopped basil stalks, oregano and capers. Stir to combine. Add the tomato purée and balsamic vinegar, then cook for 1 minute. Add the red pepper, tinned tomatoes, honey (if using) and half a can of water. Bring to the boil, turn down the heat and allow to simmer for 5–6 minutes. Add the tomato purée and balsamic vinegar, then cook for 1 minute. Add the red pepper, tinned tomatoes, honey (if using) and half a can of water. Bring to the boil, turn down the heat and allow to simmer for 5–6 minutes. When the sauce has reduced, remove from the heat and stir through the olives. Break the tuna into large chunks and gently fold through the sauce. When the sauce has reduced, remove from the heat and stir through the olives. Break the tuna into large chunks and gently fold through the sauce. Preheat the oven to 190C/170C Fan/Gas 5. Make 4 small wells in the sauce before cracking an egg into each hole. Cover the pan with the lid and bake in the oven for 6–8 minutes, until the whites of the eggs have set and the yolk is still runny. Preheat the oven to 190C/170C Fan/Gas 5. Make 4 small wells in the sauce before cracking an egg into each hole. Cover the pan with the lid and bake in the oven for 6–8 minutes, until the whites of the eggs have set and the yolk is still runny. Meanwhile, make the garlic ricotta. Whisk together the ricotta and milk before adding the lemon zest, garlic granules and a pinch of salt and pepper. Stir well to combine. Meanwhile, make the garlic ricotta. Whisk together the ricotta and milk before adding the lemon zest, garlic granules and a pinch of salt and pepper. Stir well to combine. Remove the pan from the oven just as the eggs have set. Remove the pan from the oven just as the eggs have set. Serve the ricotta in a small bowl on the side or dot the ricotta over the dish before sprinkling with roughly chopped basil leaves and a generous crack of black pepper. Serve the ricotta in a small bowl on the side or dot the ricotta over the dish before sprinkling with roughly chopped basil leaves and a generous crack of black pepper."
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Herby potato cakes with bacon and eggs recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herby_potato_cakes_with_11603_16x9.jpg This store cupboard saviour uses canned potatoes to make quick potato cakes. Fry them with bacon and eggs for a brilliant, budget-friendly brunch. 300g tin small peeled potatoes, drained and coarsely grated½ small onion, coarsely grated15g/½oz flatleaf parsley, very finely chopped, plus extra to serve3 tbsp plain flour2 large free-range eggs, plus 1 yolk2 tbsp sunflower oil4 rashers smoked streaky baconsalt and freshly ground black pepper 300g tin small peeled potatoes, drained and coarsely grated ½ small onion, coarsely grated 15g/½oz flatleaf parsley, very finely chopped, plus extra to serve 3 tbsp plain flour 2 large free-range eggs, plus 1 yolk 2 tbsp sunflower oil 4 rashers smoked streaky bacon salt and freshly ground black pepper Method Hold the grated potato in cupped hands and squeeze out as much liquid as possible over the sink. Transfer to a bowl. Do the same with the onion and add to the bowl. You need the ingredients to be as dry as possible to give the potato cakes a good texture. Add the parsley, flour and egg yolk to the bowl with plenty of salt and pepper. Stir thoroughly, then roll into two balls and flatten into patties.Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the potato cakes over a medium heat for 3–4 minutes on each side, or until pale golden-brown and hot throughout.After about 1 minute of cooking the potato cakes, add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Turn the potato cakes when you turn the bacon, so they absorb some of the bacon fat on each side.Push the potato cakes and bacon to one side of the pan. Add the remaining oil, and, when hot, crack the eggs into the pan. Cook for 2–3 minutes, or until just set.Divide the potato cakes, bacon and eggs between two plates, season and garnish with extra parsley to serve. Hold the grated potato in cupped hands and squeeze out as much liquid as possible over the sink. Transfer to a bowl. Hold the grated potato in cupped hands and squeeze out as much liquid as possible over the sink. Transfer to a bowl. Do the same with the onion and add to the bowl. You need the ingredients to be as dry as possible to give the potato cakes a good texture. Add the parsley, flour and egg yolk to the bowl with plenty of salt and pepper. Stir thoroughly, then roll into two balls and flatten into patties. Do the same with the onion and add to the bowl. You need the ingredients to be as dry as possible to give the potato cakes a good texture. Add the parsley, flour and egg yolk to the bowl with plenty of salt and pepper. Stir thoroughly, then roll into two balls and flatten into patties. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the potato cakes over a medium heat for 3–4 minutes on each side, or until pale golden-brown and hot throughout. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the potato cakes over a medium heat for 3–4 minutes on each side, or until pale golden-brown and hot throughout. After about 1 minute of cooking the potato cakes, add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Turn the potato cakes when you turn the bacon, so they absorb some of the bacon fat on each side. After about 1 minute of cooking the potato cakes, add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Turn the potato cakes when you turn the bacon, so they absorb some of the bacon fat on each side. Push the potato cakes and bacon to one side of the pan. Add the remaining oil, and, when hot, crack the eggs into the pan. Cook for 2–3 minutes, or until just set. Push the potato cakes and bacon to one side of the pan. Add the remaining oil, and, when hot, crack the eggs into the pan. Cook for 2–3 minutes, or until just set. Divide the potato cakes, bacon and eggs between two plates, season and garnish with extra parsley to serve. Divide the potato cakes, bacon and eggs between two plates, season and garnish with extra parsley to serve.
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"title": "Herby potato cakes with bacon and eggs recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herby_potato_cakes_with_11603_16x9.jpg This store cupboard saviour uses canned potatoes to make quick potato cakes. Fry them with bacon and eggs for a brilliant, budget-friendly brunch. 300g tin small peeled potatoes, drained and coarsely grated½ small onion, coarsely grated15g/½oz flatleaf parsley, very finely chopped, plus extra to serve3 tbsp plain flour2 large free-range eggs, plus 1 yolk2 tbsp sunflower oil4 rashers smoked streaky baconsalt and freshly ground black pepper 300g tin small peeled potatoes, drained and coarsely grated ½ small onion, coarsely grated 15g/½oz flatleaf parsley, very finely chopped, plus extra to serve 3 tbsp plain flour 2 large free-range eggs, plus 1 yolk 2 tbsp sunflower oil 4 rashers smoked streaky bacon salt and freshly ground black pepper Method Hold the grated potato in cupped hands and squeeze out as much liquid as possible over the sink. Transfer to a bowl. Do the same with the onion and add to the bowl. You need the ingredients to be as dry as possible to give the potato cakes a good texture. Add the parsley, flour and egg yolk to the bowl with plenty of salt and pepper. Stir thoroughly, then roll into two balls and flatten into patties.Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the potato cakes over a medium heat for 3–4 minutes on each side, or until pale golden-brown and hot throughout.After about 1 minute of cooking the potato cakes, add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Turn the potato cakes when you turn the bacon, so they absorb some of the bacon fat on each side.Push the potato cakes and bacon to one side of the pan. Add the remaining oil, and, when hot, crack the eggs into the pan. Cook for 2–3 minutes, or until just set.Divide the potato cakes, bacon and eggs between two plates, season and garnish with extra parsley to serve. Hold the grated potato in cupped hands and squeeze out as much liquid as possible over the sink. Transfer to a bowl. Hold the grated potato in cupped hands and squeeze out as much liquid as possible over the sink. Transfer to a bowl. Do the same with the onion and add to the bowl. You need the ingredients to be as dry as possible to give the potato cakes a good texture. Add the parsley, flour and egg yolk to the bowl with plenty of salt and pepper. Stir thoroughly, then roll into two balls and flatten into patties. Do the same with the onion and add to the bowl. You need the ingredients to be as dry as possible to give the potato cakes a good texture. Add the parsley, flour and egg yolk to the bowl with plenty of salt and pepper. Stir thoroughly, then roll into two balls and flatten into patties. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the potato cakes over a medium heat for 3–4 minutes on each side, or until pale golden-brown and hot throughout. Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the potato cakes over a medium heat for 3–4 minutes on each side, or until pale golden-brown and hot throughout. After about 1 minute of cooking the potato cakes, add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Turn the potato cakes when you turn the bacon, so they absorb some of the bacon fat on each side. After about 1 minute of cooking the potato cakes, add the bacon to the pan. Fry for 2–3 minutes on each side, or until the fat is golden. Turn the potato cakes when you turn the bacon, so they absorb some of the bacon fat on each side. Push the potato cakes and bacon to one side of the pan. Add the remaining oil, and, when hot, crack the eggs into the pan. Cook for 2–3 minutes, or until just set. Push the potato cakes and bacon to one side of the pan. Add the remaining oil, and, when hot, crack the eggs into the pan. Cook for 2–3 minutes, or until just set. Divide the potato cakes, bacon and eggs between two plates, season and garnish with extra parsley to serve. Divide the potato cakes, bacon and eggs between two plates, season and garnish with extra parsley to serve."
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Crisp bacon rosti with fried eggs recipe
An average of 4.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/crisp_bacon_rosti_with_84695_16x9.jpg Crispy fried potato with bacon and eggs makes a delicious, filling brunch. Feel free to break out the bottle of ketchup or hot sauce. Each serving provides 551 kcal, 22g protein, 47g carbohydrate (of which 4.1g sugars), 29g fat (of which 5.6g saturates), 5.7g fibre and 1.7g salt. sunflower oil, for frying2 rashers smoked back bacon, cut into small pieces1 small onion, thinly sliced500g/1lb 2oz floury potatoes, coarsely grated 2 free-range eggssalt and freshly ground black pepper sunflower oil, for frying 2 rashers smoked back bacon, cut into small pieces 1 small onion, thinly sliced 500g/1lb 2oz floury potatoes, coarsely grated 2 free-range eggs salt and freshly ground black pepper Method Heat 1 tablespoon oil in a 20cm/8in lidded frying pan, add the bacon and fry over a high heat until crisp. Remove the bacon and set aside. Add the onion to the pan and fry for 1 minute. Cover, lower the heat and cook for 15 minutes, until soft and tender.Put the potatoes inside a clean tea towel and wring out as much water as possible by squeezing the towel – this prevents the rosti from being soggy. Put the potato in a bowl, add the onion and bacon. Season with salt and pepper and mix well.Return the pan to the heat and add 1 tablespoon oil. When the oil is hot add the potato mixture. Using the back of a spoon press the mixture into the pan so there is an even layer covering the whole pan. Cook over a low heat for 5–10 minutes, then carefully turn over. The easiest way is to turn it upside down onto a plate and then slide it back into the pan (you may need to add a little more oil into the pan first). Cook the other side for 5–10 minutes, until golden and crisp.Heat oil in a frying pan and fry the eggs until cooked to your liking. Cut the rosti into wedges and divide between plates, top with the eggs and serve. Heat 1 tablespoon oil in a 20cm/8in lidded frying pan, add the bacon and fry over a high heat until crisp. Remove the bacon and set aside. Add the onion to the pan and fry for 1 minute. Cover, lower the heat and cook for 15 minutes, until soft and tender. Heat 1 tablespoon oil in a 20cm/8in lidded frying pan, add the bacon and fry over a high heat until crisp. Remove the bacon and set aside. Add the onion to the pan and fry for 1 minute. Cover, lower the heat and cook for 15 minutes, until soft and tender. Put the potatoes inside a clean tea towel and wring out as much water as possible by squeezing the towel – this prevents the rosti from being soggy. Put the potato in a bowl, add the onion and bacon. Season with salt and pepper and mix well. Put the potatoes inside a clean tea towel and wring out as much water as possible by squeezing the towel – this prevents the rosti from being soggy. Put the potato in a bowl, add the onion and bacon. Season with salt and pepper and mix well. Return the pan to the heat and add 1 tablespoon oil. When the oil is hot add the potato mixture. Using the back of a spoon press the mixture into the pan so there is an even layer covering the whole pan. Return the pan to the heat and add 1 tablespoon oil. When the oil is hot add the potato mixture. Using the back of a spoon press the mixture into the pan so there is an even layer covering the whole pan. Cook over a low heat for 5–10 minutes, then carefully turn over. The easiest way is to turn it upside down onto a plate and then slide it back into the pan (you may need to add a little more oil into the pan first). Cook the other side for 5–10 minutes, until golden and crisp. Cook over a low heat for 5–10 minutes, then carefully turn over. The easiest way is to turn it upside down onto a plate and then slide it back into the pan (you may need to add a little more oil into the pan first). Cook the other side for 5–10 minutes, until golden and crisp. Heat oil in a frying pan and fry the eggs until cooked to your liking. Heat oil in a frying pan and fry the eggs until cooked to your liking. Cut the rosti into wedges and divide between plates, top with the eggs and serve. Cut the rosti into wedges and divide between plates, top with the eggs and serve. Recipe tips It is important to use a small frying pan as large pans make it hard to get the rosti crispy.
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"title": "Crisp bacon rosti with fried eggs recipe",
"content": "An average of 4.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/crisp_bacon_rosti_with_84695_16x9.jpg Crispy fried potato with bacon and eggs makes a delicious, filling brunch. Feel free to break out the bottle of ketchup or hot sauce. Each serving provides 551 kcal, 22g protein, 47g carbohydrate (of which 4.1g sugars), 29g fat (of which 5.6g saturates), 5.7g fibre and 1.7g salt. sunflower oil, for frying2 rashers smoked back bacon, cut into small pieces1 small onion, thinly sliced500g/1lb 2oz floury potatoes, coarsely grated 2 free-range eggssalt and freshly ground black pepper sunflower oil, for frying 2 rashers smoked back bacon, cut into small pieces 1 small onion, thinly sliced 500g/1lb 2oz floury potatoes, coarsely grated 2 free-range eggs salt and freshly ground black pepper Method Heat 1 tablespoon oil in a 20cm/8in lidded frying pan, add the bacon and fry over a high heat until crisp. Remove the bacon and set aside. Add the onion to the pan and fry for 1 minute. Cover, lower the heat and cook for 15 minutes, until soft and tender.Put the potatoes inside a clean tea towel and wring out as much water as possible by squeezing the towel – this prevents the rosti from being soggy. Put the potato in a bowl, add the onion and bacon. Season with salt and pepper and mix well.Return the pan to the heat and add 1 tablespoon oil. When the oil is hot add the potato mixture. Using the back of a spoon press the mixture into the pan so there is an even layer covering the whole pan. Cook over a low heat for 5–10 minutes, then carefully turn over. The easiest way is to turn it upside down onto a plate and then slide it back into the pan (you may need to add a little more oil into the pan first). Cook the other side for 5–10 minutes, until golden and crisp.Heat oil in a frying pan and fry the eggs until cooked to your liking. Cut the rosti into wedges and divide between plates, top with the eggs and serve. Heat 1 tablespoon oil in a 20cm/8in lidded frying pan, add the bacon and fry over a high heat until crisp. Remove the bacon and set aside. Add the onion to the pan and fry for 1 minute. Cover, lower the heat and cook for 15 minutes, until soft and tender. Heat 1 tablespoon oil in a 20cm/8in lidded frying pan, add the bacon and fry over a high heat until crisp. Remove the bacon and set aside. Add the onion to the pan and fry for 1 minute. Cover, lower the heat and cook for 15 minutes, until soft and tender. Put the potatoes inside a clean tea towel and wring out as much water as possible by squeezing the towel – this prevents the rosti from being soggy. Put the potato in a bowl, add the onion and bacon. Season with salt and pepper and mix well. Put the potatoes inside a clean tea towel and wring out as much water as possible by squeezing the towel – this prevents the rosti from being soggy. Put the potato in a bowl, add the onion and bacon. Season with salt and pepper and mix well. Return the pan to the heat and add 1 tablespoon oil. When the oil is hot add the potato mixture. Using the back of a spoon press the mixture into the pan so there is an even layer covering the whole pan. Return the pan to the heat and add 1 tablespoon oil. When the oil is hot add the potato mixture. Using the back of a spoon press the mixture into the pan so there is an even layer covering the whole pan. Cook over a low heat for 5–10 minutes, then carefully turn over. The easiest way is to turn it upside down onto a plate and then slide it back into the pan (you may need to add a little more oil into the pan first). Cook the other side for 5–10 minutes, until golden and crisp. Cook over a low heat for 5–10 minutes, then carefully turn over. The easiest way is to turn it upside down onto a plate and then slide it back into the pan (you may need to add a little more oil into the pan first). Cook the other side for 5–10 minutes, until golden and crisp. Heat oil in a frying pan and fry the eggs until cooked to your liking. Heat oil in a frying pan and fry the eggs until cooked to your liking. Cut the rosti into wedges and divide between plates, top with the eggs and serve. Cut the rosti into wedges and divide between plates, top with the eggs and serve. Recipe tips It is important to use a small frying pan as large pans make it hard to get the rosti crispy."
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Homemade granola recipe
An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/maple_pecan_and_40192_16x9.jpg Nutty, fruity wholesome goodness is what homemade granola is all about. Please feel free to ad lib here, with substitutions such as honey for maple syrup, raisins, apricots or dried apples for the dried cranberries and cashews for the whole almonds. Each serving provides 264 kcal, 6.1g protein, 24g carbohydrate (of which 7.8g sugars), 15g fat (of which 3.3g saturates), 3.7g fibre and 0.03g salt. 125ml/4fl oz maple syrup (or honey or golden syrup)25g/1oz caster sugar25ml/1fl oz sunflower oil½ tsp vanilla extract500g/1lb 2oz jumbo rolled oats 175g/6oz mixed seeds (like pumpkin, sunflower, sesame or linseeds)150g/5oz pecans (or walnuts)50g/2oz whole almonds25g/1oz flaked almonds75g/2¾oz desiccated coconut pinch of salt (optional)2 tsp cinnamon (optional)150g/5½oz dried cranberries (or raisins, dates or other dried fruit) 125ml/4fl oz maple syrup (or honey or golden syrup) 25g/1oz caster sugar 25ml/1fl oz sunflower oil ½ tsp vanilla extract 500g/1lb 2oz jumbo rolled oats 175g/6oz mixed seeds (like pumpkin, sunflower, sesame or linseeds) 150g/5oz pecans (or walnuts) 50g/2oz whole almonds 25g/1oz flaked almonds 75g/2¾oz desiccated coconut pinch of salt (optional) 2 tsp cinnamon (optional) 150g/5½oz dried cranberries (or raisins, dates or other dried fruit) Method Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside.Put the maple syrup, sugar, oil and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut and salt and cinnamon (if using). Give it a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well. Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping them about on their shelves half way through. The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month. Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside. Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside. Put the maple syrup, sugar, oil and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut and salt and cinnamon (if using). Give it a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well. Put the maple syrup, sugar, oil and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut and salt and cinnamon (if using). Give it a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well. Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping them about on their shelves half way through. Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping them about on their shelves half way through. The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month. The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month. Recipe tips You can make this granola in the air-fryer, though we recommend you start with a half batch. Mix as above. Line a basket air-fryer with foil, or use a baking tray - depending on what style air-fryer you own. bake at 170C for 15 minutes, stirring the granola every 5 minutes.
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"title": "Homemade granola recipe",
"content": "An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/maple_pecan_and_40192_16x9.jpg Nutty, fruity wholesome goodness is what homemade granola is all about. Please feel free to ad lib here, with substitutions such as honey for maple syrup, raisins, apricots or dried apples for the dried cranberries and cashews for the whole almonds. Each serving provides 264 kcal, 6.1g protein, 24g carbohydrate (of which 7.8g sugars), 15g fat (of which 3.3g saturates), 3.7g fibre and 0.03g salt. 125ml/4fl oz maple syrup (or honey or golden syrup)25g/1oz caster sugar25ml/1fl oz sunflower oil½ tsp vanilla extract500g/1lb 2oz jumbo rolled oats 175g/6oz mixed seeds (like pumpkin, sunflower, sesame or linseeds)150g/5oz pecans (or walnuts)50g/2oz whole almonds25g/1oz flaked almonds75g/2¾oz desiccated coconut pinch of salt (optional)2 tsp cinnamon (optional)150g/5½oz dried cranberries (or raisins, dates or other dried fruit) 125ml/4fl oz maple syrup (or honey or golden syrup) 25g/1oz caster sugar 25ml/1fl oz sunflower oil ½ tsp vanilla extract 500g/1lb 2oz jumbo rolled oats 175g/6oz mixed seeds (like pumpkin, sunflower, sesame or linseeds) 150g/5oz pecans (or walnuts) 50g/2oz whole almonds 25g/1oz flaked almonds 75g/2¾oz desiccated coconut pinch of salt (optional) 2 tsp cinnamon (optional) 150g/5½oz dried cranberries (or raisins, dates or other dried fruit) Method Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside.Put the maple syrup, sugar, oil and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut and salt and cinnamon (if using). Give it a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well. Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping them about on their shelves half way through. The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month. Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside. Preheat the oven to 170C/325F/Gas 3. Line two large roasting trays with parchment paper and set aside. Put the maple syrup, sugar, oil and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut and salt and cinnamon (if using). Give it a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well. Put the maple syrup, sugar, oil and vanilla extract into a large bowl and mix well. Then toss in the oats, mixed seeds, pecans (or walnuts), whole almonds, flaked almonds, coconut and salt and cinnamon (if using). Give it a good stir and then get your hands in, picking it up and letting it fall down to coat and moisten everything really well. Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping them about on their shelves half way through. Pour the mixture onto the roasting trays and spread it out evenly. Bake in the oven for about 15 minutes, giving it a good stir and swapping them about on their shelves half way through. The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month. The granola should be golden-brown when cooked. Remove and leave to cool completely before stirring the cranberries through. Store in an airtight container for up to a month. Recipe tips You can make this granola in the air-fryer, though we recommend you start with a half batch. Mix as above. Line a basket air-fryer with foil, or use a baking tray - depending on what style air-fryer you own. bake at 170C for 15 minutes, stirring the granola every 5 minutes."
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Meatballs in tomato sauce with burrata recipe
For the meatballs, put all the ingredients for the meatballs (except the oil) into a large bowl and combine to form a firm, evenly distributed mixture.Cover your hands in olive oil, take a generous tablespoon of the mixture and roll it between your palms to form a meatball the size of a golf ball. Repeat until you have used all the mixture – you should have 16 meatballs. Place them on a tray, wash your hands and then place the tray in the fridge to firm up for 30 minutes.Place a large, non-stick, ovenproof frying pan over a high heat and add a tablespoon or so of olive oil. When the oil is hot, begin browning the meatballs (in batches if necessary), ensuring that you don't cook them completely – a little colour on the outside is perfect. Once they are all browned off, remove them from the pan and leave them to one side while you make the tomato sauce.Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. To make the tomato sauce, heat the olive oil in an ovenproof pan and set it back over a medium heat. When hot, add the garlic, thyme, and chilli. Simmer for 1 minute, then add the tomato passata. Cook gently for 15 minutes, or until the volume of the sauce has reduced by half. Season the sauce with salt and freshly ground black pepper and take the pan off the heat.Place the meatballs in the pan on top of the sauce, evenly spaced, then transfer the pan to the oven and bake for 20 minutes, or until the meatballs are cooked through. Leave to one side for 5 minutes to cool slightly (leave the oven on).For the braised greens, in a pan of boiling salted water, blanch the kale for 4 minutes, then using a slotted spoon, remove the kale and place the cooked kale into a large colander. Now add the spinach to the water and blanch the spinach for 1 minute. Take it out with a slotted spoon and place on top of the kale, then finally blanch the rocket for 2 minutes, take out with a slotted spoon and add to the spinach and kale in the colander.Discard the blanching water and wipe the pan clean and place back on the stove on a medium heat. Squeeze out the excess water from the greens, then roughly chop on a chopping board. Add the extra virgin olive oil to the hot saucepan, then add the sliced garlic and crushed fennel seeds. Cook gently for 1 minute, then add the chopped blanched greens, cook for 2 minutes and season with sea salt and black pepper. Set aside.For the burrata and crostini, drizzle a little oil over the ciabatta slices and sprinkle them with some sea salt. Place on a baking tray and bake in the hot oven for 4 minutes, or until crisp, then rub them all over with the garlic clove. Meanwhile, finely chop the burrata, then use a spoon to drop dollops all over the baked meatballs.Give everything a sprinkle of sea salt and a good grinding of black pepper, then serve in the middle of the table alongside the crostini and let everyone help themselves. Serve with the braised greens. For the meatballs, put all the ingredients for the meatballs (except the oil) into a large bowl and combine to form a firm, evenly distributed mixture. For the meatballs, put all the ingredients for the meatballs (except the oil) into a large bowl and combine to form a firm, evenly distributed mixture. Cover your hands in olive oil, take a generous tablespoon of the mixture and roll it between your palms to form a meatball the size of a golf ball. Repeat until you have used all the mixture – you should have 16 meatballs. Place them on a tray, wash your hands and then place the tray in the fridge to firm up for 30 minutes. Cover your hands in olive oil, take a generous tablespoon of the mixture and roll it between your palms to form a meatball the size of a golf ball. Repeat until you have used all the mixture – you should have 16 meatballs. Place them on a tray, wash your hands and then place the tray in the fridge to firm up for 30 minutes. Place a large, non-stick, ovenproof frying pan over a high heat and add a tablespoon or so of olive oil. When the oil is hot, begin browning the meatballs (in batches if necessary), ensuring that you don't cook them completely – a little colour on the outside is perfect. Once they are all browned off, remove them from the pan and leave them to one side while you make the tomato sauce. Place a large, non-stick, ovenproof frying pan over a high heat and add a tablespoon or so of olive oil. When the oil is hot, begin browning the meatballs (in batches if necessary), ensuring that you don't cook them completely – a little colour on the outside is perfect. Once they are all browned off, remove them from the pan and leave them to one side while you make the tomato sauce. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. To make the tomato sauce, heat the olive oil in an ovenproof pan and set it back over a medium heat. When hot, add the garlic, thyme, and chilli. Simmer for 1 minute, then add the tomato passata. Cook gently for 15 minutes, or until the volume of the sauce has reduced by half. To make the tomato sauce, heat the olive oil in an ovenproof pan and set it back over a medium heat. When hot, add the garlic, thyme, and chilli. Simmer for 1 minute, then add the tomato passata. Cook gently for 15 minutes, or until the volume of the sauce has reduced by half. Season the sauce with salt and freshly ground black pepper and take the pan off the heat. Season the sauce with salt and freshly ground black pepper and take the pan off the heat. Place the meatballs in the pan on top of the sauce, evenly spaced, then transfer the pan to the oven and bake for 20 minutes, or until the meatballs are cooked through. Leave to one side for 5 minutes to cool slightly (leave the oven on). Place the meatballs in the pan on top of the sauce, evenly spaced, then transfer the pan to the oven and bake for 20 minutes, or until the meatballs are cooked through. Leave to one side for 5 minutes to cool slightly (leave the oven on). For the braised greens, in a pan of boiling salted water, blanch the kale for 4 minutes, then using a slotted spoon, remove the kale and place the cooked kale into a large colander. Now add the spinach to the water and blanch the spinach for 1 minute. Take it out with a slotted spoon and place on top of the kale, then finally blanch the rocket for 2 minutes, take out with a slotted spoon and add to the spinach and kale in the colander. For the braised greens, in a pan of boiling salted water, blanch the kale for 4 minutes, then using a slotted spoon, remove the kale and place the cooked kale into a large colander. Now add the spinach to the water and blanch the spinach for 1 minute. Take it out with a slotted spoon and place on top of the kale, then finally blanch the rocket for 2 minutes, take out with a slotted spoon and add to the spinach and kale in the colander. Discard the blanching water and wipe the pan clean and place back on the stove on a medium heat. Discard the blanching water and wipe the pan clean and place back on the stove on a medium heat. Squeeze out the excess water from the greens, then roughly chop on a chopping board. Add the extra virgin olive oil to the hot saucepan, then add the sliced garlic and crushed fennel seeds. Cook gently for 1 minute, then add the chopped blanched greens, cook for 2 minutes and season with sea salt and black pepper. Set aside. Squeeze out the excess water from the greens, then roughly chop on a chopping board. Add the extra virgin olive oil to the hot saucepan, then add the sliced garlic and crushed fennel seeds. Cook gently for 1 minute, then add the chopped blanched greens, cook for 2 minutes and season with sea salt and black pepper. Set aside. For the burrata and crostini, drizzle a little oil over the ciabatta slices and sprinkle them with some sea salt. Place on a baking tray and bake in the hot oven for 4 minutes, or until crisp, then rub them all over with the garlic clove. For the burrata and crostini, drizzle a little oil over the ciabatta slices and sprinkle them with some sea salt. Place on a baking tray and bake in the hot oven for 4 minutes, or until crisp, then rub them all over with the garlic clove. Meanwhile, finely chop the burrata, then use a spoon to drop dollops all over the baked meatballs. Meanwhile, finely chop the burrata, then use a spoon to drop dollops all over the baked meatballs. Give everything a sprinkle of sea salt and a good grinding of black pepper, then serve in the middle of the table alongside the crostini and let everyone help themselves. Serve with the braised greens. Give everything a sprinkle of sea salt and a good grinding of black pepper, then serve in the middle of the table alongside the crostini and let everyone help themselves. Serve with the braised greens.
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"title": "Meatballs in tomato sauce with burrata recipe",
"content": "For the meatballs, put all the ingredients for the meatballs (except the oil) into a large bowl and combine to form a firm, evenly distributed mixture.Cover your hands in olive oil, take a generous tablespoon of the mixture and roll it between your palms to form a meatball the size of a golf ball. Repeat until you have used all the mixture – you should have 16 meatballs. Place them on a tray, wash your hands and then place the tray in the fridge to firm up for 30 minutes.Place a large, non-stick, ovenproof frying pan over a high heat and add a tablespoon or so of olive oil. When the oil is hot, begin browning the meatballs (in batches if necessary), ensuring that you don't cook them completely – a little colour on the outside is perfect. Once they are all browned off, remove them from the pan and leave them to one side while you make the tomato sauce.Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. To make the tomato sauce, heat the olive oil in an ovenproof pan and set it back over a medium heat. When hot, add the garlic, thyme, and chilli. Simmer for 1 minute, then add the tomato passata. Cook gently for 15 minutes, or until the volume of the sauce has reduced by half. Season the sauce with salt and freshly ground black pepper and take the pan off the heat.Place the meatballs in the pan on top of the sauce, evenly spaced, then transfer the pan to the oven and bake for 20 minutes, or until the meatballs are cooked through. Leave to one side for 5 minutes to cool slightly (leave the oven on).For the braised greens, in a pan of boiling salted water, blanch the kale for 4 minutes, then using a slotted spoon, remove the kale and place the cooked kale into a large colander. Now add the spinach to the water and blanch the spinach for 1 minute. Take it out with a slotted spoon and place on top of the kale, then finally blanch the rocket for 2 minutes, take out with a slotted spoon and add to the spinach and kale in the colander.Discard the blanching water and wipe the pan clean and place back on the stove on a medium heat. Squeeze out the excess water from the greens, then roughly chop on a chopping board. Add the extra virgin olive oil to the hot saucepan, then add the sliced garlic and crushed fennel seeds. Cook gently for 1 minute, then add the chopped blanched greens, cook for 2 minutes and season with sea salt and black pepper. Set aside.For the burrata and crostini, drizzle a little oil over the ciabatta slices and sprinkle them with some sea salt. Place on a baking tray and bake in the hot oven for 4 minutes, or until crisp, then rub them all over with the garlic clove. Meanwhile, finely chop the burrata, then use a spoon to drop dollops all over the baked meatballs.Give everything a sprinkle of sea salt and a good grinding of black pepper, then serve in the middle of the table alongside the crostini and let everyone help themselves. Serve with the braised greens. For the meatballs, put all the ingredients for the meatballs (except the oil) into a large bowl and combine to form a firm, evenly distributed mixture. For the meatballs, put all the ingredients for the meatballs (except the oil) into a large bowl and combine to form a firm, evenly distributed mixture. Cover your hands in olive oil, take a generous tablespoon of the mixture and roll it between your palms to form a meatball the size of a golf ball. Repeat until you have used all the mixture – you should have 16 meatballs. Place them on a tray, wash your hands and then place the tray in the fridge to firm up for 30 minutes. Cover your hands in olive oil, take a generous tablespoon of the mixture and roll it between your palms to form a meatball the size of a golf ball. Repeat until you have used all the mixture – you should have 16 meatballs. Place them on a tray, wash your hands and then place the tray in the fridge to firm up for 30 minutes. Place a large, non-stick, ovenproof frying pan over a high heat and add a tablespoon or so of olive oil. When the oil is hot, begin browning the meatballs (in batches if necessary), ensuring that you don't cook them completely – a little colour on the outside is perfect. Once they are all browned off, remove them from the pan and leave them to one side while you make the tomato sauce. Place a large, non-stick, ovenproof frying pan over a high heat and add a tablespoon or so of olive oil. When the oil is hot, begin browning the meatballs (in batches if necessary), ensuring that you don't cook them completely – a little colour on the outside is perfect. Once they are all browned off, remove them from the pan and leave them to one side while you make the tomato sauce. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. To make the tomato sauce, heat the olive oil in an ovenproof pan and set it back over a medium heat. When hot, add the garlic, thyme, and chilli. Simmer for 1 minute, then add the tomato passata. Cook gently for 15 minutes, or until the volume of the sauce has reduced by half. To make the tomato sauce, heat the olive oil in an ovenproof pan and set it back over a medium heat. When hot, add the garlic, thyme, and chilli. Simmer for 1 minute, then add the tomato passata. Cook gently for 15 minutes, or until the volume of the sauce has reduced by half. Season the sauce with salt and freshly ground black pepper and take the pan off the heat. Season the sauce with salt and freshly ground black pepper and take the pan off the heat. Place the meatballs in the pan on top of the sauce, evenly spaced, then transfer the pan to the oven and bake for 20 minutes, or until the meatballs are cooked through. Leave to one side for 5 minutes to cool slightly (leave the oven on). Place the meatballs in the pan on top of the sauce, evenly spaced, then transfer the pan to the oven and bake for 20 minutes, or until the meatballs are cooked through. Leave to one side for 5 minutes to cool slightly (leave the oven on). For the braised greens, in a pan of boiling salted water, blanch the kale for 4 minutes, then using a slotted spoon, remove the kale and place the cooked kale into a large colander. Now add the spinach to the water and blanch the spinach for 1 minute. Take it out with a slotted spoon and place on top of the kale, then finally blanch the rocket for 2 minutes, take out with a slotted spoon and add to the spinach and kale in the colander. For the braised greens, in a pan of boiling salted water, blanch the kale for 4 minutes, then using a slotted spoon, remove the kale and place the cooked kale into a large colander. Now add the spinach to the water and blanch the spinach for 1 minute. Take it out with a slotted spoon and place on top of the kale, then finally blanch the rocket for 2 minutes, take out with a slotted spoon and add to the spinach and kale in the colander. Discard the blanching water and wipe the pan clean and place back on the stove on a medium heat. Discard the blanching water and wipe the pan clean and place back on the stove on a medium heat. Squeeze out the excess water from the greens, then roughly chop on a chopping board. Add the extra virgin olive oil to the hot saucepan, then add the sliced garlic and crushed fennel seeds. Cook gently for 1 minute, then add the chopped blanched greens, cook for 2 minutes and season with sea salt and black pepper. Set aside. Squeeze out the excess water from the greens, then roughly chop on a chopping board. Add the extra virgin olive oil to the hot saucepan, then add the sliced garlic and crushed fennel seeds. Cook gently for 1 minute, then add the chopped blanched greens, cook for 2 minutes and season with sea salt and black pepper. Set aside. For the burrata and crostini, drizzle a little oil over the ciabatta slices and sprinkle them with some sea salt. Place on a baking tray and bake in the hot oven for 4 minutes, or until crisp, then rub them all over with the garlic clove. For the burrata and crostini, drizzle a little oil over the ciabatta slices and sprinkle them with some sea salt. Place on a baking tray and bake in the hot oven for 4 minutes, or until crisp, then rub them all over with the garlic clove. Meanwhile, finely chop the burrata, then use a spoon to drop dollops all over the baked meatballs. Meanwhile, finely chop the burrata, then use a spoon to drop dollops all over the baked meatballs. Give everything a sprinkle of sea salt and a good grinding of black pepper, then serve in the middle of the table alongside the crostini and let everyone help themselves. Serve with the braised greens. Give everything a sprinkle of sea salt and a good grinding of black pepper, then serve in the middle of the table alongside the crostini and let everyone help themselves. Serve with the braised greens."
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Mary Berry's coq au vin recipe
An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coq_au_vin_18551_16x9.jpg Coq au vin is a great dish to make ahead of a dinner party. Serve with a pile of buttery mash for decadence. 600ml/20fl oz red wine1 tbsp olive oil1 large chicken, jointed into eight250g/9oz smoked streaky bacon, cut into small pieces200g/7oz button mushrooms400g/14oz shallots, peeled2 sticks celery, finely chopped60g/2¼oz plain flour600ml/20fl oz chicken stock6 sprigs fresh thymesalt and freshly ground black pepper 600ml/20fl oz red wine 1 tbsp olive oil 1 large chicken, jointed into eight 250g/9oz smoked streaky bacon, cut into small pieces 200g/7oz button mushrooms 400g/14oz shallots, peeled 2 sticks celery, finely chopped 60g/2¼oz plain flour 600ml/20fl oz chicken stock 6 sprigs fresh thyme salt and freshly ground black pepper Method Pour the wine into a saucepan and boil over a high heat until the volume has reduced by half. Set aside.Meanwhile, heat the oil in a lidded casserole dish. Add the chicken joints and fry over a high heat until golden-brown all over. Remove from the pan and set aside. Add the bacon and fry until the fat is rendered, then remove from the pan and set aside. Add the mushrooms and fry until cooked, then remove from the pan and set aside.Add the shallots and celery to the pan and fry over a high heat for few minutes (adding a little more oil, if needed). Sprinkle in the flour and stir for 1 minute. Gradually add the reduced wine and stock and stir until combined. Bring to the boil, return the chicken to the pan, add the thyme and season with salt and pepper. Lower the heat and simmer for 30 minutes, with the lid on. Return the bacon and mushrooms to the pan and simmer for 15 minutes, or until the chicken is tender and cooked through.Remove the thyme sprigs and serve. Pour the wine into a saucepan and boil over a high heat until the volume has reduced by half. Set aside. Pour the wine into a saucepan and boil over a high heat until the volume has reduced by half. Set aside. Meanwhile, heat the oil in a lidded casserole dish. Add the chicken joints and fry over a high heat until golden-brown all over. Remove from the pan and set aside. Meanwhile, heat the oil in a lidded casserole dish. Add the chicken joints and fry over a high heat until golden-brown all over. Remove from the pan and set aside. Add the bacon and fry until the fat is rendered, then remove from the pan and set aside. Add the mushrooms and fry until cooked, then remove from the pan and set aside. Add the bacon and fry until the fat is rendered, then remove from the pan and set aside. Add the mushrooms and fry until cooked, then remove from the pan and set aside. Add the shallots and celery to the pan and fry over a high heat for few minutes (adding a little more oil, if needed). Add the shallots and celery to the pan and fry over a high heat for few minutes (adding a little more oil, if needed). Sprinkle in the flour and stir for 1 minute. Gradually add the reduced wine and stock and stir until combined. Bring to the boil, return the chicken to the pan, add the thyme and season with salt and pepper. Sprinkle in the flour and stir for 1 minute. Gradually add the reduced wine and stock and stir until combined. Bring to the boil, return the chicken to the pan, add the thyme and season with salt and pepper. Lower the heat and simmer for 30 minutes, with the lid on. Lower the heat and simmer for 30 minutes, with the lid on. Return the bacon and mushrooms to the pan and simmer for 15 minutes, or until the chicken is tender and cooked through. Return the bacon and mushrooms to the pan and simmer for 15 minutes, or until the chicken is tender and cooked through. Remove the thyme sprigs and serve. Remove the thyme sprigs and serve.
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"title": "Mary Berry's coq au vin recipe",
"content": "An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coq_au_vin_18551_16x9.jpg Coq au vin is a great dish to make ahead of a dinner party. Serve with a pile of buttery mash for decadence. 600ml/20fl oz red wine1 tbsp olive oil1 large chicken, jointed into eight250g/9oz smoked streaky bacon, cut into small pieces200g/7oz button mushrooms400g/14oz shallots, peeled2 sticks celery, finely chopped60g/2¼oz plain flour600ml/20fl oz chicken stock6 sprigs fresh thymesalt and freshly ground black pepper 600ml/20fl oz red wine 1 tbsp olive oil 1 large chicken, jointed into eight 250g/9oz smoked streaky bacon, cut into small pieces 200g/7oz button mushrooms 400g/14oz shallots, peeled 2 sticks celery, finely chopped 60g/2¼oz plain flour 600ml/20fl oz chicken stock 6 sprigs fresh thyme salt and freshly ground black pepper Method Pour the wine into a saucepan and boil over a high heat until the volume has reduced by half. Set aside.Meanwhile, heat the oil in a lidded casserole dish. Add the chicken joints and fry over a high heat until golden-brown all over. Remove from the pan and set aside. Add the bacon and fry until the fat is rendered, then remove from the pan and set aside. Add the mushrooms and fry until cooked, then remove from the pan and set aside.Add the shallots and celery to the pan and fry over a high heat for few minutes (adding a little more oil, if needed). Sprinkle in the flour and stir for 1 minute. Gradually add the reduced wine and stock and stir until combined. Bring to the boil, return the chicken to the pan, add the thyme and season with salt and pepper. Lower the heat and simmer for 30 minutes, with the lid on. Return the bacon and mushrooms to the pan and simmer for 15 minutes, or until the chicken is tender and cooked through.Remove the thyme sprigs and serve. Pour the wine into a saucepan and boil over a high heat until the volume has reduced by half. Set aside. Pour the wine into a saucepan and boil over a high heat until the volume has reduced by half. Set aside. Meanwhile, heat the oil in a lidded casserole dish. Add the chicken joints and fry over a high heat until golden-brown all over. Remove from the pan and set aside. Meanwhile, heat the oil in a lidded casserole dish. Add the chicken joints and fry over a high heat until golden-brown all over. Remove from the pan and set aside. Add the bacon and fry until the fat is rendered, then remove from the pan and set aside. Add the mushrooms and fry until cooked, then remove from the pan and set aside. Add the bacon and fry until the fat is rendered, then remove from the pan and set aside. Add the mushrooms and fry until cooked, then remove from the pan and set aside. Add the shallots and celery to the pan and fry over a high heat for few minutes (adding a little more oil, if needed). Add the shallots and celery to the pan and fry over a high heat for few minutes (adding a little more oil, if needed). Sprinkle in the flour and stir for 1 minute. Gradually add the reduced wine and stock and stir until combined. Bring to the boil, return the chicken to the pan, add the thyme and season with salt and pepper. Sprinkle in the flour and stir for 1 minute. Gradually add the reduced wine and stock and stir until combined. Bring to the boil, return the chicken to the pan, add the thyme and season with salt and pepper. Lower the heat and simmer for 30 minutes, with the lid on. Lower the heat and simmer for 30 minutes, with the lid on. Return the bacon and mushrooms to the pan and simmer for 15 minutes, or until the chicken is tender and cooked through. Return the bacon and mushrooms to the pan and simmer for 15 minutes, or until the chicken is tender and cooked through. Remove the thyme sprigs and serve. Remove the thyme sprigs and serve."
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4e8da037ec3a18ff38371e2d4ab9dbd7050404cefaf1826aa761ac26094cefc6
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Mushroom and lentil ragù recipe
An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mushroom_and_lentil_rag_33410_16x9.jpg This vegetarian ragù is easy to prepare and great served simply with pasta or as a layer in a lasagne. It can easily be made suitable for vegans too. Suitable for batch cooking, this recipe can be frozen and stored for another day. Each serving (excluding cheese and pasta) provides 231 kcal, 7.5g protein, 18g carbohydrate (of which 8.9g sugars), 12g fat (of which 2.5g saturates), 8.3g fibre and 0.23g salt. 2 onions, roughly chopped2 carrots, peeled and roughly chopped2 garlic cloves, roughly chopped2 celery sticks, roughly chopped5 tbsp olive oil 300g/10½oz chestnut mushrooms, wiped2 tbsp tomato purée 1 tsp dried oregano½ tsp ground cinnamon 1 tsp caster sugar (optional)400g tin lentils, including the liquid from the tin 200ml/7fl oz full-fat milk (or plant-based milk)sea salt and freshly ground black pepperfreshly cooked pasta, to servegrated hard cheese (such as Parmesan, or a vegetarian or vegan alternative), to serve (optional) 2 onions, roughly chopped 2 carrots, peeled and roughly chopped 2 garlic cloves, roughly chopped 2 celery sticks, roughly chopped 5 tbsp olive oil 300g/10½oz chestnut mushrooms, wiped 2 tbsp tomato purée 1 tsp dried oregano ½ tsp ground cinnamon 1 tsp caster sugar (optional) 400g tin lentils, including the liquid from the tin 200ml/7fl oz full-fat milk (or plant-based milk) sea salt and freshly ground black pepper freshly cooked pasta, to serve grated hard cheese (such as Parmesan, or a vegetarian or vegan alternative), to serve (optional) Method Place the onion, carrot, garlic and celery in the bowl of a food processor and blend until finely chopped. This can be done by hand, but it’s a lot quicker in a food processor. Heat the oil in a wide saucepan or casserole, add the chopped vegetables and fry over a medium–low heat for 5 minutes.Meanwhile, place the mushrooms in the food processor bowl (no need to clean it). Blend until there is a fine, mince-like texture. Again, this can be done by hand, but it takes a long time and might be less convincingly like mince. Add the mushrooms to the pan, turn up the heat a little, and season well with salt and pepper. Fry for a further 10 minutes.Add the tomato purée, oregano, cinnamon and sugar (if using). Stir and fry for 1 minute.Add the lentils (and the liquid too), a tin of water (400ml/14fl oz) and the milk. Bring to the boil and cover with a lid. Reduce to a simmer and cook for about 45 minutes, stirring only a couple of times. Remove the lid and cook for a further 10–15 minutes, until the sauce is thickened and rich. Season with salt and pepper, to taste. To serve, toss the ragù through pasta and top with cheese (if using). Alternatively, freeze in portions for future use. Place the onion, carrot, garlic and celery in the bowl of a food processor and blend until finely chopped. This can be done by hand, but it’s a lot quicker in a food processor. Place the onion, carrot, garlic and celery in the bowl of a food processor and blend until finely chopped. This can be done by hand, but it’s a lot quicker in a food processor. Heat the oil in a wide saucepan or casserole, add the chopped vegetables and fry over a medium–low heat for 5 minutes. Heat the oil in a wide saucepan or casserole, add the chopped vegetables and fry over a medium–low heat for 5 minutes. Meanwhile, place the mushrooms in the food processor bowl (no need to clean it). Blend until there is a fine, mince-like texture. Again, this can be done by hand, but it takes a long time and might be less convincingly like mince. Meanwhile, place the mushrooms in the food processor bowl (no need to clean it). Blend until there is a fine, mince-like texture. Again, this can be done by hand, but it takes a long time and might be less convincingly like mince. Add the mushrooms to the pan, turn up the heat a little, and season well with salt and pepper. Fry for a further 10 minutes. Add the mushrooms to the pan, turn up the heat a little, and season well with salt and pepper. Fry for a further 10 minutes. Add the tomato purée, oregano, cinnamon and sugar (if using). Stir and fry for 1 minute. Add the tomato purée, oregano, cinnamon and sugar (if using). Stir and fry for 1 minute. Add the lentils (and the liquid too), a tin of water (400ml/14fl oz) and the milk. Bring to the boil and cover with a lid. Reduce to a simmer and cook for about 45 minutes, stirring only a couple of times. Remove the lid and cook for a further 10–15 minutes, until the sauce is thickened and rich. Season with salt and pepper, to taste. Add the lentils (and the liquid too), a tin of water (400ml/14fl oz) and the milk. Bring to the boil and cover with a lid. Reduce to a simmer and cook for about 45 minutes, stirring only a couple of times. Remove the lid and cook for a further 10–15 minutes, until the sauce is thickened and rich. Season with salt and pepper, to taste. To serve, toss the ragù through pasta and top with cheese (if using). Alternatively, freeze in portions for future use. To serve, toss the ragù through pasta and top with cheese (if using). Alternatively, freeze in portions for future use. Recipe tips This dish can also be used as the tomato sauce layer in a veggie lasagne.
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"title": "Mushroom and lentil ragù recipe",
"content": "An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mushroom_and_lentil_rag_33410_16x9.jpg This vegetarian ragù is easy to prepare and great served simply with pasta or as a layer in a lasagne. It can easily be made suitable for vegans too. Suitable for batch cooking, this recipe can be frozen and stored for another day. Each serving (excluding cheese and pasta) provides 231 kcal, 7.5g protein, 18g carbohydrate (of which 8.9g sugars), 12g fat (of which 2.5g saturates), 8.3g fibre and 0.23g salt. 2 onions, roughly chopped2 carrots, peeled and roughly chopped2 garlic cloves, roughly chopped2 celery sticks, roughly chopped5 tbsp olive oil 300g/10½oz chestnut mushrooms, wiped2 tbsp tomato purée 1 tsp dried oregano½ tsp ground cinnamon 1 tsp caster sugar (optional)400g tin lentils, including the liquid from the tin 200ml/7fl oz full-fat milk (or plant-based milk)sea salt and freshly ground black pepperfreshly cooked pasta, to servegrated hard cheese (such as Parmesan, or a vegetarian or vegan alternative), to serve (optional) 2 onions, roughly chopped 2 carrots, peeled and roughly chopped 2 garlic cloves, roughly chopped 2 celery sticks, roughly chopped 5 tbsp olive oil 300g/10½oz chestnut mushrooms, wiped 2 tbsp tomato purée 1 tsp dried oregano ½ tsp ground cinnamon 1 tsp caster sugar (optional) 400g tin lentils, including the liquid from the tin 200ml/7fl oz full-fat milk (or plant-based milk) sea salt and freshly ground black pepper freshly cooked pasta, to serve grated hard cheese (such as Parmesan, or a vegetarian or vegan alternative), to serve (optional) Method Place the onion, carrot, garlic and celery in the bowl of a food processor and blend until finely chopped. This can be done by hand, but it’s a lot quicker in a food processor. Heat the oil in a wide saucepan or casserole, add the chopped vegetables and fry over a medium–low heat for 5 minutes.Meanwhile, place the mushrooms in the food processor bowl (no need to clean it). Blend until there is a fine, mince-like texture. Again, this can be done by hand, but it takes a long time and might be less convincingly like mince. Add the mushrooms to the pan, turn up the heat a little, and season well with salt and pepper. Fry for a further 10 minutes.Add the tomato purée, oregano, cinnamon and sugar (if using). Stir and fry for 1 minute.Add the lentils (and the liquid too), a tin of water (400ml/14fl oz) and the milk. Bring to the boil and cover with a lid. Reduce to a simmer and cook for about 45 minutes, stirring only a couple of times. Remove the lid and cook for a further 10–15 minutes, until the sauce is thickened and rich. Season with salt and pepper, to taste. To serve, toss the ragù through pasta and top with cheese (if using). Alternatively, freeze in portions for future use. Place the onion, carrot, garlic and celery in the bowl of a food processor and blend until finely chopped. This can be done by hand, but it’s a lot quicker in a food processor. Place the onion, carrot, garlic and celery in the bowl of a food processor and blend until finely chopped. This can be done by hand, but it’s a lot quicker in a food processor. Heat the oil in a wide saucepan or casserole, add the chopped vegetables and fry over a medium–low heat for 5 minutes. Heat the oil in a wide saucepan or casserole, add the chopped vegetables and fry over a medium–low heat for 5 minutes. Meanwhile, place the mushrooms in the food processor bowl (no need to clean it). Blend until there is a fine, mince-like texture. Again, this can be done by hand, but it takes a long time and might be less convincingly like mince. Meanwhile, place the mushrooms in the food processor bowl (no need to clean it). Blend until there is a fine, mince-like texture. Again, this can be done by hand, but it takes a long time and might be less convincingly like mince. Add the mushrooms to the pan, turn up the heat a little, and season well with salt and pepper. Fry for a further 10 minutes. Add the mushrooms to the pan, turn up the heat a little, and season well with salt and pepper. Fry for a further 10 minutes. Add the tomato purée, oregano, cinnamon and sugar (if using). Stir and fry for 1 minute. Add the tomato purée, oregano, cinnamon and sugar (if using). Stir and fry for 1 minute. Add the lentils (and the liquid too), a tin of water (400ml/14fl oz) and the milk. Bring to the boil and cover with a lid. Reduce to a simmer and cook for about 45 minutes, stirring only a couple of times. Remove the lid and cook for a further 10–15 minutes, until the sauce is thickened and rich. Season with salt and pepper, to taste. Add the lentils (and the liquid too), a tin of water (400ml/14fl oz) and the milk. Bring to the boil and cover with a lid. Reduce to a simmer and cook for about 45 minutes, stirring only a couple of times. Remove the lid and cook for a further 10–15 minutes, until the sauce is thickened and rich. Season with salt and pepper, to taste. To serve, toss the ragù through pasta and top with cheese (if using). Alternatively, freeze in portions for future use. To serve, toss the ragù through pasta and top with cheese (if using). Alternatively, freeze in portions for future use. Recipe tips This dish can also be used as the tomato sauce layer in a veggie lasagne."
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34b4b651859de194d47a773afbc7a75859ccbde1e5a6b51d3c0e7e549f88add7
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Humble pie recipe
An average of 4.1 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/humble_pie_39148_16x9.jpg Mary Berry has taken humble ingredients and elevated them to create this hearty vegetarian cheesy pie topped with golden puff pastry that feels like a real treat. Equipment and preparation: You will need a fairly deep 28cm/11in diameter dish or 3-pint dish. 1 large cauliflower2 leeks, trimmed and cut into 2cm/¾in slicesknob of butter200g/7oz button mushrooms, halved115g/4oz frozen petits poissalt and freshly ground black pepper 1 large cauliflower 2 leeks, trimmed and cut into 2cm/¾in slices knob of butter 200g/7oz button mushrooms, halved 115g/4oz frozen petits pois salt and freshly ground black pepper 55g/2oz butter55g/2oz plain flour450ml/¾ pint hot milk2 tsp Dijon mustard115g/4oz mature cheddar, coarsely grated55g/2oz Parmesan, coarsely grated (or alternative vegetarian hard cheese)salt and freshly ground black pepper 55g/2oz butter 55g/2oz plain flour 450ml/¾ pint hot milk 2 tsp Dijon mustard 115g/4oz mature cheddar, coarsely grated 55g/2oz Parmesan, coarsely grated (or alternative vegetarian hard cheese) salt and freshly ground black pepper 375g ready-rolled puff pastry1 free-range egg, beaten 375g ready-rolled puff pastry 1 free-range egg, beaten Method Preheat the oven to 200C/180C Fan/Gas 6. Break the cauliflower into fairly small, even-sized florets. Some of the smaller leaves can be chopped into pieces.To make the vegetable filling, bring a large pan of salted water to the boil. Add the leeks and boil for 4 minutes. Add the cauliflower florets and leaves, and bring back to the boil for 3 minutes until just tender. Drain and run under cold water to stop the cooking. Drain well and set aside.To make the cheese sauce, melt the butter in a large saucepan over a medium heat. Sprinkle in the flour and stir for 1 minute. Gradually add the hot milk, whisking until thickened. Stir in the mustard, cheddar and Parmesan, then season well with salt and freshly ground black pepper. Leave to cool for 5 minutes.To finish the vegetable filling, heat the knob of butter over a high heat. Add the mushrooms and pan-fry for 3 minutes until golden. Season with salt and pepper, then set aside to cool. Add all the cold vegetables and frozen peas to the cheese sauce, stir and check the seasoning. Spoon into the pie dish.Unroll the pastry and cut a 7cm/2¾in strip from the short side and chill this in the fridge. Roll out the remaining pastry to slightly bigger than the top of your pie dish. Brush beaten egg around the edge of the dish, then place the pastry on top and press down on the edges to seal. Trim any excess pastry with a sharp knife and make a small slit in the centre for the steam to escape. Brush the top with beaten egg.Roll out the reserved strip of pastry to be a bit thinner, then roll it up tightly. Using a sharp knife, slice to make long thin strips. Unravel and dip them into the egg wash, then arrange on top of the pie, in a random pattern. Bake for about 40–45 minutes, until the pastry is golden and the sauce is bubbling around the edges. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Break the cauliflower into fairly small, even-sized florets. Some of the smaller leaves can be chopped into pieces. Break the cauliflower into fairly small, even-sized florets. Some of the smaller leaves can be chopped into pieces. To make the vegetable filling, bring a large pan of salted water to the boil. Add the leeks and boil for 4 minutes. Add the cauliflower florets and leaves, and bring back to the boil for 3 minutes until just tender. Drain and run under cold water to stop the cooking. Drain well and set aside. To make the vegetable filling, bring a large pan of salted water to the boil. Add the leeks and boil for 4 minutes. Add the cauliflower florets and leaves, and bring back to the boil for 3 minutes until just tender. Drain and run under cold water to stop the cooking. Drain well and set aside. To make the cheese sauce, melt the butter in a large saucepan over a medium heat. Sprinkle in the flour and stir for 1 minute. Gradually add the hot milk, whisking until thickened. Stir in the mustard, cheddar and Parmesan, then season well with salt and freshly ground black pepper. Leave to cool for 5 minutes. To make the cheese sauce, melt the butter in a large saucepan over a medium heat. Sprinkle in the flour and stir for 1 minute. Gradually add the hot milk, whisking until thickened. Stir in the mustard, cheddar and Parmesan, then season well with salt and freshly ground black pepper. Leave to cool for 5 minutes. To finish the vegetable filling, heat the knob of butter over a high heat. Add the mushrooms and pan-fry for 3 minutes until golden. Season with salt and pepper, then set aside to cool. Add all the cold vegetables and frozen peas to the cheese sauce, stir and check the seasoning. Spoon into the pie dish. To finish the vegetable filling, heat the knob of butter over a high heat. Add the mushrooms and pan-fry for 3 minutes until golden. Season with salt and pepper, then set aside to cool. Add all the cold vegetables and frozen peas to the cheese sauce, stir and check the seasoning. Spoon into the pie dish. Unroll the pastry and cut a 7cm/2¾in strip from the short side and chill this in the fridge. Roll out the remaining pastry to slightly bigger than the top of your pie dish. Brush beaten egg around the edge of the dish, then place the pastry on top and press down on the edges to seal. Trim any excess pastry with a sharp knife and make a small slit in the centre for the steam to escape. Brush the top with beaten egg. Unroll the pastry and cut a 7cm/2¾in strip from the short side and chill this in the fridge. Roll out the remaining pastry to slightly bigger than the top of your pie dish. Brush beaten egg around the edge of the dish, then place the pastry on top and press down on the edges to seal. Trim any excess pastry with a sharp knife and make a small slit in the centre for the steam to escape. Brush the top with beaten egg. Roll out the reserved strip of pastry to be a bit thinner, then roll it up tightly. Using a sharp knife, slice to make long thin strips. Unravel and dip them into the egg wash, then arrange on top of the pie, in a random pattern. Bake for about 40–45 minutes, until the pastry is golden and the sauce is bubbling around the edges. Roll out the reserved strip of pastry to be a bit thinner, then roll it up tightly. Using a sharp knife, slice to make long thin strips. Unravel and dip them into the egg wash, then arrange on top of the pie, in a random pattern. Bake for about 40–45 minutes, until the pastry is golden and the sauce is bubbling around the edges. Recipe tips The pie can be made, left unglazed and kept covered in the fridge for up to 24 hours ahead. Not suitable for freezing.
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"title": "Humble pie recipe",
"content": "An average of 4.1 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/humble_pie_39148_16x9.jpg Mary Berry has taken humble ingredients and elevated them to create this hearty vegetarian cheesy pie topped with golden puff pastry that feels like a real treat. Equipment and preparation: You will need a fairly deep 28cm/11in diameter dish or 3-pint dish. 1 large cauliflower2 leeks, trimmed and cut into 2cm/¾in slicesknob of butter200g/7oz button mushrooms, halved115g/4oz frozen petits poissalt and freshly ground black pepper 1 large cauliflower 2 leeks, trimmed and cut into 2cm/¾in slices knob of butter 200g/7oz button mushrooms, halved 115g/4oz frozen petits pois salt and freshly ground black pepper 55g/2oz butter55g/2oz plain flour450ml/¾ pint hot milk2 tsp Dijon mustard115g/4oz mature cheddar, coarsely grated55g/2oz Parmesan, coarsely grated (or alternative vegetarian hard cheese)salt and freshly ground black pepper 55g/2oz butter 55g/2oz plain flour 450ml/¾ pint hot milk 2 tsp Dijon mustard 115g/4oz mature cheddar, coarsely grated 55g/2oz Parmesan, coarsely grated (or alternative vegetarian hard cheese) salt and freshly ground black pepper 375g ready-rolled puff pastry1 free-range egg, beaten 375g ready-rolled puff pastry 1 free-range egg, beaten Method Preheat the oven to 200C/180C Fan/Gas 6. Break the cauliflower into fairly small, even-sized florets. Some of the smaller leaves can be chopped into pieces.To make the vegetable filling, bring a large pan of salted water to the boil. Add the leeks and boil for 4 minutes. Add the cauliflower florets and leaves, and bring back to the boil for 3 minutes until just tender. Drain and run under cold water to stop the cooking. Drain well and set aside.To make the cheese sauce, melt the butter in a large saucepan over a medium heat. Sprinkle in the flour and stir for 1 minute. Gradually add the hot milk, whisking until thickened. Stir in the mustard, cheddar and Parmesan, then season well with salt and freshly ground black pepper. Leave to cool for 5 minutes.To finish the vegetable filling, heat the knob of butter over a high heat. Add the mushrooms and pan-fry for 3 minutes until golden. Season with salt and pepper, then set aside to cool. Add all the cold vegetables and frozen peas to the cheese sauce, stir and check the seasoning. Spoon into the pie dish.Unroll the pastry and cut a 7cm/2¾in strip from the short side and chill this in the fridge. Roll out the remaining pastry to slightly bigger than the top of your pie dish. Brush beaten egg around the edge of the dish, then place the pastry on top and press down on the edges to seal. Trim any excess pastry with a sharp knife and make a small slit in the centre for the steam to escape. Brush the top with beaten egg.Roll out the reserved strip of pastry to be a bit thinner, then roll it up tightly. Using a sharp knife, slice to make long thin strips. Unravel and dip them into the egg wash, then arrange on top of the pie, in a random pattern. Bake for about 40–45 minutes, until the pastry is golden and the sauce is bubbling around the edges. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Break the cauliflower into fairly small, even-sized florets. Some of the smaller leaves can be chopped into pieces. Break the cauliflower into fairly small, even-sized florets. Some of the smaller leaves can be chopped into pieces. To make the vegetable filling, bring a large pan of salted water to the boil. Add the leeks and boil for 4 minutes. Add the cauliflower florets and leaves, and bring back to the boil for 3 minutes until just tender. Drain and run under cold water to stop the cooking. Drain well and set aside. To make the vegetable filling, bring a large pan of salted water to the boil. Add the leeks and boil for 4 minutes. Add the cauliflower florets and leaves, and bring back to the boil for 3 minutes until just tender. Drain and run under cold water to stop the cooking. Drain well and set aside. To make the cheese sauce, melt the butter in a large saucepan over a medium heat. Sprinkle in the flour and stir for 1 minute. Gradually add the hot milk, whisking until thickened. Stir in the mustard, cheddar and Parmesan, then season well with salt and freshly ground black pepper. Leave to cool for 5 minutes. To make the cheese sauce, melt the butter in a large saucepan over a medium heat. Sprinkle in the flour and stir for 1 minute. Gradually add the hot milk, whisking until thickened. Stir in the mustard, cheddar and Parmesan, then season well with salt and freshly ground black pepper. Leave to cool for 5 minutes. To finish the vegetable filling, heat the knob of butter over a high heat. Add the mushrooms and pan-fry for 3 minutes until golden. Season with salt and pepper, then set aside to cool. Add all the cold vegetables and frozen peas to the cheese sauce, stir and check the seasoning. Spoon into the pie dish. To finish the vegetable filling, heat the knob of butter over a high heat. Add the mushrooms and pan-fry for 3 minutes until golden. Season with salt and pepper, then set aside to cool. Add all the cold vegetables and frozen peas to the cheese sauce, stir and check the seasoning. Spoon into the pie dish. Unroll the pastry and cut a 7cm/2¾in strip from the short side and chill this in the fridge. Roll out the remaining pastry to slightly bigger than the top of your pie dish. Brush beaten egg around the edge of the dish, then place the pastry on top and press down on the edges to seal. Trim any excess pastry with a sharp knife and make a small slit in the centre for the steam to escape. Brush the top with beaten egg. Unroll the pastry and cut a 7cm/2¾in strip from the short side and chill this in the fridge. Roll out the remaining pastry to slightly bigger than the top of your pie dish. Brush beaten egg around the edge of the dish, then place the pastry on top and press down on the edges to seal. Trim any excess pastry with a sharp knife and make a small slit in the centre for the steam to escape. Brush the top with beaten egg. Roll out the reserved strip of pastry to be a bit thinner, then roll it up tightly. Using a sharp knife, slice to make long thin strips. Unravel and dip them into the egg wash, then arrange on top of the pie, in a random pattern. Bake for about 40–45 minutes, until the pastry is golden and the sauce is bubbling around the edges. Roll out the reserved strip of pastry to be a bit thinner, then roll it up tightly. Using a sharp knife, slice to make long thin strips. Unravel and dip them into the egg wash, then arrange on top of the pie, in a random pattern. Bake for about 40–45 minutes, until the pastry is golden and the sauce is bubbling around the edges. Recipe tips The pie can be made, left unglazed and kept covered in the fridge for up to 24 hours ahead. Not suitable for freezing."
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Crunchy banana yoghurt 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_banana_yoghurt_48211_16x9.jpg Banana and yoghurt are a perfect low-calorie breakfast combination that will keep you going until lunchtime. The banana adds sweetness without the need for extra sugar and the seeds bring a satisfying crunch. As part of an Intermittent diet plan, 1 serving provides: Your daily piece of fruit 2 of your 3 daily low-fat dairy portions This meal provides 149 kcal per portion. 340g/12oz fat-free natural Greek-style yoghurt1 banana, peeled and sliced15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked almonds) 340g/12oz fat-free natural Greek-style yoghurt 1 banana, peeled and sliced 15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked almonds) Method Divide the yoghurt between two small bowls. Scatter the banana on top.Sprinkle with seeds or nuts and serve. Divide the yoghurt between two small bowls. Scatter the banana on top. Divide the yoghurt between two small bowls. Scatter the banana on top. Sprinkle with seeds or nuts and serve. Sprinkle with seeds or nuts and serve. Recipe tips Look out for mixed bags of pumpkin, sesame and sunflower seeds but watch your portion size carefully as they are very high in calories.
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"title": "Crunchy banana yoghurt 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_banana_yoghurt_48211_16x9.jpg Banana and yoghurt are a perfect low-calorie breakfast combination that will keep you going until lunchtime. The banana adds sweetness without the need for extra sugar and the seeds bring a satisfying crunch. As part of an Intermittent diet plan, 1 serving provides: Your daily piece of fruit 2 of your 3 daily low-fat dairy portions This meal provides 149 kcal per portion. 340g/12oz fat-free natural Greek-style yoghurt1 banana, peeled and sliced15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked almonds) 340g/12oz fat-free natural Greek-style yoghurt 1 banana, peeled and sliced 15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked almonds) Method Divide the yoghurt between two small bowls. Scatter the banana on top.Sprinkle with seeds or nuts and serve. Divide the yoghurt between two small bowls. Scatter the banana on top. Divide the yoghurt between two small bowls. Scatter the banana on top. Sprinkle with seeds or nuts and serve. Sprinkle with seeds or nuts and serve. Recipe tips Look out for mixed bags of pumpkin, sesame and sunflower seeds but watch your portion size carefully as they are very high in calories."
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865f910376b9bf0bdbb37d42ba97e4bc909f1c065362a1de9dca7c8d25651540
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Warm chicken salad recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_chicken_salad_03629_16x9.jpg A gorgeous chicken salad that can be served warm or cold, perfect for a quick healthy supper. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 205 kcal per portion. 2 small chicken breasts, boned, skinned and cut in halfcalorie controlled cooking oil spray1 large orange or red pepper, deseeded and cut in to chunks1 little gem lettuce, leaves separated50g/1¾oz watercress, tough stalks removed2 ripe medium tomatoes, cut into small chunks⅓ cucumber, sliced1 tsp thick balsamic vinegar½ small lemon, juice onlysea salt and freshly ground black pepper 2 small chicken breasts, boned, skinned and cut in half calorie controlled cooking oil spray 1 large orange or red pepper, deseeded and cut in to chunks 1 little gem lettuce, leaves separated 50g/1¾oz watercress, tough stalks removed 2 ripe medium tomatoes, cut into small chunks ⅓ cucumber, sliced 1 tsp thick balsamic vinegar ½ small lemon, juice only sea salt and freshly ground black pepper Method Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate.Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften.Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate. Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate. Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften. Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften. Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Recipe tips If you want to serve your salad cold, let the chicken and peppers cool completely before adding to the salad. Cover and chill. Dress with the balsamic vinegar and lemon juice just before serving.
|
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"url": "https://www.bbc.co.uk/food/recipes/warm_chicken_salad_03629",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Warm chicken salad recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_chicken_salad_03629_16x9.jpg A gorgeous chicken salad that can be served warm or cold, perfect for a quick healthy supper. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 205 kcal per portion. 2 small chicken breasts, boned, skinned and cut in halfcalorie controlled cooking oil spray1 large orange or red pepper, deseeded and cut in to chunks1 little gem lettuce, leaves separated50g/1¾oz watercress, tough stalks removed2 ripe medium tomatoes, cut into small chunks⅓ cucumber, sliced1 tsp thick balsamic vinegar½ small lemon, juice onlysea salt and freshly ground black pepper 2 small chicken breasts, boned, skinned and cut in half calorie controlled cooking oil spray 1 large orange or red pepper, deseeded and cut in to chunks 1 little gem lettuce, leaves separated 50g/1¾oz watercress, tough stalks removed 2 ripe medium tomatoes, cut into small chunks ⅓ cucumber, sliced 1 tsp thick balsamic vinegar ½ small lemon, juice only sea salt and freshly ground black pepper Method Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate.Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften.Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate. Season the chicken pieces on both sides with salt and pepper. Spray a large non-stick frying pan with oil and place over a high heat. Cook the chicken pieces for three minutes on each side or until lightly browned and cooked through. Transfer to a plate. Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften. Spray the pan with a little more oil and cook the pepper for three minutes on each side or until lightly charred and beginning to soften. Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Arrange the lettuce leaves, watercress, tomatoes, cucumber and pepper on two plates. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Slice the chicken breasts and scatter on top of salad. Drizzle with the balsamic vinegar and squeeze the lemon juice over. Season with black pepper and serve. Recipe tips If you want to serve your salad cold, let the chicken and peppers cool completely before adding to the salad. Cover and chill. Dress with the balsamic vinegar and lemon juice just before serving."
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47a0bab82a6deeacd70036bb6e6fc67f38b65c5078b59000bc01d818cb6a8a77
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Jumbo prawns with tomatoes and garlic recipe
An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jumbo_prawns_with_15297_16x9.jpg This fiery dish of prawns, tomatoes and garlic is perfect to wake you up! Great for warming up in winter, or for a balmy summer evening. If you want to turn down the heat use less chilli or none at all. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 180 kcal per portion. 1 tbsp mild olive oil2 garlic cloves, very thinly sliced1 long red chilli, deseeded and finely chopped (or use ½ tsp dried chilli flakes)150g/5½oz cherry tomatoes, halved½ lemon, juice only250g/9oz jumbo king prawns, cooked, peeled and deveined3 heaped tbsp roughly chopped flat leaf parsleyground black pepper160g/6oz green beans, steamed, to serve 1 tbsp mild olive oil 2 garlic cloves, very thinly sliced 1 long red chilli, deseeded and finely chopped (or use ½ tsp dried chilli flakes) 150g/5½oz cherry tomatoes, halved ½ lemon, juice only 250g/9oz jumbo king prawns, cooked, peeled and deveined 3 heaped tbsp roughly chopped flat leaf parsley ground black pepper 160g/6oz green beans, steamed, to serve Method Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally.Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through.Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans. Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally. Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally. Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through. Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through. Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans. Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/jumbo_prawns_with_15297",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Jumbo prawns with tomatoes and garlic recipe",
"content": "An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jumbo_prawns_with_15297_16x9.jpg This fiery dish of prawns, tomatoes and garlic is perfect to wake you up! Great for warming up in winter, or for a balmy summer evening. If you want to turn down the heat use less chilli or none at all. As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions. This meal provides 180 kcal per portion. 1 tbsp mild olive oil2 garlic cloves, very thinly sliced1 long red chilli, deseeded and finely chopped (or use ½ tsp dried chilli flakes)150g/5½oz cherry tomatoes, halved½ lemon, juice only250g/9oz jumbo king prawns, cooked, peeled and deveined3 heaped tbsp roughly chopped flat leaf parsleyground black pepper160g/6oz green beans, steamed, to serve 1 tbsp mild olive oil 2 garlic cloves, very thinly sliced 1 long red chilli, deseeded and finely chopped (or use ½ tsp dried chilli flakes) 150g/5½oz cherry tomatoes, halved ½ lemon, juice only 250g/9oz jumbo king prawns, cooked, peeled and deveined 3 heaped tbsp roughly chopped flat leaf parsley ground black pepper 160g/6oz green beans, steamed, to serve Method Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally.Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through.Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans. Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally. Heat the oil in a small frying pan over a low heat. Add the garlic and chilli and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally. Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through. Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften. Stir in the prawns and cook for 2-3 minutes, stirring, until the tomatoes are well softened and the prawns are hot through. Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans. Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans."
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119fb2a04b07818be2d3dc06e3c7240f2056be07864fc273ef762e5cda22d30b
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Chilli salad bowls recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chilli_salad_bowls_22404_16x9.jpg This is one of the gutsiest salads we’ve come up with – packed with beef and flavour. A proper Hairy Dieters’ feast. If you like, you can also make this with ready-made taco shells which are even lower in calories than tortillas so you can eat more filling! Each serving provides 465 kcal, 28g protein, 45g carbohydrate (of which 11g sugars), 17g fat (of which 9.4g saturates), 6.1g fibre and 2.3g salt. 300g/10½oz lean beef mince (less than 10% fat)1 small onion, finely chopped2 garlic cloves, peeled and crushed1 tsp ground cumin1 tsp ground coriander1 tsp hot chilli powder2 tbsp tomato purée½ tsp caster sugar300ml/½ pint beef stock, made with 1 beef stock cube4 large flour tortillas1 tsp sunflower oil1 romaine lettuce or 3 baby gem lettuces, leaves thickly shredded3 ripe vine tomatoes, sliced15cm/6in piece cucumber, sliced4 spring onions, trimmed and sliced½ lime, juice only40g/1½oz mature cheddar4 tbsp half-fat crème fraîche4 tbsp fresh tomato salsa sauceflaked sea saltfreshly ground black pepper 300g/10½oz lean beef mince (less than 10% fat) 1 small onion, finely chopped 2 garlic cloves, peeled and crushed 1 tsp ground cumin 1 tsp ground coriander 1 tsp hot chilli powder 2 tbsp tomato purée ½ tsp caster sugar 300ml/½ pint beef stock, made with 1 beef stock cube 4 large flour tortillas 1 tsp sunflower oil 1 romaine lettuce or 3 baby gem lettuces, leaves thickly shredded 3 ripe vine tomatoes, sliced 15cm/6in piece cucumber, sliced 4 spring onions, trimmed and sliced ½ lime, juice only 40g/1½oz mature cheddar 4 tbsp half-fat crème fraîche 4 tbsp fresh tomato salsa sauce flaked sea salt freshly ground black pepper Method Put the minced beef, onion and garlic in a medium non-stick saucepan and cook over a high heat for five minutes, stirring with two wooden spoons to break up any clumps of meat. Stir in the cumin, coriander and chilli and cook for two minutes more, stirring constantly. Add the tomato purée, sugar and beef stock and bring to a simmer. Cover the pan and leave to simmer gently over a low heat for 30 minutes. Remove the lid and stir the chilli mixture occasionally.While the beef is cooking, prepare the tortilla bowls. Preheat the oven to 180C/350F/Gas 4. Take a sheet of foil about 1 metre/40in long and scrunch it up into a ball about 10cm/4in in diameter. Place it in the centre of a large baking sheet.Take a tortilla and brush the centre on one side with a little of the oil – this will help prevent it sticking to the foil. Drape the tortilla over the ball of foil, oil-side down, pinching and loosely pleating it to create a bowl shape. Bake for five minutes until the bowl shape is set and the tortilla is lightly crisped.Take the tortilla out of the oven and carefully remove it from the foil – it should be just cool enough to handle. Place the tortilla on an upturned tumbler and press to create a flat base on which to turn the tortilla once cold. The tortilla should still be warm enough to mould to the shape of the glass. Leave to cool while you make the next bowl in the same way. Put each upturned tortilla on a plate as soon as it is ready.Remove the lid from the pan of beef and turn the heat up high. Cook for a further 4–5 minutes, stirring constantly, until most of the liquid has evaporated and the beef is looking fairly dry. Take the pan off the heat.Toss the lettuce with the tomatoes, cucumber, spring onions and lime juice. Divide the salad between the tortilla bowls and season with black pepper, then top with the hot mince. Coarsely grate some cheddar over each serving and add some crème fraîche and salsa. Tuck in while the beef is warm. Put the minced beef, onion and garlic in a medium non-stick saucepan and cook over a high heat for five minutes, stirring with two wooden spoons to break up any clumps of meat. Stir in the cumin, coriander and chilli and cook for two minutes more, stirring constantly. Add the tomato purée, sugar and beef stock and bring to a simmer. Cover the pan and leave to simmer gently over a low heat for 30 minutes. Remove the lid and stir the chilli mixture occasionally. Put the minced beef, onion and garlic in a medium non-stick saucepan and cook over a high heat for five minutes, stirring with two wooden spoons to break up any clumps of meat. Stir in the cumin, coriander and chilli and cook for two minutes more, stirring constantly. Add the tomato purée, sugar and beef stock and bring to a simmer. Cover the pan and leave to simmer gently over a low heat for 30 minutes. Remove the lid and stir the chilli mixture occasionally. While the beef is cooking, prepare the tortilla bowls. Preheat the oven to 180C/350F/Gas 4. Take a sheet of foil about 1 metre/40in long and scrunch it up into a ball about 10cm/4in in diameter. Place it in the centre of a large baking sheet. While the beef is cooking, prepare the tortilla bowls. Preheat the oven to 180C/350F/Gas 4. Take a sheet of foil about 1 metre/40in long and scrunch it up into a ball about 10cm/4in in diameter. Place it in the centre of a large baking sheet. Take a tortilla and brush the centre on one side with a little of the oil – this will help prevent it sticking to the foil. Drape the tortilla over the ball of foil, oil-side down, pinching and loosely pleating it to create a bowl shape. Bake for five minutes until the bowl shape is set and the tortilla is lightly crisped. Take a tortilla and brush the centre on one side with a little of the oil – this will help prevent it sticking to the foil. Drape the tortilla over the ball of foil, oil-side down, pinching and loosely pleating it to create a bowl shape. Bake for five minutes until the bowl shape is set and the tortilla is lightly crisped. Take the tortilla out of the oven and carefully remove it from the foil – it should be just cool enough to handle. Place the tortilla on an upturned tumbler and press to create a flat base on which to turn the tortilla once cold. The tortilla should still be warm enough to mould to the shape of the glass. Leave to cool while you make the next bowl in the same way. Put each upturned tortilla on a plate as soon as it is ready. Take the tortilla out of the oven and carefully remove it from the foil – it should be just cool enough to handle. Place the tortilla on an upturned tumbler and press to create a flat base on which to turn the tortilla once cold. The tortilla should still be warm enough to mould to the shape of the glass. Leave to cool while you make the next bowl in the same way. Put each upturned tortilla on a plate as soon as it is ready. Remove the lid from the pan of beef and turn the heat up high. Cook for a further 4–5 minutes, stirring constantly, until most of the liquid has evaporated and the beef is looking fairly dry. Take the pan off the heat. Remove the lid from the pan of beef and turn the heat up high. Cook for a further 4–5 minutes, stirring constantly, until most of the liquid has evaporated and the beef is looking fairly dry. Take the pan off the heat. Toss the lettuce with the tomatoes, cucumber, spring onions and lime juice. Divide the salad between the tortilla bowls and season with black pepper, then top with the hot mince. Coarsely grate some cheddar over each serving and add some crème fraîche and salsa. Tuck in while the beef is warm. Toss the lettuce with the tomatoes, cucumber, spring onions and lime juice. Divide the salad between the tortilla bowls and season with black pepper, then top with the hot mince. Coarsely grate some cheddar over each serving and add some crème fraîche and salsa. Tuck in while the beef is warm.
|
{
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"url": "https://www.bbc.co.uk/food/recipes/chilli_salad_bowls_22404",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chilli salad bowls recipe",
"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chilli_salad_bowls_22404_16x9.jpg This is one of the gutsiest salads we’ve come up with – packed with beef and flavour. A proper Hairy Dieters’ feast. If you like, you can also make this with ready-made taco shells which are even lower in calories than tortillas so you can eat more filling! Each serving provides 465 kcal, 28g protein, 45g carbohydrate (of which 11g sugars), 17g fat (of which 9.4g saturates), 6.1g fibre and 2.3g salt. 300g/10½oz lean beef mince (less than 10% fat)1 small onion, finely chopped2 garlic cloves, peeled and crushed1 tsp ground cumin1 tsp ground coriander1 tsp hot chilli powder2 tbsp tomato purée½ tsp caster sugar300ml/½ pint beef stock, made with 1 beef stock cube4 large flour tortillas1 tsp sunflower oil1 romaine lettuce or 3 baby gem lettuces, leaves thickly shredded3 ripe vine tomatoes, sliced15cm/6in piece cucumber, sliced4 spring onions, trimmed and sliced½ lime, juice only40g/1½oz mature cheddar4 tbsp half-fat crème fraîche4 tbsp fresh tomato salsa sauceflaked sea saltfreshly ground black pepper 300g/10½oz lean beef mince (less than 10% fat) 1 small onion, finely chopped 2 garlic cloves, peeled and crushed 1 tsp ground cumin 1 tsp ground coriander 1 tsp hot chilli powder 2 tbsp tomato purée ½ tsp caster sugar 300ml/½ pint beef stock, made with 1 beef stock cube 4 large flour tortillas 1 tsp sunflower oil 1 romaine lettuce or 3 baby gem lettuces, leaves thickly shredded 3 ripe vine tomatoes, sliced 15cm/6in piece cucumber, sliced 4 spring onions, trimmed and sliced ½ lime, juice only 40g/1½oz mature cheddar 4 tbsp half-fat crème fraîche 4 tbsp fresh tomato salsa sauce flaked sea salt freshly ground black pepper Method Put the minced beef, onion and garlic in a medium non-stick saucepan and cook over a high heat for five minutes, stirring with two wooden spoons to break up any clumps of meat. Stir in the cumin, coriander and chilli and cook for two minutes more, stirring constantly. Add the tomato purée, sugar and beef stock and bring to a simmer. Cover the pan and leave to simmer gently over a low heat for 30 minutes. Remove the lid and stir the chilli mixture occasionally.While the beef is cooking, prepare the tortilla bowls. Preheat the oven to 180C/350F/Gas 4. Take a sheet of foil about 1 metre/40in long and scrunch it up into a ball about 10cm/4in in diameter. Place it in the centre of a large baking sheet.Take a tortilla and brush the centre on one side with a little of the oil – this will help prevent it sticking to the foil. Drape the tortilla over the ball of foil, oil-side down, pinching and loosely pleating it to create a bowl shape. Bake for five minutes until the bowl shape is set and the tortilla is lightly crisped.Take the tortilla out of the oven and carefully remove it from the foil – it should be just cool enough to handle. Place the tortilla on an upturned tumbler and press to create a flat base on which to turn the tortilla once cold. The tortilla should still be warm enough to mould to the shape of the glass. Leave to cool while you make the next bowl in the same way. Put each upturned tortilla on a plate as soon as it is ready.Remove the lid from the pan of beef and turn the heat up high. Cook for a further 4–5 minutes, stirring constantly, until most of the liquid has evaporated and the beef is looking fairly dry. Take the pan off the heat.Toss the lettuce with the tomatoes, cucumber, spring onions and lime juice. Divide the salad between the tortilla bowls and season with black pepper, then top with the hot mince. Coarsely grate some cheddar over each serving and add some crème fraîche and salsa. Tuck in while the beef is warm. Put the minced beef, onion and garlic in a medium non-stick saucepan and cook over a high heat for five minutes, stirring with two wooden spoons to break up any clumps of meat. Stir in the cumin, coriander and chilli and cook for two minutes more, stirring constantly. Add the tomato purée, sugar and beef stock and bring to a simmer. Cover the pan and leave to simmer gently over a low heat for 30 minutes. Remove the lid and stir the chilli mixture occasionally. Put the minced beef, onion and garlic in a medium non-stick saucepan and cook over a high heat for five minutes, stirring with two wooden spoons to break up any clumps of meat. Stir in the cumin, coriander and chilli and cook for two minutes more, stirring constantly. Add the tomato purée, sugar and beef stock and bring to a simmer. Cover the pan and leave to simmer gently over a low heat for 30 minutes. Remove the lid and stir the chilli mixture occasionally. While the beef is cooking, prepare the tortilla bowls. Preheat the oven to 180C/350F/Gas 4. Take a sheet of foil about 1 metre/40in long and scrunch it up into a ball about 10cm/4in in diameter. Place it in the centre of a large baking sheet. While the beef is cooking, prepare the tortilla bowls. Preheat the oven to 180C/350F/Gas 4. Take a sheet of foil about 1 metre/40in long and scrunch it up into a ball about 10cm/4in in diameter. Place it in the centre of a large baking sheet. Take a tortilla and brush the centre on one side with a little of the oil – this will help prevent it sticking to the foil. Drape the tortilla over the ball of foil, oil-side down, pinching and loosely pleating it to create a bowl shape. Bake for five minutes until the bowl shape is set and the tortilla is lightly crisped. Take a tortilla and brush the centre on one side with a little of the oil – this will help prevent it sticking to the foil. Drape the tortilla over the ball of foil, oil-side down, pinching and loosely pleating it to create a bowl shape. Bake for five minutes until the bowl shape is set and the tortilla is lightly crisped. Take the tortilla out of the oven and carefully remove it from the foil – it should be just cool enough to handle. Place the tortilla on an upturned tumbler and press to create a flat base on which to turn the tortilla once cold. The tortilla should still be warm enough to mould to the shape of the glass. Leave to cool while you make the next bowl in the same way. Put each upturned tortilla on a plate as soon as it is ready. Take the tortilla out of the oven and carefully remove it from the foil – it should be just cool enough to handle. Place the tortilla on an upturned tumbler and press to create a flat base on which to turn the tortilla once cold. The tortilla should still be warm enough to mould to the shape of the glass. Leave to cool while you make the next bowl in the same way. Put each upturned tortilla on a plate as soon as it is ready. Remove the lid from the pan of beef and turn the heat up high. Cook for a further 4–5 minutes, stirring constantly, until most of the liquid has evaporated and the beef is looking fairly dry. Take the pan off the heat. Remove the lid from the pan of beef and turn the heat up high. Cook for a further 4–5 minutes, stirring constantly, until most of the liquid has evaporated and the beef is looking fairly dry. Take the pan off the heat. Toss the lettuce with the tomatoes, cucumber, spring onions and lime juice. Divide the salad between the tortilla bowls and season with black pepper, then top with the hot mince. Coarsely grate some cheddar over each serving and add some crème fraîche and salsa. Tuck in while the beef is warm. Toss the lettuce with the tomatoes, cucumber, spring onions and lime juice. Divide the salad between the tortilla bowls and season with black pepper, then top with the hot mince. Coarsely grate some cheddar over each serving and add some crème fraîche and salsa. Tuck in while the beef is warm."
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89cccb5cd816ae1f926ec8583071d5c6ed4c94c1483676853c500eed6829b360
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Toasted crumpets and warm spiced berries recipe
Toasted crumpets and warm spiced berries with yoghurt and honey An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toasted_crumpets_and_99702_16x9.jpg Top your crumpets with this mixture of gooey fruit, honey and yoghurt and you won’t miss the butter. Each serving provides 299 kcal, 13g protein, 54g carbohydrate (of which 18g sugars), 1.4g fat (of which 0.3g saturates), 6.5g fibre and 1.7g salt. 4 crumpets100g/3½oz fat-free Greek yoghurt150g/5½oz ripe strawberries, hulled and sliced50g/2oz raspberries50g/2oz blueberries2 big pinches ground mixed spice2 tsp runny honey, for drizzling 4 crumpets 100g/3½oz fat-free Greek yoghurt 150g/5½oz ripe strawberries, hulled and sliced 50g/2oz raspberries 50g/2oz blueberries 2 big pinches ground mixed spice 2 tsp runny honey, for drizzling Method Toast the crumpets in a toaster, or under the grill, until lightly browned.Put the yoghurt in a bowl and stir until it looks glossy.Place a non-stick frying pan over a medium-high heat and add all the fruit. Sprinkle with two good pinches of ground mixed spice and cook for just a minute, tossing regularly until the fruit is softened but still holding its shape. This will bring out the sweetness without the need to add extra sugar.Divide the hot, toasted crumpets between two plates. Spoon the fruit over the top and allow some of it to tumble on to the plates. Spoon the yoghurt on top and drizzle with a little honey. Toast the crumpets in a toaster, or under the grill, until lightly browned. Toast the crumpets in a toaster, or under the grill, until lightly browned. Put the yoghurt in a bowl and stir until it looks glossy. Put the yoghurt in a bowl and stir until it looks glossy. Place a non-stick frying pan over a medium-high heat and add all the fruit. Sprinkle with two good pinches of ground mixed spice and cook for just a minute, tossing regularly until the fruit is softened but still holding its shape. This will bring out the sweetness without the need to add extra sugar. Place a non-stick frying pan over a medium-high heat and add all the fruit. Sprinkle with two good pinches of ground mixed spice and cook for just a minute, tossing regularly until the fruit is softened but still holding its shape. This will bring out the sweetness without the need to add extra sugar. Divide the hot, toasted crumpets between two plates. Spoon the fruit over the top and allow some of it to tumble on to the plates. Spoon the yoghurt on top and drizzle with a little honey. Divide the hot, toasted crumpets between two plates. Spoon the fruit over the top and allow some of it to tumble on to the plates. Spoon the yoghurt on top and drizzle with a little honey.
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"content": "Toasted crumpets and warm spiced berries with yoghurt and honey An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toasted_crumpets_and_99702_16x9.jpg Top your crumpets with this mixture of gooey fruit, honey and yoghurt and you won’t miss the butter. Each serving provides 299 kcal, 13g protein, 54g carbohydrate (of which 18g sugars), 1.4g fat (of which 0.3g saturates), 6.5g fibre and 1.7g salt. 4 crumpets100g/3½oz fat-free Greek yoghurt150g/5½oz ripe strawberries, hulled and sliced50g/2oz raspberries50g/2oz blueberries2 big pinches ground mixed spice2 tsp runny honey, for drizzling 4 crumpets 100g/3½oz fat-free Greek yoghurt 150g/5½oz ripe strawberries, hulled and sliced 50g/2oz raspberries 50g/2oz blueberries 2 big pinches ground mixed spice 2 tsp runny honey, for drizzling Method Toast the crumpets in a toaster, or under the grill, until lightly browned.Put the yoghurt in a bowl and stir until it looks glossy.Place a non-stick frying pan over a medium-high heat and add all the fruit. Sprinkle with two good pinches of ground mixed spice and cook for just a minute, tossing regularly until the fruit is softened but still holding its shape. This will bring out the sweetness without the need to add extra sugar.Divide the hot, toasted crumpets between two plates. Spoon the fruit over the top and allow some of it to tumble on to the plates. Spoon the yoghurt on top and drizzle with a little honey. Toast the crumpets in a toaster, or under the grill, until lightly browned. Toast the crumpets in a toaster, or under the grill, until lightly browned. Put the yoghurt in a bowl and stir until it looks glossy. Put the yoghurt in a bowl and stir until it looks glossy. Place a non-stick frying pan over a medium-high heat and add all the fruit. Sprinkle with two good pinches of ground mixed spice and cook for just a minute, tossing regularly until the fruit is softened but still holding its shape. This will bring out the sweetness without the need to add extra sugar. Place a non-stick frying pan over a medium-high heat and add all the fruit. Sprinkle with two good pinches of ground mixed spice and cook for just a minute, tossing regularly until the fruit is softened but still holding its shape. This will bring out the sweetness without the need to add extra sugar. Divide the hot, toasted crumpets between two plates. Spoon the fruit over the top and allow some of it to tumble on to the plates. Spoon the yoghurt on top and drizzle with a little honey. Divide the hot, toasted crumpets between two plates. Spoon the fruit over the top and allow some of it to tumble on to the plates. Spoon the yoghurt on top and drizzle with a little honey."
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Bacon and poached eggs with tomatoes recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pan-fried_bacon_with_76907_16x9.jpg Guess what? You don’t have to give up your bacon and eggs when you’re dieting – just slightly change the way you cook it. Choose good lean back bacon and partner it with poached eggs for protein and fresh nutritious veg. With a GI of 45 this meal is high protein, low GI and provides 264 kcal per portion. Each serving provides 284 kcal, 27g protein, 2.8g carbohydrate (of which 2.5g sugars), 18g fat (of which 5.4g saturates), 1.1g fibre and 2.6g salt. 1 tsp sunflower oil4 rashers of rindless smoked back bacon1 tsp white wine vinegar2 free-range very fresh eggs (fridge cold)8 cherry tomatoes, halvedgood handful of watercressdrizzle of good-quality balsamic vinegarfreshly ground black pepper 1 tsp sunflower oil 4 rashers of rindless smoked back bacon 1 tsp white wine vinegar 2 free-range very fresh eggs (fridge cold) 8 cherry tomatoes, halved good handful of watercress drizzle of good-quality balsamic vinegar freshly ground black pepper Method Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for 2 minutes until lightly browned, then turn and fry on the other side for another 3 minutes.While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil.Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate. Put some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot. Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for 2 minutes until lightly browned, then turn and fry on the other side for another 3 minutes. Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for 2 minutes until lightly browned, then turn and fry on the other side for another 3 minutes. While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate. Put some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot. Put a small pile of watercress on each plate. Put some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot.
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"title": "Bacon and poached eggs with tomatoes recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pan-fried_bacon_with_76907_16x9.jpg Guess what? You don’t have to give up your bacon and eggs when you’re dieting – just slightly change the way you cook it. Choose good lean back bacon and partner it with poached eggs for protein and fresh nutritious veg. With a GI of 45 this meal is high protein, low GI and provides 264 kcal per portion. Each serving provides 284 kcal, 27g protein, 2.8g carbohydrate (of which 2.5g sugars), 18g fat (of which 5.4g saturates), 1.1g fibre and 2.6g salt. 1 tsp sunflower oil4 rashers of rindless smoked back bacon1 tsp white wine vinegar2 free-range very fresh eggs (fridge cold)8 cherry tomatoes, halvedgood handful of watercressdrizzle of good-quality balsamic vinegarfreshly ground black pepper 1 tsp sunflower oil 4 rashers of rindless smoked back bacon 1 tsp white wine vinegar 2 free-range very fresh eggs (fridge cold) 8 cherry tomatoes, halved good handful of watercress drizzle of good-quality balsamic vinegar freshly ground black pepper Method Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for 2 minutes until lightly browned, then turn and fry on the other side for another 3 minutes.While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil.Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate. Put some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot. Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for 2 minutes until lightly browned, then turn and fry on the other side for another 3 minutes. Brush a large non-stick frying pan with sunflower oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for 2 minutes until lightly browned, then turn and fry on the other side for another 3 minutes. While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil. The eggs should rise to the surface within a minute. If the egg white sticks to the bottom of the pan, lift it gently with a wooden spoon. Alternatively, you can use a hob-top egg poacher, lightly greased with sunflower oil. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once. Put a small pile of watercress on each plate. Put some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot. Put a small pile of watercress on each plate. Put some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot."
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b4e91199a6eb176bb750134a0e63a8e30fa489a765896f6d9041f870d3120afb
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Spicy parsnip, carrot, lentil and harissa soup recipe
An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_parsnip_carrot_red_33026_16x9.jpg This warming root veg soup is spiced with delicious flavours from the Middle East – harissa paste and cumin. Each serving provides 230 kcal, 5.6g protein, 35.9g carbohydrate (of which 9.6g sugars), 8.7g fat (of which 1.3g saturates), 7.6g fibre and 1.02g salt. 2 tbsp olive oil1 onion, chopped3 parsnips, peeled and chopped1 carrot, peeled and chopped3 garlic cloves, roughly chopped1–2 tbsp harissa paste (1 for very mild or 2 for medium heat)1 tsp ground cumin150g/5½oz red lentils, washed and drained well1 litre/1¾ pint vegetable stock (made with 3 tsp vegetable bouillon and boiling water), plus extra if needed1 lemon wedge, juice only (optional)salt and freshly ground black pepper plain yoghurt, to garnish (optional)pul biber, to garnish (optional)chopped fresh coriander, flatleaf parsley or mint, to garnish (optional) 2 tbsp olive oil 1 onion, chopped 3 parsnips, peeled and chopped 1 carrot, peeled and chopped 3 garlic cloves, roughly chopped 1–2 tbsp harissa paste (1 for very mild or 2 for medium heat) 1 tsp ground cumin 150g/5½oz red lentils, washed and drained well 1 litre/1¾ pint vegetable stock (made with 3 tsp vegetable bouillon and boiling water), plus extra if needed 1 lemon wedge, juice only (optional) salt and freshly ground black pepper plain yoghurt, to garnish (optional) pul biber, to garnish (optional) chopped fresh coriander, flatleaf parsley or mint, to garnish (optional) Method Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt, cover and fry for 5 minutes until softened but not browned.Add the parsnips, carrot and garlic and cook, stirring occasionally, for another 2 minutes.Stir in the harissa (you can always add more later) and cumin, cooking for 1–2 minutes to release the flavours.Add the lentils and stir well to coat them with the spices.Pour in the stock and bring to the boil. Lower the heat and simmer for 20–25 minutes, or until the vegetables and lentils are tender.Blend the soup until smooth, if it is too thick, add more stock.Season with salt and pepper to taste. Adjust the spice level by adding more harissa if needed. Add a squeeze of lemon too, if desired. Serve in warmed bowls, topped with a spoonful of yoghurt, a sprinkle of pul biber and some fresh herbs, if using. Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt, cover and fry for 5 minutes until softened but not browned. Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt, cover and fry for 5 minutes until softened but not browned. Add the parsnips, carrot and garlic and cook, stirring occasionally, for another 2 minutes. Add the parsnips, carrot and garlic and cook, stirring occasionally, for another 2 minutes. Stir in the harissa (you can always add more later) and cumin, cooking for 1–2 minutes to release the flavours. Stir in the harissa (you can always add more later) and cumin, cooking for 1–2 minutes to release the flavours. Add the lentils and stir well to coat them with the spices. Add the lentils and stir well to coat them with the spices. Pour in the stock and bring to the boil. Lower the heat and simmer for 20–25 minutes, or until the vegetables and lentils are tender. Pour in the stock and bring to the boil. Lower the heat and simmer for 20–25 minutes, or until the vegetables and lentils are tender. Blend the soup until smooth, if it is too thick, add more stock. Blend the soup until smooth, if it is too thick, add more stock. Season with salt and pepper to taste. Adjust the spice level by adding more harissa if needed. Add a squeeze of lemon too, if desired. Season with salt and pepper to taste. Adjust the spice level by adding more harissa if needed. Add a squeeze of lemon too, if desired. Serve in warmed bowls, topped with a spoonful of yoghurt, a sprinkle of pul biber and some fresh herbs, if using. Serve in warmed bowls, topped with a spoonful of yoghurt, a sprinkle of pul biber and some fresh herbs, if using.
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"title": "Spicy parsnip, carrot, lentil and harissa soup recipe",
"content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_parsnip_carrot_red_33026_16x9.jpg This warming root veg soup is spiced with delicious flavours from the Middle East – harissa paste and cumin. Each serving provides 230 kcal, 5.6g protein, 35.9g carbohydrate (of which 9.6g sugars), 8.7g fat (of which 1.3g saturates), 7.6g fibre and 1.02g salt. 2 tbsp olive oil1 onion, chopped3 parsnips, peeled and chopped1 carrot, peeled and chopped3 garlic cloves, roughly chopped1–2 tbsp harissa paste (1 for very mild or 2 for medium heat)1 tsp ground cumin150g/5½oz red lentils, washed and drained well1 litre/1¾ pint vegetable stock (made with 3 tsp vegetable bouillon and boiling water), plus extra if needed1 lemon wedge, juice only (optional)salt and freshly ground black pepper plain yoghurt, to garnish (optional)pul biber, to garnish (optional)chopped fresh coriander, flatleaf parsley or mint, to garnish (optional) 2 tbsp olive oil 1 onion, chopped 3 parsnips, peeled and chopped 1 carrot, peeled and chopped 3 garlic cloves, roughly chopped 1–2 tbsp harissa paste (1 for very mild or 2 for medium heat) 1 tsp ground cumin 150g/5½oz red lentils, washed and drained well 1 litre/1¾ pint vegetable stock (made with 3 tsp vegetable bouillon and boiling water), plus extra if needed 1 lemon wedge, juice only (optional) salt and freshly ground black pepper plain yoghurt, to garnish (optional) pul biber, to garnish (optional) chopped fresh coriander, flatleaf parsley or mint, to garnish (optional) Method Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt, cover and fry for 5 minutes until softened but not browned.Add the parsnips, carrot and garlic and cook, stirring occasionally, for another 2 minutes.Stir in the harissa (you can always add more later) and cumin, cooking for 1–2 minutes to release the flavours.Add the lentils and stir well to coat them with the spices.Pour in the stock and bring to the boil. Lower the heat and simmer for 20–25 minutes, or until the vegetables and lentils are tender.Blend the soup until smooth, if it is too thick, add more stock.Season with salt and pepper to taste. Adjust the spice level by adding more harissa if needed. Add a squeeze of lemon too, if desired. Serve in warmed bowls, topped with a spoonful of yoghurt, a sprinkle of pul biber and some fresh herbs, if using. Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt, cover and fry for 5 minutes until softened but not browned. Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt, cover and fry for 5 minutes until softened but not browned. Add the parsnips, carrot and garlic and cook, stirring occasionally, for another 2 minutes. Add the parsnips, carrot and garlic and cook, stirring occasionally, for another 2 minutes. Stir in the harissa (you can always add more later) and cumin, cooking for 1–2 minutes to release the flavours. Stir in the harissa (you can always add more later) and cumin, cooking for 1–2 minutes to release the flavours. Add the lentils and stir well to coat them with the spices. Add the lentils and stir well to coat them with the spices. Pour in the stock and bring to the boil. Lower the heat and simmer for 20–25 minutes, or until the vegetables and lentils are tender. Pour in the stock and bring to the boil. Lower the heat and simmer for 20–25 minutes, or until the vegetables and lentils are tender. Blend the soup until smooth, if it is too thick, add more stock. Blend the soup until smooth, if it is too thick, add more stock. Season with salt and pepper to taste. Adjust the spice level by adding more harissa if needed. Add a squeeze of lemon too, if desired. Season with salt and pepper to taste. Adjust the spice level by adding more harissa if needed. Add a squeeze of lemon too, if desired. Serve in warmed bowls, topped with a spoonful of yoghurt, a sprinkle of pul biber and some fresh herbs, if using. Serve in warmed bowls, topped with a spoonful of yoghurt, a sprinkle of pul biber and some fresh herbs, if using."
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27f7a6f82564446687888c6a3764ed5509894aef751089c0bc2ef970794959e7
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Chicken and pearl barley soup recipe
An average of 5.0 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/turmeric_chicken_soup_36075_16x9.jpg This nourishing chicken soup is packed with soothing aromatics. The chicken is cooked on the bone for extra goodness and the pearl barley is gorgeously nutty. Each serving provides 607 kcal, 67.5g protein, 15g carbohydrate (of which 1.3g sugars), 30.2g fat (of which 7.3g saturates), 2.3g fibre and 3.88g salt. 2 tbsp olive oil 1kg/2lb 4oz chicken legs and thighs, skin removed3 large garlic cloves, finely choppedthumb-sized piece ginger, peeled and crushed 1 tsp cumin seeds 2 dried bay leaves 1 tsp ground turmeric (or 1 small piece of fresh turmeric, skinned and finely sliced) ½ tsp coarsely ground black pepper 175g/6oz pearl barley 1 litre/1¾ pint hot chicken stock made with stock cubes or just-boiled water 2 tbsp olive oil 1kg/2lb 4oz chicken legs and thighs, skin removed 3 large garlic cloves, finely chopped thumb-sized piece ginger, peeled and crushed 1 tsp cumin seeds 2 dried bay leaves 1 tsp ground turmeric (or 1 small piece of fresh turmeric, skinned and finely sliced) ½ tsp coarsely ground black pepper 175g/6oz pearl barley 1 litre/1¾ pint hot chicken stock made with stock cubes or just-boiled water 1 lemon, juice only large handful flat leaf parsley, finely chopped 25g/1oz finely chopped chives extra chilli flakes (optional) salt, to taste 1 lemon, juice only large handful flat leaf parsley, finely chopped 25g/1oz finely chopped chives extra chilli flakes (optional) salt, to taste Method Heat the olive oil in a large pan over a medium heat. Add the chicken pieces to the pot and fry them until they are light golden-brown on both sides – this takes 6–8 minutes. Add the garlic, ginger, cumin seeds, bay leaf, turmeric and black pepper to the chicken. Add the stock or water and the pearl barley and bring to the boil. Turn the heat down to medium–low and allow to simmer gently for an hour, stirring every so often. Leave the contents of the pan to cool enough to handle the chicken. Carefully remove the chicken from the pan and take the meat off the bones, discarding the bones (beware of shredding too finely at this stage as the chicken will disintegrate a bit more on further heating). Remove the bay leaf and return the chicken pieces to the pan. Top up with around 300–500ml/10–18fl oz of water to make a soupy broth, then bring to the boil. Season with salt to taste. Serve in bowls with a squeeze of lemon juice, sprinkle of herbs and optional chilli flakes. Heat the olive oil in a large pan over a medium heat. Add the chicken pieces to the pot and fry them until they are light golden-brown on both sides – this takes 6–8 minutes. Heat the olive oil in a large pan over a medium heat. Add the chicken pieces to the pot and fry them until they are light golden-brown on both sides – this takes 6–8 minutes. Add the garlic, ginger, cumin seeds, bay leaf, turmeric and black pepper to the chicken. Add the stock or water and the pearl barley and bring to the boil. Add the garlic, ginger, cumin seeds, bay leaf, turmeric and black pepper to the chicken. Add the stock or water and the pearl barley and bring to the boil. Turn the heat down to medium–low and allow to simmer gently for an hour, stirring every so often. Leave the contents of the pan to cool enough to handle the chicken. Turn the heat down to medium–low and allow to simmer gently for an hour, stirring every so often. Leave the contents of the pan to cool enough to handle the chicken. Carefully remove the chicken from the pan and take the meat off the bones, discarding the bones (beware of shredding too finely at this stage as the chicken will disintegrate a bit more on further heating). Carefully remove the chicken from the pan and take the meat off the bones, discarding the bones (beware of shredding too finely at this stage as the chicken will disintegrate a bit more on further heating). Remove the bay leaf and return the chicken pieces to the pan. Remove the bay leaf and return the chicken pieces to the pan. Top up with around 300–500ml/10–18fl oz of water to make a soupy broth, then bring to the boil. Season with salt to taste. Top up with around 300–500ml/10–18fl oz of water to make a soupy broth, then bring to the boil. Season with salt to taste. Serve in bowls with a squeeze of lemon juice, sprinkle of herbs and optional chilli flakes. Serve in bowls with a squeeze of lemon juice, sprinkle of herbs and optional chilli flakes.
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"title": "Chicken and pearl barley soup recipe",
"content": "An average of 5.0 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/turmeric_chicken_soup_36075_16x9.jpg This nourishing chicken soup is packed with soothing aromatics. The chicken is cooked on the bone for extra goodness and the pearl barley is gorgeously nutty. Each serving provides 607 kcal, 67.5g protein, 15g carbohydrate (of which 1.3g sugars), 30.2g fat (of which 7.3g saturates), 2.3g fibre and 3.88g salt. 2 tbsp olive oil 1kg/2lb 4oz chicken legs and thighs, skin removed3 large garlic cloves, finely choppedthumb-sized piece ginger, peeled and crushed 1 tsp cumin seeds 2 dried bay leaves 1 tsp ground turmeric (or 1 small piece of fresh turmeric, skinned and finely sliced) ½ tsp coarsely ground black pepper 175g/6oz pearl barley 1 litre/1¾ pint hot chicken stock made with stock cubes or just-boiled water 2 tbsp olive oil 1kg/2lb 4oz chicken legs and thighs, skin removed 3 large garlic cloves, finely chopped thumb-sized piece ginger, peeled and crushed 1 tsp cumin seeds 2 dried bay leaves 1 tsp ground turmeric (or 1 small piece of fresh turmeric, skinned and finely sliced) ½ tsp coarsely ground black pepper 175g/6oz pearl barley 1 litre/1¾ pint hot chicken stock made with stock cubes or just-boiled water 1 lemon, juice only large handful flat leaf parsley, finely chopped 25g/1oz finely chopped chives extra chilli flakes (optional) salt, to taste 1 lemon, juice only large handful flat leaf parsley, finely chopped 25g/1oz finely chopped chives extra chilli flakes (optional) salt, to taste Method Heat the olive oil in a large pan over a medium heat. Add the chicken pieces to the pot and fry them until they are light golden-brown on both sides – this takes 6–8 minutes. Add the garlic, ginger, cumin seeds, bay leaf, turmeric and black pepper to the chicken. Add the stock or water and the pearl barley and bring to the boil. Turn the heat down to medium–low and allow to simmer gently for an hour, stirring every so often. Leave the contents of the pan to cool enough to handle the chicken. Carefully remove the chicken from the pan and take the meat off the bones, discarding the bones (beware of shredding too finely at this stage as the chicken will disintegrate a bit more on further heating). Remove the bay leaf and return the chicken pieces to the pan. Top up with around 300–500ml/10–18fl oz of water to make a soupy broth, then bring to the boil. Season with salt to taste. Serve in bowls with a squeeze of lemon juice, sprinkle of herbs and optional chilli flakes. Heat the olive oil in a large pan over a medium heat. Add the chicken pieces to the pot and fry them until they are light golden-brown on both sides – this takes 6–8 minutes. Heat the olive oil in a large pan over a medium heat. Add the chicken pieces to the pot and fry them until they are light golden-brown on both sides – this takes 6–8 minutes. Add the garlic, ginger, cumin seeds, bay leaf, turmeric and black pepper to the chicken. Add the stock or water and the pearl barley and bring to the boil. Add the garlic, ginger, cumin seeds, bay leaf, turmeric and black pepper to the chicken. Add the stock or water and the pearl barley and bring to the boil. Turn the heat down to medium–low and allow to simmer gently for an hour, stirring every so often. Leave the contents of the pan to cool enough to handle the chicken. Turn the heat down to medium–low and allow to simmer gently for an hour, stirring every so often. Leave the contents of the pan to cool enough to handle the chicken. Carefully remove the chicken from the pan and take the meat off the bones, discarding the bones (beware of shredding too finely at this stage as the chicken will disintegrate a bit more on further heating). Carefully remove the chicken from the pan and take the meat off the bones, discarding the bones (beware of shredding too finely at this stage as the chicken will disintegrate a bit more on further heating). Remove the bay leaf and return the chicken pieces to the pan. Remove the bay leaf and return the chicken pieces to the pan. Top up with around 300–500ml/10–18fl oz of water to make a soupy broth, then bring to the boil. Season with salt to taste. Top up with around 300–500ml/10–18fl oz of water to make a soupy broth, then bring to the boil. Season with salt to taste. Serve in bowls with a squeeze of lemon juice, sprinkle of herbs and optional chilli flakes. Serve in bowls with a squeeze of lemon juice, sprinkle of herbs and optional chilli flakes."
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9c8f300e80f1e4e57801a5158b9b05a6d6b9d3835444c53c86edab32b89d66f2
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Chestnut mushroom soup recipe
An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chestnut_mushroom_soup_13672_16x9.jpg This soup is fairly rich and feels quite extravagant. Chestnut mushrooms, also known as brown mushrooms, have a firm texture and earthy flavour. They are my favourite for a soup or sauce, as they have more flavour than button mushrooms. 55g/2oz unsalted butter 1 tbsp sunflower oil2 onions, finely chopped 2 celery sticks, diced 1 garlic clove, crushed1kg/2lb 4oz chestnut mushrooms, sliced 700ml/1¼ pints chicken or vegetable stock 2 tbsp soy sauce 150ml/¼ pint double cream3 tbsp freshly chopped parsleysalt and freshly ground black pepper 55g/2oz unsalted butter 1 tbsp sunflower oil 2 onions, finely chopped 2 celery sticks, diced 1 garlic clove, crushed 1kg/2lb 4oz chestnut mushrooms, sliced 700ml/1¼ pints chicken or vegetable stock 2 tbsp soy sauce 150ml/¼ pint double cream 3 tbsp freshly chopped parsley salt and freshly ground black pepper Method Melt the butter and oil in a large saucepan over a high heat. Add the onions and celery and cook for 5 minutes, then stir in the garlic and fry for 30 seconds. Add the mushrooms to the saucepan and fry for 5 minutes until golden but not wet, turning them regularly. Pour in the stock and bring up to the boil. Reduce the heat, cover with a lid and simmer for about 20 minutes, or until the vegetables are tender. Ladle into a food processor and blend until smooth, or use a hand-held stick blender.Return the soup to the saucepan over a medium heat and stir in the soy sauce and most of the cream. Season to taste with salt and freshly ground black pepper, then serve in warm soup bowls. Drizzle with the remaining cream and scatter the parsley over the top to finish. Melt the butter and oil in a large saucepan over a high heat. Add the onions and celery and cook for 5 minutes, then stir in the garlic and fry for 30 seconds. Melt the butter and oil in a large saucepan over a high heat. Add the onions and celery and cook for 5 minutes, then stir in the garlic and fry for 30 seconds. Add the mushrooms to the saucepan and fry for 5 minutes until golden but not wet, turning them regularly. Add the mushrooms to the saucepan and fry for 5 minutes until golden but not wet, turning them regularly. Pour in the stock and bring up to the boil. Reduce the heat, cover with a lid and simmer for about 20 minutes, or until the vegetables are tender. Pour in the stock and bring up to the boil. Reduce the heat, cover with a lid and simmer for about 20 minutes, or until the vegetables are tender. Ladle into a food processor and blend until smooth, or use a hand-held stick blender. Ladle into a food processor and blend until smooth, or use a hand-held stick blender. Return the soup to the saucepan over a medium heat and stir in the soy sauce and most of the cream. Season to taste with salt and freshly ground black pepper, then serve in warm soup bowls. Drizzle with the remaining cream and scatter the parsley over the top to finish. Return the soup to the saucepan over a medium heat and stir in the soy sauce and most of the cream. Season to taste with salt and freshly ground black pepper, then serve in warm soup bowls. Drizzle with the remaining cream and scatter the parsley over the top to finish. Recipe tips This soup can be made up to 2 days ahead and freezes well.
|
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"url": "https://www.bbc.co.uk/food/recipes/chestnut_mushroom_soup_13672",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chestnut mushroom soup recipe",
"content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chestnut_mushroom_soup_13672_16x9.jpg This soup is fairly rich and feels quite extravagant. Chestnut mushrooms, also known as brown mushrooms, have a firm texture and earthy flavour. They are my favourite for a soup or sauce, as they have more flavour than button mushrooms. 55g/2oz unsalted butter 1 tbsp sunflower oil2 onions, finely chopped 2 celery sticks, diced 1 garlic clove, crushed1kg/2lb 4oz chestnut mushrooms, sliced 700ml/1¼ pints chicken or vegetable stock 2 tbsp soy sauce 150ml/¼ pint double cream3 tbsp freshly chopped parsleysalt and freshly ground black pepper 55g/2oz unsalted butter 1 tbsp sunflower oil 2 onions, finely chopped 2 celery sticks, diced 1 garlic clove, crushed 1kg/2lb 4oz chestnut mushrooms, sliced 700ml/1¼ pints chicken or vegetable stock 2 tbsp soy sauce 150ml/¼ pint double cream 3 tbsp freshly chopped parsley salt and freshly ground black pepper Method Melt the butter and oil in a large saucepan over a high heat. Add the onions and celery and cook for 5 minutes, then stir in the garlic and fry for 30 seconds. Add the mushrooms to the saucepan and fry for 5 minutes until golden but not wet, turning them regularly. Pour in the stock and bring up to the boil. Reduce the heat, cover with a lid and simmer for about 20 minutes, or until the vegetables are tender. Ladle into a food processor and blend until smooth, or use a hand-held stick blender.Return the soup to the saucepan over a medium heat and stir in the soy sauce and most of the cream. Season to taste with salt and freshly ground black pepper, then serve in warm soup bowls. Drizzle with the remaining cream and scatter the parsley over the top to finish. Melt the butter and oil in a large saucepan over a high heat. Add the onions and celery and cook for 5 minutes, then stir in the garlic and fry for 30 seconds. Melt the butter and oil in a large saucepan over a high heat. Add the onions and celery and cook for 5 minutes, then stir in the garlic and fry for 30 seconds. Add the mushrooms to the saucepan and fry for 5 minutes until golden but not wet, turning them regularly. Add the mushrooms to the saucepan and fry for 5 minutes until golden but not wet, turning them regularly. Pour in the stock and bring up to the boil. Reduce the heat, cover with a lid and simmer for about 20 minutes, or until the vegetables are tender. Pour in the stock and bring up to the boil. Reduce the heat, cover with a lid and simmer for about 20 minutes, or until the vegetables are tender. Ladle into a food processor and blend until smooth, or use a hand-held stick blender. Ladle into a food processor and blend until smooth, or use a hand-held stick blender. Return the soup to the saucepan over a medium heat and stir in the soy sauce and most of the cream. Season to taste with salt and freshly ground black pepper, then serve in warm soup bowls. Drizzle with the remaining cream and scatter the parsley over the top to finish. Return the soup to the saucepan over a medium heat and stir in the soy sauce and most of the cream. Season to taste with salt and freshly ground black pepper, then serve in warm soup bowls. Drizzle with the remaining cream and scatter the parsley over the top to finish. Recipe tips This soup can be made up to 2 days ahead and freezes well."
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d97b30554669f7ab45216aef9716b24b52bc1e906e19e287d53e86b25736c10a
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Charred vegetable and feta couscous recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/charred_vegetable_and_65584_16x9.jpg Couscous can be made so quickly, and is the perfect base for any kind of grilled vegetables. Courgettes and peppers are great, but you can also use halved or sliced mushrooms, aubergines or even tomatoes. 1 large courgette, trimmed, halved lengthways and thickly sliced1 large pepper, any colour, seeds removed and cut into small chunks1 large red onion, cut into thin wedges2 tbsp olive oil, plus 1 tbsp to serve½ tsp dried mixed herbs or dried oregano, plus a pinch to garnish300g/10½oz couscous400ml/14fl oz hot chicken or vegetable stock (made from boiling water and a stock cube)200g/7oz Greek-style salad cheese or feta, crumbledsalt and black pepper 1 large courgette, trimmed, halved lengthways and thickly sliced 1 large pepper, any colour, seeds removed and cut into small chunks 1 large red onion, cut into thin wedges 2 tbsp olive oil, plus 1 tbsp to serve ½ tsp dried mixed herbs or dried oregano, plus a pinch to garnish 300g/10½oz couscous 400ml/14fl oz hot chicken or vegetable stock (made from boiling water and a stock cube) 200g/7oz Greek-style salad cheese or feta, crumbled salt and black pepper Method Put the vegetables in a large bowl and toss with 1 tablespoon of the oil, a little seasoning and the oregano. Stir-fry the vegetables in a large frying pan or wok over a medium–high heat for about 5 minutes or until nicely charred and tender.Transfer all the vegetables from the pan back into the bowl, but do not clean the pan. Add the couscous and one more tablespoon of oil to the pan. Fry over a medium heat for 10 seconds, stirring constantly, then remove from the heat and add the stock. Stir well and let the couscous sit for 5 minutes before fluffing with a fork. Mix the couscous with the charred vegetables and top with the feta, a pinch of oregano and 1 tablespoon of olive oil. Serve immediately. Put the vegetables in a large bowl and toss with 1 tablespoon of the oil, a little seasoning and the oregano. Put the vegetables in a large bowl and toss with 1 tablespoon of the oil, a little seasoning and the oregano. Stir-fry the vegetables in a large frying pan or wok over a medium–high heat for about 5 minutes or until nicely charred and tender. Stir-fry the vegetables in a large frying pan or wok over a medium–high heat for about 5 minutes or until nicely charred and tender. Transfer all the vegetables from the pan back into the bowl, but do not clean the pan. Add the couscous and one more tablespoon of oil to the pan. Transfer all the vegetables from the pan back into the bowl, but do not clean the pan. Add the couscous and one more tablespoon of oil to the pan. Fry over a medium heat for 10 seconds, stirring constantly, then remove from the heat and add the stock. Stir well and let the couscous sit for 5 minutes before fluffing with a fork. Fry over a medium heat for 10 seconds, stirring constantly, then remove from the heat and add the stock. Stir well and let the couscous sit for 5 minutes before fluffing with a fork. Mix the couscous with the charred vegetables and top with the feta, a pinch of oregano and 1 tablespoon of olive oil. Serve immediately. Mix the couscous with the charred vegetables and top with the feta, a pinch of oregano and 1 tablespoon of olive oil. Serve immediately. Recipe tips Greek-style salad cheese is much cheaper than feta, but use whatever you like. If you have a lemon handy, serve the couscous with wedges for squeezing over. If you have any leftover coriander, parsley or mint, it will taste wonderful stirred through the couscous. This salad will keep well in the fridge for a couple of days. In September 2023 this recipe was costed at an average of £3.65 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": "Charred vegetable and feta couscous 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/charred_vegetable_and_65584_16x9.jpg Couscous can be made so quickly, and is the perfect base for any kind of grilled vegetables. Courgettes and peppers are great, but you can also use halved or sliced mushrooms, aubergines or even tomatoes. 1 large courgette, trimmed, halved lengthways and thickly sliced1 large pepper, any colour, seeds removed and cut into small chunks1 large red onion, cut into thin wedges2 tbsp olive oil, plus 1 tbsp to serve½ tsp dried mixed herbs or dried oregano, plus a pinch to garnish300g/10½oz couscous400ml/14fl oz hot chicken or vegetable stock (made from boiling water and a stock cube)200g/7oz Greek-style salad cheese or feta, crumbledsalt and black pepper 1 large courgette, trimmed, halved lengthways and thickly sliced 1 large pepper, any colour, seeds removed and cut into small chunks 1 large red onion, cut into thin wedges 2 tbsp olive oil, plus 1 tbsp to serve ½ tsp dried mixed herbs or dried oregano, plus a pinch to garnish 300g/10½oz couscous 400ml/14fl oz hot chicken or vegetable stock (made from boiling water and a stock cube) 200g/7oz Greek-style salad cheese or feta, crumbled salt and black pepper Method Put the vegetables in a large bowl and toss with 1 tablespoon of the oil, a little seasoning and the oregano. Stir-fry the vegetables in a large frying pan or wok over a medium–high heat for about 5 minutes or until nicely charred and tender.Transfer all the vegetables from the pan back into the bowl, but do not clean the pan. Add the couscous and one more tablespoon of oil to the pan. Fry over a medium heat for 10 seconds, stirring constantly, then remove from the heat and add the stock. Stir well and let the couscous sit for 5 minutes before fluffing with a fork. Mix the couscous with the charred vegetables and top with the feta, a pinch of oregano and 1 tablespoon of olive oil. Serve immediately. Put the vegetables in a large bowl and toss with 1 tablespoon of the oil, a little seasoning and the oregano. Put the vegetables in a large bowl and toss with 1 tablespoon of the oil, a little seasoning and the oregano. Stir-fry the vegetables in a large frying pan or wok over a medium–high heat for about 5 minutes or until nicely charred and tender. Stir-fry the vegetables in a large frying pan or wok over a medium–high heat for about 5 minutes or until nicely charred and tender. Transfer all the vegetables from the pan back into the bowl, but do not clean the pan. Add the couscous and one more tablespoon of oil to the pan. Transfer all the vegetables from the pan back into the bowl, but do not clean the pan. Add the couscous and one more tablespoon of oil to the pan. Fry over a medium heat for 10 seconds, stirring constantly, then remove from the heat and add the stock. Stir well and let the couscous sit for 5 minutes before fluffing with a fork. Fry over a medium heat for 10 seconds, stirring constantly, then remove from the heat and add the stock. Stir well and let the couscous sit for 5 minutes before fluffing with a fork. Mix the couscous with the charred vegetables and top with the feta, a pinch of oregano and 1 tablespoon of olive oil. Serve immediately. Mix the couscous with the charred vegetables and top with the feta, a pinch of oregano and 1 tablespoon of olive oil. Serve immediately. Recipe tips Greek-style salad cheese is much cheaper than feta, but use whatever you like. If you have a lemon handy, serve the couscous with wedges for squeezing over. If you have any leftover coriander, parsley or mint, it will taste wonderful stirred through the couscous. This salad will keep well in the fridge for a couple of days. In September 2023 this recipe was costed at an average of £3.65 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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395af91729b5a4aba70d88aa5ba7e38293ccdb46203bc8e8f6be5f21cfba1132
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Lentil and bacon soup recipe
An average of 4.8 out of 5 stars from 175 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_lentil_and_bacon_27157_16x9.jpg A tasty and filling lentil and bacon soup that takes just 20 minutes from start to finish. Make and freeze in portions to take to work. 1 tsp oil, such as vegetable oil or light olive oil75g/2¾oz smoked back bacon, trimmed of all fat and finely chopped1 onion, finely chopped1 red pepper, finely chopped1.5 litres/3lb 5oz chicken or vegetable stock1 small sweet potato, peeled and finely chopped1 garlic clove200g/7oz red lentilslarge sprig thyme1 bay leafsalt and freshly ground black pepper 1 tsp oil, such as vegetable oil or light olive oil 75g/2¾oz smoked back bacon, trimmed of all fat and finely chopped 1 onion, finely chopped 1 red pepper, finely chopped 1.5 litres/3lb 5oz chicken or vegetable stock 1 small sweet potato, peeled and finely chopped 1 garlic clove 200g/7oz red lentils large sprig thyme 1 bay leaf salt and freshly ground black pepper Method Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, or until the vegetables have started to soften. Boil a kettle and use this to make your stock – or if using fresh stock, bring it to the boil in a separate saucepan while the vegetables are cooking.Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just-boiled stock and add the herbs. Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for 15–20 minutes, or until the red lentils are tender. Carefully pick out the herbs. Blend using a stick-blender if preferred – or you can leave the soup as is. Serve in warmed bowls. Any leftovers freeze well or can be kept in the fridge for up to 3 days. Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, or until the vegetables have started to soften. Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, or until the vegetables have started to soften. Boil a kettle and use this to make your stock – or if using fresh stock, bring it to the boil in a separate saucepan while the vegetables are cooking. Boil a kettle and use this to make your stock – or if using fresh stock, bring it to the boil in a separate saucepan while the vegetables are cooking. Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just-boiled stock and add the herbs. Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just-boiled stock and add the herbs. Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for 15–20 minutes, or until the red lentils are tender. Carefully pick out the herbs. Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for 15–20 minutes, or until the red lentils are tender. Carefully pick out the herbs. Blend using a stick-blender if preferred – or you can leave the soup as is. Blend using a stick-blender if preferred – or you can leave the soup as is. Serve in warmed bowls. Any leftovers freeze well or can be kept in the fridge for up to 3 days. Serve in warmed bowls. Any leftovers freeze well or can be kept in the fridge for up to 3 days. Recipe tips If you add cold stock rather than just-boiled stock, it will add around 5 minutes to the cooking time.
|
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"url": "https://www.bbc.co.uk/food/recipes/red_lentil_and_bacon_27157",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lentil and bacon soup recipe",
"content": "An average of 4.8 out of 5 stars from 175 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_lentil_and_bacon_27157_16x9.jpg A tasty and filling lentil and bacon soup that takes just 20 minutes from start to finish. Make and freeze in portions to take to work. 1 tsp oil, such as vegetable oil or light olive oil75g/2¾oz smoked back bacon, trimmed of all fat and finely chopped1 onion, finely chopped1 red pepper, finely chopped1.5 litres/3lb 5oz chicken or vegetable stock1 small sweet potato, peeled and finely chopped1 garlic clove200g/7oz red lentilslarge sprig thyme1 bay leafsalt and freshly ground black pepper 1 tsp oil, such as vegetable oil or light olive oil 75g/2¾oz smoked back bacon, trimmed of all fat and finely chopped 1 onion, finely chopped 1 red pepper, finely chopped 1.5 litres/3lb 5oz chicken or vegetable stock 1 small sweet potato, peeled and finely chopped 1 garlic clove 200g/7oz red lentils large sprig thyme 1 bay leaf salt and freshly ground black pepper Method Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, or until the vegetables have started to soften. Boil a kettle and use this to make your stock – or if using fresh stock, bring it to the boil in a separate saucepan while the vegetables are cooking.Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just-boiled stock and add the herbs. Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for 15–20 minutes, or until the red lentils are tender. Carefully pick out the herbs. Blend using a stick-blender if preferred – or you can leave the soup as is. Serve in warmed bowls. Any leftovers freeze well or can be kept in the fridge for up to 3 days. Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, or until the vegetables have started to soften. Heat the oil in a large saucepan. Add the bacon, onion and red pepper. Cook on a low heat for 5 minutes, or until the vegetables have started to soften. Boil a kettle and use this to make your stock – or if using fresh stock, bring it to the boil in a separate saucepan while the vegetables are cooking. Boil a kettle and use this to make your stock – or if using fresh stock, bring it to the boil in a separate saucepan while the vegetables are cooking. Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just-boiled stock and add the herbs. Add the sweet potato, garlic and lentils to the bacon and vegetables. Stir for a minute, then pour over the just-boiled stock and add the herbs. Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for 15–20 minutes, or until the red lentils are tender. Carefully pick out the herbs. Season with salt and pepper. Return to the boil – this should be more or less instant – then turn down to a medium heat, cover, and cook for 15–20 minutes, or until the red lentils are tender. Carefully pick out the herbs. Blend using a stick-blender if preferred – or you can leave the soup as is. Blend using a stick-blender if preferred – or you can leave the soup as is. Serve in warmed bowls. Any leftovers freeze well or can be kept in the fridge for up to 3 days. Serve in warmed bowls. Any leftovers freeze well or can be kept in the fridge for up to 3 days. Recipe tips If you add cold stock rather than just-boiled stock, it will add around 5 minutes to the cooking time."
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02e29757d539c948fa5f11cf955b331afd458e7a4bad6484da2e3cfc95c03dea
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Shake 'n' stout recipe
An average of 0.0 out of 5 stars from 0 ratings Dessert or cocktail? This creamy stout milkshake makes for a great sweet treat alternative. 250ml/9fl oz milk stout120ml/4fl oz whole milk60ml/2fl oz condensed milk1 tsp vanilla extractpinch nutmegpinch cinnamon1 heaped tsp smooth peanut butter5 ice cubeswhipped cream, to garnish wafer straw, to garnish 250ml/9fl oz milk stout 120ml/4fl oz whole milk 60ml/2fl oz condensed milk 1 tsp vanilla extract pinch nutmeg pinch cinnamon 1 heaped tsp smooth peanut butter 5 ice cubes whipped cream, to garnish wafer straw, to garnish Method Add all ingredients to a blender with 5 ice cubes, blend until smooth. Fill a hurricane glass with ice, pour over the milk shake and top with whipped cream and a chocolate wafer straw. Add all ingredients to a blender with 5 ice cubes, blend until smooth. Add all ingredients to a blender with 5 ice cubes, blend until smooth. Fill a hurricane glass with ice, pour over the milk shake and top with whipped cream and a chocolate wafer straw. Fill a hurricane glass with ice, pour over the milk shake and top with whipped cream and a chocolate wafer straw.
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"url": "https://www.bbc.co.uk/food/recipes/shake_n_stout_98600",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Shake 'n' stout recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Dessert or cocktail? This creamy stout milkshake makes for a great sweet treat alternative. 250ml/9fl oz milk stout120ml/4fl oz whole milk60ml/2fl oz condensed milk1 tsp vanilla extractpinch nutmegpinch cinnamon1 heaped tsp smooth peanut butter5 ice cubeswhipped cream, to garnish wafer straw, to garnish 250ml/9fl oz milk stout 120ml/4fl oz whole milk 60ml/2fl oz condensed milk 1 tsp vanilla extract pinch nutmeg pinch cinnamon 1 heaped tsp smooth peanut butter 5 ice cubes whipped cream, to garnish wafer straw, to garnish Method Add all ingredients to a blender with 5 ice cubes, blend until smooth. Fill a hurricane glass with ice, pour over the milk shake and top with whipped cream and a chocolate wafer straw. Add all ingredients to a blender with 5 ice cubes, blend until smooth. Add all ingredients to a blender with 5 ice cubes, blend until smooth. Fill a hurricane glass with ice, pour over the milk shake and top with whipped cream and a chocolate wafer straw. Fill a hurricane glass with ice, pour over the milk shake and top with whipped cream and a chocolate wafer straw."
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f0a8fe381a23824654dca3689dfffe006af7fe35c664e42e6bc2fb9cbf636524
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Berr-ita sour recipe
An average of 0.0 out of 5 stars from 0 ratings Tequila, sour beer and lime juice makes for a fiesta in a glass. By Carmen O'Neal From Saturday Kitchen Best Bites Shopping list Ingredients 50ml/2fl oz tequila blanco20ml/¾fl oz orange liqueur2 tsp lime juice2 tsp agave100ml/3½fl oz berry sour beer 50ml/2fl oz tequila blanco 20ml/¾fl oz orange liqueur 2 tsp lime juice 2 tsp agave 100ml/3½fl oz berry sour beer Method Add all ingredients to a cocktail shaker with ice. Shake until ice cold. Add ice to tumbler and serve. Garnish with a sour candied lime and blueberries, if you like. Add all ingredients to a cocktail shaker with ice. Shake until ice cold. Add ice to tumbler and serve. Garnish with a sour candied lime and blueberries, if you like. Add all ingredients to a cocktail shaker with ice. Shake until ice cold. Add ice to tumbler and serve. Garnish with a sour candied lime and blueberries, if you like. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg Hot honey pickle margarita By Carmen O'Neal tequila recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_honey_pickle_51754_16x9.jpg Spicy margarita. By Miriam Nice tequila recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_margarita_68770_16x9.jpg Long Island iced tea By Miriam Nice tequila recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/long_island_iced_tea_42582_16x9.jpg This recipe is from... Saturday Kitchen Best Bites. 07/09/2025 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0476l29.jpg Recipes from this episode Razor clams with crisp pork belly, fennel and gingerRoast leg of pork with sweet onions and sageShake 'n' stoutMojit-aleGrapefruit radler gin spritzTurkey birria tacos with guacamoleRoasted Jerusalem artichokes with sweetcorn and chanterellesPineapple chicken with guo bao rice Razor clams with crisp pork belly, fennel and ginger Roast leg of pork with sweet onions and sage Shake 'n' stout Mojit-ale Grapefruit radler gin spritz Turkey birria tacos with guacamole Roasted Jerusalem artichokes with sweetcorn and chanterelles Pineapple chicken with guo bao rice
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"content": "An average of 0.0 out of 5 stars from 0 ratings Tequila, sour beer and lime juice makes for a fiesta in a glass. By Carmen O'Neal From Saturday Kitchen Best Bites Shopping list Ingredients 50ml/2fl oz tequila blanco20ml/¾fl oz orange liqueur2 tsp lime juice2 tsp agave100ml/3½fl oz berry sour beer 50ml/2fl oz tequila blanco 20ml/¾fl oz orange liqueur 2 tsp lime juice 2 tsp agave 100ml/3½fl oz berry sour beer Method Add all ingredients to a cocktail shaker with ice. Shake until ice cold. Add ice to tumbler and serve. Garnish with a sour candied lime and blueberries, if you like. Add all ingredients to a cocktail shaker with ice. Shake until ice cold. Add ice to tumbler and serve. Garnish with a sour candied lime and blueberries, if you like. Add all ingredients to a cocktail shaker with ice. Shake until ice cold. Add ice to tumbler and serve. Garnish with a sour candied lime and blueberries, if you like. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg Hot honey pickle margarita By Carmen O'Neal tequila recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_honey_pickle_51754_16x9.jpg Spicy margarita. By Miriam Nice tequila recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_margarita_68770_16x9.jpg Long Island iced tea By Miriam Nice tequila recipes (16) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/long_island_iced_tea_42582_16x9.jpg This recipe is from... Saturday Kitchen Best Bites. 07/09/2025 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0476l29.jpg Recipes from this episode Razor clams with crisp pork belly, fennel and gingerRoast leg of pork with sweet onions and sageShake 'n' stoutMojit-aleGrapefruit radler gin spritzTurkey birria tacos with guacamoleRoasted Jerusalem artichokes with sweetcorn and chanterellesPineapple chicken with guo bao rice Razor clams with crisp pork belly, fennel and ginger Roast leg of pork with sweet onions and sage Shake 'n' stout Mojit-ale Grapefruit radler gin spritz Turkey birria tacos with guacamole Roasted Jerusalem artichokes with sweetcorn and chanterelles Pineapple chicken with guo bao rice"
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Mojit-ale recipe
An average of 0.0 out of 5 stars from 0 ratings A beer based mojito, perfect for a sunny weekend celebration! By Carmen O'Neal From Saturday Kitchen Best Bites Shopping list Ingredients 4 mint leaves20ml/¾fl oz sugar syrup25ml/1fl oz lime juicehandful ice60ml/2fl oz rum100–150ml/3½–5fl oz pale alemint sprig, to garnish 4 mint leaves 20ml/¾fl oz sugar syrup 25ml/1fl oz lime juice handful ice 60ml/2fl oz rum 100–150ml/3½–5fl oz pale ale mint sprig, to garnish Method In a highball glass muddle mint leaves with sugar syrup and lime juice crushing the mint as you go. Add ice to your glass and pour the rum over.Stir then top with pale ale and garnish with a sprig of mint. In a highball glass muddle mint leaves with sugar syrup and lime juice crushing the mint as you go. In a highball glass muddle mint leaves with sugar syrup and lime juice crushing the mint as you go. Add ice to your glass and pour the rum over. Add ice to your glass and pour the rum over. Stir then top with pale ale and garnish with a sprig of mint. Stir then top with pale ale and garnish with a sprig of mint. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg Mai tai. By Jack Wakelin mint recipes (744) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mai_tai_12042_16x9.jpg Apple elderflower cooler. By Emily Angle mint recipes (744) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_elderflower_cooler_90545_16x9.jpg Za’atar chicken with chickpeas and garlic yoghurt. By Nigel Slater mint recipes (744) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/zaatar_chicken_with_26334_16x9.jpg This recipe is from... Saturday Kitchen Best Bites. 07/09/2025 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0476l29.jpg Recipes from this episode Razor clams with crisp pork belly, fennel and gingerRoast leg of pork with sweet onions and sageShake 'n' stoutBerr-ita sourGrapefruit radler gin spritzTurkey birria tacos with guacamoleRoasted Jerusalem artichokes with sweetcorn and chanterellesPineapple chicken with guo bao rice Razor clams with crisp pork belly, fennel and ginger Roast leg of pork with sweet onions and sage Shake 'n' stout Berr-ita sour Grapefruit radler gin spritz Turkey birria tacos with guacamole Roasted Jerusalem artichokes with sweetcorn and chanterelles Pineapple chicken with guo bao rice
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"content": "An average of 0.0 out of 5 stars from 0 ratings A beer based mojito, perfect for a sunny weekend celebration! By Carmen O'Neal From Saturday Kitchen Best Bites Shopping list Ingredients 4 mint leaves20ml/¾fl oz sugar syrup25ml/1fl oz lime juicehandful ice60ml/2fl oz rum100–150ml/3½–5fl oz pale alemint sprig, to garnish 4 mint leaves 20ml/¾fl oz sugar syrup 25ml/1fl oz lime juice handful ice 60ml/2fl oz rum 100–150ml/3½–5fl oz pale ale mint sprig, to garnish Method In a highball glass muddle mint leaves with sugar syrup and lime juice crushing the mint as you go. Add ice to your glass and pour the rum over.Stir then top with pale ale and garnish with a sprig of mint. In a highball glass muddle mint leaves with sugar syrup and lime juice crushing the mint as you go. In a highball glass muddle mint leaves with sugar syrup and lime juice crushing the mint as you go. Add ice to your glass and pour the rum over. Add ice to your glass and pour the rum over. Stir then top with pale ale and garnish with a sprig of mint. Stir then top with pale ale and garnish with a sprig of mint. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg Mai tai. By Jack Wakelin mint recipes (744) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mai_tai_12042_16x9.jpg Apple elderflower cooler. By Emily Angle mint recipes (744) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_elderflower_cooler_90545_16x9.jpg Za’atar chicken with chickpeas and garlic yoghurt. By Nigel Slater mint recipes (744) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/zaatar_chicken_with_26334_16x9.jpg This recipe is from... Saturday Kitchen Best Bites. 07/09/2025 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0476l29.jpg Recipes from this episode Razor clams with crisp pork belly, fennel and gingerRoast leg of pork with sweet onions and sageShake 'n' stoutBerr-ita sourGrapefruit radler gin spritzTurkey birria tacos with guacamoleRoasted Jerusalem artichokes with sweetcorn and chanterellesPineapple chicken with guo bao rice Razor clams with crisp pork belly, fennel and ginger Roast leg of pork with sweet onions and sage Shake 'n' stout Berr-ita sour Grapefruit radler gin spritz Turkey birria tacos with guacamole Roasted Jerusalem artichokes with sweetcorn and chanterelles Pineapple chicken with guo bao rice"
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Pav bhaji recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pav_bhaji_67511_16x9.jpg Pav bhaji is carb heaven. Spiced mashed potatoes and vegetables are scooped into soft bread rolls. They are a cornerstone of street food in Mumbai and made with their own masala spice blend. There's lots of ingredients here, but they are actually very easy to make. 400g/14oz potatoes (peeled weight), any variety, chopped into small chunks 200g/7oz carrots (peeled weight), chopped into small chunks 150g/5½oz cauliflower florets, cut into small chunks 100g/3½oz peas 50ml/2fl oz sunflower oil 1 tsp cumin seeds 300g/10½oz red onions (peeled weight), finely chopped5 large garlic cloves, finely chopped 15g/½oz fresh root ginger, peeled and grated 400g/14oz tomatoes, finely chopped2–3 green chillies (bird’s eye or similar), chopped and seeds left in1 tsp salt 1–2 tsp tamarind paste (diluted in 100ml/3½fl oz water)1 tsp red Kashmiri chilli powder 1 tsp turmeric 1 tsp ground cumin1 tsp ground coriander 2 green peppers, seeds removed, chopped into small chunks2 tsp pav bhaji masala (available from Asian shops or see recipe below)50g/1¾oz salted butter handful fresh coriander, chopped 1 lime, juice only 400g/14oz potatoes (peeled weight), any variety, chopped into small chunks 200g/7oz carrots (peeled weight), chopped into small chunks 150g/5½oz cauliflower florets, cut into small chunks 100g/3½oz peas 50ml/2fl oz sunflower oil 1 tsp cumin seeds 300g/10½oz red onions (peeled weight), finely chopped 5 large garlic cloves, finely chopped 15g/½oz fresh root ginger, peeled and grated 400g/14oz tomatoes, finely chopped 2–3 green chillies (bird’s eye or similar), chopped and seeds left in 1 tsp salt 1–2 tsp tamarind paste (diluted in 100ml/3½fl oz water) 1 tsp red Kashmiri chilli powder 1 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander 2 green peppers, seeds removed, chopped into small chunks 2 tsp pav bhaji masala (available from Asian shops or see recipe below) 50g/1¾oz salted butter handful fresh coriander, chopped 1 lime, juice only 1 tsp chilli powder 2 tsp coriander seeds 2 tsp cumin seeds 8–10 black peppercorns5cm/2in piece cassia bark or cinnamon, broken into pieces6 whole cloves 2 star anise 1 tsp fennel seeds 4 black cardamom pods1 tsp ground ginger 1 tsp turmeric 1 tsp amchoor (mango powder) 1 tsp chilli powder 2 tsp coriander seeds 2 tsp cumin seeds 8–10 black peppercorns 5cm/2in piece cassia bark or cinnamon, broken into pieces 6 whole cloves 2 star anise 1 tsp fennel seeds 4 black cardamom pods 1 tsp ground ginger 1 tsp turmeric 1 tsp amchoor (mango powder) Method To make the masala spice blend, place all of the spices in a blender or spice grinder and blitz to a powder. Keep in an airtight, clean jar and use when required.To make the bhaji, place the potatoes, carrots, cauliflower and peas in a large saucepan, cover with water and cook until soft. Drain and set aside. Heat the oil in a separate saucepan over a medium heat. Once hot, add the cumin seeds. As soon as they start to pop, add 250g/9oz onions and cook for 4–5 minutes. Add the garlic and ginger and cook for another minute. Add the tomatoes, chillies and salt and cook for a further 4–5 minutes. Add the tamarind water, chilli powder, turmeric, ground cumin and ground coriander. Mix well and cook for a few minutes, until the tomatoes are properly broken down. Add the green peppers and pav bhaji masala. Cook until the oil starts to separate, stirring occasionally so the mixture does not burn. Add the cooked vegetables, stir and cook for 8–10 minutes over a low heat. Once the vegetables are well coated, blend the mixture with a hand blender until all the vegetables are smooth. Add 25g/1oz butter, half of the chopped coriander and half of the lime juice and mix. To serve, ensure the bhaji is warm and add the remaining butter and onions. Serve in soft rolls finished with a squeeze of lime juice and a sprinkle of coriander to each individual serving. To make the masala spice blend, place all of the spices in a blender or spice grinder and blitz to a powder. Keep in an airtight, clean jar and use when required. To make the masala spice blend, place all of the spices in a blender or spice grinder and blitz to a powder. Keep in an airtight, clean jar and use when required. To make the bhaji, place the potatoes, carrots, cauliflower and peas in a large saucepan, cover with water and cook until soft. Drain and set aside. To make the bhaji, place the potatoes, carrots, cauliflower and peas in a large saucepan, cover with water and cook until soft. Drain and set aside. Heat the oil in a separate saucepan over a medium heat. Once hot, add the cumin seeds. As soon as they start to pop, add 250g/9oz onions and cook for 4–5 minutes. Heat the oil in a separate saucepan over a medium heat. Once hot, add the cumin seeds. As soon as they start to pop, add 250g/9oz onions and cook for 4–5 minutes. Add the garlic and ginger and cook for another minute. Add the tomatoes, chillies and salt and cook for a further 4–5 minutes. Add the tamarind water, chilli powder, turmeric, ground cumin and ground coriander. Mix well and cook for a few minutes, until the tomatoes are properly broken down. Add the garlic and ginger and cook for another minute. Add the tomatoes, chillies and salt and cook for a further 4–5 minutes. Add the tamarind water, chilli powder, turmeric, ground cumin and ground coriander. Mix well and cook for a few minutes, until the tomatoes are properly broken down. Add the green peppers and pav bhaji masala. Cook until the oil starts to separate, stirring occasionally so the mixture does not burn. Add the green peppers and pav bhaji masala. Cook until the oil starts to separate, stirring occasionally so the mixture does not burn. Add the cooked vegetables, stir and cook for 8–10 minutes over a low heat. Add the cooked vegetables, stir and cook for 8–10 minutes over a low heat. Once the vegetables are well coated, blend the mixture with a hand blender until all the vegetables are smooth. Add 25g/1oz butter, half of the chopped coriander and half of the lime juice and mix. Once the vegetables are well coated, blend the mixture with a hand blender until all the vegetables are smooth. Add 25g/1oz butter, half of the chopped coriander and half of the lime juice and mix. To serve, ensure the bhaji is warm and add the remaining butter and onions. Serve in soft rolls finished with a squeeze of lime juice and a sprinkle of coriander to each individual serving. To serve, ensure the bhaji is warm and add the remaining butter and onions. Serve in soft rolls finished with a squeeze of lime juice and a sprinkle of coriander to each individual serving. Recipe tips If preferred, you can buy the pav bhaji masala spice blend readymade from Asian shops or online. If using the recipe, you will have lots leftover which can be stored in an air-tight jar.
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"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pav_bhaji_67511_16x9.jpg Pav bhaji is carb heaven. Spiced mashed potatoes and vegetables are scooped into soft bread rolls. They are a cornerstone of street food in Mumbai and made with their own masala spice blend. There's lots of ingredients here, but they are actually very easy to make. 400g/14oz potatoes (peeled weight), any variety, chopped into small chunks 200g/7oz carrots (peeled weight), chopped into small chunks 150g/5½oz cauliflower florets, cut into small chunks 100g/3½oz peas 50ml/2fl oz sunflower oil 1 tsp cumin seeds 300g/10½oz red onions (peeled weight), finely chopped5 large garlic cloves, finely chopped 15g/½oz fresh root ginger, peeled and grated 400g/14oz tomatoes, finely chopped2–3 green chillies (bird’s eye or similar), chopped and seeds left in1 tsp salt 1–2 tsp tamarind paste (diluted in 100ml/3½fl oz water)1 tsp red Kashmiri chilli powder 1 tsp turmeric 1 tsp ground cumin1 tsp ground coriander 2 green peppers, seeds removed, chopped into small chunks2 tsp pav bhaji masala (available from Asian shops or see recipe below)50g/1¾oz salted butter handful fresh coriander, chopped 1 lime, juice only 400g/14oz potatoes (peeled weight), any variety, chopped into small chunks 200g/7oz carrots (peeled weight), chopped into small chunks 150g/5½oz cauliflower florets, cut into small chunks 100g/3½oz peas 50ml/2fl oz sunflower oil 1 tsp cumin seeds 300g/10½oz red onions (peeled weight), finely chopped 5 large garlic cloves, finely chopped 15g/½oz fresh root ginger, peeled and grated 400g/14oz tomatoes, finely chopped 2–3 green chillies (bird’s eye or similar), chopped and seeds left in 1 tsp salt 1–2 tsp tamarind paste (diluted in 100ml/3½fl oz water) 1 tsp red Kashmiri chilli powder 1 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander 2 green peppers, seeds removed, chopped into small chunks 2 tsp pav bhaji masala (available from Asian shops or see recipe below) 50g/1¾oz salted butter handful fresh coriander, chopped 1 lime, juice only 1 tsp chilli powder 2 tsp coriander seeds 2 tsp cumin seeds 8–10 black peppercorns5cm/2in piece cassia bark or cinnamon, broken into pieces6 whole cloves 2 star anise 1 tsp fennel seeds 4 black cardamom pods1 tsp ground ginger 1 tsp turmeric 1 tsp amchoor (mango powder) 1 tsp chilli powder 2 tsp coriander seeds 2 tsp cumin seeds 8–10 black peppercorns 5cm/2in piece cassia bark or cinnamon, broken into pieces 6 whole cloves 2 star anise 1 tsp fennel seeds 4 black cardamom pods 1 tsp ground ginger 1 tsp turmeric 1 tsp amchoor (mango powder) Method To make the masala spice blend, place all of the spices in a blender or spice grinder and blitz to a powder. Keep in an airtight, clean jar and use when required.To make the bhaji, place the potatoes, carrots, cauliflower and peas in a large saucepan, cover with water and cook until soft. Drain and set aside. Heat the oil in a separate saucepan over a medium heat. Once hot, add the cumin seeds. As soon as they start to pop, add 250g/9oz onions and cook for 4–5 minutes. Add the garlic and ginger and cook for another minute. Add the tomatoes, chillies and salt and cook for a further 4–5 minutes. Add the tamarind water, chilli powder, turmeric, ground cumin and ground coriander. Mix well and cook for a few minutes, until the tomatoes are properly broken down. Add the green peppers and pav bhaji masala. Cook until the oil starts to separate, stirring occasionally so the mixture does not burn. Add the cooked vegetables, stir and cook for 8–10 minutes over a low heat. Once the vegetables are well coated, blend the mixture with a hand blender until all the vegetables are smooth. Add 25g/1oz butter, half of the chopped coriander and half of the lime juice and mix. To serve, ensure the bhaji is warm and add the remaining butter and onions. Serve in soft rolls finished with a squeeze of lime juice and a sprinkle of coriander to each individual serving. To make the masala spice blend, place all of the spices in a blender or spice grinder and blitz to a powder. Keep in an airtight, clean jar and use when required. To make the masala spice blend, place all of the spices in a blender or spice grinder and blitz to a powder. Keep in an airtight, clean jar and use when required. To make the bhaji, place the potatoes, carrots, cauliflower and peas in a large saucepan, cover with water and cook until soft. Drain and set aside. To make the bhaji, place the potatoes, carrots, cauliflower and peas in a large saucepan, cover with water and cook until soft. Drain and set aside. Heat the oil in a separate saucepan over a medium heat. Once hot, add the cumin seeds. As soon as they start to pop, add 250g/9oz onions and cook for 4–5 minutes. Heat the oil in a separate saucepan over a medium heat. Once hot, add the cumin seeds. As soon as they start to pop, add 250g/9oz onions and cook for 4–5 minutes. Add the garlic and ginger and cook for another minute. Add the tomatoes, chillies and salt and cook for a further 4–5 minutes. Add the tamarind water, chilli powder, turmeric, ground cumin and ground coriander. Mix well and cook for a few minutes, until the tomatoes are properly broken down. Add the garlic and ginger and cook for another minute. Add the tomatoes, chillies and salt and cook for a further 4–5 minutes. Add the tamarind water, chilli powder, turmeric, ground cumin and ground coriander. Mix well and cook for a few minutes, until the tomatoes are properly broken down. Add the green peppers and pav bhaji masala. Cook until the oil starts to separate, stirring occasionally so the mixture does not burn. Add the green peppers and pav bhaji masala. Cook until the oil starts to separate, stirring occasionally so the mixture does not burn. Add the cooked vegetables, stir and cook for 8–10 minutes over a low heat. Add the cooked vegetables, stir and cook for 8–10 minutes over a low heat. Once the vegetables are well coated, blend the mixture with a hand blender until all the vegetables are smooth. Add 25g/1oz butter, half of the chopped coriander and half of the lime juice and mix. Once the vegetables are well coated, blend the mixture with a hand blender until all the vegetables are smooth. Add 25g/1oz butter, half of the chopped coriander and half of the lime juice and mix. To serve, ensure the bhaji is warm and add the remaining butter and onions. Serve in soft rolls finished with a squeeze of lime juice and a sprinkle of coriander to each individual serving. To serve, ensure the bhaji is warm and add the remaining butter and onions. Serve in soft rolls finished with a squeeze of lime juice and a sprinkle of coriander to each individual serving. Recipe tips If preferred, you can buy the pav bhaji masala spice blend readymade from Asian shops or online. If using the recipe, you will have lots leftover which can be stored in an air-tight jar."
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Healthy chilli con carne recipe
An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_chilli_con_carne_64911_16x9.jpg You’ll feel full of beans and be well on your way to five a day with this healthy chilli con carne. Each serving provides 505 kcal, 40g protein, 61g carbohydrates (of which 14.5g sugars), 8g fat (of which 3g saturates), 14g fibre and 1.2g salt. low-calorie cooking spray 450g/1lb lean beef mince (5% fat)1 large red onion, finely chopped3 tsp finely grated garlic1 courgette, cut into 1cm/½in pieces1 aubergine, cut into 1cm/½in pieces1 red pepper, deseeded and cut into 1cm/½in pieces2 tsp ground cumin1 tsp sweet smoked paprika½ tsp ground cinnamon1 tsp hot chilli powder400g tin red kidney beans in chilli sauce400g tin chopped tomatoes4 tbsp tomato purée200ml/7fl oz beef stock200g/7oz brown basmati ricesalt and freshly ground black pepper4 tbsp fat-free natural yoghurt and chopped fresh coriander, to serve low-calorie cooking spray 450g/1lb lean beef mince (5% fat) 1 large red onion, finely chopped 3 tsp finely grated garlic 1 courgette, cut into 1cm/½in pieces 1 aubergine, cut into 1cm/½in pieces 1 red pepper, deseeded and cut into 1cm/½in pieces 2 tsp ground cumin 1 tsp sweet smoked paprika ½ tsp ground cinnamon 1 tsp hot chilli powder 400g tin red kidney beans in chilli sauce 400g tin chopped tomatoes 4 tbsp tomato purée 200ml/7fl oz beef stock 200g/7oz brown basmati rice salt and freshly ground black pepper 4 tbsp fat-free natural yoghurt and chopped fresh coriander, to serve Method Spray a large frying pan with cooking spray. Add the beef and stir-fry over a high heat for 5–6 minutes, or until lightly browned.Add the onion, garlic, courgette, aubergine and red pepper and stir-fry for a further 3–4 minutes. Add the cumin, smoked paprika, cinnamon and chilli powder and stir-fry for 1–2 minutes.Add the kidney beans, tomatoes, tomato purée and stock and season well. Bring to the boil, then reduce the heat to a simmer, cover and cook for 25–30 minutes, stirring occasionally. Uncover, stir and cook over a medium heat for 10 minutes.Meanwhile, cook the rice according to the packet instructions.Ladle the chilli over the rice in warmed bowls and serve immediately, with a dollop of fat-free yogurt and some chopped coriander. Spray a large frying pan with cooking spray. Add the beef and stir-fry over a high heat for 5–6 minutes, or until lightly browned. Spray a large frying pan with cooking spray. Add the beef and stir-fry over a high heat for 5–6 minutes, or until lightly browned. Add the onion, garlic, courgette, aubergine and red pepper and stir-fry for a further 3–4 minutes. Add the cumin, smoked paprika, cinnamon and chilli powder and stir-fry for 1–2 minutes. Add the onion, garlic, courgette, aubergine and red pepper and stir-fry for a further 3–4 minutes. Add the cumin, smoked paprika, cinnamon and chilli powder and stir-fry for 1–2 minutes. Add the kidney beans, tomatoes, tomato purée and stock and season well. Bring to the boil, then reduce the heat to a simmer, cover and cook for 25–30 minutes, stirring occasionally. Add the kidney beans, tomatoes, tomato purée and stock and season well. Bring to the boil, then reduce the heat to a simmer, cover and cook for 25–30 minutes, stirring occasionally. Uncover, stir and cook over a medium heat for 10 minutes. Uncover, stir and cook over a medium heat for 10 minutes. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Ladle the chilli over the rice in warmed bowls and serve immediately, with a dollop of fat-free yogurt and some chopped coriander. Ladle the chilli over the rice in warmed bowls and serve immediately, with a dollop of fat-free yogurt and some chopped coriander.
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"title": "Healthy chilli con carne recipe",
"content": "An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_chilli_con_carne_64911_16x9.jpg You’ll feel full of beans and be well on your way to five a day with this healthy chilli con carne. Each serving provides 505 kcal, 40g protein, 61g carbohydrates (of which 14.5g sugars), 8g fat (of which 3g saturates), 14g fibre and 1.2g salt. low-calorie cooking spray 450g/1lb lean beef mince (5% fat)1 large red onion, finely chopped3 tsp finely grated garlic1 courgette, cut into 1cm/½in pieces1 aubergine, cut into 1cm/½in pieces1 red pepper, deseeded and cut into 1cm/½in pieces2 tsp ground cumin1 tsp sweet smoked paprika½ tsp ground cinnamon1 tsp hot chilli powder400g tin red kidney beans in chilli sauce400g tin chopped tomatoes4 tbsp tomato purée200ml/7fl oz beef stock200g/7oz brown basmati ricesalt and freshly ground black pepper4 tbsp fat-free natural yoghurt and chopped fresh coriander, to serve low-calorie cooking spray 450g/1lb lean beef mince (5% fat) 1 large red onion, finely chopped 3 tsp finely grated garlic 1 courgette, cut into 1cm/½in pieces 1 aubergine, cut into 1cm/½in pieces 1 red pepper, deseeded and cut into 1cm/½in pieces 2 tsp ground cumin 1 tsp sweet smoked paprika ½ tsp ground cinnamon 1 tsp hot chilli powder 400g tin red kidney beans in chilli sauce 400g tin chopped tomatoes 4 tbsp tomato purée 200ml/7fl oz beef stock 200g/7oz brown basmati rice salt and freshly ground black pepper 4 tbsp fat-free natural yoghurt and chopped fresh coriander, to serve Method Spray a large frying pan with cooking spray. Add the beef and stir-fry over a high heat for 5–6 minutes, or until lightly browned.Add the onion, garlic, courgette, aubergine and red pepper and stir-fry for a further 3–4 minutes. Add the cumin, smoked paprika, cinnamon and chilli powder and stir-fry for 1–2 minutes.Add the kidney beans, tomatoes, tomato purée and stock and season well. Bring to the boil, then reduce the heat to a simmer, cover and cook for 25–30 minutes, stirring occasionally. Uncover, stir and cook over a medium heat for 10 minutes.Meanwhile, cook the rice according to the packet instructions.Ladle the chilli over the rice in warmed bowls and serve immediately, with a dollop of fat-free yogurt and some chopped coriander. Spray a large frying pan with cooking spray. Add the beef and stir-fry over a high heat for 5–6 minutes, or until lightly browned. Spray a large frying pan with cooking spray. Add the beef and stir-fry over a high heat for 5–6 minutes, or until lightly browned. Add the onion, garlic, courgette, aubergine and red pepper and stir-fry for a further 3–4 minutes. Add the cumin, smoked paprika, cinnamon and chilli powder and stir-fry for 1–2 minutes. Add the onion, garlic, courgette, aubergine and red pepper and stir-fry for a further 3–4 minutes. Add the cumin, smoked paprika, cinnamon and chilli powder and stir-fry for 1–2 minutes. Add the kidney beans, tomatoes, tomato purée and stock and season well. Bring to the boil, then reduce the heat to a simmer, cover and cook for 25–30 minutes, stirring occasionally. Add the kidney beans, tomatoes, tomato purée and stock and season well. Bring to the boil, then reduce the heat to a simmer, cover and cook for 25–30 minutes, stirring occasionally. Uncover, stir and cook over a medium heat for 10 minutes. Uncover, stir and cook over a medium heat for 10 minutes. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Ladle the chilli over the rice in warmed bowls and serve immediately, with a dollop of fat-free yogurt and some chopped coriander. Ladle the chilli over the rice in warmed bowls and serve immediately, with a dollop of fat-free yogurt and some chopped coriander."
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cf3869d60b9b3de2c11cc85599a389c5ed8baf4c780a8d4c66ebce31e729655e
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Easy vegetable stir-fry recipe
An average of 4.7 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sachas_stir-fry_17077_16x9.jpg This speedy veggie stir-fry is super easy to make, packed with vegetables and full of flavour. Each serving provides 103kcal, 3g protein, 7g carbohydrate (of which 7g sugars), 6g fat (of which 0.7g saturates), 3.5g fibre and 1.4g salt. 2 tbsp sunflower oil4 spring onions, cut into 4cm/1½in lengths1 garlic clove, crushedpiece fresh root ginger, about 1cm/½in, peeled and grated1 carrot, cut into matchsticks1 red pepper, cut into thick matchsticks100g/3½oz baby corn, halved1 courgette, cut into thick matchsticks150g/5½oz sugar-snap peas or mangetout, trimmed2 tbsp hoisin sauce2 tbsp low-salt soy sauce 2 tbsp sunflower oil 4 spring onions, cut into 4cm/1½in lengths 1 garlic clove, crushed piece fresh root ginger, about 1cm/½in, peeled and grated 1 carrot, cut into matchsticks 1 red pepper, cut into thick matchsticks 100g/3½oz baby corn, halved 1 courgette, cut into thick matchsticks 150g/5½oz sugar-snap peas or mangetout, trimmed 2 tbsp hoisin sauce 2 tbsp low-salt soy sauce Method Heat a wok on a high heat and add the sunflower oil. Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables.Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. Add the courgette and sugar snap peas and stir-fry for a further 3 minutes. Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving.Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve with noodles or rice. Heat a wok on a high heat and add the sunflower oil. Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables. Heat a wok on a high heat and add the sunflower oil. Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables. Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. Add the courgette and sugar snap peas and stir-fry for a further 3 minutes. Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving. Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. Add the courgette and sugar snap peas and stir-fry for a further 3 minutes. Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving. Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve with noodles or rice. Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve with noodles or rice. Recipe tips Make sure all the food is prepared before you start cooking. Cut all of the vegetables to a similar size to ensure they cook evenly. The oil needs to be hot before you start cooking, but reduced to a medium heat once you start cooking.
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"title": "Easy vegetable stir-fry recipe",
"content": "An average of 4.7 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sachas_stir-fry_17077_16x9.jpg This speedy veggie stir-fry is super easy to make, packed with vegetables and full of flavour. Each serving provides 103kcal, 3g protein, 7g carbohydrate (of which 7g sugars), 6g fat (of which 0.7g saturates), 3.5g fibre and 1.4g salt. 2 tbsp sunflower oil4 spring onions, cut into 4cm/1½in lengths1 garlic clove, crushedpiece fresh root ginger, about 1cm/½in, peeled and grated1 carrot, cut into matchsticks1 red pepper, cut into thick matchsticks100g/3½oz baby corn, halved1 courgette, cut into thick matchsticks150g/5½oz sugar-snap peas or mangetout, trimmed2 tbsp hoisin sauce2 tbsp low-salt soy sauce 2 tbsp sunflower oil 4 spring onions, cut into 4cm/1½in lengths 1 garlic clove, crushed piece fresh root ginger, about 1cm/½in, peeled and grated 1 carrot, cut into matchsticks 1 red pepper, cut into thick matchsticks 100g/3½oz baby corn, halved 1 courgette, cut into thick matchsticks 150g/5½oz sugar-snap peas or mangetout, trimmed 2 tbsp hoisin sauce 2 tbsp low-salt soy sauce Method Heat a wok on a high heat and add the sunflower oil. Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables.Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. Add the courgette and sugar snap peas and stir-fry for a further 3 minutes. Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving.Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve with noodles or rice. Heat a wok on a high heat and add the sunflower oil. Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables. Heat a wok on a high heat and add the sunflower oil. Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables. Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. Add the courgette and sugar snap peas and stir-fry for a further 3 minutes. Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving. Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. Add the courgette and sugar snap peas and stir-fry for a further 3 minutes. Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving. Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve with noodles or rice. Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft. Serve with noodles or rice. Recipe tips Make sure all the food is prepared before you start cooking. Cut all of the vegetables to a similar size to ensure they cook evenly. The oil needs to be hot before you start cooking, but reduced to a medium heat once you start cooking."
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ea3dc20723484db8cc14be852ff0dd4c6d51c73b554b3d357a75205530485b75
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Cheese sauce recipe
An average of 4.5 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cheesesauce_1299_16x9.jpg Learn how to make cheese sauce with this easy recipe. Great for cauliflower cheese, fish pies, mac and cheese and cheesy pastas. Feel free to experiment with different cheeses – cheddar is the classic but as long as they melt easily it will work. Each serving provides 216 kcal, 9g protein, 9g carbohydrates (of which 4.5g sugars), 16g fat (of which 10g saturates), 0g fibre and 0.8g salt. 25g/1oz butter25g/1oz plain flour400–500ml/14–18fl oz milk80g/3oz mature cheddar, grated (or substitute another good melting cheese, such as gruyère)salt and white pepper 25g/1oz butter 25g/1oz plain flour 400–500ml/14–18fl oz milk 80g/3oz mature cheddar, grated (or substitute another good melting cheese, such as gruyère) salt and white pepper Method Melt the butter in a saucepan. Stir in the flour and cook for 1–2 minutes.Gradually stir in the milk, stirring constantly. Ensure that the milk is completely absorbed and the sauce is smooth and shiny before each addition of more milk. This will help ensure you get a smooth sauce with no lumps. Once all the milk is added, keep stirring, and bring the sauce to a gentle boil. Reduce the heat and simmer gently for 5 minutes. Season with salt and pepper.Stir in the cheese and allow to melt. Don't re-boil the sauce or it will become stringy. Melt the butter in a saucepan. Melt the butter in a saucepan. Stir in the flour and cook for 1–2 minutes. Stir in the flour and cook for 1–2 minutes. Gradually stir in the milk, stirring constantly. Ensure that the milk is completely absorbed and the sauce is smooth and shiny before each addition of more milk. This will help ensure you get a smooth sauce with no lumps. Once all the milk is added, keep stirring, and bring the sauce to a gentle boil. Gradually stir in the milk, stirring constantly. Ensure that the milk is completely absorbed and the sauce is smooth and shiny before each addition of more milk. This will help ensure you get a smooth sauce with no lumps. Once all the milk is added, keep stirring, and bring the sauce to a gentle boil. Reduce the heat and simmer gently for 5 minutes. Season with salt and pepper. Reduce the heat and simmer gently for 5 minutes. Season with salt and pepper. Stir in the cheese and allow to melt. Don't re-boil the sauce or it will become stringy. Stir in the cheese and allow to melt. Don't re-boil the sauce or it will become stringy. Recipe tips You can easily customise this basic cheese sauce recipe with any bits of cheese you have in the fridge that melt well. You can also add a teaspoon of mustard at the end to perk it up. White pepper is preferred because it won't leave dark specks in your sauce like black pepper would, but there's no difference to the flavour.
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"title": "Cheese sauce recipe",
"content": "An average of 4.5 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cheesesauce_1299_16x9.jpg Learn how to make cheese sauce with this easy recipe. Great for cauliflower cheese, fish pies, mac and cheese and cheesy pastas. Feel free to experiment with different cheeses – cheddar is the classic but as long as they melt easily it will work. Each serving provides 216 kcal, 9g protein, 9g carbohydrates (of which 4.5g sugars), 16g fat (of which 10g saturates), 0g fibre and 0.8g salt. 25g/1oz butter25g/1oz plain flour400–500ml/14–18fl oz milk80g/3oz mature cheddar, grated (or substitute another good melting cheese, such as gruyère)salt and white pepper 25g/1oz butter 25g/1oz plain flour 400–500ml/14–18fl oz milk 80g/3oz mature cheddar, grated (or substitute another good melting cheese, such as gruyère) salt and white pepper Method Melt the butter in a saucepan. Stir in the flour and cook for 1–2 minutes.Gradually stir in the milk, stirring constantly. Ensure that the milk is completely absorbed and the sauce is smooth and shiny before each addition of more milk. This will help ensure you get a smooth sauce with no lumps. Once all the milk is added, keep stirring, and bring the sauce to a gentle boil. Reduce the heat and simmer gently for 5 minutes. Season with salt and pepper.Stir in the cheese and allow to melt. Don't re-boil the sauce or it will become stringy. Melt the butter in a saucepan. Melt the butter in a saucepan. Stir in the flour and cook for 1–2 minutes. Stir in the flour and cook for 1–2 minutes. Gradually stir in the milk, stirring constantly. Ensure that the milk is completely absorbed and the sauce is smooth and shiny before each addition of more milk. This will help ensure you get a smooth sauce with no lumps. Once all the milk is added, keep stirring, and bring the sauce to a gentle boil. Gradually stir in the milk, stirring constantly. Ensure that the milk is completely absorbed and the sauce is smooth and shiny before each addition of more milk. This will help ensure you get a smooth sauce with no lumps. Once all the milk is added, keep stirring, and bring the sauce to a gentle boil. Reduce the heat and simmer gently for 5 minutes. Season with salt and pepper. Reduce the heat and simmer gently for 5 minutes. Season with salt and pepper. Stir in the cheese and allow to melt. Don't re-boil the sauce or it will become stringy. Stir in the cheese and allow to melt. Don't re-boil the sauce or it will become stringy. Recipe tips You can easily customise this basic cheese sauce recipe with any bits of cheese you have in the fridge that melt well. You can also add a teaspoon of mustard at the end to perk it up. White pepper is preferred because it won't leave dark specks in your sauce like black pepper would, but there's no difference to the flavour."
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7d7af407b717226275063d067a2fb13b0cc56b825c4bd9829bf9febc73a5ca64
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Roast beef dinner recipe
Topside is often labelled as a generic 'roasting joint' in supermarkets. When choosing your beef, look for the most even shape you can find, ideally with a layer of fat. Sometimes topside is sold in irregular shapes, meaning the thinner or flatter ends will cook more quickly. Watch the cooking time carefully and ideally invest in a digital food thermometer for the best results. It will need to reach 52C for rare, 60C for medium and 71C for well-done meat. The beef cooks perfectly in a medium casserole. It will need to be suitable for the hob as well as the oven. If you don’t have a lidded casserole, you can also cook the beef in a sturdy roasting tin. Brown the beef and the vegetables in a frying pan before putting into the tin (deglaze with a little water and use for the gravy). They need to fit fairly snuggly, so the vegetables don’t spread out and burn. Ensure your tin is suitable for placing on the hob too. If there are no meat juices forming at the bottom of the casserole when you remove the lid or foil, add around 4–5 tablespoons water. Choose a board to rest your beef that has a channel around the sides to collect juices that you can use to give extra flavour to your gravy. Snip off all the string from the beef before carving. Any leftover meat can be served cold with salad or in sandwiches the next day. Keep covered in the fridge. Only carve what you need at the table and then carve again if serving cold.
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"title": "Roast beef dinner recipe",
"content": "Topside is often labelled as a generic 'roasting joint' in supermarkets. When choosing your beef, look for the most even shape you can find, ideally with a layer of fat. Sometimes topside is sold in irregular shapes, meaning the thinner or flatter ends will cook more quickly. Watch the cooking time carefully and ideally invest in a digital food thermometer for the best results. It will need to reach 52C for rare, 60C for medium and 71C for well-done meat. The beef cooks perfectly in a medium casserole. It will need to be suitable for the hob as well as the oven. If you don’t have a lidded casserole, you can also cook the beef in a sturdy roasting tin. Brown the beef and the vegetables in a frying pan before putting into the tin (deglaze with a little water and use for the gravy). They need to fit fairly snuggly, so the vegetables don’t spread out and burn. Ensure your tin is suitable for placing on the hob too. If there are no meat juices forming at the bottom of the casserole when you remove the lid or foil, add around 4–5 tablespoons water. Choose a board to rest your beef that has a channel around the sides to collect juices that you can use to give extra flavour to your gravy. Snip off all the string from the beef before carving. Any leftover meat can be served cold with salad or in sandwiches the next day. Keep covered in the fridge. Only carve what you need at the table and then carve again if serving cold."
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758bb6c92591ac775f504156c18431f22b7d1223d93fb48ad754f7aae95de203
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Classic roast beef recipe
Choosing your cut For this recipe I have chosen topside, one of the most popular and affordable cuts in the UK although top rump or sirloin will also work. If your meat comes with a layer of fat and bound by string, leave it on for cooking as it will help keep its shape and juiciness as well as improve its flavour. How much beef per person Allow 200–250g/7–9oz per person for boneless joints, this should be plenty and even allow for leftovers. Make a trivet To help keep the meat juicy and cook evenly all round make a little bed (trivet) of vegetables for your joint to sit on while it cooks. How do I know when it’s done? Testing the temperature with a cooking thermometer is by far the best way to see when the meat is done, although it’s important to remember that meat will rise a few degrees and carry on cooking once out of the oven. To test the temperature, insert the probe of your thermometer as close to the centre of the joint as you can get and wait for 15 seconds before checking the results. If you don’t have a thermometer, close to the recommended cooking time you can insert a skewer to help guide you. If the juices run red it is rare, pink its medium and clear its well done. As all ovens vary it is best to check the temperature 10 minutes before the calculated cooking time is up. How should I cook my meat? With the leaner cuts like topside and top rump I would recommend serving them rare to medium rare so they don’t dry out. I think sirloin is also at its best when eaten rare or medium rare but due to being a little fattier it can be cooked medium or even well done. Don’t forget to rest Once cooked, REST the meat before serving. This stage is as important as turning the oven on as it allows the juices to redistribute to give more tender succulent results.
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"title": "Classic roast beef recipe",
"content": "Choosing your cut For this recipe I have chosen topside, one of the most popular and affordable cuts in the UK although top rump or sirloin will also work. If your meat comes with a layer of fat and bound by string, leave it on for cooking as it will help keep its shape and juiciness as well as improve its flavour. How much beef per person Allow 200–250g/7–9oz per person for boneless joints, this should be plenty and even allow for leftovers. Make a trivet To help keep the meat juicy and cook evenly all round make a little bed (trivet) of vegetables for your joint to sit on while it cooks. How do I know when it’s done? Testing the temperature with a cooking thermometer is by far the best way to see when the meat is done, although it’s important to remember that meat will rise a few degrees and carry on cooking once out of the oven. To test the temperature, insert the probe of your thermometer as close to the centre of the joint as you can get and wait for 15 seconds before checking the results. If you don’t have a thermometer, close to the recommended cooking time you can insert a skewer to help guide you. If the juices run red it is rare, pink its medium and clear its well done. As all ovens vary it is best to check the temperature 10 minutes before the calculated cooking time is up. How should I cook my meat? With the leaner cuts like topside and top rump I would recommend serving them rare to medium rare so they don’t dry out. I think sirloin is also at its best when eaten rare or medium rare but due to being a little fattier it can be cooked medium or even well done. Don’t forget to rest Once cooked, REST the meat before serving. This stage is as important as turning the oven on as it allows the juices to redistribute to give more tender succulent results."
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e48a3acc3360ae9d1422bbc3b5f93a153e065568a5f8fd06f25fa6388c1de1ca
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Roast rump cap with spiced butter and potatoes recipe
An average of 5.0 out of 5 stars from 2 ratings Rump cap is considered one of the best cuts of beef and is popular across South America where it’s known as picanha. 150g/5½oz unsalted butter 2 tbsp chopped fresh flatleaf parsley 1 tsp chopped fresh thyme 1 tbsp snipped fresh chives 1 shallot, peeled and finely chopped1 garlic clove, crushed2 tsp Dijon mustard 1 tsp paprika ½ tsp Worcestershire sauce pinch dried red chilli flakes 150g/5½oz unsalted butter 2 tbsp chopped fresh flatleaf parsley 1 tsp chopped fresh thyme 1 tbsp snipped fresh chives 1 shallot, peeled and finely chopped 1 garlic clove, crushed 2 tsp Dijon mustard 1 tsp paprika ½ tsp Worcestershire sauce pinch dried red chilli flakes 3 potatoes, peeled and diced into 1cm/½in cubes3 tbsp olive oil40g/1½ oz unsalted butter3 fresh rosemary sprigs, chopped 3 garlic cloves, crushed2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 3 potatoes, peeled and diced into 1cm/½in cubes 3 tbsp olive oil 40g/1½ oz unsalted butter 3 fresh rosemary sprigs, chopped 3 garlic cloves, crushed 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 1 rump cap of beef (approx 1kg/2lb 4oz)50g/1¾oz unsalted butter 3 garlic cloves, peeled and smashed4 fresh thyme sprigs1 bay leaf 50ml/2fl oz Madeira salt and freshly ground black pepper 1 rump cap of beef (approx 1kg/2lb 4oz) 50g/1¾oz unsalted butter 3 garlic cloves, peeled and smashed 4 fresh thyme sprigs 1 bay leaf 50ml/2fl oz Madeira salt and freshly ground black pepper 2 tbsp olive oil1 hispi cabbage, cut in half 2 tbsp olive oil 1 hispi cabbage, cut in half Method To make the spiced butter, mix all of the ingredients together in a bowl. Wrap in cling film and chill until needed. To make the parmentier potatoes, place in a saucepan and cover with water. Season with salt, bring to the boil and cook for 8–10 minutes. Drain and leave to cool.Preheat the oven to 240C/220C Fan/Gas 9 and preheat a baking tray. Toss the potatoes in the oil and tip onto the baking tray. Roast for 30 minutes until crisp. Toss the potatoes in the rosemary, garlic and some spiced butter. Season well with salt and pepper. To make the rump cap, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Sear the beef all over in a griddle or frying pan. Transfer to a roasting tin and roast the beef for about 15 minutes until cooked to medium or it reaches 55C when tested with a meat thermometer. Remove from the oven, but leave the oven on. Heat the butter, thyme, bay and Madeira in the griddle or frying pan you seared the beef in, then pour over the beef. Cover with foil and allow the meat to rest for 15 minutes. To make the hispi cabbage, heat an oven-proof frying pan and add the oil. Once hot, add the cabbage halves, cut side down, then transfer to the hot oven for 10 minutes. To serve, carve the beef into thin slices. Place the potatoes onto a serving plate. Cut the cabbage halves in half again and place on top. Add the sliced beef then pour over the Maderia sauce. To make the spiced butter, mix all of the ingredients together in a bowl. Wrap in cling film and chill until needed. To make the spiced butter, mix all of the ingredients together in a bowl. Wrap in cling film and chill until needed. To make the parmentier potatoes, place in a saucepan and cover with water. Season with salt, bring to the boil and cook for 8–10 minutes. Drain and leave to cool. To make the parmentier potatoes, place in a saucepan and cover with water. Season with salt, bring to the boil and cook for 8–10 minutes. Drain and leave to cool. Preheat the oven to 240C/220C Fan/Gas 9 and preheat a baking tray. Preheat the oven to 240C/220C Fan/Gas 9 and preheat a baking tray. Toss the potatoes in the oil and tip onto the baking tray. Roast for 30 minutes until crisp. Toss the potatoes in the rosemary, garlic and some spiced butter. Season well with salt and pepper. Toss the potatoes in the oil and tip onto the baking tray. Roast for 30 minutes until crisp. Toss the potatoes in the rosemary, garlic and some spiced butter. Season well with salt and pepper. To make the rump cap, preheat the oven to 220C/200C Fan/Gas 7. To make the rump cap, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Sear the beef all over in a griddle or frying pan. Season the beef well with salt and pepper. Sear the beef all over in a griddle or frying pan. Transfer to a roasting tin and roast the beef for about 15 minutes until cooked to medium or it reaches 55C when tested with a meat thermometer. Remove from the oven, but leave the oven on. Transfer to a roasting tin and roast the beef for about 15 minutes until cooked to medium or it reaches 55C when tested with a meat thermometer. Remove from the oven, but leave the oven on. Heat the butter, thyme, bay and Madeira in the griddle or frying pan you seared the beef in, then pour over the beef. Cover with foil and allow the meat to rest for 15 minutes. Heat the butter, thyme, bay and Madeira in the griddle or frying pan you seared the beef in, then pour over the beef. Cover with foil and allow the meat to rest for 15 minutes. To make the hispi cabbage, heat an oven-proof frying pan and add the oil. Once hot, add the cabbage halves, cut side down, then transfer to the hot oven for 10 minutes. To make the hispi cabbage, heat an oven-proof frying pan and add the oil. Once hot, add the cabbage halves, cut side down, then transfer to the hot oven for 10 minutes. To serve, carve the beef into thin slices. Place the potatoes onto a serving plate. Cut the cabbage halves in half again and place on top. Add the sliced beef then pour over the Maderia sauce. To serve, carve the beef into thin slices. Place the potatoes onto a serving plate. Cut the cabbage halves in half again and place on top. Add the sliced beef then pour over the Maderia sauce.
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"content": "An average of 5.0 out of 5 stars from 2 ratings Rump cap is considered one of the best cuts of beef and is popular across South America where it’s known as picanha. 150g/5½oz unsalted butter 2 tbsp chopped fresh flatleaf parsley 1 tsp chopped fresh thyme 1 tbsp snipped fresh chives 1 shallot, peeled and finely chopped1 garlic clove, crushed2 tsp Dijon mustard 1 tsp paprika ½ tsp Worcestershire sauce pinch dried red chilli flakes 150g/5½oz unsalted butter 2 tbsp chopped fresh flatleaf parsley 1 tsp chopped fresh thyme 1 tbsp snipped fresh chives 1 shallot, peeled and finely chopped 1 garlic clove, crushed 2 tsp Dijon mustard 1 tsp paprika ½ tsp Worcestershire sauce pinch dried red chilli flakes 3 potatoes, peeled and diced into 1cm/½in cubes3 tbsp olive oil40g/1½ oz unsalted butter3 fresh rosemary sprigs, chopped 3 garlic cloves, crushed2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 3 potatoes, peeled and diced into 1cm/½in cubes 3 tbsp olive oil 40g/1½ oz unsalted butter 3 fresh rosemary sprigs, chopped 3 garlic cloves, crushed 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 1 rump cap of beef (approx 1kg/2lb 4oz)50g/1¾oz unsalted butter 3 garlic cloves, peeled and smashed4 fresh thyme sprigs1 bay leaf 50ml/2fl oz Madeira salt and freshly ground black pepper 1 rump cap of beef (approx 1kg/2lb 4oz) 50g/1¾oz unsalted butter 3 garlic cloves, peeled and smashed 4 fresh thyme sprigs 1 bay leaf 50ml/2fl oz Madeira salt and freshly ground black pepper 2 tbsp olive oil1 hispi cabbage, cut in half 2 tbsp olive oil 1 hispi cabbage, cut in half Method To make the spiced butter, mix all of the ingredients together in a bowl. Wrap in cling film and chill until needed. To make the parmentier potatoes, place in a saucepan and cover with water. Season with salt, bring to the boil and cook for 8–10 minutes. Drain and leave to cool.Preheat the oven to 240C/220C Fan/Gas 9 and preheat a baking tray. Toss the potatoes in the oil and tip onto the baking tray. Roast for 30 minutes until crisp. Toss the potatoes in the rosemary, garlic and some spiced butter. Season well with salt and pepper. To make the rump cap, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Sear the beef all over in a griddle or frying pan. Transfer to a roasting tin and roast the beef for about 15 minutes until cooked to medium or it reaches 55C when tested with a meat thermometer. Remove from the oven, but leave the oven on. Heat the butter, thyme, bay and Madeira in the griddle or frying pan you seared the beef in, then pour over the beef. Cover with foil and allow the meat to rest for 15 minutes. To make the hispi cabbage, heat an oven-proof frying pan and add the oil. Once hot, add the cabbage halves, cut side down, then transfer to the hot oven for 10 minutes. To serve, carve the beef into thin slices. Place the potatoes onto a serving plate. Cut the cabbage halves in half again and place on top. Add the sliced beef then pour over the Maderia sauce. To make the spiced butter, mix all of the ingredients together in a bowl. Wrap in cling film and chill until needed. To make the spiced butter, mix all of the ingredients together in a bowl. Wrap in cling film and chill until needed. To make the parmentier potatoes, place in a saucepan and cover with water. Season with salt, bring to the boil and cook for 8–10 minutes. Drain and leave to cool. To make the parmentier potatoes, place in a saucepan and cover with water. Season with salt, bring to the boil and cook for 8–10 minutes. Drain and leave to cool. Preheat the oven to 240C/220C Fan/Gas 9 and preheat a baking tray. Preheat the oven to 240C/220C Fan/Gas 9 and preheat a baking tray. Toss the potatoes in the oil and tip onto the baking tray. Roast for 30 minutes until crisp. Toss the potatoes in the rosemary, garlic and some spiced butter. Season well with salt and pepper. Toss the potatoes in the oil and tip onto the baking tray. Roast for 30 minutes until crisp. Toss the potatoes in the rosemary, garlic and some spiced butter. Season well with salt and pepper. To make the rump cap, preheat the oven to 220C/200C Fan/Gas 7. To make the rump cap, preheat the oven to 220C/200C Fan/Gas 7. Season the beef well with salt and pepper. Sear the beef all over in a griddle or frying pan. Season the beef well with salt and pepper. Sear the beef all over in a griddle or frying pan. Transfer to a roasting tin and roast the beef for about 15 minutes until cooked to medium or it reaches 55C when tested with a meat thermometer. Remove from the oven, but leave the oven on. Transfer to a roasting tin and roast the beef for about 15 minutes until cooked to medium or it reaches 55C when tested with a meat thermometer. Remove from the oven, but leave the oven on. Heat the butter, thyme, bay and Madeira in the griddle or frying pan you seared the beef in, then pour over the beef. Cover with foil and allow the meat to rest for 15 minutes. Heat the butter, thyme, bay and Madeira in the griddle or frying pan you seared the beef in, then pour over the beef. Cover with foil and allow the meat to rest for 15 minutes. To make the hispi cabbage, heat an oven-proof frying pan and add the oil. Once hot, add the cabbage halves, cut side down, then transfer to the hot oven for 10 minutes. To make the hispi cabbage, heat an oven-proof frying pan and add the oil. Once hot, add the cabbage halves, cut side down, then transfer to the hot oven for 10 minutes. To serve, carve the beef into thin slices. Place the potatoes onto a serving plate. Cut the cabbage halves in half again and place on top. Add the sliced beef then pour over the Maderia sauce. To serve, carve the beef into thin slices. Place the potatoes onto a serving plate. Cut the cabbage halves in half again and place on top. Add the sliced beef then pour over the Maderia sauce."
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James Martin's Yorkshire pudding recipe
An average of 4.1 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yorkshirepudding_81824_16x9.jpg James Martin uses a lot of eggs in this Yorkshire pudding recipe for extra lift and a softer texture. Beef dripping adds extra flavour, but you can also use vegetable oil. 225g/8oz plain floursalt and freshly ground black pepper8 free-range eggs600ml/1 pint milk55g/2oz dripping 225g/8oz plain flour salt and freshly ground black pepper 8 free-range eggs 600ml/1 pint milk 55g/2oz dripping Method Put the flour and a little salt and freshly ground black pepper in a bowl. Add the eggs and mix using a whisk or fork until you have a smooth paste. Gradually pour in the milk, mixing slowly to prevent lumps forming.Cover the bowl with clingfilm and chill in the fridge overnight. Alternatively set aside for 2 hours.Preheat the oven to 220C/200C Fan/Gas 7. Put a little of the dripping in the holes of 3 four-hole Yorkshire pudding tins. Put the tins in the oven until smoking hot (5–10 minutes). Remove from the oven and quickly add the batter. Each hole should be about half full. Return to the oven and cook for 20–25 minutes.Very briefly open the oven door to let any steam escape. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 10 minutes until crisp to set the shape of the Yorkshire puddings (so they don't collapse when removed from the oven). Remove from the oven and serve. Put the flour and a little salt and freshly ground black pepper in a bowl. Add the eggs and mix using a whisk or fork until you have a smooth paste. Gradually pour in the milk, mixing slowly to prevent lumps forming. Put the flour and a little salt and freshly ground black pepper in a bowl. Add the eggs and mix using a whisk or fork until you have a smooth paste. Gradually pour in the milk, mixing slowly to prevent lumps forming. Cover the bowl with clingfilm and chill in the fridge overnight. Alternatively set aside for 2 hours. Cover the bowl with clingfilm and chill in the fridge overnight. Alternatively set aside for 2 hours. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put a little of the dripping in the holes of 3 four-hole Yorkshire pudding tins. Put the tins in the oven until smoking hot (5–10 minutes). Put a little of the dripping in the holes of 3 four-hole Yorkshire pudding tins. Put the tins in the oven until smoking hot (5–10 minutes). Remove from the oven and quickly add the batter. Each hole should be about half full. Return to the oven and cook for 20–25 minutes. Remove from the oven and quickly add the batter. Each hole should be about half full. Return to the oven and cook for 20–25 minutes. Very briefly open the oven door to let any steam escape. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 10 minutes until crisp to set the shape of the Yorkshire puddings (so they don't collapse when removed from the oven). Very briefly open the oven door to let any steam escape. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 10 minutes until crisp to set the shape of the Yorkshire puddings (so they don't collapse when removed from the oven). Remove from the oven and serve. Remove from the oven and serve. Recipe tips Resting the Yorkshire pudding batter is important as it allows the gluten in the flour to relax. This means it will be more stretchy when it's time to cook the puddings and you will see them raise beautifully in the oven. Make sure the oven is really hot, and don't open the oven door for the first 20 minutes of cooking. Opening the door will make the oven temperature drop briefly and you need it to stay really hot to set the shape of the puddings. Egg size is medium (so 53–63g each), if yours are larger, use fewer eggs with a total weight of around 450–475g/1lb–1lb 1oz.
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"title": "James Martin's Yorkshire pudding recipe",
"content": "An average of 4.1 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yorkshirepudding_81824_16x9.jpg James Martin uses a lot of eggs in this Yorkshire pudding recipe for extra lift and a softer texture. Beef dripping adds extra flavour, but you can also use vegetable oil. 225g/8oz plain floursalt and freshly ground black pepper8 free-range eggs600ml/1 pint milk55g/2oz dripping 225g/8oz plain flour salt and freshly ground black pepper 8 free-range eggs 600ml/1 pint milk 55g/2oz dripping Method Put the flour and a little salt and freshly ground black pepper in a bowl. Add the eggs and mix using a whisk or fork until you have a smooth paste. Gradually pour in the milk, mixing slowly to prevent lumps forming.Cover the bowl with clingfilm and chill in the fridge overnight. Alternatively set aside for 2 hours.Preheat the oven to 220C/200C Fan/Gas 7. Put a little of the dripping in the holes of 3 four-hole Yorkshire pudding tins. Put the tins in the oven until smoking hot (5–10 minutes). Remove from the oven and quickly add the batter. Each hole should be about half full. Return to the oven and cook for 20–25 minutes.Very briefly open the oven door to let any steam escape. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 10 minutes until crisp to set the shape of the Yorkshire puddings (so they don't collapse when removed from the oven). Remove from the oven and serve. Put the flour and a little salt and freshly ground black pepper in a bowl. Add the eggs and mix using a whisk or fork until you have a smooth paste. Gradually pour in the milk, mixing slowly to prevent lumps forming. Put the flour and a little salt and freshly ground black pepper in a bowl. Add the eggs and mix using a whisk or fork until you have a smooth paste. Gradually pour in the milk, mixing slowly to prevent lumps forming. Cover the bowl with clingfilm and chill in the fridge overnight. Alternatively set aside for 2 hours. Cover the bowl with clingfilm and chill in the fridge overnight. Alternatively set aside for 2 hours. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put a little of the dripping in the holes of 3 four-hole Yorkshire pudding tins. Put the tins in the oven until smoking hot (5–10 minutes). Put a little of the dripping in the holes of 3 four-hole Yorkshire pudding tins. Put the tins in the oven until smoking hot (5–10 minutes). Remove from the oven and quickly add the batter. Each hole should be about half full. Return to the oven and cook for 20–25 minutes. Remove from the oven and quickly add the batter. Each hole should be about half full. Return to the oven and cook for 20–25 minutes. Very briefly open the oven door to let any steam escape. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 10 minutes until crisp to set the shape of the Yorkshire puddings (so they don't collapse when removed from the oven). Very briefly open the oven door to let any steam escape. Turn the oven down to 190C/170C Fan/Gas 5 and cook for a further 10 minutes until crisp to set the shape of the Yorkshire puddings (so they don't collapse when removed from the oven). Remove from the oven and serve. Remove from the oven and serve. Recipe tips Resting the Yorkshire pudding batter is important as it allows the gluten in the flour to relax. This means it will be more stretchy when it's time to cook the puddings and you will see them raise beautifully in the oven. Make sure the oven is really hot, and don't open the oven door for the first 20 minutes of cooking. Opening the door will make the oven temperature drop briefly and you need it to stay really hot to set the shape of the puddings. Egg size is medium (so 53–63g each), if yours are larger, use fewer eggs with a total weight of around 450–475g/1lb–1lb 1oz."
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Butterflied lamb with lemon and paprika recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butterflied_lamb_with_08901_16x9.jpg This leg of lamb can be cooked on the barbecue or in the oven. Serve simply with potato wedges and greens for a laid-back meal with friends. Reduce the dried red chilli flakes if you prefer a milder marinade. 1 x 2.5kg/5lb 8oz leg of lamb (see directions below on how to remove the bones) 1 x 2.5kg/5lb 8oz leg of lamb (see directions below on how to remove the bones) 1 large garlic clove, finely chopped1 tsp dried red chilli flakes 6 tsp chopped rosemary6 sprigs thyme, leaves picked 1 fresh bay leaf, finely chopped1 lemon, juice only2 tbsp Thai fish sauce 2 tbsp pimenton (Spanish sweet smoked paprika) 6 tbsp olive oil 1 tsp flaky sea salt½ tsp coarsely ground or crushed black pepper 1 large garlic clove, finely chopped 1 tsp dried red chilli flakes 6 tsp chopped rosemary 6 sprigs thyme, leaves picked 1 fresh bay leaf, finely chopped 1 lemon, juice only 2 tbsp Thai fish sauce 2 tbsp pimenton (Spanish sweet smoked paprika) 6 tbsp olive oil 1 tsp flaky sea salt ½ tsp coarsely ground or crushed black pepper Method To prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the meat along the bone and ease it away from the bone along both sides, leaving the bone as clean as possible. At the fatter end of the joint, there is a group of smaller bones, so continue to cut around them too until you can lift all the bones from the meat and are left with a butterfly shaped, bone-free joint. Trim away any excess fat and sinew. Lay a piece of cling film over the meat and bash the surface with a rolling pin to flatten the thick sections lightly. The meat should be an even thickness throughout.Mix the marinade ingredients together. Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes. Preheat the oven to 222C/200C Fan/Gas 7. Roast the lamb for 15 minutes, reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 15 minutes. This will give you pink lamb, if you would rather it slightly less so, cook for a further 5 minutes. Remove from the oven and cover with foil. Rest for at least 15 minutes. Place on a board before carving into thick slices.Serve with potato wedges, steamed green vegetables and some of the meat juices. To prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the meat along the bone and ease it away from the bone along both sides, leaving the bone as clean as possible. At the fatter end of the joint, there is a group of smaller bones, so continue to cut around them too until you can lift all the bones from the meat and are left with a butterfly shaped, bone-free joint. Trim away any excess fat and sinew. To prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the meat along the bone and ease it away from the bone along both sides, leaving the bone as clean as possible. At the fatter end of the joint, there is a group of smaller bones, so continue to cut around them too until you can lift all the bones from the meat and are left with a butterfly shaped, bone-free joint. Trim away any excess fat and sinew. Lay a piece of cling film over the meat and bash the surface with a rolling pin to flatten the thick sections lightly. The meat should be an even thickness throughout. Lay a piece of cling film over the meat and bash the surface with a rolling pin to flatten the thick sections lightly. The meat should be an even thickness throughout. Mix the marinade ingredients together. Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes. Mix the marinade ingredients together. Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes. Preheat the oven to 222C/200C Fan/Gas 7. Preheat the oven to 222C/200C Fan/Gas 7. Roast the lamb for 15 minutes, reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 15 minutes. This will give you pink lamb, if you would rather it slightly less so, cook for a further 5 minutes. Remove from the oven and cover with foil. Rest for at least 15 minutes. Place on a board before carving into thick slices. Roast the lamb for 15 minutes, reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 15 minutes. This will give you pink lamb, if you would rather it slightly less so, cook for a further 5 minutes. Remove from the oven and cover with foil. Rest for at least 15 minutes. Place on a board before carving into thick slices. Serve with potato wedges, steamed green vegetables and some of the meat juices. Serve with potato wedges, steamed green vegetables and some of the meat juices. Recipe tips You can buy a ready-boned or a butterflied leg of lamb, or ask your butcher to bone it for you. To cook on the barbecue, preheat the barbecue (10 minutes for gas and up to 40 minutes for charcoal). When hot, grill the lamb for about 10–12 minutes on each side. Rest for 5 minutes on a board covered with kitchen foil before carving into thick slices.
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"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butterflied_lamb_with_08901_16x9.jpg This leg of lamb can be cooked on the barbecue or in the oven. Serve simply with potato wedges and greens for a laid-back meal with friends. Reduce the dried red chilli flakes if you prefer a milder marinade. 1 x 2.5kg/5lb 8oz leg of lamb (see directions below on how to remove the bones) 1 x 2.5kg/5lb 8oz leg of lamb (see directions below on how to remove the bones) 1 large garlic clove, finely chopped1 tsp dried red chilli flakes 6 tsp chopped rosemary6 sprigs thyme, leaves picked 1 fresh bay leaf, finely chopped1 lemon, juice only2 tbsp Thai fish sauce 2 tbsp pimenton (Spanish sweet smoked paprika) 6 tbsp olive oil 1 tsp flaky sea salt½ tsp coarsely ground or crushed black pepper 1 large garlic clove, finely chopped 1 tsp dried red chilli flakes 6 tsp chopped rosemary 6 sprigs thyme, leaves picked 1 fresh bay leaf, finely chopped 1 lemon, juice only 2 tbsp Thai fish sauce 2 tbsp pimenton (Spanish sweet smoked paprika) 6 tbsp olive oil 1 tsp flaky sea salt ½ tsp coarsely ground or crushed black pepper Method To prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the meat along the bone and ease it away from the bone along both sides, leaving the bone as clean as possible. At the fatter end of the joint, there is a group of smaller bones, so continue to cut around them too until you can lift all the bones from the meat and are left with a butterfly shaped, bone-free joint. Trim away any excess fat and sinew. Lay a piece of cling film over the meat and bash the surface with a rolling pin to flatten the thick sections lightly. The meat should be an even thickness throughout.Mix the marinade ingredients together. Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes. Preheat the oven to 222C/200C Fan/Gas 7. Roast the lamb for 15 minutes, reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 15 minutes. This will give you pink lamb, if you would rather it slightly less so, cook for a further 5 minutes. Remove from the oven and cover with foil. Rest for at least 15 minutes. Place on a board before carving into thick slices.Serve with potato wedges, steamed green vegetables and some of the meat juices. To prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the meat along the bone and ease it away from the bone along both sides, leaving the bone as clean as possible. At the fatter end of the joint, there is a group of smaller bones, so continue to cut around them too until you can lift all the bones from the meat and are left with a butterfly shaped, bone-free joint. Trim away any excess fat and sinew. To prepare the lamb, turn the leg over to the point where the bone runs closest to the surface. Using a sharp knife, split the meat along the bone and ease it away from the bone along both sides, leaving the bone as clean as possible. At the fatter end of the joint, there is a group of smaller bones, so continue to cut around them too until you can lift all the bones from the meat and are left with a butterfly shaped, bone-free joint. Trim away any excess fat and sinew. Lay a piece of cling film over the meat and bash the surface with a rolling pin to flatten the thick sections lightly. The meat should be an even thickness throughout. Lay a piece of cling film over the meat and bash the surface with a rolling pin to flatten the thick sections lightly. The meat should be an even thickness throughout. Mix the marinade ingredients together. Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes. Mix the marinade ingredients together. Rub the marinade all over the lamb and set aside in a roasting tin, skin-side up, for about 30 minutes. Preheat the oven to 222C/200C Fan/Gas 7. Preheat the oven to 222C/200C Fan/Gas 7. Roast the lamb for 15 minutes, reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 15 minutes. This will give you pink lamb, if you would rather it slightly less so, cook for a further 5 minutes. Remove from the oven and cover with foil. Rest for at least 15 minutes. Place on a board before carving into thick slices. Roast the lamb for 15 minutes, reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 15 minutes. This will give you pink lamb, if you would rather it slightly less so, cook for a further 5 minutes. Remove from the oven and cover with foil. Rest for at least 15 minutes. Place on a board before carving into thick slices. Serve with potato wedges, steamed green vegetables and some of the meat juices. Serve with potato wedges, steamed green vegetables and some of the meat juices. Recipe tips You can buy a ready-boned or a butterflied leg of lamb, or ask your butcher to bone it for you. To cook on the barbecue, preheat the barbecue (10 minutes for gas and up to 40 minutes for charcoal). When hot, grill the lamb for about 10–12 minutes on each side. Rest for 5 minutes on a board covered with kitchen foil before carving into thick slices."
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Chicken yassa recipe
An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_yassa_20973_16x9.jpg Inspired by their trip to Bristol, the Hairy Bikers make a warming Senegalese-style chicken yassa made with an abundance of onions marinated in Dijon mustard, lemon juice, ginger and chilli. 1 onion, grated 4 garlic cloves, crushed15g/½oz ginger, peeled and grated2 tbsp Dijon mustard2 tbsp red wine vinegar1 lemon, juice only1 Scotch bonnet chilli, finely choppedsalt and freshly ground pepper8 chicken thighs, skin-on and bone-in 1 onion, grated 4 garlic cloves, crushed 15g/½oz ginger, peeled and grated 2 tbsp Dijon mustard 2 tbsp red wine vinegar 1 lemon, juice only 1 Scotch bonnet chilli, finely chopped salt and freshly ground pepper 8 chicken thighs, skin-on and bone-in 2 tbsp vegetable oil 4 onions, sliced3 bay leaves250ml/9fl oz chicken stock100g/3½oz green pitted olives 2 tbsp vegetable oil 4 onions, sliced 3 bay leaves 250ml/9fl oz chicken stock 100g/3½oz green pitted olives Method First mix all the marinade ingredients together and season with plenty of salt and pepper. Pour over the chicken thighs. Coat thoroughly, then cover and leave to marinate in the fridge for several hours, preferably overnight.Take the chicken out of the fridge an hour before cooking to allow them to reach room temperature. Remove the thighs from the marinade and pat it dry. Retaining the marinade for later. Heat the oil over medium heat in a large, wide-based casserole or lidded sauté pan. When hot, add the chicken, skin-side down, and cook until well browned. Turn and cook the underside for a few more minutes. Remove the chicken from the pan. Add the onion and bay leaves and sauté on a low to medium heat until golden brown – it is important to get these quite caramelised. Add the reserved marinade to the pan and cook, stirring regularly for a few minutes until the base of the pan is completely deglazed. Add the stock and return the chicken pieces to the pan, skin-side up. Put the lid on and bring to the boil, and cook for 10 minutes. Remove the lid, turn down the heat and simmer until the chicken is completely cooked through and the sauce has reduced. Add the olives and heat for 1–2 minutes. Taste to check the seasoning and add more salt and pepper as necessary.Serve hot alongside rice or couscous. First mix all the marinade ingredients together and season with plenty of salt and pepper. Pour over the chicken thighs. Coat thoroughly, then cover and leave to marinate in the fridge for several hours, preferably overnight. First mix all the marinade ingredients together and season with plenty of salt and pepper. Pour over the chicken thighs. Coat thoroughly, then cover and leave to marinate in the fridge for several hours, preferably overnight. Take the chicken out of the fridge an hour before cooking to allow them to reach room temperature. Remove the thighs from the marinade and pat it dry. Retaining the marinade for later. Take the chicken out of the fridge an hour before cooking to allow them to reach room temperature. Remove the thighs from the marinade and pat it dry. Retaining the marinade for later. Heat the oil over medium heat in a large, wide-based casserole or lidded sauté pan. When hot, add the chicken, skin-side down, and cook until well browned. Turn and cook the underside for a few more minutes. Remove the chicken from the pan. Heat the oil over medium heat in a large, wide-based casserole or lidded sauté pan. When hot, add the chicken, skin-side down, and cook until well browned. Turn and cook the underside for a few more minutes. Remove the chicken from the pan. Add the onion and bay leaves and sauté on a low to medium heat until golden brown – it is important to get these quite caramelised. Add the reserved marinade to the pan and cook, stirring regularly for a few minutes until the base of the pan is completely deglazed. Add the onion and bay leaves and sauté on a low to medium heat until golden brown – it is important to get these quite caramelised. Add the reserved marinade to the pan and cook, stirring regularly for a few minutes until the base of the pan is completely deglazed. Add the stock and return the chicken pieces to the pan, skin-side up. Put the lid on and bring to the boil, and cook for 10 minutes. Remove the lid, turn down the heat and simmer until the chicken is completely cooked through and the sauce has reduced. Add the stock and return the chicken pieces to the pan, skin-side up. Put the lid on and bring to the boil, and cook for 10 minutes. Remove the lid, turn down the heat and simmer until the chicken is completely cooked through and the sauce has reduced. Add the olives and heat for 1–2 minutes. Taste to check the seasoning and add more salt and pepper as necessary. Add the olives and heat for 1–2 minutes. Taste to check the seasoning and add more salt and pepper as necessary. Serve hot alongside rice or couscous. Serve hot alongside rice or couscous.
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"content": "An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_yassa_20973_16x9.jpg Inspired by their trip to Bristol, the Hairy Bikers make a warming Senegalese-style chicken yassa made with an abundance of onions marinated in Dijon mustard, lemon juice, ginger and chilli. 1 onion, grated 4 garlic cloves, crushed15g/½oz ginger, peeled and grated2 tbsp Dijon mustard2 tbsp red wine vinegar1 lemon, juice only1 Scotch bonnet chilli, finely choppedsalt and freshly ground pepper8 chicken thighs, skin-on and bone-in 1 onion, grated 4 garlic cloves, crushed 15g/½oz ginger, peeled and grated 2 tbsp Dijon mustard 2 tbsp red wine vinegar 1 lemon, juice only 1 Scotch bonnet chilli, finely chopped salt and freshly ground pepper 8 chicken thighs, skin-on and bone-in 2 tbsp vegetable oil 4 onions, sliced3 bay leaves250ml/9fl oz chicken stock100g/3½oz green pitted olives 2 tbsp vegetable oil 4 onions, sliced 3 bay leaves 250ml/9fl oz chicken stock 100g/3½oz green pitted olives Method First mix all the marinade ingredients together and season with plenty of salt and pepper. Pour over the chicken thighs. Coat thoroughly, then cover and leave to marinate in the fridge for several hours, preferably overnight.Take the chicken out of the fridge an hour before cooking to allow them to reach room temperature. Remove the thighs from the marinade and pat it dry. Retaining the marinade for later. Heat the oil over medium heat in a large, wide-based casserole or lidded sauté pan. When hot, add the chicken, skin-side down, and cook until well browned. Turn and cook the underside for a few more minutes. Remove the chicken from the pan. Add the onion and bay leaves and sauté on a low to medium heat until golden brown – it is important to get these quite caramelised. Add the reserved marinade to the pan and cook, stirring regularly for a few minutes until the base of the pan is completely deglazed. Add the stock and return the chicken pieces to the pan, skin-side up. Put the lid on and bring to the boil, and cook for 10 minutes. Remove the lid, turn down the heat and simmer until the chicken is completely cooked through and the sauce has reduced. Add the olives and heat for 1–2 minutes. Taste to check the seasoning and add more salt and pepper as necessary.Serve hot alongside rice or couscous. First mix all the marinade ingredients together and season with plenty of salt and pepper. Pour over the chicken thighs. Coat thoroughly, then cover and leave to marinate in the fridge for several hours, preferably overnight. First mix all the marinade ingredients together and season with plenty of salt and pepper. Pour over the chicken thighs. Coat thoroughly, then cover and leave to marinate in the fridge for several hours, preferably overnight. Take the chicken out of the fridge an hour before cooking to allow them to reach room temperature. Remove the thighs from the marinade and pat it dry. Retaining the marinade for later. Take the chicken out of the fridge an hour before cooking to allow them to reach room temperature. Remove the thighs from the marinade and pat it dry. Retaining the marinade for later. Heat the oil over medium heat in a large, wide-based casserole or lidded sauté pan. When hot, add the chicken, skin-side down, and cook until well browned. Turn and cook the underside for a few more minutes. Remove the chicken from the pan. Heat the oil over medium heat in a large, wide-based casserole or lidded sauté pan. When hot, add the chicken, skin-side down, and cook until well browned. Turn and cook the underside for a few more minutes. Remove the chicken from the pan. Add the onion and bay leaves and sauté on a low to medium heat until golden brown – it is important to get these quite caramelised. Add the reserved marinade to the pan and cook, stirring regularly for a few minutes until the base of the pan is completely deglazed. Add the onion and bay leaves and sauté on a low to medium heat until golden brown – it is important to get these quite caramelised. Add the reserved marinade to the pan and cook, stirring regularly for a few minutes until the base of the pan is completely deglazed. Add the stock and return the chicken pieces to the pan, skin-side up. Put the lid on and bring to the boil, and cook for 10 minutes. Remove the lid, turn down the heat and simmer until the chicken is completely cooked through and the sauce has reduced. Add the stock and return the chicken pieces to the pan, skin-side up. Put the lid on and bring to the boil, and cook for 10 minutes. Remove the lid, turn down the heat and simmer until the chicken is completely cooked through and the sauce has reduced. Add the olives and heat for 1–2 minutes. Taste to check the seasoning and add more salt and pepper as necessary. Add the olives and heat for 1–2 minutes. Taste to check the seasoning and add more salt and pepper as necessary. Serve hot alongside rice or couscous. Serve hot alongside rice or couscous."
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Beef, black-eyed bean and plantain hotpot recipe
An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_black-eyed-bean_and_85011_16x9.jpg A West African take on a classic hotpot, combine fiery Scotch bonnet with comforting beans and sweet plantain. This dish makes a little beef go further. 350g/12oz dried black-eyed beans900g/2lb sirloin steak, cut into 1cm/½ in cubes325ml/11½fl oz vegetable oil1 large onion, chopped4 garlic cloves, finely chopped4cm/2in piece fresh root ginger, grated1 tsp dried chilli flakes2 x 400g tins chopped tomatoes2 tbsp tomato purée2 beef stock cubes2 sprigs fresh thyme1 Scotch bonnet chilli, chopped3 ripe plantain, peeled and slicedsalt and freshly ground black pepper 350g/12oz dried black-eyed beans 900g/2lb sirloin steak, cut into 1cm/½ in cubes 325ml/11½fl oz vegetable oil 1 large onion, chopped 4 garlic cloves, finely chopped 4cm/2in piece fresh root ginger, grated 1 tsp dried chilli flakes 2 x 400g tins chopped tomatoes 2 tbsp tomato purée 2 beef stock cubes 2 sprigs fresh thyme 1 Scotch bonnet chilli, chopped 3 ripe plantain, peeled and sliced salt and freshly ground black pepper Method Cook the dried beans in a large pan of boiling water for about 20 minutes until softened. Drain and set aside.Heat 2 tablespoons of the oil in a large casserole dish and brown the beef on all sides over a medium heat. Remove and set aside.Heat 100ml/3½fl oz oil in the same pan and fry the onions for 2–3 minutes, until slightly softened. Add the garlic, ginger and dried chilli flakes and stir. Add the tinned tomatoes, tomato purée, stock cubes, thyme and Scotch bonnet chillies and season with salt and pepper. Cook the tomatoes for 10 minutes before adding the beef and beans and cooking on low for 45–60 minutes, stirring occasionally.While the stew cooks, heat the remaining oil in a deep frying pan and shallow fry the plantain slices in batches for 2–3 on each side until golden-brown. Transfer to a plate lined with kitchen paper to drain. Top the stew with the plantains before serving. Cook the dried beans in a large pan of boiling water for about 20 minutes until softened. Drain and set aside. Cook the dried beans in a large pan of boiling water for about 20 minutes until softened. Drain and set aside. Heat 2 tablespoons of the oil in a large casserole dish and brown the beef on all sides over a medium heat. Remove and set aside. Heat 2 tablespoons of the oil in a large casserole dish and brown the beef on all sides over a medium heat. Remove and set aside. Heat 100ml/3½fl oz oil in the same pan and fry the onions for 2–3 minutes, until slightly softened. Heat 100ml/3½fl oz oil in the same pan and fry the onions for 2–3 minutes, until slightly softened. Add the garlic, ginger and dried chilli flakes and stir. Add the tinned tomatoes, tomato purée, stock cubes, thyme and Scotch bonnet chillies and season with salt and pepper. Cook the tomatoes for 10 minutes before adding the beef and beans and cooking on low for 45–60 minutes, stirring occasionally. Add the garlic, ginger and dried chilli flakes and stir. Add the tinned tomatoes, tomato purée, stock cubes, thyme and Scotch bonnet chillies and season with salt and pepper. Cook the tomatoes for 10 minutes before adding the beef and beans and cooking on low for 45–60 minutes, stirring occasionally. While the stew cooks, heat the remaining oil in a deep frying pan and shallow fry the plantain slices in batches for 2–3 on each side until golden-brown. Transfer to a plate lined with kitchen paper to drain. Top the stew with the plantains before serving. While the stew cooks, heat the remaining oil in a deep frying pan and shallow fry the plantain slices in batches for 2–3 on each side until golden-brown. Transfer to a plate lined with kitchen paper to drain. Top the stew with the plantains before serving.
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"title": "Beef, black-eyed bean and plantain hotpot 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/beef_black-eyed-bean_and_85011_16x9.jpg A West African take on a classic hotpot, combine fiery Scotch bonnet with comforting beans and sweet plantain. This dish makes a little beef go further. 350g/12oz dried black-eyed beans900g/2lb sirloin steak, cut into 1cm/½ in cubes325ml/11½fl oz vegetable oil1 large onion, chopped4 garlic cloves, finely chopped4cm/2in piece fresh root ginger, grated1 tsp dried chilli flakes2 x 400g tins chopped tomatoes2 tbsp tomato purée2 beef stock cubes2 sprigs fresh thyme1 Scotch bonnet chilli, chopped3 ripe plantain, peeled and slicedsalt and freshly ground black pepper 350g/12oz dried black-eyed beans 900g/2lb sirloin steak, cut into 1cm/½ in cubes 325ml/11½fl oz vegetable oil 1 large onion, chopped 4 garlic cloves, finely chopped 4cm/2in piece fresh root ginger, grated 1 tsp dried chilli flakes 2 x 400g tins chopped tomatoes 2 tbsp tomato purée 2 beef stock cubes 2 sprigs fresh thyme 1 Scotch bonnet chilli, chopped 3 ripe plantain, peeled and sliced salt and freshly ground black pepper Method Cook the dried beans in a large pan of boiling water for about 20 minutes until softened. Drain and set aside.Heat 2 tablespoons of the oil in a large casserole dish and brown the beef on all sides over a medium heat. Remove and set aside.Heat 100ml/3½fl oz oil in the same pan and fry the onions for 2–3 minutes, until slightly softened. Add the garlic, ginger and dried chilli flakes and stir. Add the tinned tomatoes, tomato purée, stock cubes, thyme and Scotch bonnet chillies and season with salt and pepper. Cook the tomatoes for 10 minutes before adding the beef and beans and cooking on low for 45–60 minutes, stirring occasionally.While the stew cooks, heat the remaining oil in a deep frying pan and shallow fry the plantain slices in batches for 2–3 on each side until golden-brown. Transfer to a plate lined with kitchen paper to drain. Top the stew with the plantains before serving. Cook the dried beans in a large pan of boiling water for about 20 minutes until softened. Drain and set aside. Cook the dried beans in a large pan of boiling water for about 20 minutes until softened. Drain and set aside. Heat 2 tablespoons of the oil in a large casserole dish and brown the beef on all sides over a medium heat. Remove and set aside. Heat 2 tablespoons of the oil in a large casserole dish and brown the beef on all sides over a medium heat. Remove and set aside. Heat 100ml/3½fl oz oil in the same pan and fry the onions for 2–3 minutes, until slightly softened. Heat 100ml/3½fl oz oil in the same pan and fry the onions for 2–3 minutes, until slightly softened. Add the garlic, ginger and dried chilli flakes and stir. Add the tinned tomatoes, tomato purée, stock cubes, thyme and Scotch bonnet chillies and season with salt and pepper. Cook the tomatoes for 10 minutes before adding the beef and beans and cooking on low for 45–60 minutes, stirring occasionally. Add the garlic, ginger and dried chilli flakes and stir. Add the tinned tomatoes, tomato purée, stock cubes, thyme and Scotch bonnet chillies and season with salt and pepper. Cook the tomatoes for 10 minutes before adding the beef and beans and cooking on low for 45–60 minutes, stirring occasionally. While the stew cooks, heat the remaining oil in a deep frying pan and shallow fry the plantain slices in batches for 2–3 on each side until golden-brown. Transfer to a plate lined with kitchen paper to drain. Top the stew with the plantains before serving. While the stew cooks, heat the remaining oil in a deep frying pan and shallow fry the plantain slices in batches for 2–3 on each side until golden-brown. Transfer to a plate lined with kitchen paper to drain. Top the stew with the plantains before serving."
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Malva pudding recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/malva_pudding_98083_16x9.jpg A traditional Southern African pudding, this toffee-like sponge dessert is soaked in a sweet cream syrup which ups the ante in the sweetness stakes! Believe it or not, it welcomes serving with cream or a scoop of ice cream, if preferred. 150g/5½oz plain flour1½ tsp bicarbonate of soda2 tbsp apricot jam2 free-range eggs175g/6oz light brown sugar55g/2oz caster sugar200ml/7fl oz milk (preferably full-fat)50g/1¾oz melted butter, plus extra for greasing1 tbsp white wine or spirit vinegar 150g/5½oz plain flour 1½ tsp bicarbonate of soda 2 tbsp apricot jam 2 free-range eggs 175g/6oz light brown sugar 55g/2oz caster sugar 200ml/7fl oz milk (preferably full-fat) 50g/1¾oz melted butter, plus extra for greasing 1 tbsp white wine or spirit vinegar 200ml/7fl oz double cream100ml/3½fl oz milk (preferably full-fat)160g/5¾oz caster sugar80g/2¾oz butter1 tbsp vanilla extractcream or ice cream, to serve (optional) 200ml/7fl oz double cream 100ml/3½fl oz milk (preferably full-fat) 160g/5¾oz caster sugar 80g/2¾oz butter 1 tbsp vanilla extract cream or ice cream, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof ceramic or glass dish that is approximately 20x30cm/8x12in. Place the flour in a large bowl and sprinkle over the bicarbonate of soda. In a separate bowl, whisk together the jam, eggs and sugars until pale in colour. Mix together the milk, butter and vinegar. Alternate adding a bit of the milk mixture and a bit of the flour to the egg mixture, until everything is combined and forms a smooth batter.Pour the batter into the prepared dish, cover with kitchen foil and bake for 35–40 minutes until the sponge is cooked through and bouncy to touch. Then remove the tinfoil and return the sponge to the oven for another 10 minutes to brown the top. The edges will turn a dark brown which makes them caramel-like and chewy. (Err on the side of longer in the oven here so the sponge can absorb the sauce.)To make the sauce, heat all of the ingredients and 5 tablespoons water in a saucepan over a medium heat. Simmer for 2 minutes then turn off the heat.When cooked, remove the pudding from the oven and set aside for a few minutes. Pour over the hot sauce and leave to soak up for at least 10 minutes before serving. Serve the pudding with cream or ice cream, if desired. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof ceramic or glass dish that is approximately 20x30cm/8x12in. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof ceramic or glass dish that is approximately 20x30cm/8x12in. Place the flour in a large bowl and sprinkle over the bicarbonate of soda. In a separate bowl, whisk together the jam, eggs and sugars until pale in colour. Mix together the milk, butter and vinegar. Alternate adding a bit of the milk mixture and a bit of the flour to the egg mixture, until everything is combined and forms a smooth batter. Place the flour in a large bowl and sprinkle over the bicarbonate of soda. In a separate bowl, whisk together the jam, eggs and sugars until pale in colour. Mix together the milk, butter and vinegar. Alternate adding a bit of the milk mixture and a bit of the flour to the egg mixture, until everything is combined and forms a smooth batter. Pour the batter into the prepared dish, cover with kitchen foil and bake for 35–40 minutes until the sponge is cooked through and bouncy to touch. Then remove the tinfoil and return the sponge to the oven for another 10 minutes to brown the top. The edges will turn a dark brown which makes them caramel-like and chewy. (Err on the side of longer in the oven here so the sponge can absorb the sauce.) Pour the batter into the prepared dish, cover with kitchen foil and bake for 35–40 minutes until the sponge is cooked through and bouncy to touch. Then remove the tinfoil and return the sponge to the oven for another 10 minutes to brown the top. The edges will turn a dark brown which makes them caramel-like and chewy. (Err on the side of longer in the oven here so the sponge can absorb the sauce.) To make the sauce, heat all of the ingredients and 5 tablespoons water in a saucepan over a medium heat. Simmer for 2 minutes then turn off the heat. To make the sauce, heat all of the ingredients and 5 tablespoons water in a saucepan over a medium heat. Simmer for 2 minutes then turn off the heat. When cooked, remove the pudding from the oven and set aside for a few minutes. Pour over the hot sauce and leave to soak up for at least 10 minutes before serving. Serve the pudding with cream or ice cream, if desired. When cooked, remove the pudding from the oven and set aside for a few minutes. Pour over the hot sauce and leave to soak up for at least 10 minutes before serving. Serve the pudding with cream or ice cream, if desired. Recipe tips If preferred, add 2 tablespoons brandy to the sauce. This can be made in advance and reheated to serve, although we suggest it’s always best just out of the oven. The sponge will absorb more liquid so be sure to cover and reheat the pudding to avoid drying out. To serve leftovers, you will need to reheat the sponge as it will solidify.
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"title": "Malva pudding recipe",
"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/malva_pudding_98083_16x9.jpg A traditional Southern African pudding, this toffee-like sponge dessert is soaked in a sweet cream syrup which ups the ante in the sweetness stakes! Believe it or not, it welcomes serving with cream or a scoop of ice cream, if preferred. 150g/5½oz plain flour1½ tsp bicarbonate of soda2 tbsp apricot jam2 free-range eggs175g/6oz light brown sugar55g/2oz caster sugar200ml/7fl oz milk (preferably full-fat)50g/1¾oz melted butter, plus extra for greasing1 tbsp white wine or spirit vinegar 150g/5½oz plain flour 1½ tsp bicarbonate of soda 2 tbsp apricot jam 2 free-range eggs 175g/6oz light brown sugar 55g/2oz caster sugar 200ml/7fl oz milk (preferably full-fat) 50g/1¾oz melted butter, plus extra for greasing 1 tbsp white wine or spirit vinegar 200ml/7fl oz double cream100ml/3½fl oz milk (preferably full-fat)160g/5¾oz caster sugar80g/2¾oz butter1 tbsp vanilla extractcream or ice cream, to serve (optional) 200ml/7fl oz double cream 100ml/3½fl oz milk (preferably full-fat) 160g/5¾oz caster sugar 80g/2¾oz butter 1 tbsp vanilla extract cream or ice cream, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof ceramic or glass dish that is approximately 20x30cm/8x12in. Place the flour in a large bowl and sprinkle over the bicarbonate of soda. In a separate bowl, whisk together the jam, eggs and sugars until pale in colour. Mix together the milk, butter and vinegar. Alternate adding a bit of the milk mixture and a bit of the flour to the egg mixture, until everything is combined and forms a smooth batter.Pour the batter into the prepared dish, cover with kitchen foil and bake for 35–40 minutes until the sponge is cooked through and bouncy to touch. Then remove the tinfoil and return the sponge to the oven for another 10 minutes to brown the top. The edges will turn a dark brown which makes them caramel-like and chewy. (Err on the side of longer in the oven here so the sponge can absorb the sauce.)To make the sauce, heat all of the ingredients and 5 tablespoons water in a saucepan over a medium heat. Simmer for 2 minutes then turn off the heat.When cooked, remove the pudding from the oven and set aside for a few minutes. Pour over the hot sauce and leave to soak up for at least 10 minutes before serving. Serve the pudding with cream or ice cream, if desired. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof ceramic or glass dish that is approximately 20x30cm/8x12in. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof ceramic or glass dish that is approximately 20x30cm/8x12in. Place the flour in a large bowl and sprinkle over the bicarbonate of soda. In a separate bowl, whisk together the jam, eggs and sugars until pale in colour. Mix together the milk, butter and vinegar. Alternate adding a bit of the milk mixture and a bit of the flour to the egg mixture, until everything is combined and forms a smooth batter. Place the flour in a large bowl and sprinkle over the bicarbonate of soda. In a separate bowl, whisk together the jam, eggs and sugars until pale in colour. Mix together the milk, butter and vinegar. Alternate adding a bit of the milk mixture and a bit of the flour to the egg mixture, until everything is combined and forms a smooth batter. Pour the batter into the prepared dish, cover with kitchen foil and bake for 35–40 minutes until the sponge is cooked through and bouncy to touch. Then remove the tinfoil and return the sponge to the oven for another 10 minutes to brown the top. The edges will turn a dark brown which makes them caramel-like and chewy. (Err on the side of longer in the oven here so the sponge can absorb the sauce.) Pour the batter into the prepared dish, cover with kitchen foil and bake for 35–40 minutes until the sponge is cooked through and bouncy to touch. Then remove the tinfoil and return the sponge to the oven for another 10 minutes to brown the top. The edges will turn a dark brown which makes them caramel-like and chewy. (Err on the side of longer in the oven here so the sponge can absorb the sauce.) To make the sauce, heat all of the ingredients and 5 tablespoons water in a saucepan over a medium heat. Simmer for 2 minutes then turn off the heat. To make the sauce, heat all of the ingredients and 5 tablespoons water in a saucepan over a medium heat. Simmer for 2 minutes then turn off the heat. When cooked, remove the pudding from the oven and set aside for a few minutes. Pour over the hot sauce and leave to soak up for at least 10 minutes before serving. Serve the pudding with cream or ice cream, if desired. When cooked, remove the pudding from the oven and set aside for a few minutes. Pour over the hot sauce and leave to soak up for at least 10 minutes before serving. Serve the pudding with cream or ice cream, if desired. Recipe tips If preferred, add 2 tablespoons brandy to the sauce. This can be made in advance and reheated to serve, although we suggest it’s always best just out of the oven. The sponge will absorb more liquid so be sure to cover and reheat the pudding to avoid drying out. To serve leftovers, you will need to reheat the sponge as it will solidify."
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Cape Malay-style braised chicken curry recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cape_malay-style_braised_02015_16x9.jpg A curry from South Africa that combines sweet and savoury flavours. Perfect for a cosy evening. 1 whole chicken on the bone, skin on, separated into 6–8 pieces 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 1 head garlic, cut in half 2 tbsp coriander seeds 1 tbsp cumin seeds 1 cinnamon stick 3 cardamom pods, crushed 4 whole cloves 1–2 tsp sea salt 1 tbsp black peppercorns 1 whole chicken on the bone, skin on, separated into 6–8 pieces 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 1 head garlic, cut in half 2 tbsp coriander seeds 1 tbsp cumin seeds 1 cinnamon stick 3 cardamom pods, crushed 4 whole cloves 1–2 tsp sea salt 1 tbsp black peppercorns 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 100g/3½oz apricot jam 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 100g/3½oz apricot jam 2 tbsp vegetable oil1 onion, diced4 garlic cloves, chopped1 tsp chopped fresh root ginger1 green pepper, seeds removed and diced2 beef tomatoes, chopped1 Maris Piper potato, peeled and diced 1 sweet potato, peeled and diced 1 tsp ground coriander 1 tsp ground cumin 2 tbsp curry powder 1 tsp ground turmeric 2 tsp ground fennel seeds1 green chilli, spilt150g/5½oz baby spinach salt and freshly ground black pepper 2 tbsp vegetable oil 1 onion, diced 4 garlic cloves, chopped 1 tsp chopped fresh root ginger 1 green pepper, seeds removed and diced 2 beef tomatoes, chopped 1 Maris Piper potato, peeled and diced 1 sweet potato, peeled and diced 1 tsp ground coriander 1 tsp ground cumin 2 tbsp curry powder 1 tsp ground turmeric 2 tsp ground fennel seeds 1 green chilli, spilt 150g/5½oz baby spinach salt and freshly ground black pepper 2 tbsp chopped fresh coriander freshly steamed basmati rice 2 tbsp chopped fresh coriander freshly steamed basmati rice Method To make the chicken, place all of the ingredients in a large casserole and just cover with water. Bring to the boil, then reduce to a very gentle simmer for 2 hours. Remove the chicken from the pan and retain 400ml/14fl oz of the cooking liquor. Discard the rest, keeping the chicken.To make the vinegar mixture, mix all of the ingredients together in a bowl. Set aside. To make the curry, heat the oil in a large saucepan, over a medium heat and fry the onion, garlic, ginger, green pepper and tomato for 10 minutes or until softened. Add the potato and sweet potato, spices, green chilli and 200ml/7fl oz of the chicken cooking stock. Simmer for 20 minutes until the vegetables are tender. Stir in the vinegar mixture. Add the cooked chicken and another 200ml/7fl oz of the stock. Taste and season with salt and pepper. Carefully stir in the spinach and serve the curry in bowls with the coriander and basmati rice. To make the chicken, place all of the ingredients in a large casserole and just cover with water. Bring to the boil, then reduce to a very gentle simmer for 2 hours. Remove the chicken from the pan and retain 400ml/14fl oz of the cooking liquor. Discard the rest, keeping the chicken. To make the chicken, place all of the ingredients in a large casserole and just cover with water. Bring to the boil, then reduce to a very gentle simmer for 2 hours. Remove the chicken from the pan and retain 400ml/14fl oz of the cooking liquor. Discard the rest, keeping the chicken. To make the vinegar mixture, mix all of the ingredients together in a bowl. Set aside. To make the vinegar mixture, mix all of the ingredients together in a bowl. Set aside. To make the curry, heat the oil in a large saucepan, over a medium heat and fry the onion, garlic, ginger, green pepper and tomato for 10 minutes or until softened. To make the curry, heat the oil in a large saucepan, over a medium heat and fry the onion, garlic, ginger, green pepper and tomato for 10 minutes or until softened. Add the potato and sweet potato, spices, green chilli and 200ml/7fl oz of the chicken cooking stock. Simmer for 20 minutes until the vegetables are tender. Stir in the vinegar mixture. Add the cooked chicken and another 200ml/7fl oz of the stock. Taste and season with salt and pepper. Add the potato and sweet potato, spices, green chilli and 200ml/7fl oz of the chicken cooking stock. Simmer for 20 minutes until the vegetables are tender. Stir in the vinegar mixture. Add the cooked chicken and another 200ml/7fl oz of the stock. Taste and season with salt and pepper. Carefully stir in the spinach and serve the curry in bowls with the coriander and basmati rice. Carefully stir in the spinach and serve the curry in bowls with the coriander and basmati rice.
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"title": "Cape Malay-style braised chicken curry recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cape_malay-style_braised_02015_16x9.jpg A curry from South Africa that combines sweet and savoury flavours. Perfect for a cosy evening. 1 whole chicken on the bone, skin on, separated into 6–8 pieces 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 1 head garlic, cut in half 2 tbsp coriander seeds 1 tbsp cumin seeds 1 cinnamon stick 3 cardamom pods, crushed 4 whole cloves 1–2 tsp sea salt 1 tbsp black peppercorns 1 whole chicken on the bone, skin on, separated into 6–8 pieces 1 onion, chopped 2 carrots, peeled and chopped 3 celery sticks, chopped 1 head garlic, cut in half 2 tbsp coriander seeds 1 tbsp cumin seeds 1 cinnamon stick 3 cardamom pods, crushed 4 whole cloves 1–2 tsp sea salt 1 tbsp black peppercorns 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 100g/3½oz apricot jam 2 tbsp white wine vinegar 2 tbsp soft light brown sugar 100g/3½oz apricot jam 2 tbsp vegetable oil1 onion, diced4 garlic cloves, chopped1 tsp chopped fresh root ginger1 green pepper, seeds removed and diced2 beef tomatoes, chopped1 Maris Piper potato, peeled and diced 1 sweet potato, peeled and diced 1 tsp ground coriander 1 tsp ground cumin 2 tbsp curry powder 1 tsp ground turmeric 2 tsp ground fennel seeds1 green chilli, spilt150g/5½oz baby spinach salt and freshly ground black pepper 2 tbsp vegetable oil 1 onion, diced 4 garlic cloves, chopped 1 tsp chopped fresh root ginger 1 green pepper, seeds removed and diced 2 beef tomatoes, chopped 1 Maris Piper potato, peeled and diced 1 sweet potato, peeled and diced 1 tsp ground coriander 1 tsp ground cumin 2 tbsp curry powder 1 tsp ground turmeric 2 tsp ground fennel seeds 1 green chilli, spilt 150g/5½oz baby spinach salt and freshly ground black pepper 2 tbsp chopped fresh coriander freshly steamed basmati rice 2 tbsp chopped fresh coriander freshly steamed basmati rice Method To make the chicken, place all of the ingredients in a large casserole and just cover with water. Bring to the boil, then reduce to a very gentle simmer for 2 hours. Remove the chicken from the pan and retain 400ml/14fl oz of the cooking liquor. Discard the rest, keeping the chicken.To make the vinegar mixture, mix all of the ingredients together in a bowl. Set aside. To make the curry, heat the oil in a large saucepan, over a medium heat and fry the onion, garlic, ginger, green pepper and tomato for 10 minutes or until softened. Add the potato and sweet potato, spices, green chilli and 200ml/7fl oz of the chicken cooking stock. Simmer for 20 minutes until the vegetables are tender. Stir in the vinegar mixture. Add the cooked chicken and another 200ml/7fl oz of the stock. Taste and season with salt and pepper. Carefully stir in the spinach and serve the curry in bowls with the coriander and basmati rice. To make the chicken, place all of the ingredients in a large casserole and just cover with water. Bring to the boil, then reduce to a very gentle simmer for 2 hours. Remove the chicken from the pan and retain 400ml/14fl oz of the cooking liquor. Discard the rest, keeping the chicken. To make the chicken, place all of the ingredients in a large casserole and just cover with water. Bring to the boil, then reduce to a very gentle simmer for 2 hours. Remove the chicken from the pan and retain 400ml/14fl oz of the cooking liquor. Discard the rest, keeping the chicken. To make the vinegar mixture, mix all of the ingredients together in a bowl. Set aside. To make the vinegar mixture, mix all of the ingredients together in a bowl. Set aside. To make the curry, heat the oil in a large saucepan, over a medium heat and fry the onion, garlic, ginger, green pepper and tomato for 10 minutes or until softened. To make the curry, heat the oil in a large saucepan, over a medium heat and fry the onion, garlic, ginger, green pepper and tomato for 10 minutes or until softened. Add the potato and sweet potato, spices, green chilli and 200ml/7fl oz of the chicken cooking stock. Simmer for 20 minutes until the vegetables are tender. Stir in the vinegar mixture. Add the cooked chicken and another 200ml/7fl oz of the stock. Taste and season with salt and pepper. Add the potato and sweet potato, spices, green chilli and 200ml/7fl oz of the chicken cooking stock. Simmer for 20 minutes until the vegetables are tender. Stir in the vinegar mixture. Add the cooked chicken and another 200ml/7fl oz of the stock. Taste and season with salt and pepper. Carefully stir in the spinach and serve the curry in bowls with the coriander and basmati rice. Carefully stir in the spinach and serve the curry in bowls with the coriander and basmati rice."
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Sweet potato shakshuka with sriracha butter recipe
Preheat the oven to 220C/200C Fan/Gas 7. Poke the sweet potatoes all over with a fork (about 8–10 times) and place them on a parchment-lined baking tray. Bake for 45–50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 200C/180C Fan/Gas 6. Meanwhile, make the pickled onion. Mix together the onion, lemon juice and a pinch of salt in a small bowl and set aside to pickle.Remove the cooked potato skins and tear them into roughly 4cm/1½in pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking tray and toss with 1 tablespoon olive oil, ¼ teaspoon of salt and a good grind of black pepper. Bake for 8 minutes, or until nicely coloured and starting to crisp. Set aside to cool and crisp further. Mash the potato flesh with a fork until smooth, then add the cheddar, garlic, cumin, another tablespoon of olive oil, the remaining tablespoon of lemon juice, a teaspoon of salt and a generous grind of black pepper. Mix to combine. Pour the remaining tablespoon of olive oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place over a medium-high heat and leave to cook for about 7 minutes, until the bottom starts to colour. Turn the heat down to low and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook for 4–5 minutes, rotating the pan occasionally, until the whites are set and the yolks are still runny. While the eggs are cooking, put the butter and sriracha into a small saucepan on a medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble, you don’t want it to split.When ready, spoon the sriracha butter all over the eggs, then top with a good handful of crispy potato skins, half the pickled onion and all the picked coriander leaves. Serve right away with the rest of the potato skins and pickled onion to eat alongside. Preheat the oven to 220C/200C Fan/Gas 7. Poke the sweet potatoes all over with a fork (about 8–10 times) and place them on a parchment-lined baking tray. Bake for 45–50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 200C/180C Fan/Gas 6. Preheat the oven to 220C/200C Fan/Gas 7. Poke the sweet potatoes all over with a fork (about 8–10 times) and place them on a parchment-lined baking tray. Bake for 45–50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 200C/180C Fan/Gas 6. Meanwhile, make the pickled onion. Mix together the onion, lemon juice and a pinch of salt in a small bowl and set aside to pickle. Meanwhile, make the pickled onion. Mix together the onion, lemon juice and a pinch of salt in a small bowl and set aside to pickle. Remove the cooked potato skins and tear them into roughly 4cm/1½in pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking tray and toss with 1 tablespoon olive oil, ¼ teaspoon of salt and a good grind of black pepper. Bake for 8 minutes, or until nicely coloured and starting to crisp. Set aside to cool and crisp further. Remove the cooked potato skins and tear them into roughly 4cm/1½in pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking tray and toss with 1 tablespoon olive oil, ¼ teaspoon of salt and a good grind of black pepper. Bake for 8 minutes, or until nicely coloured and starting to crisp. Set aside to cool and crisp further. Mash the potato flesh with a fork until smooth, then add the cheddar, garlic, cumin, another tablespoon of olive oil, the remaining tablespoon of lemon juice, a teaspoon of salt and a generous grind of black pepper. Mix to combine. Mash the potato flesh with a fork until smooth, then add the cheddar, garlic, cumin, another tablespoon of olive oil, the remaining tablespoon of lemon juice, a teaspoon of salt and a generous grind of black pepper. Mix to combine. Pour the remaining tablespoon of olive oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place over a medium-high heat and leave to cook for about 7 minutes, until the bottom starts to colour. Turn the heat down to low and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook for 4–5 minutes, rotating the pan occasionally, until the whites are set and the yolks are still runny. Pour the remaining tablespoon of olive oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place over a medium-high heat and leave to cook for about 7 minutes, until the bottom starts to colour. Turn the heat down to low and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook for 4–5 minutes, rotating the pan occasionally, until the whites are set and the yolks are still runny. While the eggs are cooking, put the butter and sriracha into a small saucepan on a medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble, you don’t want it to split. While the eggs are cooking, put the butter and sriracha into a small saucepan on a medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble, you don’t want it to split. When ready, spoon the sriracha butter all over the eggs, then top with a good handful of crispy potato skins, half the pickled onion and all the picked coriander leaves. Serve right away with the rest of the potato skins and pickled onion to eat alongside. When ready, spoon the sriracha butter all over the eggs, then top with a good handful of crispy potato skins, half the pickled onion and all the picked coriander leaves. Serve right away with the rest of the potato skins and pickled onion to eat alongside.
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"title": "Sweet potato shakshuka with sriracha butter recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7. Poke the sweet potatoes all over with a fork (about 8–10 times) and place them on a parchment-lined baking tray. Bake for 45–50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 200C/180C Fan/Gas 6. Meanwhile, make the pickled onion. Mix together the onion, lemon juice and a pinch of salt in a small bowl and set aside to pickle.Remove the cooked potato skins and tear them into roughly 4cm/1½in pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking tray and toss with 1 tablespoon olive oil, ¼ teaspoon of salt and a good grind of black pepper. Bake for 8 minutes, or until nicely coloured and starting to crisp. Set aside to cool and crisp further. Mash the potato flesh with a fork until smooth, then add the cheddar, garlic, cumin, another tablespoon of olive oil, the remaining tablespoon of lemon juice, a teaspoon of salt and a generous grind of black pepper. Mix to combine. Pour the remaining tablespoon of olive oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place over a medium-high heat and leave to cook for about 7 minutes, until the bottom starts to colour. Turn the heat down to low and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook for 4–5 minutes, rotating the pan occasionally, until the whites are set and the yolks are still runny. While the eggs are cooking, put the butter and sriracha into a small saucepan on a medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble, you don’t want it to split.When ready, spoon the sriracha butter all over the eggs, then top with a good handful of crispy potato skins, half the pickled onion and all the picked coriander leaves. Serve right away with the rest of the potato skins and pickled onion to eat alongside. Preheat the oven to 220C/200C Fan/Gas 7. Poke the sweet potatoes all over with a fork (about 8–10 times) and place them on a parchment-lined baking tray. Bake for 45–50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 200C/180C Fan/Gas 6. Preheat the oven to 220C/200C Fan/Gas 7. Poke the sweet potatoes all over with a fork (about 8–10 times) and place them on a parchment-lined baking tray. Bake for 45–50 minutes, or until cooked through and softened. Set aside to cool and turn the oven temperature down to 200C/180C Fan/Gas 6. Meanwhile, make the pickled onion. Mix together the onion, lemon juice and a pinch of salt in a small bowl and set aside to pickle. Meanwhile, make the pickled onion. Mix together the onion, lemon juice and a pinch of salt in a small bowl and set aside to pickle. Remove the cooked potato skins and tear them into roughly 4cm/1½in pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking tray and toss with 1 tablespoon olive oil, ¼ teaspoon of salt and a good grind of black pepper. Bake for 8 minutes, or until nicely coloured and starting to crisp. Set aside to cool and crisp further. Remove the cooked potato skins and tear them into roughly 4cm/1½in pieces. Transfer the potato flesh to a large bowl and set aside. Place the skins back on the baking tray and toss with 1 tablespoon olive oil, ¼ teaspoon of salt and a good grind of black pepper. Bake for 8 minutes, or until nicely coloured and starting to crisp. Set aside to cool and crisp further. Mash the potato flesh with a fork until smooth, then add the cheddar, garlic, cumin, another tablespoon of olive oil, the remaining tablespoon of lemon juice, a teaspoon of salt and a generous grind of black pepper. Mix to combine. Mash the potato flesh with a fork until smooth, then add the cheddar, garlic, cumin, another tablespoon of olive oil, the remaining tablespoon of lemon juice, a teaspoon of salt and a generous grind of black pepper. Mix to combine. Pour the remaining tablespoon of olive oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place over a medium-high heat and leave to cook for about 7 minutes, until the bottom starts to colour. Turn the heat down to low and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook for 4–5 minutes, rotating the pan occasionally, until the whites are set and the yolks are still runny. Pour the remaining tablespoon of olive oil into a large frying pan, for which you have a lid, and swirl around to coat the bottom. Spoon the mashed potato mixture into the pan, using your spoon to distribute it evenly. Place over a medium-high heat and leave to cook for about 7 minutes, until the bottom starts to colour. Turn the heat down to low and use a spoon to make eight wells in the potato mixture, breaking an egg into each. Sprinkle lightly with salt and pepper, cover with the lid and cook for 4–5 minutes, rotating the pan occasionally, until the whites are set and the yolks are still runny. While the eggs are cooking, put the butter and sriracha into a small saucepan on a medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble, you don’t want it to split. While the eggs are cooking, put the butter and sriracha into a small saucepan on a medium heat and cook until the butter has melted, whisking constantly to emulsify. Remove the mixture from the heat before it starts to bubble, you don’t want it to split. When ready, spoon the sriracha butter all over the eggs, then top with a good handful of crispy potato skins, half the pickled onion and all the picked coriander leaves. Serve right away with the rest of the potato skins and pickled onion to eat alongside. When ready, spoon the sriracha butter all over the eggs, then top with a good handful of crispy potato skins, half the pickled onion and all the picked coriander leaves. Serve right away with the rest of the potato skins and pickled onion to eat alongside."
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Pork with monkey gland sauce recipe
An average of 5.0 out of 5 stars from 1 rating Many South Africans would say that you can’t have a braai (South African barbecue) without monkey gland sauce, a sweet and tangy sauce that goes perfectly with grilled meats. 50ml/2fl oz vegetable oil 3 red onions, chopped2 garlic cloves, finely choppedthumb-sized piece fresh root ginger, grated 75ml/2.5fl oz brandy 250g/9oz apricot chutney2 tbsp wholegrain mustard 2 tbsp Worcestershire sauce 100ml/3½fl oz tomato ketchup200ml/7fl oz chicken stock1 pinch chilli flakes 1 tsp smoked paprika salt and freshly ground black pepper 50ml/2fl oz vegetable oil 3 red onions, chopped 2 garlic cloves, finely chopped thumb-sized piece fresh root ginger, grated 75ml/2.5fl oz brandy 250g/9oz apricot chutney 2 tbsp wholegrain mustard 2 tbsp Worcestershire sauce 100ml/3½fl oz tomato ketchup 200ml/7fl oz chicken stock 1 pinch chilli flakes 1 tsp smoked paprika salt and freshly ground black pepper 4 x 250g/9oz pork chops200g/7oz monkey gland sauce (see above)2 tbsp fresh coriander4 tbsp pickled mustard seeds 2 tbsp garlic chivessalt and freshly ground black pepper 4 x 250g/9oz pork chops 200g/7oz monkey gland sauce (see above) 2 tbsp fresh coriander 4 tbsp pickled mustard seeds 2 tbsp garlic chives salt and freshly ground black pepper Method For the monkey gland sauce, add the oil and onions to a pan and fry over a medium heat until softened. Add the garlic and ginger and fry for another 5 minutes. Deglaze the pan with the brandy. Add the rest of the ingredients for the sauce and cook for 30 minutes over a gentle heat.For the pork chops, preheat a barbecue to hot. Season each pork chop generously with salt and freshly ground black pepper and then cook on the barbecue for 7–8 minutes on each side (or use a griddle pan). Remove the chops from the barbecue using tongs and leave, covered, to rest in a wam place for another 8 minutes.To serve, glaze the pork chops with the monkey gland sauce and garnish with the pickled mustard seeds, garlic chives, a few coriander leaves For the monkey gland sauce, add the oil and onions to a pan and fry over a medium heat until softened. Add the garlic and ginger and fry for another 5 minutes. Deglaze the pan with the brandy. Add the rest of the ingredients for the sauce and cook for 30 minutes over a gentle heat. For the monkey gland sauce, add the oil and onions to a pan and fry over a medium heat until softened. Add the garlic and ginger and fry for another 5 minutes. Deglaze the pan with the brandy. Add the rest of the ingredients for the sauce and cook for 30 minutes over a gentle heat. For the pork chops, preheat a barbecue to hot. Season each pork chop generously with salt and freshly ground black pepper and then cook on the barbecue for 7–8 minutes on each side (or use a griddle pan). Remove the chops from the barbecue using tongs and leave, covered, to rest in a wam place for another 8 minutes. For the pork chops, preheat a barbecue to hot. Season each pork chop generously with salt and freshly ground black pepper and then cook on the barbecue for 7–8 minutes on each side (or use a griddle pan). Remove the chops from the barbecue using tongs and leave, covered, to rest in a wam place for another 8 minutes. To serve, glaze the pork chops with the monkey gland sauce and garnish with the pickled mustard seeds, garlic chives, a few coriander leaves To serve, glaze the pork chops with the monkey gland sauce and garnish with the pickled mustard seeds, garlic chives, a few coriander leaves Recipe tips Reserve any remaining monkey gland sauce that isn't served with the pork to use as a marinade or dipping sauce in other recipes.
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"title": "Pork with monkey gland sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Many South Africans would say that you can’t have a braai (South African barbecue) without monkey gland sauce, a sweet and tangy sauce that goes perfectly with grilled meats. 50ml/2fl oz vegetable oil 3 red onions, chopped2 garlic cloves, finely choppedthumb-sized piece fresh root ginger, grated 75ml/2.5fl oz brandy 250g/9oz apricot chutney2 tbsp wholegrain mustard 2 tbsp Worcestershire sauce 100ml/3½fl oz tomato ketchup200ml/7fl oz chicken stock1 pinch chilli flakes 1 tsp smoked paprika salt and freshly ground black pepper 50ml/2fl oz vegetable oil 3 red onions, chopped 2 garlic cloves, finely chopped thumb-sized piece fresh root ginger, grated 75ml/2.5fl oz brandy 250g/9oz apricot chutney 2 tbsp wholegrain mustard 2 tbsp Worcestershire sauce 100ml/3½fl oz tomato ketchup 200ml/7fl oz chicken stock 1 pinch chilli flakes 1 tsp smoked paprika salt and freshly ground black pepper 4 x 250g/9oz pork chops200g/7oz monkey gland sauce (see above)2 tbsp fresh coriander4 tbsp pickled mustard seeds 2 tbsp garlic chivessalt and freshly ground black pepper 4 x 250g/9oz pork chops 200g/7oz monkey gland sauce (see above) 2 tbsp fresh coriander 4 tbsp pickled mustard seeds 2 tbsp garlic chives salt and freshly ground black pepper Method For the monkey gland sauce, add the oil and onions to a pan and fry over a medium heat until softened. Add the garlic and ginger and fry for another 5 minutes. Deglaze the pan with the brandy. Add the rest of the ingredients for the sauce and cook for 30 minutes over a gentle heat.For the pork chops, preheat a barbecue to hot. Season each pork chop generously with salt and freshly ground black pepper and then cook on the barbecue for 7–8 minutes on each side (or use a griddle pan). Remove the chops from the barbecue using tongs and leave, covered, to rest in a wam place for another 8 minutes.To serve, glaze the pork chops with the monkey gland sauce and garnish with the pickled mustard seeds, garlic chives, a few coriander leaves For the monkey gland sauce, add the oil and onions to a pan and fry over a medium heat until softened. Add the garlic and ginger and fry for another 5 minutes. Deglaze the pan with the brandy. Add the rest of the ingredients for the sauce and cook for 30 minutes over a gentle heat. For the monkey gland sauce, add the oil and onions to a pan and fry over a medium heat until softened. Add the garlic and ginger and fry for another 5 minutes. Deglaze the pan with the brandy. Add the rest of the ingredients for the sauce and cook for 30 minutes over a gentle heat. For the pork chops, preheat a barbecue to hot. Season each pork chop generously with salt and freshly ground black pepper and then cook on the barbecue for 7–8 minutes on each side (or use a griddle pan). Remove the chops from the barbecue using tongs and leave, covered, to rest in a wam place for another 8 minutes. For the pork chops, preheat a barbecue to hot. Season each pork chop generously with salt and freshly ground black pepper and then cook on the barbecue for 7–8 minutes on each side (or use a griddle pan). Remove the chops from the barbecue using tongs and leave, covered, to rest in a wam place for another 8 minutes. To serve, glaze the pork chops with the monkey gland sauce and garnish with the pickled mustard seeds, garlic chives, a few coriander leaves To serve, glaze the pork chops with the monkey gland sauce and garnish with the pickled mustard seeds, garlic chives, a few coriander leaves Recipe tips Reserve any remaining monkey gland sauce that isn't served with the pork to use as a marinade or dipping sauce in other recipes."
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36a585122155036b6cac56a77c945d18b29c285c9a4ea780e2403892de35d279
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Lamb and apricot Cape Malay curry recipe
An average of 0.0 out of 5 stars from 0 ratings Creating your own Cape Malay curry powder gives a fresher, fruiter and full-bodied flavour to this dish. 1 shoulder of lamb (approximately 1kg/2lb 4oz), diced 1 shoulder of lamb (approximately 1kg/2lb 4oz), diced 1 tsp ground coriander1 tsp ground cumin1 tsp garam masala2 tsp ground turmeric1 tbsp tamarind paste2 tsp dried chillies 1 tsp fennel seeds3 garlic cloves 1 cinnamon stick3 garlic cloves, finely grated1 red chilli, finely chopped1cm/½in piece fresh root ginger, finely grated 1 tsp ground coriander 1 tsp ground cumin 1 tsp garam masala 2 tsp ground turmeric 1 tbsp tamarind paste 2 tsp dried chillies 1 tsp fennel seeds 3 garlic cloves 1 cinnamon stick 3 garlic cloves, finely grated 1 red chilli, finely chopped 1cm/½in piece fresh root ginger, finely grated 2 tbsp sunflower oil2 onions, thinly sliced2 tsp dried chilli flakes1 tsp fennel seeds3 garlic cloves1cm/½in piece fresh root ginger, finely grated2 tbsp tomato purée400g tin chopped tomatoeslarge handful dried apricots, roughly chopped2 tbsp apricot chutney100g/3½oz desiccated coconutbunch fresh coriander, roughly chopped, to serve50g/1¾oz fresh coconut, grated, to serve 2 tbsp sunflower oil 2 onions, thinly sliced 2 tsp dried chilli flakes 1 tsp fennel seeds 3 garlic cloves 1cm/½in piece fresh root ginger, finely grated 2 tbsp tomato purée 400g tin chopped tomatoes large handful dried apricots, roughly chopped 2 tbsp apricot chutney 100g/3½oz desiccated coconut bunch fresh coriander, roughly chopped, to serve 50g/1¾oz fresh coconut, grated, to serve 500g/1lb 2oz dried couscous1 small cucumber, diced1 pomegranate, seeds onlybunch fresh basil, roughly choppedbunch flatleaf parsley, roughly choppedbunch fresh coriander, roughly choppedhandful dried apricots, roughly chopped 4 spring onions, roughly chopped 500g/1lb 2oz dried couscous 1 small cucumber, diced 1 pomegranate, seeds only bunch fresh basil, roughly chopped bunch flatleaf parsley, roughly chopped bunch fresh coriander, roughly chopped handful dried apricots, roughly chopped 4 spring onions, roughly chopped Method To make the lamb, mix all the marinade ingredients together in a large bowl. Add the lamb and gently massage until completely covered in the marinade. Cover and leave to marinate in the fridge for at least 1 hour.To make the curry, heat the oil in a frying pan over a medium heat. Fry the onions, chilli, fennel, garlic and ginger until soft and then stir in the tomato purée.Stir in the tinned tomatoes and add the marinated lamb. Pour in enough water so the lamb is just covered and simmer for about 1 hour.Add the dried apricots, chutney and desiccated coconut and simmer for 10 minutes. Meanwhile, cook the couscous according to the packet instructions and stir in the remaining ingredientsSprinkle the coriander and grated fresh coconut over the curry and serve alongside the couscous. To make the lamb, mix all the marinade ingredients together in a large bowl. Add the lamb and gently massage until completely covered in the marinade. Cover and leave to marinate in the fridge for at least 1 hour. To make the lamb, mix all the marinade ingredients together in a large bowl. Add the lamb and gently massage until completely covered in the marinade. Cover and leave to marinate in the fridge for at least 1 hour. To make the curry, heat the oil in a frying pan over a medium heat. Fry the onions, chilli, fennel, garlic and ginger until soft and then stir in the tomato purée. To make the curry, heat the oil in a frying pan over a medium heat. Fry the onions, chilli, fennel, garlic and ginger until soft and then stir in the tomato purée. Stir in the tinned tomatoes and add the marinated lamb. Pour in enough water so the lamb is just covered and simmer for about 1 hour. Stir in the tinned tomatoes and add the marinated lamb. Pour in enough water so the lamb is just covered and simmer for about 1 hour. Add the dried apricots, chutney and desiccated coconut and simmer for 10 minutes. Add the dried apricots, chutney and desiccated coconut and simmer for 10 minutes. Meanwhile, cook the couscous according to the packet instructions and stir in the remaining ingredients Meanwhile, cook the couscous according to the packet instructions and stir in the remaining ingredients Sprinkle the coriander and grated fresh coconut over the curry and serve alongside the couscous. Sprinkle the coriander and grated fresh coconut over the curry and serve alongside the couscous.
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"title": "Lamb and apricot Cape Malay curry recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Creating your own Cape Malay curry powder gives a fresher, fruiter and full-bodied flavour to this dish. 1 shoulder of lamb (approximately 1kg/2lb 4oz), diced 1 shoulder of lamb (approximately 1kg/2lb 4oz), diced 1 tsp ground coriander1 tsp ground cumin1 tsp garam masala2 tsp ground turmeric1 tbsp tamarind paste2 tsp dried chillies 1 tsp fennel seeds3 garlic cloves 1 cinnamon stick3 garlic cloves, finely grated1 red chilli, finely chopped1cm/½in piece fresh root ginger, finely grated 1 tsp ground coriander 1 tsp ground cumin 1 tsp garam masala 2 tsp ground turmeric 1 tbsp tamarind paste 2 tsp dried chillies 1 tsp fennel seeds 3 garlic cloves 1 cinnamon stick 3 garlic cloves, finely grated 1 red chilli, finely chopped 1cm/½in piece fresh root ginger, finely grated 2 tbsp sunflower oil2 onions, thinly sliced2 tsp dried chilli flakes1 tsp fennel seeds3 garlic cloves1cm/½in piece fresh root ginger, finely grated2 tbsp tomato purée400g tin chopped tomatoeslarge handful dried apricots, roughly chopped2 tbsp apricot chutney100g/3½oz desiccated coconutbunch fresh coriander, roughly chopped, to serve50g/1¾oz fresh coconut, grated, to serve 2 tbsp sunflower oil 2 onions, thinly sliced 2 tsp dried chilli flakes 1 tsp fennel seeds 3 garlic cloves 1cm/½in piece fresh root ginger, finely grated 2 tbsp tomato purée 400g tin chopped tomatoes large handful dried apricots, roughly chopped 2 tbsp apricot chutney 100g/3½oz desiccated coconut bunch fresh coriander, roughly chopped, to serve 50g/1¾oz fresh coconut, grated, to serve 500g/1lb 2oz dried couscous1 small cucumber, diced1 pomegranate, seeds onlybunch fresh basil, roughly choppedbunch flatleaf parsley, roughly choppedbunch fresh coriander, roughly choppedhandful dried apricots, roughly chopped 4 spring onions, roughly chopped 500g/1lb 2oz dried couscous 1 small cucumber, diced 1 pomegranate, seeds only bunch fresh basil, roughly chopped bunch flatleaf parsley, roughly chopped bunch fresh coriander, roughly chopped handful dried apricots, roughly chopped 4 spring onions, roughly chopped Method To make the lamb, mix all the marinade ingredients together in a large bowl. Add the lamb and gently massage until completely covered in the marinade. Cover and leave to marinate in the fridge for at least 1 hour.To make the curry, heat the oil in a frying pan over a medium heat. Fry the onions, chilli, fennel, garlic and ginger until soft and then stir in the tomato purée.Stir in the tinned tomatoes and add the marinated lamb. Pour in enough water so the lamb is just covered and simmer for about 1 hour.Add the dried apricots, chutney and desiccated coconut and simmer for 10 minutes. Meanwhile, cook the couscous according to the packet instructions and stir in the remaining ingredientsSprinkle the coriander and grated fresh coconut over the curry and serve alongside the couscous. To make the lamb, mix all the marinade ingredients together in a large bowl. Add the lamb and gently massage until completely covered in the marinade. Cover and leave to marinate in the fridge for at least 1 hour. To make the lamb, mix all the marinade ingredients together in a large bowl. Add the lamb and gently massage until completely covered in the marinade. Cover and leave to marinate in the fridge for at least 1 hour. To make the curry, heat the oil in a frying pan over a medium heat. Fry the onions, chilli, fennel, garlic and ginger until soft and then stir in the tomato purée. To make the curry, heat the oil in a frying pan over a medium heat. Fry the onions, chilli, fennel, garlic and ginger until soft and then stir in the tomato purée. Stir in the tinned tomatoes and add the marinated lamb. Pour in enough water so the lamb is just covered and simmer for about 1 hour. Stir in the tinned tomatoes and add the marinated lamb. Pour in enough water so the lamb is just covered and simmer for about 1 hour. Add the dried apricots, chutney and desiccated coconut and simmer for 10 minutes. Add the dried apricots, chutney and desiccated coconut and simmer for 10 minutes. Meanwhile, cook the couscous according to the packet instructions and stir in the remaining ingredients Meanwhile, cook the couscous according to the packet instructions and stir in the remaining ingredients Sprinkle the coriander and grated fresh coconut over the curry and serve alongside the couscous. Sprinkle the coriander and grated fresh coconut over the curry and serve alongside the couscous."
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Quraac recipe
An average of 5.0 out of 5 stars from 2 ratings These sweet enriched fried doughnuts from Somali are soaked in a delicious orange blossom sugar syrup. 150g/5½oz self-raising flour1 tsp ground cardamom pinch salt 100g/3½oz full-fat plain yoghurt 115ml/3¾fl oz full-fat milk, warmed750ml/1½ pints sunflower oil, for deep-fryingdesiccated coconut, to serve (optional) 150g/5½oz self-raising flour 1 tsp ground cardamom pinch salt 100g/3½oz full-fat plain yoghurt 115ml/3¾fl oz full-fat milk, warmed 750ml/1½ pints sunflower oil, for deep-frying desiccated coconut, to serve (optional) 100g/3½oz brown granulated sugar 1 tsp orange blossom water 100g/3½oz brown granulated sugar 1 tsp orange blossom water Method To make the quraac, place all of the dry ingredients in a bowl. Add the yoghurt and knead with your hands until everything is mixed together. Add the warm milk and beat with your hands until the mixture is smooth and has a thick, batter-like consistency. (To get all the air you need into the quraac, do this for about 3 minutes.) Heat the oil in a deep saucepan that is about 20cm/8in in diameter to 180–200C (or use whatever oil or pan you prefer as long as there's enough oil to deep-fry). (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, make the sugar syrup. Place the sugar and 100ml/3½fl oz water in a small saucepan. Gently heat for about 5 minutes or until the sugar dissolves and the liquid is slightly thicker (but not too thick). Stir through the orange blossom water at the end. Set aside. When the oil is hot, use a dessertspoon to scoop each quraac into the hot oil. Fry for about 2–3 minutes, or until deep golden brown. Carefully transfer the quraac to a bowl or plate lined with kitchen paper to soak up the oil. Transfer to a separate bowl and cover with the sugar syrup, using a spoon to move the doughnuts around so they are all covered equally. Place on a serving plate and leave as they are or dust with desiccated coconut if you are feeling fancy. To make the quraac, place all of the dry ingredients in a bowl. Add the yoghurt and knead with your hands until everything is mixed together. Add the warm milk and beat with your hands until the mixture is smooth and has a thick, batter-like consistency. (To get all the air you need into the quraac, do this for about 3 minutes.) To make the quraac, place all of the dry ingredients in a bowl. Add the yoghurt and knead with your hands until everything is mixed together. Add the warm milk and beat with your hands until the mixture is smooth and has a thick, batter-like consistency. (To get all the air you need into the quraac, do this for about 3 minutes.) Heat the oil in a deep saucepan that is about 20cm/8in in diameter to 180–200C (or use whatever oil or pan you prefer as long as there's enough oil to deep-fry). (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep saucepan that is about 20cm/8in in diameter to 180–200C (or use whatever oil or pan you prefer as long as there's enough oil to deep-fry). (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, make the sugar syrup. Place the sugar and 100ml/3½fl oz water in a small saucepan. Gently heat for about 5 minutes or until the sugar dissolves and the liquid is slightly thicker (but not too thick). Stir through the orange blossom water at the end. Set aside. Meanwhile, make the sugar syrup. Place the sugar and 100ml/3½fl oz water in a small saucepan. Gently heat for about 5 minutes or until the sugar dissolves and the liquid is slightly thicker (but not too thick). Stir through the orange blossom water at the end. Set aside. When the oil is hot, use a dessertspoon to scoop each quraac into the hot oil. Fry for about 2–3 minutes, or until deep golden brown. Carefully transfer the quraac to a bowl or plate lined with kitchen paper to soak up the oil. When the oil is hot, use a dessertspoon to scoop each quraac into the hot oil. Fry for about 2–3 minutes, or until deep golden brown. Carefully transfer the quraac to a bowl or plate lined with kitchen paper to soak up the oil. Transfer to a separate bowl and cover with the sugar syrup, using a spoon to move the doughnuts around so they are all covered equally. Place on a serving plate and leave as they are or dust with desiccated coconut if you are feeling fancy. Transfer to a separate bowl and cover with the sugar syrup, using a spoon to move the doughnuts around so they are all covered equally. Place on a serving plate and leave as they are or dust with desiccated coconut if you are feeling fancy. Recipe tips To make Somali tea, boil a saucepan of water. Add cardamom pods that have been bashed up in pestle and mortar, cinnamon bark, a tiny amount of cloves and black peppercorns (also bashed up – if you want it really peppery, grind it properly). Boil for about 15 minutes or until the water turns brown. Add regular tea bags, sugar and milk. Sieve the tea and enjoy.
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"content": "An average of 5.0 out of 5 stars from 2 ratings These sweet enriched fried doughnuts from Somali are soaked in a delicious orange blossom sugar syrup. 150g/5½oz self-raising flour1 tsp ground cardamom pinch salt 100g/3½oz full-fat plain yoghurt 115ml/3¾fl oz full-fat milk, warmed750ml/1½ pints sunflower oil, for deep-fryingdesiccated coconut, to serve (optional) 150g/5½oz self-raising flour 1 tsp ground cardamom pinch salt 100g/3½oz full-fat plain yoghurt 115ml/3¾fl oz full-fat milk, warmed 750ml/1½ pints sunflower oil, for deep-frying desiccated coconut, to serve (optional) 100g/3½oz brown granulated sugar 1 tsp orange blossom water 100g/3½oz brown granulated sugar 1 tsp orange blossom water Method To make the quraac, place all of the dry ingredients in a bowl. Add the yoghurt and knead with your hands until everything is mixed together. Add the warm milk and beat with your hands until the mixture is smooth and has a thick, batter-like consistency. (To get all the air you need into the quraac, do this for about 3 minutes.) Heat the oil in a deep saucepan that is about 20cm/8in in diameter to 180–200C (or use whatever oil or pan you prefer as long as there's enough oil to deep-fry). (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, make the sugar syrup. Place the sugar and 100ml/3½fl oz water in a small saucepan. Gently heat for about 5 minutes or until the sugar dissolves and the liquid is slightly thicker (but not too thick). Stir through the orange blossom water at the end. Set aside. When the oil is hot, use a dessertspoon to scoop each quraac into the hot oil. Fry for about 2–3 minutes, or until deep golden brown. Carefully transfer the quraac to a bowl or plate lined with kitchen paper to soak up the oil. Transfer to a separate bowl and cover with the sugar syrup, using a spoon to move the doughnuts around so they are all covered equally. Place on a serving plate and leave as they are or dust with desiccated coconut if you are feeling fancy. To make the quraac, place all of the dry ingredients in a bowl. Add the yoghurt and knead with your hands until everything is mixed together. Add the warm milk and beat with your hands until the mixture is smooth and has a thick, batter-like consistency. (To get all the air you need into the quraac, do this for about 3 minutes.) To make the quraac, place all of the dry ingredients in a bowl. Add the yoghurt and knead with your hands until everything is mixed together. Add the warm milk and beat with your hands until the mixture is smooth and has a thick, batter-like consistency. (To get all the air you need into the quraac, do this for about 3 minutes.) Heat the oil in a deep saucepan that is about 20cm/8in in diameter to 180–200C (or use whatever oil or pan you prefer as long as there's enough oil to deep-fry). (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep saucepan that is about 20cm/8in in diameter to 180–200C (or use whatever oil or pan you prefer as long as there's enough oil to deep-fry). (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, make the sugar syrup. Place the sugar and 100ml/3½fl oz water in a small saucepan. Gently heat for about 5 minutes or until the sugar dissolves and the liquid is slightly thicker (but not too thick). Stir through the orange blossom water at the end. Set aside. Meanwhile, make the sugar syrup. Place the sugar and 100ml/3½fl oz water in a small saucepan. Gently heat for about 5 minutes or until the sugar dissolves and the liquid is slightly thicker (but not too thick). Stir through the orange blossom water at the end. Set aside. When the oil is hot, use a dessertspoon to scoop each quraac into the hot oil. Fry for about 2–3 minutes, or until deep golden brown. Carefully transfer the quraac to a bowl or plate lined with kitchen paper to soak up the oil. When the oil is hot, use a dessertspoon to scoop each quraac into the hot oil. Fry for about 2–3 minutes, or until deep golden brown. Carefully transfer the quraac to a bowl or plate lined with kitchen paper to soak up the oil. Transfer to a separate bowl and cover with the sugar syrup, using a spoon to move the doughnuts around so they are all covered equally. Place on a serving plate and leave as they are or dust with desiccated coconut if you are feeling fancy. Transfer to a separate bowl and cover with the sugar syrup, using a spoon to move the doughnuts around so they are all covered equally. Place on a serving plate and leave as they are or dust with desiccated coconut if you are feeling fancy. Recipe tips To make Somali tea, boil a saucepan of water. Add cardamom pods that have been bashed up in pestle and mortar, cinnamon bark, a tiny amount of cloves and black peppercorns (also bashed up – if you want it really peppery, grind it properly). Boil for about 15 minutes or until the water turns brown. Add regular tea bags, sugar and milk. Sieve the tea and enjoy."
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Grilled pork chops with blatjang and radishes recipe
An average of 5.0 out of 5 stars from 1 rating Blatjang is a rich and fruity Cape Malay condiment traditionally served with bobotie and other meat dishes. Here it's delicious with spiced pork chops. 80g/3oz salt1 tsp coriander seeds1 tsp fennel seeds2 star anise1 tbsp roughly chopped stem ginger250g/9oz pork chops, trimmed 80g/3oz salt 1 tsp coriander seeds 1 tsp fennel seeds 2 star anise 1 tbsp roughly chopped stem ginger 250g/9oz pork chops, trimmed 350g/12oz dried apricots175g/6oz raisins7g/¼oz black mustard seeds7g/¼oz white mustard seeds250g/9oz caster sugar375ml/13fl oz cider vinegar100g/3½oz ground almondshandful dried apricots, finely chopped 1 red chilli, finely choppedhandful fresh coriander leaves 350g/12oz dried apricots 175g/6oz raisins 7g/¼oz black mustard seeds 7g/¼oz white mustard seeds 250g/9oz caster sugar 375ml/13fl oz cider vinegar 100g/3½oz ground almonds handful dried apricots, finely chopped 1 red chilli, finely chopped handful fresh coriander leaves ½ mooli, thinly sliced½ black radish, thinly sliced10 breakfast radishes, thinly slicedolive oil, for drizzlingsalt and freshly ground black pepper watercress, to serve ½ mooli, thinly sliced ½ black radish, thinly sliced 10 breakfast radishes, thinly sliced olive oil, for drizzling salt and freshly ground black pepper watercress, to serve Method To make the pork chops, put the salt, coriander seeds, fennel seeds, star anise and stem ginger in a saucepan with 1.5 litres/2¾ pints water. Heat gently, then remove from the heat and chill until cold. Put the pork chops in a container and pour over the cold marinade. Cover and leave in the fridge for 6 hours.Preheat a barbecue or grill to the highest setting. To make the blatjang, mix together the whole dried apricots, raisins, both types of mustard seeds, sugar and vinegar in a saucepan. Cook over a low heat for 15 minutes, or until thickened. Stir in the ground almonds, chopped apricots, chilli and coriander.Grill the marinated pork chops for 5 minutes on each side, or until cooked through. Meanwhile, to make the radishes, mix the mooli with the black radish and breakfast radishes, drizzle over the oil and season. Serve the pork chops with the blatjang and radishes and scatter over the watercress. To make the pork chops, put the salt, coriander seeds, fennel seeds, star anise and stem ginger in a saucepan with 1.5 litres/2¾ pints water. Heat gently, then remove from the heat and chill until cold. To make the pork chops, put the salt, coriander seeds, fennel seeds, star anise and stem ginger in a saucepan with 1.5 litres/2¾ pints water. Heat gently, then remove from the heat and chill until cold. Put the pork chops in a container and pour over the cold marinade. Cover and leave in the fridge for 6 hours. Put the pork chops in a container and pour over the cold marinade. Cover and leave in the fridge for 6 hours. Preheat a barbecue or grill to the highest setting. Preheat a barbecue or grill to the highest setting. To make the blatjang, mix together the whole dried apricots, raisins, both types of mustard seeds, sugar and vinegar in a saucepan. Cook over a low heat for 15 minutes, or until thickened. Stir in the ground almonds, chopped apricots, chilli and coriander. To make the blatjang, mix together the whole dried apricots, raisins, both types of mustard seeds, sugar and vinegar in a saucepan. Cook over a low heat for 15 minutes, or until thickened. Stir in the ground almonds, chopped apricots, chilli and coriander. Grill the marinated pork chops for 5 minutes on each side, or until cooked through. Grill the marinated pork chops for 5 minutes on each side, or until cooked through. Meanwhile, to make the radishes, mix the mooli with the black radish and breakfast radishes, drizzle over the oil and season. Meanwhile, to make the radishes, mix the mooli with the black radish and breakfast radishes, drizzle over the oil and season. Serve the pork chops with the blatjang and radishes and scatter over the watercress. Serve the pork chops with the blatjang and radishes and scatter over the watercress.
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"title": "Grilled pork chops with blatjang and radishes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Blatjang is a rich and fruity Cape Malay condiment traditionally served with bobotie and other meat dishes. Here it's delicious with spiced pork chops. 80g/3oz salt1 tsp coriander seeds1 tsp fennel seeds2 star anise1 tbsp roughly chopped stem ginger250g/9oz pork chops, trimmed 80g/3oz salt 1 tsp coriander seeds 1 tsp fennel seeds 2 star anise 1 tbsp roughly chopped stem ginger 250g/9oz pork chops, trimmed 350g/12oz dried apricots175g/6oz raisins7g/¼oz black mustard seeds7g/¼oz white mustard seeds250g/9oz caster sugar375ml/13fl oz cider vinegar100g/3½oz ground almondshandful dried apricots, finely chopped 1 red chilli, finely choppedhandful fresh coriander leaves 350g/12oz dried apricots 175g/6oz raisins 7g/¼oz black mustard seeds 7g/¼oz white mustard seeds 250g/9oz caster sugar 375ml/13fl oz cider vinegar 100g/3½oz ground almonds handful dried apricots, finely chopped 1 red chilli, finely chopped handful fresh coriander leaves ½ mooli, thinly sliced½ black radish, thinly sliced10 breakfast radishes, thinly slicedolive oil, for drizzlingsalt and freshly ground black pepper watercress, to serve ½ mooli, thinly sliced ½ black radish, thinly sliced 10 breakfast radishes, thinly sliced olive oil, for drizzling salt and freshly ground black pepper watercress, to serve Method To make the pork chops, put the salt, coriander seeds, fennel seeds, star anise and stem ginger in a saucepan with 1.5 litres/2¾ pints water. Heat gently, then remove from the heat and chill until cold. Put the pork chops in a container and pour over the cold marinade. Cover and leave in the fridge for 6 hours.Preheat a barbecue or grill to the highest setting. To make the blatjang, mix together the whole dried apricots, raisins, both types of mustard seeds, sugar and vinegar in a saucepan. Cook over a low heat for 15 minutes, or until thickened. Stir in the ground almonds, chopped apricots, chilli and coriander.Grill the marinated pork chops for 5 minutes on each side, or until cooked through. Meanwhile, to make the radishes, mix the mooli with the black radish and breakfast radishes, drizzle over the oil and season. Serve the pork chops with the blatjang and radishes and scatter over the watercress. To make the pork chops, put the salt, coriander seeds, fennel seeds, star anise and stem ginger in a saucepan with 1.5 litres/2¾ pints water. Heat gently, then remove from the heat and chill until cold. To make the pork chops, put the salt, coriander seeds, fennel seeds, star anise and stem ginger in a saucepan with 1.5 litres/2¾ pints water. Heat gently, then remove from the heat and chill until cold. Put the pork chops in a container and pour over the cold marinade. Cover and leave in the fridge for 6 hours. Put the pork chops in a container and pour over the cold marinade. Cover and leave in the fridge for 6 hours. Preheat a barbecue or grill to the highest setting. Preheat a barbecue or grill to the highest setting. To make the blatjang, mix together the whole dried apricots, raisins, both types of mustard seeds, sugar and vinegar in a saucepan. Cook over a low heat for 15 minutes, or until thickened. Stir in the ground almonds, chopped apricots, chilli and coriander. To make the blatjang, mix together the whole dried apricots, raisins, both types of mustard seeds, sugar and vinegar in a saucepan. Cook over a low heat for 15 minutes, or until thickened. Stir in the ground almonds, chopped apricots, chilli and coriander. Grill the marinated pork chops for 5 minutes on each side, or until cooked through. Grill the marinated pork chops for 5 minutes on each side, or until cooked through. Meanwhile, to make the radishes, mix the mooli with the black radish and breakfast radishes, drizzle over the oil and season. Meanwhile, to make the radishes, mix the mooli with the black radish and breakfast radishes, drizzle over the oil and season. Serve the pork chops with the blatjang and radishes and scatter over the watercress. Serve the pork chops with the blatjang and radishes and scatter over the watercress."
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Ugandan rolex recipe
An average of 4.7 out of 5 stars from 6 ratings Rolex, or rolled eggs, is a classic Ugandan street food, a snack made with Indian chapatis, eggs and vegetables. It is genuinely one of the most satisfying foods on the planet. 4 free-range eggs, beaten¼ white cabbage, finely shredded 2 tbsp vegetable oil1 plum tomato, seeds removed and cut into strips 1 red onion, thinly sliced 1 bunch fresh coriander, chopped 1 green chilli, chopped 2 chapatis salt and freshly ground black pepper2 tbsp mango chutney or other chutney2 tbsp mayonnaise 4 free-range eggs, beaten ¼ white cabbage, finely shredded 2 tbsp vegetable oil 1 plum tomato, seeds removed and cut into strips 1 red onion, thinly sliced 1 bunch fresh coriander, chopped 1 green chilli, chopped 2 chapatis salt and freshly ground black pepper 2 tbsp mango chutney or other chutney 2 tbsp mayonnaise Method Place the eggs in a bowl and season with salt and pepper. Add the cabbage. Heat the oil in a frying pan and pour in half the egg mixture. Scatter over half of the tomatoes, onions, coriander and chillies. Cook until just set, then flip and cook until the egg mixture and vegetables are cooked through. Top with the chapati and allow to steam in the heat. Carefully lift up both the egg mixture and the chapati, flip over onto a plate and roll up once cool enough to handle. Repeat with the remaining egg, vegetables and chapati. Meanwhile, mix together the mango chutney and mayo in a small bowl and serve alongside the rolex for dunking. Place the eggs in a bowl and season with salt and pepper. Add the cabbage. Heat the oil in a frying pan and pour in half the egg mixture. Scatter over half of the tomatoes, onions, coriander and chillies. Cook until just set, then flip and cook until the egg mixture and vegetables are cooked through. Top with the chapati and allow to steam in the heat. Place the eggs in a bowl and season with salt and pepper. Add the cabbage. Heat the oil in a frying pan and pour in half the egg mixture. Scatter over half of the tomatoes, onions, coriander and chillies. Cook until just set, then flip and cook until the egg mixture and vegetables are cooked through. Top with the chapati and allow to steam in the heat. Carefully lift up both the egg mixture and the chapati, flip over onto a plate and roll up once cool enough to handle. Repeat with the remaining egg, vegetables and chapati. Carefully lift up both the egg mixture and the chapati, flip over onto a plate and roll up once cool enough to handle. Repeat with the remaining egg, vegetables and chapati. Meanwhile, mix together the mango chutney and mayo in a small bowl and serve alongside the rolex for dunking. Meanwhile, mix together the mango chutney and mayo in a small bowl and serve alongside the rolex for dunking. Recipe tips You can use frozen chapatis for this dish if you pre-cook them in a dry frying pan for 1-2 minutes on each side until golden brown and hot through.
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"url": "https://www.bbc.co.uk/food/recipes/ugandan_rolex_11861",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ugandan rolex recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings Rolex, or rolled eggs, is a classic Ugandan street food, a snack made with Indian chapatis, eggs and vegetables. It is genuinely one of the most satisfying foods on the planet. 4 free-range eggs, beaten¼ white cabbage, finely shredded 2 tbsp vegetable oil1 plum tomato, seeds removed and cut into strips 1 red onion, thinly sliced 1 bunch fresh coriander, chopped 1 green chilli, chopped 2 chapatis salt and freshly ground black pepper2 tbsp mango chutney or other chutney2 tbsp mayonnaise 4 free-range eggs, beaten ¼ white cabbage, finely shredded 2 tbsp vegetable oil 1 plum tomato, seeds removed and cut into strips 1 red onion, thinly sliced 1 bunch fresh coriander, chopped 1 green chilli, chopped 2 chapatis salt and freshly ground black pepper 2 tbsp mango chutney or other chutney 2 tbsp mayonnaise Method Place the eggs in a bowl and season with salt and pepper. Add the cabbage. Heat the oil in a frying pan and pour in half the egg mixture. Scatter over half of the tomatoes, onions, coriander and chillies. Cook until just set, then flip and cook until the egg mixture and vegetables are cooked through. Top with the chapati and allow to steam in the heat. Carefully lift up both the egg mixture and the chapati, flip over onto a plate and roll up once cool enough to handle. Repeat with the remaining egg, vegetables and chapati. Meanwhile, mix together the mango chutney and mayo in a small bowl and serve alongside the rolex for dunking. Place the eggs in a bowl and season with salt and pepper. Add the cabbage. Heat the oil in a frying pan and pour in half the egg mixture. Scatter over half of the tomatoes, onions, coriander and chillies. Cook until just set, then flip and cook until the egg mixture and vegetables are cooked through. Top with the chapati and allow to steam in the heat. Place the eggs in a bowl and season with salt and pepper. Add the cabbage. Heat the oil in a frying pan and pour in half the egg mixture. Scatter over half of the tomatoes, onions, coriander and chillies. Cook until just set, then flip and cook until the egg mixture and vegetables are cooked through. Top with the chapati and allow to steam in the heat. Carefully lift up both the egg mixture and the chapati, flip over onto a plate and roll up once cool enough to handle. Repeat with the remaining egg, vegetables and chapati. Carefully lift up both the egg mixture and the chapati, flip over onto a plate and roll up once cool enough to handle. Repeat with the remaining egg, vegetables and chapati. Meanwhile, mix together the mango chutney and mayo in a small bowl and serve alongside the rolex for dunking. Meanwhile, mix together the mango chutney and mayo in a small bowl and serve alongside the rolex for dunking. Recipe tips You can use frozen chapatis for this dish if you pre-cook them in a dry frying pan for 1-2 minutes on each side until golden brown and hot through."
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cc36aee700f8e711067dc5fcc3cf363ae2c383d4e713c017daa0231e9fe27b9c
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South African-inspired sausage rolls recipe
An average of 5.0 out of 5 stars from 1 rating This sausage roll is inspired by South African flavours and uses a combination of beef, lamb and pork meats. 700g/1lb 9oz beef silverside or brisket, coarsely minced100g/3½oz lamb shoulder, coarsely minced 200g/7oz pork shoulder or belly, coarsely minced 2 tbsp coriander seeds, crushed 1 tsp ground allspice large pinch ground nutmeg large pinch ground cloves 2 tbsp malt vinegar 2 sheets ready-rolled puff pastry (approx. 320g/11½oz each)50g/1¾oz chilli chutney, or plain chutney1 free-range egg, plus 1 free-range egg yolk, beatensalt and freshly ground black pepper 700g/1lb 9oz beef silverside or brisket, coarsely minced 100g/3½oz lamb shoulder, coarsely minced 200g/7oz pork shoulder or belly, coarsely minced 2 tbsp coriander seeds, crushed 1 tsp ground allspice large pinch ground nutmeg large pinch ground cloves 2 tbsp malt vinegar 2 sheets ready-rolled puff pastry (approx. 320g/11½oz each) 50g/1¾oz chilli chutney, or plain chutney 1 free-range egg, plus 1 free-range egg yolk, beaten salt and freshly ground black pepper Method Mix the minces, seasoning, spices and vinegar in a large bowl. Season well with salt and pepper, then fry off a small amount to check the taste. Add more seasoning if necessary. Divide the mince into two, then roll into two logs and chill in the fridge for at least 30 minutes. Unroll the puff pastry sheets and brush generously with the chutney. Place the meat logs on top of the sheets, and roll the pastry over the top of the meat to enclose it in the pastry. Crimp the edge of the pastry with a fork to seal and trim off any excess pastry. Chill for another hour.Brush the sausage rolls with your beaten egg, then chill for another 30 minutes.Preheat the oven to 210C/190C Fan/Gas 7. Brush the sausage roll again with egg and bake for around 25 minutes, or until golden and cooked through. Slice and serve warm. Mix the minces, seasoning, spices and vinegar in a large bowl. Season well with salt and pepper, then fry off a small amount to check the taste. Add more seasoning if necessary. Divide the mince into two, then roll into two logs and chill in the fridge for at least 30 minutes. Mix the minces, seasoning, spices and vinegar in a large bowl. Season well with salt and pepper, then fry off a small amount to check the taste. Add more seasoning if necessary. Divide the mince into two, then roll into two logs and chill in the fridge for at least 30 minutes. Unroll the puff pastry sheets and brush generously with the chutney. Place the meat logs on top of the sheets, and roll the pastry over the top of the meat to enclose it in the pastry. Crimp the edge of the pastry with a fork to seal and trim off any excess pastry. Chill for another hour. Unroll the puff pastry sheets and brush generously with the chutney. Place the meat logs on top of the sheets, and roll the pastry over the top of the meat to enclose it in the pastry. Crimp the edge of the pastry with a fork to seal and trim off any excess pastry. Chill for another hour. Brush the sausage rolls with your beaten egg, then chill for another 30 minutes. Brush the sausage rolls with your beaten egg, then chill for another 30 minutes. Preheat the oven to 210C/190C Fan/Gas 7. Brush the sausage roll again with egg and bake for around 25 minutes, or until golden and cooked through. Slice and serve warm. Preheat the oven to 210C/190C Fan/Gas 7. Brush the sausage roll again with egg and bake for around 25 minutes, or until golden and cooked through. Slice and serve warm.
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"url": "https://www.bbc.co.uk/food/recipes/sausage_rolls_97331",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "South African-inspired sausage rolls recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This sausage roll is inspired by South African flavours and uses a combination of beef, lamb and pork meats. 700g/1lb 9oz beef silverside or brisket, coarsely minced100g/3½oz lamb shoulder, coarsely minced 200g/7oz pork shoulder or belly, coarsely minced 2 tbsp coriander seeds, crushed 1 tsp ground allspice large pinch ground nutmeg large pinch ground cloves 2 tbsp malt vinegar 2 sheets ready-rolled puff pastry (approx. 320g/11½oz each)50g/1¾oz chilli chutney, or plain chutney1 free-range egg, plus 1 free-range egg yolk, beatensalt and freshly ground black pepper 700g/1lb 9oz beef silverside or brisket, coarsely minced 100g/3½oz lamb shoulder, coarsely minced 200g/7oz pork shoulder or belly, coarsely minced 2 tbsp coriander seeds, crushed 1 tsp ground allspice large pinch ground nutmeg large pinch ground cloves 2 tbsp malt vinegar 2 sheets ready-rolled puff pastry (approx. 320g/11½oz each) 50g/1¾oz chilli chutney, or plain chutney 1 free-range egg, plus 1 free-range egg yolk, beaten salt and freshly ground black pepper Method Mix the minces, seasoning, spices and vinegar in a large bowl. Season well with salt and pepper, then fry off a small amount to check the taste. Add more seasoning if necessary. Divide the mince into two, then roll into two logs and chill in the fridge for at least 30 minutes. Unroll the puff pastry sheets and brush generously with the chutney. Place the meat logs on top of the sheets, and roll the pastry over the top of the meat to enclose it in the pastry. Crimp the edge of the pastry with a fork to seal and trim off any excess pastry. Chill for another hour.Brush the sausage rolls with your beaten egg, then chill for another 30 minutes.Preheat the oven to 210C/190C Fan/Gas 7. Brush the sausage roll again with egg and bake for around 25 minutes, or until golden and cooked through. Slice and serve warm. Mix the minces, seasoning, spices and vinegar in a large bowl. Season well with salt and pepper, then fry off a small amount to check the taste. Add more seasoning if necessary. Divide the mince into two, then roll into two logs and chill in the fridge for at least 30 minutes. Mix the minces, seasoning, spices and vinegar in a large bowl. Season well with salt and pepper, then fry off a small amount to check the taste. Add more seasoning if necessary. Divide the mince into two, then roll into two logs and chill in the fridge for at least 30 minutes. Unroll the puff pastry sheets and brush generously with the chutney. Place the meat logs on top of the sheets, and roll the pastry over the top of the meat to enclose it in the pastry. Crimp the edge of the pastry with a fork to seal and trim off any excess pastry. Chill for another hour. Unroll the puff pastry sheets and brush generously with the chutney. Place the meat logs on top of the sheets, and roll the pastry over the top of the meat to enclose it in the pastry. Crimp the edge of the pastry with a fork to seal and trim off any excess pastry. Chill for another hour. Brush the sausage rolls with your beaten egg, then chill for another 30 minutes. Brush the sausage rolls with your beaten egg, then chill for another 30 minutes. Preheat the oven to 210C/190C Fan/Gas 7. Brush the sausage roll again with egg and bake for around 25 minutes, or until golden and cooked through. Slice and serve warm. Preheat the oven to 210C/190C Fan/Gas 7. Brush the sausage roll again with egg and bake for around 25 minutes, or until golden and cooked through. Slice and serve warm."
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"subdomain": "Recipes"
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9772151fbfcff6494fa15e9e5938aa62e4867f82fe021573ee1ec415fd23ac55
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Chicken bastilla with orange salad recipe
Heat the olive oil in a large saucepan. Add the onions, cover the pan and leave to cook for around 15 minutes, or until they are soft and translucent, occasionally stirring. Add the chicken, coriander, garlic, ras el hanout, turmeric, ginger, pepper and ½ tsp salt. Stir to combine and cook, uncovered, for 5 minutes.Pour in the chicken stock and bring to the boil over a high heat. Cover the pan, reduce the heat to medium–low and leave to simmer gently, stirring occasionally, for 50 minutes, until the chicken is cooked through. Add a few tablespoons of water if it looks dry at any point. Remove the chicken from the pan with a slotted spoon and set aside to cool. Once cooled, cut into 1cm/½ in pieces and return to the fridge until ready to use. Stir the honey and 1 teaspoon of cinnamon into the pan and continue cooking over a medium–low heat, uncovered and stirring occasionally, for 50 minutes, until the onions are golden brown and all the liquid has evaporated. Leave to cool. Meanwhile, prepare the rest of the filling. Preheat the oven to 200C/180C Fan/Gas 6. Spread the almonds and pistachios over a baking tray and roast for about 10–12 minutes, giving them a good stir halfway through to ensure even roasting. Remove from the oven and leave to cool to room temperature. Grind using a food processor or crush with a rolling pin or pestle until coarsely ground. Mix with the caster sugar and the remaining cinnamon in a small bowl. Melt 10g/1/3oz of butter in a small frying pan. Break the 5 eggs into the pan, add a pinch of salt and cook, while stirring, for a few minutes until scrambled and fully set. Transfer to a bowl and leave to cool.Melt the remaining butter. Use a sharp knife to cut the filo pastry sheets into twelve 22-cm/8½in squares. Keep them covered with a tea towel to prevent drying out. Lay a filo square on a work surface and lightly brush with melted butter, then top with another filo pastry square and brush with butter. Place the two layers of filo in a small, shallow dish that is around 10cm/4in in diameter, with any excess pastry overhanging the edges. Preheat the oven again to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Add the filling ingredients to the dish in the following order: chicken pieces, onions, scrambled eggs, ground nuts and lemon zest. Each portion should be enough to cover the base of the dish, bearing in mind that you will need six portions of all of the fillings for each pie. Fold the overhanging pastry over the top of the filling and brush lightly with melted butter. Carefully flip the pies over and remove from the dish. Brush with the remaining egg yolk and place on the lined baking tray. Repeat with the remaining filo squares and fillings until you have six pies. Bake for 25 minutes, or until the pies are golden. Stir the olive oil, thyme and lemon juice together in a small bowl until combined. Toss the dressing with the orange segments, carrot and cucumber ribbons, olives and walnuts in a large bowl and sprinkle with sea salt flakes.Dust the bastillas with icing sugar and cinnamon and serve with the salad. Heat the olive oil in a large saucepan. Add the onions, cover the pan and leave to cook for around 15 minutes, or until they are soft and translucent, occasionally stirring. Add the chicken, coriander, garlic, ras el hanout, turmeric, ginger, pepper and ½ tsp salt. Stir to combine and cook, uncovered, for 5 minutes. Heat the olive oil in a large saucepan. Add the onions, cover the pan and leave to cook for around 15 minutes, or until they are soft and translucent, occasionally stirring. Add the chicken, coriander, garlic, ras el hanout, turmeric, ginger, pepper and ½ tsp salt. Stir to combine and cook, uncovered, for 5 minutes. Pour in the chicken stock and bring to the boil over a high heat. Cover the pan, reduce the heat to medium–low and leave to simmer gently, stirring occasionally, for 50 minutes, until the chicken is cooked through. Add a few tablespoons of water if it looks dry at any point. Remove the chicken from the pan with a slotted spoon and set aside to cool. Once cooled, cut into 1cm/½ in pieces and return to the fridge until ready to use. Pour in the chicken stock and bring to the boil over a high heat. Cover the pan, reduce the heat to medium–low and leave to simmer gently, stirring occasionally, for 50 minutes, until the chicken is cooked through. Add a few tablespoons of water if it looks dry at any point. Remove the chicken from the pan with a slotted spoon and set aside to cool. Once cooled, cut into 1cm/½ in pieces and return to the fridge until ready to use. Stir the honey and 1 teaspoon of cinnamon into the pan and continue cooking over a medium–low heat, uncovered and stirring occasionally, for 50 minutes, until the onions are golden brown and all the liquid has evaporated. Leave to cool. Stir the honey and 1 teaspoon of cinnamon into the pan and continue cooking over a medium–low heat, uncovered and stirring occasionally, for 50 minutes, until the onions are golden brown and all the liquid has evaporated. Leave to cool. Meanwhile, prepare the rest of the filling. Preheat the oven to 200C/180C Fan/Gas 6. Spread the almonds and pistachios over a baking tray and roast for about 10–12 minutes, giving them a good stir halfway through to ensure even roasting. Remove from the oven and leave to cool to room temperature. Grind using a food processor or crush with a rolling pin or pestle until coarsely ground. Mix with the caster sugar and the remaining cinnamon in a small bowl. Meanwhile, prepare the rest of the filling. Preheat the oven to 200C/180C Fan/Gas 6. Spread the almonds and pistachios over a baking tray and roast for about 10–12 minutes, giving them a good stir halfway through to ensure even roasting. Remove from the oven and leave to cool to room temperature. Grind using a food processor or crush with a rolling pin or pestle until coarsely ground. Mix with the caster sugar and the remaining cinnamon in a small bowl. Melt 10g/1/3oz of butter in a small frying pan. Break the 5 eggs into the pan, add a pinch of salt and cook, while stirring, for a few minutes until scrambled and fully set. Transfer to a bowl and leave to cool. Melt 10g/1/3oz of butter in a small frying pan. Break the 5 eggs into the pan, add a pinch of salt and cook, while stirring, for a few minutes until scrambled and fully set. Transfer to a bowl and leave to cool. Melt the remaining butter. Use a sharp knife to cut the filo pastry sheets into twelve 22-cm/8½in squares. Keep them covered with a tea towel to prevent drying out. Lay a filo square on a work surface and lightly brush with melted butter, then top with another filo pastry square and brush with butter. Place the two layers of filo in a small, shallow dish that is around 10cm/4in in diameter, with any excess pastry overhanging the edges. Melt the remaining butter. Use a sharp knife to cut the filo pastry sheets into twelve 22-cm/8½in squares. Keep them covered with a tea towel to prevent drying out. Lay a filo square on a work surface and lightly brush with melted butter, then top with another filo pastry square and brush with butter. Place the two layers of filo in a small, shallow dish that is around 10cm/4in in diameter, with any excess pastry overhanging the edges. Preheat the oven again to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven again to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Add the filling ingredients to the dish in the following order: chicken pieces, onions, scrambled eggs, ground nuts and lemon zest. Each portion should be enough to cover the base of the dish, bearing in mind that you will need six portions of all of the fillings for each pie. Add the filling ingredients to the dish in the following order: chicken pieces, onions, scrambled eggs, ground nuts and lemon zest. Each portion should be enough to cover the base of the dish, bearing in mind that you will need six portions of all of the fillings for each pie. Fold the overhanging pastry over the top of the filling and brush lightly with melted butter. Carefully flip the pies over and remove from the dish. Brush with the remaining egg yolk and place on the lined baking tray. Repeat with the remaining filo squares and fillings until you have six pies. Bake for 25 minutes, or until the pies are golden. Fold the overhanging pastry over the top of the filling and brush lightly with melted butter. Carefully flip the pies over and remove from the dish. Brush with the remaining egg yolk and place on the lined baking tray. Repeat with the remaining filo squares and fillings until you have six pies. Bake for 25 minutes, or until the pies are golden. Stir the olive oil, thyme and lemon juice together in a small bowl until combined. Toss the dressing with the orange segments, carrot and cucumber ribbons, olives and walnuts in a large bowl and sprinkle with sea salt flakes. Stir the olive oil, thyme and lemon juice together in a small bowl until combined. Toss the dressing with the orange segments, carrot and cucumber ribbons, olives and walnuts in a large bowl and sprinkle with sea salt flakes. Dust the bastillas with icing sugar and cinnamon and serve with the salad. Dust the bastillas with icing sugar and cinnamon and serve with the salad.
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"title": "Chicken bastilla with orange salad recipe",
"content": "Heat the olive oil in a large saucepan. Add the onions, cover the pan and leave to cook for around 15 minutes, or until they are soft and translucent, occasionally stirring. Add the chicken, coriander, garlic, ras el hanout, turmeric, ginger, pepper and ½ tsp salt. Stir to combine and cook, uncovered, for 5 minutes.Pour in the chicken stock and bring to the boil over a high heat. Cover the pan, reduce the heat to medium–low and leave to simmer gently, stirring occasionally, for 50 minutes, until the chicken is cooked through. Add a few tablespoons of water if it looks dry at any point. Remove the chicken from the pan with a slotted spoon and set aside to cool. Once cooled, cut into 1cm/½ in pieces and return to the fridge until ready to use. Stir the honey and 1 teaspoon of cinnamon into the pan and continue cooking over a medium–low heat, uncovered and stirring occasionally, for 50 minutes, until the onions are golden brown and all the liquid has evaporated. Leave to cool. Meanwhile, prepare the rest of the filling. Preheat the oven to 200C/180C Fan/Gas 6. Spread the almonds and pistachios over a baking tray and roast for about 10–12 minutes, giving them a good stir halfway through to ensure even roasting. Remove from the oven and leave to cool to room temperature. Grind using a food processor or crush with a rolling pin or pestle until coarsely ground. Mix with the caster sugar and the remaining cinnamon in a small bowl. Melt 10g/1/3oz of butter in a small frying pan. Break the 5 eggs into the pan, add a pinch of salt and cook, while stirring, for a few minutes until scrambled and fully set. Transfer to a bowl and leave to cool.Melt the remaining butter. Use a sharp knife to cut the filo pastry sheets into twelve 22-cm/8½in squares. Keep them covered with a tea towel to prevent drying out. Lay a filo square on a work surface and lightly brush with melted butter, then top with another filo pastry square and brush with butter. Place the two layers of filo in a small, shallow dish that is around 10cm/4in in diameter, with any excess pastry overhanging the edges. Preheat the oven again to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Add the filling ingredients to the dish in the following order: chicken pieces, onions, scrambled eggs, ground nuts and lemon zest. Each portion should be enough to cover the base of the dish, bearing in mind that you will need six portions of all of the fillings for each pie. Fold the overhanging pastry over the top of the filling and brush lightly with melted butter. Carefully flip the pies over and remove from the dish. Brush with the remaining egg yolk and place on the lined baking tray. Repeat with the remaining filo squares and fillings until you have six pies. Bake for 25 minutes, or until the pies are golden. Stir the olive oil, thyme and lemon juice together in a small bowl until combined. Toss the dressing with the orange segments, carrot and cucumber ribbons, olives and walnuts in a large bowl and sprinkle with sea salt flakes.Dust the bastillas with icing sugar and cinnamon and serve with the salad. Heat the olive oil in a large saucepan. Add the onions, cover the pan and leave to cook for around 15 minutes, or until they are soft and translucent, occasionally stirring. Add the chicken, coriander, garlic, ras el hanout, turmeric, ginger, pepper and ½ tsp salt. Stir to combine and cook, uncovered, for 5 minutes. Heat the olive oil in a large saucepan. Add the onions, cover the pan and leave to cook for around 15 minutes, or until they are soft and translucent, occasionally stirring. Add the chicken, coriander, garlic, ras el hanout, turmeric, ginger, pepper and ½ tsp salt. Stir to combine and cook, uncovered, for 5 minutes. Pour in the chicken stock and bring to the boil over a high heat. Cover the pan, reduce the heat to medium–low and leave to simmer gently, stirring occasionally, for 50 minutes, until the chicken is cooked through. Add a few tablespoons of water if it looks dry at any point. Remove the chicken from the pan with a slotted spoon and set aside to cool. Once cooled, cut into 1cm/½ in pieces and return to the fridge until ready to use. Pour in the chicken stock and bring to the boil over a high heat. Cover the pan, reduce the heat to medium–low and leave to simmer gently, stirring occasionally, for 50 minutes, until the chicken is cooked through. Add a few tablespoons of water if it looks dry at any point. Remove the chicken from the pan with a slotted spoon and set aside to cool. Once cooled, cut into 1cm/½ in pieces and return to the fridge until ready to use. Stir the honey and 1 teaspoon of cinnamon into the pan and continue cooking over a medium–low heat, uncovered and stirring occasionally, for 50 minutes, until the onions are golden brown and all the liquid has evaporated. Leave to cool. Stir the honey and 1 teaspoon of cinnamon into the pan and continue cooking over a medium–low heat, uncovered and stirring occasionally, for 50 minutes, until the onions are golden brown and all the liquid has evaporated. Leave to cool. Meanwhile, prepare the rest of the filling. Preheat the oven to 200C/180C Fan/Gas 6. Spread the almonds and pistachios over a baking tray and roast for about 10–12 minutes, giving them a good stir halfway through to ensure even roasting. Remove from the oven and leave to cool to room temperature. Grind using a food processor or crush with a rolling pin or pestle until coarsely ground. Mix with the caster sugar and the remaining cinnamon in a small bowl. Meanwhile, prepare the rest of the filling. Preheat the oven to 200C/180C Fan/Gas 6. Spread the almonds and pistachios over a baking tray and roast for about 10–12 minutes, giving them a good stir halfway through to ensure even roasting. Remove from the oven and leave to cool to room temperature. Grind using a food processor or crush with a rolling pin or pestle until coarsely ground. Mix with the caster sugar and the remaining cinnamon in a small bowl. Melt 10g/1/3oz of butter in a small frying pan. Break the 5 eggs into the pan, add a pinch of salt and cook, while stirring, for a few minutes until scrambled and fully set. Transfer to a bowl and leave to cool. Melt 10g/1/3oz of butter in a small frying pan. Break the 5 eggs into the pan, add a pinch of salt and cook, while stirring, for a few minutes until scrambled and fully set. Transfer to a bowl and leave to cool. Melt the remaining butter. Use a sharp knife to cut the filo pastry sheets into twelve 22-cm/8½in squares. Keep them covered with a tea towel to prevent drying out. Lay a filo square on a work surface and lightly brush with melted butter, then top with another filo pastry square and brush with butter. Place the two layers of filo in a small, shallow dish that is around 10cm/4in in diameter, with any excess pastry overhanging the edges. Melt the remaining butter. Use a sharp knife to cut the filo pastry sheets into twelve 22-cm/8½in squares. Keep them covered with a tea towel to prevent drying out. Lay a filo square on a work surface and lightly brush with melted butter, then top with another filo pastry square and brush with butter. Place the two layers of filo in a small, shallow dish that is around 10cm/4in in diameter, with any excess pastry overhanging the edges. Preheat the oven again to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven again to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Add the filling ingredients to the dish in the following order: chicken pieces, onions, scrambled eggs, ground nuts and lemon zest. Each portion should be enough to cover the base of the dish, bearing in mind that you will need six portions of all of the fillings for each pie. Add the filling ingredients to the dish in the following order: chicken pieces, onions, scrambled eggs, ground nuts and lemon zest. Each portion should be enough to cover the base of the dish, bearing in mind that you will need six portions of all of the fillings for each pie. Fold the overhanging pastry over the top of the filling and brush lightly with melted butter. Carefully flip the pies over and remove from the dish. Brush with the remaining egg yolk and place on the lined baking tray. Repeat with the remaining filo squares and fillings until you have six pies. Bake for 25 minutes, or until the pies are golden. Fold the overhanging pastry over the top of the filling and brush lightly with melted butter. Carefully flip the pies over and remove from the dish. Brush with the remaining egg yolk and place on the lined baking tray. Repeat with the remaining filo squares and fillings until you have six pies. Bake for 25 minutes, or until the pies are golden. Stir the olive oil, thyme and lemon juice together in a small bowl until combined. Toss the dressing with the orange segments, carrot and cucumber ribbons, olives and walnuts in a large bowl and sprinkle with sea salt flakes. Stir the olive oil, thyme and lemon juice together in a small bowl until combined. Toss the dressing with the orange segments, carrot and cucumber ribbons, olives and walnuts in a large bowl and sprinkle with sea salt flakes. Dust the bastillas with icing sugar and cinnamon and serve with the salad. Dust the bastillas with icing sugar and cinnamon and serve with the salad."
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fbed58369a8c392175683eb01ad4e4906b0486de33f9e19cc0d8af30012a0ffc
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Zoe’s jollof recipe
An average of 5.0 out of 5 stars from 3 ratings This filling, flavoursome chicken and rice dish is a West-African speciality. Fried plantains make an authentic garnish. 8 bone-in chicken thighs or drumsticks1 large onion, roughly chopped1 Scotch bonnet chilli, de-seeded, finely chopped1 tbsp fresh or dried thyme leaves2 tbsp crayfish powder (available from online specialists)6 Guinea peppers (also known as grains of paradise), crushed 8 bone-in chicken thighs or drumsticks 1 large onion, roughly chopped 1 Scotch bonnet chilli, de-seeded, finely chopped 1 tbsp fresh or dried thyme leaves 2 tbsp crayfish powder (available from online specialists) 6 Guinea peppers (also known as grains of paradise), crushed 6 large tomatoes, roughly chopped200g/7oz tomato purée1 tsp salt 6 large tomatoes, roughly chopped 200g/7oz tomato purée 1 tsp salt 4 tbsp peanut oil or sunflower oil 1 large onion, finely chopped2 garlic cloves, crushed1 tsp ground hot chilli powder300g/10½oz long-grain white rice, washed and drainedhandful chopped fresh parsley and coriander, to garnish 4 tbsp peanut oil or sunflower oil 1 large onion, finely chopped 2 garlic cloves, crushed 1 tsp ground hot chilli powder 300g/10½oz long-grain white rice, washed and drained handful chopped fresh parsley and coriander, to garnish Method Preheat the oven to 180C/160C fan/Gas 4.For the broth, heat a deep-sided, heavy-based casserole or saucepan over a low heat. Add all of the broth ingredients, then pour in just enough water to cover them and bring to the boil. Reduce the heat until the mixture is simmering, then simmer for 18-20 minutes, or until the chicken is tender and cooked through. (The chicken is cooked through if the juices run clear when a skewer is inserted into the thickest part and no traces of pink remain.)Remove the cooked chicken from the casserole and transfer to a baking tray. Cover with aluminium foil and keep warm.Strain the broth, collecting the strained liquid in a large jug. Set aside and keep warm.For the tomato sauce, blend the chopped tomatoes, tomato purée and salt to a smooth purée in a food processor. Set aside.For the jollof sauce, heat the oil in a lidded saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened. Add the garlic and chilli powder and continue to fry for a further 4-5 minutes, stirring well. Stir in the tomato sauce and the reserved broth until well combined.Add the rice and stir to coat it in the sauce. Reduce the heat until the mixture is just simmering, cover the pan with a sheet of aluminium foil, then place the lid on top. Simmer for 30 minutes, or until the rice is tender and has absorbed all the liquid. Halfway through cooking the jollof rice, finish the chicken. Remove the foil from the chicken and roast in the oven for 15 minutes, or until browned and sticky. Serve the jollof rice with the chicken, garnished with a sprinkling of chopped parsley and coriander. Preheat the oven to 180C/160C fan/Gas 4. Preheat the oven to 180C/160C fan/Gas 4. For the broth, heat a deep-sided, heavy-based casserole or saucepan over a low heat. Add all of the broth ingredients, then pour in just enough water to cover them and bring to the boil. Reduce the heat until the mixture is simmering, then simmer for 18-20 minutes, or until the chicken is tender and cooked through. (The chicken is cooked through if the juices run clear when a skewer is inserted into the thickest part and no traces of pink remain.) For the broth, heat a deep-sided, heavy-based casserole or saucepan over a low heat. Add all of the broth ingredients, then pour in just enough water to cover them and bring to the boil. Reduce the heat until the mixture is simmering, then simmer for 18-20 minutes, or until the chicken is tender and cooked through. (The chicken is cooked through if the juices run clear when a skewer is inserted into the thickest part and no traces of pink remain.) Remove the cooked chicken from the casserole and transfer to a baking tray. Cover with aluminium foil and keep warm. Remove the cooked chicken from the casserole and transfer to a baking tray. Cover with aluminium foil and keep warm. Strain the broth, collecting the strained liquid in a large jug. Set aside and keep warm. Strain the broth, collecting the strained liquid in a large jug. Set aside and keep warm. For the tomato sauce, blend the chopped tomatoes, tomato purée and salt to a smooth purée in a food processor. Set aside. For the tomato sauce, blend the chopped tomatoes, tomato purée and salt to a smooth purée in a food processor. Set aside. For the jollof sauce, heat the oil in a lidded saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened. For the jollof sauce, heat the oil in a lidded saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened. Add the garlic and chilli powder and continue to fry for a further 4-5 minutes, stirring well. Stir in the tomato sauce and the reserved broth until well combined. Add the garlic and chilli powder and continue to fry for a further 4-5 minutes, stirring well. Stir in the tomato sauce and the reserved broth until well combined. Add the rice and stir to coat it in the sauce. Reduce the heat until the mixture is just simmering, cover the pan with a sheet of aluminium foil, then place the lid on top. Simmer for 30 minutes, or until the rice is tender and has absorbed all the liquid. Add the rice and stir to coat it in the sauce. Reduce the heat until the mixture is just simmering, cover the pan with a sheet of aluminium foil, then place the lid on top. Simmer for 30 minutes, or until the rice is tender and has absorbed all the liquid. Halfway through cooking the jollof rice, finish the chicken. Remove the foil from the chicken and roast in the oven for 15 minutes, or until browned and sticky. Halfway through cooking the jollof rice, finish the chicken. Remove the foil from the chicken and roast in the oven for 15 minutes, or until browned and sticky. Serve the jollof rice with the chicken, garnished with a sprinkling of chopped parsley and coriander. Serve the jollof rice with the chicken, garnished with a sprinkling of chopped parsley and coriander.
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"title": "Zoe’s jollof recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This filling, flavoursome chicken and rice dish is a West-African speciality. Fried plantains make an authentic garnish. 8 bone-in chicken thighs or drumsticks1 large onion, roughly chopped1 Scotch bonnet chilli, de-seeded, finely chopped1 tbsp fresh or dried thyme leaves2 tbsp crayfish powder (available from online specialists)6 Guinea peppers (also known as grains of paradise), crushed 8 bone-in chicken thighs or drumsticks 1 large onion, roughly chopped 1 Scotch bonnet chilli, de-seeded, finely chopped 1 tbsp fresh or dried thyme leaves 2 tbsp crayfish powder (available from online specialists) 6 Guinea peppers (also known as grains of paradise), crushed 6 large tomatoes, roughly chopped200g/7oz tomato purée1 tsp salt 6 large tomatoes, roughly chopped 200g/7oz tomato purée 1 tsp salt 4 tbsp peanut oil or sunflower oil 1 large onion, finely chopped2 garlic cloves, crushed1 tsp ground hot chilli powder300g/10½oz long-grain white rice, washed and drainedhandful chopped fresh parsley and coriander, to garnish 4 tbsp peanut oil or sunflower oil 1 large onion, finely chopped 2 garlic cloves, crushed 1 tsp ground hot chilli powder 300g/10½oz long-grain white rice, washed and drained handful chopped fresh parsley and coriander, to garnish Method Preheat the oven to 180C/160C fan/Gas 4.For the broth, heat a deep-sided, heavy-based casserole or saucepan over a low heat. Add all of the broth ingredients, then pour in just enough water to cover them and bring to the boil. Reduce the heat until the mixture is simmering, then simmer for 18-20 minutes, or until the chicken is tender and cooked through. (The chicken is cooked through if the juices run clear when a skewer is inserted into the thickest part and no traces of pink remain.)Remove the cooked chicken from the casserole and transfer to a baking tray. Cover with aluminium foil and keep warm.Strain the broth, collecting the strained liquid in a large jug. Set aside and keep warm.For the tomato sauce, blend the chopped tomatoes, tomato purée and salt to a smooth purée in a food processor. Set aside.For the jollof sauce, heat the oil in a lidded saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened. Add the garlic and chilli powder and continue to fry for a further 4-5 minutes, stirring well. Stir in the tomato sauce and the reserved broth until well combined.Add the rice and stir to coat it in the sauce. Reduce the heat until the mixture is just simmering, cover the pan with a sheet of aluminium foil, then place the lid on top. Simmer for 30 minutes, or until the rice is tender and has absorbed all the liquid. Halfway through cooking the jollof rice, finish the chicken. Remove the foil from the chicken and roast in the oven for 15 minutes, or until browned and sticky. Serve the jollof rice with the chicken, garnished with a sprinkling of chopped parsley and coriander. Preheat the oven to 180C/160C fan/Gas 4. Preheat the oven to 180C/160C fan/Gas 4. For the broth, heat a deep-sided, heavy-based casserole or saucepan over a low heat. Add all of the broth ingredients, then pour in just enough water to cover them and bring to the boil. Reduce the heat until the mixture is simmering, then simmer for 18-20 minutes, or until the chicken is tender and cooked through. (The chicken is cooked through if the juices run clear when a skewer is inserted into the thickest part and no traces of pink remain.) For the broth, heat a deep-sided, heavy-based casserole or saucepan over a low heat. Add all of the broth ingredients, then pour in just enough water to cover them and bring to the boil. Reduce the heat until the mixture is simmering, then simmer for 18-20 minutes, or until the chicken is tender and cooked through. (The chicken is cooked through if the juices run clear when a skewer is inserted into the thickest part and no traces of pink remain.) Remove the cooked chicken from the casserole and transfer to a baking tray. Cover with aluminium foil and keep warm. Remove the cooked chicken from the casserole and transfer to a baking tray. Cover with aluminium foil and keep warm. Strain the broth, collecting the strained liquid in a large jug. Set aside and keep warm. Strain the broth, collecting the strained liquid in a large jug. Set aside and keep warm. For the tomato sauce, blend the chopped tomatoes, tomato purée and salt to a smooth purée in a food processor. Set aside. For the tomato sauce, blend the chopped tomatoes, tomato purée and salt to a smooth purée in a food processor. Set aside. For the jollof sauce, heat the oil in a lidded saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened. For the jollof sauce, heat the oil in a lidded saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened. Add the garlic and chilli powder and continue to fry for a further 4-5 minutes, stirring well. Stir in the tomato sauce and the reserved broth until well combined. Add the garlic and chilli powder and continue to fry for a further 4-5 minutes, stirring well. Stir in the tomato sauce and the reserved broth until well combined. Add the rice and stir to coat it in the sauce. Reduce the heat until the mixture is just simmering, cover the pan with a sheet of aluminium foil, then place the lid on top. Simmer for 30 minutes, or until the rice is tender and has absorbed all the liquid. Add the rice and stir to coat it in the sauce. Reduce the heat until the mixture is just simmering, cover the pan with a sheet of aluminium foil, then place the lid on top. Simmer for 30 minutes, or until the rice is tender and has absorbed all the liquid. Halfway through cooking the jollof rice, finish the chicken. Remove the foil from the chicken and roast in the oven for 15 minutes, or until browned and sticky. Halfway through cooking the jollof rice, finish the chicken. Remove the foil from the chicken and roast in the oven for 15 minutes, or until browned and sticky. Serve the jollof rice with the chicken, garnished with a sprinkling of chopped parsley and coriander. Serve the jollof rice with the chicken, garnished with a sprinkling of chopped parsley and coriander."
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245b5c18ce640407df831ae518365477ee372016a69714147ce515501cf7d575
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Jollof rice balls with Scotch bonnet sauce recipe
To make the jollof rice, heat the oil in a large casserole and add the onion. Cook for 10–15 minutes over a medium heat until the onion is golden, then add the garlic, Scotch bonnet, tomato purée and all-purpose seasoning. Cook for another 2 minutes before adding the tomatoes, stock cubes and bay leaves. Season to taste with salt and a pinch of white and black pepper. Simmer for 5 minutes.Stir in the rice, then add the lamb stock, stir again and cover the casserole with foil. Put the lid on and turn the heat down to low. Simmer for 25–30 minutes, stirring every so often, until the rice is tender. Remove from the heat and leave the rice to stand, covered, for 15–20 minutes. Allow to cool.To make the Scotch bonnet sauce, add the oil to a saucepan and fry the onion over a medium heat for 15 minutes until soft and beginning to caramelise. Add the chillies, garlic and ginger and fry for 2–3 minutes more before adding the tomatoes, vinegar, sugar, stock cubes and 3 tablespoons of water. Season to taste with salt and pepper. Bring to a simmer and cook for 25 minutes to make a thick, spicy sauce. Blend until smooth with a stick blender or food processor.To make the rice balls, you should have about 800g/1lb 12oz of cooled jollof rice. Divide it into 16 patties. Take a patty in the palm of your hand and place a piece of mozzarella in the centre. Wrap the rice around it using your hand and shape into a ball. Repeat with the rest of the balls and chill in the fridge for 15–20 minutes.Preheat a deep fat fryer to 170C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Put the flour, eggs and breadcrumbs into three shallow dishes. Roll each rice ball in the flour, then the egg and then the breadcrumbs, coating well. Carefully drop the rice balls into the fryer, working in batches. Fry for 3–4 minutes until golden brown and drain well on kitchen paper while you cook the remaining balls.Reheat the Scotch bonnet sauce. Serve the jollof rice balls whilst they are still warm with the Scotch bonnet sauce alongside. To make the jollof rice, heat the oil in a large casserole and add the onion. Cook for 10–15 minutes over a medium heat until the onion is golden, then add the garlic, Scotch bonnet, tomato purée and all-purpose seasoning. Cook for another 2 minutes before adding the tomatoes, stock cubes and bay leaves. Season to taste with salt and a pinch of white and black pepper. Simmer for 5 minutes. To make the jollof rice, heat the oil in a large casserole and add the onion. Cook for 10–15 minutes over a medium heat until the onion is golden, then add the garlic, Scotch bonnet, tomato purée and all-purpose seasoning. Cook for another 2 minutes before adding the tomatoes, stock cubes and bay leaves. Season to taste with salt and a pinch of white and black pepper. Simmer for 5 minutes. Stir in the rice, then add the lamb stock, stir again and cover the casserole with foil. Put the lid on and turn the heat down to low. Simmer for 25–30 minutes, stirring every so often, until the rice is tender. Remove from the heat and leave the rice to stand, covered, for 15–20 minutes. Allow to cool. Stir in the rice, then add the lamb stock, stir again and cover the casserole with foil. Put the lid on and turn the heat down to low. Simmer for 25–30 minutes, stirring every so often, until the rice is tender. Remove from the heat and leave the rice to stand, covered, for 15–20 minutes. Allow to cool. To make the Scotch bonnet sauce, add the oil to a saucepan and fry the onion over a medium heat for 15 minutes until soft and beginning to caramelise. Add the chillies, garlic and ginger and fry for 2–3 minutes more before adding the tomatoes, vinegar, sugar, stock cubes and 3 tablespoons of water. Season to taste with salt and pepper. Bring to a simmer and cook for 25 minutes to make a thick, spicy sauce. Blend until smooth with a stick blender or food processor. To make the Scotch bonnet sauce, add the oil to a saucepan and fry the onion over a medium heat for 15 minutes until soft and beginning to caramelise. Add the chillies, garlic and ginger and fry for 2–3 minutes more before adding the tomatoes, vinegar, sugar, stock cubes and 3 tablespoons of water. Season to taste with salt and pepper. Bring to a simmer and cook for 25 minutes to make a thick, spicy sauce. Blend until smooth with a stick blender or food processor. To make the rice balls, you should have about 800g/1lb 12oz of cooled jollof rice. Divide it into 16 patties. Take a patty in the palm of your hand and place a piece of mozzarella in the centre. Wrap the rice around it using your hand and shape into a ball. Repeat with the rest of the balls and chill in the fridge for 15–20 minutes. To make the rice balls, you should have about 800g/1lb 12oz of cooled jollof rice. Divide it into 16 patties. Take a patty in the palm of your hand and place a piece of mozzarella in the centre. Wrap the rice around it using your hand and shape into a ball. Repeat with the rest of the balls and chill in the fridge for 15–20 minutes. Preheat a deep fat fryer to 170C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Preheat a deep fat fryer to 170C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Put the flour, eggs and breadcrumbs into three shallow dishes. Roll each rice ball in the flour, then the egg and then the breadcrumbs, coating well. Carefully drop the rice balls into the fryer, working in batches. Fry for 3–4 minutes until golden brown and drain well on kitchen paper while you cook the remaining balls. Put the flour, eggs and breadcrumbs into three shallow dishes. Roll each rice ball in the flour, then the egg and then the breadcrumbs, coating well. Carefully drop the rice balls into the fryer, working in batches. Fry for 3–4 minutes until golden brown and drain well on kitchen paper while you cook the remaining balls. Reheat the Scotch bonnet sauce. Serve the jollof rice balls whilst they are still warm with the Scotch bonnet sauce alongside. Reheat the Scotch bonnet sauce. Serve the jollof rice balls whilst they are still warm with the Scotch bonnet sauce alongside.
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"title": "Jollof rice balls with Scotch bonnet sauce recipe",
"content": "To make the jollof rice, heat the oil in a large casserole and add the onion. Cook for 10–15 minutes over a medium heat until the onion is golden, then add the garlic, Scotch bonnet, tomato purée and all-purpose seasoning. Cook for another 2 minutes before adding the tomatoes, stock cubes and bay leaves. Season to taste with salt and a pinch of white and black pepper. Simmer for 5 minutes.Stir in the rice, then add the lamb stock, stir again and cover the casserole with foil. Put the lid on and turn the heat down to low. Simmer for 25–30 minutes, stirring every so often, until the rice is tender. Remove from the heat and leave the rice to stand, covered, for 15–20 minutes. Allow to cool.To make the Scotch bonnet sauce, add the oil to a saucepan and fry the onion over a medium heat for 15 minutes until soft and beginning to caramelise. Add the chillies, garlic and ginger and fry for 2–3 minutes more before adding the tomatoes, vinegar, sugar, stock cubes and 3 tablespoons of water. Season to taste with salt and pepper. Bring to a simmer and cook for 25 minutes to make a thick, spicy sauce. Blend until smooth with a stick blender or food processor.To make the rice balls, you should have about 800g/1lb 12oz of cooled jollof rice. Divide it into 16 patties. Take a patty in the palm of your hand and place a piece of mozzarella in the centre. Wrap the rice around it using your hand and shape into a ball. Repeat with the rest of the balls and chill in the fridge for 15–20 minutes.Preheat a deep fat fryer to 170C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Put the flour, eggs and breadcrumbs into three shallow dishes. Roll each rice ball in the flour, then the egg and then the breadcrumbs, coating well. Carefully drop the rice balls into the fryer, working in batches. Fry for 3–4 minutes until golden brown and drain well on kitchen paper while you cook the remaining balls.Reheat the Scotch bonnet sauce. Serve the jollof rice balls whilst they are still warm with the Scotch bonnet sauce alongside. To make the jollof rice, heat the oil in a large casserole and add the onion. Cook for 10–15 minutes over a medium heat until the onion is golden, then add the garlic, Scotch bonnet, tomato purée and all-purpose seasoning. Cook for another 2 minutes before adding the tomatoes, stock cubes and bay leaves. Season to taste with salt and a pinch of white and black pepper. Simmer for 5 minutes. To make the jollof rice, heat the oil in a large casserole and add the onion. Cook for 10–15 minutes over a medium heat until the onion is golden, then add the garlic, Scotch bonnet, tomato purée and all-purpose seasoning. Cook for another 2 minutes before adding the tomatoes, stock cubes and bay leaves. Season to taste with salt and a pinch of white and black pepper. Simmer for 5 minutes. Stir in the rice, then add the lamb stock, stir again and cover the casserole with foil. Put the lid on and turn the heat down to low. Simmer for 25–30 minutes, stirring every so often, until the rice is tender. Remove from the heat and leave the rice to stand, covered, for 15–20 minutes. Allow to cool. Stir in the rice, then add the lamb stock, stir again and cover the casserole with foil. Put the lid on and turn the heat down to low. Simmer for 25–30 minutes, stirring every so often, until the rice is tender. Remove from the heat and leave the rice to stand, covered, for 15–20 minutes. Allow to cool. To make the Scotch bonnet sauce, add the oil to a saucepan and fry the onion over a medium heat for 15 minutes until soft and beginning to caramelise. Add the chillies, garlic and ginger and fry for 2–3 minutes more before adding the tomatoes, vinegar, sugar, stock cubes and 3 tablespoons of water. Season to taste with salt and pepper. Bring to a simmer and cook for 25 minutes to make a thick, spicy sauce. Blend until smooth with a stick blender or food processor. To make the Scotch bonnet sauce, add the oil to a saucepan and fry the onion over a medium heat for 15 minutes until soft and beginning to caramelise. Add the chillies, garlic and ginger and fry for 2–3 minutes more before adding the tomatoes, vinegar, sugar, stock cubes and 3 tablespoons of water. Season to taste with salt and pepper. Bring to a simmer and cook for 25 minutes to make a thick, spicy sauce. Blend until smooth with a stick blender or food processor. To make the rice balls, you should have about 800g/1lb 12oz of cooled jollof rice. Divide it into 16 patties. Take a patty in the palm of your hand and place a piece of mozzarella in the centre. Wrap the rice around it using your hand and shape into a ball. Repeat with the rest of the balls and chill in the fridge for 15–20 minutes. To make the rice balls, you should have about 800g/1lb 12oz of cooled jollof rice. Divide it into 16 patties. Take a patty in the palm of your hand and place a piece of mozzarella in the centre. Wrap the rice around it using your hand and shape into a ball. Repeat with the rest of the balls and chill in the fridge for 15–20 minutes. Preheat a deep fat fryer to 170C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Preheat a deep fat fryer to 170C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Put the flour, eggs and breadcrumbs into three shallow dishes. Roll each rice ball in the flour, then the egg and then the breadcrumbs, coating well. Carefully drop the rice balls into the fryer, working in batches. Fry for 3–4 minutes until golden brown and drain well on kitchen paper while you cook the remaining balls. Put the flour, eggs and breadcrumbs into three shallow dishes. Roll each rice ball in the flour, then the egg and then the breadcrumbs, coating well. Carefully drop the rice balls into the fryer, working in batches. Fry for 3–4 minutes until golden brown and drain well on kitchen paper while you cook the remaining balls. Reheat the Scotch bonnet sauce. Serve the jollof rice balls whilst they are still warm with the Scotch bonnet sauce alongside. Reheat the Scotch bonnet sauce. Serve the jollof rice balls whilst they are still warm with the Scotch bonnet sauce alongside."
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d5d2aeba3f2e4e495e3de53c003ba9ff229a25ebae45ad84059a384cfb5a348f
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South African bobotie recipe
An average of 4.7 out of 5 stars from 6 ratings A dish that Prince Harry enjoyed while on his royal tour to South Africa: spiced minced meat, flavoured with dried fruit and baked with an egg topping. Equipment and preparation: You will need a 26x20cm/10½inx8in ovenproof dish, buttered. butter, for greasing400ml/14fl oz full-fat milk50g/1¾oz fresh white breadcrumbs4 large free-range eggs, beaten1 tbsp olive oil1kg/2lb 4oz lamb mince2 onions, finely chopped1 bay leaf2 garlic cloves, crushed2 tbsp madras curry paste250ml/9fl oz lamb stock2 tbsp Worcestershire sauce2 tbsp mango chutney50g/1¾oz raisins50g/1¾oz dried apricots, chopped1 tbsp cider vinegar butter, for greasing 400ml/14fl oz full-fat milk 50g/1¾oz fresh white breadcrumbs 4 large free-range eggs, beaten 1 tbsp olive oil 1kg/2lb 4oz lamb mince 2 onions, finely chopped 1 bay leaf 2 garlic cloves, crushed 2 tbsp madras curry paste 250ml/9fl oz lamb stock 2 tbsp Worcestershire sauce 2 tbsp mango chutney 50g/1¾oz raisins 50g/1¾oz dried apricots, chopped 1 tbsp cider vinegar Method Preheat the oven to 180C/160C Fan/Gas 4 and grease a deep ovenproof dish with butter. Combine the milk, breadcrumbs and eggs in a large jug, whisk together with a fork and set aside.Heat the oil in a large, heavy-based pan and fry the lamb in batches for 5 minutes, or until browned. Transfer to a bowl using a slotted spoon. Add the onions and bay leaf to the pan and fry for 10 minutes, or until the onions are golden-brown. Add the garlic to the pan, fry for a minute and then stir in the curry paste. Fry the paste for a minute, then return the lamb to the pan and stir to coat. Pour over the stock, bring to a simmer and cook for 10 minutes, or until most of the liquid has evaporated.Take the pan off the heat and stir in the remaining ingredients. Spoon the lamb mixture into the buttered dish in an even layer and smooth down with the back of a spoon. Pour the milk mixture over the top, then bake for 35 minutes, or until golden-brown on top – the topping should be just set, with a slight wobble. Leave to stand for a few minutes before serving. Preheat the oven to 180C/160C Fan/Gas 4 and grease a deep ovenproof dish with butter. Preheat the oven to 180C/160C Fan/Gas 4 and grease a deep ovenproof dish with butter. Combine the milk, breadcrumbs and eggs in a large jug, whisk together with a fork and set aside. Combine the milk, breadcrumbs and eggs in a large jug, whisk together with a fork and set aside. Heat the oil in a large, heavy-based pan and fry the lamb in batches for 5 minutes, or until browned. Transfer to a bowl using a slotted spoon. Add the onions and bay leaf to the pan and fry for 10 minutes, or until the onions are golden-brown. Heat the oil in a large, heavy-based pan and fry the lamb in batches for 5 minutes, or until browned. Transfer to a bowl using a slotted spoon. Add the onions and bay leaf to the pan and fry for 10 minutes, or until the onions are golden-brown. Add the garlic to the pan, fry for a minute and then stir in the curry paste. Fry the paste for a minute, then return the lamb to the pan and stir to coat. Pour over the stock, bring to a simmer and cook for 10 minutes, or until most of the liquid has evaporated. Add the garlic to the pan, fry for a minute and then stir in the curry paste. Fry the paste for a minute, then return the lamb to the pan and stir to coat. Pour over the stock, bring to a simmer and cook for 10 minutes, or until most of the liquid has evaporated. Take the pan off the heat and stir in the remaining ingredients. Spoon the lamb mixture into the buttered dish in an even layer and smooth down with the back of a spoon. Take the pan off the heat and stir in the remaining ingredients. Spoon the lamb mixture into the buttered dish in an even layer and smooth down with the back of a spoon. Pour the milk mixture over the top, then bake for 35 minutes, or until golden-brown on top – the topping should be just set, with a slight wobble. Leave to stand for a few minutes before serving. Pour the milk mixture over the top, then bake for 35 minutes, or until golden-brown on top – the topping should be just set, with a slight wobble. Leave to stand for a few minutes before serving.
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"title": "South African bobotie recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings A dish that Prince Harry enjoyed while on his royal tour to South Africa: spiced minced meat, flavoured with dried fruit and baked with an egg topping. Equipment and preparation: You will need a 26x20cm/10½inx8in ovenproof dish, buttered. butter, for greasing400ml/14fl oz full-fat milk50g/1¾oz fresh white breadcrumbs4 large free-range eggs, beaten1 tbsp olive oil1kg/2lb 4oz lamb mince2 onions, finely chopped1 bay leaf2 garlic cloves, crushed2 tbsp madras curry paste250ml/9fl oz lamb stock2 tbsp Worcestershire sauce2 tbsp mango chutney50g/1¾oz raisins50g/1¾oz dried apricots, chopped1 tbsp cider vinegar butter, for greasing 400ml/14fl oz full-fat milk 50g/1¾oz fresh white breadcrumbs 4 large free-range eggs, beaten 1 tbsp olive oil 1kg/2lb 4oz lamb mince 2 onions, finely chopped 1 bay leaf 2 garlic cloves, crushed 2 tbsp madras curry paste 250ml/9fl oz lamb stock 2 tbsp Worcestershire sauce 2 tbsp mango chutney 50g/1¾oz raisins 50g/1¾oz dried apricots, chopped 1 tbsp cider vinegar Method Preheat the oven to 180C/160C Fan/Gas 4 and grease a deep ovenproof dish with butter. Combine the milk, breadcrumbs and eggs in a large jug, whisk together with a fork and set aside.Heat the oil in a large, heavy-based pan and fry the lamb in batches for 5 minutes, or until browned. Transfer to a bowl using a slotted spoon. Add the onions and bay leaf to the pan and fry for 10 minutes, or until the onions are golden-brown. Add the garlic to the pan, fry for a minute and then stir in the curry paste. Fry the paste for a minute, then return the lamb to the pan and stir to coat. Pour over the stock, bring to a simmer and cook for 10 minutes, or until most of the liquid has evaporated.Take the pan off the heat and stir in the remaining ingredients. Spoon the lamb mixture into the buttered dish in an even layer and smooth down with the back of a spoon. Pour the milk mixture over the top, then bake for 35 minutes, or until golden-brown on top – the topping should be just set, with a slight wobble. Leave to stand for a few minutes before serving. Preheat the oven to 180C/160C Fan/Gas 4 and grease a deep ovenproof dish with butter. Preheat the oven to 180C/160C Fan/Gas 4 and grease a deep ovenproof dish with butter. Combine the milk, breadcrumbs and eggs in a large jug, whisk together with a fork and set aside. Combine the milk, breadcrumbs and eggs in a large jug, whisk together with a fork and set aside. Heat the oil in a large, heavy-based pan and fry the lamb in batches for 5 minutes, or until browned. Transfer to a bowl using a slotted spoon. Add the onions and bay leaf to the pan and fry for 10 minutes, or until the onions are golden-brown. Heat the oil in a large, heavy-based pan and fry the lamb in batches for 5 minutes, or until browned. Transfer to a bowl using a slotted spoon. Add the onions and bay leaf to the pan and fry for 10 minutes, or until the onions are golden-brown. Add the garlic to the pan, fry for a minute and then stir in the curry paste. Fry the paste for a minute, then return the lamb to the pan and stir to coat. Pour over the stock, bring to a simmer and cook for 10 minutes, or until most of the liquid has evaporated. Add the garlic to the pan, fry for a minute and then stir in the curry paste. Fry the paste for a minute, then return the lamb to the pan and stir to coat. Pour over the stock, bring to a simmer and cook for 10 minutes, or until most of the liquid has evaporated. Take the pan off the heat and stir in the remaining ingredients. Spoon the lamb mixture into the buttered dish in an even layer and smooth down with the back of a spoon. Take the pan off the heat and stir in the remaining ingredients. Spoon the lamb mixture into the buttered dish in an even layer and smooth down with the back of a spoon. Pour the milk mixture over the top, then bake for 35 minutes, or until golden-brown on top – the topping should be just set, with a slight wobble. Leave to stand for a few minutes before serving. Pour the milk mixture over the top, then bake for 35 minutes, or until golden-brown on top – the topping should be just set, with a slight wobble. Leave to stand for a few minutes before serving."
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5b4f3afcc6db5a0bb6234cbc44a47b85e64c91d5a9c68301e43d4b7a598d34da
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Moroccan-style roasted veg recipe
An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/5-ingredient_33925_16x9.jpg This easy vegan traybake contains just five ingredients alongside salt, pepper and a good glug of olive oil. It is great served on its own or as a spicy side to roast chicken or baked feta. Each serving provides 363 kcal, 6g protein, 61.5g carbohydrate (of which 29g sugars), 7g fat (of which 1.5g saturates), 14g fibre and 0.7g salt. 2 large red or orange peppers, de-seeded and cut into bite-sized chunks2 sweet potatoes, scrubbed and cut into bite-sized chunks2 red onions, cut into bite-sized chunks200g/7oz cherry tomatoes1 tbsp harissa spice mix1 tbsp olive oilsea salt and freshly ground black pepper 2 large red or orange peppers, de-seeded and cut into bite-sized chunks 2 sweet potatoes, scrubbed and cut into bite-sized chunks 2 red onions, cut into bite-sized chunks 200g/7oz cherry tomatoes 1 tbsp harissa spice mix 1 tbsp olive oil sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking sheet. Toss well. Roast for 30 minutes, or until everything is soft and charred, tossing the tray halfway through. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking sheet. Toss well. Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking sheet. Toss well. Roast for 30 minutes, or until everything is soft and charred, tossing the tray halfway through. Roast for 30 minutes, or until everything is soft and charred, tossing the tray halfway through.
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Moroccan-style roasted veg recipe",
"content": "An average of 4.3 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/5-ingredient_33925_16x9.jpg This easy vegan traybake contains just five ingredients alongside salt, pepper and a good glug of olive oil. It is great served on its own or as a spicy side to roast chicken or baked feta. Each serving provides 363 kcal, 6g protein, 61.5g carbohydrate (of which 29g sugars), 7g fat (of which 1.5g saturates), 14g fibre and 0.7g salt. 2 large red or orange peppers, de-seeded and cut into bite-sized chunks2 sweet potatoes, scrubbed and cut into bite-sized chunks2 red onions, cut into bite-sized chunks200g/7oz cherry tomatoes1 tbsp harissa spice mix1 tbsp olive oilsea salt and freshly ground black pepper 2 large red or orange peppers, de-seeded and cut into bite-sized chunks 2 sweet potatoes, scrubbed and cut into bite-sized chunks 2 red onions, cut into bite-sized chunks 200g/7oz cherry tomatoes 1 tbsp harissa spice mix 1 tbsp olive oil sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking sheet. Toss well. Roast for 30 minutes, or until everything is soft and charred, tossing the tray halfway through. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking sheet. Toss well. Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking sheet. Toss well. Roast for 30 minutes, or until everything is soft and charred, tossing the tray halfway through. Roast for 30 minutes, or until everything is soft and charred, tossing the tray halfway through."
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993845b013d5b2438f334451cf27cdcfe7991ccb2f8657247e3c16660f927e7b
|
Nigerian spicy tomato stew with cauliflower rice recipe
An average of 4.6 out of 5 stars from 9 ratings A veggie sauce packed with Nigerian flavours. The heat has been softened in this version, but it's still got a kick – add more chillies if you like it fiery! Ayo serves it over cauli rice, but plain rice is also lovely. 1 red pepper, deseeded and chopped1 brown onion, roughly chopped4 garlic cloves, finely chopped or grated4cm/1½in piece fresh root ginger, peeled and finely gratedgenerous pinch red chilli flakes, plus extra if desired 1 red pepper, deseeded and chopped 1 brown onion, roughly chopped 4 garlic cloves, finely chopped or grated 4cm/1½in piece fresh root ginger, peeled and finely grated generous pinch red chilli flakes, plus extra if desired 2 tbsp vegetable oil1 brown onion, finely chopped2 garlic cloves, finely chopped¼ tsp chilli powder½ tsp smoked paprika½ bay leaf1 tsp caster sugar¼ tsp allspice1 heaped tbsp tomato purée400g tin chopped tomatoessalt and freshly ground black peppersmall handful chopped fresh basil, to garnish 2 tbsp vegetable oil 1 brown onion, finely chopped 2 garlic cloves, finely chopped ¼ tsp chilli powder ½ tsp smoked paprika ½ bay leaf 1 tsp caster sugar ¼ tsp allspice 1 heaped tbsp tomato purée 400g tin chopped tomatoes salt and freshly ground black pepper small handful chopped fresh basil, to garnish 1 cauliflower, cut into florets2 tbsp olive oil4 smoked bacon rashers (back or streaky), chopped (optional)2 garlic cloves, finely chopped 1 brown onion, finely chopped2.5cm/1in piece fresh root ginger, finely grated1 yellow pepper, deseeded and finely chopped½ vegetable stock cube salt and freshly ground black pepper 1 cauliflower, cut into florets 2 tbsp olive oil 4 smoked bacon rashers (back or streaky), chopped (optional) 2 garlic cloves, finely chopped 1 brown onion, finely chopped 2.5cm/1in piece fresh root ginger, finely grated 1 yellow pepper, deseeded and finely chopped ½ vegetable stock cube salt and freshly ground black pepper Method For the paste, put all the ingredients in a food processor and pulse to form a smooth paste.For the sauce, heat the oil in a large non-stick frying pan and fry the onion and garlic for 6–8 minutes, or until softened, stirring frequently. Add the paste and fry for a further 1–2 minutes. Stir in the chilli powder, paprika, bay leaf, sugar, allspice, ½ tablespoon salt and a generous pinch pepper. Fry for 1–2 minutes until the spices are aromatic. Stir in the tomato purée and then add the chopped tomatoes. Pour in around 100ml/3½fl oz water. Stir well and cook over a low heat for 35–40 minutes, stirring occasionally. Add a splash of water if it looks too dry. Check and season with salt and pepper if needed and add additional chilli flakes to reach your desired heat. Remove and discard the bay leaf. Meanwhile, for the cauliflower rice, coarsely grate the raw cauliflower into a bowl (or use a food processor to pulse in batches until it resembles fine crumbs or rice). Season with salt and pepper. Heat the oil in a large non-stick frying pan over a medium–high heat and fry the bacon, garlic, onion and ginger for a few minutes, stirring frequently. When the bacon is crisp, add the cauliflower ‘rice’ and yellow pepper. Fry for a couple of minutes to soften.Crumble in the stock cube and pour in 75–100ml/2½–3½fl oz boiling water. Stir to dissolve the stock cube. Cook for 5 minutes, stirring occasionally, until the mixture is dry and has a fluffy texture. Season with salt and pepper if needed. To serve, divide the cauliflower rice between serving plates and spoon the sauce on top. Scatter with chopped basil to garnish. For the paste, put all the ingredients in a food processor and pulse to form a smooth paste. For the paste, put all the ingredients in a food processor and pulse to form a smooth paste. For the sauce, heat the oil in a large non-stick frying pan and fry the onion and garlic for 6–8 minutes, or until softened, stirring frequently. Add the paste and fry for a further 1–2 minutes. Stir in the chilli powder, paprika, bay leaf, sugar, allspice, ½ tablespoon salt and a generous pinch pepper. Fry for 1–2 minutes until the spices are aromatic. Stir in the tomato purée and then add the chopped tomatoes. Pour in around 100ml/3½fl oz water. Stir well and cook over a low heat for 35–40 minutes, stirring occasionally. Add a splash of water if it looks too dry. Check and season with salt and pepper if needed and add additional chilli flakes to reach your desired heat. Remove and discard the bay leaf. For the sauce, heat the oil in a large non-stick frying pan and fry the onion and garlic for 6–8 minutes, or until softened, stirring frequently. Add the paste and fry for a further 1–2 minutes. Stir in the chilli powder, paprika, bay leaf, sugar, allspice, ½ tablespoon salt and a generous pinch pepper. Fry for 1–2 minutes until the spices are aromatic. Stir in the tomato purée and then add the chopped tomatoes. Pour in around 100ml/3½fl oz water. Stir well and cook over a low heat for 35–40 minutes, stirring occasionally. Add a splash of water if it looks too dry. Check and season with salt and pepper if needed and add additional chilli flakes to reach your desired heat. Remove and discard the bay leaf. Meanwhile, for the cauliflower rice, coarsely grate the raw cauliflower into a bowl (or use a food processor to pulse in batches until it resembles fine crumbs or rice). Season with salt and pepper. Meanwhile, for the cauliflower rice, coarsely grate the raw cauliflower into a bowl (or use a food processor to pulse in batches until it resembles fine crumbs or rice). Season with salt and pepper. Heat the oil in a large non-stick frying pan over a medium–high heat and fry the bacon, garlic, onion and ginger for a few minutes, stirring frequently. When the bacon is crisp, add the cauliflower ‘rice’ and yellow pepper. Fry for a couple of minutes to soften. Heat the oil in a large non-stick frying pan over a medium–high heat and fry the bacon, garlic, onion and ginger for a few minutes, stirring frequently. When the bacon is crisp, add the cauliflower ‘rice’ and yellow pepper. Fry for a couple of minutes to soften. Crumble in the stock cube and pour in 75–100ml/2½–3½fl oz boiling water. Stir to dissolve the stock cube. Cook for 5 minutes, stirring occasionally, until the mixture is dry and has a fluffy texture. Season with salt and pepper if needed. Crumble in the stock cube and pour in 75–100ml/2½–3½fl oz boiling water. Stir to dissolve the stock cube. Cook for 5 minutes, stirring occasionally, until the mixture is dry and has a fluffy texture. Season with salt and pepper if needed. To serve, divide the cauliflower rice between serving plates and spoon the sauce on top. Scatter with chopped basil to garnish. To serve, divide the cauliflower rice between serving plates and spoon the sauce on top. Scatter with chopped basil to garnish.
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"title": "Nigerian spicy tomato stew with cauliflower rice recipe",
"content": "An average of 4.6 out of 5 stars from 9 ratings A veggie sauce packed with Nigerian flavours. The heat has been softened in this version, but it's still got a kick – add more chillies if you like it fiery! Ayo serves it over cauli rice, but plain rice is also lovely. 1 red pepper, deseeded and chopped1 brown onion, roughly chopped4 garlic cloves, finely chopped or grated4cm/1½in piece fresh root ginger, peeled and finely gratedgenerous pinch red chilli flakes, plus extra if desired 1 red pepper, deseeded and chopped 1 brown onion, roughly chopped 4 garlic cloves, finely chopped or grated 4cm/1½in piece fresh root ginger, peeled and finely grated generous pinch red chilli flakes, plus extra if desired 2 tbsp vegetable oil1 brown onion, finely chopped2 garlic cloves, finely chopped¼ tsp chilli powder½ tsp smoked paprika½ bay leaf1 tsp caster sugar¼ tsp allspice1 heaped tbsp tomato purée400g tin chopped tomatoessalt and freshly ground black peppersmall handful chopped fresh basil, to garnish 2 tbsp vegetable oil 1 brown onion, finely chopped 2 garlic cloves, finely chopped ¼ tsp chilli powder ½ tsp smoked paprika ½ bay leaf 1 tsp caster sugar ¼ tsp allspice 1 heaped tbsp tomato purée 400g tin chopped tomatoes salt and freshly ground black pepper small handful chopped fresh basil, to garnish 1 cauliflower, cut into florets2 tbsp olive oil4 smoked bacon rashers (back or streaky), chopped (optional)2 garlic cloves, finely chopped 1 brown onion, finely chopped2.5cm/1in piece fresh root ginger, finely grated1 yellow pepper, deseeded and finely chopped½ vegetable stock cube salt and freshly ground black pepper 1 cauliflower, cut into florets 2 tbsp olive oil 4 smoked bacon rashers (back or streaky), chopped (optional) 2 garlic cloves, finely chopped 1 brown onion, finely chopped 2.5cm/1in piece fresh root ginger, finely grated 1 yellow pepper, deseeded and finely chopped ½ vegetable stock cube salt and freshly ground black pepper Method For the paste, put all the ingredients in a food processor and pulse to form a smooth paste.For the sauce, heat the oil in a large non-stick frying pan and fry the onion and garlic for 6–8 minutes, or until softened, stirring frequently. Add the paste and fry for a further 1–2 minutes. Stir in the chilli powder, paprika, bay leaf, sugar, allspice, ½ tablespoon salt and a generous pinch pepper. Fry for 1–2 minutes until the spices are aromatic. Stir in the tomato purée and then add the chopped tomatoes. Pour in around 100ml/3½fl oz water. Stir well and cook over a low heat for 35–40 minutes, stirring occasionally. Add a splash of water if it looks too dry. Check and season with salt and pepper if needed and add additional chilli flakes to reach your desired heat. Remove and discard the bay leaf. Meanwhile, for the cauliflower rice, coarsely grate the raw cauliflower into a bowl (or use a food processor to pulse in batches until it resembles fine crumbs or rice). Season with salt and pepper. Heat the oil in a large non-stick frying pan over a medium–high heat and fry the bacon, garlic, onion and ginger for a few minutes, stirring frequently. When the bacon is crisp, add the cauliflower ‘rice’ and yellow pepper. Fry for a couple of minutes to soften.Crumble in the stock cube and pour in 75–100ml/2½–3½fl oz boiling water. Stir to dissolve the stock cube. Cook for 5 minutes, stirring occasionally, until the mixture is dry and has a fluffy texture. Season with salt and pepper if needed. To serve, divide the cauliflower rice between serving plates and spoon the sauce on top. Scatter with chopped basil to garnish. For the paste, put all the ingredients in a food processor and pulse to form a smooth paste. For the paste, put all the ingredients in a food processor and pulse to form a smooth paste. For the sauce, heat the oil in a large non-stick frying pan and fry the onion and garlic for 6–8 minutes, or until softened, stirring frequently. Add the paste and fry for a further 1–2 minutes. Stir in the chilli powder, paprika, bay leaf, sugar, allspice, ½ tablespoon salt and a generous pinch pepper. Fry for 1–2 minutes until the spices are aromatic. Stir in the tomato purée and then add the chopped tomatoes. Pour in around 100ml/3½fl oz water. Stir well and cook over a low heat for 35–40 minutes, stirring occasionally. Add a splash of water if it looks too dry. Check and season with salt and pepper if needed and add additional chilli flakes to reach your desired heat. Remove and discard the bay leaf. For the sauce, heat the oil in a large non-stick frying pan and fry the onion and garlic for 6–8 minutes, or until softened, stirring frequently. Add the paste and fry for a further 1–2 minutes. Stir in the chilli powder, paprika, bay leaf, sugar, allspice, ½ tablespoon salt and a generous pinch pepper. Fry for 1–2 minutes until the spices are aromatic. Stir in the tomato purée and then add the chopped tomatoes. Pour in around 100ml/3½fl oz water. Stir well and cook over a low heat for 35–40 minutes, stirring occasionally. Add a splash of water if it looks too dry. Check and season with salt and pepper if needed and add additional chilli flakes to reach your desired heat. Remove and discard the bay leaf. Meanwhile, for the cauliflower rice, coarsely grate the raw cauliflower into a bowl (or use a food processor to pulse in batches until it resembles fine crumbs or rice). Season with salt and pepper. Meanwhile, for the cauliflower rice, coarsely grate the raw cauliflower into a bowl (or use a food processor to pulse in batches until it resembles fine crumbs or rice). Season with salt and pepper. Heat the oil in a large non-stick frying pan over a medium–high heat and fry the bacon, garlic, onion and ginger for a few minutes, stirring frequently. When the bacon is crisp, add the cauliflower ‘rice’ and yellow pepper. Fry for a couple of minutes to soften. Heat the oil in a large non-stick frying pan over a medium–high heat and fry the bacon, garlic, onion and ginger for a few minutes, stirring frequently. When the bacon is crisp, add the cauliflower ‘rice’ and yellow pepper. Fry for a couple of minutes to soften. Crumble in the stock cube and pour in 75–100ml/2½–3½fl oz boiling water. Stir to dissolve the stock cube. Cook for 5 minutes, stirring occasionally, until the mixture is dry and has a fluffy texture. Season with salt and pepper if needed. Crumble in the stock cube and pour in 75–100ml/2½–3½fl oz boiling water. Stir to dissolve the stock cube. Cook for 5 minutes, stirring occasionally, until the mixture is dry and has a fluffy texture. Season with salt and pepper if needed. To serve, divide the cauliflower rice between serving plates and spoon the sauce on top. Scatter with chopped basil to garnish. To serve, divide the cauliflower rice between serving plates and spoon the sauce on top. Scatter with chopped basil to garnish."
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af31e2b0f26c63423f84fe007356863393f222073e2a5ba3a0f7503686a58248
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Jollof rice with chicken recipe
An average of 3.0 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jollof_rice_with_chicken_74636_16x9.jpg This version of jollof rice adds chicken for a filling dinner that cooks all in one pan. Perfect for the family. Each serving provides 549 kcal, 44g protein, 74.5g carbohydrates (of which 14g sugars), 7.5g fat (of which 1.5g saturates), 4g fibre and 1.2g salt. 300g/10½oz basmati rice1 tbsp vegetable oil8 boneless, skinless chicken thighs, cut in half1 onion, roughly chopped3 garlic cloves, grated5cm/2 in piece fresh root ginger, peeled and finely grated1 red chilli, deseeded and finely chopped1 tsp smoked paprika2 tbsp tomato purèe700ml/1¼ pint tomato passata300ml/10fl oz chicken stock, from a cube2 red peppers, deseeded and roughly chopped2 tbsp roughly chopped fresh corianderfreshly ground black pepper 300g/10½oz basmati rice 1 tbsp vegetable oil 8 boneless, skinless chicken thighs, cut in half 1 onion, roughly chopped 3 garlic cloves, grated 5cm/2 in piece fresh root ginger, peeled and finely grated 1 red chilli, deseeded and finely chopped 1 tsp smoked paprika 2 tbsp tomato purèe 700ml/1¼ pint tomato passata 300ml/10fl oz chicken stock, from a cube 2 red peppers, deseeded and roughly chopped 2 tbsp roughly chopped fresh coriander freshly ground black pepper Method Tip the basmati rice into a large bowl and cover with cold water. Set aside.Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1–2 minutes, or until just golden brown. Push the chicken to one side, add the onion and cook for 3–4 minutes, or until just softened but not coloured.Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well.Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed.Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve. Tip the basmati rice into a large bowl and cover with cold water. Set aside. Tip the basmati rice into a large bowl and cover with cold water. Set aside. Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1–2 minutes, or until just golden brown. Push the chicken to one side, add the onion and cook for 3–4 minutes, or until just softened but not coloured. Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1–2 minutes, or until just golden brown. Push the chicken to one side, add the onion and cook for 3–4 minutes, or until just softened but not coloured. Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well. Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well. Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed. Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed. Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve. Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve.
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"title": "Jollof rice with chicken recipe",
"content": "An average of 3.0 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jollof_rice_with_chicken_74636_16x9.jpg This version of jollof rice adds chicken for a filling dinner that cooks all in one pan. Perfect for the family. Each serving provides 549 kcal, 44g protein, 74.5g carbohydrates (of which 14g sugars), 7.5g fat (of which 1.5g saturates), 4g fibre and 1.2g salt. 300g/10½oz basmati rice1 tbsp vegetable oil8 boneless, skinless chicken thighs, cut in half1 onion, roughly chopped3 garlic cloves, grated5cm/2 in piece fresh root ginger, peeled and finely grated1 red chilli, deseeded and finely chopped1 tsp smoked paprika2 tbsp tomato purèe700ml/1¼ pint tomato passata300ml/10fl oz chicken stock, from a cube2 red peppers, deseeded and roughly chopped2 tbsp roughly chopped fresh corianderfreshly ground black pepper 300g/10½oz basmati rice 1 tbsp vegetable oil 8 boneless, skinless chicken thighs, cut in half 1 onion, roughly chopped 3 garlic cloves, grated 5cm/2 in piece fresh root ginger, peeled and finely grated 1 red chilli, deseeded and finely chopped 1 tsp smoked paprika 2 tbsp tomato purèe 700ml/1¼ pint tomato passata 300ml/10fl oz chicken stock, from a cube 2 red peppers, deseeded and roughly chopped 2 tbsp roughly chopped fresh coriander freshly ground black pepper Method Tip the basmati rice into a large bowl and cover with cold water. Set aside.Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1–2 minutes, or until just golden brown. Push the chicken to one side, add the onion and cook for 3–4 minutes, or until just softened but not coloured.Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well.Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed.Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve. Tip the basmati rice into a large bowl and cover with cold water. Set aside. Tip the basmati rice into a large bowl and cover with cold water. Set aside. Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1–2 minutes, or until just golden brown. Push the chicken to one side, add the onion and cook for 3–4 minutes, or until just softened but not coloured. Heat the oil in a large lidded sautè pan, add the chicken thighs and fry on each side for 1–2 minutes, or until just golden brown. Push the chicken to one side, add the onion and cook for 3–4 minutes, or until just softened but not coloured. Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well. Stir the chicken back into the onions, then add the garlic, ginger, chilli and smoked paprika and cook for 1 minute. Add the tomato purèe and mix well. Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed. Drain the rice and stir it into the chicken mixture. Add the tomato passata and half the stock. Stir well and bring to a simmer. Cover with a lid and cook gently over a medium-low heat for 15 minutes, or until the liquid has nearly been absorbed. Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve. Stir the rice well, then add the remaining stock and stir once more. Scatter the peppers over the top of the rice, return the lid to the pan and cook for another 5 minutes, or until all the liquid has been absorbed and the rice and peppers are tender. (If the rice is not quite done, cook for a further 5 minutes.) Season with pepper, stir through in the coriander and serve."
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c625a260e13c15c4323276a1032ba9361b65cd018779dcaceafaf155c6330514
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Suya beef fillet burger recipe
To make the suya spice, put all the ingredients in a jam jar, seal and shake.For the ‘suyannaise’, put the egg yolk into a medium bowl and whisk with the suya spice and lemon juice until pale. Add a little oil, whisk again. Whisk continuously adding the remaining oil gradually in a thin stream until the mayonnaise is very thick. Once all the oil is combined, add the boiling water and whisk until the mayonnaise has a soft, dropping consistency. (You can also make the mayonnaise in a small food processor.) Transfer to a small bowl, cover the surface with cling film and store in the fridge.For the watermelon salad, mix the melon, cucumber, feta and parsley in a bowl and top with toasted nigella seeds. Set aside.For the sweet potato cubes, cut the sweet potato into 2cm/¾in cubes. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potato and cook for 5½ minutes, then drain in a sieve and leave to stand to cool and dry. For the caramelised onions, save a few of the larger onion rings to serve raw inside the burger. Heat a tablespoon of the oil in a small non-stick saucepan over a low heat and gently fry the remaining onion for 6–8 minutes or until very soft and lightly browned, stirring regularly. Add the sugar and cook for a few seconds more, stirring. Set aside.Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the burger, place the steaks on a board and cover with a sheet of cling film. Bash with a rolling pin or the base of a heavy saucepan until around 15mm/⅝in thick, then season with the pepper. Heat the remaining tablespoon of oil in a medium non-stick frying pan and fry the steaks for 1½ minutes on each side, over a high heat or until cooked to your liking. Set aside to rest for 5 minutes. Add the sweet potato cubes to the fryer and cook for about 4 minutes or until golden-brown. Drain on kitchen paper.Meanwhile, lightly toast the bread buns. Divide the bun bases between two plates. Top each one with a tablespoon of suyannaise, lettuce, slices of tomato and the reserved sliced red onion. Sprinkle the rested steaks in suya spice and crumble the cheese on top. Melt with a blowtorch or place on a baking tray under a preheated hot grill until melted. Place in the bun and top with caramelised onions.Serve the burgers with the watermelon salad and hot sweet potato cubes on the side. To make the suya spice, put all the ingredients in a jam jar, seal and shake. To make the suya spice, put all the ingredients in a jam jar, seal and shake. For the ‘suyannaise’, put the egg yolk into a medium bowl and whisk with the suya spice and lemon juice until pale. Add a little oil, whisk again. Whisk continuously adding the remaining oil gradually in a thin stream until the mayonnaise is very thick. For the ‘suyannaise’, put the egg yolk into a medium bowl and whisk with the suya spice and lemon juice until pale. Add a little oil, whisk again. Whisk continuously adding the remaining oil gradually in a thin stream until the mayonnaise is very thick. Once all the oil is combined, add the boiling water and whisk until the mayonnaise has a soft, dropping consistency. (You can also make the mayonnaise in a small food processor.) Transfer to a small bowl, cover the surface with cling film and store in the fridge. Once all the oil is combined, add the boiling water and whisk until the mayonnaise has a soft, dropping consistency. (You can also make the mayonnaise in a small food processor.) Transfer to a small bowl, cover the surface with cling film and store in the fridge. For the watermelon salad, mix the melon, cucumber, feta and parsley in a bowl and top with toasted nigella seeds. Set aside. For the watermelon salad, mix the melon, cucumber, feta and parsley in a bowl and top with toasted nigella seeds. Set aside. For the sweet potato cubes, cut the sweet potato into 2cm/¾in cubes. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potato and cook for 5½ minutes, then drain in a sieve and leave to stand to cool and dry. For the sweet potato cubes, cut the sweet potato into 2cm/¾in cubes. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potato and cook for 5½ minutes, then drain in a sieve and leave to stand to cool and dry. For the caramelised onions, save a few of the larger onion rings to serve raw inside the burger. Heat a tablespoon of the oil in a small non-stick saucepan over a low heat and gently fry the remaining onion for 6–8 minutes or until very soft and lightly browned, stirring regularly. Add the sugar and cook for a few seconds more, stirring. Set aside. For the caramelised onions, save a few of the larger onion rings to serve raw inside the burger. Heat a tablespoon of the oil in a small non-stick saucepan over a low heat and gently fry the remaining onion for 6–8 minutes or until very soft and lightly browned, stirring regularly. Add the sugar and cook for a few seconds more, stirring. Set aside. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the burger, place the steaks on a board and cover with a sheet of cling film. Bash with a rolling pin or the base of a heavy saucepan until around 15mm/⅝in thick, then season with the pepper. For the burger, place the steaks on a board and cover with a sheet of cling film. Bash with a rolling pin or the base of a heavy saucepan until around 15mm/⅝in thick, then season with the pepper. Heat the remaining tablespoon of oil in a medium non-stick frying pan and fry the steaks for 1½ minutes on each side, over a high heat or until cooked to your liking. Set aside to rest for 5 minutes. Heat the remaining tablespoon of oil in a medium non-stick frying pan and fry the steaks for 1½ minutes on each side, over a high heat or until cooked to your liking. Set aside to rest for 5 minutes. Add the sweet potato cubes to the fryer and cook for about 4 minutes or until golden-brown. Drain on kitchen paper. Add the sweet potato cubes to the fryer and cook for about 4 minutes or until golden-brown. Drain on kitchen paper. Meanwhile, lightly toast the bread buns. Divide the bun bases between two plates. Top each one with a tablespoon of suyannaise, lettuce, slices of tomato and the reserved sliced red onion. Meanwhile, lightly toast the bread buns. Divide the bun bases between two plates. Top each one with a tablespoon of suyannaise, lettuce, slices of tomato and the reserved sliced red onion. Sprinkle the rested steaks in suya spice and crumble the cheese on top. Melt with a blowtorch or place on a baking tray under a preheated hot grill until melted. Place in the bun and top with caramelised onions. Sprinkle the rested steaks in suya spice and crumble the cheese on top. Melt with a blowtorch or place on a baking tray under a preheated hot grill until melted. Place in the bun and top with caramelised onions. Serve the burgers with the watermelon salad and hot sweet potato cubes on the side. Serve the burgers with the watermelon salad and hot sweet potato cubes on the side.
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"url": "https://www.bbc.co.uk/food/recipes/suya_fillet_burger_with_59824",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Suya beef fillet burger recipe",
"content": "To make the suya spice, put all the ingredients in a jam jar, seal and shake.For the ‘suyannaise’, put the egg yolk into a medium bowl and whisk with the suya spice and lemon juice until pale. Add a little oil, whisk again. Whisk continuously adding the remaining oil gradually in a thin stream until the mayonnaise is very thick. Once all the oil is combined, add the boiling water and whisk until the mayonnaise has a soft, dropping consistency. (You can also make the mayonnaise in a small food processor.) Transfer to a small bowl, cover the surface with cling film and store in the fridge.For the watermelon salad, mix the melon, cucumber, feta and parsley in a bowl and top with toasted nigella seeds. Set aside.For the sweet potato cubes, cut the sweet potato into 2cm/¾in cubes. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potato and cook for 5½ minutes, then drain in a sieve and leave to stand to cool and dry. For the caramelised onions, save a few of the larger onion rings to serve raw inside the burger. Heat a tablespoon of the oil in a small non-stick saucepan over a low heat and gently fry the remaining onion for 6–8 minutes or until very soft and lightly browned, stirring regularly. Add the sugar and cook for a few seconds more, stirring. Set aside.Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the burger, place the steaks on a board and cover with a sheet of cling film. Bash with a rolling pin or the base of a heavy saucepan until around 15mm/⅝in thick, then season with the pepper. Heat the remaining tablespoon of oil in a medium non-stick frying pan and fry the steaks for 1½ minutes on each side, over a high heat or until cooked to your liking. Set aside to rest for 5 minutes. Add the sweet potato cubes to the fryer and cook for about 4 minutes or until golden-brown. Drain on kitchen paper.Meanwhile, lightly toast the bread buns. Divide the bun bases between two plates. Top each one with a tablespoon of suyannaise, lettuce, slices of tomato and the reserved sliced red onion. Sprinkle the rested steaks in suya spice and crumble the cheese on top. Melt with a blowtorch or place on a baking tray under a preheated hot grill until melted. Place in the bun and top with caramelised onions.Serve the burgers with the watermelon salad and hot sweet potato cubes on the side. To make the suya spice, put all the ingredients in a jam jar, seal and shake. To make the suya spice, put all the ingredients in a jam jar, seal and shake. For the ‘suyannaise’, put the egg yolk into a medium bowl and whisk with the suya spice and lemon juice until pale. Add a little oil, whisk again. Whisk continuously adding the remaining oil gradually in a thin stream until the mayonnaise is very thick. For the ‘suyannaise’, put the egg yolk into a medium bowl and whisk with the suya spice and lemon juice until pale. Add a little oil, whisk again. Whisk continuously adding the remaining oil gradually in a thin stream until the mayonnaise is very thick. Once all the oil is combined, add the boiling water and whisk until the mayonnaise has a soft, dropping consistency. (You can also make the mayonnaise in a small food processor.) Transfer to a small bowl, cover the surface with cling film and store in the fridge. Once all the oil is combined, add the boiling water and whisk until the mayonnaise has a soft, dropping consistency. (You can also make the mayonnaise in a small food processor.) Transfer to a small bowl, cover the surface with cling film and store in the fridge. For the watermelon salad, mix the melon, cucumber, feta and parsley in a bowl and top with toasted nigella seeds. Set aside. For the watermelon salad, mix the melon, cucumber, feta and parsley in a bowl and top with toasted nigella seeds. Set aside. For the sweet potato cubes, cut the sweet potato into 2cm/¾in cubes. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potato and cook for 5½ minutes, then drain in a sieve and leave to stand to cool and dry. For the sweet potato cubes, cut the sweet potato into 2cm/¾in cubes. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potato and cook for 5½ minutes, then drain in a sieve and leave to stand to cool and dry. For the caramelised onions, save a few of the larger onion rings to serve raw inside the burger. Heat a tablespoon of the oil in a small non-stick saucepan over a low heat and gently fry the remaining onion for 6–8 minutes or until very soft and lightly browned, stirring regularly. Add the sugar and cook for a few seconds more, stirring. Set aside. For the caramelised onions, save a few of the larger onion rings to serve raw inside the burger. Heat a tablespoon of the oil in a small non-stick saucepan over a low heat and gently fry the remaining onion for 6–8 minutes or until very soft and lightly browned, stirring regularly. Add the sugar and cook for a few seconds more, stirring. Set aside. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the burger, place the steaks on a board and cover with a sheet of cling film. Bash with a rolling pin or the base of a heavy saucepan until around 15mm/⅝in thick, then season with the pepper. For the burger, place the steaks on a board and cover with a sheet of cling film. Bash with a rolling pin or the base of a heavy saucepan until around 15mm/⅝in thick, then season with the pepper. Heat the remaining tablespoon of oil in a medium non-stick frying pan and fry the steaks for 1½ minutes on each side, over a high heat or until cooked to your liking. Set aside to rest for 5 minutes. Heat the remaining tablespoon of oil in a medium non-stick frying pan and fry the steaks for 1½ minutes on each side, over a high heat or until cooked to your liking. Set aside to rest for 5 minutes. Add the sweet potato cubes to the fryer and cook for about 4 minutes or until golden-brown. Drain on kitchen paper. Add the sweet potato cubes to the fryer and cook for about 4 minutes or until golden-brown. Drain on kitchen paper. Meanwhile, lightly toast the bread buns. Divide the bun bases between two plates. Top each one with a tablespoon of suyannaise, lettuce, slices of tomato and the reserved sliced red onion. Meanwhile, lightly toast the bread buns. Divide the bun bases between two plates. Top each one with a tablespoon of suyannaise, lettuce, slices of tomato and the reserved sliced red onion. Sprinkle the rested steaks in suya spice and crumble the cheese on top. Melt with a blowtorch or place on a baking tray under a preheated hot grill until melted. Place in the bun and top with caramelised onions. Sprinkle the rested steaks in suya spice and crumble the cheese on top. Melt with a blowtorch or place on a baking tray under a preheated hot grill until melted. Place in the bun and top with caramelised onions. Serve the burgers with the watermelon salad and hot sweet potato cubes on the side. Serve the burgers with the watermelon salad and hot sweet potato cubes on the side."
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Jollof Quorn pilau with salted cucumber recipe
An average of 3.6 out of 5 stars from 9 ratings This is a quick and easy one-pot recipe for jollof rice, a much-loved African street food, made using an easy homemade spice mixture that you can save to use in other recipes too. 30g/1oz ground ginger 30g/1oz garlic granules45g/1½oz chilli flakes 20g/¾oz dried thyme 20g/¾oz ground cinnamon 15g/½oz ground nutmeg20g/¾oz ground coriander 1 tbsp salt 1 tbsp ground black pepper 30g/1oz ground ginger 30g/1oz garlic granules 45g/1½oz chilli flakes 20g/¾oz dried thyme 20g/¾oz ground cinnamon 15g/½oz ground nutmeg 20g/¾oz ground coriander 1 tbsp salt 1 tbsp ground black pepper 500g/1lb 2oz basmati rice 5 tbsp olive oil 1 onion, diced 2 tsp salt 300g/10½oz Quorn pieces 4 tbsp jollof spice mix (see above) 500g/1lb 2oz basmati rice 5 tbsp olive oil 1 onion, diced 2 tsp salt 300g/10½oz Quorn pieces 4 tbsp jollof spice mix (see above) 1 large cucumber, cut in half lengthways and thinly sliced on an angle 1 red onion, thinly sliced 20g/¾oz rock salt 1 large cucumber, cut in half lengthways and thinly sliced on an angle 1 red onion, thinly sliced 20g/¾oz rock salt Method Start by making the jollof spice mix. Put all the spices into a large jar. We only need a little for this recipe – the rest can be covered and put away from another occasion. For the pilau, soak the rice in a large bowl of cold water. For the salted cucumber, put the cucumber, onion and salt into a bowl. Give it a stir and set aside. To make the pilau, you need a large saucepan with a lid – the dish will be made in one pot. Put the pan on a high heat and add the oil. As soon as the oil is hot, add the onion and salt, and cook until the onion is soft. Now add the Quorn and fry it with the onions for a few minutes. Add 4 tablespoons of the jollof spice mix and stir well. If the spices start to stick to the base of the pan, add a small splash of water. Cook the spices for at least 10 minutes on a low heat. Drain the rice in a sieve, making sure you remove all the water. Add the rice to the pan of onions and Quorn, and stir it in so it gets coated with all the delicious spices. Boil a full kettle of water and have it at the ready. Pour boiling water on to the rice and keep going until the water is a couple of centimetres above the rice. I like to be accurate and even have a rice ruler to make sure. Boil on a high heat, making sure to stir all the time. As soon as all the water has been absorbed, pop a lid on the pan and leave the rice to steam for 15 minutes on the lowest hob setting. When the rice is ready, fluff it up, using a fork. Drain the cucumber in a colander and rinse with a little water to get rid of any excess salt. The cucumber and onion should be soft. Serve alongside the rice. Start by making the jollof spice mix. Put all the spices into a large jar. We only need a little for this recipe – the rest can be covered and put away from another occasion. Start by making the jollof spice mix. Put all the spices into a large jar. We only need a little for this recipe – the rest can be covered and put away from another occasion. For the pilau, soak the rice in a large bowl of cold water. For the pilau, soak the rice in a large bowl of cold water. For the salted cucumber, put the cucumber, onion and salt into a bowl. Give it a stir and set aside. For the salted cucumber, put the cucumber, onion and salt into a bowl. Give it a stir and set aside. To make the pilau, you need a large saucepan with a lid – the dish will be made in one pot. Put the pan on a high heat and add the oil. As soon as the oil is hot, add the onion and salt, and cook until the onion is soft. To make the pilau, you need a large saucepan with a lid – the dish will be made in one pot. Put the pan on a high heat and add the oil. As soon as the oil is hot, add the onion and salt, and cook until the onion is soft. Now add the Quorn and fry it with the onions for a few minutes. Add 4 tablespoons of the jollof spice mix and stir well. If the spices start to stick to the base of the pan, add a small splash of water. Cook the spices for at least 10 minutes on a low heat. Now add the Quorn and fry it with the onions for a few minutes. Add 4 tablespoons of the jollof spice mix and stir well. If the spices start to stick to the base of the pan, add a small splash of water. Cook the spices for at least 10 minutes on a low heat. Drain the rice in a sieve, making sure you remove all the water. Add the rice to the pan of onions and Quorn, and stir it in so it gets coated with all the delicious spices. Drain the rice in a sieve, making sure you remove all the water. Add the rice to the pan of onions and Quorn, and stir it in so it gets coated with all the delicious spices. Boil a full kettle of water and have it at the ready. Pour boiling water on to the rice and keep going until the water is a couple of centimetres above the rice. I like to be accurate and even have a rice ruler to make sure. Boil a full kettle of water and have it at the ready. Pour boiling water on to the rice and keep going until the water is a couple of centimetres above the rice. I like to be accurate and even have a rice ruler to make sure. Boil on a high heat, making sure to stir all the time. As soon as all the water has been absorbed, pop a lid on the pan and leave the rice to steam for 15 minutes on the lowest hob setting. When the rice is ready, fluff it up, using a fork. Boil on a high heat, making sure to stir all the time. As soon as all the water has been absorbed, pop a lid on the pan and leave the rice to steam for 15 minutes on the lowest hob setting. When the rice is ready, fluff it up, using a fork. Drain the cucumber in a colander and rinse with a little water to get rid of any excess salt. The cucumber and onion should be soft. Serve alongside the rice. Drain the cucumber in a colander and rinse with a little water to get rid of any excess salt. The cucumber and onion should be soft. Serve alongside the rice.
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"title": "Jollof Quorn pilau with salted cucumber recipe",
"content": "An average of 3.6 out of 5 stars from 9 ratings This is a quick and easy one-pot recipe for jollof rice, a much-loved African street food, made using an easy homemade spice mixture that you can save to use in other recipes too. 30g/1oz ground ginger 30g/1oz garlic granules45g/1½oz chilli flakes 20g/¾oz dried thyme 20g/¾oz ground cinnamon 15g/½oz ground nutmeg20g/¾oz ground coriander 1 tbsp salt 1 tbsp ground black pepper 30g/1oz ground ginger 30g/1oz garlic granules 45g/1½oz chilli flakes 20g/¾oz dried thyme 20g/¾oz ground cinnamon 15g/½oz ground nutmeg 20g/¾oz ground coriander 1 tbsp salt 1 tbsp ground black pepper 500g/1lb 2oz basmati rice 5 tbsp olive oil 1 onion, diced 2 tsp salt 300g/10½oz Quorn pieces 4 tbsp jollof spice mix (see above) 500g/1lb 2oz basmati rice 5 tbsp olive oil 1 onion, diced 2 tsp salt 300g/10½oz Quorn pieces 4 tbsp jollof spice mix (see above) 1 large cucumber, cut in half lengthways and thinly sliced on an angle 1 red onion, thinly sliced 20g/¾oz rock salt 1 large cucumber, cut in half lengthways and thinly sliced on an angle 1 red onion, thinly sliced 20g/¾oz rock salt Method Start by making the jollof spice mix. Put all the spices into a large jar. We only need a little for this recipe – the rest can be covered and put away from another occasion. For the pilau, soak the rice in a large bowl of cold water. For the salted cucumber, put the cucumber, onion and salt into a bowl. Give it a stir and set aside. To make the pilau, you need a large saucepan with a lid – the dish will be made in one pot. Put the pan on a high heat and add the oil. As soon as the oil is hot, add the onion and salt, and cook until the onion is soft. Now add the Quorn and fry it with the onions for a few minutes. Add 4 tablespoons of the jollof spice mix and stir well. If the spices start to stick to the base of the pan, add a small splash of water. Cook the spices for at least 10 minutes on a low heat. Drain the rice in a sieve, making sure you remove all the water. Add the rice to the pan of onions and Quorn, and stir it in so it gets coated with all the delicious spices. Boil a full kettle of water and have it at the ready. Pour boiling water on to the rice and keep going until the water is a couple of centimetres above the rice. I like to be accurate and even have a rice ruler to make sure. Boil on a high heat, making sure to stir all the time. As soon as all the water has been absorbed, pop a lid on the pan and leave the rice to steam for 15 minutes on the lowest hob setting. When the rice is ready, fluff it up, using a fork. Drain the cucumber in a colander and rinse with a little water to get rid of any excess salt. The cucumber and onion should be soft. Serve alongside the rice. Start by making the jollof spice mix. Put all the spices into a large jar. We only need a little for this recipe – the rest can be covered and put away from another occasion. Start by making the jollof spice mix. Put all the spices into a large jar. We only need a little for this recipe – the rest can be covered and put away from another occasion. For the pilau, soak the rice in a large bowl of cold water. For the pilau, soak the rice in a large bowl of cold water. For the salted cucumber, put the cucumber, onion and salt into a bowl. Give it a stir and set aside. For the salted cucumber, put the cucumber, onion and salt into a bowl. Give it a stir and set aside. To make the pilau, you need a large saucepan with a lid – the dish will be made in one pot. Put the pan on a high heat and add the oil. As soon as the oil is hot, add the onion and salt, and cook until the onion is soft. To make the pilau, you need a large saucepan with a lid – the dish will be made in one pot. Put the pan on a high heat and add the oil. As soon as the oil is hot, add the onion and salt, and cook until the onion is soft. Now add the Quorn and fry it with the onions for a few minutes. Add 4 tablespoons of the jollof spice mix and stir well. If the spices start to stick to the base of the pan, add a small splash of water. Cook the spices for at least 10 minutes on a low heat. Now add the Quorn and fry it with the onions for a few minutes. Add 4 tablespoons of the jollof spice mix and stir well. If the spices start to stick to the base of the pan, add a small splash of water. Cook the spices for at least 10 minutes on a low heat. Drain the rice in a sieve, making sure you remove all the water. Add the rice to the pan of onions and Quorn, and stir it in so it gets coated with all the delicious spices. Drain the rice in a sieve, making sure you remove all the water. Add the rice to the pan of onions and Quorn, and stir it in so it gets coated with all the delicious spices. Boil a full kettle of water and have it at the ready. Pour boiling water on to the rice and keep going until the water is a couple of centimetres above the rice. I like to be accurate and even have a rice ruler to make sure. Boil a full kettle of water and have it at the ready. Pour boiling water on to the rice and keep going until the water is a couple of centimetres above the rice. I like to be accurate and even have a rice ruler to make sure. Boil on a high heat, making sure to stir all the time. As soon as all the water has been absorbed, pop a lid on the pan and leave the rice to steam for 15 minutes on the lowest hob setting. When the rice is ready, fluff it up, using a fork. Boil on a high heat, making sure to stir all the time. As soon as all the water has been absorbed, pop a lid on the pan and leave the rice to steam for 15 minutes on the lowest hob setting. When the rice is ready, fluff it up, using a fork. Drain the cucumber in a colander and rinse with a little water to get rid of any excess salt. The cucumber and onion should be soft. Serve alongside the rice. Drain the cucumber in a colander and rinse with a little water to get rid of any excess salt. The cucumber and onion should be soft. Serve alongside the rice."
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Red-red stew with spiced plantain recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red-red_stew_with_spiced_28798_16x9.jpg Traditionally a red-red stew is made with palm oil and tomatoes. We’ve updated this version of the common Ghanaian dish to use vegetable oil. 2 tbsp ground ginger1 tbsp ground cinnamon1 tbsp ground nutmeg1 tbsp cayenne pepper½ tbsp ground cloves 2 tbsp ground ginger 1 tbsp ground cinnamon 1 tbsp ground nutmeg 1 tbsp cayenne pepper ½ tbsp ground cloves 200g/7oz dried black-eyed beans or 1 x 400g tin black-eyed beans, drained and rinsed75ml/2½fl oz vegetable oil2 red onions, finely chopped2.5cm/1in piece fresh root ginger, finely grated½ tbsp dried chilli flakes½ red scotch bonnet chilli, deseeded and diced½ tsp curry powder½ tbsp chilli powder1 x 400g tin chopped tomatoes4 plum tomatoes, roughly chopped1 tbsp tomato purée 1 tsp sea salt½tsp ground black peppergarri, for garnish 200g/7oz dried black-eyed beans or 1 x 400g tin black-eyed beans, drained and rinsed 75ml/2½fl oz vegetable oil 2 red onions, finely chopped 2.5cm/1in piece fresh root ginger, finely grated ½ tbsp dried chilli flakes ½ red scotch bonnet chilli, deseeded and diced ½ tsp curry powder ½ tbsp chilli powder 1 x 400g tin chopped tomatoes 4 plum tomatoes, roughly chopped 1 tbsp tomato purée 1 tsp sea salt ½tsp ground black pepper garri, for garnish 1 heaped tbsp kelewele dry spice mix, from above1 small red onion, grated5cm/2in fresh root ginger, gratedpinch sea saltvegetable oil, for deep-frying 4-6 ripe plantains, peeled and cut into chipshandful roasted peanuts, crushed 1 heaped tbsp kelewele dry spice mix, from above 1 small red onion, grated 5cm/2in fresh root ginger, grated pinch sea salt vegetable oil, for deep-frying 4-6 ripe plantains, peeled and cut into chips handful roasted peanuts, crushed handful micro coriander cress1 red chilli, thinly slicedhandful nasturtium flowers and leaves handful micro coriander cress 1 red chilli, thinly sliced handful nasturtium flowers and leaves Method Mix the ingredients for the kelewele dry spice mix together in a lidded jar and set aside.If using dried beans, rinse and place in a large saucepan, cover with water and bring to the boil, then simmer for at least 1 hour until the beans are tender.Heat the oil in a large saucepan over a low-medium heat. Add the onion, ginger, chilli flakes and scotch bonnet and fry gently until the onion is translucent. Add the curry and chilli powders and stir well. Add the tomatoes, tomato purée, salt and pepper and cook for 45–60 minutes. Add the beans, reduce the heat and cook for 30 minutes, stirring occasionally, until the beans are tender and the tomatoes have lost their sharp taste. For the spiced plantain, mix the dry spice mix with the onion, ginger, salt and 2 tablespoon of oil in a bowl.Coat the plantain in the spice mix and leave to marinate for at least 20 minutes. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the plantain chips in batches until they float to the surface and are an even golden colour. Remove with a slotted spoon and drain on kitchen paper. To serve, spoon the stew into large bowls and sprinkle the garri over the top. Serve the plantain on the side, sprinkled with the crushed peanuts. Mix the ingredients for the kelewele dry spice mix together in a lidded jar and set aside. Mix the ingredients for the kelewele dry spice mix together in a lidded jar and set aside. If using dried beans, rinse and place in a large saucepan, cover with water and bring to the boil, then simmer for at least 1 hour until the beans are tender. If using dried beans, rinse and place in a large saucepan, cover with water and bring to the boil, then simmer for at least 1 hour until the beans are tender. Heat the oil in a large saucepan over a low-medium heat. Add the onion, ginger, chilli flakes and scotch bonnet and fry gently until the onion is translucent. Heat the oil in a large saucepan over a low-medium heat. Add the onion, ginger, chilli flakes and scotch bonnet and fry gently until the onion is translucent. Add the curry and chilli powders and stir well. Add the tomatoes, tomato purée, salt and pepper and cook for 45–60 minutes. Add the curry and chilli powders and stir well. Add the tomatoes, tomato purée, salt and pepper and cook for 45–60 minutes. Add the beans, reduce the heat and cook for 30 minutes, stirring occasionally, until the beans are tender and the tomatoes have lost their sharp taste. Add the beans, reduce the heat and cook for 30 minutes, stirring occasionally, until the beans are tender and the tomatoes have lost their sharp taste. For the spiced plantain, mix the dry spice mix with the onion, ginger, salt and 2 tablespoon of oil in a bowl. For the spiced plantain, mix the dry spice mix with the onion, ginger, salt and 2 tablespoon of oil in a bowl. Coat the plantain in the spice mix and leave to marinate for at least 20 minutes. Coat the plantain in the spice mix and leave to marinate for at least 20 minutes. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the plantain chips in batches until they float to the surface and are an even golden colour. Remove with a slotted spoon and drain on kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the plantain chips in batches until they float to the surface and are an even golden colour. Remove with a slotted spoon and drain on kitchen paper. To serve, spoon the stew into large bowls and sprinkle the garri over the top. Serve the plantain on the side, sprinkled with the crushed peanuts. To serve, spoon the stew into large bowls and sprinkle the garri over the top. Serve the plantain on the side, sprinkled with the crushed peanuts.
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"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red-red_stew_with_spiced_28798_16x9.jpg Traditionally a red-red stew is made with palm oil and tomatoes. We’ve updated this version of the common Ghanaian dish to use vegetable oil. 2 tbsp ground ginger1 tbsp ground cinnamon1 tbsp ground nutmeg1 tbsp cayenne pepper½ tbsp ground cloves 2 tbsp ground ginger 1 tbsp ground cinnamon 1 tbsp ground nutmeg 1 tbsp cayenne pepper ½ tbsp ground cloves 200g/7oz dried black-eyed beans or 1 x 400g tin black-eyed beans, drained and rinsed75ml/2½fl oz vegetable oil2 red onions, finely chopped2.5cm/1in piece fresh root ginger, finely grated½ tbsp dried chilli flakes½ red scotch bonnet chilli, deseeded and diced½ tsp curry powder½ tbsp chilli powder1 x 400g tin chopped tomatoes4 plum tomatoes, roughly chopped1 tbsp tomato purée 1 tsp sea salt½tsp ground black peppergarri, for garnish 200g/7oz dried black-eyed beans or 1 x 400g tin black-eyed beans, drained and rinsed 75ml/2½fl oz vegetable oil 2 red onions, finely chopped 2.5cm/1in piece fresh root ginger, finely grated ½ tbsp dried chilli flakes ½ red scotch bonnet chilli, deseeded and diced ½ tsp curry powder ½ tbsp chilli powder 1 x 400g tin chopped tomatoes 4 plum tomatoes, roughly chopped 1 tbsp tomato purée 1 tsp sea salt ½tsp ground black pepper garri, for garnish 1 heaped tbsp kelewele dry spice mix, from above1 small red onion, grated5cm/2in fresh root ginger, gratedpinch sea saltvegetable oil, for deep-frying 4-6 ripe plantains, peeled and cut into chipshandful roasted peanuts, crushed 1 heaped tbsp kelewele dry spice mix, from above 1 small red onion, grated 5cm/2in fresh root ginger, grated pinch sea salt vegetable oil, for deep-frying 4-6 ripe plantains, peeled and cut into chips handful roasted peanuts, crushed handful micro coriander cress1 red chilli, thinly slicedhandful nasturtium flowers and leaves handful micro coriander cress 1 red chilli, thinly sliced handful nasturtium flowers and leaves Method Mix the ingredients for the kelewele dry spice mix together in a lidded jar and set aside.If using dried beans, rinse and place in a large saucepan, cover with water and bring to the boil, then simmer for at least 1 hour until the beans are tender.Heat the oil in a large saucepan over a low-medium heat. Add the onion, ginger, chilli flakes and scotch bonnet and fry gently until the onion is translucent. Add the curry and chilli powders and stir well. Add the tomatoes, tomato purée, salt and pepper and cook for 45–60 minutes. Add the beans, reduce the heat and cook for 30 minutes, stirring occasionally, until the beans are tender and the tomatoes have lost their sharp taste. For the spiced plantain, mix the dry spice mix with the onion, ginger, salt and 2 tablespoon of oil in a bowl.Coat the plantain in the spice mix and leave to marinate for at least 20 minutes. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the plantain chips in batches until they float to the surface and are an even golden colour. Remove with a slotted spoon and drain on kitchen paper. To serve, spoon the stew into large bowls and sprinkle the garri over the top. Serve the plantain on the side, sprinkled with the crushed peanuts. Mix the ingredients for the kelewele dry spice mix together in a lidded jar and set aside. Mix the ingredients for the kelewele dry spice mix together in a lidded jar and set aside. If using dried beans, rinse and place in a large saucepan, cover with water and bring to the boil, then simmer for at least 1 hour until the beans are tender. If using dried beans, rinse and place in a large saucepan, cover with water and bring to the boil, then simmer for at least 1 hour until the beans are tender. Heat the oil in a large saucepan over a low-medium heat. Add the onion, ginger, chilli flakes and scotch bonnet and fry gently until the onion is translucent. Heat the oil in a large saucepan over a low-medium heat. Add the onion, ginger, chilli flakes and scotch bonnet and fry gently until the onion is translucent. Add the curry and chilli powders and stir well. Add the tomatoes, tomato purée, salt and pepper and cook for 45–60 minutes. Add the curry and chilli powders and stir well. Add the tomatoes, tomato purée, salt and pepper and cook for 45–60 minutes. Add the beans, reduce the heat and cook for 30 minutes, stirring occasionally, until the beans are tender and the tomatoes have lost their sharp taste. Add the beans, reduce the heat and cook for 30 minutes, stirring occasionally, until the beans are tender and the tomatoes have lost their sharp taste. For the spiced plantain, mix the dry spice mix with the onion, ginger, salt and 2 tablespoon of oil in a bowl. For the spiced plantain, mix the dry spice mix with the onion, ginger, salt and 2 tablespoon of oil in a bowl. Coat the plantain in the spice mix and leave to marinate for at least 20 minutes. Coat the plantain in the spice mix and leave to marinate for at least 20 minutes. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the plantain chips in batches until they float to the surface and are an even golden colour. Remove with a slotted spoon and drain on kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the plantain chips in batches until they float to the surface and are an even golden colour. Remove with a slotted spoon and drain on kitchen paper. To serve, spoon the stew into large bowls and sprinkle the garri over the top. Serve the plantain on the side, sprinkled with the crushed peanuts. To serve, spoon the stew into large bowls and sprinkle the garri over the top. Serve the plantain on the side, sprinkled with the crushed peanuts."
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Peri-peri chicken recipe
An average of 4.5 out of 5 stars from 72 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peri-peri_chicken_79598_16x9.jpg A tasty chicken and spicy rice dish to rival your peri-peri chicken shop! The slaw can work as side for other dishes too. Each serving provides 614 kcal, 41g protein, 50g carbohydrate, 26g fat,7g fibre. 8 skinless and boneless chicken thigh fillets75ml/2½fl oz medium–hot peri peri sauce½ tsp hot smoked paprikasea salt and freshly ground black pepper 8 skinless and boneless chicken thigh fillets 75ml/2½fl oz medium–hot peri peri sauce ½ tsp hot smoked paprika sea salt and freshly ground black pepper 1 tsp olive oil1 red onion, finely chopped1 red pepper, halved, cored, seeds removed and finely chopped1 green pepper, halved, cored, seeds removed and finely chopped2 garlic cloves, finely chopped1 tsp paprika1 tsp ground cuminlarge pinch saffron strands200ml/7fl oz chicken stock1 chicken stock cube, crumbled500g/1lb 2oz cooked brown rice (freshly cooked and drained or 2 pouches) 1 tsp olive oil 1 red onion, finely chopped 1 red pepper, halved, cored, seeds removed and finely chopped 1 green pepper, halved, cored, seeds removed and finely chopped 2 garlic cloves, finely chopped 1 tsp paprika 1 tsp ground cumin large pinch saffron strands 200ml/7fl oz chicken stock 1 chicken stock cube, crumbled 500g/1lb 2oz cooked brown rice (freshly cooked and drained or 2 pouches) 250g/9oz red and/or white cabbage, finely shredded1 carrot, grated (about 100g/3½oz prepared weight)2 tbsp fat-free Greek-style yoghurt 2 tbsp white wine vinegar3 tbsp light mayonnaisesalt and freshly ground black pepper 250g/9oz red and/or white cabbage, finely shredded 1 carrot, grated (about 100g/3½oz prepared weight) 2 tbsp fat-free Greek-style yoghurt 2 tbsp white wine vinegar 3 tbsp light mayonnaise salt and freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with an ovenproof silicone mat or baking paper.Slash the chicken thighs with a sharp knife and put in a bowl. Add 50ml/2fl oz of the peri-peri sauce, the smoked paprika and a little sea salt and pepper. Turn the chicken to coat well in the sauce then lay on the baking tray and cook for 20–25 minutes.Meanwhile, to make the dirty rice, heat the oil in a deep frying pan over a high heat. Add the onion and cook for 4–5 minutes until starting to brown. Add the peppers and garlic and cook for 2 minutes. Add the paprika and cumin and cook for 1 minute.Grind the saffron with a pestle and mortar and add to the pan with the stock and stock cube. Simmer for 2–3 minutes, stirring, until the stock cube has disolved. Add the rice and warm through for 5 minutes.To make the coleslaw, mix all the ingredients together in a bowl and season with salt and pepper.Remove the chicken from the oven, tip the juices from the tray into the rice and stir through. Cook the rice for a further 2 minutes. If you would like an extra charred flavour, wave a cook’s blowtorch over the surface of the chicken thighs to lightly char, then brush with the remaining peri-peri sauce. This step is optional, but it does give the chicken a flavour boost!Serve the chicken with the rice and coleslaw on the side. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with an ovenproof silicone mat or baking paper. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with an ovenproof silicone mat or baking paper. Slash the chicken thighs with a sharp knife and put in a bowl. Add 50ml/2fl oz of the peri-peri sauce, the smoked paprika and a little sea salt and pepper. Turn the chicken to coat well in the sauce then lay on the baking tray and cook for 20–25 minutes. Slash the chicken thighs with a sharp knife and put in a bowl. Add 50ml/2fl oz of the peri-peri sauce, the smoked paprika and a little sea salt and pepper. Turn the chicken to coat well in the sauce then lay on the baking tray and cook for 20–25 minutes. Meanwhile, to make the dirty rice, heat the oil in a deep frying pan over a high heat. Add the onion and cook for 4–5 minutes until starting to brown. Add the peppers and garlic and cook for 2 minutes. Add the paprika and cumin and cook for 1 minute. Meanwhile, to make the dirty rice, heat the oil in a deep frying pan over a high heat. Add the onion and cook for 4–5 minutes until starting to brown. Add the peppers and garlic and cook for 2 minutes. Add the paprika and cumin and cook for 1 minute. Grind the saffron with a pestle and mortar and add to the pan with the stock and stock cube. Simmer for 2–3 minutes, stirring, until the stock cube has disolved. Add the rice and warm through for 5 minutes. Grind the saffron with a pestle and mortar and add to the pan with the stock and stock cube. Simmer for 2–3 minutes, stirring, until the stock cube has disolved. Add the rice and warm through for 5 minutes. To make the coleslaw, mix all the ingredients together in a bowl and season with salt and pepper. To make the coleslaw, mix all the ingredients together in a bowl and season with salt and pepper. Remove the chicken from the oven, tip the juices from the tray into the rice and stir through. Cook the rice for a further 2 minutes. Remove the chicken from the oven, tip the juices from the tray into the rice and stir through. Cook the rice for a further 2 minutes. If you would like an extra charred flavour, wave a cook’s blowtorch over the surface of the chicken thighs to lightly char, then brush with the remaining peri-peri sauce. This step is optional, but it does give the chicken a flavour boost! If you would like an extra charred flavour, wave a cook’s blowtorch over the surface of the chicken thighs to lightly char, then brush with the remaining peri-peri sauce. This step is optional, but it does give the chicken a flavour boost! Serve the chicken with the rice and coleslaw on the side. Serve the chicken with the rice and coleslaw on the side. Recipe tips Alternatively, leave the chicken to cool and then pack into containers, seal and keep in the fridge. Eat within 2 days, either cold or reheated. The coleslaw can also be kept separately in a sealed container in the fridge and eaten within 2 days but the rice is best eaten immediately.
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"content": "An average of 4.5 out of 5 stars from 72 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peri-peri_chicken_79598_16x9.jpg A tasty chicken and spicy rice dish to rival your peri-peri chicken shop! The slaw can work as side for other dishes too. Each serving provides 614 kcal, 41g protein, 50g carbohydrate, 26g fat,7g fibre. 8 skinless and boneless chicken thigh fillets75ml/2½fl oz medium–hot peri peri sauce½ tsp hot smoked paprikasea salt and freshly ground black pepper 8 skinless and boneless chicken thigh fillets 75ml/2½fl oz medium–hot peri peri sauce ½ tsp hot smoked paprika sea salt and freshly ground black pepper 1 tsp olive oil1 red onion, finely chopped1 red pepper, halved, cored, seeds removed and finely chopped1 green pepper, halved, cored, seeds removed and finely chopped2 garlic cloves, finely chopped1 tsp paprika1 tsp ground cuminlarge pinch saffron strands200ml/7fl oz chicken stock1 chicken stock cube, crumbled500g/1lb 2oz cooked brown rice (freshly cooked and drained or 2 pouches) 1 tsp olive oil 1 red onion, finely chopped 1 red pepper, halved, cored, seeds removed and finely chopped 1 green pepper, halved, cored, seeds removed and finely chopped 2 garlic cloves, finely chopped 1 tsp paprika 1 tsp ground cumin large pinch saffron strands 200ml/7fl oz chicken stock 1 chicken stock cube, crumbled 500g/1lb 2oz cooked brown rice (freshly cooked and drained or 2 pouches) 250g/9oz red and/or white cabbage, finely shredded1 carrot, grated (about 100g/3½oz prepared weight)2 tbsp fat-free Greek-style yoghurt 2 tbsp white wine vinegar3 tbsp light mayonnaisesalt and freshly ground black pepper 250g/9oz red and/or white cabbage, finely shredded 1 carrot, grated (about 100g/3½oz prepared weight) 2 tbsp fat-free Greek-style yoghurt 2 tbsp white wine vinegar 3 tbsp light mayonnaise salt and freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with an ovenproof silicone mat or baking paper.Slash the chicken thighs with a sharp knife and put in a bowl. Add 50ml/2fl oz of the peri-peri sauce, the smoked paprika and a little sea salt and pepper. Turn the chicken to coat well in the sauce then lay on the baking tray and cook for 20–25 minutes.Meanwhile, to make the dirty rice, heat the oil in a deep frying pan over a high heat. Add the onion and cook for 4–5 minutes until starting to brown. Add the peppers and garlic and cook for 2 minutes. Add the paprika and cumin and cook for 1 minute.Grind the saffron with a pestle and mortar and add to the pan with the stock and stock cube. Simmer for 2–3 minutes, stirring, until the stock cube has disolved. Add the rice and warm through for 5 minutes.To make the coleslaw, mix all the ingredients together in a bowl and season with salt and pepper.Remove the chicken from the oven, tip the juices from the tray into the rice and stir through. Cook the rice for a further 2 minutes. If you would like an extra charred flavour, wave a cook’s blowtorch over the surface of the chicken thighs to lightly char, then brush with the remaining peri-peri sauce. This step is optional, but it does give the chicken a flavour boost!Serve the chicken with the rice and coleslaw on the side. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with an ovenproof silicone mat or baking paper. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with an ovenproof silicone mat or baking paper. Slash the chicken thighs with a sharp knife and put in a bowl. Add 50ml/2fl oz of the peri-peri sauce, the smoked paprika and a little sea salt and pepper. Turn the chicken to coat well in the sauce then lay on the baking tray and cook for 20–25 minutes. Slash the chicken thighs with a sharp knife and put in a bowl. Add 50ml/2fl oz of the peri-peri sauce, the smoked paprika and a little sea salt and pepper. Turn the chicken to coat well in the sauce then lay on the baking tray and cook for 20–25 minutes. Meanwhile, to make the dirty rice, heat the oil in a deep frying pan over a high heat. Add the onion and cook for 4–5 minutes until starting to brown. Add the peppers and garlic and cook for 2 minutes. Add the paprika and cumin and cook for 1 minute. Meanwhile, to make the dirty rice, heat the oil in a deep frying pan over a high heat. Add the onion and cook for 4–5 minutes until starting to brown. Add the peppers and garlic and cook for 2 minutes. Add the paprika and cumin and cook for 1 minute. Grind the saffron with a pestle and mortar and add to the pan with the stock and stock cube. Simmer for 2–3 minutes, stirring, until the stock cube has disolved. Add the rice and warm through for 5 minutes. Grind the saffron with a pestle and mortar and add to the pan with the stock and stock cube. Simmer for 2–3 minutes, stirring, until the stock cube has disolved. Add the rice and warm through for 5 minutes. To make the coleslaw, mix all the ingredients together in a bowl and season with salt and pepper. To make the coleslaw, mix all the ingredients together in a bowl and season with salt and pepper. Remove the chicken from the oven, tip the juices from the tray into the rice and stir through. Cook the rice for a further 2 minutes. Remove the chicken from the oven, tip the juices from the tray into the rice and stir through. Cook the rice for a further 2 minutes. If you would like an extra charred flavour, wave a cook’s blowtorch over the surface of the chicken thighs to lightly char, then brush with the remaining peri-peri sauce. This step is optional, but it does give the chicken a flavour boost! If you would like an extra charred flavour, wave a cook’s blowtorch over the surface of the chicken thighs to lightly char, then brush with the remaining peri-peri sauce. This step is optional, but it does give the chicken a flavour boost! Serve the chicken with the rice and coleslaw on the side. Serve the chicken with the rice and coleslaw on the side. Recipe tips Alternatively, leave the chicken to cool and then pack into containers, seal and keep in the fridge. Eat within 2 days, either cold or reheated. The coleslaw can also be kept separately in a sealed container in the fridge and eaten within 2 days but the rice is best eaten immediately."
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Chicken supreme recipe
An average of 4.7 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_supreme_16330_16x9.jpg This classic chicken supreme recipe, with its retro-bistro charm, works beautifully as a supper for family or friends. Serve with baked potatoes, or buttered boiled potatoes and green vegetables. knob of butter 1 tsp olive oil4 chicken breasts, boneless, skin-on50g/1¾oz smoked bacon lardons or roughly chopped smoked streaky bacon2 small onions or large shallots, finely chopped2 garlic cloves, crushed100ml/3½fl oz dry white wine300ml/10fl oz double creamsalt and freshly ground black pepper knob of butter 1 tsp olive oil 4 chicken breasts, boneless, skin-on 50g/1¾oz smoked bacon lardons or roughly chopped smoked streaky bacon 2 small onions or large shallots, finely chopped 2 garlic cloves, crushed 100ml/3½fl oz dry white wine 300ml/10fl oz double cream salt and freshly ground black pepper Method Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside.Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes. Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes. Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve. Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside. Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside. Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes. Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes. Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes. Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes. Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve. Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve.
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"content": "An average of 4.7 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_supreme_16330_16x9.jpg This classic chicken supreme recipe, with its retro-bistro charm, works beautifully as a supper for family or friends. Serve with baked potatoes, or buttered boiled potatoes and green vegetables. knob of butter 1 tsp olive oil4 chicken breasts, boneless, skin-on50g/1¾oz smoked bacon lardons or roughly chopped smoked streaky bacon2 small onions or large shallots, finely chopped2 garlic cloves, crushed100ml/3½fl oz dry white wine300ml/10fl oz double creamsalt and freshly ground black pepper knob of butter 1 tsp olive oil 4 chicken breasts, boneless, skin-on 50g/1¾oz smoked bacon lardons or roughly chopped smoked streaky bacon 2 small onions or large shallots, finely chopped 2 garlic cloves, crushed 100ml/3½fl oz dry white wine 300ml/10fl oz double cream salt and freshly ground black pepper Method Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside.Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes. Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes. Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve. Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside. Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside. Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes. Add the bacon and onions to the pan and cook gently for 10 minutes until soft, stirring occasionally. Stir in the garlic and cook for another 5 minutes. Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes. Pour in the wine and let it bubble for a minute or so, then stir in the cream. Return the chicken to the pan, skin-side down, cover and cook for 10 minutes. Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve. Turn the chicken over, half-cover the pan and cook for 5–10 minutes more, or until the breasts are cooked through and the sauce has reduced to the consistency of thick cream. Season and serve."
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Piri-piri sauce recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piri-piri_sauce_59380_16x9.jpg The infamous Portuguese piri-piri hot sauce is made with bird’s-eye chillies and is great with chicken wings or prawns. It adds a fragrant heat and makes any meal tongue-tinglingly special. 4 large red peppers10 large red chillies1 large red onion4 garlic cloves5 bird’s-eye chillies100ml/3½fl oz olive oil1 heaped tbsp smoked paprika1 tbsp dried oregano100ml/3½fl oz lemon juice70ml/2⅓fl oz red wine vinegar15g/½oz sea salt1 tsp black pepper1 lemon, zest only 4 large red peppers 10 large red chillies 1 large red onion 4 garlic cloves 5 bird’s-eye chillies 100ml/3½fl oz olive oil 1 heaped tbsp smoked paprika 1 tbsp dried oregano 100ml/3½fl oz lemon juice 70ml/2⅓fl oz red wine vinegar 15g/½oz sea salt 1 tsp black pepper 1 lemon, zest only Method Place the red peppers and red chillies on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill. Transfer the charred peppers and chillies to a bowl and cover with cling film. Leave for 10 minutes so they steam while cooling, softening the skins.Meanwhile, peel and finely chop the red onion then peel and grate the garlic. Remove the green stalks from the bird’s-eye chillies then chop the chillies thoroughly, leaving the seeds in for that piri-piri kick.Use your fingers or a tea towel to slide the skins off the charred peppers and chillies, but don’t worry if there’s little bits left as this will lend the sauce an authentic grilled flavour. Remove all the seeds, then put the prepared peppers and chillies into a food processor.Add the chopped bird’s-eye chillies to the food processor. Pulse to blend the peppers and chillies together coarsely. Alternatively, you can chop them all by hand.Heat the olive oil in a large saucepan over a medium heat. It might seem a lot but will help to emulsify your sauce. Once the oil is hot, add the chopped onion and cook until just caramelised to bring out the sweetness and complement the fragrant chilli heat.Add the garlic to the pan and cook for 1 minute. Add the coarsely blended peppers and chillies.Stir in the paprika and oregano then cook the mixture for 3 minutes before adding the lemon juice, red wine vinegar, salt and pepper. Turn the heat down low and cook the sauce for a further 25 minutes.After this time, remove the pan from the heat and allow the sauce to cool for 10 minutes. Carefully transfer it back into the food processor and blend for 4 minutes until you have a super smooth sauce.Season the piri-piri sauce with the fresh lemon zest to taste. Store in an airtight container in the fridge for up to 3 months. Place the red peppers and red chillies on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill. Transfer the charred peppers and chillies to a bowl and cover with cling film. Leave for 10 minutes so they steam while cooling, softening the skins. Place the red peppers and red chillies on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill. Transfer the charred peppers and chillies to a bowl and cover with cling film. Leave for 10 minutes so they steam while cooling, softening the skins. Meanwhile, peel and finely chop the red onion then peel and grate the garlic. Remove the green stalks from the bird’s-eye chillies then chop the chillies thoroughly, leaving the seeds in for that piri-piri kick. Meanwhile, peel and finely chop the red onion then peel and grate the garlic. Remove the green stalks from the bird’s-eye chillies then chop the chillies thoroughly, leaving the seeds in for that piri-piri kick. Use your fingers or a tea towel to slide the skins off the charred peppers and chillies, but don’t worry if there’s little bits left as this will lend the sauce an authentic grilled flavour. Remove all the seeds, then put the prepared peppers and chillies into a food processor. Use your fingers or a tea towel to slide the skins off the charred peppers and chillies, but don’t worry if there’s little bits left as this will lend the sauce an authentic grilled flavour. Remove all the seeds, then put the prepared peppers and chillies into a food processor. Add the chopped bird’s-eye chillies to the food processor. Pulse to blend the peppers and chillies together coarsely. Alternatively, you can chop them all by hand. Add the chopped bird’s-eye chillies to the food processor. Pulse to blend the peppers and chillies together coarsely. Alternatively, you can chop them all by hand. Heat the olive oil in a large saucepan over a medium heat. It might seem a lot but will help to emulsify your sauce. Once the oil is hot, add the chopped onion and cook until just caramelised to bring out the sweetness and complement the fragrant chilli heat. Heat the olive oil in a large saucepan over a medium heat. It might seem a lot but will help to emulsify your sauce. Once the oil is hot, add the chopped onion and cook until just caramelised to bring out the sweetness and complement the fragrant chilli heat. Add the garlic to the pan and cook for 1 minute. Add the coarsely blended peppers and chillies. Add the garlic to the pan and cook for 1 minute. Add the coarsely blended peppers and chillies. Stir in the paprika and oregano then cook the mixture for 3 minutes before adding the lemon juice, red wine vinegar, salt and pepper. Turn the heat down low and cook the sauce for a further 25 minutes. Stir in the paprika and oregano then cook the mixture for 3 minutes before adding the lemon juice, red wine vinegar, salt and pepper. Turn the heat down low and cook the sauce for a further 25 minutes. After this time, remove the pan from the heat and allow the sauce to cool for 10 minutes. Carefully transfer it back into the food processor and blend for 4 minutes until you have a super smooth sauce. After this time, remove the pan from the heat and allow the sauce to cool for 10 minutes. Carefully transfer it back into the food processor and blend for 4 minutes until you have a super smooth sauce. Season the piri-piri sauce with the fresh lemon zest to taste. Store in an airtight container in the fridge for up to 3 months. Season the piri-piri sauce with the fresh lemon zest to taste. Store in an airtight container in the fridge for up to 3 months.
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"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piri-piri_sauce_59380_16x9.jpg The infamous Portuguese piri-piri hot sauce is made with bird’s-eye chillies and is great with chicken wings or prawns. It adds a fragrant heat and makes any meal tongue-tinglingly special. 4 large red peppers10 large red chillies1 large red onion4 garlic cloves5 bird’s-eye chillies100ml/3½fl oz olive oil1 heaped tbsp smoked paprika1 tbsp dried oregano100ml/3½fl oz lemon juice70ml/2⅓fl oz red wine vinegar15g/½oz sea salt1 tsp black pepper1 lemon, zest only 4 large red peppers 10 large red chillies 1 large red onion 4 garlic cloves 5 bird’s-eye chillies 100ml/3½fl oz olive oil 1 heaped tbsp smoked paprika 1 tbsp dried oregano 100ml/3½fl oz lemon juice 70ml/2⅓fl oz red wine vinegar 15g/½oz sea salt 1 tsp black pepper 1 lemon, zest only Method Place the red peppers and red chillies on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill. Transfer the charred peppers and chillies to a bowl and cover with cling film. Leave for 10 minutes so they steam while cooling, softening the skins.Meanwhile, peel and finely chop the red onion then peel and grate the garlic. Remove the green stalks from the bird’s-eye chillies then chop the chillies thoroughly, leaving the seeds in for that piri-piri kick.Use your fingers or a tea towel to slide the skins off the charred peppers and chillies, but don’t worry if there’s little bits left as this will lend the sauce an authentic grilled flavour. Remove all the seeds, then put the prepared peppers and chillies into a food processor.Add the chopped bird’s-eye chillies to the food processor. Pulse to blend the peppers and chillies together coarsely. Alternatively, you can chop them all by hand.Heat the olive oil in a large saucepan over a medium heat. It might seem a lot but will help to emulsify your sauce. Once the oil is hot, add the chopped onion and cook until just caramelised to bring out the sweetness and complement the fragrant chilli heat.Add the garlic to the pan and cook for 1 minute. Add the coarsely blended peppers and chillies.Stir in the paprika and oregano then cook the mixture for 3 minutes before adding the lemon juice, red wine vinegar, salt and pepper. Turn the heat down low and cook the sauce for a further 25 minutes.After this time, remove the pan from the heat and allow the sauce to cool for 10 minutes. Carefully transfer it back into the food processor and blend for 4 minutes until you have a super smooth sauce.Season the piri-piri sauce with the fresh lemon zest to taste. Store in an airtight container in the fridge for up to 3 months. Place the red peppers and red chillies on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill. Transfer the charred peppers and chillies to a bowl and cover with cling film. Leave for 10 minutes so they steam while cooling, softening the skins. Place the red peppers and red chillies on a heavy baking tray, then carefully char them all over using a blowtorch if you have one, or the flame on a gas hob. Alternatively, place them under a very hot grill. Transfer the charred peppers and chillies to a bowl and cover with cling film. Leave for 10 minutes so they steam while cooling, softening the skins. Meanwhile, peel and finely chop the red onion then peel and grate the garlic. Remove the green stalks from the bird’s-eye chillies then chop the chillies thoroughly, leaving the seeds in for that piri-piri kick. Meanwhile, peel and finely chop the red onion then peel and grate the garlic. Remove the green stalks from the bird’s-eye chillies then chop the chillies thoroughly, leaving the seeds in for that piri-piri kick. Use your fingers or a tea towel to slide the skins off the charred peppers and chillies, but don’t worry if there’s little bits left as this will lend the sauce an authentic grilled flavour. Remove all the seeds, then put the prepared peppers and chillies into a food processor. Use your fingers or a tea towel to slide the skins off the charred peppers and chillies, but don’t worry if there’s little bits left as this will lend the sauce an authentic grilled flavour. Remove all the seeds, then put the prepared peppers and chillies into a food processor. Add the chopped bird’s-eye chillies to the food processor. Pulse to blend the peppers and chillies together coarsely. Alternatively, you can chop them all by hand. Add the chopped bird’s-eye chillies to the food processor. Pulse to blend the peppers and chillies together coarsely. Alternatively, you can chop them all by hand. Heat the olive oil in a large saucepan over a medium heat. It might seem a lot but will help to emulsify your sauce. Once the oil is hot, add the chopped onion and cook until just caramelised to bring out the sweetness and complement the fragrant chilli heat. Heat the olive oil in a large saucepan over a medium heat. It might seem a lot but will help to emulsify your sauce. Once the oil is hot, add the chopped onion and cook until just caramelised to bring out the sweetness and complement the fragrant chilli heat. Add the garlic to the pan and cook for 1 minute. Add the coarsely blended peppers and chillies. Add the garlic to the pan and cook for 1 minute. Add the coarsely blended peppers and chillies. Stir in the paprika and oregano then cook the mixture for 3 minutes before adding the lemon juice, red wine vinegar, salt and pepper. Turn the heat down low and cook the sauce for a further 25 minutes. Stir in the paprika and oregano then cook the mixture for 3 minutes before adding the lemon juice, red wine vinegar, salt and pepper. Turn the heat down low and cook the sauce for a further 25 minutes. After this time, remove the pan from the heat and allow the sauce to cool for 10 minutes. Carefully transfer it back into the food processor and blend for 4 minutes until you have a super smooth sauce. After this time, remove the pan from the heat and allow the sauce to cool for 10 minutes. Carefully transfer it back into the food processor and blend for 4 minutes until you have a super smooth sauce. Season the piri-piri sauce with the fresh lemon zest to taste. Store in an airtight container in the fridge for up to 3 months. Season the piri-piri sauce with the fresh lemon zest to taste. Store in an airtight container in the fridge for up to 3 months."
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Piri-piri roast chicken recipe
An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peri_peri_roast_chicken_75450_16x9.jpg A spicy and different way to cook a roast chicken, this can be as hot as you like. Just increase the quantities of chilli and Tabasco sauce. 2kg/4½lb whole chicken (preferably free-range or organic) salt and freshly ground black pepper150ml/5fl oz water, chicken stock or red wine 2kg/4½lb whole chicken (preferably free-range or organic) salt and freshly ground black pepper 150ml/5fl oz water, chicken stock or red wine 5 garlic cloves1-5 red chillies (as hot as you dare!)2cm/1in piece of ginger, grated50ml/2fl oz vegetable oil25ml/1 fl oz white or red wine vinegar3 tbsp soy sauce1-2 tbsp Tabasco (again as hot as you dare!)2 tbsp smoked paprika3 tsp dried oregano 1 tsp caster sugar (optional)1 lime, zest and juice 5 garlic cloves 1-5 red chillies (as hot as you dare!) 2cm/1in piece of ginger, grated 50ml/2fl oz vegetable oil 25ml/1 fl oz white or red wine vinegar 3 tbsp soy sauce 1-2 tbsp Tabasco (again as hot as you dare!) 2 tbsp smoked paprika 3 tsp dried oregano 1 tsp caster sugar (optional) 1 lime, zest and juice 3 red onions 500g/1lb 2oz baby new potatoes 3 red onions 500g/1lb 2oz baby new potatoes 1 lime, juice only1 tsp caster sugar (or a squidge of honey)3 tbsp extra virgin olive oil130g/4½oz crispy salad leaves 1 lime, juice only 1 tsp caster sugar (or a squidge of honey) 3 tbsp extra virgin olive oil 130g/4½oz crispy salad leaves Method Preheat the oven to 200C/400F/Gas 6. Sit the chicken in a large roasting tin and season well with salt and pepper and a drizzle of oil. Place in the oven and cook for about an hour. For the peri peri sauce, peel and roughly chop the garlic, halve, deseed and finely chop the chillies and place both in a small bowl. Add the rest of the peri peri sauce ingredients and stir to combine.Remove the chicken from the oven and tip three-quarters of the peri peri sauce over the chicken and spread it all over with the back of a spoon. Peel and quarter the onions, leaving the roots intact, and toss them in around the chicken along with the potatoes. Season them with salt and pepper and then return to the oven to cook for the final 40-50 minutes. At the end of the cooking time the chicken will most likely look burnt, but worry not, this is the peri peri style.To check the chicken is cooked, pierce the thickest part of a thigh with the point of a sharp knife and the juices should run clear (without any pinkness). Once cooked, carefully lift the chicken from the roasting tin onto a plate and cover it loosely with foil so it can rest and become juicier. Using a slotted spoon remove the vegetables from the tin also, transferring them to a medium ovenproof dish. Then, put them back in the oven (with the oven now turned off) to keep warm. Carefully pour the oil out from the roasting tin, leaving the juice and sticky bits behind. Put it on a medium heat and add the remaining sauce and the water, stock or red wine. Allow to simmer for a few minutes, scraping up all the sticky bits from the bottom. Meanwhile, prepare the salad. Squeeze the lime juice into a mug or small bowl and add the sugar (or honey), extra virgin olive oil and a little salt and pepper. Give it a good whisk up. Tip the salad leaves into a large salad serving bowl, pour the dressing over and toss the leaves about. Returning to the chicken, pour any juices on the plate into the sauce before carving the meat. Arrange on serving plates with the roasted onions and potatoes. Serve with the dressed salad and the sauce in a small jug. Preheat the oven to 200C/400F/Gas 6. Sit the chicken in a large roasting tin and season well with salt and pepper and a drizzle of oil. Place in the oven and cook for about an hour. Preheat the oven to 200C/400F/Gas 6. Sit the chicken in a large roasting tin and season well with salt and pepper and a drizzle of oil. Place in the oven and cook for about an hour. For the peri peri sauce, peel and roughly chop the garlic, halve, deseed and finely chop the chillies and place both in a small bowl. Add the rest of the peri peri sauce ingredients and stir to combine. For the peri peri sauce, peel and roughly chop the garlic, halve, deseed and finely chop the chillies and place both in a small bowl. Add the rest of the peri peri sauce ingredients and stir to combine. Remove the chicken from the oven and tip three-quarters of the peri peri sauce over the chicken and spread it all over with the back of a spoon. Peel and quarter the onions, leaving the roots intact, and toss them in around the chicken along with the potatoes. Season them with salt and pepper and then return to the oven to cook for the final 40-50 minutes. At the end of the cooking time the chicken will most likely look burnt, but worry not, this is the peri peri style. Remove the chicken from the oven and tip three-quarters of the peri peri sauce over the chicken and spread it all over with the back of a spoon. Peel and quarter the onions, leaving the roots intact, and toss them in around the chicken along with the potatoes. Season them with salt and pepper and then return to the oven to cook for the final 40-50 minutes. At the end of the cooking time the chicken will most likely look burnt, but worry not, this is the peri peri style. To check the chicken is cooked, pierce the thickest part of a thigh with the point of a sharp knife and the juices should run clear (without any pinkness). Once cooked, carefully lift the chicken from the roasting tin onto a plate and cover it loosely with foil so it can rest and become juicier. Using a slotted spoon remove the vegetables from the tin also, transferring them to a medium ovenproof dish. Then, put them back in the oven (with the oven now turned off) to keep warm. To check the chicken is cooked, pierce the thickest part of a thigh with the point of a sharp knife and the juices should run clear (without any pinkness). Once cooked, carefully lift the chicken from the roasting tin onto a plate and cover it loosely with foil so it can rest and become juicier. Using a slotted spoon remove the vegetables from the tin also, transferring them to a medium ovenproof dish. Then, put them back in the oven (with the oven now turned off) to keep warm. Carefully pour the oil out from the roasting tin, leaving the juice and sticky bits behind. Put it on a medium heat and add the remaining sauce and the water, stock or red wine. Allow to simmer for a few minutes, scraping up all the sticky bits from the bottom. Carefully pour the oil out from the roasting tin, leaving the juice and sticky bits behind. Put it on a medium heat and add the remaining sauce and the water, stock or red wine. Allow to simmer for a few minutes, scraping up all the sticky bits from the bottom. Meanwhile, prepare the salad. Squeeze the lime juice into a mug or small bowl and add the sugar (or honey), extra virgin olive oil and a little salt and pepper. Give it a good whisk up. Tip the salad leaves into a large salad serving bowl, pour the dressing over and toss the leaves about. Meanwhile, prepare the salad. Squeeze the lime juice into a mug or small bowl and add the sugar (or honey), extra virgin olive oil and a little salt and pepper. Give it a good whisk up. Tip the salad leaves into a large salad serving bowl, pour the dressing over and toss the leaves about. Returning to the chicken, pour any juices on the plate into the sauce before carving the meat. Arrange on serving plates with the roasted onions and potatoes. Serve with the dressed salad and the sauce in a small jug. Returning to the chicken, pour any juices on the plate into the sauce before carving the meat. Arrange on serving plates with the roasted onions and potatoes. Serve with the dressed salad and the sauce in a small jug. Recipe tips A 1.5-1.8Kg (3Lb 6oz – 4Lb) chicken would be about enough to serve four people but I have given the recipe using a bigger bird so that it gives some leftover chicken for sandwiches the next day. If you use a different size to the one below then work out the cooking time based on 20 minutes per 450g (1Lb) plus 20 minutes. Regardless what size bird you use, cover it after 1 hour and add the onions and potatoes about 45 minutes before the end of cooking time. To speed up the process, use some good sharp scissors to snip the chicken along the backbone to splay it out and cook flat.
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"title": "Piri-piri roast chicken recipe",
"content": "An average of 4.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peri_peri_roast_chicken_75450_16x9.jpg A spicy and different way to cook a roast chicken, this can be as hot as you like. Just increase the quantities of chilli and Tabasco sauce. 2kg/4½lb whole chicken (preferably free-range or organic) salt and freshly ground black pepper150ml/5fl oz water, chicken stock or red wine 2kg/4½lb whole chicken (preferably free-range or organic) salt and freshly ground black pepper 150ml/5fl oz water, chicken stock or red wine 5 garlic cloves1-5 red chillies (as hot as you dare!)2cm/1in piece of ginger, grated50ml/2fl oz vegetable oil25ml/1 fl oz white or red wine vinegar3 tbsp soy sauce1-2 tbsp Tabasco (again as hot as you dare!)2 tbsp smoked paprika3 tsp dried oregano 1 tsp caster sugar (optional)1 lime, zest and juice 5 garlic cloves 1-5 red chillies (as hot as you dare!) 2cm/1in piece of ginger, grated 50ml/2fl oz vegetable oil 25ml/1 fl oz white or red wine vinegar 3 tbsp soy sauce 1-2 tbsp Tabasco (again as hot as you dare!) 2 tbsp smoked paprika 3 tsp dried oregano 1 tsp caster sugar (optional) 1 lime, zest and juice 3 red onions 500g/1lb 2oz baby new potatoes 3 red onions 500g/1lb 2oz baby new potatoes 1 lime, juice only1 tsp caster sugar (or a squidge of honey)3 tbsp extra virgin olive oil130g/4½oz crispy salad leaves 1 lime, juice only 1 tsp caster sugar (or a squidge of honey) 3 tbsp extra virgin olive oil 130g/4½oz crispy salad leaves Method Preheat the oven to 200C/400F/Gas 6. Sit the chicken in a large roasting tin and season well with salt and pepper and a drizzle of oil. Place in the oven and cook for about an hour. For the peri peri sauce, peel and roughly chop the garlic, halve, deseed and finely chop the chillies and place both in a small bowl. Add the rest of the peri peri sauce ingredients and stir to combine.Remove the chicken from the oven and tip three-quarters of the peri peri sauce over the chicken and spread it all over with the back of a spoon. Peel and quarter the onions, leaving the roots intact, and toss them in around the chicken along with the potatoes. Season them with salt and pepper and then return to the oven to cook for the final 40-50 minutes. At the end of the cooking time the chicken will most likely look burnt, but worry not, this is the peri peri style.To check the chicken is cooked, pierce the thickest part of a thigh with the point of a sharp knife and the juices should run clear (without any pinkness). Once cooked, carefully lift the chicken from the roasting tin onto a plate and cover it loosely with foil so it can rest and become juicier. Using a slotted spoon remove the vegetables from the tin also, transferring them to a medium ovenproof dish. Then, put them back in the oven (with the oven now turned off) to keep warm. Carefully pour the oil out from the roasting tin, leaving the juice and sticky bits behind. Put it on a medium heat and add the remaining sauce and the water, stock or red wine. Allow to simmer for a few minutes, scraping up all the sticky bits from the bottom. Meanwhile, prepare the salad. Squeeze the lime juice into a mug or small bowl and add the sugar (or honey), extra virgin olive oil and a little salt and pepper. Give it a good whisk up. Tip the salad leaves into a large salad serving bowl, pour the dressing over and toss the leaves about. Returning to the chicken, pour any juices on the plate into the sauce before carving the meat. Arrange on serving plates with the roasted onions and potatoes. Serve with the dressed salad and the sauce in a small jug. Preheat the oven to 200C/400F/Gas 6. Sit the chicken in a large roasting tin and season well with salt and pepper and a drizzle of oil. Place in the oven and cook for about an hour. Preheat the oven to 200C/400F/Gas 6. Sit the chicken in a large roasting tin and season well with salt and pepper and a drizzle of oil. Place in the oven and cook for about an hour. For the peri peri sauce, peel and roughly chop the garlic, halve, deseed and finely chop the chillies and place both in a small bowl. Add the rest of the peri peri sauce ingredients and stir to combine. For the peri peri sauce, peel and roughly chop the garlic, halve, deseed and finely chop the chillies and place both in a small bowl. Add the rest of the peri peri sauce ingredients and stir to combine. Remove the chicken from the oven and tip three-quarters of the peri peri sauce over the chicken and spread it all over with the back of a spoon. Peel and quarter the onions, leaving the roots intact, and toss them in around the chicken along with the potatoes. Season them with salt and pepper and then return to the oven to cook for the final 40-50 minutes. At the end of the cooking time the chicken will most likely look burnt, but worry not, this is the peri peri style. Remove the chicken from the oven and tip three-quarters of the peri peri sauce over the chicken and spread it all over with the back of a spoon. Peel and quarter the onions, leaving the roots intact, and toss them in around the chicken along with the potatoes. Season them with salt and pepper and then return to the oven to cook for the final 40-50 minutes. At the end of the cooking time the chicken will most likely look burnt, but worry not, this is the peri peri style. To check the chicken is cooked, pierce the thickest part of a thigh with the point of a sharp knife and the juices should run clear (without any pinkness). Once cooked, carefully lift the chicken from the roasting tin onto a plate and cover it loosely with foil so it can rest and become juicier. Using a slotted spoon remove the vegetables from the tin also, transferring them to a medium ovenproof dish. Then, put them back in the oven (with the oven now turned off) to keep warm. To check the chicken is cooked, pierce the thickest part of a thigh with the point of a sharp knife and the juices should run clear (without any pinkness). Once cooked, carefully lift the chicken from the roasting tin onto a plate and cover it loosely with foil so it can rest and become juicier. Using a slotted spoon remove the vegetables from the tin also, transferring them to a medium ovenproof dish. Then, put them back in the oven (with the oven now turned off) to keep warm. Carefully pour the oil out from the roasting tin, leaving the juice and sticky bits behind. Put it on a medium heat and add the remaining sauce and the water, stock or red wine. Allow to simmer for a few minutes, scraping up all the sticky bits from the bottom. Carefully pour the oil out from the roasting tin, leaving the juice and sticky bits behind. Put it on a medium heat and add the remaining sauce and the water, stock or red wine. Allow to simmer for a few minutes, scraping up all the sticky bits from the bottom. Meanwhile, prepare the salad. Squeeze the lime juice into a mug or small bowl and add the sugar (or honey), extra virgin olive oil and a little salt and pepper. Give it a good whisk up. Tip the salad leaves into a large salad serving bowl, pour the dressing over and toss the leaves about. Meanwhile, prepare the salad. Squeeze the lime juice into a mug or small bowl and add the sugar (or honey), extra virgin olive oil and a little salt and pepper. Give it a good whisk up. Tip the salad leaves into a large salad serving bowl, pour the dressing over and toss the leaves about. Returning to the chicken, pour any juices on the plate into the sauce before carving the meat. Arrange on serving plates with the roasted onions and potatoes. Serve with the dressed salad and the sauce in a small jug. Returning to the chicken, pour any juices on the plate into the sauce before carving the meat. Arrange on serving plates with the roasted onions and potatoes. Serve with the dressed salad and the sauce in a small jug. Recipe tips A 1.5-1.8Kg (3Lb 6oz – 4Lb) chicken would be about enough to serve four people but I have given the recipe using a bigger bird so that it gives some leftover chicken for sandwiches the next day. If you use a different size to the one below then work out the cooking time based on 20 minutes per 450g (1Lb) plus 20 minutes. Regardless what size bird you use, cover it after 1 hour and add the onions and potatoes about 45 minutes before the end of cooking time. To speed up the process, use some good sharp scissors to snip the chicken along the backbone to splay it out and cook flat."
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Piri-piri chicken recipe
An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piripirichicken_72310_16x9.jpg This easy Portuguese piri-piri chicken is perfect for the barbecue. You can prepare it the day before, then cook it in just 30 minutes! 1 whole chicken (about 1kg/2lb 3oz), spatchcocked salt and freshly ground black pepper 1 whole chicken (about 1kg/2lb 3oz), spatchcocked salt and freshly ground black pepper 6–12 fresh red chillies1 tbsp roughly chopped garlic1 tsp salt flakes½ tsp oregano½ tbsp paprika100ml/3½fl oz olive oil 50ml/1¾fl oz red wine vinegar 6–12 fresh red chillies 1 tbsp roughly chopped garlic 1 tsp salt flakes ½ tsp oregano ½ tbsp paprika 100ml/3½fl oz olive oil 50ml/1¾fl oz red wine vinegar chipssalad chips salad Method To make the piri-piri sauce, preheat the oven to 180C/160C Fan/Gas 4. Put the chillies on a roasting tray and roast for 10 minutes. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2–3 minutes. Allow the mixture to cool, then blend to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue. Season the marinated chicken, and cook it on the griddle pan for 2–3 minutes on each side, until golden brown. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10–15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.Serve straight away with chips and a salad. To make the piri-piri sauce, preheat the oven to 180C/160C Fan/Gas 4. Put the chillies on a roasting tray and roast for 10 minutes. To make the piri-piri sauce, preheat the oven to 180C/160C Fan/Gas 4. Put the chillies on a roasting tray and roast for 10 minutes. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2–3 minutes. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2–3 minutes. Allow the mixture to cool, then blend to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using. Allow the mixture to cool, then blend to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least 1 hour. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue. Preheat the oven to 200C/180C Fan/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue. Season the marinated chicken, and cook it on the griddle pan for 2–3 minutes on each side, until golden brown. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10–15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce. Season the marinated chicken, and cook it on the griddle pan for 2–3 minutes on each side, until golden brown. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10–15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce. Serve straight away with chips and a salad. Serve straight away with chips and a salad. Recipe tips If you're not using a barbecue, get a griddle pan as hot as you sear the chicken on both sides to get nice charred bar marks. The smokiness really contributes to the flavour!
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"title": "Piri-piri chicken recipe",
"content": "An average of 4.6 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/piripirichicken_72310_16x9.jpg This easy Portuguese piri-piri chicken is perfect for the barbecue. You can prepare it the day before, then cook it in just 30 minutes! 1 whole chicken (about 1kg/2lb 3oz), spatchcocked salt and freshly ground black pepper 1 whole chicken (about 1kg/2lb 3oz), spatchcocked salt and freshly ground black pepper 6–12 fresh red chillies1 tbsp roughly chopped garlic1 tsp salt flakes½ tsp oregano½ tbsp paprika100ml/3½fl oz olive oil 50ml/1¾fl oz red wine vinegar 6–12 fresh red chillies 1 tbsp roughly chopped garlic 1 tsp salt flakes ½ tsp oregano ½ tbsp paprika 100ml/3½fl oz olive oil 50ml/1¾fl oz red wine vinegar chipssalad chips salad Method To make the piri-piri sauce, preheat the oven to 180C/160C Fan/Gas 4. Put the chillies on a roasting tray and roast for 10 minutes. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2–3 minutes. Allow the mixture to cool, then blend to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue. Season the marinated chicken, and cook it on the griddle pan for 2–3 minutes on each side, until golden brown. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10–15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.Serve straight away with chips and a salad. To make the piri-piri sauce, preheat the oven to 180C/160C Fan/Gas 4. Put the chillies on a roasting tray and roast for 10 minutes. To make the piri-piri sauce, preheat the oven to 180C/160C Fan/Gas 4. Put the chillies on a roasting tray and roast for 10 minutes. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2–3 minutes. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2–3 minutes. Allow the mixture to cool, then blend to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using. Allow the mixture to cool, then blend to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least 1 hour. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue. Preheat the oven to 200C/180C Fan/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue. Season the marinated chicken, and cook it on the griddle pan for 2–3 minutes on each side, until golden brown. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10–15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce. Season the marinated chicken, and cook it on the griddle pan for 2–3 minutes on each side, until golden brown. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10–15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce. Serve straight away with chips and a salad. Serve straight away with chips and a salad. Recipe tips If you're not using a barbecue, get a griddle pan as hot as you sear the chicken on both sides to get nice charred bar marks. The smokiness really contributes to the flavour!"
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1eb4f3fdbe76e0ac7eb5edcfd1d670dc2f28ee619b147795759d53412c77fc15
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Baked chicken breast recipe
An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_chicken_breast_49731_16x9.jpg Beautifully tender and succulent, baked chicken breasts cooked this way can be served hot or eaten cold for salads and sandwiches. The key is not to overcook them. 1 skinless chicken breast fillet½ tsp olive oilflaked sea salt and freshly ground black pepper 1 skinless chicken breast fillet ½ tsp olive oil flaked sea salt and freshly ground black pepper large pinch dried chilli flakes, plus pinch dried oregano (optional)pinch dried mixed herbs plus pinch garlic granules (optional)2 pinches Cajun seasoning (optional)2 pinches ground paprika, plus small pinch dried thyme (optional) large pinch dried chilli flakes, plus pinch dried oregano (optional) pinch dried mixed herbs plus pinch garlic granules (optional) 2 pinches Cajun seasoning (optional) 2 pinches ground paprika, plus small pinch dried thyme (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.Place the chicken breast on the tray – if cooking more than one breast, space them well apart. Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions.Bake for 16–22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through.If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. It should reach at least 75C. Alternatively, pierce the thickest part of the breast with a skewer and check that the juices run clear; make sure there is no pinkness remaining when the chicken is sliced. If there is, put the chicken back in the oven for a few minutes.Leave to rest on the tray for 5 minutes before serving. If serving the chicken cold, pat it lightly with kitchen paper after resting and leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Place the chicken breast on the tray – if cooking more than one breast, space them well apart. Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions. Place the chicken breast on the tray – if cooking more than one breast, space them well apart. Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions. Bake for 16–22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through. Bake for 16–22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through. If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. It should reach at least 75C. Alternatively, pierce the thickest part of the breast with a skewer and check that the juices run clear; make sure there is no pinkness remaining when the chicken is sliced. If there is, put the chicken back in the oven for a few minutes. If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. It should reach at least 75C. Alternatively, pierce the thickest part of the breast with a skewer and check that the juices run clear; make sure there is no pinkness remaining when the chicken is sliced. If there is, put the chicken back in the oven for a few minutes. Leave to rest on the tray for 5 minutes before serving. If serving the chicken cold, pat it lightly with kitchen paper after resting and leave to cool. Leave to rest on the tray for 5 minutes before serving. If serving the chicken cold, pat it lightly with kitchen paper after resting and leave to cool. Recipe tips A digital food thermometer will help you achieve perfect results whatever the size of the chicken breast. Sometimes very large chicken breasts are cut in the packs to come closer to 150g, but this can mean they are very thick and take longer to cook than a genuine 150g breast. Lining the tray with baking paper means the chicken juices will collect as the breasts are cooked and rested. The juices can be spooned over the hot chicken as a light gravy.
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"title": "Baked chicken breast recipe",
"content": "An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_chicken_breast_49731_16x9.jpg Beautifully tender and succulent, baked chicken breasts cooked this way can be served hot or eaten cold for salads and sandwiches. The key is not to overcook them. 1 skinless chicken breast fillet½ tsp olive oilflaked sea salt and freshly ground black pepper 1 skinless chicken breast fillet ½ tsp olive oil flaked sea salt and freshly ground black pepper large pinch dried chilli flakes, plus pinch dried oregano (optional)pinch dried mixed herbs plus pinch garlic granules (optional)2 pinches Cajun seasoning (optional)2 pinches ground paprika, plus small pinch dried thyme (optional) large pinch dried chilli flakes, plus pinch dried oregano (optional) pinch dried mixed herbs plus pinch garlic granules (optional) 2 pinches Cajun seasoning (optional) 2 pinches ground paprika, plus small pinch dried thyme (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.Place the chicken breast on the tray – if cooking more than one breast, space them well apart. Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions.Bake for 16–22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through.If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. It should reach at least 75C. Alternatively, pierce the thickest part of the breast with a skewer and check that the juices run clear; make sure there is no pinkness remaining when the chicken is sliced. If there is, put the chicken back in the oven for a few minutes.Leave to rest on the tray for 5 minutes before serving. If serving the chicken cold, pat it lightly with kitchen paper after resting and leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Place the chicken breast on the tray – if cooking more than one breast, space them well apart. Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions. Place the chicken breast on the tray – if cooking more than one breast, space them well apart. Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions. Bake for 16–22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through. Bake for 16–22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes; a 200–250g/7–9oz one 18–20 minutes; and a 250–300g/9–10½ one 20–22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through. If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. It should reach at least 75C. Alternatively, pierce the thickest part of the breast with a skewer and check that the juices run clear; make sure there is no pinkness remaining when the chicken is sliced. If there is, put the chicken back in the oven for a few minutes. If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. It should reach at least 75C. Alternatively, pierce the thickest part of the breast with a skewer and check that the juices run clear; make sure there is no pinkness remaining when the chicken is sliced. If there is, put the chicken back in the oven for a few minutes. Leave to rest on the tray for 5 minutes before serving. If serving the chicken cold, pat it lightly with kitchen paper after resting and leave to cool. Leave to rest on the tray for 5 minutes before serving. If serving the chicken cold, pat it lightly with kitchen paper after resting and leave to cool. Recipe tips A digital food thermometer will help you achieve perfect results whatever the size of the chicken breast. Sometimes very large chicken breasts are cut in the packs to come closer to 150g, but this can mean they are very thick and take longer to cook than a genuine 150g breast. Lining the tray with baking paper means the chicken juices will collect as the breasts are cooked and rested. The juices can be spooned over the hot chicken as a light gravy."
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d28c160b7697ee47cb8beda0a9c0e50d3d9f5d764ed2d29a859eac4af7b962f8
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One-pot Cajun rice recipe
An average of 3.5 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pot_cajun_rice_62698_16x9.jpg A gently spicy chicken one-pot that can be thrown together quickly for easy mid-week meals. Top with fresh olives, parsley and lemon juice for a final fresh flourish. With a GI of 51, this meal is high protein, low GI. Each serving provides 462 kcal, 44g protein, 43g carbohydrate (of which 11g sugars), 11g fat (of which 2g saturates), 7.8g fibre and 0.47g salt per portion. 2 tsp smoked paprika2 tsp ground cumin1 tsp asafoetida (or ½ tsp each of onion and garlic powder)2 tsp dried mixed herbs4 chicken breasts, trimmed to be the same size2 tbsp olive oil1 onion, chopped2 peppers, sliced4 sticks celery, chopped2 carrots, chopped200g/7oz brown or basmati rice2 garlic cloves, chopped1 chicken low-salt stock cube16 olives2 handfuls fresh parsley, leaves picked and chopped1 lemon, juice only 2 tsp smoked paprika 2 tsp ground cumin 1 tsp asafoetida (or ½ tsp each of onion and garlic powder) 2 tsp dried mixed herbs 4 chicken breasts, trimmed to be the same size 2 tbsp olive oil 1 onion, chopped 2 peppers, sliced 4 sticks celery, chopped 2 carrots, chopped 200g/7oz brown or basmati rice 2 garlic cloves, chopped 1 chicken low-salt stock cube 16 olives 2 handfuls fresh parsley, leaves picked and chopped 1 lemon, juice only Method Mix together the paprika, cumin, asafetida and dried mixed herbs in a bowl, then coat the chicken breasts in the spice mixture. Heat half of the olive oil in a large lidded saucepan, add the chicken and drizzle the rest of the olive oil over the chicken. Reserve any remaining spice mixture. Cook for 7–8 minutes, turning regularly using tongs. Transfer the chicken to a plate and set aside.Using the same pan as the chicken was cooked in, fry the onion for a few minutes, add the other vegetables and a splash of water. Cook for 3 minutes. Tip in the rice, garlic and add any leftover spice mixture. Cook for 1 minute, stirring so that it doesn’t stick. Pour in 250ml/9fl of oz water and add the stock cube. Bring to the boil and reduce the heat to a simmer.Place the chicken back on top of the rice mixture, cover with the lid and cook for 15 minutes, or until the rice is cooked through.Top with the olives and parsley, and drizzle over the lemon juice. Serve hot. Mix together the paprika, cumin, asafetida and dried mixed herbs in a bowl, then coat the chicken breasts in the spice mixture. Mix together the paprika, cumin, asafetida and dried mixed herbs in a bowl, then coat the chicken breasts in the spice mixture. Heat half of the olive oil in a large lidded saucepan, add the chicken and drizzle the rest of the olive oil over the chicken. Reserve any remaining spice mixture. Cook for 7–8 minutes, turning regularly using tongs. Transfer the chicken to a plate and set aside. Heat half of the olive oil in a large lidded saucepan, add the chicken and drizzle the rest of the olive oil over the chicken. Reserve any remaining spice mixture. Cook for 7–8 minutes, turning regularly using tongs. Transfer the chicken to a plate and set aside. Using the same pan as the chicken was cooked in, fry the onion for a few minutes, add the other vegetables and a splash of water. Cook for 3 minutes. Tip in the rice, garlic and add any leftover spice mixture. Cook for 1 minute, stirring so that it doesn’t stick. Pour in 250ml/9fl of oz water and add the stock cube. Bring to the boil and reduce the heat to a simmer. Using the same pan as the chicken was cooked in, fry the onion for a few minutes, add the other vegetables and a splash of water. Cook for 3 minutes. Tip in the rice, garlic and add any leftover spice mixture. Cook for 1 minute, stirring so that it doesn’t stick. Pour in 250ml/9fl of oz water and add the stock cube. Bring to the boil and reduce the heat to a simmer. Place the chicken back on top of the rice mixture, cover with the lid and cook for 15 minutes, or until the rice is cooked through. Place the chicken back on top of the rice mixture, cover with the lid and cook for 15 minutes, or until the rice is cooked through. Top with the olives and parsley, and drizzle over the lemon juice. Serve hot. Top with the olives and parsley, and drizzle over the lemon juice. Serve hot.
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"title": "One-pot Cajun rice recipe",
"content": "An average of 3.5 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pot_cajun_rice_62698_16x9.jpg A gently spicy chicken one-pot that can be thrown together quickly for easy mid-week meals. Top with fresh olives, parsley and lemon juice for a final fresh flourish. With a GI of 51, this meal is high protein, low GI. Each serving provides 462 kcal, 44g protein, 43g carbohydrate (of which 11g sugars), 11g fat (of which 2g saturates), 7.8g fibre and 0.47g salt per portion. 2 tsp smoked paprika2 tsp ground cumin1 tsp asafoetida (or ½ tsp each of onion and garlic powder)2 tsp dried mixed herbs4 chicken breasts, trimmed to be the same size2 tbsp olive oil1 onion, chopped2 peppers, sliced4 sticks celery, chopped2 carrots, chopped200g/7oz brown or basmati rice2 garlic cloves, chopped1 chicken low-salt stock cube16 olives2 handfuls fresh parsley, leaves picked and chopped1 lemon, juice only 2 tsp smoked paprika 2 tsp ground cumin 1 tsp asafoetida (or ½ tsp each of onion and garlic powder) 2 tsp dried mixed herbs 4 chicken breasts, trimmed to be the same size 2 tbsp olive oil 1 onion, chopped 2 peppers, sliced 4 sticks celery, chopped 2 carrots, chopped 200g/7oz brown or basmati rice 2 garlic cloves, chopped 1 chicken low-salt stock cube 16 olives 2 handfuls fresh parsley, leaves picked and chopped 1 lemon, juice only Method Mix together the paprika, cumin, asafetida and dried mixed herbs in a bowl, then coat the chicken breasts in the spice mixture. Heat half of the olive oil in a large lidded saucepan, add the chicken and drizzle the rest of the olive oil over the chicken. Reserve any remaining spice mixture. Cook for 7–8 minutes, turning regularly using tongs. Transfer the chicken to a plate and set aside.Using the same pan as the chicken was cooked in, fry the onion for a few minutes, add the other vegetables and a splash of water. Cook for 3 minutes. Tip in the rice, garlic and add any leftover spice mixture. Cook for 1 minute, stirring so that it doesn’t stick. Pour in 250ml/9fl of oz water and add the stock cube. Bring to the boil and reduce the heat to a simmer.Place the chicken back on top of the rice mixture, cover with the lid and cook for 15 minutes, or until the rice is cooked through.Top with the olives and parsley, and drizzle over the lemon juice. Serve hot. Mix together the paprika, cumin, asafetida and dried mixed herbs in a bowl, then coat the chicken breasts in the spice mixture. Mix together the paprika, cumin, asafetida and dried mixed herbs in a bowl, then coat the chicken breasts in the spice mixture. Heat half of the olive oil in a large lidded saucepan, add the chicken and drizzle the rest of the olive oil over the chicken. Reserve any remaining spice mixture. Cook for 7–8 minutes, turning regularly using tongs. Transfer the chicken to a plate and set aside. Heat half of the olive oil in a large lidded saucepan, add the chicken and drizzle the rest of the olive oil over the chicken. Reserve any remaining spice mixture. Cook for 7–8 minutes, turning regularly using tongs. Transfer the chicken to a plate and set aside. Using the same pan as the chicken was cooked in, fry the onion for a few minutes, add the other vegetables and a splash of water. Cook for 3 minutes. Tip in the rice, garlic and add any leftover spice mixture. Cook for 1 minute, stirring so that it doesn’t stick. Pour in 250ml/9fl of oz water and add the stock cube. Bring to the boil and reduce the heat to a simmer. Using the same pan as the chicken was cooked in, fry the onion for a few minutes, add the other vegetables and a splash of water. Cook for 3 minutes. Tip in the rice, garlic and add any leftover spice mixture. Cook for 1 minute, stirring so that it doesn’t stick. Pour in 250ml/9fl of oz water and add the stock cube. Bring to the boil and reduce the heat to a simmer. Place the chicken back on top of the rice mixture, cover with the lid and cook for 15 minutes, or until the rice is cooked through. Place the chicken back on top of the rice mixture, cover with the lid and cook for 15 minutes, or until the rice is cooked through. Top with the olives and parsley, and drizzle over the lemon juice. Serve hot. Top with the olives and parsley, and drizzle over the lemon juice. Serve hot."
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db0a397a8a719bb90876695f32de7c7493eb5d2b33d1988dbeea35bf63b5ae12
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Peanut butter squares recipe
An average of 4.6 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_butter_squares_17553_16x9.jpg I was recipe testing some millionaire’s shortbread and found I did not have enough of the correct ingredients. A family-sized pot of crunchy peanut butter sat almost full at the back of my cupboard, providing me with some nutty inspiration for these peanut butter squares. 150g/5½oz butter200g/7oz dark chocolate (at least 60% cocoa solids) or milk chocolate (or a mixture of both)250g/9oz digestive biscuits200g/7oz soft light brown sugar 300g/10½oz crunchy peanut butter1 tsp vanilla extract 150g/5½oz butter 200g/7oz dark chocolate (at least 60% cocoa solids) or milk chocolate (or a mixture of both) 250g/9oz digestive biscuits 200g/7oz soft light brown sugar 300g/10½oz crunchy peanut butter 1 tsp vanilla extract Method Line a 20cm/8in square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set).Melt the butter in a large pan over a low heat. Snap the chocolate into squares and throw into a small bowl. Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water. Make sure that the bottom of the pan does not touch the water or the chocolate may ‘seize’ and go really grainy and stiff.Blitz the digestive biscuits and brown sugar in a blender or food processor to give fine crumbs. Tip them into the melted butter. Stir in the peanut butter and vanilla extract and mix together so everything is well combined.Tip the mixture into the lined tin and press it down really hard with the back of the spoon. It needs to be really compact and tight. Then pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered. Pop in the freezer for 30 minutes to firm up (or the fridge for an hour).Once the chocolate is set, remove it from the freezer (or fridge). Lift it out of the tin with the help of the baking parchment. Remove the paper and then use a sharp knife to divide it into 16 squares and serve. Line a 20cm/8in square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set). Line a 20cm/8in square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set). Melt the butter in a large pan over a low heat. Melt the butter in a large pan over a low heat. Snap the chocolate into squares and throw into a small bowl. Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water. Make sure that the bottom of the pan does not touch the water or the chocolate may ‘seize’ and go really grainy and stiff. Snap the chocolate into squares and throw into a small bowl. Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water. Make sure that the bottom of the pan does not touch the water or the chocolate may ‘seize’ and go really grainy and stiff. Blitz the digestive biscuits and brown sugar in a blender or food processor to give fine crumbs. Tip them into the melted butter. Stir in the peanut butter and vanilla extract and mix together so everything is well combined. Blitz the digestive biscuits and brown sugar in a blender or food processor to give fine crumbs. Tip them into the melted butter. Stir in the peanut butter and vanilla extract and mix together so everything is well combined. Tip the mixture into the lined tin and press it down really hard with the back of the spoon. It needs to be really compact and tight. Then pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered. Pop in the freezer for 30 minutes to firm up (or the fridge for an hour). Tip the mixture into the lined tin and press it down really hard with the back of the spoon. It needs to be really compact and tight. Then pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered. Pop in the freezer for 30 minutes to firm up (or the fridge for an hour). Once the chocolate is set, remove it from the freezer (or fridge). Lift it out of the tin with the help of the baking parchment. Remove the paper and then use a sharp knife to divide it into 16 squares and serve. Once the chocolate is set, remove it from the freezer (or fridge). Lift it out of the tin with the help of the baking parchment. Remove the paper and then use a sharp knife to divide it into 16 squares and serve. Recipe tips These will last for a few days in an airtight container.
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"title": "Peanut butter squares recipe",
"content": "An average of 4.6 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_butter_squares_17553_16x9.jpg I was recipe testing some millionaire’s shortbread and found I did not have enough of the correct ingredients. A family-sized pot of crunchy peanut butter sat almost full at the back of my cupboard, providing me with some nutty inspiration for these peanut butter squares. 150g/5½oz butter200g/7oz dark chocolate (at least 60% cocoa solids) or milk chocolate (or a mixture of both)250g/9oz digestive biscuits200g/7oz soft light brown sugar 300g/10½oz crunchy peanut butter1 tsp vanilla extract 150g/5½oz butter 200g/7oz dark chocolate (at least 60% cocoa solids) or milk chocolate (or a mixture of both) 250g/9oz digestive biscuits 200g/7oz soft light brown sugar 300g/10½oz crunchy peanut butter 1 tsp vanilla extract Method Line a 20cm/8in square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set).Melt the butter in a large pan over a low heat. Snap the chocolate into squares and throw into a small bowl. Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water. Make sure that the bottom of the pan does not touch the water or the chocolate may ‘seize’ and go really grainy and stiff.Blitz the digestive biscuits and brown sugar in a blender or food processor to give fine crumbs. Tip them into the melted butter. Stir in the peanut butter and vanilla extract and mix together so everything is well combined.Tip the mixture into the lined tin and press it down really hard with the back of the spoon. It needs to be really compact and tight. Then pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered. Pop in the freezer for 30 minutes to firm up (or the fridge for an hour).Once the chocolate is set, remove it from the freezer (or fridge). Lift it out of the tin with the help of the baking parchment. Remove the paper and then use a sharp knife to divide it into 16 squares and serve. Line a 20cm/8in square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set). Line a 20cm/8in square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set). Melt the butter in a large pan over a low heat. Melt the butter in a large pan over a low heat. Snap the chocolate into squares and throw into a small bowl. Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water. Make sure that the bottom of the pan does not touch the water or the chocolate may ‘seize’ and go really grainy and stiff. Snap the chocolate into squares and throw into a small bowl. Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water. Make sure that the bottom of the pan does not touch the water or the chocolate may ‘seize’ and go really grainy and stiff. Blitz the digestive biscuits and brown sugar in a blender or food processor to give fine crumbs. Tip them into the melted butter. Stir in the peanut butter and vanilla extract and mix together so everything is well combined. Blitz the digestive biscuits and brown sugar in a blender or food processor to give fine crumbs. Tip them into the melted butter. Stir in the peanut butter and vanilla extract and mix together so everything is well combined. Tip the mixture into the lined tin and press it down really hard with the back of the spoon. It needs to be really compact and tight. Then pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered. Pop in the freezer for 30 minutes to firm up (or the fridge for an hour). Tip the mixture into the lined tin and press it down really hard with the back of the spoon. It needs to be really compact and tight. Then pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered. Pop in the freezer for 30 minutes to firm up (or the fridge for an hour). Once the chocolate is set, remove it from the freezer (or fridge). Lift it out of the tin with the help of the baking parchment. Remove the paper and then use a sharp knife to divide it into 16 squares and serve. Once the chocolate is set, remove it from the freezer (or fridge). Lift it out of the tin with the help of the baking parchment. Remove the paper and then use a sharp knife to divide it into 16 squares and serve. Recipe tips These will last for a few days in an airtight container."
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d16c7b4a06280c0e4bef00d181f0135e31a2ba01fce0911c38dbb0235ebfcf0e
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Stained glass window biscuits recipe
An average of 3.3 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/stained_glass_window_09846_16x9.jpg These Christmas stained-glass window biscuits are perfect for hanging on the tree – the lights will twinkle through the ‘windows’, which are simply melted boiled sweets. 150g/5½oz butter, softened100g/3½oz muscovado sugar1 large free-range egg250g/9oz plain flour, plus extra for flouring1 tsp baking powderpinch salt1 tbsp mixed spice1 tsp vanilla extract1 pack boiled coloured sweets 150g/5½oz butter, softened 100g/3½oz muscovado sugar 1 large free-range egg 250g/9oz plain flour, plus extra for flouring 1 tsp baking powder pinch salt 1 tbsp mixed spice 1 tsp vanilla extract 1 pack boiled coloured sweets Method Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper.Using an electric hand whisk, whisk together the butter and sugar in a large bowl. Once lightened and creamy add the egg and mix thoroughly.Sift in the flour, baking powder, salt, and mixed spice and then add the vanilla extract and mix with a wooden spoon until you reach a biscuit dough consistency.Turn the dough onto a floured work surface and roll out to about 1cm/½in thick. Cut out biscuit shapes (such as stars or Christmas trees) and place onto the lined baking tray (you may need more than one tray, or to cook in batches). Using a smaller cutter or a small knife cut out the centre of each biscuit. Place a boiled sweet into the hole (cut in half if your hole is smaller than 2.5cm/1in) and place in the preheated oven to cook for 15 minutes, or until golden-brown and crisp with the sweet melted.As soon as the biscuits are baked and while they are still warm, use a straw to poke a hole out of the top of each biscuit. Be careful not to make this hole too near the edge of the biscuit. Once the melted sweets have hardened, transfer to a wire rack to cool. Thread a length of string, ribbon or florist’s wire through the hole and hang the biscuits on the Christmas tree so the lights can shine through the centres. Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper. Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper. Using an electric hand whisk, whisk together the butter and sugar in a large bowl. Once lightened and creamy add the egg and mix thoroughly. Using an electric hand whisk, whisk together the butter and sugar in a large bowl. Once lightened and creamy add the egg and mix thoroughly. Sift in the flour, baking powder, salt, and mixed spice and then add the vanilla extract and mix with a wooden spoon until you reach a biscuit dough consistency. Sift in the flour, baking powder, salt, and mixed spice and then add the vanilla extract and mix with a wooden spoon until you reach a biscuit dough consistency. Turn the dough onto a floured work surface and roll out to about 1cm/½in thick. Cut out biscuit shapes (such as stars or Christmas trees) and place onto the lined baking tray (you may need more than one tray, or to cook in batches). Turn the dough onto a floured work surface and roll out to about 1cm/½in thick. Cut out biscuit shapes (such as stars or Christmas trees) and place onto the lined baking tray (you may need more than one tray, or to cook in batches). Using a smaller cutter or a small knife cut out the centre of each biscuit. Place a boiled sweet into the hole (cut in half if your hole is smaller than 2.5cm/1in) and place in the preheated oven to cook for 15 minutes, or until golden-brown and crisp with the sweet melted. Using a smaller cutter or a small knife cut out the centre of each biscuit. Place a boiled sweet into the hole (cut in half if your hole is smaller than 2.5cm/1in) and place in the preheated oven to cook for 15 minutes, or until golden-brown and crisp with the sweet melted. As soon as the biscuits are baked and while they are still warm, use a straw to poke a hole out of the top of each biscuit. Be careful not to make this hole too near the edge of the biscuit. Once the melted sweets have hardened, transfer to a wire rack to cool. Thread a length of string, ribbon or florist’s wire through the hole and hang the biscuits on the Christmas tree so the lights can shine through the centres. As soon as the biscuits are baked and while they are still warm, use a straw to poke a hole out of the top of each biscuit. Be careful not to make this hole too near the edge of the biscuit. Once the melted sweets have hardened, transfer to a wire rack to cool. Thread a length of string, ribbon or florist’s wire through the hole and hang the biscuits on the Christmas tree so the lights can shine through the centres.
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"title": "Stained glass window biscuits recipe",
"content": "An average of 3.3 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/stained_glass_window_09846_16x9.jpg These Christmas stained-glass window biscuits are perfect for hanging on the tree – the lights will twinkle through the ‘windows’, which are simply melted boiled sweets. 150g/5½oz butter, softened100g/3½oz muscovado sugar1 large free-range egg250g/9oz plain flour, plus extra for flouring1 tsp baking powderpinch salt1 tbsp mixed spice1 tsp vanilla extract1 pack boiled coloured sweets 150g/5½oz butter, softened 100g/3½oz muscovado sugar 1 large free-range egg 250g/9oz plain flour, plus extra for flouring 1 tsp baking powder pinch salt 1 tbsp mixed spice 1 tsp vanilla extract 1 pack boiled coloured sweets Method Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper.Using an electric hand whisk, whisk together the butter and sugar in a large bowl. Once lightened and creamy add the egg and mix thoroughly.Sift in the flour, baking powder, salt, and mixed spice and then add the vanilla extract and mix with a wooden spoon until you reach a biscuit dough consistency.Turn the dough onto a floured work surface and roll out to about 1cm/½in thick. Cut out biscuit shapes (such as stars or Christmas trees) and place onto the lined baking tray (you may need more than one tray, or to cook in batches). Using a smaller cutter or a small knife cut out the centre of each biscuit. Place a boiled sweet into the hole (cut in half if your hole is smaller than 2.5cm/1in) and place in the preheated oven to cook for 15 minutes, or until golden-brown and crisp with the sweet melted.As soon as the biscuits are baked and while they are still warm, use a straw to poke a hole out of the top of each biscuit. Be careful not to make this hole too near the edge of the biscuit. Once the melted sweets have hardened, transfer to a wire rack to cool. Thread a length of string, ribbon or florist’s wire through the hole and hang the biscuits on the Christmas tree so the lights can shine through the centres. Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper. Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper. Using an electric hand whisk, whisk together the butter and sugar in a large bowl. Once lightened and creamy add the egg and mix thoroughly. Using an electric hand whisk, whisk together the butter and sugar in a large bowl. Once lightened and creamy add the egg and mix thoroughly. Sift in the flour, baking powder, salt, and mixed spice and then add the vanilla extract and mix with a wooden spoon until you reach a biscuit dough consistency. Sift in the flour, baking powder, salt, and mixed spice and then add the vanilla extract and mix with a wooden spoon until you reach a biscuit dough consistency. Turn the dough onto a floured work surface and roll out to about 1cm/½in thick. Cut out biscuit shapes (such as stars or Christmas trees) and place onto the lined baking tray (you may need more than one tray, or to cook in batches). Turn the dough onto a floured work surface and roll out to about 1cm/½in thick. Cut out biscuit shapes (such as stars or Christmas trees) and place onto the lined baking tray (you may need more than one tray, or to cook in batches). Using a smaller cutter or a small knife cut out the centre of each biscuit. Place a boiled sweet into the hole (cut in half if your hole is smaller than 2.5cm/1in) and place in the preheated oven to cook for 15 minutes, or until golden-brown and crisp with the sweet melted. Using a smaller cutter or a small knife cut out the centre of each biscuit. Place a boiled sweet into the hole (cut in half if your hole is smaller than 2.5cm/1in) and place in the preheated oven to cook for 15 minutes, or until golden-brown and crisp with the sweet melted. As soon as the biscuits are baked and while they are still warm, use a straw to poke a hole out of the top of each biscuit. Be careful not to make this hole too near the edge of the biscuit. Once the melted sweets have hardened, transfer to a wire rack to cool. Thread a length of string, ribbon or florist’s wire through the hole and hang the biscuits on the Christmas tree so the lights can shine through the centres. As soon as the biscuits are baked and while they are still warm, use a straw to poke a hole out of the top of each biscuit. Be careful not to make this hole too near the edge of the biscuit. Once the melted sweets have hardened, transfer to a wire rack to cool. Thread a length of string, ribbon or florist’s wire through the hole and hang the biscuits on the Christmas tree so the lights can shine through the centres."
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0ed5c1658434e1a1412ef4be9e4de131d29a0950698d4ccfd25676f43b0ba575
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Mary Berry's carrot cake muffins recipe
An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_cake_muffins_57211_16x9.jpg Mary Berry ensures you can have all the same flavours of carrot cake in a respectable muffin, plus the sweet cream cheese icing as a surprise filling. 75g/2½oz shredded bran cereal225ml/8fl oz milk1 medium orange, zest only120g/4oz cream cheese1 tbsp caster sugar3 large carrots, peeled 125g/4½oz light muscovado sugar200g/7oz self-raising flour1 tsp baking powder1½ tsp ground cinnamon1tsp ground ginger2 free-range eggs4 tbsp sunflower oil 75g/2½oz shredded bran cereal 225ml/8fl oz milk 1 medium orange, zest only 120g/4oz cream cheese 1 tbsp caster sugar 3 large carrots, peeled 125g/4½oz light muscovado sugar 200g/7oz self-raising flour 1 tsp baking powder 1½ tsp ground cinnamon 1tsp ground ginger 2 free-range eggs 4 tbsp sunflower oil Method Put the bran cereal and milk in a large mixing bowl and stir just to mix. Leave to soak for 15 minutes. Meanwhile, preheat the oven to 220C/425F/Gas 7. Line a 12-hole muffin tray with paper muffin cases.Add half the zest to the cereal and milk and put to one side. In a small bowl, add the cream cheese and caster sugar to the remaining zest and mix well – this will be your filling. Using the coarse-hole side of a grater, grate the carrots onto a board. Weigh out 150g/5½oz grated carrot and add to the large bowl. (Save any leftover carrots for a salad.)By now the cereal will be very mushy. Add the brown sugar and mix well with a wooden spoon. Sift in the flour, baking powder, cinnamon and ginger but don’t mix them in just yet. Break the eggs into another bowl and add the oil. Beat with a fork just until the egg yolks are broken up and mixed with the whites. Tip into the large bowl and mix everything together with the wooden spoon. Using a medium-sized spoon, drop a dollop of the carrot mixture into each paper muffin case in the tray. Drop a small spoonful of the cream cheese filling into the middle. Cover the filling with the rest of the carrot mixture, dividing it evenly among the cases. Place in the heated oven and bake for about 20 minutes until golden-brown. Check the muffins are cooked by gently pressing the centre of a muffin with your finger – if it springs back then it’s ready.Remove the tray from the oven and leave for five minutes, then carefully transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 24 hours. Put the bran cereal and milk in a large mixing bowl and stir just to mix. Leave to soak for 15 minutes. Meanwhile, preheat the oven to 220C/425F/Gas 7. Line a 12-hole muffin tray with paper muffin cases. Put the bran cereal and milk in a large mixing bowl and stir just to mix. Leave to soak for 15 minutes. Meanwhile, preheat the oven to 220C/425F/Gas 7. Line a 12-hole muffin tray with paper muffin cases. Add half the zest to the cereal and milk and put to one side. In a small bowl, add the cream cheese and caster sugar to the remaining zest and mix well – this will be your filling. Add half the zest to the cereal and milk and put to one side. In a small bowl, add the cream cheese and caster sugar to the remaining zest and mix well – this will be your filling. Using the coarse-hole side of a grater, grate the carrots onto a board. Weigh out 150g/5½oz grated carrot and add to the large bowl. (Save any leftover carrots for a salad.) Using the coarse-hole side of a grater, grate the carrots onto a board. Weigh out 150g/5½oz grated carrot and add to the large bowl. (Save any leftover carrots for a salad.) By now the cereal will be very mushy. Add the brown sugar and mix well with a wooden spoon. Sift in the flour, baking powder, cinnamon and ginger but don’t mix them in just yet. By now the cereal will be very mushy. Add the brown sugar and mix well with a wooden spoon. Sift in the flour, baking powder, cinnamon and ginger but don’t mix them in just yet. Break the eggs into another bowl and add the oil. Beat with a fork just until the egg yolks are broken up and mixed with the whites. Tip into the large bowl and mix everything together with the wooden spoon. Break the eggs into another bowl and add the oil. Beat with a fork just until the egg yolks are broken up and mixed with the whites. Tip into the large bowl and mix everything together with the wooden spoon. Using a medium-sized spoon, drop a dollop of the carrot mixture into each paper muffin case in the tray. Drop a small spoonful of the cream cheese filling into the middle. Using a medium-sized spoon, drop a dollop of the carrot mixture into each paper muffin case in the tray. Drop a small spoonful of the cream cheese filling into the middle. Cover the filling with the rest of the carrot mixture, dividing it evenly among the cases. Place in the heated oven and bake for about 20 minutes until golden-brown. Check the muffins are cooked by gently pressing the centre of a muffin with your finger – if it springs back then it’s ready. Cover the filling with the rest of the carrot mixture, dividing it evenly among the cases. Place in the heated oven and bake for about 20 minutes until golden-brown. Check the muffins are cooked by gently pressing the centre of a muffin with your finger – if it springs back then it’s ready. Remove the tray from the oven and leave for five minutes, then carefully transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 24 hours. Remove the tray from the oven and leave for five minutes, then carefully transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 24 hours.
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"title": "Mary Berry's carrot cake muffins recipe",
"content": "An average of 4.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_cake_muffins_57211_16x9.jpg Mary Berry ensures you can have all the same flavours of carrot cake in a respectable muffin, plus the sweet cream cheese icing as a surprise filling. 75g/2½oz shredded bran cereal225ml/8fl oz milk1 medium orange, zest only120g/4oz cream cheese1 tbsp caster sugar3 large carrots, peeled 125g/4½oz light muscovado sugar200g/7oz self-raising flour1 tsp baking powder1½ tsp ground cinnamon1tsp ground ginger2 free-range eggs4 tbsp sunflower oil 75g/2½oz shredded bran cereal 225ml/8fl oz milk 1 medium orange, zest only 120g/4oz cream cheese 1 tbsp caster sugar 3 large carrots, peeled 125g/4½oz light muscovado sugar 200g/7oz self-raising flour 1 tsp baking powder 1½ tsp ground cinnamon 1tsp ground ginger 2 free-range eggs 4 tbsp sunflower oil Method Put the bran cereal and milk in a large mixing bowl and stir just to mix. Leave to soak for 15 minutes. Meanwhile, preheat the oven to 220C/425F/Gas 7. Line a 12-hole muffin tray with paper muffin cases.Add half the zest to the cereal and milk and put to one side. In a small bowl, add the cream cheese and caster sugar to the remaining zest and mix well – this will be your filling. Using the coarse-hole side of a grater, grate the carrots onto a board. Weigh out 150g/5½oz grated carrot and add to the large bowl. (Save any leftover carrots for a salad.)By now the cereal will be very mushy. Add the brown sugar and mix well with a wooden spoon. Sift in the flour, baking powder, cinnamon and ginger but don’t mix them in just yet. Break the eggs into another bowl and add the oil. Beat with a fork just until the egg yolks are broken up and mixed with the whites. Tip into the large bowl and mix everything together with the wooden spoon. Using a medium-sized spoon, drop a dollop of the carrot mixture into each paper muffin case in the tray. Drop a small spoonful of the cream cheese filling into the middle. Cover the filling with the rest of the carrot mixture, dividing it evenly among the cases. Place in the heated oven and bake for about 20 minutes until golden-brown. Check the muffins are cooked by gently pressing the centre of a muffin with your finger – if it springs back then it’s ready.Remove the tray from the oven and leave for five minutes, then carefully transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 24 hours. Put the bran cereal and milk in a large mixing bowl and stir just to mix. Leave to soak for 15 minutes. Meanwhile, preheat the oven to 220C/425F/Gas 7. Line a 12-hole muffin tray with paper muffin cases. Put the bran cereal and milk in a large mixing bowl and stir just to mix. Leave to soak for 15 minutes. Meanwhile, preheat the oven to 220C/425F/Gas 7. Line a 12-hole muffin tray with paper muffin cases. Add half the zest to the cereal and milk and put to one side. In a small bowl, add the cream cheese and caster sugar to the remaining zest and mix well – this will be your filling. Add half the zest to the cereal and milk and put to one side. In a small bowl, add the cream cheese and caster sugar to the remaining zest and mix well – this will be your filling. Using the coarse-hole side of a grater, grate the carrots onto a board. Weigh out 150g/5½oz grated carrot and add to the large bowl. (Save any leftover carrots for a salad.) Using the coarse-hole side of a grater, grate the carrots onto a board. Weigh out 150g/5½oz grated carrot and add to the large bowl. (Save any leftover carrots for a salad.) By now the cereal will be very mushy. Add the brown sugar and mix well with a wooden spoon. Sift in the flour, baking powder, cinnamon and ginger but don’t mix them in just yet. By now the cereal will be very mushy. Add the brown sugar and mix well with a wooden spoon. Sift in the flour, baking powder, cinnamon and ginger but don’t mix them in just yet. Break the eggs into another bowl and add the oil. Beat with a fork just until the egg yolks are broken up and mixed with the whites. Tip into the large bowl and mix everything together with the wooden spoon. Break the eggs into another bowl and add the oil. Beat with a fork just until the egg yolks are broken up and mixed with the whites. Tip into the large bowl and mix everything together with the wooden spoon. Using a medium-sized spoon, drop a dollop of the carrot mixture into each paper muffin case in the tray. Drop a small spoonful of the cream cheese filling into the middle. Using a medium-sized spoon, drop a dollop of the carrot mixture into each paper muffin case in the tray. Drop a small spoonful of the cream cheese filling into the middle. Cover the filling with the rest of the carrot mixture, dividing it evenly among the cases. Place in the heated oven and bake for about 20 minutes until golden-brown. Check the muffins are cooked by gently pressing the centre of a muffin with your finger – if it springs back then it’s ready. Cover the filling with the rest of the carrot mixture, dividing it evenly among the cases. Place in the heated oven and bake for about 20 minutes until golden-brown. Check the muffins are cooked by gently pressing the centre of a muffin with your finger – if it springs back then it’s ready. Remove the tray from the oven and leave for five minutes, then carefully transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 24 hours. Remove the tray from the oven and leave for five minutes, then carefully transfer the muffins to a wire rack to cool. Store in an airtight container and eat within 24 hours."
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8b27b62fd897c2f03e37d9ef3d5eb64909359b132c80c88e6c137e3c27992a41
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Parmesan biscuits recipe
An average of 4.7 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/parmesan_biscuits_54963_16x9.jpg You’ll never tire of cooking Simon Hopkinson’s easy cheesy biscuit recipe: perfect for weekend baking. 100g/3½ oz cold unsalted butter, cut into chunks100g/3½ oz plain flour, plus extra for flouringpinch saltpinch cayenne pepper1 heaped tsp mustard powder50g/1¾ oz finely grated mature cheddar50g/1¾ oz finely grated parmesan, or similar vegetarian hard cheese, plus a little extra1 egg, beaten 100g/3½ oz cold unsalted butter, cut into chunks 100g/3½ oz plain flour, plus extra for flouring pinch salt pinch cayenne pepper 1 heaped tsp mustard powder 50g/1¾ oz finely grated mature cheddar 50g/1¾ oz finely grated parmesan, or similar vegetarian hard cheese, plus a little extra 1 egg, beaten Method Preheat the oven to 180C/350F/Gas 4.Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together - it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to the size and shape you wish - anything between 3cm/1¼in and 5cm/2in, depending on the occasion. Lay them out on a greased baking tray about 2cm/¾in apart - it may take two lots of baking to use up the entire mixture.Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown colour; the superb smell will also inform you that they are ready.Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool. Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen! Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together - it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes. Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together - it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes. Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to the size and shape you wish - anything between 3cm/1¼in and 5cm/2in, depending on the occasion. Lay them out on a greased baking tray about 2cm/¾in apart - it may take two lots of baking to use up the entire mixture. Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to the size and shape you wish - anything between 3cm/1¼in and 5cm/2in, depending on the occasion. Lay them out on a greased baking tray about 2cm/¾in apart - it may take two lots of baking to use up the entire mixture. Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown colour; the superb smell will also inform you that they are ready. Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown colour; the superb smell will also inform you that they are ready. Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool. Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen! Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool. Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen!
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"title": "Parmesan biscuits recipe",
"content": "An average of 4.7 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/parmesan_biscuits_54963_16x9.jpg You’ll never tire of cooking Simon Hopkinson’s easy cheesy biscuit recipe: perfect for weekend baking. 100g/3½ oz cold unsalted butter, cut into chunks100g/3½ oz plain flour, plus extra for flouringpinch saltpinch cayenne pepper1 heaped tsp mustard powder50g/1¾ oz finely grated mature cheddar50g/1¾ oz finely grated parmesan, or similar vegetarian hard cheese, plus a little extra1 egg, beaten 100g/3½ oz cold unsalted butter, cut into chunks 100g/3½ oz plain flour, plus extra for flouring pinch salt pinch cayenne pepper 1 heaped tsp mustard powder 50g/1¾ oz finely grated mature cheddar 50g/1¾ oz finely grated parmesan, or similar vegetarian hard cheese, plus a little extra 1 egg, beaten Method Preheat the oven to 180C/350F/Gas 4.Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together - it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to the size and shape you wish - anything between 3cm/1¼in and 5cm/2in, depending on the occasion. Lay them out on a greased baking tray about 2cm/¾in apart - it may take two lots of baking to use up the entire mixture.Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown colour; the superb smell will also inform you that they are ready.Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool. Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen! Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together - it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes. Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together - it will eventually bind without the need for egg or water. Wrap in cling film and leave to chill in the fridge for at least 30 minutes. Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to the size and shape you wish - anything between 3cm/1¼in and 5cm/2in, depending on the occasion. Lay them out on a greased baking tray about 2cm/¾in apart - it may take two lots of baking to use up the entire mixture. Lightly flour a work surface and gently roll out the pastry to about the thickness of two pound coins. Cut out the biscuits to the size and shape you wish - anything between 3cm/1¼in and 5cm/2in, depending on the occasion. Lay them out on a greased baking tray about 2cm/¾in apart - it may take two lots of baking to use up the entire mixture. Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown colour; the superb smell will also inform you that they are ready. Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan. Bake for 10 minutes, or until they are a gorgeous golden-brown colour; the superb smell will also inform you that they are ready. Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool. Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen! Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool. Although the biscuits will keep well in a sealed container for a few days, I have never known this to happen!"
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a0369162b83503e52ee52a689e1d1a7a556d29cd55f42144ea3cbe4b30b90c26
|
Sun-dried tomato and poppy seed savoury biscuits recipe
An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sun-dried_tomato_and_86934_16x9.jpg A selection of savoury, buttery biscuits is just what’s needed at your next drinks party. 375g/13oz plain flour, plus extra for dusting1 tsp salt125g/4½oz unsalted butter, softened2 medium free-range eggs2 tbsp poppy seeds40g/1½oz parmesan, grated (or a similar vegetarian hard cheese)1 tbsp sun-dried tomato paste 1 tbsp sesame seeds 375g/13oz plain flour, plus extra for dusting 1 tsp salt 125g/4½oz unsalted butter, softened 2 medium free-range eggs 2 tbsp poppy seeds 40g/1½oz parmesan, grated (or a similar vegetarian hard cheese) 1 tbsp sun-dried tomato paste 1 tbsp sesame seeds Method Put the flour, salt, butter, one of the eggs and 40ml/1½fl oz water into a bowl and mix well for five minutes until you have a smooth dough. Divide the dough in half.On a lightly floured work surface, knead the poppy seeds in to one half of the dough and the parmesan and sun-dried tomato paste to the other.Using a rolling pin, roll out each piece of dough on a lightly floured work surface to about 3mm thick. Place each piece of dough on a baking tray, cover with cling film and refrigerate for 30 minutes.Preheat the oven to 200C/180C(fan)/Gas 6. Dust two large baking trays with flour. Using a 7cm/2¾cm round cutter cut out 18 rounds from each half of the dough, re-rolling as necessary. Place the rounds on the baking tray. Brush the biscuits with beaten egg and sprinkle the parmesan and tomato ones with sesame seeds.Bake for 10-15 minutes until golden-brown. Remove from the oven and transfer to a wire rack to cool. Serve warm or cold. Put the flour, salt, butter, one of the eggs and 40ml/1½fl oz water into a bowl and mix well for five minutes until you have a smooth dough. Divide the dough in half. Put the flour, salt, butter, one of the eggs and 40ml/1½fl oz water into a bowl and mix well for five minutes until you have a smooth dough. Divide the dough in half. On a lightly floured work surface, knead the poppy seeds in to one half of the dough and the parmesan and sun-dried tomato paste to the other. On a lightly floured work surface, knead the poppy seeds in to one half of the dough and the parmesan and sun-dried tomato paste to the other. Using a rolling pin, roll out each piece of dough on a lightly floured work surface to about 3mm thick. Place each piece of dough on a baking tray, cover with cling film and refrigerate for 30 minutes. Using a rolling pin, roll out each piece of dough on a lightly floured work surface to about 3mm thick. Place each piece of dough on a baking tray, cover with cling film and refrigerate for 30 minutes. Preheat the oven to 200C/180C(fan)/Gas 6. Dust two large baking trays with flour. Preheat the oven to 200C/180C(fan)/Gas 6. Dust two large baking trays with flour. Using a 7cm/2¾cm round cutter cut out 18 rounds from each half of the dough, re-rolling as necessary. Place the rounds on the baking tray. Using a 7cm/2¾cm round cutter cut out 18 rounds from each half of the dough, re-rolling as necessary. Place the rounds on the baking tray. Brush the biscuits with beaten egg and sprinkle the parmesan and tomato ones with sesame seeds. Brush the biscuits with beaten egg and sprinkle the parmesan and tomato ones with sesame seeds. Bake for 10-15 minutes until golden-brown. Remove from the oven and transfer to a wire rack to cool. Serve warm or cold. Bake for 10-15 minutes until golden-brown. Remove from the oven and transfer to a wire rack to cool. Serve warm or cold.
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"title": "Sun-dried tomato and poppy seed savoury biscuits recipe",
"content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sun-dried_tomato_and_86934_16x9.jpg A selection of savoury, buttery biscuits is just what’s needed at your next drinks party. 375g/13oz plain flour, plus extra for dusting1 tsp salt125g/4½oz unsalted butter, softened2 medium free-range eggs2 tbsp poppy seeds40g/1½oz parmesan, grated (or a similar vegetarian hard cheese)1 tbsp sun-dried tomato paste 1 tbsp sesame seeds 375g/13oz plain flour, plus extra for dusting 1 tsp salt 125g/4½oz unsalted butter, softened 2 medium free-range eggs 2 tbsp poppy seeds 40g/1½oz parmesan, grated (or a similar vegetarian hard cheese) 1 tbsp sun-dried tomato paste 1 tbsp sesame seeds Method Put the flour, salt, butter, one of the eggs and 40ml/1½fl oz water into a bowl and mix well for five minutes until you have a smooth dough. Divide the dough in half.On a lightly floured work surface, knead the poppy seeds in to one half of the dough and the parmesan and sun-dried tomato paste to the other.Using a rolling pin, roll out each piece of dough on a lightly floured work surface to about 3mm thick. Place each piece of dough on a baking tray, cover with cling film and refrigerate for 30 minutes.Preheat the oven to 200C/180C(fan)/Gas 6. Dust two large baking trays with flour. Using a 7cm/2¾cm round cutter cut out 18 rounds from each half of the dough, re-rolling as necessary. Place the rounds on the baking tray. Brush the biscuits with beaten egg and sprinkle the parmesan and tomato ones with sesame seeds.Bake for 10-15 minutes until golden-brown. Remove from the oven and transfer to a wire rack to cool. Serve warm or cold. Put the flour, salt, butter, one of the eggs and 40ml/1½fl oz water into a bowl and mix well for five minutes until you have a smooth dough. Divide the dough in half. Put the flour, salt, butter, one of the eggs and 40ml/1½fl oz water into a bowl and mix well for five minutes until you have a smooth dough. Divide the dough in half. On a lightly floured work surface, knead the poppy seeds in to one half of the dough and the parmesan and sun-dried tomato paste to the other. On a lightly floured work surface, knead the poppy seeds in to one half of the dough and the parmesan and sun-dried tomato paste to the other. Using a rolling pin, roll out each piece of dough on a lightly floured work surface to about 3mm thick. Place each piece of dough on a baking tray, cover with cling film and refrigerate for 30 minutes. Using a rolling pin, roll out each piece of dough on a lightly floured work surface to about 3mm thick. Place each piece of dough on a baking tray, cover with cling film and refrigerate for 30 minutes. Preheat the oven to 200C/180C(fan)/Gas 6. Dust two large baking trays with flour. Preheat the oven to 200C/180C(fan)/Gas 6. Dust two large baking trays with flour. Using a 7cm/2¾cm round cutter cut out 18 rounds from each half of the dough, re-rolling as necessary. Place the rounds on the baking tray. Using a 7cm/2¾cm round cutter cut out 18 rounds from each half of the dough, re-rolling as necessary. Place the rounds on the baking tray. Brush the biscuits with beaten egg and sprinkle the parmesan and tomato ones with sesame seeds. Brush the biscuits with beaten egg and sprinkle the parmesan and tomato ones with sesame seeds. Bake for 10-15 minutes until golden-brown. Remove from the oven and transfer to a wire rack to cool. Serve warm or cold. Bake for 10-15 minutes until golden-brown. Remove from the oven and transfer to a wire rack to cool. Serve warm or cold."
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d0f38e69f769c9b9fe8984b59e3b1be2769a7806160c4482b69127eb2609ed21
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Gingerbread cookies recipe
Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough.Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out.Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly.Preheat the oven to 180C/160C Fan/Gas 4.Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using a template or gift tag, cut out your tags with a sharp knife. You could also use a suitably sized cutter-approx 5 x7cm. Gather up the dough trimmings and re-roll them between more parchment paper to cut more tags. Lift the tags, on the parchment, on to a baking tray. If necessary, trim off the top corners of each tag with a knife to make the classic tag shape. Create a hole near one end with the end of the drinking straw. If you want to emboss your tags, do it now. Chill for about 15 minutes.Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool.To finish the biscuit tags, roll out the fondant between two pieces of baking parchment to a 2mm thickness. Peel off the top sheet of parchment and use a 1.5cm round piping nozzle or a pen lid to cut out circles. Use a paintbrush to apply a tiny bit of water or runny honey to each biscuit tag around the cut-out hole, to act as glue, then place a circle of fondant on top. Use the drinking straw or the end of the paintbrush to push the fondant through the hole in the biscuit, leaving a white border.Leave to set before threading strawberry laces through the holes. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly. Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using a template or gift tag, cut out your tags with a sharp knife. You could also use a suitably sized cutter-approx 5 x7cm. Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using a template or gift tag, cut out your tags with a sharp knife. You could also use a suitably sized cutter-approx 5 x7cm. Gather up the dough trimmings and re-roll them between more parchment paper to cut more tags. Lift the tags, on the parchment, on to a baking tray. If necessary, trim off the top corners of each tag with a knife to make the classic tag shape. Create a hole near one end with the end of the drinking straw. If you want to emboss your tags, do it now. Chill for about 15 minutes. Gather up the dough trimmings and re-roll them between more parchment paper to cut more tags. Lift the tags, on the parchment, on to a baking tray. If necessary, trim off the top corners of each tag with a knife to make the classic tag shape. Create a hole near one end with the end of the drinking straw. If you want to emboss your tags, do it now. Chill for about 15 minutes. Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool. Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool. To finish the biscuit tags, roll out the fondant between two pieces of baking parchment to a 2mm thickness. Peel off the top sheet of parchment and use a 1.5cm round piping nozzle or a pen lid to cut out circles. Use a paintbrush to apply a tiny bit of water or runny honey to each biscuit tag around the cut-out hole, to act as glue, then place a circle of fondant on top. Use the drinking straw or the end of the paintbrush to push the fondant through the hole in the biscuit, leaving a white border. To finish the biscuit tags, roll out the fondant between two pieces of baking parchment to a 2mm thickness. Peel off the top sheet of parchment and use a 1.5cm round piping nozzle or a pen lid to cut out circles. Use a paintbrush to apply a tiny bit of water or runny honey to each biscuit tag around the cut-out hole, to act as glue, then place a circle of fondant on top. Use the drinking straw or the end of the paintbrush to push the fondant through the hole in the biscuit, leaving a white border. Leave to set before threading strawberry laces through the holes. Leave to set before threading strawberry laces through the holes.
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"title": "Gingerbread cookies recipe",
"content": "Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough.Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out.Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly.Preheat the oven to 180C/160C Fan/Gas 4.Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using a template or gift tag, cut out your tags with a sharp knife. You could also use a suitably sized cutter-approx 5 x7cm. Gather up the dough trimmings and re-roll them between more parchment paper to cut more tags. Lift the tags, on the parchment, on to a baking tray. If necessary, trim off the top corners of each tag with a knife to make the classic tag shape. Create a hole near one end with the end of the drinking straw. If you want to emboss your tags, do it now. Chill for about 15 minutes.Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool.To finish the biscuit tags, roll out the fondant between two pieces of baking parchment to a 2mm thickness. Peel off the top sheet of parchment and use a 1.5cm round piping nozzle or a pen lid to cut out circles. Use a paintbrush to apply a tiny bit of water or runny honey to each biscuit tag around the cut-out hole, to act as glue, then place a circle of fondant on top. Use the drinking straw or the end of the paintbrush to push the fondant through the hole in the biscuit, leaving a white border.Leave to set before threading strawberry laces through the holes. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Put both types of sugar, the golden syrup and the butter in a heavy-based saucepan. Set it over a medium heat and warm, stirring occasionally, until the butter has melted and the sugars have dissolved. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Transfer the mixture to a large bowl and leave to cool for about 5 minutes before beating in the egg. Sift over the flour and then the spices, one at a time, mixing gently after each addition, to make a soft dough. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Put the dough into a food bag, or wrap in cling film. Chill for several hours, preferably overnight, to firm up – this makes the dough easier to roll out. Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly. Remove the dough from the fridge 15–30 minutes before rolling it, so it can soften slightly. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using a template or gift tag, cut out your tags with a sharp knife. You could also use a suitably sized cutter-approx 5 x7cm. Roll out the dough between sheets of baking parchment to the thickness of a £1 coin. If the dough seems very sticky, dust it and the parchment lightly with a little flour. Peel off the top parchment sheet, then using a template or gift tag, cut out your tags with a sharp knife. You could also use a suitably sized cutter-approx 5 x7cm. Gather up the dough trimmings and re-roll them between more parchment paper to cut more tags. Lift the tags, on the parchment, on to a baking tray. If necessary, trim off the top corners of each tag with a knife to make the classic tag shape. Create a hole near one end with the end of the drinking straw. If you want to emboss your tags, do it now. Chill for about 15 minutes. Gather up the dough trimmings and re-roll them between more parchment paper to cut more tags. Lift the tags, on the parchment, on to a baking tray. If necessary, trim off the top corners of each tag with a knife to make the classic tag shape. Create a hole near one end with the end of the drinking straw. If you want to emboss your tags, do it now. Chill for about 15 minutes. Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool. Bake for 8–12 minutes or until a rich golden-brown. Leave to firm up on the tray, then lift, still on the parchment, on to a wire rack to cool. To finish the biscuit tags, roll out the fondant between two pieces of baking parchment to a 2mm thickness. Peel off the top sheet of parchment and use a 1.5cm round piping nozzle or a pen lid to cut out circles. Use a paintbrush to apply a tiny bit of water or runny honey to each biscuit tag around the cut-out hole, to act as glue, then place a circle of fondant on top. Use the drinking straw or the end of the paintbrush to push the fondant through the hole in the biscuit, leaving a white border. To finish the biscuit tags, roll out the fondant between two pieces of baking parchment to a 2mm thickness. Peel off the top sheet of parchment and use a 1.5cm round piping nozzle or a pen lid to cut out circles. Use a paintbrush to apply a tiny bit of water or runny honey to each biscuit tag around the cut-out hole, to act as glue, then place a circle of fondant on top. Use the drinking straw or the end of the paintbrush to push the fondant through the hole in the biscuit, leaving a white border. Leave to set before threading strawberry laces through the holes. Leave to set before threading strawberry laces through the holes."
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d2998ac0829ef75b5aec95154edea43a08af6ced42b2cb3511a6a0ad1e644c78
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Grapefruit and ginger meringue pie recipe
For the pastry, sift the flour, sugar, salt, ginger and cinnamon into a large bowl. Add the butter and, working quickly, rub the mixture together between your thumb and forefinger until the mixture resembles coarse breadcrumbs.Add the yolks and 3 tablespoons water. Using your hands, mix to form a dough.Turn onto a very lightly floured work surface. Gently and quickly knead the dough until it becomes smooth. Flatten the dough into a disc and wrap in cling film. Refrigerate for 30 minutes or freeze for 10 minutes.Once the pastry has chilled, roll it out thinly on a lightly floured surface. Lift the dough into the tart tin and press into the edges. Leave any excess overhanging the sides of the tart tin. Prick the base with a fork and line with baking paper. Fill with baking beans or uncooked rice and chill again for 10 minutes.Preheat the oven to 180C/170C Fan/Gas 4.For the filling, add the juice and zest of the grapefruits to a large saucepan. Add the ginger and bring to the boil. Simmer for 10 minutes, then strain to remove the ginger and set the juice aside to cool.In a separate heatproof bowl, add the yolks, eggs, sugar, cornflour and salt. Whisk to combine then set the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Pour in the grapefruit juice and whisk the mixture for about 15 minutes, or until it starts to thicken. Add the butter piece by piece, whisking all the time for about 15 minutes, or until the mixture is very thick. (If the mixture is taking too long to thicken, transfer the mixture to a pan and heat gently until thick.) Place some cling film on the surface of the curd to prevent a skin forming and set aside.Remove the pastry from the fridge, place the tin on a baking tray and bake for 15 minutes. Remove the baking beans and greaseproof paper. Brush the base well with beaten egg and bake for another 7–10 minutes, or until the pastry is dry and pale golden-brown. Set aside to cool in the tin, then using a sharp knife cut away the overhanging edge. For the Italian meringue, add the sugar and 180ml/6¼fl oz water to a medium saucepan and bring to the boil. While the sugar and water is being heated, use a paper towel to rub the inside of the bowl of a freestanding mixer with the lemon juice (this will remove any traces of grease that can cause meringues to fail). Add the egg whites to the bowl and whisk on a medium speed until stiff peaks form when the whisk is removed. Once the sugar syrup has reached 113C on a sugar thermometer, remove it from the heat. With the motor running on the mixer, pour the syrup slowly down the side of the bowl. Once the syrup has all been added, increase the speed to high and whisk for about 7–9 minutes, or until the bowl is cool to the touch and the meringue has stiff peaks.To assemble the tart, remove the cling film on the curd and gently reheat, if required. Once the curd is warm, pour into the pastry case and smooth the surface. Spoon the meringue into a large piping bag fitted with a large open star nozzle. Pipe the meringue in swirls on top of the curd and then finish by browning the meringue with a chef’s blowtorch.Serve while the filling is still warm. For the pastry, sift the flour, sugar, salt, ginger and cinnamon into a large bowl. Add the butter and, working quickly, rub the mixture together between your thumb and forefinger until the mixture resembles coarse breadcrumbs. For the pastry, sift the flour, sugar, salt, ginger and cinnamon into a large bowl. Add the butter and, working quickly, rub the mixture together between your thumb and forefinger until the mixture resembles coarse breadcrumbs. Add the yolks and 3 tablespoons water. Using your hands, mix to form a dough. Add the yolks and 3 tablespoons water. Using your hands, mix to form a dough. Turn onto a very lightly floured work surface. Gently and quickly knead the dough until it becomes smooth. Flatten the dough into a disc and wrap in cling film. Refrigerate for 30 minutes or freeze for 10 minutes. Turn onto a very lightly floured work surface. Gently and quickly knead the dough until it becomes smooth. Flatten the dough into a disc and wrap in cling film. Refrigerate for 30 minutes or freeze for 10 minutes. Once the pastry has chilled, roll it out thinly on a lightly floured surface. Lift the dough into the tart tin and press into the edges. Leave any excess overhanging the sides of the tart tin. Prick the base with a fork and line with baking paper. Fill with baking beans or uncooked rice and chill again for 10 minutes. Once the pastry has chilled, roll it out thinly on a lightly floured surface. Lift the dough into the tart tin and press into the edges. Leave any excess overhanging the sides of the tart tin. Prick the base with a fork and line with baking paper. Fill with baking beans or uncooked rice and chill again for 10 minutes. Preheat the oven to 180C/170C Fan/Gas 4. Preheat the oven to 180C/170C Fan/Gas 4. For the filling, add the juice and zest of the grapefruits to a large saucepan. Add the ginger and bring to the boil. Simmer for 10 minutes, then strain to remove the ginger and set the juice aside to cool. For the filling, add the juice and zest of the grapefruits to a large saucepan. Add the ginger and bring to the boil. Simmer for 10 minutes, then strain to remove the ginger and set the juice aside to cool. In a separate heatproof bowl, add the yolks, eggs, sugar, cornflour and salt. Whisk to combine then set the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Pour in the grapefruit juice and whisk the mixture for about 15 minutes, or until it starts to thicken. Add the butter piece by piece, whisking all the time for about 15 minutes, or until the mixture is very thick. (If the mixture is taking too long to thicken, transfer the mixture to a pan and heat gently until thick.) Place some cling film on the surface of the curd to prevent a skin forming and set aside. In a separate heatproof bowl, add the yolks, eggs, sugar, cornflour and salt. Whisk to combine then set the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Pour in the grapefruit juice and whisk the mixture for about 15 minutes, or until it starts to thicken. Add the butter piece by piece, whisking all the time for about 15 minutes, or until the mixture is very thick. (If the mixture is taking too long to thicken, transfer the mixture to a pan and heat gently until thick.) Place some cling film on the surface of the curd to prevent a skin forming and set aside. Remove the pastry from the fridge, place the tin on a baking tray and bake for 15 minutes. Remove the baking beans and greaseproof paper. Brush the base well with beaten egg and bake for another 7–10 minutes, or until the pastry is dry and pale golden-brown. Set aside to cool in the tin, then using a sharp knife cut away the overhanging edge. Remove the pastry from the fridge, place the tin on a baking tray and bake for 15 minutes. Remove the baking beans and greaseproof paper. Brush the base well with beaten egg and bake for another 7–10 minutes, or until the pastry is dry and pale golden-brown. Set aside to cool in the tin, then using a sharp knife cut away the overhanging edge. For the Italian meringue, add the sugar and 180ml/6¼fl oz water to a medium saucepan and bring to the boil. For the Italian meringue, add the sugar and 180ml/6¼fl oz water to a medium saucepan and bring to the boil. While the sugar and water is being heated, use a paper towel to rub the inside of the bowl of a freestanding mixer with the lemon juice (this will remove any traces of grease that can cause meringues to fail). Add the egg whites to the bowl and whisk on a medium speed until stiff peaks form when the whisk is removed. While the sugar and water is being heated, use a paper towel to rub the inside of the bowl of a freestanding mixer with the lemon juice (this will remove any traces of grease that can cause meringues to fail). Add the egg whites to the bowl and whisk on a medium speed until stiff peaks form when the whisk is removed. Once the sugar syrup has reached 113C on a sugar thermometer, remove it from the heat. With the motor running on the mixer, pour the syrup slowly down the side of the bowl. Once the syrup has all been added, increase the speed to high and whisk for about 7–9 minutes, or until the bowl is cool to the touch and the meringue has stiff peaks. Once the sugar syrup has reached 113C on a sugar thermometer, remove it from the heat. With the motor running on the mixer, pour the syrup slowly down the side of the bowl. Once the syrup has all been added, increase the speed to high and whisk for about 7–9 minutes, or until the bowl is cool to the touch and the meringue has stiff peaks. To assemble the tart, remove the cling film on the curd and gently reheat, if required. Once the curd is warm, pour into the pastry case and smooth the surface. To assemble the tart, remove the cling film on the curd and gently reheat, if required. Once the curd is warm, pour into the pastry case and smooth the surface. Spoon the meringue into a large piping bag fitted with a large open star nozzle. Pipe the meringue in swirls on top of the curd and then finish by browning the meringue with a chef’s blowtorch. Spoon the meringue into a large piping bag fitted with a large open star nozzle. Pipe the meringue in swirls on top of the curd and then finish by browning the meringue with a chef’s blowtorch. Serve while the filling is still warm. Serve while the filling is still warm.
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"title": "Grapefruit and ginger meringue pie recipe",
"content": "For the pastry, sift the flour, sugar, salt, ginger and cinnamon into a large bowl. Add the butter and, working quickly, rub the mixture together between your thumb and forefinger until the mixture resembles coarse breadcrumbs.Add the yolks and 3 tablespoons water. Using your hands, mix to form a dough.Turn onto a very lightly floured work surface. Gently and quickly knead the dough until it becomes smooth. Flatten the dough into a disc and wrap in cling film. Refrigerate for 30 minutes or freeze for 10 minutes.Once the pastry has chilled, roll it out thinly on a lightly floured surface. Lift the dough into the tart tin and press into the edges. Leave any excess overhanging the sides of the tart tin. Prick the base with a fork and line with baking paper. Fill with baking beans or uncooked rice and chill again for 10 minutes.Preheat the oven to 180C/170C Fan/Gas 4.For the filling, add the juice and zest of the grapefruits to a large saucepan. Add the ginger and bring to the boil. Simmer for 10 minutes, then strain to remove the ginger and set the juice aside to cool.In a separate heatproof bowl, add the yolks, eggs, sugar, cornflour and salt. Whisk to combine then set the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Pour in the grapefruit juice and whisk the mixture for about 15 minutes, or until it starts to thicken. Add the butter piece by piece, whisking all the time for about 15 minutes, or until the mixture is very thick. (If the mixture is taking too long to thicken, transfer the mixture to a pan and heat gently until thick.) Place some cling film on the surface of the curd to prevent a skin forming and set aside.Remove the pastry from the fridge, place the tin on a baking tray and bake for 15 minutes. Remove the baking beans and greaseproof paper. Brush the base well with beaten egg and bake for another 7–10 minutes, or until the pastry is dry and pale golden-brown. Set aside to cool in the tin, then using a sharp knife cut away the overhanging edge. For the Italian meringue, add the sugar and 180ml/6¼fl oz water to a medium saucepan and bring to the boil. While the sugar and water is being heated, use a paper towel to rub the inside of the bowl of a freestanding mixer with the lemon juice (this will remove any traces of grease that can cause meringues to fail). Add the egg whites to the bowl and whisk on a medium speed until stiff peaks form when the whisk is removed. Once the sugar syrup has reached 113C on a sugar thermometer, remove it from the heat. With the motor running on the mixer, pour the syrup slowly down the side of the bowl. Once the syrup has all been added, increase the speed to high and whisk for about 7–9 minutes, or until the bowl is cool to the touch and the meringue has stiff peaks.To assemble the tart, remove the cling film on the curd and gently reheat, if required. Once the curd is warm, pour into the pastry case and smooth the surface. Spoon the meringue into a large piping bag fitted with a large open star nozzle. Pipe the meringue in swirls on top of the curd and then finish by browning the meringue with a chef’s blowtorch.Serve while the filling is still warm. For the pastry, sift the flour, sugar, salt, ginger and cinnamon into a large bowl. Add the butter and, working quickly, rub the mixture together between your thumb and forefinger until the mixture resembles coarse breadcrumbs. For the pastry, sift the flour, sugar, salt, ginger and cinnamon into a large bowl. Add the butter and, working quickly, rub the mixture together between your thumb and forefinger until the mixture resembles coarse breadcrumbs. Add the yolks and 3 tablespoons water. Using your hands, mix to form a dough. Add the yolks and 3 tablespoons water. Using your hands, mix to form a dough. Turn onto a very lightly floured work surface. Gently and quickly knead the dough until it becomes smooth. Flatten the dough into a disc and wrap in cling film. Refrigerate for 30 minutes or freeze for 10 minutes. Turn onto a very lightly floured work surface. Gently and quickly knead the dough until it becomes smooth. Flatten the dough into a disc and wrap in cling film. Refrigerate for 30 minutes or freeze for 10 minutes. Once the pastry has chilled, roll it out thinly on a lightly floured surface. Lift the dough into the tart tin and press into the edges. Leave any excess overhanging the sides of the tart tin. Prick the base with a fork and line with baking paper. Fill with baking beans or uncooked rice and chill again for 10 minutes. Once the pastry has chilled, roll it out thinly on a lightly floured surface. Lift the dough into the tart tin and press into the edges. Leave any excess overhanging the sides of the tart tin. Prick the base with a fork and line with baking paper. Fill with baking beans or uncooked rice and chill again for 10 minutes. Preheat the oven to 180C/170C Fan/Gas 4. Preheat the oven to 180C/170C Fan/Gas 4. For the filling, add the juice and zest of the grapefruits to a large saucepan. Add the ginger and bring to the boil. Simmer for 10 minutes, then strain to remove the ginger and set the juice aside to cool. For the filling, add the juice and zest of the grapefruits to a large saucepan. Add the ginger and bring to the boil. Simmer for 10 minutes, then strain to remove the ginger and set the juice aside to cool. In a separate heatproof bowl, add the yolks, eggs, sugar, cornflour and salt. Whisk to combine then set the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Pour in the grapefruit juice and whisk the mixture for about 15 minutes, or until it starts to thicken. Add the butter piece by piece, whisking all the time for about 15 minutes, or until the mixture is very thick. (If the mixture is taking too long to thicken, transfer the mixture to a pan and heat gently until thick.) Place some cling film on the surface of the curd to prevent a skin forming and set aside. In a separate heatproof bowl, add the yolks, eggs, sugar, cornflour and salt. Whisk to combine then set the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Pour in the grapefruit juice and whisk the mixture for about 15 minutes, or until it starts to thicken. Add the butter piece by piece, whisking all the time for about 15 minutes, or until the mixture is very thick. (If the mixture is taking too long to thicken, transfer the mixture to a pan and heat gently until thick.) Place some cling film on the surface of the curd to prevent a skin forming and set aside. Remove the pastry from the fridge, place the tin on a baking tray and bake for 15 minutes. Remove the baking beans and greaseproof paper. Brush the base well with beaten egg and bake for another 7–10 minutes, or until the pastry is dry and pale golden-brown. Set aside to cool in the tin, then using a sharp knife cut away the overhanging edge. Remove the pastry from the fridge, place the tin on a baking tray and bake for 15 minutes. Remove the baking beans and greaseproof paper. Brush the base well with beaten egg and bake for another 7–10 minutes, or until the pastry is dry and pale golden-brown. Set aside to cool in the tin, then using a sharp knife cut away the overhanging edge. For the Italian meringue, add the sugar and 180ml/6¼fl oz water to a medium saucepan and bring to the boil. For the Italian meringue, add the sugar and 180ml/6¼fl oz water to a medium saucepan and bring to the boil. While the sugar and water is being heated, use a paper towel to rub the inside of the bowl of a freestanding mixer with the lemon juice (this will remove any traces of grease that can cause meringues to fail). Add the egg whites to the bowl and whisk on a medium speed until stiff peaks form when the whisk is removed. While the sugar and water is being heated, use a paper towel to rub the inside of the bowl of a freestanding mixer with the lemon juice (this will remove any traces of grease that can cause meringues to fail). Add the egg whites to the bowl and whisk on a medium speed until stiff peaks form when the whisk is removed. Once the sugar syrup has reached 113C on a sugar thermometer, remove it from the heat. With the motor running on the mixer, pour the syrup slowly down the side of the bowl. Once the syrup has all been added, increase the speed to high and whisk for about 7–9 minutes, or until the bowl is cool to the touch and the meringue has stiff peaks. Once the sugar syrup has reached 113C on a sugar thermometer, remove it from the heat. With the motor running on the mixer, pour the syrup slowly down the side of the bowl. Once the syrup has all been added, increase the speed to high and whisk for about 7–9 minutes, or until the bowl is cool to the touch and the meringue has stiff peaks. To assemble the tart, remove the cling film on the curd and gently reheat, if required. Once the curd is warm, pour into the pastry case and smooth the surface. To assemble the tart, remove the cling film on the curd and gently reheat, if required. Once the curd is warm, pour into the pastry case and smooth the surface. Spoon the meringue into a large piping bag fitted with a large open star nozzle. Pipe the meringue in swirls on top of the curd and then finish by browning the meringue with a chef’s blowtorch. Spoon the meringue into a large piping bag fitted with a large open star nozzle. Pipe the meringue in swirls on top of the curd and then finish by browning the meringue with a chef’s blowtorch. Serve while the filling is still warm. Serve while the filling is still warm."
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Chilli sweetcorn fritters with roasted tomatoes recipe
An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lime_and_chilli_52551_16x9.jpg Transform a tin of sweetcorn into these crispy traybaked fritters for a cheap, easy vegetarian brunch, lunch or dinner. The simple tomato sauce is made in the oven at the same time. Do buy cherry tomatoes on the vine if you can, they have a wonderful flavour when roasted. 340g tin sweetcorn, drained 3 spring onions, finely sliced1 fresh chilli, finely chopped75g/2¾oz plain flour1 tsp ground cumin1 tsp ground coriander1 tsp smoked paprika2 tsp sea salt flakes1 lime, zest and juice100ml/3½fl oz natural yoghurt1 free-range egg, beaten 340g tin sweetcorn, drained 3 spring onions, finely sliced 1 fresh chilli, finely chopped 75g/2¾oz plain flour 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 2 tsp sea salt flakes 1 lime, zest and juice 100ml/3½fl oz natural yoghurt 1 free-range egg, beaten 300g/10½oz cherry tomatoes on the vine1 tbsp olive oil 300g/10½oz cherry tomatoes on the vine 1 tbsp olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Mix together the fritter ingredients in a large bowl to make a thick batter. Drop heaped tablespoons of the batter onto the lined baking tray and flatten into round cakes. Bake for 30 minutes or until brown and crisp.Take a large piece of foil, about the same size as a chopping board, and put the tomatoes on their vines, the oil and the remaining salt into the middle of the foil. Fold up into a parcel and place on a separate baking tray. Bake for 30 minutes.Tip the cherry tomatoes into a bowl (leaving the liquid behind) and mash with the back of a fork to form a thick sauce. Taste and adjust the salt if needed. Serve alongside the hot fritters. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Mix together the fritter ingredients in a large bowl to make a thick batter. Drop heaped tablespoons of the batter onto the lined baking tray and flatten into round cakes. Bake for 30 minutes or until brown and crisp. Mix together the fritter ingredients in a large bowl to make a thick batter. Drop heaped tablespoons of the batter onto the lined baking tray and flatten into round cakes. Bake for 30 minutes or until brown and crisp. Take a large piece of foil, about the same size as a chopping board, and put the tomatoes on their vines, the oil and the remaining salt into the middle of the foil. Fold up into a parcel and place on a separate baking tray. Bake for 30 minutes. Take a large piece of foil, about the same size as a chopping board, and put the tomatoes on their vines, the oil and the remaining salt into the middle of the foil. Fold up into a parcel and place on a separate baking tray. Bake for 30 minutes. Tip the cherry tomatoes into a bowl (leaving the liquid behind) and mash with the back of a fork to form a thick sauce. Taste and adjust the salt if needed. Serve alongside the hot fritters. Tip the cherry tomatoes into a bowl (leaving the liquid behind) and mash with the back of a fork to form a thick sauce. Taste and adjust the salt if needed. Serve alongside the hot fritters.
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"title": "Chilli sweetcorn fritters with roasted tomatoes recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lime_and_chilli_52551_16x9.jpg Transform a tin of sweetcorn into these crispy traybaked fritters for a cheap, easy vegetarian brunch, lunch or dinner. The simple tomato sauce is made in the oven at the same time. Do buy cherry tomatoes on the vine if you can, they have a wonderful flavour when roasted. 340g tin sweetcorn, drained 3 spring onions, finely sliced1 fresh chilli, finely chopped75g/2¾oz plain flour1 tsp ground cumin1 tsp ground coriander1 tsp smoked paprika2 tsp sea salt flakes1 lime, zest and juice100ml/3½fl oz natural yoghurt1 free-range egg, beaten 340g tin sweetcorn, drained 3 spring onions, finely sliced 1 fresh chilli, finely chopped 75g/2¾oz plain flour 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 2 tsp sea salt flakes 1 lime, zest and juice 100ml/3½fl oz natural yoghurt 1 free-range egg, beaten 300g/10½oz cherry tomatoes on the vine1 tbsp olive oil 300g/10½oz cherry tomatoes on the vine 1 tbsp olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Mix together the fritter ingredients in a large bowl to make a thick batter. Drop heaped tablespoons of the batter onto the lined baking tray and flatten into round cakes. Bake for 30 minutes or until brown and crisp.Take a large piece of foil, about the same size as a chopping board, and put the tomatoes on their vines, the oil and the remaining salt into the middle of the foil. Fold up into a parcel and place on a separate baking tray. Bake for 30 minutes.Tip the cherry tomatoes into a bowl (leaving the liquid behind) and mash with the back of a fork to form a thick sauce. Taste and adjust the salt if needed. Serve alongside the hot fritters. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Mix together the fritter ingredients in a large bowl to make a thick batter. Drop heaped tablespoons of the batter onto the lined baking tray and flatten into round cakes. Bake for 30 minutes or until brown and crisp. Mix together the fritter ingredients in a large bowl to make a thick batter. Drop heaped tablespoons of the batter onto the lined baking tray and flatten into round cakes. Bake for 30 minutes or until brown and crisp. Take a large piece of foil, about the same size as a chopping board, and put the tomatoes on their vines, the oil and the remaining salt into the middle of the foil. Fold up into a parcel and place on a separate baking tray. Bake for 30 minutes. Take a large piece of foil, about the same size as a chopping board, and put the tomatoes on their vines, the oil and the remaining salt into the middle of the foil. Fold up into a parcel and place on a separate baking tray. Bake for 30 minutes. Tip the cherry tomatoes into a bowl (leaving the liquid behind) and mash with the back of a fork to form a thick sauce. Taste and adjust the salt if needed. Serve alongside the hot fritters. Tip the cherry tomatoes into a bowl (leaving the liquid behind) and mash with the back of a fork to form a thick sauce. Taste and adjust the salt if needed. Serve alongside the hot fritters."
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Vegetable fajitas recipe
An average of 4.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_fajitas_92165_16x9.jpg A quick and easy vegetarian fajita recipe. Plenty of vegetables, plenty of flavour. The salsa makes these wraps next levels, so don't skimp! Each serving provides 582kcal, 20g protein, 75g carbohydrate (of which 18g sugars), 20g fat (of which 9g saturates), 11g fibre and 1.4g salt. 3 mixed peppers, deseeded and thinly sliced1 red onion, halved and thinly sliced2 garlic cloves, crushed1–2 tbsp olive oil 400g tin black-eyed beans, drained and rinsed1 tsp ground cumin1½ tsp sweet smoked paprika1 tsp dried oregano2 tbsp finely chopped fresh coriander, plus extra to garnish8 soft corn or wheat flour tortillas8 tbsp soured cream or crème fraîche4 tbsp grated cheddar 3 mixed peppers, deseeded and thinly sliced 1 red onion, halved and thinly sliced 2 garlic cloves, crushed 1–2 tbsp olive oil 400g tin black-eyed beans, drained and rinsed 1 tsp ground cumin 1½ tsp sweet smoked paprika 1 tsp dried oregano 2 tbsp finely chopped fresh coriander, plus extra to garnish 8 soft corn or wheat flour tortillas 8 tbsp soured cream or crème fraîche 4 tbsp grated cheddar ½ red onion, finely chopped¼ cucumber, deseeded and finely chopped2 tomatoes, finely chopped1 lime, juice only1 red chilli, finely chopped2 tbsp finely chopped fresh mint ½ red onion, finely chopped ¼ cucumber, deseeded and finely chopped 2 tomatoes, finely chopped 1 lime, juice only 1 red chilli, finely chopped 2 tbsp finely chopped fresh mint Method Put the peppers, red onion and garlic in a bowl. Add the oil and mix well. Heat a large frying pan until hot. Add the vegetable mixture and cook for 3–4 minutes before stirring. Add the beans and cook for 2–3 minutes.Stir in the cumin, paprika and oregano and cook for 1 minute. Remove from the heat, scatter over the coriander and season well.Meanwhile, to make the salsa, mix all the ingredients in a bowl, season and set aside.To assemble the fajitas, warm the tortillas according to packet instructions and place on serving plates or a board. Spoon some of the vegetable and bean filling onto each tortilla, top with the soured cream and cheese and roll up. Serve with the salsa and garnish with extra coriander. Put the peppers, red onion and garlic in a bowl. Add the oil and mix well. Put the peppers, red onion and garlic in a bowl. Add the oil and mix well. Heat a large frying pan until hot. Add the vegetable mixture and cook for 3–4 minutes before stirring. Add the beans and cook for 2–3 minutes. Heat a large frying pan until hot. Add the vegetable mixture and cook for 3–4 minutes before stirring. Add the beans and cook for 2–3 minutes. Stir in the cumin, paprika and oregano and cook for 1 minute. Remove from the heat, scatter over the coriander and season well. Stir in the cumin, paprika and oregano and cook for 1 minute. Remove from the heat, scatter over the coriander and season well. Meanwhile, to make the salsa, mix all the ingredients in a bowl, season and set aside. Meanwhile, to make the salsa, mix all the ingredients in a bowl, season and set aside. To assemble the fajitas, warm the tortillas according to packet instructions and place on serving plates or a board. Spoon some of the vegetable and bean filling onto each tortilla, top with the soured cream and cheese and roll up. Serve with the salsa and garnish with extra coriander. To assemble the fajitas, warm the tortillas according to packet instructions and place on serving plates or a board. Spoon some of the vegetable and bean filling onto each tortilla, top with the soured cream and cheese and roll up. Serve with the salsa and garnish with extra coriander. Recipe tips Look for gluten-free corn tortilla wraps if you need this recipe to be gluten-free.
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"title": "Vegetable fajitas recipe",
"content": "An average of 4.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_fajitas_92165_16x9.jpg A quick and easy vegetarian fajita recipe. Plenty of vegetables, plenty of flavour. The salsa makes these wraps next levels, so don't skimp! Each serving provides 582kcal, 20g protein, 75g carbohydrate (of which 18g sugars), 20g fat (of which 9g saturates), 11g fibre and 1.4g salt. 3 mixed peppers, deseeded and thinly sliced1 red onion, halved and thinly sliced2 garlic cloves, crushed1–2 tbsp olive oil 400g tin black-eyed beans, drained and rinsed1 tsp ground cumin1½ tsp sweet smoked paprika1 tsp dried oregano2 tbsp finely chopped fresh coriander, plus extra to garnish8 soft corn or wheat flour tortillas8 tbsp soured cream or crème fraîche4 tbsp grated cheddar 3 mixed peppers, deseeded and thinly sliced 1 red onion, halved and thinly sliced 2 garlic cloves, crushed 1–2 tbsp olive oil 400g tin black-eyed beans, drained and rinsed 1 tsp ground cumin 1½ tsp sweet smoked paprika 1 tsp dried oregano 2 tbsp finely chopped fresh coriander, plus extra to garnish 8 soft corn or wheat flour tortillas 8 tbsp soured cream or crème fraîche 4 tbsp grated cheddar ½ red onion, finely chopped¼ cucumber, deseeded and finely chopped2 tomatoes, finely chopped1 lime, juice only1 red chilli, finely chopped2 tbsp finely chopped fresh mint ½ red onion, finely chopped ¼ cucumber, deseeded and finely chopped 2 tomatoes, finely chopped 1 lime, juice only 1 red chilli, finely chopped 2 tbsp finely chopped fresh mint Method Put the peppers, red onion and garlic in a bowl. Add the oil and mix well. Heat a large frying pan until hot. Add the vegetable mixture and cook for 3–4 minutes before stirring. Add the beans and cook for 2–3 minutes.Stir in the cumin, paprika and oregano and cook for 1 minute. Remove from the heat, scatter over the coriander and season well.Meanwhile, to make the salsa, mix all the ingredients in a bowl, season and set aside.To assemble the fajitas, warm the tortillas according to packet instructions and place on serving plates or a board. Spoon some of the vegetable and bean filling onto each tortilla, top with the soured cream and cheese and roll up. Serve with the salsa and garnish with extra coriander. Put the peppers, red onion and garlic in a bowl. Add the oil and mix well. Put the peppers, red onion and garlic in a bowl. Add the oil and mix well. Heat a large frying pan until hot. Add the vegetable mixture and cook for 3–4 minutes before stirring. Add the beans and cook for 2–3 minutes. Heat a large frying pan until hot. Add the vegetable mixture and cook for 3–4 minutes before stirring. Add the beans and cook for 2–3 minutes. Stir in the cumin, paprika and oregano and cook for 1 minute. Remove from the heat, scatter over the coriander and season well. Stir in the cumin, paprika and oregano and cook for 1 minute. Remove from the heat, scatter over the coriander and season well. Meanwhile, to make the salsa, mix all the ingredients in a bowl, season and set aside. Meanwhile, to make the salsa, mix all the ingredients in a bowl, season and set aside. To assemble the fajitas, warm the tortillas according to packet instructions and place on serving plates or a board. Spoon some of the vegetable and bean filling onto each tortilla, top with the soured cream and cheese and roll up. Serve with the salsa and garnish with extra coriander. To assemble the fajitas, warm the tortillas according to packet instructions and place on serving plates or a board. Spoon some of the vegetable and bean filling onto each tortilla, top with the soured cream and cheese and roll up. Serve with the salsa and garnish with extra coriander. Recipe tips Look for gluten-free corn tortilla wraps if you need this recipe to be gluten-free."
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Vegan jackfruit and bean chilli recipe
An average of 4.4 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bean_chilli_with_43184_16x9.jpg This vegan bean chilli contains jackfruit, a delicious fruit that mimics the texture of pulled pork. It's easy to make and perfect for feeding a crowd. Each serving provides 231 kcal, 24.5g protein, 39g carbohydrates (of which 24.5g sugars), 2.2g fat (of which 1.5g saturates), 9g fibre and 0.3g salt. 1 tbsp coconut oil2 onions, finely chopped3 celery sticks, finely chopped250g/9oz mushrooms, roughly chopped5 garlic cloves, finely chopped2 tsp chilli powder, or to taste2 x 400g tins jackfruit in brine, drained and rinsed500g/1lb 2oz tomato passata400g tin plum tomatoes, squashed½ tbsp tomato purée1 tsp balsamic vinegar1 tsp tomato ketchup1 tsp caster sugar400g tin butter beans, drained and rinsed400g tin kidney beans, drained and rinsed400g tin black-eyed beans, drained and rinsed400g tin borlotti beans, drained and rinsedsalt and freshly ground black pepper 1 tbsp coconut oil 2 onions, finely chopped 3 celery sticks, finely chopped 250g/9oz mushrooms, roughly chopped 5 garlic cloves, finely chopped 2 tsp chilli powder, or to taste 2 x 400g tins jackfruit in brine, drained and rinsed 500g/1lb 2oz tomato passata 400g tin plum tomatoes, squashed ½ tbsp tomato purée 1 tsp balsamic vinegar 1 tsp tomato ketchup 1 tsp caster sugar 400g tin butter beans, drained and rinsed 400g tin kidney beans, drained and rinsed 400g tin black-eyed beans, drained and rinsed 400g tin borlotti beans, drained and rinsed salt and freshly ground black pepper Method Melt the coconut oil in a very large saucepan over a medium heat. Add the onions and celery and fry for 10 minutes, or until soft. Mix in the mushrooms, garlic and chilli powder and cook for a further 10 minutes. Stir in the jackfruit, passata, chopped tomatoes and tomato purée. Simmer for a few minutes, until thickened.Meanwhile, mix the balsamic vinegar, ketchup and sugar in a small bowl or jug, then stir into the sauce. Add the beans and season.Put a lid on the saucepan and slowly simmer the chilli on a low heat for 30–40 minutes. Serve. Melt the coconut oil in a very large saucepan over a medium heat. Add the onions and celery and fry for 10 minutes, or until soft. Mix in the mushrooms, garlic and chilli powder and cook for a further 10 minutes. Melt the coconut oil in a very large saucepan over a medium heat. Add the onions and celery and fry for 10 minutes, or until soft. Mix in the mushrooms, garlic and chilli powder and cook for a further 10 minutes. Stir in the jackfruit, passata, chopped tomatoes and tomato purée. Simmer for a few minutes, until thickened. Stir in the jackfruit, passata, chopped tomatoes and tomato purée. Simmer for a few minutes, until thickened. Meanwhile, mix the balsamic vinegar, ketchup and sugar in a small bowl or jug, then stir into the sauce. Add the beans and season. Meanwhile, mix the balsamic vinegar, ketchup and sugar in a small bowl or jug, then stir into the sauce. Add the beans and season. Put a lid on the saucepan and slowly simmer the chilli on a low heat for 30–40 minutes. Serve. Put a lid on the saucepan and slowly simmer the chilli on a low heat for 30–40 minutes. Serve.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan jackfruit and bean chilli recipe",
"content": "An average of 4.4 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bean_chilli_with_43184_16x9.jpg This vegan bean chilli contains jackfruit, a delicious fruit that mimics the texture of pulled pork. It's easy to make and perfect for feeding a crowd. Each serving provides 231 kcal, 24.5g protein, 39g carbohydrates (of which 24.5g sugars), 2.2g fat (of which 1.5g saturates), 9g fibre and 0.3g salt. 1 tbsp coconut oil2 onions, finely chopped3 celery sticks, finely chopped250g/9oz mushrooms, roughly chopped5 garlic cloves, finely chopped2 tsp chilli powder, or to taste2 x 400g tins jackfruit in brine, drained and rinsed500g/1lb 2oz tomato passata400g tin plum tomatoes, squashed½ tbsp tomato purée1 tsp balsamic vinegar1 tsp tomato ketchup1 tsp caster sugar400g tin butter beans, drained and rinsed400g tin kidney beans, drained and rinsed400g tin black-eyed beans, drained and rinsed400g tin borlotti beans, drained and rinsedsalt and freshly ground black pepper 1 tbsp coconut oil 2 onions, finely chopped 3 celery sticks, finely chopped 250g/9oz mushrooms, roughly chopped 5 garlic cloves, finely chopped 2 tsp chilli powder, or to taste 2 x 400g tins jackfruit in brine, drained and rinsed 500g/1lb 2oz tomato passata 400g tin plum tomatoes, squashed ½ tbsp tomato purée 1 tsp balsamic vinegar 1 tsp tomato ketchup 1 tsp caster sugar 400g tin butter beans, drained and rinsed 400g tin kidney beans, drained and rinsed 400g tin black-eyed beans, drained and rinsed 400g tin borlotti beans, drained and rinsed salt and freshly ground black pepper Method Melt the coconut oil in a very large saucepan over a medium heat. Add the onions and celery and fry for 10 minutes, or until soft. Mix in the mushrooms, garlic and chilli powder and cook for a further 10 minutes. Stir in the jackfruit, passata, chopped tomatoes and tomato purée. Simmer for a few minutes, until thickened.Meanwhile, mix the balsamic vinegar, ketchup and sugar in a small bowl or jug, then stir into the sauce. Add the beans and season.Put a lid on the saucepan and slowly simmer the chilli on a low heat for 30–40 minutes. Serve. Melt the coconut oil in a very large saucepan over a medium heat. Add the onions and celery and fry for 10 minutes, or until soft. Mix in the mushrooms, garlic and chilli powder and cook for a further 10 minutes. Melt the coconut oil in a very large saucepan over a medium heat. Add the onions and celery and fry for 10 minutes, or until soft. Mix in the mushrooms, garlic and chilli powder and cook for a further 10 minutes. Stir in the jackfruit, passata, chopped tomatoes and tomato purée. Simmer for a few minutes, until thickened. Stir in the jackfruit, passata, chopped tomatoes and tomato purée. Simmer for a few minutes, until thickened. Meanwhile, mix the balsamic vinegar, ketchup and sugar in a small bowl or jug, then stir into the sauce. Add the beans and season. Meanwhile, mix the balsamic vinegar, ketchup and sugar in a small bowl or jug, then stir into the sauce. Add the beans and season. Put a lid on the saucepan and slowly simmer the chilli on a low heat for 30–40 minutes. Serve. Put a lid on the saucepan and slowly simmer the chilli on a low heat for 30–40 minutes. Serve."
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6e1bb31a9caeb96e1973386acacaa85aac9dc02032c5bb2d7ee23828df9a08e5
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Bobotie recipe
An average of 5.0 out of 5 stars from 3 ratings 50ml/2fl oz olive oil1 onion, chopped2 garlic cloves, crushed500g/1lb 2oz lamb mince1 tbsp hot curry powder1 lemon, juice and zest only 2 tbsp mango chutney75g/2½oz sultanas75g/2½oz toasted almonds1 slice white bread, soaked in milk for 1 minute then squeezed drysalt and freshly ground black pepper4 bay leaves3 free-range eggs150ml/5fl oz milk 50ml/2fl oz olive oil 1 onion, chopped 2 garlic cloves, crushed 500g/1lb 2oz lamb mince 1 tbsp hot curry powder 1 lemon, juice and zest only 2 tbsp mango chutney 75g/2½oz sultanas 75g/2½oz toasted almonds 1 slice white bread, soaked in milk for 1 minute then squeezed dry salt and freshly ground black pepper 4 bay leaves 3 free-range eggs 150ml/5fl oz milk rice, cooked according to packet instructionschutneys of your choice yoghurt rice, cooked according to packet instructions chutneys of your choice yoghurt Method Preheat the oven to 180C/375F/Gas 4.Heat half of the oil in a large frying pan over a medium heat. Add the mince and cook until brown. Tip the mince into a sieve and drain off any excess fat.Wipe the pan clean, add the remaining oil and fry the onions and garlic until softened. Return the mince to the pan.Add the curry powder, lemon juice and zest, mango chutney, sultanas, toasted almonds and soaked bread and stir well. Season with salt and freshly ground black pepper, then transfer everything into a greased soufflé dish or loaf tin. Stick the bay leaves into the mixture.Break the eggs into a bowl and whisk together with the milk. Pour the egg mixture over the meat mixture.Cover with tin foil and place into the oven to bake for 40 minutes, or until cooked through and the golden brown.Serve with rice, chutneys of your choice, yoghurt and any other curry-style accompaniments that take your fancy. Preheat the oven to 180C/375F/Gas 4. Preheat the oven to 180C/375F/Gas 4. Heat half of the oil in a large frying pan over a medium heat. Add the mince and cook until brown. Tip the mince into a sieve and drain off any excess fat. Heat half of the oil in a large frying pan over a medium heat. Add the mince and cook until brown. Tip the mince into a sieve and drain off any excess fat. Wipe the pan clean, add the remaining oil and fry the onions and garlic until softened. Return the mince to the pan. Wipe the pan clean, add the remaining oil and fry the onions and garlic until softened. Return the mince to the pan. Add the curry powder, lemon juice and zest, mango chutney, sultanas, toasted almonds and soaked bread and stir well. Add the curry powder, lemon juice and zest, mango chutney, sultanas, toasted almonds and soaked bread and stir well. Season with salt and freshly ground black pepper, then transfer everything into a greased soufflé dish or loaf tin. Season with salt and freshly ground black pepper, then transfer everything into a greased soufflé dish or loaf tin. Stick the bay leaves into the mixture. Stick the bay leaves into the mixture. Break the eggs into a bowl and whisk together with the milk. Pour the egg mixture over the meat mixture. Break the eggs into a bowl and whisk together with the milk. Pour the egg mixture over the meat mixture. Cover with tin foil and place into the oven to bake for 40 minutes, or until cooked through and the golden brown. Cover with tin foil and place into the oven to bake for 40 minutes, or until cooked through and the golden brown. Serve with rice, chutneys of your choice, yoghurt and any other curry-style accompaniments that take your fancy. Serve with rice, chutneys of your choice, yoghurt and any other curry-style accompaniments that take your fancy.
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"title": "Bobotie recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 50ml/2fl oz olive oil1 onion, chopped2 garlic cloves, crushed500g/1lb 2oz lamb mince1 tbsp hot curry powder1 lemon, juice and zest only 2 tbsp mango chutney75g/2½oz sultanas75g/2½oz toasted almonds1 slice white bread, soaked in milk for 1 minute then squeezed drysalt and freshly ground black pepper4 bay leaves3 free-range eggs150ml/5fl oz milk 50ml/2fl oz olive oil 1 onion, chopped 2 garlic cloves, crushed 500g/1lb 2oz lamb mince 1 tbsp hot curry powder 1 lemon, juice and zest only 2 tbsp mango chutney 75g/2½oz sultanas 75g/2½oz toasted almonds 1 slice white bread, soaked in milk for 1 minute then squeezed dry salt and freshly ground black pepper 4 bay leaves 3 free-range eggs 150ml/5fl oz milk rice, cooked according to packet instructionschutneys of your choice yoghurt rice, cooked according to packet instructions chutneys of your choice yoghurt Method Preheat the oven to 180C/375F/Gas 4.Heat half of the oil in a large frying pan over a medium heat. Add the mince and cook until brown. Tip the mince into a sieve and drain off any excess fat.Wipe the pan clean, add the remaining oil and fry the onions and garlic until softened. Return the mince to the pan.Add the curry powder, lemon juice and zest, mango chutney, sultanas, toasted almonds and soaked bread and stir well. Season with salt and freshly ground black pepper, then transfer everything into a greased soufflé dish or loaf tin. Stick the bay leaves into the mixture.Break the eggs into a bowl and whisk together with the milk. Pour the egg mixture over the meat mixture.Cover with tin foil and place into the oven to bake for 40 minutes, or until cooked through and the golden brown.Serve with rice, chutneys of your choice, yoghurt and any other curry-style accompaniments that take your fancy. Preheat the oven to 180C/375F/Gas 4. Preheat the oven to 180C/375F/Gas 4. Heat half of the oil in a large frying pan over a medium heat. Add the mince and cook until brown. Tip the mince into a sieve and drain off any excess fat. Heat half of the oil in a large frying pan over a medium heat. Add the mince and cook until brown. Tip the mince into a sieve and drain off any excess fat. Wipe the pan clean, add the remaining oil and fry the onions and garlic until softened. Return the mince to the pan. Wipe the pan clean, add the remaining oil and fry the onions and garlic until softened. Return the mince to the pan. Add the curry powder, lemon juice and zest, mango chutney, sultanas, toasted almonds and soaked bread and stir well. Add the curry powder, lemon juice and zest, mango chutney, sultanas, toasted almonds and soaked bread and stir well. Season with salt and freshly ground black pepper, then transfer everything into a greased soufflé dish or loaf tin. Season with salt and freshly ground black pepper, then transfer everything into a greased soufflé dish or loaf tin. Stick the bay leaves into the mixture. Stick the bay leaves into the mixture. Break the eggs into a bowl and whisk together with the milk. Pour the egg mixture over the meat mixture. Break the eggs into a bowl and whisk together with the milk. Pour the egg mixture over the meat mixture. Cover with tin foil and place into the oven to bake for 40 minutes, or until cooked through and the golden brown. Cover with tin foil and place into the oven to bake for 40 minutes, or until cooked through and the golden brown. Serve with rice, chutneys of your choice, yoghurt and any other curry-style accompaniments that take your fancy. Serve with rice, chutneys of your choice, yoghurt and any other curry-style accompaniments that take your fancy."
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Cauliflower couscous with kale and feta fritters and tomato chutney recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_as_couscous_42193_16x9.jpg Finely chopped cauliflower is a great gluten-free alternative to couscous. The spiced kale fritters and sweet tangy tomato chutney make it a delicious vegetarian supper. This meal provides 445 kcal, 19g protein, 39g carbohydrate (of which 25g sugars), 24g fat (of which 6g saturates), 13g fibre and 0.9g salt per portion. 30ml/1fl oz olive oil60g/2¼oz fresh ginger, peeled and cut into very fine strips400g/14oz whole cherry tomatoes salt and freshly ground black pepper2 tbsp maple syrup 30ml/1fl oz olive oil 60g/2¼oz fresh ginger, peeled and cut into very fine strips 400g/14oz whole cherry tomatoes salt and freshly ground black pepper 2 tbsp maple syrup 1 cauliflower1 tbsp olive oilpinch gluten-free curry powder1 tbsp white wine vinegar1 tbsp maple syrupsalt and freshly ground black pepper1 apple, peeled, cored, finely chopped 1 bunch spring onions, finely chopped 1 tbsp chopped fresh mint 1 tbsp chopped fresh coriander 1 cauliflower 1 tbsp olive oil pinch gluten-free curry powder 1 tbsp white wine vinegar 1 tbsp maple syrup salt and freshly ground black pepper 1 apple, peeled, cored, finely chopped 1 bunch spring onions, finely chopped 1 tbsp chopped fresh mint 1 tbsp chopped fresh coriander 250g/9oz kale, washed and leaves separated 100g/3½oz gram flour1 tsp ground cumin1 tsp ground paprika½ tsp turmeric salt and freshly ground black pepper 150ml/5½fl oz milk75g/2½oz feta cheese, crumbled2 tbsp olive oil 250g/9oz kale, washed and leaves separated 100g/3½oz gram flour 1 tsp ground cumin 1 tsp ground paprika ½ tsp turmeric salt and freshly ground black pepper 150ml/5½fl oz milk 75g/2½oz feta cheese, crumbled 2 tbsp olive oil Method For the fresh tomato and ginger chutney, heat the oil in a large pan, add the ginger, and cook for two minutes over a medium heat.Add the tomatoes and maple syrup, season with salt and pepper and let them soften for five minutes.Set aside until ready to serve, warm or cold.For the cauliflower as couscous, core the cauliflower and divide it into florets. Chop finely, either by hand or in a food processor.Heat the oil in a large frying pan or wok. Add the curry powder and stir quickly, then add the chopped cauliflower, vinegar and maple syrup. Season well with salt and pepper. Stir quickly over a medium heat for five minutes until the cauliflower is just tender. For the kale and feta spiced fritters, bring a large pan of salted water to the boil and cook the kale leaves for two minutes, or until tender, then drain and refresh under cold running water. Squeeze out any excess moisture and chop the leaves roughly. Sift the gram flour and spices into a large bowl along and add a pinch of salt. Add the milk slowly, stirring all the time to make a thick batter. Stir in the crumbled feta, followed by the chopped kale. Season well with salt and pepper. Heat the oil in a non-stick frying pan and drop in tablespoons of the batter to make small fritters. Cook for a few minutes on each side. To serve, place the ‘couscous’ in a bowl and stir through the apple, spring onions and fresh herbs. Stack the fritters on each serving plate with a little chutney between each layer. For the fresh tomato and ginger chutney, heat the oil in a large pan, add the ginger, and cook for two minutes over a medium heat. For the fresh tomato and ginger chutney, heat the oil in a large pan, add the ginger, and cook for two minutes over a medium heat. Add the tomatoes and maple syrup, season with salt and pepper and let them soften for five minutes. Add the tomatoes and maple syrup, season with salt and pepper and let them soften for five minutes. Set aside until ready to serve, warm or cold. Set aside until ready to serve, warm or cold. For the cauliflower as couscous, core the cauliflower and divide it into florets. Chop finely, either by hand or in a food processor. For the cauliflower as couscous, core the cauliflower and divide it into florets. Chop finely, either by hand or in a food processor. Heat the oil in a large frying pan or wok. Add the curry powder and stir quickly, then add the chopped cauliflower, vinegar and maple syrup. Season well with salt and pepper. Stir quickly over a medium heat for five minutes until the cauliflower is just tender. Heat the oil in a large frying pan or wok. Add the curry powder and stir quickly, then add the chopped cauliflower, vinegar and maple syrup. Season well with salt and pepper. Stir quickly over a medium heat for five minutes until the cauliflower is just tender. For the kale and feta spiced fritters, bring a large pan of salted water to the boil and cook the kale leaves for two minutes, or until tender, then drain and refresh under cold running water. Squeeze out any excess moisture and chop the leaves roughly. For the kale and feta spiced fritters, bring a large pan of salted water to the boil and cook the kale leaves for two minutes, or until tender, then drain and refresh under cold running water. Squeeze out any excess moisture and chop the leaves roughly. Sift the gram flour and spices into a large bowl along and add a pinch of salt. Add the milk slowly, stirring all the time to make a thick batter. Stir in the crumbled feta, followed by the chopped kale. Season well with salt and pepper. Sift the gram flour and spices into a large bowl along and add a pinch of salt. Add the milk slowly, stirring all the time to make a thick batter. Stir in the crumbled feta, followed by the chopped kale. Season well with salt and pepper. Heat the oil in a non-stick frying pan and drop in tablespoons of the batter to make small fritters. Cook for a few minutes on each side. Heat the oil in a non-stick frying pan and drop in tablespoons of the batter to make small fritters. Cook for a few minutes on each side. To serve, place the ‘couscous’ in a bowl and stir through the apple, spring onions and fresh herbs. Stack the fritters on each serving plate with a little chutney between each layer. To serve, place the ‘couscous’ in a bowl and stir through the apple, spring onions and fresh herbs. Stack the fritters on each serving plate with a little chutney between each layer. Recipe tips Any leftover chutney will keep in an airtight container in the fridge for up to 12 weeks.
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"title": "Cauliflower couscous with kale and feta fritters and tomato chutney recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_as_couscous_42193_16x9.jpg Finely chopped cauliflower is a great gluten-free alternative to couscous. The spiced kale fritters and sweet tangy tomato chutney make it a delicious vegetarian supper. This meal provides 445 kcal, 19g protein, 39g carbohydrate (of which 25g sugars), 24g fat (of which 6g saturates), 13g fibre and 0.9g salt per portion. 30ml/1fl oz olive oil60g/2¼oz fresh ginger, peeled and cut into very fine strips400g/14oz whole cherry tomatoes salt and freshly ground black pepper2 tbsp maple syrup 30ml/1fl oz olive oil 60g/2¼oz fresh ginger, peeled and cut into very fine strips 400g/14oz whole cherry tomatoes salt and freshly ground black pepper 2 tbsp maple syrup 1 cauliflower1 tbsp olive oilpinch gluten-free curry powder1 tbsp white wine vinegar1 tbsp maple syrupsalt and freshly ground black pepper1 apple, peeled, cored, finely chopped 1 bunch spring onions, finely chopped 1 tbsp chopped fresh mint 1 tbsp chopped fresh coriander 1 cauliflower 1 tbsp olive oil pinch gluten-free curry powder 1 tbsp white wine vinegar 1 tbsp maple syrup salt and freshly ground black pepper 1 apple, peeled, cored, finely chopped 1 bunch spring onions, finely chopped 1 tbsp chopped fresh mint 1 tbsp chopped fresh coriander 250g/9oz kale, washed and leaves separated 100g/3½oz gram flour1 tsp ground cumin1 tsp ground paprika½ tsp turmeric salt and freshly ground black pepper 150ml/5½fl oz milk75g/2½oz feta cheese, crumbled2 tbsp olive oil 250g/9oz kale, washed and leaves separated 100g/3½oz gram flour 1 tsp ground cumin 1 tsp ground paprika ½ tsp turmeric salt and freshly ground black pepper 150ml/5½fl oz milk 75g/2½oz feta cheese, crumbled 2 tbsp olive oil Method For the fresh tomato and ginger chutney, heat the oil in a large pan, add the ginger, and cook for two minutes over a medium heat.Add the tomatoes and maple syrup, season with salt and pepper and let them soften for five minutes.Set aside until ready to serve, warm or cold.For the cauliflower as couscous, core the cauliflower and divide it into florets. Chop finely, either by hand or in a food processor.Heat the oil in a large frying pan or wok. Add the curry powder and stir quickly, then add the chopped cauliflower, vinegar and maple syrup. Season well with salt and pepper. Stir quickly over a medium heat for five minutes until the cauliflower is just tender. For the kale and feta spiced fritters, bring a large pan of salted water to the boil and cook the kale leaves for two minutes, or until tender, then drain and refresh under cold running water. Squeeze out any excess moisture and chop the leaves roughly. Sift the gram flour and spices into a large bowl along and add a pinch of salt. Add the milk slowly, stirring all the time to make a thick batter. Stir in the crumbled feta, followed by the chopped kale. Season well with salt and pepper. Heat the oil in a non-stick frying pan and drop in tablespoons of the batter to make small fritters. Cook for a few minutes on each side. To serve, place the ‘couscous’ in a bowl and stir through the apple, spring onions and fresh herbs. Stack the fritters on each serving plate with a little chutney between each layer. For the fresh tomato and ginger chutney, heat the oil in a large pan, add the ginger, and cook for two minutes over a medium heat. For the fresh tomato and ginger chutney, heat the oil in a large pan, add the ginger, and cook for two minutes over a medium heat. Add the tomatoes and maple syrup, season with salt and pepper and let them soften for five minutes. Add the tomatoes and maple syrup, season with salt and pepper and let them soften for five minutes. Set aside until ready to serve, warm or cold. Set aside until ready to serve, warm or cold. For the cauliflower as couscous, core the cauliflower and divide it into florets. Chop finely, either by hand or in a food processor. For the cauliflower as couscous, core the cauliflower and divide it into florets. Chop finely, either by hand or in a food processor. Heat the oil in a large frying pan or wok. Add the curry powder and stir quickly, then add the chopped cauliflower, vinegar and maple syrup. Season well with salt and pepper. Stir quickly over a medium heat for five minutes until the cauliflower is just tender. Heat the oil in a large frying pan or wok. Add the curry powder and stir quickly, then add the chopped cauliflower, vinegar and maple syrup. Season well with salt and pepper. Stir quickly over a medium heat for five minutes until the cauliflower is just tender. For the kale and feta spiced fritters, bring a large pan of salted water to the boil and cook the kale leaves for two minutes, or until tender, then drain and refresh under cold running water. Squeeze out any excess moisture and chop the leaves roughly. For the kale and feta spiced fritters, bring a large pan of salted water to the boil and cook the kale leaves for two minutes, or until tender, then drain and refresh under cold running water. Squeeze out any excess moisture and chop the leaves roughly. Sift the gram flour and spices into a large bowl along and add a pinch of salt. Add the milk slowly, stirring all the time to make a thick batter. Stir in the crumbled feta, followed by the chopped kale. Season well with salt and pepper. Sift the gram flour and spices into a large bowl along and add a pinch of salt. Add the milk slowly, stirring all the time to make a thick batter. Stir in the crumbled feta, followed by the chopped kale. Season well with salt and pepper. Heat the oil in a non-stick frying pan and drop in tablespoons of the batter to make small fritters. Cook for a few minutes on each side. Heat the oil in a non-stick frying pan and drop in tablespoons of the batter to make small fritters. Cook for a few minutes on each side. To serve, place the ‘couscous’ in a bowl and stir through the apple, spring onions and fresh herbs. Stack the fritters on each serving plate with a little chutney between each layer. To serve, place the ‘couscous’ in a bowl and stir through the apple, spring onions and fresh herbs. Stack the fritters on each serving plate with a little chutney between each layer. Recipe tips Any leftover chutney will keep in an airtight container in the fridge for up to 12 weeks."
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4161d0a65c32de7c2dd5681786e7bfa4fc77f51b8faf238bdaa859d20dbd5f76
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Courgette fritters with marinara sauce recipe
For the roasted garlic skinny dip, preheat the oven to 220C/200C Fan/Gas 7 (fan 200C). Drizzle the oil in the centre of a 20cm/8in square of aluminium foil and sit the garlic, cut-side down on top. Wrap up loosely, sit on a small baking tray and pop in the oven straight away (even if the oven is not hot enough) to cook for about 50-55 minutes, or until very soft. For the marinara sauce, heat the oil in a medium pan over a low heat. Add the onion and cook for about 6-8 minutes, or until beginning to soften, stirring regularly. Add the garlic and cook for a further minute. Stir the tomatoes, thyme, sugar (if you think it needs a little sweetening) and some salt and pepper. Turn down the heat so that the mixture is just simmering and leave to cook for 15-20 minutes, or until the sauce has thickened and the flavours have intensified. Meanwhile, make the courgette fritters. Line two large baking trays with baking parchment. Beat the eggs in a large shallow bowl. Put the flour into another and stir in a couple of large pinches of salt and lots of pepper. Divide the breadcrumbs, parmesan and rosemary evenly between two large shallow bowls and set aside. Trim the courgette ends and slice one lengthways into three evenly-sized slices. Cut each slice into three long, evenly-sized strips and then in half across their width to give 18 chips. Repeat with the second courgette to give 36 chips in total. Each one will be about 1.5cm/¾in wide and 7-8cm/3in long, depending on the size of your courgettes.Working with a few at a time, toss the courgette batons in the flour until well coated - this will help the egg to stick in the next stage. Toss through the beaten egg and, after allowing the excess egg to drip off, roll them around in one of the batches of breadcrumbs to stick all over evenly. Arrange in a single layer on the baking trays as you go. Repeat until all of the courgettes are coated, using the second batch of breadcrumbs once the first has been used up. The marinara sauce will probably be nice and thick at this stage. If it's too thick to pour, stir in a little water. Remove from the heat, season to taste with salt and pepper, add the basil leaves and cover to keep warm until ready to serve.Spray the courgettes with the oil and place in the oven for 20 minutes. If tight on space, nestle the garlic parcel onto one of the courgette trays. Half way through cooking time, remove the courgettes, turn them over, give another spray and pop them back in the oven - this time on the opposite shelves to what they were already on. Once cooked, they should be lightly browned and very crisp all over. Once softened, remove the garlic from the oven and, when cool enough to handle, unwrap it and squeeze the garlic cloves from their papery skins into a bowl. Mash lightly with a fork and then add the cream cheese, yoghurt and chives and stir everything together really well. Season to taste and spoon into a serving bowl.Spoon the marinara sauce in a serving bowl. Pile the courgettes onto a serving platter and serve with the lemon wedges. For the roasted garlic skinny dip, preheat the oven to 220C/200C Fan/Gas 7 (fan 200C). Drizzle the oil in the centre of a 20cm/8in square of aluminium foil and sit the garlic, cut-side down on top. Wrap up loosely, sit on a small baking tray and pop in the oven straight away (even if the oven is not hot enough) to cook for about 50-55 minutes, or until very soft. For the roasted garlic skinny dip, preheat the oven to 220C/200C Fan/Gas 7 (fan 200C). Drizzle the oil in the centre of a 20cm/8in square of aluminium foil and sit the garlic, cut-side down on top. Wrap up loosely, sit on a small baking tray and pop in the oven straight away (even if the oven is not hot enough) to cook for about 50-55 minutes, or until very soft. For the marinara sauce, heat the oil in a medium pan over a low heat. Add the onion and cook for about 6-8 minutes, or until beginning to soften, stirring regularly. Add the garlic and cook for a further minute. Stir the tomatoes, thyme, sugar (if you think it needs a little sweetening) and some salt and pepper. Turn down the heat so that the mixture is just simmering and leave to cook for 15-20 minutes, or until the sauce has thickened and the flavours have intensified. For the marinara sauce, heat the oil in a medium pan over a low heat. Add the onion and cook for about 6-8 minutes, or until beginning to soften, stirring regularly. Add the garlic and cook for a further minute. Stir the tomatoes, thyme, sugar (if you think it needs a little sweetening) and some salt and pepper. Turn down the heat so that the mixture is just simmering and leave to cook for 15-20 minutes, or until the sauce has thickened and the flavours have intensified. Meanwhile, make the courgette fritters. Line two large baking trays with baking parchment. Beat the eggs in a large shallow bowl. Put the flour into another and stir in a couple of large pinches of salt and lots of pepper. Divide the breadcrumbs, parmesan and rosemary evenly between two large shallow bowls and set aside. Meanwhile, make the courgette fritters. Line two large baking trays with baking parchment. Beat the eggs in a large shallow bowl. Put the flour into another and stir in a couple of large pinches of salt and lots of pepper. Divide the breadcrumbs, parmesan and rosemary evenly between two large shallow bowls and set aside. Trim the courgette ends and slice one lengthways into three evenly-sized slices. Cut each slice into three long, evenly-sized strips and then in half across their width to give 18 chips. Repeat with the second courgette to give 36 chips in total. Each one will be about 1.5cm/¾in wide and 7-8cm/3in long, depending on the size of your courgettes. Trim the courgette ends and slice one lengthways into three evenly-sized slices. Cut each slice into three long, evenly-sized strips and then in half across their width to give 18 chips. Repeat with the second courgette to give 36 chips in total. Each one will be about 1.5cm/¾in wide and 7-8cm/3in long, depending on the size of your courgettes. Working with a few at a time, toss the courgette batons in the flour until well coated - this will help the egg to stick in the next stage. Toss through the beaten egg and, after allowing the excess egg to drip off, roll them around in one of the batches of breadcrumbs to stick all over evenly. Arrange in a single layer on the baking trays as you go. Repeat until all of the courgettes are coated, using the second batch of breadcrumbs once the first has been used up. Working with a few at a time, toss the courgette batons in the flour until well coated - this will help the egg to stick in the next stage. Toss through the beaten egg and, after allowing the excess egg to drip off, roll them around in one of the batches of breadcrumbs to stick all over evenly. Arrange in a single layer on the baking trays as you go. Repeat until all of the courgettes are coated, using the second batch of breadcrumbs once the first has been used up. The marinara sauce will probably be nice and thick at this stage. If it's too thick to pour, stir in a little water. Remove from the heat, season to taste with salt and pepper, add the basil leaves and cover to keep warm until ready to serve. The marinara sauce will probably be nice and thick at this stage. If it's too thick to pour, stir in a little water. Remove from the heat, season to taste with salt and pepper, add the basil leaves and cover to keep warm until ready to serve. Spray the courgettes with the oil and place in the oven for 20 minutes. If tight on space, nestle the garlic parcel onto one of the courgette trays. Half way through cooking time, remove the courgettes, turn them over, give another spray and pop them back in the oven - this time on the opposite shelves to what they were already on. Once cooked, they should be lightly browned and very crisp all over. Spray the courgettes with the oil and place in the oven for 20 minutes. If tight on space, nestle the garlic parcel onto one of the courgette trays. Half way through cooking time, remove the courgettes, turn them over, give another spray and pop them back in the oven - this time on the opposite shelves to what they were already on. Once cooked, they should be lightly browned and very crisp all over. Once softened, remove the garlic from the oven and, when cool enough to handle, unwrap it and squeeze the garlic cloves from their papery skins into a bowl. Mash lightly with a fork and then add the cream cheese, yoghurt and chives and stir everything together really well. Season to taste and spoon into a serving bowl. Once softened, remove the garlic from the oven and, when cool enough to handle, unwrap it and squeeze the garlic cloves from their papery skins into a bowl. Mash lightly with a fork and then add the cream cheese, yoghurt and chives and stir everything together really well. Season to taste and spoon into a serving bowl. Spoon the marinara sauce in a serving bowl. Pile the courgettes onto a serving platter and serve with the lemon wedges. Spoon the marinara sauce in a serving bowl. Pile the courgettes onto a serving platter and serve with the lemon wedges.
|
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"title": "Courgette fritters with marinara sauce recipe",
"content": "For the roasted garlic skinny dip, preheat the oven to 220C/200C Fan/Gas 7 (fan 200C). Drizzle the oil in the centre of a 20cm/8in square of aluminium foil and sit the garlic, cut-side down on top. Wrap up loosely, sit on a small baking tray and pop in the oven straight away (even if the oven is not hot enough) to cook for about 50-55 minutes, or until very soft. For the marinara sauce, heat the oil in a medium pan over a low heat. Add the onion and cook for about 6-8 minutes, or until beginning to soften, stirring regularly. Add the garlic and cook for a further minute. Stir the tomatoes, thyme, sugar (if you think it needs a little sweetening) and some salt and pepper. Turn down the heat so that the mixture is just simmering and leave to cook for 15-20 minutes, or until the sauce has thickened and the flavours have intensified. Meanwhile, make the courgette fritters. Line two large baking trays with baking parchment. Beat the eggs in a large shallow bowl. Put the flour into another and stir in a couple of large pinches of salt and lots of pepper. Divide the breadcrumbs, parmesan and rosemary evenly between two large shallow bowls and set aside. Trim the courgette ends and slice one lengthways into three evenly-sized slices. Cut each slice into three long, evenly-sized strips and then in half across their width to give 18 chips. Repeat with the second courgette to give 36 chips in total. Each one will be about 1.5cm/¾in wide and 7-8cm/3in long, depending on the size of your courgettes.Working with a few at a time, toss the courgette batons in the flour until well coated - this will help the egg to stick in the next stage. Toss through the beaten egg and, after allowing the excess egg to drip off, roll them around in one of the batches of breadcrumbs to stick all over evenly. Arrange in a single layer on the baking trays as you go. Repeat until all of the courgettes are coated, using the second batch of breadcrumbs once the first has been used up. The marinara sauce will probably be nice and thick at this stage. If it's too thick to pour, stir in a little water. Remove from the heat, season to taste with salt and pepper, add the basil leaves and cover to keep warm until ready to serve.Spray the courgettes with the oil and place in the oven for 20 minutes. If tight on space, nestle the garlic parcel onto one of the courgette trays. Half way through cooking time, remove the courgettes, turn them over, give another spray and pop them back in the oven - this time on the opposite shelves to what they were already on. Once cooked, they should be lightly browned and very crisp all over. Once softened, remove the garlic from the oven and, when cool enough to handle, unwrap it and squeeze the garlic cloves from their papery skins into a bowl. Mash lightly with a fork and then add the cream cheese, yoghurt and chives and stir everything together really well. Season to taste and spoon into a serving bowl.Spoon the marinara sauce in a serving bowl. Pile the courgettes onto a serving platter and serve with the lemon wedges. For the roasted garlic skinny dip, preheat the oven to 220C/200C Fan/Gas 7 (fan 200C). Drizzle the oil in the centre of a 20cm/8in square of aluminium foil and sit the garlic, cut-side down on top. Wrap up loosely, sit on a small baking tray and pop in the oven straight away (even if the oven is not hot enough) to cook for about 50-55 minutes, or until very soft. For the roasted garlic skinny dip, preheat the oven to 220C/200C Fan/Gas 7 (fan 200C). Drizzle the oil in the centre of a 20cm/8in square of aluminium foil and sit the garlic, cut-side down on top. Wrap up loosely, sit on a small baking tray and pop in the oven straight away (even if the oven is not hot enough) to cook for about 50-55 minutes, or until very soft. For the marinara sauce, heat the oil in a medium pan over a low heat. Add the onion and cook for about 6-8 minutes, or until beginning to soften, stirring regularly. Add the garlic and cook for a further minute. Stir the tomatoes, thyme, sugar (if you think it needs a little sweetening) and some salt and pepper. Turn down the heat so that the mixture is just simmering and leave to cook for 15-20 minutes, or until the sauce has thickened and the flavours have intensified. For the marinara sauce, heat the oil in a medium pan over a low heat. Add the onion and cook for about 6-8 minutes, or until beginning to soften, stirring regularly. Add the garlic and cook for a further minute. Stir the tomatoes, thyme, sugar (if you think it needs a little sweetening) and some salt and pepper. Turn down the heat so that the mixture is just simmering and leave to cook for 15-20 minutes, or until the sauce has thickened and the flavours have intensified. Meanwhile, make the courgette fritters. Line two large baking trays with baking parchment. Beat the eggs in a large shallow bowl. Put the flour into another and stir in a couple of large pinches of salt and lots of pepper. Divide the breadcrumbs, parmesan and rosemary evenly between two large shallow bowls and set aside. Meanwhile, make the courgette fritters. Line two large baking trays with baking parchment. Beat the eggs in a large shallow bowl. Put the flour into another and stir in a couple of large pinches of salt and lots of pepper. Divide the breadcrumbs, parmesan and rosemary evenly between two large shallow bowls and set aside. Trim the courgette ends and slice one lengthways into three evenly-sized slices. Cut each slice into three long, evenly-sized strips and then in half across their width to give 18 chips. Repeat with the second courgette to give 36 chips in total. Each one will be about 1.5cm/¾in wide and 7-8cm/3in long, depending on the size of your courgettes. Trim the courgette ends and slice one lengthways into three evenly-sized slices. Cut each slice into three long, evenly-sized strips and then in half across their width to give 18 chips. Repeat with the second courgette to give 36 chips in total. Each one will be about 1.5cm/¾in wide and 7-8cm/3in long, depending on the size of your courgettes. Working with a few at a time, toss the courgette batons in the flour until well coated - this will help the egg to stick in the next stage. Toss through the beaten egg and, after allowing the excess egg to drip off, roll them around in one of the batches of breadcrumbs to stick all over evenly. Arrange in a single layer on the baking trays as you go. Repeat until all of the courgettes are coated, using the second batch of breadcrumbs once the first has been used up. Working with a few at a time, toss the courgette batons in the flour until well coated - this will help the egg to stick in the next stage. Toss through the beaten egg and, after allowing the excess egg to drip off, roll them around in one of the batches of breadcrumbs to stick all over evenly. Arrange in a single layer on the baking trays as you go. Repeat until all of the courgettes are coated, using the second batch of breadcrumbs once the first has been used up. The marinara sauce will probably be nice and thick at this stage. If it's too thick to pour, stir in a little water. Remove from the heat, season to taste with salt and pepper, add the basil leaves and cover to keep warm until ready to serve. The marinara sauce will probably be nice and thick at this stage. If it's too thick to pour, stir in a little water. Remove from the heat, season to taste with salt and pepper, add the basil leaves and cover to keep warm until ready to serve. Spray the courgettes with the oil and place in the oven for 20 minutes. If tight on space, nestle the garlic parcel onto one of the courgette trays. Half way through cooking time, remove the courgettes, turn them over, give another spray and pop them back in the oven - this time on the opposite shelves to what they were already on. Once cooked, they should be lightly browned and very crisp all over. Spray the courgettes with the oil and place in the oven for 20 minutes. If tight on space, nestle the garlic parcel onto one of the courgette trays. Half way through cooking time, remove the courgettes, turn them over, give another spray and pop them back in the oven - this time on the opposite shelves to what they were already on. Once cooked, they should be lightly browned and very crisp all over. Once softened, remove the garlic from the oven and, when cool enough to handle, unwrap it and squeeze the garlic cloves from their papery skins into a bowl. Mash lightly with a fork and then add the cream cheese, yoghurt and chives and stir everything together really well. Season to taste and spoon into a serving bowl. Once softened, remove the garlic from the oven and, when cool enough to handle, unwrap it and squeeze the garlic cloves from their papery skins into a bowl. Mash lightly with a fork and then add the cream cheese, yoghurt and chives and stir everything together really well. Season to taste and spoon into a serving bowl. Spoon the marinara sauce in a serving bowl. Pile the courgettes onto a serving platter and serve with the lemon wedges. Spoon the marinara sauce in a serving bowl. Pile the courgettes onto a serving platter and serve with the lemon wedges."
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6df42702d6cc2fb6a5ce8398b87b86b73ffbe16f0d0159a955d49f6e67ff09b7
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Bunny chow recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_chow_38916_16x9.jpg People from Durban are very proud of their Bunny Chow and its heritage - a cheap curry from the depression era. The version here is made with meat, but you can substitute with red and white kidney beans. 2 tbsp vegetable oil½ tsp cumin seeds½ tsp fennel seeds2.5cm/1in piece of cinnamon stick2 green cardamom pods1 star anise1 bay leaf1 onion, finely chopped2 tbsp South African curry powder 2 tomatoes, chopped1kg/2lb 2oz boneless leg of lamb, cut into 1.5cm/½in dices1 tbsp finely chopped fresh ginger1 tbsp finely chopped garlic 10-12 curry leaves2 large potatoes, cut in cubes the same size as the meatsalt2 tbsp finely chopped coriander leaves2 tbsp lime juice2 loaves of crusty white bread, unsliced, each cut across in half in the middle and most of the crumbs removed coriander cress or sprigs, to garnish 2 tbsp vegetable oil ½ tsp cumin seeds ½ tsp fennel seeds 2.5cm/1in piece of cinnamon stick 2 green cardamom pods 1 star anise 1 bay leaf 1 onion, finely chopped 2 tbsp South African curry powder 2 tomatoes, chopped 1kg/2lb 2oz boneless leg of lamb, cut into 1.5cm/½in dices 1 tbsp finely chopped fresh ginger 1 tbsp finely chopped garlic 10-12 curry leaves 2 large potatoes, cut in cubes the same size as the meat salt 2 tbsp finely chopped coriander leaves 2 tbsp lime juice 2 loaves of crusty white bread, unsliced, each cut across in half in the middle and most of the crumbs removed coriander cress or sprigs, to garnish Method Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle. Add the onion and cook for 5–7 minutes until translucent. Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix. Cook on medium heat, stirring often, until you get a sauce-like consistency. Add the meat, ginger, garlic and curry leaves and 300ml/11fl oz water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender. Add the potatoes, salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes). Stir in the chopped coriander and lime juice. To serve, spoon into the hollows in the bread and garnish with coriander cress. Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle. Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle. Add the onion and cook for 5–7 minutes until translucent. Add the onion and cook for 5–7 minutes until translucent. Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix. Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix. Cook on medium heat, stirring often, until you get a sauce-like consistency. Cook on medium heat, stirring often, until you get a sauce-like consistency. Add the meat, ginger, garlic and curry leaves and 300ml/11fl oz water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender. Add the meat, ginger, garlic and curry leaves and 300ml/11fl oz water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender. Add the potatoes, salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes). Add the potatoes, salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes). Stir in the chopped coriander and lime juice. Stir in the chopped coriander and lime juice. To serve, spoon into the hollows in the bread and garnish with coriander cress. To serve, spoon into the hollows in the bread and garnish with coriander cress.
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"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bunny_chow_38916",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Bunny chow 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/bunny_chow_38916_16x9.jpg People from Durban are very proud of their Bunny Chow and its heritage - a cheap curry from the depression era. The version here is made with meat, but you can substitute with red and white kidney beans. 2 tbsp vegetable oil½ tsp cumin seeds½ tsp fennel seeds2.5cm/1in piece of cinnamon stick2 green cardamom pods1 star anise1 bay leaf1 onion, finely chopped2 tbsp South African curry powder 2 tomatoes, chopped1kg/2lb 2oz boneless leg of lamb, cut into 1.5cm/½in dices1 tbsp finely chopped fresh ginger1 tbsp finely chopped garlic 10-12 curry leaves2 large potatoes, cut in cubes the same size as the meatsalt2 tbsp finely chopped coriander leaves2 tbsp lime juice2 loaves of crusty white bread, unsliced, each cut across in half in the middle and most of the crumbs removed coriander cress or sprigs, to garnish 2 tbsp vegetable oil ½ tsp cumin seeds ½ tsp fennel seeds 2.5cm/1in piece of cinnamon stick 2 green cardamom pods 1 star anise 1 bay leaf 1 onion, finely chopped 2 tbsp South African curry powder 2 tomatoes, chopped 1kg/2lb 2oz boneless leg of lamb, cut into 1.5cm/½in dices 1 tbsp finely chopped fresh ginger 1 tbsp finely chopped garlic 10-12 curry leaves 2 large potatoes, cut in cubes the same size as the meat salt 2 tbsp finely chopped coriander leaves 2 tbsp lime juice 2 loaves of crusty white bread, unsliced, each cut across in half in the middle and most of the crumbs removed coriander cress or sprigs, to garnish Method Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle. Add the onion and cook for 5–7 minutes until translucent. Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix. Cook on medium heat, stirring often, until you get a sauce-like consistency. Add the meat, ginger, garlic and curry leaves and 300ml/11fl oz water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender. Add the potatoes, salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes). Stir in the chopped coriander and lime juice. To serve, spoon into the hollows in the bread and garnish with coriander cress. Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle. Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle. Add the onion and cook for 5–7 minutes until translucent. Add the onion and cook for 5–7 minutes until translucent. Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix. Stir in the curry powder and sauté for one minute, then add the tomatoes and stir to mix. Cook on medium heat, stirring often, until you get a sauce-like consistency. Cook on medium heat, stirring often, until you get a sauce-like consistency. Add the meat, ginger, garlic and curry leaves and 300ml/11fl oz water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender. Add the meat, ginger, garlic and curry leaves and 300ml/11fl oz water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender. Add the potatoes, salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes). Add the potatoes, salt to taste and 200ml/7fl oz water. Continue simmering until the meat and potatoes are perfectly cooked (about 15 minutes). Stir in the chopped coriander and lime juice. Stir in the chopped coriander and lime juice. To serve, spoon into the hollows in the bread and garnish with coriander cress. To serve, spoon into the hollows in the bread and garnish with coriander cress."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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