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814b2a05eb2a87107eeac8c3ccdbf75337a61a4911d2752a40d33bd18ee36fc9
Apple palm pies recipe An average of 4.1 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apple_palm_pies_70419_16x9.jpg These are so easy and quick, because there is no peeling of apples, no coring or chopping, so you can have your pie and eat it too. The filling is a mixture of apple sauce mixed with spices, dried fruit and nuts, then wrapped in filo. 2 x 285g/10oz jars chunky apple sauce½ tsp ground mixed spice50g/1¾oz mixed nuts, roughly chopped50g/1¾oz raisinscooking oil spray270g/9¾oz pack filo pastry, or 6 sheetsdemerara sugar, for sprinklingice cream or custard, to serve (optional) 2 x 285g/10oz jars chunky apple sauce ½ tsp ground mixed spice 50g/1¾oz mixed nuts, roughly chopped 50g/1¾oz raisins cooking oil spray 270g/9¾oz pack filo pastry, or 6 sheets demerara sugar, for sprinkling ice cream or custard, to serve (optional) Method Put the apple sauce, mixed spice, nuts and raisins into a bowl, stir well and set aside.Preheat the oven to 200C/180C Fan/Gas 6. Have a 12-hole muffin tray at the ready and spray the inside of each hole liberally with oil.Unroll the filo pastry onto a work surface. Using kitchen scissors, cut out all the pastry in one go to make eight equal squares per sheet, totalling 48 squares. Keep the squares you’re not working with under a tea towel to prevent them drying out.Take one square of filo and spray it with oil, lay another square on top, spray again, then lay another on top and spray again. You should have three squares oiled together. It doesn’t matter if the squares are a bit off-centre.Place inside the oiled cavity of the muffin tray, press down, and repeat this process until you have filled all 12 holes in the muffin tray.Fill each hole with an equal amount of the apple filling.Take another square of filo and spray well, then fold in half and in half again to create a small square. Place the small square on top of the apple mixture and fold the pointy edges inwards. If any areas feel dry, spray with oil. Repeat for all 12, then sprinkle with sugar and bake for 14–16 minutes.Leave to cool in the tin for 10 minutes. These are best eaten warm, with ice cream or custard. Put the apple sauce, mixed spice, nuts and raisins into a bowl, stir well and set aside. Put the apple sauce, mixed spice, nuts and raisins into a bowl, stir well and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Have a 12-hole muffin tray at the ready and spray the inside of each hole liberally with oil. Preheat the oven to 200C/180C Fan/Gas 6. Have a 12-hole muffin tray at the ready and spray the inside of each hole liberally with oil. Unroll the filo pastry onto a work surface. Using kitchen scissors, cut out all the pastry in one go to make eight equal squares per sheet, totalling 48 squares. Keep the squares you’re not working with under a tea towel to prevent them drying out. Unroll the filo pastry onto a work surface. Using kitchen scissors, cut out all the pastry in one go to make eight equal squares per sheet, totalling 48 squares. Keep the squares you’re not working with under a tea towel to prevent them drying out. Take one square of filo and spray it with oil, lay another square on top, spray again, then lay another on top and spray again. You should have three squares oiled together. It doesn’t matter if the squares are a bit off-centre. Take one square of filo and spray it with oil, lay another square on top, spray again, then lay another on top and spray again. You should have three squares oiled together. It doesn’t matter if the squares are a bit off-centre. Place inside the oiled cavity of the muffin tray, press down, and repeat this process until you have filled all 12 holes in the muffin tray. Place inside the oiled cavity of the muffin tray, press down, and repeat this process until you have filled all 12 holes in the muffin tray. Fill each hole with an equal amount of the apple filling. Fill each hole with an equal amount of the apple filling. Take another square of filo and spray well, then fold in half and in half again to create a small square. Place the small square on top of the apple mixture and fold the pointy edges inwards. If any areas feel dry, spray with oil. Repeat for all 12, then sprinkle with sugar and bake for 14–16 minutes. Take another square of filo and spray well, then fold in half and in half again to create a small square. Place the small square on top of the apple mixture and fold the pointy edges inwards. If any areas feel dry, spray with oil. Repeat for all 12, then sprinkle with sugar and bake for 14–16 minutes. Leave to cool in the tin for 10 minutes. Leave to cool in the tin for 10 minutes. These are best eaten warm, with ice cream or custard. These are best eaten warm, with ice cream or custard. Recipe tips Any leftover pies can be cooled and frozen. I know 12 wouldn’t last very long in my household, so due to the ease of making these, why not double the ingredients and make another full 12 to freeze if you have freezer space?
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/apple_palm_pies_70419", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Apple palm pies recipe", "content": "An average of 4.1 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apple_palm_pies_70419_16x9.jpg These are so easy and quick, because there is no peeling of apples, no coring or chopping, so you can have your pie and eat it too. The filling is a mixture of apple sauce mixed with spices, dried fruit and nuts, then wrapped in filo. 2 x 285g/10oz jars chunky apple sauce½ tsp ground mixed spice50g/1¾oz mixed nuts, roughly chopped50g/1¾oz raisinscooking oil spray270g/9¾oz pack filo pastry, or 6 sheetsdemerara sugar, for sprinklingice cream or custard, to serve (optional) 2 x 285g/10oz jars chunky apple sauce ½ tsp ground mixed spice 50g/1¾oz mixed nuts, roughly chopped 50g/1¾oz raisins cooking oil spray 270g/9¾oz pack filo pastry, or 6 sheets demerara sugar, for sprinkling ice cream or custard, to serve (optional) Method Put the apple sauce, mixed spice, nuts and raisins into a bowl, stir well and set aside.Preheat the oven to 200C/180C Fan/Gas 6. Have a 12-hole muffin tray at the ready and spray the inside of each hole liberally with oil.Unroll the filo pastry onto a work surface. Using kitchen scissors, cut out all the pastry in one go to make eight equal squares per sheet, totalling 48 squares. Keep the squares you’re not working with under a tea towel to prevent them drying out.Take one square of filo and spray it with oil, lay another square on top, spray again, then lay another on top and spray again. You should have three squares oiled together. It doesn’t matter if the squares are a bit off-centre.Place inside the oiled cavity of the muffin tray, press down, and repeat this process until you have filled all 12 holes in the muffin tray.Fill each hole with an equal amount of the apple filling.Take another square of filo and spray well, then fold in half and in half again to create a small square. Place the small square on top of the apple mixture and fold the pointy edges inwards. If any areas feel dry, spray with oil. Repeat for all 12, then sprinkle with sugar and bake for 14–16 minutes.Leave to cool in the tin for 10 minutes. These are best eaten warm, with ice cream or custard. Put the apple sauce, mixed spice, nuts and raisins into a bowl, stir well and set aside. Put the apple sauce, mixed spice, nuts and raisins into a bowl, stir well and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Have a 12-hole muffin tray at the ready and spray the inside of each hole liberally with oil. Preheat the oven to 200C/180C Fan/Gas 6. Have a 12-hole muffin tray at the ready and spray the inside of each hole liberally with oil. Unroll the filo pastry onto a work surface. Using kitchen scissors, cut out all the pastry in one go to make eight equal squares per sheet, totalling 48 squares. Keep the squares you’re not working with under a tea towel to prevent them drying out. Unroll the filo pastry onto a work surface. Using kitchen scissors, cut out all the pastry in one go to make eight equal squares per sheet, totalling 48 squares. Keep the squares you’re not working with under a tea towel to prevent them drying out. Take one square of filo and spray it with oil, lay another square on top, spray again, then lay another on top and spray again. You should have three squares oiled together. It doesn’t matter if the squares are a bit off-centre. Take one square of filo and spray it with oil, lay another square on top, spray again, then lay another on top and spray again. You should have three squares oiled together. It doesn’t matter if the squares are a bit off-centre. Place inside the oiled cavity of the muffin tray, press down, and repeat this process until you have filled all 12 holes in the muffin tray. Place inside the oiled cavity of the muffin tray, press down, and repeat this process until you have filled all 12 holes in the muffin tray. Fill each hole with an equal amount of the apple filling. Fill each hole with an equal amount of the apple filling. Take another square of filo and spray well, then fold in half and in half again to create a small square. Place the small square on top of the apple mixture and fold the pointy edges inwards. If any areas feel dry, spray with oil. Repeat for all 12, then sprinkle with sugar and bake for 14–16 minutes. Take another square of filo and spray well, then fold in half and in half again to create a small square. Place the small square on top of the apple mixture and fold the pointy edges inwards. If any areas feel dry, spray with oil. Repeat for all 12, then sprinkle with sugar and bake for 14–16 minutes. Leave to cool in the tin for 10 minutes. Leave to cool in the tin for 10 minutes. These are best eaten warm, with ice cream or custard. These are best eaten warm, with ice cream or custard. Recipe tips Any leftover pies can be cooled and frozen. I know 12 wouldn’t last very long in my household, so due to the ease of making these, why not double the ingredients and make another full 12 to freeze if you have freezer space?" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd26eb3bdbfd0cbffdfe" }
1db9e3ca161b673cfb922b4914ea0a67ce56272e998826bd1b733749b9c1f97f
Vegan sausage rolls recipe An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_sausage_rolls_32318_16x9.jpg These vegan sausage rolls are inspired by Glamorgan sausages – which are vegetarian and include cheese – the leek and apple filling makes a great alternative. Make your own apple sauce following the recipe below, or use a shop-bought apple sauce or purée. Some ready-made apple sauce is infused with cider to add an extra pop of flavour. Each roll provides 134 kcal, 2.5g protein, 15.5g carbohydrates (of which 4g sugars), 6.5g fat (of which 3g saturates), 1.5g fibre and 0.4g salt. 375g pack ready-rolled vegan puff pastry 1 tsp olive oil200g/7oz leeks (trimmed weight), finely diced1 tsp wholegrain mustard2 tsp freshly chopped sage (or 1 tsp dried sage)2 tsp smoked paprika100g/3½oz fresh breadcrumbs 250g/9oz apple sauce (homemade as below or shop-bought)¼ tsp sea saltfreshly ground black pepper1 tsp tamari, for brushing 375g pack ready-rolled vegan puff pastry 1 tsp olive oil 200g/7oz leeks (trimmed weight), finely diced 1 tsp wholegrain mustard 2 tsp freshly chopped sage (or 1 tsp dried sage) 2 tsp smoked paprika 100g/3½oz fresh breadcrumbs 250g/9oz apple sauce (homemade as below or shop-bought) ¼ tsp sea salt freshly ground black pepper 1 tsp tamari, for brushing 4 large apples (Bramley apples are best), peeled, cored and sliced1½ tbsp caster sugar½ lemon, juice only¼ tsp cracked black pepper 4 large apples (Bramley apples are best), peeled, cored and sliced 1½ tbsp caster sugar ½ lemon, juice only ¼ tsp cracked black pepper Method To make your own apple sauce, put the apples in a saucepan with the sugar, lemon juice and 150ml/¼ pint water. Bring to a simmer over a low heat and cook gently for about 5 minutes, or until the apples are soft. Add the pepper and beat with a wooden spoon to break down the apples, then taste: you may need to add a little more sugar to balance the sharpness of the apples.Remove the pastry from the fridge and allow to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 7.Heat the oil in a frying pan and fry the leeks for about 5 minutes, or until softened. Add the mustard, sage, smoked paprika and breadcrumbs and heat through for 1 minute. Add the apple sauce, salt and a large pinch of pepper and fry for 2 minutes. Set aside to cool. Unroll the puff pastry and slice it into quarters. Spoon a quarter of the leek mix down the centre of each sheet, fold the pastry over, then press the edges together, using a fork to crimp and seal them. Slice into 8 large or 16 small sausage rolls. Brush with tamari, then spread on a baking sheet and bake for 15–18 minutes until puffed and golden. To make your own apple sauce, put the apples in a saucepan with the sugar, lemon juice and 150ml/¼ pint water. Bring to a simmer over a low heat and cook gently for about 5 minutes, or until the apples are soft. Add the pepper and beat with a wooden spoon to break down the apples, then taste: you may need to add a little more sugar to balance the sharpness of the apples. To make your own apple sauce, put the apples in a saucepan with the sugar, lemon juice and 150ml/¼ pint water. Bring to a simmer over a low heat and cook gently for about 5 minutes, or until the apples are soft. Add the pepper and beat with a wooden spoon to break down the apples, then taste: you may need to add a little more sugar to balance the sharpness of the apples. Remove the pastry from the fridge and allow to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Remove the pastry from the fridge and allow to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a frying pan and fry the leeks for about 5 minutes, or until softened. Add the mustard, sage, smoked paprika and breadcrumbs and heat through for 1 minute. Add the apple sauce, salt and a large pinch of pepper and fry for 2 minutes. Set aside to cool. Heat the oil in a frying pan and fry the leeks for about 5 minutes, or until softened. Add the mustard, sage, smoked paprika and breadcrumbs and heat through for 1 minute. Add the apple sauce, salt and a large pinch of pepper and fry for 2 minutes. Set aside to cool. Unroll the puff pastry and slice it into quarters. Spoon a quarter of the leek mix down the centre of each sheet, fold the pastry over, then press the edges together, using a fork to crimp and seal them. Slice into 8 large or 16 small sausage rolls. Unroll the puff pastry and slice it into quarters. Spoon a quarter of the leek mix down the centre of each sheet, fold the pastry over, then press the edges together, using a fork to crimp and seal them. Slice into 8 large or 16 small sausage rolls. Brush with tamari, then spread on a baking sheet and bake for 15–18 minutes until puffed and golden. Brush with tamari, then spread on a baking sheet and bake for 15–18 minutes until puffed and golden.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegan_sausage_rolls_32318", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegan sausage rolls recipe", "content": "An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_sausage_rolls_32318_16x9.jpg These vegan sausage rolls are inspired by Glamorgan sausages – which are vegetarian and include cheese – the leek and apple filling makes a great alternative. Make your own apple sauce following the recipe below, or use a shop-bought apple sauce or purée. Some ready-made apple sauce is infused with cider to add an extra pop of flavour. Each roll provides 134 kcal, 2.5g protein, 15.5g carbohydrates (of which 4g sugars), 6.5g fat (of which 3g saturates), 1.5g fibre and 0.4g salt. 375g pack ready-rolled vegan puff pastry 1 tsp olive oil200g/7oz leeks (trimmed weight), finely diced1 tsp wholegrain mustard2 tsp freshly chopped sage (or 1 tsp dried sage)2 tsp smoked paprika100g/3½oz fresh breadcrumbs 250g/9oz apple sauce (homemade as below or shop-bought)¼ tsp sea saltfreshly ground black pepper1 tsp tamari, for brushing 375g pack ready-rolled vegan puff pastry 1 tsp olive oil 200g/7oz leeks (trimmed weight), finely diced 1 tsp wholegrain mustard 2 tsp freshly chopped sage (or 1 tsp dried sage) 2 tsp smoked paprika 100g/3½oz fresh breadcrumbs 250g/9oz apple sauce (homemade as below or shop-bought) ¼ tsp sea salt freshly ground black pepper 1 tsp tamari, for brushing 4 large apples (Bramley apples are best), peeled, cored and sliced1½ tbsp caster sugar½ lemon, juice only¼ tsp cracked black pepper 4 large apples (Bramley apples are best), peeled, cored and sliced 1½ tbsp caster sugar ½ lemon, juice only ¼ tsp cracked black pepper Method To make your own apple sauce, put the apples in a saucepan with the sugar, lemon juice and 150ml/¼ pint water. Bring to a simmer over a low heat and cook gently for about 5 minutes, or until the apples are soft. Add the pepper and beat with a wooden spoon to break down the apples, then taste: you may need to add a little more sugar to balance the sharpness of the apples.Remove the pastry from the fridge and allow to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 7.Heat the oil in a frying pan and fry the leeks for about 5 minutes, or until softened. Add the mustard, sage, smoked paprika and breadcrumbs and heat through for 1 minute. Add the apple sauce, salt and a large pinch of pepper and fry for 2 minutes. Set aside to cool. Unroll the puff pastry and slice it into quarters. Spoon a quarter of the leek mix down the centre of each sheet, fold the pastry over, then press the edges together, using a fork to crimp and seal them. Slice into 8 large or 16 small sausage rolls. Brush with tamari, then spread on a baking sheet and bake for 15–18 minutes until puffed and golden. To make your own apple sauce, put the apples in a saucepan with the sugar, lemon juice and 150ml/¼ pint water. Bring to a simmer over a low heat and cook gently for about 5 minutes, or until the apples are soft. Add the pepper and beat with a wooden spoon to break down the apples, then taste: you may need to add a little more sugar to balance the sharpness of the apples. To make your own apple sauce, put the apples in a saucepan with the sugar, lemon juice and 150ml/¼ pint water. Bring to a simmer over a low heat and cook gently for about 5 minutes, or until the apples are soft. Add the pepper and beat with a wooden spoon to break down the apples, then taste: you may need to add a little more sugar to balance the sharpness of the apples. Remove the pastry from the fridge and allow to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Remove the pastry from the fridge and allow to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a frying pan and fry the leeks for about 5 minutes, or until softened. Add the mustard, sage, smoked paprika and breadcrumbs and heat through for 1 minute. Add the apple sauce, salt and a large pinch of pepper and fry for 2 minutes. Set aside to cool. Heat the oil in a frying pan and fry the leeks for about 5 minutes, or until softened. Add the mustard, sage, smoked paprika and breadcrumbs and heat through for 1 minute. Add the apple sauce, salt and a large pinch of pepper and fry for 2 minutes. Set aside to cool. Unroll the puff pastry and slice it into quarters. Spoon a quarter of the leek mix down the centre of each sheet, fold the pastry over, then press the edges together, using a fork to crimp and seal them. Slice into 8 large or 16 small sausage rolls. Unroll the puff pastry and slice it into quarters. Spoon a quarter of the leek mix down the centre of each sheet, fold the pastry over, then press the edges together, using a fork to crimp and seal them. Slice into 8 large or 16 small sausage rolls. Brush with tamari, then spread on a baking sheet and bake for 15–18 minutes until puffed and golden. Brush with tamari, then spread on a baking sheet and bake for 15–18 minutes until puffed and golden." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd27eb3bdbfd0cbffdff" }
339829de008600cac77b98f43a32fa66e3856ad515b2641dba0257442087192d
Slow-cooker apple-glazed ribs recipe An average of 4.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooked_apple-glazed_34785_16x9.jpg Think you can't make ribs on a weekday? Pop them in the slow-cooker and you can have meltingly tender ribs any day. Crisp up on the barbecue for extra deliciousness. Equipment and preparation: for this recipe you will need a slow cooker. 75ml/2¾fl oz ready-made apple sauce2 tbsp honey 1 tsp Worcestershire sauce1 tsp smoked paprika1 tsp Chinese five-spice powder1kg/2lb 4oz pork ribs, cut into individual ribssalt and freshly ground black pepper 75ml/2¾fl oz ready-made apple sauce 2 tbsp honey 1 tsp Worcestershire sauce 1 tsp smoked paprika 1 tsp Chinese five-spice powder 1kg/2lb 4oz pork ribs, cut into individual ribs salt and freshly ground black pepper Method Mix the apple sauce, honey, Worcestershire sauce and spices together in a large bowl until well combined. Season the ribs well with salt and freshly ground black pepper, then add them to the bowl and mix well to completely coat them in the apple glaze. Transfer the ribs to the slow cooker and cook on a low heat for 7-8 hours, or until the meat is falling off the bone. To serve, divide the apple-glazed ribs among 4 serving plates and serve with sweetcorn, spicy baked beans and mashed potatoes. Mix the apple sauce, honey, Worcestershire sauce and spices together in a large bowl until well combined. Mix the apple sauce, honey, Worcestershire sauce and spices together in a large bowl until well combined. Season the ribs well with salt and freshly ground black pepper, then add them to the bowl and mix well to completely coat them in the apple glaze. Season the ribs well with salt and freshly ground black pepper, then add them to the bowl and mix well to completely coat them in the apple glaze. Transfer the ribs to the slow cooker and cook on a low heat for 7-8 hours, or until the meat is falling off the bone. Transfer the ribs to the slow cooker and cook on a low heat for 7-8 hours, or until the meat is falling off the bone. To serve, divide the apple-glazed ribs among 4 serving plates and serve with sweetcorn, spicy baked beans and mashed potatoes. To serve, divide the apple-glazed ribs among 4 serving plates and serve with sweetcorn, spicy baked beans and mashed potatoes.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow-cooked_apple-glazed_34785", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow-cooker apple-glazed ribs recipe", "content": "An average of 4.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooked_apple-glazed_34785_16x9.jpg Think you can't make ribs on a weekday? Pop them in the slow-cooker and you can have meltingly tender ribs any day. Crisp up on the barbecue for extra deliciousness. Equipment and preparation: for this recipe you will need a slow cooker. 75ml/2¾fl oz ready-made apple sauce2 tbsp honey 1 tsp Worcestershire sauce1 tsp smoked paprika1 tsp Chinese five-spice powder1kg/2lb 4oz pork ribs, cut into individual ribssalt and freshly ground black pepper 75ml/2¾fl oz ready-made apple sauce 2 tbsp honey 1 tsp Worcestershire sauce 1 tsp smoked paprika 1 tsp Chinese five-spice powder 1kg/2lb 4oz pork ribs, cut into individual ribs salt and freshly ground black pepper Method Mix the apple sauce, honey, Worcestershire sauce and spices together in a large bowl until well combined. Season the ribs well with salt and freshly ground black pepper, then add them to the bowl and mix well to completely coat them in the apple glaze. Transfer the ribs to the slow cooker and cook on a low heat for 7-8 hours, or until the meat is falling off the bone. To serve, divide the apple-glazed ribs among 4 serving plates and serve with sweetcorn, spicy baked beans and mashed potatoes. Mix the apple sauce, honey, Worcestershire sauce and spices together in a large bowl until well combined. Mix the apple sauce, honey, Worcestershire sauce and spices together in a large bowl until well combined. Season the ribs well with salt and freshly ground black pepper, then add them to the bowl and mix well to completely coat them in the apple glaze. Season the ribs well with salt and freshly ground black pepper, then add them to the bowl and mix well to completely coat them in the apple glaze. Transfer the ribs to the slow cooker and cook on a low heat for 7-8 hours, or until the meat is falling off the bone. Transfer the ribs to the slow cooker and cook on a low heat for 7-8 hours, or until the meat is falling off the bone. To serve, divide the apple-glazed ribs among 4 serving plates and serve with sweetcorn, spicy baked beans and mashed potatoes. To serve, divide the apple-glazed ribs among 4 serving plates and serve with sweetcorn, spicy baked beans and mashed potatoes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd27eb3bdbfd0cbffe00" }
9efdffaf2ee7bbce884ef859111d17d76543798fe1648620d878e09b76c8ee3e
Vegan cinnamon buns recipe An average of 4.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_cinnamon_buns_62664_16x9.jpg These vegan cinnamon buns come with a smooth caramel sauce and the crunch of pecans. Serve warm from the oven with coffee. Equipment and preparation: You will need a 20-21cm/8in square baking tin. Each serving provides 439 kcal, 9g protein, 75g carbohydrate (of which 32g sugars), 11g fat (of which 2g saturates), 4g fibre and 0.5g salt. 475g/1lb 1oz strong white flour, plus extra for dusting25g/1oz cornflour7g sachet fast-action yeast50g/1¾oz caster sugar½ tsp ground cardamom½ tsp salt 300–325ml/10–11fl oz soya milk (or almond milk)75g/2½oz dairy-free margarine 475g/1lb 1oz strong white flour, plus extra for dusting 25g/1oz cornflour 7g sachet fast-action yeast 50g/1¾oz caster sugar ½ tsp ground cardamom ½ tsp salt 300–325ml/10–11fl oz soya milk (or almond milk) 75g/2½oz dairy-free margarine 75g/2½oz dairy-free margarine3 tbsp golden syrup3 tbsp soft light brown sugarpinch of salt 75g/2½oz dairy-free margarine 3 tbsp golden syrup 3 tbsp soft light brown sugar pinch of salt 2 tbsp soft light brown sugar2 tsp ground cinnamon50g/1¾oz pecans, toasted and chopped 200g/7oz spiced apple butter, apple purée or puréed medjool dates 2 tbsp soft light brown sugar 2 tsp ground cinnamon 50g/1¾oz pecans, toasted and chopped 200g/7oz spiced apple butter, apple purée or puréed medjool dates Method Line a 20–21cm/8in square baking tin with a sheet of baking parchment so that it covers the base and comes up the sides of the tin.Tip the strong flour and cornflour into a large mixing bowl (or bowl of a free-standing mixer fitted with a dough hook). Add the yeast, caster sugar, cardamom and salt and mix to combine. Warm the milk either in a small pan, or in the microwave until lukewarm and add to the dry ingredients along with the dairy-free margarine. Mix well to combine, then tip out onto a lightly floured work surface and then knead for about 5 minutes, or until the dough is silky smooth and elastic. (If using the free-standing mixer simply knead the dough in the bowl using the dough hook.) Shape the dough into a ball. Return to the bowl, cover with cling film and leave in a warm, draught-free place for about 1 hour or until doubled in size.Meanwhile prepare the caramel sauce and apple cinnamon filling. In a small pan, melt together the dairy-free spread, golden syrup and soft light brown sugar. Add a pinch of salt, bubble for 10 seconds and then pour into the prepared tin. To make the cinnamon filling, mix together the soft light brown sugar, cinnamon and chopped pecans in a small bowl. Set aside.Lightly dust the work surface with flour, tip the dough out of the bowl and knead for 30 seconds to knock back any air pockets. Slowly roll the dough into a large, neat rectangle about 50 x 30 cm/20 x 12in and with one of the longer sides nearest to you. Carefully spread the apple butter (or puréed medjool dates) evenly to cover the dough. Scatter with the cinnamon sugar and chopped pecans. Starting with the side nearest to you roll the dough into a neat, long spiral log. Trim the ends to neaten and then cut the log into 9 even-sized slices and place them cut side uppermost in the prepared tin. Cover loosely with cling film and leave in a warm place for about 45 minutes or until the buns are well risen and springy to the touch.Meanwhile preheat the oven to 180C/160C Fan/Gas 4.Remove the cling film and bake the buns on the middle shelf for about 30 minutes until golden brown. Serve warm or at room temperature. Line a 20–21cm/8in square baking tin with a sheet of baking parchment so that it covers the base and comes up the sides of the tin. Line a 20–21cm/8in square baking tin with a sheet of baking parchment so that it covers the base and comes up the sides of the tin. Tip the strong flour and cornflour into a large mixing bowl (or bowl of a free-standing mixer fitted with a dough hook). Add the yeast, caster sugar, cardamom and salt and mix to combine. Tip the strong flour and cornflour into a large mixing bowl (or bowl of a free-standing mixer fitted with a dough hook). Add the yeast, caster sugar, cardamom and salt and mix to combine. Warm the milk either in a small pan, or in the microwave until lukewarm and add to the dry ingredients along with the dairy-free margarine. Mix well to combine, then tip out onto a lightly floured work surface and then knead for about 5 minutes, or until the dough is silky smooth and elastic. (If using the free-standing mixer simply knead the dough in the bowl using the dough hook.) Warm the milk either in a small pan, or in the microwave until lukewarm and add to the dry ingredients along with the dairy-free margarine. Mix well to combine, then tip out onto a lightly floured work surface and then knead for about 5 minutes, or until the dough is silky smooth and elastic. (If using the free-standing mixer simply knead the dough in the bowl using the dough hook.) Shape the dough into a ball. Return to the bowl, cover with cling film and leave in a warm, draught-free place for about 1 hour or until doubled in size. Shape the dough into a ball. Return to the bowl, cover with cling film and leave in a warm, draught-free place for about 1 hour or until doubled in size. Meanwhile prepare the caramel sauce and apple cinnamon filling. In a small pan, melt together the dairy-free spread, golden syrup and soft light brown sugar. Add a pinch of salt, bubble for 10 seconds and then pour into the prepared tin. Meanwhile prepare the caramel sauce and apple cinnamon filling. In a small pan, melt together the dairy-free spread, golden syrup and soft light brown sugar. Add a pinch of salt, bubble for 10 seconds and then pour into the prepared tin. To make the cinnamon filling, mix together the soft light brown sugar, cinnamon and chopped pecans in a small bowl. Set aside. To make the cinnamon filling, mix together the soft light brown sugar, cinnamon and chopped pecans in a small bowl. Set aside. Lightly dust the work surface with flour, tip the dough out of the bowl and knead for 30 seconds to knock back any air pockets. Slowly roll the dough into a large, neat rectangle about 50 x 30 cm/20 x 12in and with one of the longer sides nearest to you. Carefully spread the apple butter (or puréed medjool dates) evenly to cover the dough. Scatter with the cinnamon sugar and chopped pecans. Lightly dust the work surface with flour, tip the dough out of the bowl and knead for 30 seconds to knock back any air pockets. Slowly roll the dough into a large, neat rectangle about 50 x 30 cm/20 x 12in and with one of the longer sides nearest to you. Carefully spread the apple butter (or puréed medjool dates) evenly to cover the dough. Scatter with the cinnamon sugar and chopped pecans. Starting with the side nearest to you roll the dough into a neat, long spiral log. Trim the ends to neaten and then cut the log into 9 even-sized slices and place them cut side uppermost in the prepared tin. Cover loosely with cling film and leave in a warm place for about 45 minutes or until the buns are well risen and springy to the touch. Starting with the side nearest to you roll the dough into a neat, long spiral log. Trim the ends to neaten and then cut the log into 9 even-sized slices and place them cut side uppermost in the prepared tin. Cover loosely with cling film and leave in a warm place for about 45 minutes or until the buns are well risen and springy to the touch. Meanwhile preheat the oven to 180C/160C Fan/Gas 4. Meanwhile preheat the oven to 180C/160C Fan/Gas 4. Remove the cling film and bake the buns on the middle shelf for about 30 minutes until golden brown. Serve warm or at room temperature. Remove the cling film and bake the buns on the middle shelf for about 30 minutes until golden brown. Serve warm or at room temperature. Recipe tips To make date butter, put 200g/7oz dates in a heatproof bowl and slowly add 6tbsp boiling water. Mash the dates using a fork to make a creamy paste. Alternatively, you can blend them in a food processor.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegan_cinnamon_buns_62664", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegan cinnamon buns recipe", "content": "An average of 4.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_cinnamon_buns_62664_16x9.jpg These vegan cinnamon buns come with a smooth caramel sauce and the crunch of pecans. Serve warm from the oven with coffee. Equipment and preparation: You will need a 20-21cm/8in square baking tin. Each serving provides 439 kcal, 9g protein, 75g carbohydrate (of which 32g sugars), 11g fat (of which 2g saturates), 4g fibre and 0.5g salt. 475g/1lb 1oz strong white flour, plus extra for dusting25g/1oz cornflour7g sachet fast-action yeast50g/1¾oz caster sugar½ tsp ground cardamom½ tsp salt 300–325ml/10–11fl oz soya milk (or almond milk)75g/2½oz dairy-free margarine 475g/1lb 1oz strong white flour, plus extra for dusting 25g/1oz cornflour 7g sachet fast-action yeast 50g/1¾oz caster sugar ½ tsp ground cardamom ½ tsp salt 300–325ml/10–11fl oz soya milk (or almond milk) 75g/2½oz dairy-free margarine 75g/2½oz dairy-free margarine3 tbsp golden syrup3 tbsp soft light brown sugarpinch of salt 75g/2½oz dairy-free margarine 3 tbsp golden syrup 3 tbsp soft light brown sugar pinch of salt 2 tbsp soft light brown sugar2 tsp ground cinnamon50g/1¾oz pecans, toasted and chopped 200g/7oz spiced apple butter, apple purée or puréed medjool dates 2 tbsp soft light brown sugar 2 tsp ground cinnamon 50g/1¾oz pecans, toasted and chopped 200g/7oz spiced apple butter, apple purée or puréed medjool dates Method Line a 20–21cm/8in square baking tin with a sheet of baking parchment so that it covers the base and comes up the sides of the tin.Tip the strong flour and cornflour into a large mixing bowl (or bowl of a free-standing mixer fitted with a dough hook). Add the yeast, caster sugar, cardamom and salt and mix to combine. Warm the milk either in a small pan, or in the microwave until lukewarm and add to the dry ingredients along with the dairy-free margarine. Mix well to combine, then tip out onto a lightly floured work surface and then knead for about 5 minutes, or until the dough is silky smooth and elastic. (If using the free-standing mixer simply knead the dough in the bowl using the dough hook.) Shape the dough into a ball. Return to the bowl, cover with cling film and leave in a warm, draught-free place for about 1 hour or until doubled in size.Meanwhile prepare the caramel sauce and apple cinnamon filling. In a small pan, melt together the dairy-free spread, golden syrup and soft light brown sugar. Add a pinch of salt, bubble for 10 seconds and then pour into the prepared tin. To make the cinnamon filling, mix together the soft light brown sugar, cinnamon and chopped pecans in a small bowl. Set aside.Lightly dust the work surface with flour, tip the dough out of the bowl and knead for 30 seconds to knock back any air pockets. Slowly roll the dough into a large, neat rectangle about 50 x 30 cm/20 x 12in and with one of the longer sides nearest to you. Carefully spread the apple butter (or puréed medjool dates) evenly to cover the dough. Scatter with the cinnamon sugar and chopped pecans. Starting with the side nearest to you roll the dough into a neat, long spiral log. Trim the ends to neaten and then cut the log into 9 even-sized slices and place them cut side uppermost in the prepared tin. Cover loosely with cling film and leave in a warm place for about 45 minutes or until the buns are well risen and springy to the touch.Meanwhile preheat the oven to 180C/160C Fan/Gas 4.Remove the cling film and bake the buns on the middle shelf for about 30 minutes until golden brown. Serve warm or at room temperature. Line a 20–21cm/8in square baking tin with a sheet of baking parchment so that it covers the base and comes up the sides of the tin. Line a 20–21cm/8in square baking tin with a sheet of baking parchment so that it covers the base and comes up the sides of the tin. Tip the strong flour and cornflour into a large mixing bowl (or bowl of a free-standing mixer fitted with a dough hook). Add the yeast, caster sugar, cardamom and salt and mix to combine. Tip the strong flour and cornflour into a large mixing bowl (or bowl of a free-standing mixer fitted with a dough hook). Add the yeast, caster sugar, cardamom and salt and mix to combine. Warm the milk either in a small pan, or in the microwave until lukewarm and add to the dry ingredients along with the dairy-free margarine. Mix well to combine, then tip out onto a lightly floured work surface and then knead for about 5 minutes, or until the dough is silky smooth and elastic. (If using the free-standing mixer simply knead the dough in the bowl using the dough hook.) Warm the milk either in a small pan, or in the microwave until lukewarm and add to the dry ingredients along with the dairy-free margarine. Mix well to combine, then tip out onto a lightly floured work surface and then knead for about 5 minutes, or until the dough is silky smooth and elastic. (If using the free-standing mixer simply knead the dough in the bowl using the dough hook.) Shape the dough into a ball. Return to the bowl, cover with cling film and leave in a warm, draught-free place for about 1 hour or until doubled in size. Shape the dough into a ball. Return to the bowl, cover with cling film and leave in a warm, draught-free place for about 1 hour or until doubled in size. Meanwhile prepare the caramel sauce and apple cinnamon filling. In a small pan, melt together the dairy-free spread, golden syrup and soft light brown sugar. Add a pinch of salt, bubble for 10 seconds and then pour into the prepared tin. Meanwhile prepare the caramel sauce and apple cinnamon filling. In a small pan, melt together the dairy-free spread, golden syrup and soft light brown sugar. Add a pinch of salt, bubble for 10 seconds and then pour into the prepared tin. To make the cinnamon filling, mix together the soft light brown sugar, cinnamon and chopped pecans in a small bowl. Set aside. To make the cinnamon filling, mix together the soft light brown sugar, cinnamon and chopped pecans in a small bowl. Set aside. Lightly dust the work surface with flour, tip the dough out of the bowl and knead for 30 seconds to knock back any air pockets. Slowly roll the dough into a large, neat rectangle about 50 x 30 cm/20 x 12in and with one of the longer sides nearest to you. Carefully spread the apple butter (or puréed medjool dates) evenly to cover the dough. Scatter with the cinnamon sugar and chopped pecans. Lightly dust the work surface with flour, tip the dough out of the bowl and knead for 30 seconds to knock back any air pockets. Slowly roll the dough into a large, neat rectangle about 50 x 30 cm/20 x 12in and with one of the longer sides nearest to you. Carefully spread the apple butter (or puréed medjool dates) evenly to cover the dough. Scatter with the cinnamon sugar and chopped pecans. Starting with the side nearest to you roll the dough into a neat, long spiral log. Trim the ends to neaten and then cut the log into 9 even-sized slices and place them cut side uppermost in the prepared tin. Cover loosely with cling film and leave in a warm place for about 45 minutes or until the buns are well risen and springy to the touch. Starting with the side nearest to you roll the dough into a neat, long spiral log. Trim the ends to neaten and then cut the log into 9 even-sized slices and place them cut side uppermost in the prepared tin. Cover loosely with cling film and leave in a warm place for about 45 minutes or until the buns are well risen and springy to the touch. Meanwhile preheat the oven to 180C/160C Fan/Gas 4. Meanwhile preheat the oven to 180C/160C Fan/Gas 4. Remove the cling film and bake the buns on the middle shelf for about 30 minutes until golden brown. Serve warm or at room temperature. Remove the cling film and bake the buns on the middle shelf for about 30 minutes until golden brown. Serve warm or at room temperature. Recipe tips To make date butter, put 200g/7oz dates in a heatproof bowl and slowly add 6tbsp boiling water. Mash the dates using a fork to make a creamy paste. Alternatively, you can blend them in a food processor." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd27eb3bdbfd0cbffe01" }
9e143ff9d5563f266f5c51839d9e24df99776164eb4e3cf7bcb4eb75896b42cd
Honey and marmalade-glazed gammon joint recipe An average of 4.9 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeyandmarmaladegla_93186_16x9.jpg This stunning gammon joint glazed with fruity marmalade and sticky honey is great for feeding a crowd. 6kg/13lb 3½oz gammon jointfresh orange juice, to coverwater, to cover8 cloves, plus extra for studding the gammon2 onions, peeled, halved4 large bay leaves 6kg/13lb 3½oz gammon joint fresh orange juice, to cover water, to cover 8 cloves, plus extra for studding the gammon 2 onions, peeled, halved 4 large bay leaves 120g/4oz soft brown sugar3 oranges, zest of three, juice of two3 tbsp clear honey3 heaped tbsp orange marmalade3 tbsp wholegrain mustard 120g/4oz soft brown sugar 3 oranges, zest of three, juice of two 3 tbsp clear honey 3 heaped tbsp orange marmalade 3 tbsp wholegrain mustard apple saucepickled red cabbage apple sauce pickled red cabbage Method For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely. Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary. Preheat the oven to 180C/360F/Gas 4. Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove. For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon. Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over. Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold. Serve with apple compote and pickled red cabbage. For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain. For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain. Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely. Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely. Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary. Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove. Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove. For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon. For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon. Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over. Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over. Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold. Serve with apple compote and pickled red cabbage. Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold. Serve with apple compote and pickled red cabbage.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/honeyandmarmaladegla_93186", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Honey and marmalade-glazed gammon joint recipe", "content": "An average of 4.9 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeyandmarmaladegla_93186_16x9.jpg This stunning gammon joint glazed with fruity marmalade and sticky honey is great for feeding a crowd. 6kg/13lb 3½oz gammon jointfresh orange juice, to coverwater, to cover8 cloves, plus extra for studding the gammon2 onions, peeled, halved4 large bay leaves 6kg/13lb 3½oz gammon joint fresh orange juice, to cover water, to cover 8 cloves, plus extra for studding the gammon 2 onions, peeled, halved 4 large bay leaves 120g/4oz soft brown sugar3 oranges, zest of three, juice of two3 tbsp clear honey3 heaped tbsp orange marmalade3 tbsp wholegrain mustard 120g/4oz soft brown sugar 3 oranges, zest of three, juice of two 3 tbsp clear honey 3 heaped tbsp orange marmalade 3 tbsp wholegrain mustard apple saucepickled red cabbage apple sauce pickled red cabbage Method For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely. Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary. Preheat the oven to 180C/360F/Gas 4. Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove. For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon. Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over. Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold. Serve with apple compote and pickled red cabbage. For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain. For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain. Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely. Return the gammon to the pan, then pour in enough orange juice to cover half of the gammon. Pour in enough cold water to cover the gammon completely. Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary. Push two cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove. Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife. Stud the centre of each diamond with a clove. For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon. For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon. Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over. Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over. Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold. Serve with apple compote and pickled red cabbage. Set aside to rest, then carve into thick slices to serve. Alternatively, the gammon can be eaten cold. Serve with apple compote and pickled red cabbage." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd27eb3bdbfd0cbffe02" }
7dc576bf174f7c678a8edfc62715e804fec3208d5e83ea728c13dd9c4ed4132f
Apple tart recipe French apple tart An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/french_apple_tart_with_70368_16x9.jpg This easy apple tart uses shop bought puff pastry to speed things up. Laced with calvados and topped with soft Chantilly – look out for all-butter puff for the best flavour. 200g/7oz ready-made puff pastry2 tbsp stewed apple, or sweet apple sauce6 apples (Cox or Granny Smith), peeled, quartered and cored2 tbsp caster sugar40g/1½oz butter, cubed1 free-range egg yolk, beaten 200g/7oz ready-made puff pastry 2 tbsp stewed apple, or sweet apple sauce 6 apples (Cox or Granny Smith), peeled, quartered and cored 2 tbsp caster sugar 40g/1½oz butter, cubed 1 free-range egg yolk, beaten 250ml/9fl oz double cream1 tbsp icing sugar1 vanilla pod, seeds scraped out 250ml/9fl oz double cream 1 tbsp icing sugar 1 vanilla pod, seeds scraped out splash calvados splash calvados Method Preheat the oven to 200C/180C Fan/Gas 6.Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Using a bowl or plate, cut a circle about 25cm/10in in diameter. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. Chill in the fridge for at least 10 minutes.Remove the pastry from the fridge and spread the apple compôte all over the base of pastry, leaving a 1cm/½in border at the edge.Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in. The apples should overlap each other. Use the largest slices on the outside and place the smallest slices in the middle of the tart.Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter. Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge.For the Chantilly cream, whisk the cream, icing sugar and seeds from the vanilla pod in a bowl until very soft peaks form and set aside until ready to serve.When ready to serve, place the tart onto a serving plate. Warm the calvados in a small saucepan. Ignite the alcohol with a match (be careful of your fingers) and pour over the tart. Serve with Chantilly cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Using a bowl or plate, cut a circle about 25cm/10in in diameter. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. Chill in the fridge for at least 10 minutes. Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Using a bowl or plate, cut a circle about 25cm/10in in diameter. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. Chill in the fridge for at least 10 minutes. Remove the pastry from the fridge and spread the apple compôte all over the base of pastry, leaving a 1cm/½in border at the edge. Remove the pastry from the fridge and spread the apple compôte all over the base of pastry, leaving a 1cm/½in border at the edge. Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in. The apples should overlap each other. Use the largest slices on the outside and place the smallest slices in the middle of the tart. Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in. The apples should overlap each other. Use the largest slices on the outside and place the smallest slices in the middle of the tart. Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter. Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge. Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter. Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge. For the Chantilly cream, whisk the cream, icing sugar and seeds from the vanilla pod in a bowl until very soft peaks form and set aside until ready to serve. For the Chantilly cream, whisk the cream, icing sugar and seeds from the vanilla pod in a bowl until very soft peaks form and set aside until ready to serve. When ready to serve, place the tart onto a serving plate. Warm the calvados in a small saucepan. Ignite the alcohol with a match (be careful of your fingers) and pour over the tart. Serve with Chantilly cream. When ready to serve, place the tart onto a serving plate. Warm the calvados in a small saucepan. Ignite the alcohol with a match (be careful of your fingers) and pour over the tart. Serve with Chantilly cream.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/french_apple_tart_with_70368", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Apple tart recipe", "content": "French apple tart An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/french_apple_tart_with_70368_16x9.jpg This easy apple tart uses shop bought puff pastry to speed things up. Laced with calvados and topped with soft Chantilly – look out for all-butter puff for the best flavour. 200g/7oz ready-made puff pastry2 tbsp stewed apple, or sweet apple sauce6 apples (Cox or Granny Smith), peeled, quartered and cored2 tbsp caster sugar40g/1½oz butter, cubed1 free-range egg yolk, beaten 200g/7oz ready-made puff pastry 2 tbsp stewed apple, or sweet apple sauce 6 apples (Cox or Granny Smith), peeled, quartered and cored 2 tbsp caster sugar 40g/1½oz butter, cubed 1 free-range egg yolk, beaten 250ml/9fl oz double cream1 tbsp icing sugar1 vanilla pod, seeds scraped out 250ml/9fl oz double cream 1 tbsp icing sugar 1 vanilla pod, seeds scraped out splash calvados splash calvados Method Preheat the oven to 200C/180C Fan/Gas 6.Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Using a bowl or plate, cut a circle about 25cm/10in in diameter. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. Chill in the fridge for at least 10 minutes.Remove the pastry from the fridge and spread the apple compôte all over the base of pastry, leaving a 1cm/½in border at the edge.Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in. The apples should overlap each other. Use the largest slices on the outside and place the smallest slices in the middle of the tart.Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter. Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge.For the Chantilly cream, whisk the cream, icing sugar and seeds from the vanilla pod in a bowl until very soft peaks form and set aside until ready to serve.When ready to serve, place the tart onto a serving plate. Warm the calvados in a small saucepan. Ignite the alcohol with a match (be careful of your fingers) and pour over the tart. Serve with Chantilly cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Using a bowl or plate, cut a circle about 25cm/10in in diameter. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. Chill in the fridge for at least 10 minutes. Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. Using a bowl or plate, cut a circle about 25cm/10in in diameter. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. Chill in the fridge for at least 10 minutes. Remove the pastry from the fridge and spread the apple compôte all over the base of pastry, leaving a 1cm/½in border at the edge. Remove the pastry from the fridge and spread the apple compôte all over the base of pastry, leaving a 1cm/½in border at the edge. Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in. The apples should overlap each other. Use the largest slices on the outside and place the smallest slices in the middle of the tart. Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in. The apples should overlap each other. Use the largest slices on the outside and place the smallest slices in the middle of the tart. Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter. Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge. Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter. Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge. For the Chantilly cream, whisk the cream, icing sugar and seeds from the vanilla pod in a bowl until very soft peaks form and set aside until ready to serve. For the Chantilly cream, whisk the cream, icing sugar and seeds from the vanilla pod in a bowl until very soft peaks form and set aside until ready to serve. When ready to serve, place the tart onto a serving plate. Warm the calvados in a small saucepan. Ignite the alcohol with a match (be careful of your fingers) and pour over the tart. Serve with Chantilly cream. When ready to serve, place the tart onto a serving plate. Warm the calvados in a small saucepan. Ignite the alcohol with a match (be careful of your fingers) and pour over the tart. Serve with Chantilly cream." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd28eb3bdbfd0cbffe03" }
caedabc243156330e3ee4999ada61207e412c1b38ccf89e848a2a963a04c4bb8
Homemade pork sausages with colcannon and apple sauce recipe For the sausages, place all the ingredients, except the olive oil, into a bowl and mix thoroughly then season well with salt and freshly ground black pepper. (Fry a tiny bit of the mixture in a hot pan with a little olive or sunflower oil to check the seasoning. Add more if required.)Divide the mixture into 12 pieces and shape each one into a sausage shape. Place on a baking tray or plate and set aside until you want to cook them. (Chilling them for a day in the fridge is fine, or you can freeze them.)To cook the sausages, heat a frying pan on a low to medium heat, add two tablespoons of olive or sunflower oil and gently fry the sausages for 12-15 minutes, turning occasionally, until golden on all sides and completely cooked through.For the colcannon, cook the potatoes in boiling salted water for 10 minutes, then drain off three quarters of the water and continue to cook over a low heat until tender. When cooked, drain all of the remaining water. Once just cool enough to handle, peel the potatoes, then mash with half of the butter.Heat a pan until hot and add the remaining butter, two tablespoons of water and the sliced cabbage. Cook over a medium heat for 5-7 minutes, stirring frequently, until just cooked through.Add the cabbage mixture to the potatoes, then add most of the hot milk and the parsley, keeping some of the milk back in case you do not need it all. Season, to taste, with salt and freshly ground black pepper, and beat until creamy and smooth, adding more milk, if necessary, to achieve your preferred consistency.For the apple sauce, place the apple in a small pan with the water. Cover with a lid and cook over a gentle heat, stirring occasionally, until the apple has broken down to a pulp. Add sugar to taste.To serve, place a spoonful of colcannon onto each plate and place a knob of butter into the centre to melt. Add three sausages to each plate and a spoonful of warm apple sauce alongside. For the sausages, place all the ingredients, except the olive oil, into a bowl and mix thoroughly then season well with salt and freshly ground black pepper. (Fry a tiny bit of the mixture in a hot pan with a little olive or sunflower oil to check the seasoning. Add more if required.) For the sausages, place all the ingredients, except the olive oil, into a bowl and mix thoroughly then season well with salt and freshly ground black pepper. (Fry a tiny bit of the mixture in a hot pan with a little olive or sunflower oil to check the seasoning. Add more if required.) Divide the mixture into 12 pieces and shape each one into a sausage shape. Place on a baking tray or plate and set aside until you want to cook them. (Chilling them for a day in the fridge is fine, or you can freeze them.) Divide the mixture into 12 pieces and shape each one into a sausage shape. Place on a baking tray or plate and set aside until you want to cook them. (Chilling them for a day in the fridge is fine, or you can freeze them.) To cook the sausages, heat a frying pan on a low to medium heat, add two tablespoons of olive or sunflower oil and gently fry the sausages for 12-15 minutes, turning occasionally, until golden on all sides and completely cooked through. To cook the sausages, heat a frying pan on a low to medium heat, add two tablespoons of olive or sunflower oil and gently fry the sausages for 12-15 minutes, turning occasionally, until golden on all sides and completely cooked through. For the colcannon, cook the potatoes in boiling salted water for 10 minutes, then drain off three quarters of the water and continue to cook over a low heat until tender. For the colcannon, cook the potatoes in boiling salted water for 10 minutes, then drain off three quarters of the water and continue to cook over a low heat until tender. When cooked, drain all of the remaining water. Once just cool enough to handle, peel the potatoes, then mash with half of the butter. When cooked, drain all of the remaining water. Once just cool enough to handle, peel the potatoes, then mash with half of the butter. Heat a pan until hot and add the remaining butter, two tablespoons of water and the sliced cabbage. Cook over a medium heat for 5-7 minutes, stirring frequently, until just cooked through. Heat a pan until hot and add the remaining butter, two tablespoons of water and the sliced cabbage. Cook over a medium heat for 5-7 minutes, stirring frequently, until just cooked through. Add the cabbage mixture to the potatoes, then add most of the hot milk and the parsley, keeping some of the milk back in case you do not need it all. Season, to taste, with salt and freshly ground black pepper, and beat until creamy and smooth, adding more milk, if necessary, to achieve your preferred consistency. Add the cabbage mixture to the potatoes, then add most of the hot milk and the parsley, keeping some of the milk back in case you do not need it all. Season, to taste, with salt and freshly ground black pepper, and beat until creamy and smooth, adding more milk, if necessary, to achieve your preferred consistency. For the apple sauce, place the apple in a small pan with the water. Cover with a lid and cook over a gentle heat, stirring occasionally, until the apple has broken down to a pulp. Add sugar to taste. For the apple sauce, place the apple in a small pan with the water. Cover with a lid and cook over a gentle heat, stirring occasionally, until the apple has broken down to a pulp. Add sugar to taste. To serve, place a spoonful of colcannon onto each plate and place a knob of butter into the centre to melt. Add three sausages to each plate and a spoonful of warm apple sauce alongside. To serve, place a spoonful of colcannon onto each plate and place a knob of butter into the centre to melt. Add three sausages to each plate and a spoonful of warm apple sauce alongside.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/homemadeporksausages_85815", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Homemade pork sausages with colcannon and apple sauce recipe", "content": "For the sausages, place all the ingredients, except the olive oil, into a bowl and mix thoroughly then season well with salt and freshly ground black pepper. (Fry a tiny bit of the mixture in a hot pan with a little olive or sunflower oil to check the seasoning. Add more if required.)Divide the mixture into 12 pieces and shape each one into a sausage shape. Place on a baking tray or plate and set aside until you want to cook them. (Chilling them for a day in the fridge is fine, or you can freeze them.)To cook the sausages, heat a frying pan on a low to medium heat, add two tablespoons of olive or sunflower oil and gently fry the sausages for 12-15 minutes, turning occasionally, until golden on all sides and completely cooked through.For the colcannon, cook the potatoes in boiling salted water for 10 minutes, then drain off three quarters of the water and continue to cook over a low heat until tender. When cooked, drain all of the remaining water. Once just cool enough to handle, peel the potatoes, then mash with half of the butter.Heat a pan until hot and add the remaining butter, two tablespoons of water and the sliced cabbage. Cook over a medium heat for 5-7 minutes, stirring frequently, until just cooked through.Add the cabbage mixture to the potatoes, then add most of the hot milk and the parsley, keeping some of the milk back in case you do not need it all. Season, to taste, with salt and freshly ground black pepper, and beat until creamy and smooth, adding more milk, if necessary, to achieve your preferred consistency.For the apple sauce, place the apple in a small pan with the water. Cover with a lid and cook over a gentle heat, stirring occasionally, until the apple has broken down to a pulp. Add sugar to taste.To serve, place a spoonful of colcannon onto each plate and place a knob of butter into the centre to melt. Add three sausages to each plate and a spoonful of warm apple sauce alongside. For the sausages, place all the ingredients, except the olive oil, into a bowl and mix thoroughly then season well with salt and freshly ground black pepper. (Fry a tiny bit of the mixture in a hot pan with a little olive or sunflower oil to check the seasoning. Add more if required.) For the sausages, place all the ingredients, except the olive oil, into a bowl and mix thoroughly then season well with salt and freshly ground black pepper. (Fry a tiny bit of the mixture in a hot pan with a little olive or sunflower oil to check the seasoning. Add more if required.) Divide the mixture into 12 pieces and shape each one into a sausage shape. Place on a baking tray or plate and set aside until you want to cook them. (Chilling them for a day in the fridge is fine, or you can freeze them.) Divide the mixture into 12 pieces and shape each one into a sausage shape. Place on a baking tray or plate and set aside until you want to cook them. (Chilling them for a day in the fridge is fine, or you can freeze them.) To cook the sausages, heat a frying pan on a low to medium heat, add two tablespoons of olive or sunflower oil and gently fry the sausages for 12-15 minutes, turning occasionally, until golden on all sides and completely cooked through. To cook the sausages, heat a frying pan on a low to medium heat, add two tablespoons of olive or sunflower oil and gently fry the sausages for 12-15 minutes, turning occasionally, until golden on all sides and completely cooked through. For the colcannon, cook the potatoes in boiling salted water for 10 minutes, then drain off three quarters of the water and continue to cook over a low heat until tender. For the colcannon, cook the potatoes in boiling salted water for 10 minutes, then drain off three quarters of the water and continue to cook over a low heat until tender. When cooked, drain all of the remaining water. Once just cool enough to handle, peel the potatoes, then mash with half of the butter. When cooked, drain all of the remaining water. Once just cool enough to handle, peel the potatoes, then mash with half of the butter. Heat a pan until hot and add the remaining butter, two tablespoons of water and the sliced cabbage. Cook over a medium heat for 5-7 minutes, stirring frequently, until just cooked through. Heat a pan until hot and add the remaining butter, two tablespoons of water and the sliced cabbage. Cook over a medium heat for 5-7 minutes, stirring frequently, until just cooked through. Add the cabbage mixture to the potatoes, then add most of the hot milk and the parsley, keeping some of the milk back in case you do not need it all. Season, to taste, with salt and freshly ground black pepper, and beat until creamy and smooth, adding more milk, if necessary, to achieve your preferred consistency. Add the cabbage mixture to the potatoes, then add most of the hot milk and the parsley, keeping some of the milk back in case you do not need it all. Season, to taste, with salt and freshly ground black pepper, and beat until creamy and smooth, adding more milk, if necessary, to achieve your preferred consistency. For the apple sauce, place the apple in a small pan with the water. Cover with a lid and cook over a gentle heat, stirring occasionally, until the apple has broken down to a pulp. Add sugar to taste. For the apple sauce, place the apple in a small pan with the water. Cover with a lid and cook over a gentle heat, stirring occasionally, until the apple has broken down to a pulp. Add sugar to taste. To serve, place a spoonful of colcannon onto each plate and place a knob of butter into the centre to melt. Add three sausages to each plate and a spoonful of warm apple sauce alongside. To serve, place a spoonful of colcannon onto each plate and place a knob of butter into the centre to melt. Add three sausages to each plate and a spoonful of warm apple sauce alongside." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd28eb3bdbfd0cbffe04" }
84cbf40930505bbb3bd510e74fe2adefdbf6715bf7216d53b730e7cfcbee4ed2
Sausages with wild mushrooms and lentils recipe An average of 5.0 out of 5 stars from 4 ratings 1 tbsp olive oil225g/8oz pancetta or smoked streaky bacon, diced 1 onion, finely chopped1 carrot, finely chopped1 stick celery, finely diced1 leek, finely chopped2 bay leaves1 tsp fresh soft thyme leaves4 cloves garlic, finely chopped25g/1oz dried ceps, soaked for 30 minutes in 300ml (½ pint) boiling water225g/8oz Puy lentils, washed375ml/13fl oz red wine600ml/1 pint beef stock8 beef sausages50g/2oz unsalted butter225g/8oz baby spinach leaves4 tbsp fresh flatleaf parsley, roughly choppedsalt and freshly ground black pepper 1 tbsp olive oil 225g/8oz pancetta or smoked streaky bacon, diced 1 onion, finely chopped 1 carrot, finely chopped 1 stick celery, finely diced 1 leek, finely chopped 2 bay leaves 1 tsp fresh soft thyme leaves 4 cloves garlic, finely chopped 25g/1oz dried ceps, soaked for 30 minutes in 300ml (½ pint) boiling water 225g/8oz Puy lentils, washed 375ml/13fl oz red wine 600ml/1 pint beef stock 8 beef sausages 50g/2oz unsalted butter 225g/8oz baby spinach leaves 4 tbsp fresh flatleaf parsley, roughly chopped salt and freshly ground black pepper Method Heat the olive oil in a heavy-based saucepan. Add the pancetta and cook over a medium heat until it is golden and has released its natural fats. Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook for 8-10 minutes. Drain the ceps and squeeze dry, retaining the soaking liquor. Chop the ceps finely and add to the cooked vegetables. Stir in the lentils. Strain the ceps' soaking liquor through muslin or a fine sieve straight into the lentil pan. Add the wine and stock and bring to the boil. Meanwhile, brown the sausages all over in half the butter. Cut them into 2.5cm (1in) pieces and add them to the lentils. Cook for about 30 minutes until the lentils are tender. Fold in the spinach and parsley and cook until wilted. Fold in the remaining butter to enrich and season to taste. Serve piping hot. Heat the olive oil in a heavy-based saucepan. Add the pancetta and cook over a medium heat until it is golden and has released its natural fats. Heat the olive oil in a heavy-based saucepan. Add the pancetta and cook over a medium heat until it is golden and has released its natural fats. Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook for 8-10 minutes. Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook for 8-10 minutes. Drain the ceps and squeeze dry, retaining the soaking liquor. Drain the ceps and squeeze dry, retaining the soaking liquor. Chop the ceps finely and add to the cooked vegetables. Chop the ceps finely and add to the cooked vegetables. Stir in the lentils. Stir in the lentils. Strain the ceps' soaking liquor through muslin or a fine sieve straight into the lentil pan. Strain the ceps' soaking liquor through muslin or a fine sieve straight into the lentil pan. Add the wine and stock and bring to the boil. Add the wine and stock and bring to the boil. Meanwhile, brown the sausages all over in half the butter. Cut them into 2.5cm (1in) pieces and add them to the lentils. Meanwhile, brown the sausages all over in half the butter. Cut them into 2.5cm (1in) pieces and add them to the lentils. Cook for about 30 minutes until the lentils are tender. Cook for about 30 minutes until the lentils are tender. Fold in the spinach and parsley and cook until wilted. Fold in the spinach and parsley and cook until wilted. Fold in the remaining butter to enrich and season to taste. Fold in the remaining butter to enrich and season to taste. Serve piping hot. Serve piping hot.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sausageswithwildmush_74009", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sausages with wild mushrooms and lentils recipe", "content": "An average of 5.0 out of 5 stars from 4 ratings 1 tbsp olive oil225g/8oz pancetta or smoked streaky bacon, diced 1 onion, finely chopped1 carrot, finely chopped1 stick celery, finely diced1 leek, finely chopped2 bay leaves1 tsp fresh soft thyme leaves4 cloves garlic, finely chopped25g/1oz dried ceps, soaked for 30 minutes in 300ml (½ pint) boiling water225g/8oz Puy lentils, washed375ml/13fl oz red wine600ml/1 pint beef stock8 beef sausages50g/2oz unsalted butter225g/8oz baby spinach leaves4 tbsp fresh flatleaf parsley, roughly choppedsalt and freshly ground black pepper 1 tbsp olive oil 225g/8oz pancetta or smoked streaky bacon, diced 1 onion, finely chopped 1 carrot, finely chopped 1 stick celery, finely diced 1 leek, finely chopped 2 bay leaves 1 tsp fresh soft thyme leaves 4 cloves garlic, finely chopped 25g/1oz dried ceps, soaked for 30 minutes in 300ml (½ pint) boiling water 225g/8oz Puy lentils, washed 375ml/13fl oz red wine 600ml/1 pint beef stock 8 beef sausages 50g/2oz unsalted butter 225g/8oz baby spinach leaves 4 tbsp fresh flatleaf parsley, roughly chopped salt and freshly ground black pepper Method Heat the olive oil in a heavy-based saucepan. Add the pancetta and cook over a medium heat until it is golden and has released its natural fats. Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook for 8-10 minutes. Drain the ceps and squeeze dry, retaining the soaking liquor. Chop the ceps finely and add to the cooked vegetables. Stir in the lentils. Strain the ceps' soaking liquor through muslin or a fine sieve straight into the lentil pan. Add the wine and stock and bring to the boil. Meanwhile, brown the sausages all over in half the butter. Cut them into 2.5cm (1in) pieces and add them to the lentils. Cook for about 30 minutes until the lentils are tender. Fold in the spinach and parsley and cook until wilted. Fold in the remaining butter to enrich and season to taste. Serve piping hot. Heat the olive oil in a heavy-based saucepan. Add the pancetta and cook over a medium heat until it is golden and has released its natural fats. Heat the olive oil in a heavy-based saucepan. Add the pancetta and cook over a medium heat until it is golden and has released its natural fats. Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook for 8-10 minutes. Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook for 8-10 minutes. Drain the ceps and squeeze dry, retaining the soaking liquor. Drain the ceps and squeeze dry, retaining the soaking liquor. Chop the ceps finely and add to the cooked vegetables. Chop the ceps finely and add to the cooked vegetables. Stir in the lentils. Stir in the lentils. Strain the ceps' soaking liquor through muslin or a fine sieve straight into the lentil pan. Strain the ceps' soaking liquor through muslin or a fine sieve straight into the lentil pan. Add the wine and stock and bring to the boil. Add the wine and stock and bring to the boil. Meanwhile, brown the sausages all over in half the butter. Cut them into 2.5cm (1in) pieces and add them to the lentils. Meanwhile, brown the sausages all over in half the butter. Cut them into 2.5cm (1in) pieces and add them to the lentils. Cook for about 30 minutes until the lentils are tender. Cook for about 30 minutes until the lentils are tender. Fold in the spinach and parsley and cook until wilted. Fold in the spinach and parsley and cook until wilted. Fold in the remaining butter to enrich and season to taste. Fold in the remaining butter to enrich and season to taste. Serve piping hot. Serve piping hot." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd28eb3bdbfd0cbffe05" }
01fbac6b25374a20c5d6dc1ad59e773bd4ae0b52844c224a3bb73fddf3891294
Sausage and chorizo goulash recipe An average of 4.6 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_chorizo_06598_16x9.jpg Add chorizo to your goulash for an extra bite of paprika. 1 tbsp vegetable oilknob of butter700g/1½lb good quality beef sausages, chopped300g/10½oz spicy chorizo sausage, chopped2 onions, finely sliced1 garlic clove, chopped. 2 tbsp plain flour1 tbsp smoked paprika2 red chillies, finely chopped1 red pepper, finely sliced200ml/7fl oz beef stock175ml/6fl oz soured cream1 tbsp chopped fresh parsleycooked long-grain rice, to serve 1 tbsp vegetable oil knob of butter 700g/1½lb good quality beef sausages, chopped 300g/10½oz spicy chorizo sausage, chopped 2 onions, finely sliced 1 garlic clove, chopped. 2 tbsp plain flour 1 tbsp smoked paprika 2 red chillies, finely chopped 1 red pepper, finely sliced 200ml/7fl oz beef stock 175ml/6fl oz soured cream 1 tbsp chopped fresh parsley cooked long-grain rice, to serve Method Preheat the oven to 150C/300F/Gas 2.Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over.Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes.Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes.Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined.Serve the goulash with long-grain rice. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over. Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over. Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes. Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes. Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes. Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes. Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined. Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined. Serve the goulash with long-grain rice. Serve the goulash with long-grain rice.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sausage_and_chorizo_06598", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sausage and chorizo goulash recipe", "content": "An average of 4.6 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_chorizo_06598_16x9.jpg Add chorizo to your goulash for an extra bite of paprika. 1 tbsp vegetable oilknob of butter700g/1½lb good quality beef sausages, chopped300g/10½oz spicy chorizo sausage, chopped2 onions, finely sliced1 garlic clove, chopped. 2 tbsp plain flour1 tbsp smoked paprika2 red chillies, finely chopped1 red pepper, finely sliced200ml/7fl oz beef stock175ml/6fl oz soured cream1 tbsp chopped fresh parsleycooked long-grain rice, to serve 1 tbsp vegetable oil knob of butter 700g/1½lb good quality beef sausages, chopped 300g/10½oz spicy chorizo sausage, chopped 2 onions, finely sliced 1 garlic clove, chopped. 2 tbsp plain flour 1 tbsp smoked paprika 2 red chillies, finely chopped 1 red pepper, finely sliced 200ml/7fl oz beef stock 175ml/6fl oz soured cream 1 tbsp chopped fresh parsley cooked long-grain rice, to serve Method Preheat the oven to 150C/300F/Gas 2.Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over.Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes.Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes.Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined.Serve the goulash with long-grain rice. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over. Heat the oil and butter in a large ovenproof frying pan and fry the beef sausages and chorizo for 5-7 minutes, or until browned all over. Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes. Remove the sausages from the pan using a slotted spoon and set aside. Fry the onions and garlic in the same pan for 3-4 minutes, or until softened. Stir in the flour and cook for a further 2-3 minutes. Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes. Add the paprika, chillies and pepper and stir until well combined. Pour in the beef stock, return the beef sausage and chorizo to the pan and cook in the oven for 30-35 minutes. Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined. Remove the frying pan from the oven and skim off any fat that’s risen to the surface with a slotted spoon. Stir in the soured cream and parsley until well combined. Serve the goulash with long-grain rice. Serve the goulash with long-grain rice." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd28eb3bdbfd0cbffe06" }
803ca2423057cfbb966138b07d4fbc80f1f50d41cd24d0153201b104782db442
Aligot with red wine braised beef sausages recipe An average of 4.3 out of 5 stars from 14 ratings Cheese blended into mashed potatoes makes the perfect hearty accompaniment to wine-braised sausages. A real winter warmer. 1kg/2lb 4oz floury potatoes, such as Maris Piper or Desiree, peeled and roughly chopped into equal-sized pieces3 garlic cloves, crushed250ml/9fl oz full-fat milk100g/3½oz unsalted butter 100ml/3½fl oz double cream250g/9oz Lancashire cheese, grated250g/9oz gruyère, gatedsalt, to taste 1kg/2lb 4oz floury potatoes, such as Maris Piper or Desiree, peeled and roughly chopped into equal-sized pieces 3 garlic cloves, crushed 250ml/9fl oz full-fat milk 100g/3½oz unsalted butter 100ml/3½fl oz double cream 250g/9oz Lancashire cheese, grated 250g/9oz gruyère, gated salt, to taste dash oil6 beef sausages 6 round shallots, quartered300ml/10fl oz red wine 300ml/10fl oz beef stock 1 bay leaf 6 garlic cloves, peeled and left whole small bunch thyme dash oil 6 beef sausages 6 round shallots, quartered 300ml/10fl oz red wine 300ml/10fl oz beef stock 1 bay leaf 6 garlic cloves, peeled and left whole small bunch thyme Method To make the aligot, place the potatoes, garlic, and salt into a large saucepan of cold water and bring to the boil. Cook until tender. Drain and allow to steam dry before pushing through a ricer or mouli, or mash with a potato masher.Heat the milk in a large saucepan and add the butter and cream and then bring to a boil. Stir in the cooked potatoes and add the grated cheese. Mix well, then keep warm.Meanwhile, to make the red wine braised beef sausages, heat a dash of oil in a lidded saucepan over a medium heat and brown the sausages all over. Remove from the pan.Add the shallots to the pan then pour in the wine and cook until the volume of liquid has reduced by half. Then pour in the stock and add he sausages back into the pan, along with the bay leaf, garlic and thyme. Put the lid on and braise gently for around 20 minutes.Serve the aligot with the sausages and braising liquor. To make the aligot, place the potatoes, garlic, and salt into a large saucepan of cold water and bring to the boil. Cook until tender. Drain and allow to steam dry before pushing through a ricer or mouli, or mash with a potato masher. To make the aligot, place the potatoes, garlic, and salt into a large saucepan of cold water and bring to the boil. Cook until tender. Drain and allow to steam dry before pushing through a ricer or mouli, or mash with a potato masher. Heat the milk in a large saucepan and add the butter and cream and then bring to a boil. Stir in the cooked potatoes and add the grated cheese. Mix well, then keep warm. Heat the milk in a large saucepan and add the butter and cream and then bring to a boil. Stir in the cooked potatoes and add the grated cheese. Mix well, then keep warm. Meanwhile, to make the red wine braised beef sausages, heat a dash of oil in a lidded saucepan over a medium heat and brown the sausages all over. Remove from the pan. Meanwhile, to make the red wine braised beef sausages, heat a dash of oil in a lidded saucepan over a medium heat and brown the sausages all over. Remove from the pan. Add the shallots to the pan then pour in the wine and cook until the volume of liquid has reduced by half. Then pour in the stock and add he sausages back into the pan, along with the bay leaf, garlic and thyme. Put the lid on and braise gently for around 20 minutes. Add the shallots to the pan then pour in the wine and cook until the volume of liquid has reduced by half. Then pour in the stock and add he sausages back into the pan, along with the bay leaf, garlic and thyme. Put the lid on and braise gently for around 20 minutes. Serve the aligot with the sausages and braising liquor. Serve the aligot with the sausages and braising liquor.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/aligot_with_sausages_32912", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Aligot with red wine braised beef sausages recipe", "content": "An average of 4.3 out of 5 stars from 14 ratings Cheese blended into mashed potatoes makes the perfect hearty accompaniment to wine-braised sausages. A real winter warmer. 1kg/2lb 4oz floury potatoes, such as Maris Piper or Desiree, peeled and roughly chopped into equal-sized pieces3 garlic cloves, crushed250ml/9fl oz full-fat milk100g/3½oz unsalted butter 100ml/3½fl oz double cream250g/9oz Lancashire cheese, grated250g/9oz gruyère, gatedsalt, to taste 1kg/2lb 4oz floury potatoes, such as Maris Piper or Desiree, peeled and roughly chopped into equal-sized pieces 3 garlic cloves, crushed 250ml/9fl oz full-fat milk 100g/3½oz unsalted butter 100ml/3½fl oz double cream 250g/9oz Lancashire cheese, grated 250g/9oz gruyère, gated salt, to taste dash oil6 beef sausages 6 round shallots, quartered300ml/10fl oz red wine 300ml/10fl oz beef stock 1 bay leaf 6 garlic cloves, peeled and left whole small bunch thyme dash oil 6 beef sausages 6 round shallots, quartered 300ml/10fl oz red wine 300ml/10fl oz beef stock 1 bay leaf 6 garlic cloves, peeled and left whole small bunch thyme Method To make the aligot, place the potatoes, garlic, and salt into a large saucepan of cold water and bring to the boil. Cook until tender. Drain and allow to steam dry before pushing through a ricer or mouli, or mash with a potato masher.Heat the milk in a large saucepan and add the butter and cream and then bring to a boil. Stir in the cooked potatoes and add the grated cheese. Mix well, then keep warm.Meanwhile, to make the red wine braised beef sausages, heat a dash of oil in a lidded saucepan over a medium heat and brown the sausages all over. Remove from the pan.Add the shallots to the pan then pour in the wine and cook until the volume of liquid has reduced by half. Then pour in the stock and add he sausages back into the pan, along with the bay leaf, garlic and thyme. Put the lid on and braise gently for around 20 minutes.Serve the aligot with the sausages and braising liquor. To make the aligot, place the potatoes, garlic, and salt into a large saucepan of cold water and bring to the boil. Cook until tender. Drain and allow to steam dry before pushing through a ricer or mouli, or mash with a potato masher. To make the aligot, place the potatoes, garlic, and salt into a large saucepan of cold water and bring to the boil. Cook until tender. Drain and allow to steam dry before pushing through a ricer or mouli, or mash with a potato masher. Heat the milk in a large saucepan and add the butter and cream and then bring to a boil. Stir in the cooked potatoes and add the grated cheese. Mix well, then keep warm. Heat the milk in a large saucepan and add the butter and cream and then bring to a boil. Stir in the cooked potatoes and add the grated cheese. Mix well, then keep warm. Meanwhile, to make the red wine braised beef sausages, heat a dash of oil in a lidded saucepan over a medium heat and brown the sausages all over. Remove from the pan. Meanwhile, to make the red wine braised beef sausages, heat a dash of oil in a lidded saucepan over a medium heat and brown the sausages all over. Remove from the pan. Add the shallots to the pan then pour in the wine and cook until the volume of liquid has reduced by half. Then pour in the stock and add he sausages back into the pan, along with the bay leaf, garlic and thyme. Put the lid on and braise gently for around 20 minutes. Add the shallots to the pan then pour in the wine and cook until the volume of liquid has reduced by half. Then pour in the stock and add he sausages back into the pan, along with the bay leaf, garlic and thyme. Put the lid on and braise gently for around 20 minutes. Serve the aligot with the sausages and braising liquor. Serve the aligot with the sausages and braising liquor." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd28eb3bdbfd0cbffe07" }
380c98b6f67eefa85f260653b1011c6df2c513e2ceca9a1ac5dd261c392e54e2
Beef sausage toad-in-the-hole with onion gravy recipe An average of 3.7 out of 5 stars from 7 ratings 225g/8oz plain flour8 free-range eggs570ml/1 pint milk1 tbsp olive oil6 beef sausages75g/3oz beef dripping2 sprigs fresh thyme, leaves onlysalt and freshly ground black pepper 225g/8oz plain flour 8 free-range eggs 570ml/1 pint milk 1 tbsp olive oil 6 beef sausages 75g/3oz beef dripping 2 sprigs fresh thyme, leaves only salt and freshly ground black pepper 50g/2oz butter2 onions, sliced1 tbsp instant gravy granules1 tbsp yeast extract400ml/14fl oz vegetable stocksalt and freshly ground black pepper 50g/2oz butter 2 onions, sliced 1 tbsp instant gravy granules 1 tbsp yeast extract 400ml/14fl oz vegetable stock salt and freshly ground black pepper Method For the toad-in-the-hole, place the plain flour into a bowl and make a well in the centre. Whisk in the eggs and milk to make a smooth batter. Place in the fridge overnight.The next day, when you're ready to cook the toad-in-the-hole, preheat the oven to 220C/425F/Gas 7.Heat the olive oil in a frying pan, add the sausages and cook, turning frequently, until browned on all sides.Place the beef dripping into a roasting tin and place in the oven. Remove the batter from the fridge and whisk lightly until smooth and combined - it may have separated slightly overnight. Add the thyme leaves and season with salt and freshly ground black pepper.Remove the roasting tin from the oven, add the sausages and pour over the batter. Transfer to the oven and bake for 35-40 minutes, then open the oven door to remove the steam. Lower the oven temperature to 180C/350F/Gas 4 and cook for a further ten minutes, until golden-brown. Remove from the oven and leave to stand for a few minutes.For the gravy, heat most of the butter in a pan, add the onions and cook for ten minutes, or until soft.Add the gravy granules and yeast extract and stir to combine. Add the vegetable stock and bring to the boil. Reduce the heat and simmer for five minutes until thickened. Season with salt and freshly ground black pepper and stir in the remaining knob of butter.To serve, place portions of the toad-in-the-hole onto serving plates and pour over the gravy. For the toad-in-the-hole, place the plain flour into a bowl and make a well in the centre. Whisk in the eggs and milk to make a smooth batter. Place in the fridge overnight. For the toad-in-the-hole, place the plain flour into a bowl and make a well in the centre. Whisk in the eggs and milk to make a smooth batter. Place in the fridge overnight. The next day, when you're ready to cook the toad-in-the-hole, preheat the oven to 220C/425F/Gas 7. The next day, when you're ready to cook the toad-in-the-hole, preheat the oven to 220C/425F/Gas 7. Heat the olive oil in a frying pan, add the sausages and cook, turning frequently, until browned on all sides. Heat the olive oil in a frying pan, add the sausages and cook, turning frequently, until browned on all sides. Place the beef dripping into a roasting tin and place in the oven. Remove the batter from the fridge and whisk lightly until smooth and combined - it may have separated slightly overnight. Add the thyme leaves and season with salt and freshly ground black pepper. Place the beef dripping into a roasting tin and place in the oven. Remove the batter from the fridge and whisk lightly until smooth and combined - it may have separated slightly overnight. Add the thyme leaves and season with salt and freshly ground black pepper. Remove the roasting tin from the oven, add the sausages and pour over the batter. Transfer to the oven and bake for 35-40 minutes, then open the oven door to remove the steam. Lower the oven temperature to 180C/350F/Gas 4 and cook for a further ten minutes, until golden-brown. Remove from the oven and leave to stand for a few minutes. Remove the roasting tin from the oven, add the sausages and pour over the batter. Transfer to the oven and bake for 35-40 minutes, then open the oven door to remove the steam. Lower the oven temperature to 180C/350F/Gas 4 and cook for a further ten minutes, until golden-brown. Remove from the oven and leave to stand for a few minutes. For the gravy, heat most of the butter in a pan, add the onions and cook for ten minutes, or until soft. For the gravy, heat most of the butter in a pan, add the onions and cook for ten minutes, or until soft. Add the gravy granules and yeast extract and stir to combine. Add the vegetable stock and bring to the boil. Reduce the heat and simmer for five minutes until thickened. Season with salt and freshly ground black pepper and stir in the remaining knob of butter. Add the gravy granules and yeast extract and stir to combine. Add the vegetable stock and bring to the boil. Reduce the heat and simmer for five minutes until thickened. Season with salt and freshly ground black pepper and stir in the remaining knob of butter. To serve, place portions of the toad-in-the-hole onto serving plates and pour over the gravy. To serve, place portions of the toad-in-the-hole onto serving plates and pour over the gravy.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/beefsausagetoadinthe_86522", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Beef sausage toad-in-the-hole with onion gravy recipe", "content": "An average of 3.7 out of 5 stars from 7 ratings 225g/8oz plain flour8 free-range eggs570ml/1 pint milk1 tbsp olive oil6 beef sausages75g/3oz beef dripping2 sprigs fresh thyme, leaves onlysalt and freshly ground black pepper 225g/8oz plain flour 8 free-range eggs 570ml/1 pint milk 1 tbsp olive oil 6 beef sausages 75g/3oz beef dripping 2 sprigs fresh thyme, leaves only salt and freshly ground black pepper 50g/2oz butter2 onions, sliced1 tbsp instant gravy granules1 tbsp yeast extract400ml/14fl oz vegetable stocksalt and freshly ground black pepper 50g/2oz butter 2 onions, sliced 1 tbsp instant gravy granules 1 tbsp yeast extract 400ml/14fl oz vegetable stock salt and freshly ground black pepper Method For the toad-in-the-hole, place the plain flour into a bowl and make a well in the centre. Whisk in the eggs and milk to make a smooth batter. Place in the fridge overnight.The next day, when you're ready to cook the toad-in-the-hole, preheat the oven to 220C/425F/Gas 7.Heat the olive oil in a frying pan, add the sausages and cook, turning frequently, until browned on all sides.Place the beef dripping into a roasting tin and place in the oven. Remove the batter from the fridge and whisk lightly until smooth and combined - it may have separated slightly overnight. Add the thyme leaves and season with salt and freshly ground black pepper.Remove the roasting tin from the oven, add the sausages and pour over the batter. Transfer to the oven and bake for 35-40 minutes, then open the oven door to remove the steam. Lower the oven temperature to 180C/350F/Gas 4 and cook for a further ten minutes, until golden-brown. Remove from the oven and leave to stand for a few minutes.For the gravy, heat most of the butter in a pan, add the onions and cook for ten minutes, or until soft.Add the gravy granules and yeast extract and stir to combine. Add the vegetable stock and bring to the boil. Reduce the heat and simmer for five minutes until thickened. Season with salt and freshly ground black pepper and stir in the remaining knob of butter.To serve, place portions of the toad-in-the-hole onto serving plates and pour over the gravy. For the toad-in-the-hole, place the plain flour into a bowl and make a well in the centre. Whisk in the eggs and milk to make a smooth batter. Place in the fridge overnight. For the toad-in-the-hole, place the plain flour into a bowl and make a well in the centre. Whisk in the eggs and milk to make a smooth batter. Place in the fridge overnight. The next day, when you're ready to cook the toad-in-the-hole, preheat the oven to 220C/425F/Gas 7. The next day, when you're ready to cook the toad-in-the-hole, preheat the oven to 220C/425F/Gas 7. Heat the olive oil in a frying pan, add the sausages and cook, turning frequently, until browned on all sides. Heat the olive oil in a frying pan, add the sausages and cook, turning frequently, until browned on all sides. Place the beef dripping into a roasting tin and place in the oven. Remove the batter from the fridge and whisk lightly until smooth and combined - it may have separated slightly overnight. Add the thyme leaves and season with salt and freshly ground black pepper. Place the beef dripping into a roasting tin and place in the oven. Remove the batter from the fridge and whisk lightly until smooth and combined - it may have separated slightly overnight. Add the thyme leaves and season with salt and freshly ground black pepper. Remove the roasting tin from the oven, add the sausages and pour over the batter. Transfer to the oven and bake for 35-40 minutes, then open the oven door to remove the steam. Lower the oven temperature to 180C/350F/Gas 4 and cook for a further ten minutes, until golden-brown. Remove from the oven and leave to stand for a few minutes. Remove the roasting tin from the oven, add the sausages and pour over the batter. Transfer to the oven and bake for 35-40 minutes, then open the oven door to remove the steam. Lower the oven temperature to 180C/350F/Gas 4 and cook for a further ten minutes, until golden-brown. Remove from the oven and leave to stand for a few minutes. For the gravy, heat most of the butter in a pan, add the onions and cook for ten minutes, or until soft. For the gravy, heat most of the butter in a pan, add the onions and cook for ten minutes, or until soft. Add the gravy granules and yeast extract and stir to combine. Add the vegetable stock and bring to the boil. Reduce the heat and simmer for five minutes until thickened. Season with salt and freshly ground black pepper and stir in the remaining knob of butter. Add the gravy granules and yeast extract and stir to combine. Add the vegetable stock and bring to the boil. Reduce the heat and simmer for five minutes until thickened. Season with salt and freshly ground black pepper and stir in the remaining knob of butter. To serve, place portions of the toad-in-the-hole onto serving plates and pour over the gravy. To serve, place portions of the toad-in-the-hole onto serving plates and pour over the gravy." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd29eb3bdbfd0cbffe08" }
a2b83cdc6776658e51b35a40c76f6da3f334a215acb1ece7f692b0f30012ade2
Beef and horseradish sausage rolls recipe An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_and_horseradish_44048_16x9.jpg This is a great twist on the classic British sausage roll, using beef sausages with horseradish and mushrooms. Like a cheat’s Wellington! 2 tbsp olive oil 1 garlic clove, crushed ½ tsp salt 300g/10½oz chestnut mushrooms, thinly sliced3 tbsp horseradish purée800g/1lb 12oz beef sausages, skins removed 500g/1lb 2oz ready-made puff pastry1 free-range egg, beaten little plain flour, for dusting 2 tbsp olive oil 1 garlic clove, crushed ½ tsp salt 300g/10½oz chestnut mushrooms, thinly sliced 3 tbsp horseradish purée 800g/1lb 12oz beef sausages, skins removed 500g/1lb 2oz ready-made puff pastry 1 free-range egg, beaten little plain flour, for dusting Method Heat the oil in a medium saucepan over a medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely. Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in, then cut it into three equal rectangles lengthways. Roll out each rectangle a little more, to create more width. Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry.Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg, then bake for 15–20 minutes. Leave to cool for 10 minutes before eating as they will be very hot. Heat the oil in a medium saucepan over a medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely. Heat the oil in a medium saucepan over a medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely. Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands. Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands. 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. Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in, then cut it into three equal rectangles lengthways. Roll out each rectangle a little more, to create more width. Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in, then cut it into three equal rectangles lengthways. Roll out each rectangle a little more, to create more width. Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry. Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry. Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg, then bake for 15–20 minutes. Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg, then bake for 15–20 minutes. Leave to cool for 10 minutes before eating as they will be very hot. Leave to cool for 10 minutes before eating as they will be very hot. Recipe tips These can be frozen before or after baking, whichever suits you best.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/beef_and_horseradish_44048", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Beef and horseradish sausage rolls 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/beef_and_horseradish_44048_16x9.jpg This is a great twist on the classic British sausage roll, using beef sausages with horseradish and mushrooms. Like a cheat’s Wellington! 2 tbsp olive oil 1 garlic clove, crushed ½ tsp salt 300g/10½oz chestnut mushrooms, thinly sliced3 tbsp horseradish purée800g/1lb 12oz beef sausages, skins removed 500g/1lb 2oz ready-made puff pastry1 free-range egg, beaten little plain flour, for dusting 2 tbsp olive oil 1 garlic clove, crushed ½ tsp salt 300g/10½oz chestnut mushrooms, thinly sliced 3 tbsp horseradish purée 800g/1lb 12oz beef sausages, skins removed 500g/1lb 2oz ready-made puff pastry 1 free-range egg, beaten little plain flour, for dusting Method Heat the oil in a medium saucepan over a medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely. Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in, then cut it into three equal rectangles lengthways. Roll out each rectangle a little more, to create more width. Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry.Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg, then bake for 15–20 minutes. Leave to cool for 10 minutes before eating as they will be very hot. Heat the oil in a medium saucepan over a medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely. Heat the oil in a medium saucepan over a medium heat. Add the garlic, salt and mushrooms and cook until all the moisture from the mushrooms has evaporated. Transfer to a bowl and leave to cool completely. Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands. Stir the horseradish purée into the mushrooms. Add the beef sausage meat and mix until well combined using your hands. 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. Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in, then cut it into three equal rectangles lengthways. Roll out each rectangle a little more, to create more width. Lightly dust a work surface with flour. Roll out the pastry to 25x35cm/10x14in, then cut it into three equal rectangles lengthways. Roll out each rectangle a little more, to create more width. Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry. Divide the beef mixture into three equal parts. Spread one part down one side of a pastry rectangle in a long, thin sausage shape. Brush the long edge with a little beaten egg and roll the pastry up over the sausage meat to seal. Repeat with the remaining sausage meat and pastry. Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg, then bake for 15–20 minutes. Cut each long piece into eight to ten sausage rolls and place on the prepared baking tray. Brush each pastry with a little more beaten egg, then bake for 15–20 minutes. Leave to cool for 10 minutes before eating as they will be very hot. Leave to cool for 10 minutes before eating as they will be very hot. Recipe tips These can be frozen before or after baking, whichever suits you best." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd29eb3bdbfd0cbffe09" }
b674df06a6ebb7b14db03793062664f4a1ce2124b11569f9ba09520b8097d6cc
Pumpkin, chilli and coconut soup recipe An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkin_soup_45815_16x9.jpg A warming winter pumpkin soup; the kick of ginger and chilli is set off by soothing coconut milk. If you can't get hold of pumpkin, try butternut squash. This meal, if served as six portions, provides 177kcal, 3g protein, 14g carbohydrate (of which 8g sugars), 11g fat (of which 10g saturates), 3.5g fibre and trace salt per portion. 1 medium pumpkin, or butternut squash1 large white onion, chopped2.5cm/1in piece of root ginger, finely chopped2 garlic cloves, finely chopped½ Scotch bonnet chilli, seeds removed, chopped4–5 sprigs thyme400ml/14fl oz coconut milksea salt and freshly ground black pepperbreadfruit or sweet potato chunks, to taste (optional) 1 medium pumpkin, or butternut squash 1 large white onion, chopped 2.5cm/1in piece of root ginger, finely chopped 2 garlic cloves, finely chopped ½ Scotch bonnet chilli, seeds removed, chopped 4–5 sprigs thyme 400ml/14fl oz coconut milk sea salt and freshly ground black pepper breadfruit or sweet potato chunks, to taste (optional) Method Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp.Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes. If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls. Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes. Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes. If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls. If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pumpkin_soup_45815", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pumpkin, chilli and coconut soup recipe", "content": "An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pumpkin_soup_45815_16x9.jpg A warming winter pumpkin soup; the kick of ginger and chilli is set off by soothing coconut milk. If you can't get hold of pumpkin, try butternut squash. This meal, if served as six portions, provides 177kcal, 3g protein, 14g carbohydrate (of which 8g sugars), 11g fat (of which 10g saturates), 3.5g fibre and trace salt per portion. 1 medium pumpkin, or butternut squash1 large white onion, chopped2.5cm/1in piece of root ginger, finely chopped2 garlic cloves, finely chopped½ Scotch bonnet chilli, seeds removed, chopped4–5 sprigs thyme400ml/14fl oz coconut milksea salt and freshly ground black pepperbreadfruit or sweet potato chunks, to taste (optional) 1 medium pumpkin, or butternut squash 1 large white onion, chopped 2.5cm/1in piece of root ginger, finely chopped 2 garlic cloves, finely chopped ½ Scotch bonnet chilli, seeds removed, chopped 4–5 sprigs thyme 400ml/14fl oz coconut milk sea salt and freshly ground black pepper breadfruit or sweet potato chunks, to taste (optional) Method Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes.Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp.Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes. If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls. Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes. Cut the pumpkin in half, then into wedges. Peel and deseed each wedge and cut the pumpkin flesh into 2.5cm/1in cubes. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan. Put the pumpkin in a large pan with the onion, ginger, garlic and chilli. Strip the leaves from the thyme and add to the pan. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp. Pour in about 400ml/14fl oz of water, bring to the boil and cook until the pumpkin has turned to a pulp. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes. Add the coconut milk and season to taste with salt, then reduce the heat and leave the soup to simmer for another 5–10 minutes. If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls. If you like, add chunks of breadfruit or sweet potato towards the end of the cooking. Serve hot in bowls." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd2deb3bdbfd0cbffe0a" }
e17fa24192e7e275284cc5869f237e209aa2c0db21e3e774574199bf6f88bf26
Jerk pork chops with rice and peas recipe An average of 5.0 out of 5 stars from 5 ratings Add more or less scotch bonnet chillies to this recipe, depending how hot you like it. You can get gungo peas (pigeon peas) in the freezer cabinet of many supermarkets these days. bunch spring onions, roughly chopped1–2 scotch bonnet chillies, depending on how hot you want it, seeds removed6 garlic cloves5cm/2in piece fresh root ginger, choppedlarge sprig thyme, leaves only2 tbsp red wine vinegar2 tbsp vegetable oil2 tbsp soft dark brown sugar1 tbsp allspice berries, crushed1 tsp ground cinnamon1 tsp ground smoked paprikafreshly grated nutmeg1 tsp freshly ground black pepper 4 large pork chops (preferably a fatty, on-the-bone cut)1 tsp salt bunch spring onions, roughly chopped 1–2 scotch bonnet chillies, depending on how hot you want it, seeds removed 6 garlic cloves 5cm/2in piece fresh root ginger, chopped large sprig thyme, leaves only 2 tbsp red wine vinegar 2 tbsp vegetable oil 2 tbsp soft dark brown sugar 1 tbsp allspice berries, crushed 1 tsp ground cinnamon 1 tsp ground smoked paprika freshly grated nutmeg 1 tsp freshly ground black pepper 4 large pork chops (preferably a fatty, on-the-bone cut) 1 tsp salt 1 tbsp vegetable or coconut oil1 onion, finely chopped1 garlic clove, finely chopped1 sprig thyme400g/14oz long grain rice100ml/3½fl oz coconut cream200g/7oz frozen gungo peas 1 tbsp vegetable or coconut oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 sprig thyme 400g/14oz long grain rice 100ml/3½fl oz coconut cream 200g/7oz frozen gungo peas Method To make the marinade, put all the marinade ingredients into a food processor or blender, except the pork and salt, and blend until you have a fairly liquid paste. Put the pork chops in a bowl and season with the salt, then pour over the marinade. Cover and leave for at least a couple of hours, preferably overnight. If you are leaving the meat overnight, transfer it to the fridge.When you are ready to cook the chops, either heat your grill to medium-high or prepare a barbecue. Grill the chops on each side for 3–5 minutes on each side, depending on their thickness, then leave to rest for a few minutes.For the rice and peas, heat the oil in a large saucepan or casserole. Add the onion, and fry until soft and translucent. Add the garlic, thyme and rice and stir until the rice looks glossy. Add 700ml/1¼ pint of water and the coconut cream, along with a generous amount of seasoning. Bring to the boil, cover, and reduce the heat to a low simmer. Cook for 10 minutes, then stir in the gungo peas. Cook for a further 5 minutes, then remove from the heat and leave covered for another 10 minutes. Fluff up, and serve with the pork. To make the marinade, put all the marinade ingredients into a food processor or blender, except the pork and salt, and blend until you have a fairly liquid paste. Put the pork chops in a bowl and season with the salt, then pour over the marinade. Cover and leave for at least a couple of hours, preferably overnight. If you are leaving the meat overnight, transfer it to the fridge. To make the marinade, put all the marinade ingredients into a food processor or blender, except the pork and salt, and blend until you have a fairly liquid paste. Put the pork chops in a bowl and season with the salt, then pour over the marinade. Cover and leave for at least a couple of hours, preferably overnight. If you are leaving the meat overnight, transfer it to the fridge. When you are ready to cook the chops, either heat your grill to medium-high or prepare a barbecue. Grill the chops on each side for 3–5 minutes on each side, depending on their thickness, then leave to rest for a few minutes. When you are ready to cook the chops, either heat your grill to medium-high or prepare a barbecue. Grill the chops on each side for 3–5 minutes on each side, depending on their thickness, then leave to rest for a few minutes. For the rice and peas, heat the oil in a large saucepan or casserole. Add the onion, and fry until soft and translucent. Add the garlic, thyme and rice and stir until the rice looks glossy. For the rice and peas, heat the oil in a large saucepan or casserole. Add the onion, and fry until soft and translucent. Add the garlic, thyme and rice and stir until the rice looks glossy. Add 700ml/1¼ pint of water and the coconut cream, along with a generous amount of seasoning. Bring to the boil, cover, and reduce the heat to a low simmer. Cook for 10 minutes, then stir in the gungo peas. Add 700ml/1¼ pint of water and the coconut cream, along with a generous amount of seasoning. Bring to the boil, cover, and reduce the heat to a low simmer. Cook for 10 minutes, then stir in the gungo peas. Cook for a further 5 minutes, then remove from the heat and leave covered for another 10 minutes. Fluff up, and serve with the pork. Cook for a further 5 minutes, then remove from the heat and leave covered for another 10 minutes. Fluff up, and serve with the pork.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/jerk_pork_chops_with_68968", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Jerk pork chops with rice and peas recipe", "content": "An average of 5.0 out of 5 stars from 5 ratings Add more or less scotch bonnet chillies to this recipe, depending how hot you like it. You can get gungo peas (pigeon peas) in the freezer cabinet of many supermarkets these days. bunch spring onions, roughly chopped1–2 scotch bonnet chillies, depending on how hot you want it, seeds removed6 garlic cloves5cm/2in piece fresh root ginger, choppedlarge sprig thyme, leaves only2 tbsp red wine vinegar2 tbsp vegetable oil2 tbsp soft dark brown sugar1 tbsp allspice berries, crushed1 tsp ground cinnamon1 tsp ground smoked paprikafreshly grated nutmeg1 tsp freshly ground black pepper 4 large pork chops (preferably a fatty, on-the-bone cut)1 tsp salt bunch spring onions, roughly chopped 1–2 scotch bonnet chillies, depending on how hot you want it, seeds removed 6 garlic cloves 5cm/2in piece fresh root ginger, chopped large sprig thyme, leaves only 2 tbsp red wine vinegar 2 tbsp vegetable oil 2 tbsp soft dark brown sugar 1 tbsp allspice berries, crushed 1 tsp ground cinnamon 1 tsp ground smoked paprika freshly grated nutmeg 1 tsp freshly ground black pepper 4 large pork chops (preferably a fatty, on-the-bone cut) 1 tsp salt 1 tbsp vegetable or coconut oil1 onion, finely chopped1 garlic clove, finely chopped1 sprig thyme400g/14oz long grain rice100ml/3½fl oz coconut cream200g/7oz frozen gungo peas 1 tbsp vegetable or coconut oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 sprig thyme 400g/14oz long grain rice 100ml/3½fl oz coconut cream 200g/7oz frozen gungo peas Method To make the marinade, put all the marinade ingredients into a food processor or blender, except the pork and salt, and blend until you have a fairly liquid paste. Put the pork chops in a bowl and season with the salt, then pour over the marinade. Cover and leave for at least a couple of hours, preferably overnight. If you are leaving the meat overnight, transfer it to the fridge.When you are ready to cook the chops, either heat your grill to medium-high or prepare a barbecue. Grill the chops on each side for 3–5 minutes on each side, depending on their thickness, then leave to rest for a few minutes.For the rice and peas, heat the oil in a large saucepan or casserole. Add the onion, and fry until soft and translucent. Add the garlic, thyme and rice and stir until the rice looks glossy. Add 700ml/1¼ pint of water and the coconut cream, along with a generous amount of seasoning. Bring to the boil, cover, and reduce the heat to a low simmer. Cook for 10 minutes, then stir in the gungo peas. Cook for a further 5 minutes, then remove from the heat and leave covered for another 10 minutes. Fluff up, and serve with the pork. To make the marinade, put all the marinade ingredients into a food processor or blender, except the pork and salt, and blend until you have a fairly liquid paste. Put the pork chops in a bowl and season with the salt, then pour over the marinade. Cover and leave for at least a couple of hours, preferably overnight. If you are leaving the meat overnight, transfer it to the fridge. To make the marinade, put all the marinade ingredients into a food processor or blender, except the pork and salt, and blend until you have a fairly liquid paste. Put the pork chops in a bowl and season with the salt, then pour over the marinade. Cover and leave for at least a couple of hours, preferably overnight. If you are leaving the meat overnight, transfer it to the fridge. When you are ready to cook the chops, either heat your grill to medium-high or prepare a barbecue. Grill the chops on each side for 3–5 minutes on each side, depending on their thickness, then leave to rest for a few minutes. When you are ready to cook the chops, either heat your grill to medium-high or prepare a barbecue. Grill the chops on each side for 3–5 minutes on each side, depending on their thickness, then leave to rest for a few minutes. For the rice and peas, heat the oil in a large saucepan or casserole. Add the onion, and fry until soft and translucent. Add the garlic, thyme and rice and stir until the rice looks glossy. For the rice and peas, heat the oil in a large saucepan or casserole. Add the onion, and fry until soft and translucent. Add the garlic, thyme and rice and stir until the rice looks glossy. Add 700ml/1¼ pint of water and the coconut cream, along with a generous amount of seasoning. Bring to the boil, cover, and reduce the heat to a low simmer. Cook for 10 minutes, then stir in the gungo peas. Add 700ml/1¼ pint of water and the coconut cream, along with a generous amount of seasoning. Bring to the boil, cover, and reduce the heat to a low simmer. Cook for 10 minutes, then stir in the gungo peas. Cook for a further 5 minutes, then remove from the heat and leave covered for another 10 minutes. Fluff up, and serve with the pork. Cook for a further 5 minutes, then remove from the heat and leave covered for another 10 minutes. Fluff up, and serve with the pork." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd2deb3bdbfd0cbffe0b" }
76bf2d33f5c180143c11730828848026f092e2a0b348b33a732a5e4ad0ab7232
Quick kedgeree recipe An average of 5.0 out of 5 stars from 6 ratings This quick kedgeree is so simple to make. It's a wonderful weekend brunch or speedy midweek meal. 1 tbsp olive oil4 shallots, chopped1 clove garlic, chopped1 tsp mild curry powder250g/8oz basmati or long grain rice, cooked and drained500g/1lb 2oz salmon or smoked haddock, cooked, skinned and flaked150ml/¼ pint double creamsalt and freshly ground black pepper3 free-range eggs, hard-boiled, cut into quarterssmall handful fresh coriander, to garnish 1 tbsp olive oil 4 shallots, chopped 1 clove garlic, chopped 1 tsp mild curry powder 250g/8oz basmati or long grain rice, cooked and drained 500g/1lb 2oz salmon or smoked haddock, cooked, skinned and flaked 150ml/¼ pint double cream salt and freshly ground black pepper 3 free-range eggs, hard-boiled, cut into quarters small handful fresh coriander, to garnish Method Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured.Add the curry powder and fry for 3-4 minutes.Add the shallots and garlic to the cooked rice and stir in the flaked fish and cream. Season with salt and freshly ground black pepper. To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top. Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured. Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured. Add the curry powder and fry for 3-4 minutes. Add the curry powder and fry for 3-4 minutes. Add the shallots and garlic to the cooked rice and stir in the flaked fish and cream. Season with salt and freshly ground black pepper. Add the shallots and garlic to the cooked rice and stir in the flaked fish and cream. Season with salt and freshly ground black pepper. To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top. To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/kedgeree_88961", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Quick kedgeree recipe", "content": "An average of 5.0 out of 5 stars from 6 ratings This quick kedgeree is so simple to make. It's a wonderful weekend brunch or speedy midweek meal. 1 tbsp olive oil4 shallots, chopped1 clove garlic, chopped1 tsp mild curry powder250g/8oz basmati or long grain rice, cooked and drained500g/1lb 2oz salmon or smoked haddock, cooked, skinned and flaked150ml/¼ pint double creamsalt and freshly ground black pepper3 free-range eggs, hard-boiled, cut into quarterssmall handful fresh coriander, to garnish 1 tbsp olive oil 4 shallots, chopped 1 clove garlic, chopped 1 tsp mild curry powder 250g/8oz basmati or long grain rice, cooked and drained 500g/1lb 2oz salmon or smoked haddock, cooked, skinned and flaked 150ml/¼ pint double cream salt and freshly ground black pepper 3 free-range eggs, hard-boiled, cut into quarters small handful fresh coriander, to garnish Method Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured.Add the curry powder and fry for 3-4 minutes.Add the shallots and garlic to the cooked rice and stir in the flaked fish and cream. Season with salt and freshly ground black pepper. To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top. Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured. Heat the olive oil in a saucepan, add the shallots and garlic and fry gently until softened but not coloured. Add the curry powder and fry for 3-4 minutes. Add the curry powder and fry for 3-4 minutes. Add the shallots and garlic to the cooked rice and stir in the flaked fish and cream. Season with salt and freshly ground black pepper. Add the shallots and garlic to the cooked rice and stir in the flaked fish and cream. Season with salt and freshly ground black pepper. To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top. To serve, spoon into a serving dish and scatter the quartered hard-boiled eggs and fresh coriander leaves over the top." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd2deb3bdbfd0cbffe0c" }
6f0c83184b83013b4e2bdc4a8ff269374351fc610f266ddcb273b00ce8f7bdac
Chicken liver and almond pilaf recipe An average of 5.0 out of 5 stars from 1 rating 2 tbsp butter4 cloves garlic, finely chopped1 onion, chopped2 tbsp pine nuts2 tbsp flaked almonds1 tbsp currants½ tsp allspice1 tsp dried basil450g/1lb chicken livers, cleaned and finely choppedsalt and freshly ground black pepper bunch flatleaf parsley, choppedbunch dill, chopped 2 tbsp butter 4 cloves garlic, finely chopped 1 onion, chopped 2 tbsp pine nuts 2 tbsp flaked almonds 1 tbsp currants ½ tsp allspice 1 tsp dried basil 450g/1lb chicken livers, cleaned and finely chopped salt and freshly ground black pepper bunch flatleaf parsley, chopped bunch dill, chopped 340g/12oz long grain rice850ml/1½ pints chicken stocksaffron and flatleaf parsley, to garnish 340g/12oz long grain rice 850ml/1½ pints chicken stock saffron and flatleaf parsley, to garnish Method Melt the butter in a pan, then add the garlic and onion and sweat for a few minutes. Stir in the pine nuts and currants and cook for 2 minutes. Add the allspice, basil and the chicken livers and brown lightly.Season with salt and freshly ground black pepper and add the fresh herbs. Remove from the pan and set aside. For the rice, toss the rice in the buttery residue in the pan for a couple of minutes, pour over the stock and bring to the boil. Simmer gently until the rice has absorbed some of the stock. Carefully fold in the liver mixture. Cover with a lid and leave to stand for 15 minutes. Fluff up with a fork and serve, garnished with saffron and parsley. Melt the butter in a pan, then add the garlic and onion and sweat for a few minutes. Stir in the pine nuts and currants and cook for 2 minutes. Add the allspice, basil and the chicken livers and brown lightly. Melt the butter in a pan, then add the garlic and onion and sweat for a few minutes. Stir in the pine nuts and currants and cook for 2 minutes. Add the allspice, basil and the chicken livers and brown lightly. Season with salt and freshly ground black pepper and add the fresh herbs. Remove from the pan and set aside. Season with salt and freshly ground black pepper and add the fresh herbs. Remove from the pan and set aside. For the rice, toss the rice in the buttery residue in the pan for a couple of minutes, pour over the stock and bring to the boil. Simmer gently until the rice has absorbed some of the stock. Carefully fold in the liver mixture. Cover with a lid and leave to stand for 15 minutes. For the rice, toss the rice in the buttery residue in the pan for a couple of minutes, pour over the stock and bring to the boil. Simmer gently until the rice has absorbed some of the stock. Carefully fold in the liver mixture. Cover with a lid and leave to stand for 15 minutes. Fluff up with a fork and serve, garnished with saffron and parsley. Fluff up with a fork and serve, garnished with saffron and parsley.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chickenliverandalmon_81501", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken liver and almond pilaf recipe", "content": "An average of 5.0 out of 5 stars from 1 rating 2 tbsp butter4 cloves garlic, finely chopped1 onion, chopped2 tbsp pine nuts2 tbsp flaked almonds1 tbsp currants½ tsp allspice1 tsp dried basil450g/1lb chicken livers, cleaned and finely choppedsalt and freshly ground black pepper bunch flatleaf parsley, choppedbunch dill, chopped 2 tbsp butter 4 cloves garlic, finely chopped 1 onion, chopped 2 tbsp pine nuts 2 tbsp flaked almonds 1 tbsp currants ½ tsp allspice 1 tsp dried basil 450g/1lb chicken livers, cleaned and finely chopped salt and freshly ground black pepper bunch flatleaf parsley, chopped bunch dill, chopped 340g/12oz long grain rice850ml/1½ pints chicken stocksaffron and flatleaf parsley, to garnish 340g/12oz long grain rice 850ml/1½ pints chicken stock saffron and flatleaf parsley, to garnish Method Melt the butter in a pan, then add the garlic and onion and sweat for a few minutes. Stir in the pine nuts and currants and cook for 2 minutes. Add the allspice, basil and the chicken livers and brown lightly.Season with salt and freshly ground black pepper and add the fresh herbs. Remove from the pan and set aside. For the rice, toss the rice in the buttery residue in the pan for a couple of minutes, pour over the stock and bring to the boil. Simmer gently until the rice has absorbed some of the stock. Carefully fold in the liver mixture. Cover with a lid and leave to stand for 15 minutes. Fluff up with a fork and serve, garnished with saffron and parsley. Melt the butter in a pan, then add the garlic and onion and sweat for a few minutes. Stir in the pine nuts and currants and cook for 2 minutes. Add the allspice, basil and the chicken livers and brown lightly. Melt the butter in a pan, then add the garlic and onion and sweat for a few minutes. Stir in the pine nuts and currants and cook for 2 minutes. Add the allspice, basil and the chicken livers and brown lightly. Season with salt and freshly ground black pepper and add the fresh herbs. Remove from the pan and set aside. Season with salt and freshly ground black pepper and add the fresh herbs. Remove from the pan and set aside. For the rice, toss the rice in the buttery residue in the pan for a couple of minutes, pour over the stock and bring to the boil. Simmer gently until the rice has absorbed some of the stock. Carefully fold in the liver mixture. Cover with a lid and leave to stand for 15 minutes. For the rice, toss the rice in the buttery residue in the pan for a couple of minutes, pour over the stock and bring to the boil. Simmer gently until the rice has absorbed some of the stock. Carefully fold in the liver mixture. Cover with a lid and leave to stand for 15 minutes. Fluff up with a fork and serve, garnished with saffron and parsley. Fluff up with a fork and serve, garnished with saffron and parsley." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd2deb3bdbfd0cbffe0d" }
d36abce960394569bb38aa8ddee562b297788ab29fab210d76af740a3920a23f
Caribbean rice and peas recipe An average of 4.6 out of 5 stars from 5 ratings This easy recipe shows you how to make rice and peas, which goes wonderfully with jerk chicken. 250g/9oz black-eyed beans, soaked sprig of thymesalt 1 litres/1¾ pints boiled water 250g/9oz desiccated coconut 500g/1lb 2oz American long-grain or easy-cook rice 250g/9oz black-eyed beans, soaked sprig of thyme salt 1 litres/1¾ pints boiled water 250g/9oz desiccated coconut 500g/1lb 2oz American long-grain or easy-cook rice Method Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft.Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water.Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut.Add the rice and coconut water to the soft peas in the saucepan. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes. Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft. Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft. Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water. Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water. Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut. Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut. Add the rice and coconut water to the soft peas in the saucepan. Add the rice and coconut water to the soft peas in the saucepan. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/riceandpeas_86350", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Caribbean rice and peas recipe", "content": "An average of 4.6 out of 5 stars from 5 ratings This easy recipe shows you how to make rice and peas, which goes wonderfully with jerk chicken. 250g/9oz black-eyed beans, soaked sprig of thymesalt 1 litres/1¾ pints boiled water 250g/9oz desiccated coconut 500g/1lb 2oz American long-grain or easy-cook rice 250g/9oz black-eyed beans, soaked sprig of thyme salt 1 litres/1¾ pints boiled water 250g/9oz desiccated coconut 500g/1lb 2oz American long-grain or easy-cook rice Method Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft.Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water.Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut.Add the rice and coconut water to the soft peas in the saucepan. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes. Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft. Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft. Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water. Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water. Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut. Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut. Add the rice and coconut water to the soft peas in the saucepan. Add the rice and coconut water to the soft peas in the saucepan. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd2eeb3bdbfd0cbffe0e" }
7ab7053c5f9c2cc45205636c7dc7e037e11e89b891d2858c75a692937f948750
Trout fillet with pine nut crust, herb rice and spicy tomato sauce recipe An average of 3.6 out of 5 stars from 5 ratings 55g/2oz pine nuts1 fillet rainbow trout, halved1 tbsp olive oil15g/½oz butter½ lemon, juice only 55g/2oz pine nuts 1 fillet rainbow trout, halved 1 tbsp olive oil 15g/½oz butter ½ lemon, juice only 1 tbsp olive oil½ onion, finely chopped1 garlic clove, finely chopped 200g/7oz long grain rice200ml/7fl oz hot vegetable stocksalt and freshly ground black pepper 2 tbsp chopped fresh dill, plus a sprig for garnish2 tbsp chopped fresh flatleaf parsley 1 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 200g/7oz long grain rice 200ml/7fl oz hot vegetable stock salt and freshly ground black pepper 2 tbsp chopped fresh dill, plus a sprig for garnish 2 tbsp chopped fresh flatleaf parsley 1 tbsp olive oil½ onion, finely chopped1 garlic clove, finely chopped 1 fresh green chilli, chopped3 fresh tomatoes, choppedsalt and freshly ground black pepper 2 tbsp white wine1 handful fresh basil, torn 1 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 1 fresh green chilli, chopped 3 fresh tomatoes, chopped salt and freshly ground black pepper 2 tbsp white wine 1 handful fresh basil, torn Method Preheat the oven to 180C/350F/Gas 4.For the trout with pine nut crust, place the pine nuts in a food processor or mini blender and pulse until roughly chopped. Spread out on a tray and roll the trout fillet pieces in the nuts to coat.Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden-brown and crisp. Add the lemon juice at the end, allowing it to slightly reduce in the pan.For the herb rice, heat the oil in an ovenproof pan and gently fry the onion and garlic until soft. Add the rice and fry for 1-2 minutes. Add the hot vegetable stock, season, to taste, with salt and freshly ground black pepper and stir. Cook on the hob for about 7-8 minutes, then put a lid on the pan and place in the oven for a further 8-10 minutes, stirring once during cooking and adding more hot water if more liquid is required.Remove from the oven and stir in the chopped dill and parsley.For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until soft. Add the chilli and fry for a further 1-2 minutes. Add the chopped tomatoes, season, to taste, with salt and freshly ground black pepper and turn up the heat until the tomatoes are cooking down and the sauce is bubbling. Add the white wine and cook for a further two minutes. Reduce the heat and put a lid on the pan. Cook for a further five minutes, or until the tomatoes are cooked down. Finally stir in the torn basil leaves.Using a hand blender, process the sauce until smooth, adding more salt and freshly ground black pepper if required.To serve, place a spoonful of the rice onto a serving plate, arrange the trout halves on top and spoon over the sauce. Garnish with a sprig of dill. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the trout with pine nut crust, place the pine nuts in a food processor or mini blender and pulse until roughly chopped. Spread out on a tray and roll the trout fillet pieces in the nuts to coat. For the trout with pine nut crust, place the pine nuts in a food processor or mini blender and pulse until roughly chopped. Spread out on a tray and roll the trout fillet pieces in the nuts to coat. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden-brown and crisp. Add the lemon juice at the end, allowing it to slightly reduce in the pan. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden-brown and crisp. Add the lemon juice at the end, allowing it to slightly reduce in the pan. For the herb rice, heat the oil in an ovenproof pan and gently fry the onion and garlic until soft. Add the rice and fry for 1-2 minutes. Add the hot vegetable stock, season, to taste, with salt and freshly ground black pepper and stir. Cook on the hob for about 7-8 minutes, then put a lid on the pan and place in the oven for a further 8-10 minutes, stirring once during cooking and adding more hot water if more liquid is required. For the herb rice, heat the oil in an ovenproof pan and gently fry the onion and garlic until soft. Add the rice and fry for 1-2 minutes. Add the hot vegetable stock, season, to taste, with salt and freshly ground black pepper and stir. Cook on the hob for about 7-8 minutes, then put a lid on the pan and place in the oven for a further 8-10 minutes, stirring once during cooking and adding more hot water if more liquid is required. Remove from the oven and stir in the chopped dill and parsley. Remove from the oven and stir in the chopped dill and parsley. For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until soft. Add the chilli and fry for a further 1-2 minutes. Add the chopped tomatoes, season, to taste, with salt and freshly ground black pepper and turn up the heat until the tomatoes are cooking down and the sauce is bubbling. Add the white wine and cook for a further two minutes. Reduce the heat and put a lid on the pan. Cook for a further five minutes, or until the tomatoes are cooked down. Finally stir in the torn basil leaves. For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until soft. Add the chilli and fry for a further 1-2 minutes. Add the chopped tomatoes, season, to taste, with salt and freshly ground black pepper and turn up the heat until the tomatoes are cooking down and the sauce is bubbling. Add the white wine and cook for a further two minutes. Reduce the heat and put a lid on the pan. Cook for a further five minutes, or until the tomatoes are cooked down. Finally stir in the torn basil leaves. Using a hand blender, process the sauce until smooth, adding more salt and freshly ground black pepper if required. Using a hand blender, process the sauce until smooth, adding more salt and freshly ground black pepper if required. To serve, place a spoonful of the rice onto a serving plate, arrange the trout halves on top and spoon over the sauce. Garnish with a sprig of dill. To serve, place a spoonful of the rice onto a serving plate, arrange the trout halves on top and spoon over the sauce. Garnish with a sprig of dill.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/troutfilletwithpinen_88058", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Trout fillet with pine nut crust, herb rice and spicy tomato sauce recipe", "content": "An average of 3.6 out of 5 stars from 5 ratings 55g/2oz pine nuts1 fillet rainbow trout, halved1 tbsp olive oil15g/½oz butter½ lemon, juice only 55g/2oz pine nuts 1 fillet rainbow trout, halved 1 tbsp olive oil 15g/½oz butter ½ lemon, juice only 1 tbsp olive oil½ onion, finely chopped1 garlic clove, finely chopped 200g/7oz long grain rice200ml/7fl oz hot vegetable stocksalt and freshly ground black pepper 2 tbsp chopped fresh dill, plus a sprig for garnish2 tbsp chopped fresh flatleaf parsley 1 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 200g/7oz long grain rice 200ml/7fl oz hot vegetable stock salt and freshly ground black pepper 2 tbsp chopped fresh dill, plus a sprig for garnish 2 tbsp chopped fresh flatleaf parsley 1 tbsp olive oil½ onion, finely chopped1 garlic clove, finely chopped 1 fresh green chilli, chopped3 fresh tomatoes, choppedsalt and freshly ground black pepper 2 tbsp white wine1 handful fresh basil, torn 1 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 1 fresh green chilli, chopped 3 fresh tomatoes, chopped salt and freshly ground black pepper 2 tbsp white wine 1 handful fresh basil, torn Method Preheat the oven to 180C/350F/Gas 4.For the trout with pine nut crust, place the pine nuts in a food processor or mini blender and pulse until roughly chopped. Spread out on a tray and roll the trout fillet pieces in the nuts to coat.Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden-brown and crisp. Add the lemon juice at the end, allowing it to slightly reduce in the pan.For the herb rice, heat the oil in an ovenproof pan and gently fry the onion and garlic until soft. Add the rice and fry for 1-2 minutes. Add the hot vegetable stock, season, to taste, with salt and freshly ground black pepper and stir. Cook on the hob for about 7-8 minutes, then put a lid on the pan and place in the oven for a further 8-10 minutes, stirring once during cooking and adding more hot water if more liquid is required.Remove from the oven and stir in the chopped dill and parsley.For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until soft. Add the chilli and fry for a further 1-2 minutes. Add the chopped tomatoes, season, to taste, with salt and freshly ground black pepper and turn up the heat until the tomatoes are cooking down and the sauce is bubbling. Add the white wine and cook for a further two minutes. Reduce the heat and put a lid on the pan. Cook for a further five minutes, or until the tomatoes are cooked down. Finally stir in the torn basil leaves.Using a hand blender, process the sauce until smooth, adding more salt and freshly ground black pepper if required.To serve, place a spoonful of the rice onto a serving plate, arrange the trout halves on top and spoon over the sauce. Garnish with a sprig of dill. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the trout with pine nut crust, place the pine nuts in a food processor or mini blender and pulse until roughly chopped. Spread out on a tray and roll the trout fillet pieces in the nuts to coat. For the trout with pine nut crust, place the pine nuts in a food processor or mini blender and pulse until roughly chopped. Spread out on a tray and roll the trout fillet pieces in the nuts to coat. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden-brown and crisp. Add the lemon juice at the end, allowing it to slightly reduce in the pan. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden-brown and crisp. Add the lemon juice at the end, allowing it to slightly reduce in the pan. For the herb rice, heat the oil in an ovenproof pan and gently fry the onion and garlic until soft. Add the rice and fry for 1-2 minutes. Add the hot vegetable stock, season, to taste, with salt and freshly ground black pepper and stir. Cook on the hob for about 7-8 minutes, then put a lid on the pan and place in the oven for a further 8-10 minutes, stirring once during cooking and adding more hot water if more liquid is required. For the herb rice, heat the oil in an ovenproof pan and gently fry the onion and garlic until soft. Add the rice and fry for 1-2 minutes. Add the hot vegetable stock, season, to taste, with salt and freshly ground black pepper and stir. Cook on the hob for about 7-8 minutes, then put a lid on the pan and place in the oven for a further 8-10 minutes, stirring once during cooking and adding more hot water if more liquid is required. Remove from the oven and stir in the chopped dill and parsley. Remove from the oven and stir in the chopped dill and parsley. For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until soft. Add the chilli and fry for a further 1-2 minutes. Add the chopped tomatoes, season, to taste, with salt and freshly ground black pepper and turn up the heat until the tomatoes are cooking down and the sauce is bubbling. Add the white wine and cook for a further two minutes. Reduce the heat and put a lid on the pan. Cook for a further five minutes, or until the tomatoes are cooked down. Finally stir in the torn basil leaves. For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until soft. Add the chilli and fry for a further 1-2 minutes. Add the chopped tomatoes, season, to taste, with salt and freshly ground black pepper and turn up the heat until the tomatoes are cooking down and the sauce is bubbling. Add the white wine and cook for a further two minutes. Reduce the heat and put a lid on the pan. Cook for a further five minutes, or until the tomatoes are cooked down. Finally stir in the torn basil leaves. Using a hand blender, process the sauce until smooth, adding more salt and freshly ground black pepper if required. Using a hand blender, process the sauce until smooth, adding more salt and freshly ground black pepper if required. To serve, place a spoonful of the rice onto a serving plate, arrange the trout halves on top and spoon over the sauce. Garnish with a sprig of dill. To serve, place a spoonful of the rice onto a serving plate, arrange the trout halves on top and spoon over the sauce. Garnish with a sprig of dill." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd2eeb3bdbfd0cbffe0f" }
c93c3b958bd3c90801e3a63f58c780c152e43de7ca37ffd563d6c88dfbf498ed
Calypso pepperpot chicken with rice and peas recipe Preheat the grill to the medium. For the calypso chicken, place two teaspoons of the pepper sauce in a shallow non-metallic dish with the garlic, paprika, thyme, half the coriander, half a teaspoon of salt and two teaspoons of freshly ground black pepper.Add the oil and stir until well combined.Lightly slash each chicken breast and then rub in the pepper mixture until the chicken is well coated.Arrange the chicken breasts on the grill rack and cook for 8-10 minutes on each side OR until the chicken is cooked all the way through and lightly charred on the outside.Place the coconut cream and mango pieces in a pan and bring to the boil. Reduce the heat and simmer gently for about five minutes or until the mango is tender.Add the remaining teaspoon of pepper sauce, one tablespoon of chopped coriander and the lime juice to the mango mixture.Blend to a purée in a food processor or with a hand blender and season to taste with freshly ground black pepper. Transfer to a bowl.For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and chilli and fry for another two minutes.Stir in the rice, thyme, and cinnamon stick (if using) until everything is well coated in the oil.Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy.Stir in the hot water with half a teaspoon of salt, bring to the boil, cover and cook over a low heat for 25-30 minutes.Remove from the heat and set aside, undisturbed, for five minutes. Remove the thyme and cinnamon and discard. Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken. Preheat the grill to the medium. Preheat the grill to the medium. For the calypso chicken, place two teaspoons of the pepper sauce in a shallow non-metallic dish with the garlic, paprika, thyme, half the coriander, half a teaspoon of salt and two teaspoons of freshly ground black pepper. For the calypso chicken, place two teaspoons of the pepper sauce in a shallow non-metallic dish with the garlic, paprika, thyme, half the coriander, half a teaspoon of salt and two teaspoons of freshly ground black pepper. Add the oil and stir until well combined. Add the oil and stir until well combined. Lightly slash each chicken breast and then rub in the pepper mixture until the chicken is well coated. Lightly slash each chicken breast and then rub in the pepper mixture until the chicken is well coated. Arrange the chicken breasts on the grill rack and cook for 8-10 minutes on each side OR until the chicken is cooked all the way through and lightly charred on the outside. Arrange the chicken breasts on the grill rack and cook for 8-10 minutes on each side OR until the chicken is cooked all the way through and lightly charred on the outside. Place the coconut cream and mango pieces in a pan and bring to the boil. Reduce the heat and simmer gently for about five minutes or until the mango is tender. Place the coconut cream and mango pieces in a pan and bring to the boil. Reduce the heat and simmer gently for about five minutes or until the mango is tender. Add the remaining teaspoon of pepper sauce, one tablespoon of chopped coriander and the lime juice to the mango mixture. Add the remaining teaspoon of pepper sauce, one tablespoon of chopped coriander and the lime juice to the mango mixture. Blend to a purée in a food processor or with a hand blender and season to taste with freshly ground black pepper. Transfer to a bowl. Blend to a purée in a food processor or with a hand blender and season to taste with freshly ground black pepper. Transfer to a bowl. For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and chilli and fry for another two minutes. For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and chilli and fry for another two minutes. Stir in the rice, thyme, and cinnamon stick (if using) until everything is well coated in the oil. Stir in the rice, thyme, and cinnamon stick (if using) until everything is well coated in the oil. Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy. Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy. Stir in the hot water with half a teaspoon of salt, bring to the boil, cover and cook over a low heat for 25-30 minutes. Stir in the hot water with half a teaspoon of salt, bring to the boil, cover and cook over a low heat for 25-30 minutes. Remove from the heat and set aside, undisturbed, for five minutes. Remove the thyme and cinnamon and discard. Remove from the heat and set aside, undisturbed, for five minutes. Remove the thyme and cinnamon and discard. Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken. Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/calypsopepperpotchic_79922", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Calypso pepperpot chicken with rice and peas recipe", "content": "Preheat the grill to the medium. For the calypso chicken, place two teaspoons of the pepper sauce in a shallow non-metallic dish with the garlic, paprika, thyme, half the coriander, half a teaspoon of salt and two teaspoons of freshly ground black pepper.Add the oil and stir until well combined.Lightly slash each chicken breast and then rub in the pepper mixture until the chicken is well coated.Arrange the chicken breasts on the grill rack and cook for 8-10 minutes on each side OR until the chicken is cooked all the way through and lightly charred on the outside.Place the coconut cream and mango pieces in a pan and bring to the boil. Reduce the heat and simmer gently for about five minutes or until the mango is tender.Add the remaining teaspoon of pepper sauce, one tablespoon of chopped coriander and the lime juice to the mango mixture.Blend to a purée in a food processor or with a hand blender and season to taste with freshly ground black pepper. Transfer to a bowl.For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and chilli and fry for another two minutes.Stir in the rice, thyme, and cinnamon stick (if using) until everything is well coated in the oil.Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy.Stir in the hot water with half a teaspoon of salt, bring to the boil, cover and cook over a low heat for 25-30 minutes.Remove from the heat and set aside, undisturbed, for five minutes. Remove the thyme and cinnamon and discard. Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken. Preheat the grill to the medium. Preheat the grill to the medium. For the calypso chicken, place two teaspoons of the pepper sauce in a shallow non-metallic dish with the garlic, paprika, thyme, half the coriander, half a teaspoon of salt and two teaspoons of freshly ground black pepper. For the calypso chicken, place two teaspoons of the pepper sauce in a shallow non-metallic dish with the garlic, paprika, thyme, half the coriander, half a teaspoon of salt and two teaspoons of freshly ground black pepper. Add the oil and stir until well combined. Add the oil and stir until well combined. Lightly slash each chicken breast and then rub in the pepper mixture until the chicken is well coated. Lightly slash each chicken breast and then rub in the pepper mixture until the chicken is well coated. Arrange the chicken breasts on the grill rack and cook for 8-10 minutes on each side OR until the chicken is cooked all the way through and lightly charred on the outside. Arrange the chicken breasts on the grill rack and cook for 8-10 minutes on each side OR until the chicken is cooked all the way through and lightly charred on the outside. Place the coconut cream and mango pieces in a pan and bring to the boil. Reduce the heat and simmer gently for about five minutes or until the mango is tender. Place the coconut cream and mango pieces in a pan and bring to the boil. Reduce the heat and simmer gently for about five minutes or until the mango is tender. Add the remaining teaspoon of pepper sauce, one tablespoon of chopped coriander and the lime juice to the mango mixture. Add the remaining teaspoon of pepper sauce, one tablespoon of chopped coriander and the lime juice to the mango mixture. Blend to a purée in a food processor or with a hand blender and season to taste with freshly ground black pepper. Transfer to a bowl. Blend to a purée in a food processor or with a hand blender and season to taste with freshly ground black pepper. Transfer to a bowl. For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and chilli and fry for another two minutes. For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then add the garlic and chilli and fry for another two minutes. Stir in the rice, thyme, and cinnamon stick (if using) until everything is well coated in the oil. Stir in the rice, thyme, and cinnamon stick (if using) until everything is well coated in the oil. Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy. Pour in the kidney beans or peas, add the grated creamed coconut and stir until the coconut has dissolved and the mixture is creamy. Stir in the hot water with half a teaspoon of salt, bring to the boil, cover and cook over a low heat for 25-30 minutes. Stir in the hot water with half a teaspoon of salt, bring to the boil, cover and cook over a low heat for 25-30 minutes. Remove from the heat and set aside, undisturbed, for five minutes. Remove the thyme and cinnamon and discard. Remove from the heat and set aside, undisturbed, for five minutes. Remove the thyme and cinnamon and discard. Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken. Season the rice and peas to taste with salt and freshly ground black pepper and serve with the chicken." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd2eeb3bdbfd0cbffe10" }
5797ce221d19ff600c55131594f3a8cf99700dbf36531bf5c4eb4e78d8d5d551
Delicious fried rice recipe An average of 5.0 out of 5 stars from 4 ratings A richly flavoured fried rice, deservingly titled 'delicious'. Kylie Kwong packs in the flavours to a simple dish. 75ml/2½fl oz peanut oil, plus 1 tbsp extra4 large free-range eggs, beaten1½ tbsp finely chopped ginger4 garlic cloves, diced1 medium brown onion, finely diced125g/4½oz rindless bacon rashers or Chinese sausage, roughly chopped1 tsp white sugar2 tbsp shao hsing wine (Chinese rice wine)825g/1lb 13 oz medium-grain white rice, cooked1 tbsp oyster sauce115g/4¼oz finely sliced spring onions (scallions)3 tsp soy sauce¼ tsp sesame oil2 spring onions (scallions), finely sliced on the diagonal 60ml/2 ¼fl oz light soy sauce ½ large red chilli, finely sliced on the diagonal 75ml/2½fl oz peanut oil, plus 1 tbsp extra 4 large free-range eggs, beaten 1½ tbsp finely chopped ginger 4 garlic cloves, diced 1 medium brown onion, finely diced 125g/4½oz rindless bacon rashers or Chinese sausage, roughly chopped 1 tsp white sugar 2 tbsp shao hsing wine (Chinese rice wine) 825g/1lb 13 oz medium-grain white rice, cooked 1 tbsp oyster sauce 115g/4¼oz finely sliced spring onions (scallions) 3 tsp soy sauce ¼ tsp sesame oil 2 spring onions (scallions), finely sliced on the diagonal 60ml/2 ¼fl oz light soy sauce ½ large red chilli, finely sliced on the diagonal Method Heat the peanut oil in a hot wok until the surface seems to shimmer slightly. Pour the beaten eggs into the wok and cook for about one minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from the wok with a fish slice and drain on kitchen paper. Set aside.Wipe out the wok with kitchen paper, add the extra peanut oil and stir fry the ginger and garlic for one minute, or until very aromatic. Add the onion and stir fry for two minutes, or until lightly browned and tender. Add the bacon and stir fry for a further minute, or until lightly browned. Stir in the sugar and wine, then stir fry for 30 seconds. Add the rice, reserved omelette, oyster sauce, spring onion, soy sauce and sesame oil. Stir fry for three minutes, or until the rice is heated through. Roughly chop the omelette into smaller pieces as you stir.Divide the rice between individual bowls and garnish with extra spring onions. Combine the light soy sauce and chilli in a small bowl and serve on the side. Heat the peanut oil in a hot wok until the surface seems to shimmer slightly. Heat the peanut oil in a hot wok until the surface seems to shimmer slightly. Pour the beaten eggs into the wok and cook for about one minute, lightly scrambling them and rotating the wok to ensure even cooking. Pour the beaten eggs into the wok and cook for about one minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from the wok with a fish slice and drain on kitchen paper. Set aside. When almost cooked through, carefully remove omelette from the wok with a fish slice and drain on kitchen paper. Set aside. Wipe out the wok with kitchen paper, add the extra peanut oil and stir fry the ginger and garlic for one minute, or until very aromatic. Wipe out the wok with kitchen paper, add the extra peanut oil and stir fry the ginger and garlic for one minute, or until very aromatic. Add the onion and stir fry for two minutes, or until lightly browned and tender. Add the onion and stir fry for two minutes, or until lightly browned and tender. Add the bacon and stir fry for a further minute, or until lightly browned. Add the bacon and stir fry for a further minute, or until lightly browned. Stir in the sugar and wine, then stir fry for 30 seconds. Stir in the sugar and wine, then stir fry for 30 seconds. Add the rice, reserved omelette, oyster sauce, spring onion, soy sauce and sesame oil. Stir fry for three minutes, or until the rice is heated through. Roughly chop the omelette into smaller pieces as you stir. Add the rice, reserved omelette, oyster sauce, spring onion, soy sauce and sesame oil. Stir fry for three minutes, or until the rice is heated through. Roughly chop the omelette into smaller pieces as you stir. Divide the rice between individual bowls and garnish with extra spring onions. Divide the rice between individual bowls and garnish with extra spring onions. Combine the light soy sauce and chilli in a small bowl and serve on the side. Combine the light soy sauce and chilli in a small bowl and serve on the side.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/deliciousfriedrice_72056", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Delicious fried rice recipe", "content": "An average of 5.0 out of 5 stars from 4 ratings A richly flavoured fried rice, deservingly titled 'delicious'. Kylie Kwong packs in the flavours to a simple dish. 75ml/2½fl oz peanut oil, plus 1 tbsp extra4 large free-range eggs, beaten1½ tbsp finely chopped ginger4 garlic cloves, diced1 medium brown onion, finely diced125g/4½oz rindless bacon rashers or Chinese sausage, roughly chopped1 tsp white sugar2 tbsp shao hsing wine (Chinese rice wine)825g/1lb 13 oz medium-grain white rice, cooked1 tbsp oyster sauce115g/4¼oz finely sliced spring onions (scallions)3 tsp soy sauce¼ tsp sesame oil2 spring onions (scallions), finely sliced on the diagonal 60ml/2 ¼fl oz light soy sauce ½ large red chilli, finely sliced on the diagonal 75ml/2½fl oz peanut oil, plus 1 tbsp extra 4 large free-range eggs, beaten 1½ tbsp finely chopped ginger 4 garlic cloves, diced 1 medium brown onion, finely diced 125g/4½oz rindless bacon rashers or Chinese sausage, roughly chopped 1 tsp white sugar 2 tbsp shao hsing wine (Chinese rice wine) 825g/1lb 13 oz medium-grain white rice, cooked 1 tbsp oyster sauce 115g/4¼oz finely sliced spring onions (scallions) 3 tsp soy sauce ¼ tsp sesame oil 2 spring onions (scallions), finely sliced on the diagonal 60ml/2 ¼fl oz light soy sauce ½ large red chilli, finely sliced on the diagonal Method Heat the peanut oil in a hot wok until the surface seems to shimmer slightly. Pour the beaten eggs into the wok and cook for about one minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from the wok with a fish slice and drain on kitchen paper. Set aside.Wipe out the wok with kitchen paper, add the extra peanut oil and stir fry the ginger and garlic for one minute, or until very aromatic. Add the onion and stir fry for two minutes, or until lightly browned and tender. Add the bacon and stir fry for a further minute, or until lightly browned. Stir in the sugar and wine, then stir fry for 30 seconds. Add the rice, reserved omelette, oyster sauce, spring onion, soy sauce and sesame oil. Stir fry for three minutes, or until the rice is heated through. Roughly chop the omelette into smaller pieces as you stir.Divide the rice between individual bowls and garnish with extra spring onions. Combine the light soy sauce and chilli in a small bowl and serve on the side. Heat the peanut oil in a hot wok until the surface seems to shimmer slightly. Heat the peanut oil in a hot wok until the surface seems to shimmer slightly. Pour the beaten eggs into the wok and cook for about one minute, lightly scrambling them and rotating the wok to ensure even cooking. Pour the beaten eggs into the wok and cook for about one minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from the wok with a fish slice and drain on kitchen paper. Set aside. When almost cooked through, carefully remove omelette from the wok with a fish slice and drain on kitchen paper. Set aside. Wipe out the wok with kitchen paper, add the extra peanut oil and stir fry the ginger and garlic for one minute, or until very aromatic. Wipe out the wok with kitchen paper, add the extra peanut oil and stir fry the ginger and garlic for one minute, or until very aromatic. Add the onion and stir fry for two minutes, or until lightly browned and tender. Add the onion and stir fry for two minutes, or until lightly browned and tender. Add the bacon and stir fry for a further minute, or until lightly browned. Add the bacon and stir fry for a further minute, or until lightly browned. Stir in the sugar and wine, then stir fry for 30 seconds. Stir in the sugar and wine, then stir fry for 30 seconds. Add the rice, reserved omelette, oyster sauce, spring onion, soy sauce and sesame oil. Stir fry for three minutes, or until the rice is heated through. Roughly chop the omelette into smaller pieces as you stir. Add the rice, reserved omelette, oyster sauce, spring onion, soy sauce and sesame oil. Stir fry for three minutes, or until the rice is heated through. Roughly chop the omelette into smaller pieces as you stir. Divide the rice between individual bowls and garnish with extra spring onions. Divide the rice between individual bowls and garnish with extra spring onions. Combine the light soy sauce and chilli in a small bowl and serve on the side. Combine the light soy sauce and chilli in a small bowl and serve on the side." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd2eeb3bdbfd0cbffe11" }
10e31f809330f7d7cbf6d6529d58718bbfc5da4a66b7fa6ce74ea666b4b6c72a
Quick paella with hot-smoked salmon recipe An average of 4.2 out of 5 stars from 5 ratings Try adding hot-smoked salmon to your paella for a delicious one-pan supper. 1 tbsp olive oil1 onion, sliced1 garlic clove, crushed110g/4oz chorizo 1tsp smoked paprika 300g/11oz long grain rice1 litre/1¾ pints hot chicken stock 200g/7oz frozen peas500g/1lb 2oz clams3 tbsp chopped fresh flat leaf parsley250g/9oz hot-smoked salmon fillet, skinned and flaked1 lemon, cut into wedgessea salt and freshly ground black pepper 1 tbsp olive oil 1 onion, sliced 1 garlic clove, crushed 110g/4oz chorizo 1tsp smoked paprika 300g/11oz long grain rice 1 litre/1¾ pints hot chicken stock 200g/7oz frozen peas 500g/1lb 2oz clams 3 tbsp chopped fresh flat leaf parsley 250g/9oz hot-smoked salmon fillet, skinned and flaked 1 lemon, cut into wedges sea salt and freshly ground black pepper Method Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly.Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes.Add the clams and peas. Cook for another five minutes, or until the rice is cooked and the clam shells open (discard any clams that don't open).Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with thelemon wedges. Serve immediately. Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly. Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly. Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes. Add the clams and peas. Cook for another five minutes, or until the rice is cooked and the clam shells open (discard any clams that don't open). Add the clams and peas. Cook for another five minutes, or until the rice is cooked and the clam shells open (discard any clams that don't open). Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with thelemon wedges. Serve immediately. Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with thelemon wedges. Serve immediately.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/quick_paella_with_55641", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Quick paella with hot-smoked salmon recipe", "content": "An average of 4.2 out of 5 stars from 5 ratings Try adding hot-smoked salmon to your paella for a delicious one-pan supper. 1 tbsp olive oil1 onion, sliced1 garlic clove, crushed110g/4oz chorizo 1tsp smoked paprika 300g/11oz long grain rice1 litre/1¾ pints hot chicken stock 200g/7oz frozen peas500g/1lb 2oz clams3 tbsp chopped fresh flat leaf parsley250g/9oz hot-smoked salmon fillet, skinned and flaked1 lemon, cut into wedgessea salt and freshly ground black pepper 1 tbsp olive oil 1 onion, sliced 1 garlic clove, crushed 110g/4oz chorizo 1tsp smoked paprika 300g/11oz long grain rice 1 litre/1¾ pints hot chicken stock 200g/7oz frozen peas 500g/1lb 2oz clams 3 tbsp chopped fresh flat leaf parsley 250g/9oz hot-smoked salmon fillet, skinned and flaked 1 lemon, cut into wedges sea salt and freshly ground black pepper Method Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly.Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes.Add the clams and peas. Cook for another five minutes, or until the rice is cooked and the clam shells open (discard any clams that don't open).Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with thelemon wedges. Serve immediately. Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly. Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly. Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes. Add the clams and peas. Cook for another five minutes, or until the rice is cooked and the clam shells open (discard any clams that don't open). Add the clams and peas. Cook for another five minutes, or until the rice is cooked and the clam shells open (discard any clams that don't open). Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with thelemon wedges. Serve immediately. Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with thelemon wedges. Serve immediately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd2feb3bdbfd0cbffe12" }
adfa01cf3dd842b2d28c7d9bc95cdb98727d43361f33784a9558178fb4029ccb
Hidden heart loaf cake recipe Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper.To make the pink sponge, cream together the butter and caster sugar until light and fluffy in a large mixing bowl using an electric hand mixer. Gradually add the eggs and vanilla extract while whisking. Mix until well combined.Mix in the gluten-free self-raising flour, xanthan gum and gluten-free baking powder, followed by enough pink food colouring gel to make a bright pink batter.Spoon the mixture into the loaf tin ensuring it's even.Bake for around 45–50 minutes until golden and cooked through. To check it's ready, slide a skewer into the sponge – if it comes out clean then it's done.Leave to cool in the tin briefly before turning it out onto a cooling rack.Once fully cool, cut a thin slice off each of the two ends of the cake to reveal the bright pink sponge. Use a heart shaped cookie cutter to measure and cut the cake into slices the same thickness as the cutter. Then use the cutter on each slice to make pink heart shaped sponges (keep the offcuts as they can be used for decoration later). Put to one side while making the chocolate sponge.To make the chocolate sponge, ensure the oven is preheated once more to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper again.Cream together the butter and caster sugar until light and fluffy in a large mixing bowl, using an electric hand mixer. Gradually add the eggs, mixing until combined.Mix in the gluten-free self-raising flour, xanthan gum, gluten-free baking powder and cocoa powder.Spoon 2–3 tablespoons of the cake mixture into the prepared tin and spread to cover the base. Then place the pink sponge hearts standing up in a line down the centre of the tin and carefully spoon the rest of the chocolate mixture around the hearts so they are covered. Bake for around 45–50 minutes until cooked through. Insert a skewer again to check that it's ready. Leave to cool in the tin briefly before turning it out onto a cooling rack.While it cools, make the icing. Melt the dark chocolate carefully in the microwave or in a bowl set over a pan of gently simmering water. Once it's melted, let it cool a little. Beat the butter until light and fluffy in a medium-sized bowl with an electric whisk or in a stand mixer, then add the icing sugar gradually followed by the cocoa powder. Once fully combined, mix through the melted dark chocolate.Spread the chocolate icing all over the top of the cake and finish with some of the offcuts of pink sponge crumbled up and extra chocolate sprinkles. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper. To make the pink sponge, cream together the butter and caster sugar until light and fluffy in a large mixing bowl using an electric hand mixer. Gradually add the eggs and vanilla extract while whisking. Mix until well combined. To make the pink sponge, cream together the butter and caster sugar until light and fluffy in a large mixing bowl using an electric hand mixer. Gradually add the eggs and vanilla extract while whisking. Mix until well combined. Mix in the gluten-free self-raising flour, xanthan gum and gluten-free baking powder, followed by enough pink food colouring gel to make a bright pink batter. Mix in the gluten-free self-raising flour, xanthan gum and gluten-free baking powder, followed by enough pink food colouring gel to make a bright pink batter. Spoon the mixture into the loaf tin ensuring it's even. Spoon the mixture into the loaf tin ensuring it's even. Bake for around 45–50 minutes until golden and cooked through. To check it's ready, slide a skewer into the sponge – if it comes out clean then it's done. Bake for around 45–50 minutes until golden and cooked through. To check it's ready, slide a skewer into the sponge – if it comes out clean then it's done. Leave to cool in the tin briefly before turning it out onto a cooling rack. Leave to cool in the tin briefly before turning it out onto a cooling rack. Once fully cool, cut a thin slice off each of the two ends of the cake to reveal the bright pink sponge. Once fully cool, cut a thin slice off each of the two ends of the cake to reveal the bright pink sponge. Use a heart shaped cookie cutter to measure and cut the cake into slices the same thickness as the cutter. Then use the cutter on each slice to make pink heart shaped sponges (keep the offcuts as they can be used for decoration later). Put to one side while making the chocolate sponge. Use a heart shaped cookie cutter to measure and cut the cake into slices the same thickness as the cutter. Then use the cutter on each slice to make pink heart shaped sponges (keep the offcuts as they can be used for decoration later). Put to one side while making the chocolate sponge. To make the chocolate sponge, ensure the oven is preheated once more to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper again. To make the chocolate sponge, ensure the oven is preheated once more to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper again. Cream together the butter and caster sugar until light and fluffy in a large mixing bowl, using an electric hand mixer. Gradually add the eggs, mixing until combined. Cream together the butter and caster sugar until light and fluffy in a large mixing bowl, using an electric hand mixer. Gradually add the eggs, mixing until combined. Mix in the gluten-free self-raising flour, xanthan gum, gluten-free baking powder and cocoa powder. Mix in the gluten-free self-raising flour, xanthan gum, gluten-free baking powder and cocoa powder. Spoon 2–3 tablespoons of the cake mixture into the prepared tin and spread to cover the base. Then place the pink sponge hearts standing up in a line down the centre of the tin and carefully spoon the rest of the chocolate mixture around the hearts so they are covered. Spoon 2–3 tablespoons of the cake mixture into the prepared tin and spread to cover the base. Then place the pink sponge hearts standing up in a line down the centre of the tin and carefully spoon the rest of the chocolate mixture around the hearts so they are covered. Bake for around 45–50 minutes until cooked through. Insert a skewer again to check that it's ready. Bake for around 45–50 minutes until cooked through. Insert a skewer again to check that it's ready. Leave to cool in the tin briefly before turning it out onto a cooling rack. Leave to cool in the tin briefly before turning it out onto a cooling rack. While it cools, make the icing. Melt the dark chocolate carefully in the microwave or in a bowl set over a pan of gently simmering water. Once it's melted, let it cool a little. While it cools, make the icing. Melt the dark chocolate carefully in the microwave or in a bowl set over a pan of gently simmering water. Once it's melted, let it cool a little. Beat the butter until light and fluffy in a medium-sized bowl with an electric whisk or in a stand mixer, then add the icing sugar gradually followed by the cocoa powder. Once fully combined, mix through the melted dark chocolate. Beat the butter until light and fluffy in a medium-sized bowl with an electric whisk or in a stand mixer, then add the icing sugar gradually followed by the cocoa powder. Once fully combined, mix through the melted dark chocolate. Spread the chocolate icing all over the top of the cake and finish with some of the offcuts of pink sponge crumbled up and extra chocolate sprinkles. Spread the chocolate icing all over the top of the cake and finish with some of the offcuts of pink sponge crumbled up and extra chocolate sprinkles.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/hidden_heart_loaf_cake_21516", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Hidden heart loaf cake recipe", "content": "Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper.To make the pink sponge, cream together the butter and caster sugar until light and fluffy in a large mixing bowl using an electric hand mixer. Gradually add the eggs and vanilla extract while whisking. Mix until well combined.Mix in the gluten-free self-raising flour, xanthan gum and gluten-free baking powder, followed by enough pink food colouring gel to make a bright pink batter.Spoon the mixture into the loaf tin ensuring it's even.Bake for around 45–50 minutes until golden and cooked through. To check it's ready, slide a skewer into the sponge – if it comes out clean then it's done.Leave to cool in the tin briefly before turning it out onto a cooling rack.Once fully cool, cut a thin slice off each of the two ends of the cake to reveal the bright pink sponge. Use a heart shaped cookie cutter to measure and cut the cake into slices the same thickness as the cutter. Then use the cutter on each slice to make pink heart shaped sponges (keep the offcuts as they can be used for decoration later). Put to one side while making the chocolate sponge.To make the chocolate sponge, ensure the oven is preheated once more to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper again.Cream together the butter and caster sugar until light and fluffy in a large mixing bowl, using an electric hand mixer. Gradually add the eggs, mixing until combined.Mix in the gluten-free self-raising flour, xanthan gum, gluten-free baking powder and cocoa powder.Spoon 2–3 tablespoons of the cake mixture into the prepared tin and spread to cover the base. Then place the pink sponge hearts standing up in a line down the centre of the tin and carefully spoon the rest of the chocolate mixture around the hearts so they are covered. Bake for around 45–50 minutes until cooked through. Insert a skewer again to check that it's ready. Leave to cool in the tin briefly before turning it out onto a cooling rack.While it cools, make the icing. Melt the dark chocolate carefully in the microwave or in a bowl set over a pan of gently simmering water. Once it's melted, let it cool a little. Beat the butter until light and fluffy in a medium-sized bowl with an electric whisk or in a stand mixer, then add the icing sugar gradually followed by the cocoa powder. Once fully combined, mix through the melted dark chocolate.Spread the chocolate icing all over the top of the cake and finish with some of the offcuts of pink sponge crumbled up and extra chocolate sprinkles. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper. To make the pink sponge, cream together the butter and caster sugar until light and fluffy in a large mixing bowl using an electric hand mixer. Gradually add the eggs and vanilla extract while whisking. Mix until well combined. To make the pink sponge, cream together the butter and caster sugar until light and fluffy in a large mixing bowl using an electric hand mixer. Gradually add the eggs and vanilla extract while whisking. Mix until well combined. Mix in the gluten-free self-raising flour, xanthan gum and gluten-free baking powder, followed by enough pink food colouring gel to make a bright pink batter. Mix in the gluten-free self-raising flour, xanthan gum and gluten-free baking powder, followed by enough pink food colouring gel to make a bright pink batter. Spoon the mixture into the loaf tin ensuring it's even. Spoon the mixture into the loaf tin ensuring it's even. Bake for around 45–50 minutes until golden and cooked through. To check it's ready, slide a skewer into the sponge – if it comes out clean then it's done. Bake for around 45–50 minutes until golden and cooked through. To check it's ready, slide a skewer into the sponge – if it comes out clean then it's done. Leave to cool in the tin briefly before turning it out onto a cooling rack. Leave to cool in the tin briefly before turning it out onto a cooling rack. Once fully cool, cut a thin slice off each of the two ends of the cake to reveal the bright pink sponge. Once fully cool, cut a thin slice off each of the two ends of the cake to reveal the bright pink sponge. Use a heart shaped cookie cutter to measure and cut the cake into slices the same thickness as the cutter. Then use the cutter on each slice to make pink heart shaped sponges (keep the offcuts as they can be used for decoration later). Put to one side while making the chocolate sponge. Use a heart shaped cookie cutter to measure and cut the cake into slices the same thickness as the cutter. Then use the cutter on each slice to make pink heart shaped sponges (keep the offcuts as they can be used for decoration later). Put to one side while making the chocolate sponge. To make the chocolate sponge, ensure the oven is preheated once more to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper again. To make the chocolate sponge, ensure the oven is preheated once more to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper again. Cream together the butter and caster sugar until light and fluffy in a large mixing bowl, using an electric hand mixer. Gradually add the eggs, mixing until combined. Cream together the butter and caster sugar until light and fluffy in a large mixing bowl, using an electric hand mixer. Gradually add the eggs, mixing until combined. Mix in the gluten-free self-raising flour, xanthan gum, gluten-free baking powder and cocoa powder. Mix in the gluten-free self-raising flour, xanthan gum, gluten-free baking powder and cocoa powder. Spoon 2–3 tablespoons of the cake mixture into the prepared tin and spread to cover the base. Then place the pink sponge hearts standing up in a line down the centre of the tin and carefully spoon the rest of the chocolate mixture around the hearts so they are covered. Spoon 2–3 tablespoons of the cake mixture into the prepared tin and spread to cover the base. Then place the pink sponge hearts standing up in a line down the centre of the tin and carefully spoon the rest of the chocolate mixture around the hearts so they are covered. Bake for around 45–50 minutes until cooked through. Insert a skewer again to check that it's ready. Bake for around 45–50 minutes until cooked through. Insert a skewer again to check that it's ready. Leave to cool in the tin briefly before turning it out onto a cooling rack. Leave to cool in the tin briefly before turning it out onto a cooling rack. While it cools, make the icing. Melt the dark chocolate carefully in the microwave or in a bowl set over a pan of gently simmering water. Once it's melted, let it cool a little. While it cools, make the icing. Melt the dark chocolate carefully in the microwave or in a bowl set over a pan of gently simmering water. Once it's melted, let it cool a little. Beat the butter until light and fluffy in a medium-sized bowl with an electric whisk or in a stand mixer, then add the icing sugar gradually followed by the cocoa powder. Once fully combined, mix through the melted dark chocolate. Beat the butter until light and fluffy in a medium-sized bowl with an electric whisk or in a stand mixer, then add the icing sugar gradually followed by the cocoa powder. Once fully combined, mix through the melted dark chocolate. Spread the chocolate icing all over the top of the cake and finish with some of the offcuts of pink sponge crumbled up and extra chocolate sprinkles. Spread the chocolate icing all over the top of the cake and finish with some of the offcuts of pink sponge crumbled up and extra chocolate sprinkles." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd2feb3bdbfd0cbffe13" }
161deb2e8fbd942e2554a5dc7f9050ecde71a687fffb97f1b5b34818dd3bac07
Faggots with turnips, leeks and carrots recipe An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/faggots_01033_16x9.jpg This is a traditional British recipe that is served here with turnips, leeks and Chantenay carrots. 2 tbsp olive oil2 onions, finely chopped 3 garlic cloves, chopped1 tbsp chopped fresh thyme 500g/1lb 2oz mix minced pig’s liver, heart and lung500g/1lb 2oz pork belly mince 12 sage leaves (6 chopped and 6 left whole)6 bay leaves 300g/10½oz caul fat 1 litre/1¾ pint chicken stock 2 tbsp olive oil 2 onions, finely chopped 3 garlic cloves, chopped 1 tbsp chopped fresh thyme 500g/1lb 2oz mix minced pig’s liver, heart and lung 500g/1lb 2oz pork belly mince 12 sage leaves (6 chopped and 6 left whole) 6 bay leaves 300g/10½oz caul fat 1 litre/1¾ pint chicken stock 4 baby turnips, halved 3 baby leeks, halved 4 Chantenay carrots, halved 30g/1oz unsalted butter1–2 tsp caster sugar 1 bay leaf 1 tbsp chopped fresh flatleaf parsley 4 baby turnips, halved 3 baby leeks, halved 4 Chantenay carrots, halved 30g/1oz unsalted butter 1–2 tsp caster sugar 1 bay leaf 1 tbsp chopped fresh flatleaf parsley Method Preheat the oven to 170C/150C Fan/Gas 3. To make the faggots, heat the oil in a frying pan over medium heat and fry the onion, garlic and thyme for 10 minutes to soften. Remove from the pan and leave to cool. Mix the onion mixture with both of the minces and chopped sage in a bowl. Form into golf ball-sized balls and wrap in a bay leaf and the caul fat. Place the balls in a roasting tin and pour in the hot stock. Cook in the oven for 1 hour, uncovered.Meanwhile, to make the vegetables, place all of the ingredients in a large saucepan and cover with 200ml/7fl oz water. Reduce over a high heat until the vegetables are soft and the water has reduced to a glaze.Serve the faggots in a serving bowl with the vegetables on the side. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. To make the faggots, heat the oil in a frying pan over medium heat and fry the onion, garlic and thyme for 10 minutes to soften. Remove from the pan and leave to cool. To make the faggots, heat the oil in a frying pan over medium heat and fry the onion, garlic and thyme for 10 minutes to soften. Remove from the pan and leave to cool. Mix the onion mixture with both of the minces and chopped sage in a bowl. Form into golf ball-sized balls and wrap in a bay leaf and the caul fat. Mix the onion mixture with both of the minces and chopped sage in a bowl. Form into golf ball-sized balls and wrap in a bay leaf and the caul fat. Place the balls in a roasting tin and pour in the hot stock. Cook in the oven for 1 hour, uncovered. Place the balls in a roasting tin and pour in the hot stock. Cook in the oven for 1 hour, uncovered. Meanwhile, to make the vegetables, place all of the ingredients in a large saucepan and cover with 200ml/7fl oz water. Reduce over a high heat until the vegetables are soft and the water has reduced to a glaze. Meanwhile, to make the vegetables, place all of the ingredients in a large saucepan and cover with 200ml/7fl oz water. Reduce over a high heat until the vegetables are soft and the water has reduced to a glaze. Serve the faggots in a serving bowl with the vegetables on the side. Serve the faggots in a serving bowl with the vegetables on the side.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/faggots_01033", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Faggots with turnips, leeks and carrots 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/faggots_01033_16x9.jpg This is a traditional British recipe that is served here with turnips, leeks and Chantenay carrots. 2 tbsp olive oil2 onions, finely chopped 3 garlic cloves, chopped1 tbsp chopped fresh thyme 500g/1lb 2oz mix minced pig’s liver, heart and lung500g/1lb 2oz pork belly mince 12 sage leaves (6 chopped and 6 left whole)6 bay leaves 300g/10½oz caul fat 1 litre/1¾ pint chicken stock 2 tbsp olive oil 2 onions, finely chopped 3 garlic cloves, chopped 1 tbsp chopped fresh thyme 500g/1lb 2oz mix minced pig’s liver, heart and lung 500g/1lb 2oz pork belly mince 12 sage leaves (6 chopped and 6 left whole) 6 bay leaves 300g/10½oz caul fat 1 litre/1¾ pint chicken stock 4 baby turnips, halved 3 baby leeks, halved 4 Chantenay carrots, halved 30g/1oz unsalted butter1–2 tsp caster sugar 1 bay leaf 1 tbsp chopped fresh flatleaf parsley 4 baby turnips, halved 3 baby leeks, halved 4 Chantenay carrots, halved 30g/1oz unsalted butter 1–2 tsp caster sugar 1 bay leaf 1 tbsp chopped fresh flatleaf parsley Method Preheat the oven to 170C/150C Fan/Gas 3. To make the faggots, heat the oil in a frying pan over medium heat and fry the onion, garlic and thyme for 10 minutes to soften. Remove from the pan and leave to cool. Mix the onion mixture with both of the minces and chopped sage in a bowl. Form into golf ball-sized balls and wrap in a bay leaf and the caul fat. Place the balls in a roasting tin and pour in the hot stock. Cook in the oven for 1 hour, uncovered.Meanwhile, to make the vegetables, place all of the ingredients in a large saucepan and cover with 200ml/7fl oz water. Reduce over a high heat until the vegetables are soft and the water has reduced to a glaze.Serve the faggots in a serving bowl with the vegetables on the side. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. To make the faggots, heat the oil in a frying pan over medium heat and fry the onion, garlic and thyme for 10 minutes to soften. Remove from the pan and leave to cool. To make the faggots, heat the oil in a frying pan over medium heat and fry the onion, garlic and thyme for 10 minutes to soften. Remove from the pan and leave to cool. Mix the onion mixture with both of the minces and chopped sage in a bowl. Form into golf ball-sized balls and wrap in a bay leaf and the caul fat. Mix the onion mixture with both of the minces and chopped sage in a bowl. Form into golf ball-sized balls and wrap in a bay leaf and the caul fat. Place the balls in a roasting tin and pour in the hot stock. Cook in the oven for 1 hour, uncovered. Place the balls in a roasting tin and pour in the hot stock. Cook in the oven for 1 hour, uncovered. Meanwhile, to make the vegetables, place all of the ingredients in a large saucepan and cover with 200ml/7fl oz water. Reduce over a high heat until the vegetables are soft and the water has reduced to a glaze. Meanwhile, to make the vegetables, place all of the ingredients in a large saucepan and cover with 200ml/7fl oz water. Reduce over a high heat until the vegetables are soft and the water has reduced to a glaze. Serve the faggots in a serving bowl with the vegetables on the side. Serve the faggots in a serving bowl with the vegetables on the side." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd2feb3bdbfd0cbffe14" }
d53538f2f31b4d7b900716c016c838248e671526901441f225eae4197e5f4f7e
Escovitch fish recipe An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/escovitch_fish_40233_16x9.jpg A whole red snapper is shallow fried and served with escovitch, a traditional Caribbean vegetable dish. 1 red snapper, gutted and scaled with head and tail left on1 tsp allspice seeds, ground to a fine powder260ml/9½fl oz vegetable oil, for frying300ml/10fl oz malt vinegar 1 large onion, thinly sliced into half moons ¼ Scotch bonnet chilli3 peppers (1 red, 1 yellow and 1 green), sliced into 1cm/½in thick strips 1 large cho cho (available from Caribbean shops), sliced and heart removed bunch of fresh thyme, leaves picked 3 spring onions, slicedpinch of freshly ground black peppercorns 3 medium carrots, peeled into ribbons using a vegetable peeler 1 red snapper, gutted and scaled with head and tail left on 1 tsp allspice seeds, ground to a fine powder 260ml/9½fl oz vegetable oil, for frying 300ml/10fl oz malt vinegar 1 large onion, thinly sliced into half moons ¼ Scotch bonnet chilli 3 peppers (1 red, 1 yellow and 1 green), sliced into 1cm/½in thick strips 1 large cho cho (available from Caribbean shops), sliced and heart removed bunch of fresh thyme, leaves picked 3 spring onions, sliced pinch of freshly ground black peppercorns 3 medium carrots, peeled into ribbons using a vegetable peeler Method Make 2 deep slashes into each side of the fish. Sprinkle a few pinches of ground allspice all over the fish, rubbing it into the cuts and the cavity of the fish. Heat the vegetable oil in a large frying pan, until very hot. Gently lower the fish into the pan and leave to fry on one side for 7-10 minutes, until the snapper is golden brown and crisp. Turn the fish and cook on the other side, gently moving it around to ensure even cooking. Baste with the hot oil. Turn again and baste if necessary. Once cooked, carefuly lift out of the pan and leave to drain on a plate lined with kitchen paper. Leave to rest while you prepare the escovitch.Pour the vinegar into a large saucepan. Add the onion, chilli, peppers, cho cho, thyme, spring onions, a pinch of ground allspice and black pepper. Turn the heat to high, place a lid on the pan and steam for 10-15 minutes. Once the vegetables have begun to soften, turn off the heat, add the carrot ribbons and let the heat of the vegetables cook the ribbons for a further 5 minutes. Put some of the vegetables in the bottom of a large serving dish, place the fish on top and then put more vegetables on top of the fish and pour over some, but not all, of the juice from the pan. Can be eaten hot or cold. Make 2 deep slashes into each side of the fish. Sprinkle a few pinches of ground allspice all over the fish, rubbing it into the cuts and the cavity of the fish. Make 2 deep slashes into each side of the fish. Sprinkle a few pinches of ground allspice all over the fish, rubbing it into the cuts and the cavity of the fish. Heat the vegetable oil in a large frying pan, until very hot. Gently lower the fish into the pan and leave to fry on one side for 7-10 minutes, until the snapper is golden brown and crisp. Turn the fish and cook on the other side, gently moving it around to ensure even cooking. Baste with the hot oil. Turn again and baste if necessary. Once cooked, carefuly lift out of the pan and leave to drain on a plate lined with kitchen paper. Leave to rest while you prepare the escovitch. Heat the vegetable oil in a large frying pan, until very hot. Gently lower the fish into the pan and leave to fry on one side for 7-10 minutes, until the snapper is golden brown and crisp. Turn the fish and cook on the other side, gently moving it around to ensure even cooking. Baste with the hot oil. Turn again and baste if necessary. Once cooked, carefuly lift out of the pan and leave to drain on a plate lined with kitchen paper. Leave to rest while you prepare the escovitch. Pour the vinegar into a large saucepan. Add the onion, chilli, peppers, cho cho, thyme, spring onions, a pinch of ground allspice and black pepper. Pour the vinegar into a large saucepan. Add the onion, chilli, peppers, cho cho, thyme, spring onions, a pinch of ground allspice and black pepper. Turn the heat to high, place a lid on the pan and steam for 10-15 minutes. Once the vegetables have begun to soften, turn off the heat, add the carrot ribbons and let the heat of the vegetables cook the ribbons for a further 5 minutes. Turn the heat to high, place a lid on the pan and steam for 10-15 minutes. Once the vegetables have begun to soften, turn off the heat, add the carrot ribbons and let the heat of the vegetables cook the ribbons for a further 5 minutes. Put some of the vegetables in the bottom of a large serving dish, place the fish on top and then put more vegetables on top of the fish and pour over some, but not all, of the juice from the pan. Can be eaten hot or cold. Put some of the vegetables in the bottom of a large serving dish, place the fish on top and then put more vegetables on top of the fish and pour over some, but not all, of the juice from the pan. Can be eaten hot or cold. Recipe tips If you can't get hold of cho cho, don't worry, it will still be delicious without it.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/escovitch_fish_40233", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Escovitch fish 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/escovitch_fish_40233_16x9.jpg A whole red snapper is shallow fried and served with escovitch, a traditional Caribbean vegetable dish. 1 red snapper, gutted and scaled with head and tail left on1 tsp allspice seeds, ground to a fine powder260ml/9½fl oz vegetable oil, for frying300ml/10fl oz malt vinegar 1 large onion, thinly sliced into half moons ¼ Scotch bonnet chilli3 peppers (1 red, 1 yellow and 1 green), sliced into 1cm/½in thick strips 1 large cho cho (available from Caribbean shops), sliced and heart removed bunch of fresh thyme, leaves picked 3 spring onions, slicedpinch of freshly ground black peppercorns 3 medium carrots, peeled into ribbons using a vegetable peeler 1 red snapper, gutted and scaled with head and tail left on 1 tsp allspice seeds, ground to a fine powder 260ml/9½fl oz vegetable oil, for frying 300ml/10fl oz malt vinegar 1 large onion, thinly sliced into half moons ¼ Scotch bonnet chilli 3 peppers (1 red, 1 yellow and 1 green), sliced into 1cm/½in thick strips 1 large cho cho (available from Caribbean shops), sliced and heart removed bunch of fresh thyme, leaves picked 3 spring onions, sliced pinch of freshly ground black peppercorns 3 medium carrots, peeled into ribbons using a vegetable peeler Method Make 2 deep slashes into each side of the fish. Sprinkle a few pinches of ground allspice all over the fish, rubbing it into the cuts and the cavity of the fish. Heat the vegetable oil in a large frying pan, until very hot. Gently lower the fish into the pan and leave to fry on one side for 7-10 minutes, until the snapper is golden brown and crisp. Turn the fish and cook on the other side, gently moving it around to ensure even cooking. Baste with the hot oil. Turn again and baste if necessary. Once cooked, carefuly lift out of the pan and leave to drain on a plate lined with kitchen paper. Leave to rest while you prepare the escovitch.Pour the vinegar into a large saucepan. Add the onion, chilli, peppers, cho cho, thyme, spring onions, a pinch of ground allspice and black pepper. Turn the heat to high, place a lid on the pan and steam for 10-15 minutes. Once the vegetables have begun to soften, turn off the heat, add the carrot ribbons and let the heat of the vegetables cook the ribbons for a further 5 minutes. Put some of the vegetables in the bottom of a large serving dish, place the fish on top and then put more vegetables on top of the fish and pour over some, but not all, of the juice from the pan. Can be eaten hot or cold. Make 2 deep slashes into each side of the fish. Sprinkle a few pinches of ground allspice all over the fish, rubbing it into the cuts and the cavity of the fish. Make 2 deep slashes into each side of the fish. Sprinkle a few pinches of ground allspice all over the fish, rubbing it into the cuts and the cavity of the fish. Heat the vegetable oil in a large frying pan, until very hot. Gently lower the fish into the pan and leave to fry on one side for 7-10 minutes, until the snapper is golden brown and crisp. Turn the fish and cook on the other side, gently moving it around to ensure even cooking. Baste with the hot oil. Turn again and baste if necessary. Once cooked, carefuly lift out of the pan and leave to drain on a plate lined with kitchen paper. Leave to rest while you prepare the escovitch. Heat the vegetable oil in a large frying pan, until very hot. Gently lower the fish into the pan and leave to fry on one side for 7-10 minutes, until the snapper is golden brown and crisp. Turn the fish and cook on the other side, gently moving it around to ensure even cooking. Baste with the hot oil. Turn again and baste if necessary. Once cooked, carefuly lift out of the pan and leave to drain on a plate lined with kitchen paper. Leave to rest while you prepare the escovitch. Pour the vinegar into a large saucepan. Add the onion, chilli, peppers, cho cho, thyme, spring onions, a pinch of ground allspice and black pepper. Pour the vinegar into a large saucepan. Add the onion, chilli, peppers, cho cho, thyme, spring onions, a pinch of ground allspice and black pepper. Turn the heat to high, place a lid on the pan and steam for 10-15 minutes. Once the vegetables have begun to soften, turn off the heat, add the carrot ribbons and let the heat of the vegetables cook the ribbons for a further 5 minutes. Turn the heat to high, place a lid on the pan and steam for 10-15 minutes. Once the vegetables have begun to soften, turn off the heat, add the carrot ribbons and let the heat of the vegetables cook the ribbons for a further 5 minutes. Put some of the vegetables in the bottom of a large serving dish, place the fish on top and then put more vegetables on top of the fish and pour over some, but not all, of the juice from the pan. Can be eaten hot or cold. Put some of the vegetables in the bottom of a large serving dish, place the fish on top and then put more vegetables on top of the fish and pour over some, but not all, of the juice from the pan. Can be eaten hot or cold. Recipe tips If you can't get hold of cho cho, don't worry, it will still be delicious without it." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd30eb3bdbfd0cbffe15" }
95c14227a01288808a542b5e0c285c71cdb8d921580937e218f31ca59895a567
Haggis recipe An average of 4.0 out of 5 stars from 7 ratings This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results. 1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted waterheart and lungs of one lamb450g/1lb beef or lamb trimmings, fat and lean2 onions, finely chopped225g/8oz oatmeal1 tbsp salt1 tsp ground black pepper1 tsp ground dried coriander1 tsp mace1 tsp nutmegwater, enough to cook the haggisstock from lungs and trimmings 1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water heart and lungs of one lamb 450g/1lb beef or lamb trimmings, fat and lean 2 onions, finely chopped 225g/8oz oatmeal 1 tbsp salt 1 tsp ground black pepper 1 tsp ground dried coriander 1 tsp mace 1 tsp nutmeg water, enough to cook the haggis stock from lungs and trimmings Method Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.When cooked, strain off the stock and set the stock aside.Mince the lungs, heart and trimmings.Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes). Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours. When cooked, strain off the stock and set the stock aside. When cooked, strain off the stock and set the stock aside. Mince the lungs, heart and trimmings. Mince the lungs, heart and trimmings. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes). To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/haggis_66072", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Haggis recipe", "content": "An average of 4.0 out of 5 stars from 7 ratings This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results. 1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted waterheart and lungs of one lamb450g/1lb beef or lamb trimmings, fat and lean2 onions, finely chopped225g/8oz oatmeal1 tbsp salt1 tsp ground black pepper1 tsp ground dried coriander1 tsp mace1 tsp nutmegwater, enough to cook the haggisstock from lungs and trimmings 1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water heart and lungs of one lamb 450g/1lb beef or lamb trimmings, fat and lean 2 onions, finely chopped 225g/8oz oatmeal 1 tbsp salt 1 tsp ground black pepper 1 tsp ground dried coriander 1 tsp mace 1 tsp nutmeg water, enough to cook the haggis stock from lungs and trimmings Method Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.When cooked, strain off the stock and set the stock aside.Mince the lungs, heart and trimmings.Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes). Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours. When cooked, strain off the stock and set the stock aside. When cooked, strain off the stock and set the stock aside. Mince the lungs, heart and trimmings. Mince the lungs, heart and trimmings. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes). To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes)." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd30eb3bdbfd0cbffe16" }
56b0b44b19f9ff3e486c31bd106b3fb80922a18ed6ae013bd7a94c32adc8f4b5
Roast goose with goose fat potatoes recipe An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01nkfbb.jpg The only thing better than Christmas goose, is the goose fat potatoes. The festive stuffing is wonderful too. Any remaining juices not used for the roast potatoes can be reduced to make a delicious gravy with mushrooms. knob of butter2 onions, diced 6 duck hearts5 duck livers, chopped200g/7oz rehydrated dried porcini mushrooms, drained and roughly chopped (reserve the liquid to add to the gravy)splash of brandy or Calvados1.25kg/2lb 12oz cooked sushi rice200g/7oz dried cherries150g/5½oz chestnuts, chopped1 tsp allspice1 tsp ground nutmegsalt and freshly ground black pepper1 free-range egg, beaten knob of butter 2 onions, diced 6 duck hearts 5 duck livers, chopped 200g/7oz rehydrated dried porcini mushrooms, drained and roughly chopped (reserve the liquid to add to the gravy) splash of brandy or Calvados 1.25kg/2lb 12oz cooked sushi rice 200g/7oz dried cherries 150g/5½oz chestnuts, chopped 1 tsp allspice 1 tsp ground nutmeg salt and freshly ground black pepper 1 free-range egg, beaten 5kg/11lb goose 5kg/11lb goose 1kg/2lb 4oz floury potatoes, cut into piecespinch saltgoose fat (from above) 1kg/2lb 4oz floury potatoes, cut into pieces pinch salt goose fat (from above) Method Heat the butter in a pan and fry the onions ,hearts and livers in the butter. Add the rehydrated mushrooms and flambé with a splash of brandy or Calvados. Add to a bowl and combine with the remaining stuffing ingredients. Preheat the oven to 160C/140C Fan/Gas 3. Stuff both ends of the goose. Using butchers string or skewers, seal both ends and sit the goose on a trivet in a baking tray (you could use a couple of carrots or onions or the wing bones from the goose as a trivet). Cook for one hour 45 minutes, baste and turn the oven up to 200C/180C Fan/Gas 6 and cook for another 15 minutes.While the goose is cooking, boil the potatoes in a pan of salted water for around 8-10 minutes, or until slightly underdone. Drain and let them sit in the colander to let some of the steam escape. Give them a good shake to roughen the edges.Remove the goose from the oven when done, cover it with foil and allow it to rest for a good 20-30 minutes before serving. Turn the oven up to 220C/200C Fan/Gas 7.Drain some of the goose fat into a clean baking dish. Heat it on the hob until smoking hot. Tip in the par-boiled potatoes and let them sizzle in the goose fat without shaking the tin. This will give a crispy underneath. Give them a turn and put them in the oven for 30 minutes to roast.To make the gravy, put any remaining cooking juices from the goose in a pan with the liquid from the rehydrated mushrooms. Bring to the boil and cook until the volume of liquid has reduced to make gravy. Serve the goose in slices with the roast potatoes and gravy. Heat the butter in a pan and fry the onions ,hearts and livers in the butter. Add the rehydrated mushrooms and flambé with a splash of brandy or Calvados. Add to a bowl and combine with the remaining stuffing ingredients. Heat the butter in a pan and fry the onions ,hearts and livers in the butter. Add the rehydrated mushrooms and flambé with a splash of brandy or Calvados. Add to a bowl and combine with the remaining stuffing ingredients. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Stuff both ends of the goose. Using butchers string or skewers, seal both ends and sit the goose on a trivet in a baking tray (you could use a couple of carrots or onions or the wing bones from the goose as a trivet). Stuff both ends of the goose. Using butchers string or skewers, seal both ends and sit the goose on a trivet in a baking tray (you could use a couple of carrots or onions or the wing bones from the goose as a trivet). Cook for one hour 45 minutes, baste and turn the oven up to 200C/180C Fan/Gas 6 and cook for another 15 minutes. Cook for one hour 45 minutes, baste and turn the oven up to 200C/180C Fan/Gas 6 and cook for another 15 minutes. While the goose is cooking, boil the potatoes in a pan of salted water for around 8-10 minutes, or until slightly underdone. Drain and let them sit in the colander to let some of the steam escape. Give them a good shake to roughen the edges. While the goose is cooking, boil the potatoes in a pan of salted water for around 8-10 minutes, or until slightly underdone. Drain and let them sit in the colander to let some of the steam escape. Give them a good shake to roughen the edges. Remove the goose from the oven when done, cover it with foil and allow it to rest for a good 20-30 minutes before serving. Remove the goose from the oven when done, cover it with foil and allow it to rest for a good 20-30 minutes before serving. Turn the oven up to 220C/200C Fan/Gas 7. Turn the oven up to 220C/200C Fan/Gas 7. Drain some of the goose fat into a clean baking dish. Heat it on the hob until smoking hot. Tip in the par-boiled potatoes and let them sizzle in the goose fat without shaking the tin. This will give a crispy underneath. Give them a turn and put them in the oven for 30 minutes to roast. Drain some of the goose fat into a clean baking dish. Heat it on the hob until smoking hot. Tip in the par-boiled potatoes and let them sizzle in the goose fat without shaking the tin. This will give a crispy underneath. Give them a turn and put them in the oven for 30 minutes to roast. To make the gravy, put any remaining cooking juices from the goose in a pan with the liquid from the rehydrated mushrooms. Bring to the boil and cook until the volume of liquid has reduced to make gravy. Serve the goose in slices with the roast potatoes and gravy. To make the gravy, put any remaining cooking juices from the goose in a pan with the liquid from the rehydrated mushrooms. Bring to the boil and cook until the volume of liquid has reduced to make gravy. Serve the goose in slices with the roast potatoes and gravy. Recommended wines Donnhoff Riesling Kabinett 2011.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roast_goose_with_festive_69150", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roast goose with goose fat potatoes recipe", "content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01nkfbb.jpg The only thing better than Christmas goose, is the goose fat potatoes. The festive stuffing is wonderful too. Any remaining juices not used for the roast potatoes can be reduced to make a delicious gravy with mushrooms. knob of butter2 onions, diced 6 duck hearts5 duck livers, chopped200g/7oz rehydrated dried porcini mushrooms, drained and roughly chopped (reserve the liquid to add to the gravy)splash of brandy or Calvados1.25kg/2lb 12oz cooked sushi rice200g/7oz dried cherries150g/5½oz chestnuts, chopped1 tsp allspice1 tsp ground nutmegsalt and freshly ground black pepper1 free-range egg, beaten knob of butter 2 onions, diced 6 duck hearts 5 duck livers, chopped 200g/7oz rehydrated dried porcini mushrooms, drained and roughly chopped (reserve the liquid to add to the gravy) splash of brandy or Calvados 1.25kg/2lb 12oz cooked sushi rice 200g/7oz dried cherries 150g/5½oz chestnuts, chopped 1 tsp allspice 1 tsp ground nutmeg salt and freshly ground black pepper 1 free-range egg, beaten 5kg/11lb goose 5kg/11lb goose 1kg/2lb 4oz floury potatoes, cut into piecespinch saltgoose fat (from above) 1kg/2lb 4oz floury potatoes, cut into pieces pinch salt goose fat (from above) Method Heat the butter in a pan and fry the onions ,hearts and livers in the butter. Add the rehydrated mushrooms and flambé with a splash of brandy or Calvados. Add to a bowl and combine with the remaining stuffing ingredients. Preheat the oven to 160C/140C Fan/Gas 3. Stuff both ends of the goose. Using butchers string or skewers, seal both ends and sit the goose on a trivet in a baking tray (you could use a couple of carrots or onions or the wing bones from the goose as a trivet). Cook for one hour 45 minutes, baste and turn the oven up to 200C/180C Fan/Gas 6 and cook for another 15 minutes.While the goose is cooking, boil the potatoes in a pan of salted water for around 8-10 minutes, or until slightly underdone. Drain and let them sit in the colander to let some of the steam escape. Give them a good shake to roughen the edges.Remove the goose from the oven when done, cover it with foil and allow it to rest for a good 20-30 minutes before serving. Turn the oven up to 220C/200C Fan/Gas 7.Drain some of the goose fat into a clean baking dish. Heat it on the hob until smoking hot. Tip in the par-boiled potatoes and let them sizzle in the goose fat without shaking the tin. This will give a crispy underneath. Give them a turn and put them in the oven for 30 minutes to roast.To make the gravy, put any remaining cooking juices from the goose in a pan with the liquid from the rehydrated mushrooms. Bring to the boil and cook until the volume of liquid has reduced to make gravy. Serve the goose in slices with the roast potatoes and gravy. Heat the butter in a pan and fry the onions ,hearts and livers in the butter. Add the rehydrated mushrooms and flambé with a splash of brandy or Calvados. Add to a bowl and combine with the remaining stuffing ingredients. Heat the butter in a pan and fry the onions ,hearts and livers in the butter. Add the rehydrated mushrooms and flambé with a splash of brandy or Calvados. Add to a bowl and combine with the remaining stuffing ingredients. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Stuff both ends of the goose. Using butchers string or skewers, seal both ends and sit the goose on a trivet in a baking tray (you could use a couple of carrots or onions or the wing bones from the goose as a trivet). Stuff both ends of the goose. Using butchers string or skewers, seal both ends and sit the goose on a trivet in a baking tray (you could use a couple of carrots or onions or the wing bones from the goose as a trivet). Cook for one hour 45 minutes, baste and turn the oven up to 200C/180C Fan/Gas 6 and cook for another 15 minutes. Cook for one hour 45 minutes, baste and turn the oven up to 200C/180C Fan/Gas 6 and cook for another 15 minutes. While the goose is cooking, boil the potatoes in a pan of salted water for around 8-10 minutes, or until slightly underdone. Drain and let them sit in the colander to let some of the steam escape. Give them a good shake to roughen the edges. While the goose is cooking, boil the potatoes in a pan of salted water for around 8-10 minutes, or until slightly underdone. Drain and let them sit in the colander to let some of the steam escape. Give them a good shake to roughen the edges. Remove the goose from the oven when done, cover it with foil and allow it to rest for a good 20-30 minutes before serving. Remove the goose from the oven when done, cover it with foil and allow it to rest for a good 20-30 minutes before serving. Turn the oven up to 220C/200C Fan/Gas 7. Turn the oven up to 220C/200C Fan/Gas 7. Drain some of the goose fat into a clean baking dish. Heat it on the hob until smoking hot. Tip in the par-boiled potatoes and let them sizzle in the goose fat without shaking the tin. This will give a crispy underneath. Give them a turn and put them in the oven for 30 minutes to roast. Drain some of the goose fat into a clean baking dish. Heat it on the hob until smoking hot. Tip in the par-boiled potatoes and let them sizzle in the goose fat without shaking the tin. This will give a crispy underneath. Give them a turn and put them in the oven for 30 minutes to roast. To make the gravy, put any remaining cooking juices from the goose in a pan with the liquid from the rehydrated mushrooms. Bring to the boil and cook until the volume of liquid has reduced to make gravy. Serve the goose in slices with the roast potatoes and gravy. To make the gravy, put any remaining cooking juices from the goose in a pan with the liquid from the rehydrated mushrooms. Bring to the boil and cook until the volume of liquid has reduced to make gravy. Serve the goose in slices with the roast potatoes and gravy. Recommended wines Donnhoff Riesling Kabinett 2011." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd31eb3bdbfd0cbffe17" }
a215cf420cf46fe2320c8e6264f46bdc8dee3223d7ae5de95bc81cba34cc739c
Roast guinea fowl with pistachio pilaf rice recipe To make the roast guinea fowl, remove the guinea fowl from the fridge 1 hour before cooking, bringing it to room temperature. Preheat the oven to 195C/175C Fan/Gas 5½.Remove the wishbone from the guinea fowl and fill the cavity with rosemary. Rub the bird with butter, and season with salt and white pepper.In a roasting tray, add the chopped onion, carrot, celery, and hot chicken stock. Place the guinea fowl on top of the vegetables and roast for 40 minutes, or until the juices run clear from the thickest part.Rest in the tray for 10 minutes, then transfer to a cooling rack with the tray underneath and rest for a further 30 minutes. Strain and reserve the roasting juices to finish the pilaf rice.To make the pistachio butter, mix all ingredients together in a bowl and set aside.To make the pistachio pilaf rice, preheat the oven to 195C/175C Fan/Gas 5½. In a heavy-bottomed ovenproof pot, melt 25g/1oz of the pistachio butter over a medium heat.Add the shallot and garlic and gently sweat until soft, without colouring.Stir in the rice and stock. Cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Bake for 15–20 minutes, until the rice is cooked and the stock is fully absorbed.Remove from the oven, fluff the rice with a fork, then fold in the remaining pistachio butter and the chopped pistachios. Season to taste with salt and pepper and serve warm.To make the lobster or shellfish bisque, preheat the oven to 220C/200C Fan/Gas 7.Spread the lobster shells across a flameproof tray and roast until coloured in the oven for 30-40 minutes, then transfer to a large stockpot. Deglaze the roasting tray on the hob with the white wine. Reduce by ¾ then add to the pot.In the same tray, roast the vegetables until caramelised for 20-25 minutes. Deglaze the tray on the hob with the brandy, reduce by ¾, then transfer to the pot.Add enough water to the pot to cover the ingredients, then bring to a boil. Once boiling, add the herbs, reduce to a simmer and cook for 2–3 hours.Strain the stock, then return to a clean pan and reduce over a high heat to intensify the flavour.Before serving, add the cream and bring back to a gentle boil. Adjust the seasoning with a splash of white port or wine, if you like.To make the butter-roasted rainbow carrots, put the carrot tops to one side, to be used for garnish. Place all the ingredients in a large frying pan and cover with a lid. Cook over a high heat until the butter foams, then reduce the heat and slowly roast. Cook until the carrots are golden and tender. Season with salt and pepper and keep warm.To serve, spoon the pistachio pilaf rice into the centre of a large serving dish. Carve the guinea fowl off the bone and place over the rice. Arrange the roasted rainbow carrots around the meat. Garnish with the reserved carrot tops and seasonal edible flowers. Serve the shellfish bisque on the side in a jug or small bowl. To make the roast guinea fowl, remove the guinea fowl from the fridge 1 hour before cooking, bringing it to room temperature. Preheat the oven to 195C/175C Fan/Gas 5½. To make the roast guinea fowl, remove the guinea fowl from the fridge 1 hour before cooking, bringing it to room temperature. Preheat the oven to 195C/175C Fan/Gas 5½. Remove the wishbone from the guinea fowl and fill the cavity with rosemary. Rub the bird with butter, and season with salt and white pepper. Remove the wishbone from the guinea fowl and fill the cavity with rosemary. Rub the bird with butter, and season with salt and white pepper. In a roasting tray, add the chopped onion, carrot, celery, and hot chicken stock. Place the guinea fowl on top of the vegetables and roast for 40 minutes, or until the juices run clear from the thickest part. In a roasting tray, add the chopped onion, carrot, celery, and hot chicken stock. Place the guinea fowl on top of the vegetables and roast for 40 minutes, or until the juices run clear from the thickest part. Rest in the tray for 10 minutes, then transfer to a cooling rack with the tray underneath and rest for a further 30 minutes. Strain and reserve the roasting juices to finish the pilaf rice. Rest in the tray for 10 minutes, then transfer to a cooling rack with the tray underneath and rest for a further 30 minutes. Strain and reserve the roasting juices to finish the pilaf rice. To make the pistachio butter, mix all ingredients together in a bowl and set aside. To make the pistachio butter, mix all ingredients together in a bowl and set aside. To make the pistachio pilaf rice, preheat the oven to 195C/175C Fan/Gas 5½. In a heavy-bottomed ovenproof pot, melt 25g/1oz of the pistachio butter over a medium heat. To make the pistachio pilaf rice, preheat the oven to 195C/175C Fan/Gas 5½. In a heavy-bottomed ovenproof pot, melt 25g/1oz of the pistachio butter over a medium heat. Add the shallot and garlic and gently sweat until soft, without colouring. Add the shallot and garlic and gently sweat until soft, without colouring. Stir in the rice and stock. Cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Bake for 15–20 minutes, until the rice is cooked and the stock is fully absorbed. Stir in the rice and stock. Cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Bake for 15–20 minutes, until the rice is cooked and the stock is fully absorbed. Remove from the oven, fluff the rice with a fork, then fold in the remaining pistachio butter and the chopped pistachios. Season to taste with salt and pepper and serve warm. Remove from the oven, fluff the rice with a fork, then fold in the remaining pistachio butter and the chopped pistachios. Season to taste with salt and pepper and serve warm. To make the lobster or shellfish bisque, preheat the oven to 220C/200C Fan/Gas 7. To make the lobster or shellfish bisque, preheat the oven to 220C/200C Fan/Gas 7. Spread the lobster shells across a flameproof tray and roast until coloured in the oven for 30-40 minutes, then transfer to a large stockpot. Deglaze the roasting tray on the hob with the white wine. Reduce by ¾ then add to the pot. Spread the lobster shells across a flameproof tray and roast until coloured in the oven for 30-40 minutes, then transfer to a large stockpot. Deglaze the roasting tray on the hob with the white wine. Reduce by ¾ then add to the pot. In the same tray, roast the vegetables until caramelised for 20-25 minutes. Deglaze the tray on the hob with the brandy, reduce by ¾, then transfer to the pot. In the same tray, roast the vegetables until caramelised for 20-25 minutes. Deglaze the tray on the hob with the brandy, reduce by ¾, then transfer to the pot. Add enough water to the pot to cover the ingredients, then bring to a boil. Once boiling, add the herbs, reduce to a simmer and cook for 2–3 hours. Add enough water to the pot to cover the ingredients, then bring to a boil. Once boiling, add the herbs, reduce to a simmer and cook for 2–3 hours. Strain the stock, then return to a clean pan and reduce over a high heat to intensify the flavour. Strain the stock, then return to a clean pan and reduce over a high heat to intensify the flavour. Before serving, add the cream and bring back to a gentle boil. Adjust the seasoning with a splash of white port or wine, if you like. Before serving, add the cream and bring back to a gentle boil. Adjust the seasoning with a splash of white port or wine, if you like. To make the butter-roasted rainbow carrots, put the carrot tops to one side, to be used for garnish. Place all the ingredients in a large frying pan and cover with a lid. Cook over a high heat until the butter foams, then reduce the heat and slowly roast. Cook until the carrots are golden and tender. Season with salt and pepper and keep warm. To make the butter-roasted rainbow carrots, put the carrot tops to one side, to be used for garnish. Place all the ingredients in a large frying pan and cover with a lid. Cook over a high heat until the butter foams, then reduce the heat and slowly roast. Cook until the carrots are golden and tender. Season with salt and pepper and keep warm. To serve, spoon the pistachio pilaf rice into the centre of a large serving dish. Carve the guinea fowl off the bone and place over the rice. Arrange the roasted rainbow carrots around the meat. Garnish with the reserved carrot tops and seasonal edible flowers. Serve the shellfish bisque on the side in a jug or small bowl. To serve, spoon the pistachio pilaf rice into the centre of a large serving dish. Carve the guinea fowl off the bone and place over the rice. Arrange the roasted rainbow carrots around the meat. Garnish with the reserved carrot tops and seasonal edible flowers. Serve the shellfish bisque on the side in a jug or small bowl.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roast_guinea_fowl_17829", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roast guinea fowl with pistachio pilaf rice recipe", "content": "To make the roast guinea fowl, remove the guinea fowl from the fridge 1 hour before cooking, bringing it to room temperature. Preheat the oven to 195C/175C Fan/Gas 5½.Remove the wishbone from the guinea fowl and fill the cavity with rosemary. Rub the bird with butter, and season with salt and white pepper.In a roasting tray, add the chopped onion, carrot, celery, and hot chicken stock. Place the guinea fowl on top of the vegetables and roast for 40 minutes, or until the juices run clear from the thickest part.Rest in the tray for 10 minutes, then transfer to a cooling rack with the tray underneath and rest for a further 30 minutes. Strain and reserve the roasting juices to finish the pilaf rice.To make the pistachio butter, mix all ingredients together in a bowl and set aside.To make the pistachio pilaf rice, preheat the oven to 195C/175C Fan/Gas 5½. In a heavy-bottomed ovenproof pot, melt 25g/1oz of the pistachio butter over a medium heat.Add the shallot and garlic and gently sweat until soft, without colouring.Stir in the rice and stock. Cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Bake for 15–20 minutes, until the rice is cooked and the stock is fully absorbed.Remove from the oven, fluff the rice with a fork, then fold in the remaining pistachio butter and the chopped pistachios. Season to taste with salt and pepper and serve warm.To make the lobster or shellfish bisque, preheat the oven to 220C/200C Fan/Gas 7.Spread the lobster shells across a flameproof tray and roast until coloured in the oven for 30-40 minutes, then transfer to a large stockpot. Deglaze the roasting tray on the hob with the white wine. Reduce by ¾ then add to the pot.In the same tray, roast the vegetables until caramelised for 20-25 minutes. Deglaze the tray on the hob with the brandy, reduce by ¾, then transfer to the pot.Add enough water to the pot to cover the ingredients, then bring to a boil. Once boiling, add the herbs, reduce to a simmer and cook for 2–3 hours.Strain the stock, then return to a clean pan and reduce over a high heat to intensify the flavour.Before serving, add the cream and bring back to a gentle boil. Adjust the seasoning with a splash of white port or wine, if you like.To make the butter-roasted rainbow carrots, put the carrot tops to one side, to be used for garnish. Place all the ingredients in a large frying pan and cover with a lid. Cook over a high heat until the butter foams, then reduce the heat and slowly roast. Cook until the carrots are golden and tender. Season with salt and pepper and keep warm.To serve, spoon the pistachio pilaf rice into the centre of a large serving dish. Carve the guinea fowl off the bone and place over the rice. Arrange the roasted rainbow carrots around the meat. Garnish with the reserved carrot tops and seasonal edible flowers. Serve the shellfish bisque on the side in a jug or small bowl. To make the roast guinea fowl, remove the guinea fowl from the fridge 1 hour before cooking, bringing it to room temperature. Preheat the oven to 195C/175C Fan/Gas 5½. To make the roast guinea fowl, remove the guinea fowl from the fridge 1 hour before cooking, bringing it to room temperature. Preheat the oven to 195C/175C Fan/Gas 5½. Remove the wishbone from the guinea fowl and fill the cavity with rosemary. Rub the bird with butter, and season with salt and white pepper. Remove the wishbone from the guinea fowl and fill the cavity with rosemary. Rub the bird with butter, and season with salt and white pepper. In a roasting tray, add the chopped onion, carrot, celery, and hot chicken stock. Place the guinea fowl on top of the vegetables and roast for 40 minutes, or until the juices run clear from the thickest part. In a roasting tray, add the chopped onion, carrot, celery, and hot chicken stock. Place the guinea fowl on top of the vegetables and roast for 40 minutes, or until the juices run clear from the thickest part. Rest in the tray for 10 minutes, then transfer to a cooling rack with the tray underneath and rest for a further 30 minutes. Strain and reserve the roasting juices to finish the pilaf rice. Rest in the tray for 10 minutes, then transfer to a cooling rack with the tray underneath and rest for a further 30 minutes. Strain and reserve the roasting juices to finish the pilaf rice. To make the pistachio butter, mix all ingredients together in a bowl and set aside. To make the pistachio butter, mix all ingredients together in a bowl and set aside. To make the pistachio pilaf rice, preheat the oven to 195C/175C Fan/Gas 5½. In a heavy-bottomed ovenproof pot, melt 25g/1oz of the pistachio butter over a medium heat. To make the pistachio pilaf rice, preheat the oven to 195C/175C Fan/Gas 5½. In a heavy-bottomed ovenproof pot, melt 25g/1oz of the pistachio butter over a medium heat. Add the shallot and garlic and gently sweat until soft, without colouring. Add the shallot and garlic and gently sweat until soft, without colouring. Stir in the rice and stock. Cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Bake for 15–20 minutes, until the rice is cooked and the stock is fully absorbed. Stir in the rice and stock. Cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Bake for 15–20 minutes, until the rice is cooked and the stock is fully absorbed. Remove from the oven, fluff the rice with a fork, then fold in the remaining pistachio butter and the chopped pistachios. Season to taste with salt and pepper and serve warm. Remove from the oven, fluff the rice with a fork, then fold in the remaining pistachio butter and the chopped pistachios. Season to taste with salt and pepper and serve warm. To make the lobster or shellfish bisque, preheat the oven to 220C/200C Fan/Gas 7. To make the lobster or shellfish bisque, preheat the oven to 220C/200C Fan/Gas 7. Spread the lobster shells across a flameproof tray and roast until coloured in the oven for 30-40 minutes, then transfer to a large stockpot. Deglaze the roasting tray on the hob with the white wine. Reduce by ¾ then add to the pot. Spread the lobster shells across a flameproof tray and roast until coloured in the oven for 30-40 minutes, then transfer to a large stockpot. Deglaze the roasting tray on the hob with the white wine. Reduce by ¾ then add to the pot. In the same tray, roast the vegetables until caramelised for 20-25 minutes. Deglaze the tray on the hob with the brandy, reduce by ¾, then transfer to the pot. In the same tray, roast the vegetables until caramelised for 20-25 minutes. Deglaze the tray on the hob with the brandy, reduce by ¾, then transfer to the pot. Add enough water to the pot to cover the ingredients, then bring to a boil. Once boiling, add the herbs, reduce to a simmer and cook for 2–3 hours. Add enough water to the pot to cover the ingredients, then bring to a boil. Once boiling, add the herbs, reduce to a simmer and cook for 2–3 hours. Strain the stock, then return to a clean pan and reduce over a high heat to intensify the flavour. Strain the stock, then return to a clean pan and reduce over a high heat to intensify the flavour. Before serving, add the cream and bring back to a gentle boil. Adjust the seasoning with a splash of white port or wine, if you like. Before serving, add the cream and bring back to a gentle boil. Adjust the seasoning with a splash of white port or wine, if you like. To make the butter-roasted rainbow carrots, put the carrot tops to one side, to be used for garnish. Place all the ingredients in a large frying pan and cover with a lid. Cook over a high heat until the butter foams, then reduce the heat and slowly roast. Cook until the carrots are golden and tender. Season with salt and pepper and keep warm. To make the butter-roasted rainbow carrots, put the carrot tops to one side, to be used for garnish. Place all the ingredients in a large frying pan and cover with a lid. Cook over a high heat until the butter foams, then reduce the heat and slowly roast. Cook until the carrots are golden and tender. Season with salt and pepper and keep warm. To serve, spoon the pistachio pilaf rice into the centre of a large serving dish. Carve the guinea fowl off the bone and place over the rice. Arrange the roasted rainbow carrots around the meat. Garnish with the reserved carrot tops and seasonal edible flowers. Serve the shellfish bisque on the side in a jug or small bowl. To serve, spoon the pistachio pilaf rice into the centre of a large serving dish. Carve the guinea fowl off the bone and place over the rice. Arrange the roasted rainbow carrots around the meat. Garnish with the reserved carrot tops and seasonal edible flowers. Serve the shellfish bisque on the side in a jug or small bowl." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd31eb3bdbfd0cbffe18" }
3038bfe93f057858df888aa5fb3af0668d2d596b232edfda70e9aceb413d43a3
Broccoli pasta bake recipe An average of 4.6 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_and_cheese_42991_16x9.jpg This really easy creamy broccoli and cheese pasta bake has plenty of veg and a crispy, golden topping – what’s not to love? Each serving provides 827 kcal, 35g protein, 83g carbohydrate (of which 13g sugars),38g fat (of which 21g saturates), 9g fibre and 1.7g salt. 50g/1¾oz unsalted butter50g/1¾oz plain flour625ml/21fl oz semi-skimmed milk175g/6oz cheddar, grated 2 tbsp mascarpone1 tsp Dijon mustardpinch cayenne pepper325g/11½oz pasta shells (conchiglie)350g/12¼oz broccoli, stalks and florets roughly chopped1 leek, sliced8 cherry tomatoes, halved1 tbsp pine nuts (optional)1 tbsp breadcrumbs1 tbsp grated Parmesan (or similar vegetarian hard cheese)salt and freshly ground black pepper 50g/1¾oz unsalted butter 50g/1¾oz plain flour 625ml/21fl oz semi-skimmed milk 175g/6oz cheddar, grated 2 tbsp mascarpone 1 tsp Dijon mustard pinch cayenne pepper 325g/11½oz pasta shells (conchiglie) 350g/12¼oz broccoli, stalks and florets roughly chopped 1 leek, sliced 8 cherry tomatoes, halved 1 tbsp pine nuts (optional) 1 tbsp breadcrumbs 1 tbsp grated Parmesan (or similar vegetarian hard cheese) salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for a minute, until it starts to smell biscuity. Gradually add the milk, whisking constantly, until smooth. Season with salt and pepper and bring the sauce to a gentle simmer, stirring frequently. Cook for around 4 minutes, until thick and silky.Add two-thirds of the cheddar (reserving some for topping), the mascarpone, mustard and cayenne and cook until the cheese has melted. Remove from the heat and set aside.Cook the pasta in a saucepan of plenty of boiling water according to the packet instructions. About 2 minutes before the end of the pasta cooking time, add the broccoli and leek. Drain and return to the pan.Stir in the cheese sauce to thoroughly coat the pasta and vegetables.Spoon into an ovenproof dish, making sure it is spread evenly. Scatter the cherry tomatoes and pine nuts (if using) on top, followed by the breadcrumbs, remaining cheddar and Parmesan.Bake for 20–25 minutes, until bubbling hot and the top is golden brown. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for a minute, until it starts to smell biscuity. Gradually add the milk, whisking constantly, until smooth. Season with salt and pepper and bring the sauce to a gentle simmer, stirring frequently. Cook for around 4 minutes, until thick and silky. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for a minute, until it starts to smell biscuity. Gradually add the milk, whisking constantly, until smooth. Season with salt and pepper and bring the sauce to a gentle simmer, stirring frequently. Cook for around 4 minutes, until thick and silky. Add two-thirds of the cheddar (reserving some for topping), the mascarpone, mustard and cayenne and cook until the cheese has melted. Remove from the heat and set aside. Add two-thirds of the cheddar (reserving some for topping), the mascarpone, mustard and cayenne and cook until the cheese has melted. Remove from the heat and set aside. Cook the pasta in a saucepan of plenty of boiling water according to the packet instructions. About 2 minutes before the end of the pasta cooking time, add the broccoli and leek. Drain and return to the pan. Cook the pasta in a saucepan of plenty of boiling water according to the packet instructions. About 2 minutes before the end of the pasta cooking time, add the broccoli and leek. Drain and return to the pan. Stir in the cheese sauce to thoroughly coat the pasta and vegetables. Stir in the cheese sauce to thoroughly coat the pasta and vegetables. Spoon into an ovenproof dish, making sure it is spread evenly. Scatter the cherry tomatoes and pine nuts (if using) on top, followed by the breadcrumbs, remaining cheddar and Parmesan. Spoon into an ovenproof dish, making sure it is spread evenly. Scatter the cherry tomatoes and pine nuts (if using) on top, followed by the breadcrumbs, remaining cheddar and Parmesan. Bake for 20–25 minutes, until bubbling hot and the top is golden brown. Bake for 20–25 minutes, until bubbling hot and the top is golden brown. Recipe tips Once the pasta bake is assembled, you can cool, cover and refrigerate it to cook later. Allow an extra 4–5 minutes cooking time.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/broccoli_and_cheese_42991", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Broccoli pasta bake recipe", "content": "An average of 4.6 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_and_cheese_42991_16x9.jpg This really easy creamy broccoli and cheese pasta bake has plenty of veg and a crispy, golden topping – what’s not to love? Each serving provides 827 kcal, 35g protein, 83g carbohydrate (of which 13g sugars),38g fat (of which 21g saturates), 9g fibre and 1.7g salt. 50g/1¾oz unsalted butter50g/1¾oz plain flour625ml/21fl oz semi-skimmed milk175g/6oz cheddar, grated 2 tbsp mascarpone1 tsp Dijon mustardpinch cayenne pepper325g/11½oz pasta shells (conchiglie)350g/12¼oz broccoli, stalks and florets roughly chopped1 leek, sliced8 cherry tomatoes, halved1 tbsp pine nuts (optional)1 tbsp breadcrumbs1 tbsp grated Parmesan (or similar vegetarian hard cheese)salt and freshly ground black pepper 50g/1¾oz unsalted butter 50g/1¾oz plain flour 625ml/21fl oz semi-skimmed milk 175g/6oz cheddar, grated 2 tbsp mascarpone 1 tsp Dijon mustard pinch cayenne pepper 325g/11½oz pasta shells (conchiglie) 350g/12¼oz broccoli, stalks and florets roughly chopped 1 leek, sliced 8 cherry tomatoes, halved 1 tbsp pine nuts (optional) 1 tbsp breadcrumbs 1 tbsp grated Parmesan (or similar vegetarian hard cheese) salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for a minute, until it starts to smell biscuity. Gradually add the milk, whisking constantly, until smooth. Season with salt and pepper and bring the sauce to a gentle simmer, stirring frequently. Cook for around 4 minutes, until thick and silky.Add two-thirds of the cheddar (reserving some for topping), the mascarpone, mustard and cayenne and cook until the cheese has melted. Remove from the heat and set aside.Cook the pasta in a saucepan of plenty of boiling water according to the packet instructions. About 2 minutes before the end of the pasta cooking time, add the broccoli and leek. Drain and return to the pan.Stir in the cheese sauce to thoroughly coat the pasta and vegetables.Spoon into an ovenproof dish, making sure it is spread evenly. Scatter the cherry tomatoes and pine nuts (if using) on top, followed by the breadcrumbs, remaining cheddar and Parmesan.Bake for 20–25 minutes, until bubbling hot and the top is golden brown. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for a minute, until it starts to smell biscuity. Gradually add the milk, whisking constantly, until smooth. Season with salt and pepper and bring the sauce to a gentle simmer, stirring frequently. Cook for around 4 minutes, until thick and silky. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for a minute, until it starts to smell biscuity. Gradually add the milk, whisking constantly, until smooth. Season with salt and pepper and bring the sauce to a gentle simmer, stirring frequently. Cook for around 4 minutes, until thick and silky. Add two-thirds of the cheddar (reserving some for topping), the mascarpone, mustard and cayenne and cook until the cheese has melted. Remove from the heat and set aside. Add two-thirds of the cheddar (reserving some for topping), the mascarpone, mustard and cayenne and cook until the cheese has melted. Remove from the heat and set aside. Cook the pasta in a saucepan of plenty of boiling water according to the packet instructions. About 2 minutes before the end of the pasta cooking time, add the broccoli and leek. Drain and return to the pan. Cook the pasta in a saucepan of plenty of boiling water according to the packet instructions. About 2 minutes before the end of the pasta cooking time, add the broccoli and leek. Drain and return to the pan. Stir in the cheese sauce to thoroughly coat the pasta and vegetables. Stir in the cheese sauce to thoroughly coat the pasta and vegetables. Spoon into an ovenproof dish, making sure it is spread evenly. Scatter the cherry tomatoes and pine nuts (if using) on top, followed by the breadcrumbs, remaining cheddar and Parmesan. Spoon into an ovenproof dish, making sure it is spread evenly. Scatter the cherry tomatoes and pine nuts (if using) on top, followed by the breadcrumbs, remaining cheddar and Parmesan. Bake for 20–25 minutes, until bubbling hot and the top is golden brown. Bake for 20–25 minutes, until bubbling hot and the top is golden brown. Recipe tips Once the pasta bake is assembled, you can cool, cover and refrigerate it to cook later. Allow an extra 4–5 minutes cooking time." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd32eb3bdbfd0cbffe19" }
33ae4af6d41909bfa245d162d7d94e381105d72148a13c43f2018ff10d4aa3cf
Crispy pork chop with burnt leeks and vinaigrette recipe An average of 5.0 out of 5 stars from 1 rating Tender pork chops on the bone get a maximalist treatment with bittersweet charred leeks, toasted walnuts and punchy pickle dressing. 2 good-quality thick-cut pork chops, on the bone, rind and fat scored2 tbsp olive oil4 fresh sage leaves 2 large leeks20g/¾oz butter 50ml/2fl oz Madeira salt and black pepper 2 good-quality thick-cut pork chops, on the bone, rind and fat scored 2 tbsp olive oil 4 fresh sage leaves 2 large leeks 20g/¾oz butter 50ml/2fl oz Madeira salt and black pepper 1 shallot, finely chopped1 garlic clove, crushed 8 gherkins, finely chopped2 tbsp sherry vinegar 4 tbsp walnut oil 1 tbsp chopped fresh chives 1 shallot, finely chopped 1 garlic clove, crushed 8 gherkins, finely chopped 2 tbsp sherry vinegar 4 tbsp walnut oil 1 tbsp chopped fresh chives 2 tbsp toasted and chopped walnuts 2 tbsp toasted and chopped walnuts Method Preheat the oven to 220C/200C fan/Gas Mark 7.To make the pork chop, start by blackening the leeks by placing them directly over a gas flame, turning them regularly until they are charred all over. Put the leeks onto a baking tray, drizzle with a tablespoon of olive oil and season well with salt and black pepper. Roast the leeks in the oven for 12–15 minutes, or until tender. Set aside and keep warm.Season the chops well with salt and pepper. Heat an ovenproof pan over a medium-high heat and add a tablespoon of oil. Place the pork chop in, rind-side down first, until the fat begins to render and melt. Then cook the chops for 4–5 minutes on both sides until crisp and browned.Add the sage leaves and butter then transfer the pan to the oven for 6–9 minutes to finish cooking the chops through.Remove from the oven and put the crispy sage leaves on top of the pork. Add the Madeira to deglaze the pan. Set aside to rest for 10 minutes while you make the dressing.To make the dressing, mix all the ingredients together in a small bowl or jug.To serve, split the leeks open and arrange on a serving plate. Slice the pork off the bone, sit over the leeks then add the walnuts and spoon over the vinaigrette dressing. Preheat the oven to 220C/200C fan/Gas Mark 7. Preheat the oven to 220C/200C fan/Gas Mark 7. To make the pork chop, start by blackening the leeks by placing them directly over a gas flame, turning them regularly until they are charred all over. To make the pork chop, start by blackening the leeks by placing them directly over a gas flame, turning them regularly until they are charred all over. Put the leeks onto a baking tray, drizzle with a tablespoon of olive oil and season well with salt and black pepper. Roast the leeks in the oven for 12–15 minutes, or until tender. Set aside and keep warm. Put the leeks onto a baking tray, drizzle with a tablespoon of olive oil and season well with salt and black pepper. Roast the leeks in the oven for 12–15 minutes, or until tender. Set aside and keep warm. Season the chops well with salt and pepper. Heat an ovenproof pan over a medium-high heat and add a tablespoon of oil. Place the pork chop in, rind-side down first, until the fat begins to render and melt. Then cook the chops for 4–5 minutes on both sides until crisp and browned. Season the chops well with salt and pepper. Heat an ovenproof pan over a medium-high heat and add a tablespoon of oil. Place the pork chop in, rind-side down first, until the fat begins to render and melt. Then cook the chops for 4–5 minutes on both sides until crisp and browned. Add the sage leaves and butter then transfer the pan to the oven for 6–9 minutes to finish cooking the chops through. Add the sage leaves and butter then transfer the pan to the oven for 6–9 minutes to finish cooking the chops through. Remove from the oven and put the crispy sage leaves on top of the pork. Add the Madeira to deglaze the pan. Set aside to rest for 10 minutes while you make the dressing. Remove from the oven and put the crispy sage leaves on top of the pork. Add the Madeira to deglaze the pan. Set aside to rest for 10 minutes while you make the dressing. To make the dressing, mix all the ingredients together in a small bowl or jug. To make the dressing, mix all the ingredients together in a small bowl or jug. To serve, split the leeks open and arrange on a serving plate. Slice the pork off the bone, sit over the leeks then add the walnuts and spoon over the vinaigrette dressing. To serve, split the leeks open and arrange on a serving plate. Slice the pork off the bone, sit over the leeks then add the walnuts and spoon over the vinaigrette dressing.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/crispy_pork_chop_48718", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Crispy pork chop with burnt leeks and vinaigrette recipe", "content": "An average of 5.0 out of 5 stars from 1 rating Tender pork chops on the bone get a maximalist treatment with bittersweet charred leeks, toasted walnuts and punchy pickle dressing. 2 good-quality thick-cut pork chops, on the bone, rind and fat scored2 tbsp olive oil4 fresh sage leaves 2 large leeks20g/¾oz butter 50ml/2fl oz Madeira salt and black pepper 2 good-quality thick-cut pork chops, on the bone, rind and fat scored 2 tbsp olive oil 4 fresh sage leaves 2 large leeks 20g/¾oz butter 50ml/2fl oz Madeira salt and black pepper 1 shallot, finely chopped1 garlic clove, crushed 8 gherkins, finely chopped2 tbsp sherry vinegar 4 tbsp walnut oil 1 tbsp chopped fresh chives 1 shallot, finely chopped 1 garlic clove, crushed 8 gherkins, finely chopped 2 tbsp sherry vinegar 4 tbsp walnut oil 1 tbsp chopped fresh chives 2 tbsp toasted and chopped walnuts 2 tbsp toasted and chopped walnuts Method Preheat the oven to 220C/200C fan/Gas Mark 7.To make the pork chop, start by blackening the leeks by placing them directly over a gas flame, turning them regularly until they are charred all over. Put the leeks onto a baking tray, drizzle with a tablespoon of olive oil and season well with salt and black pepper. Roast the leeks in the oven for 12–15 minutes, or until tender. Set aside and keep warm.Season the chops well with salt and pepper. Heat an ovenproof pan over a medium-high heat and add a tablespoon of oil. Place the pork chop in, rind-side down first, until the fat begins to render and melt. Then cook the chops for 4–5 minutes on both sides until crisp and browned.Add the sage leaves and butter then transfer the pan to the oven for 6–9 minutes to finish cooking the chops through.Remove from the oven and put the crispy sage leaves on top of the pork. Add the Madeira to deglaze the pan. Set aside to rest for 10 minutes while you make the dressing.To make the dressing, mix all the ingredients together in a small bowl or jug.To serve, split the leeks open and arrange on a serving plate. Slice the pork off the bone, sit over the leeks then add the walnuts and spoon over the vinaigrette dressing. Preheat the oven to 220C/200C fan/Gas Mark 7. Preheat the oven to 220C/200C fan/Gas Mark 7. To make the pork chop, start by blackening the leeks by placing them directly over a gas flame, turning them regularly until they are charred all over. To make the pork chop, start by blackening the leeks by placing them directly over a gas flame, turning them regularly until they are charred all over. Put the leeks onto a baking tray, drizzle with a tablespoon of olive oil and season well with salt and black pepper. Roast the leeks in the oven for 12–15 minutes, or until tender. Set aside and keep warm. Put the leeks onto a baking tray, drizzle with a tablespoon of olive oil and season well with salt and black pepper. Roast the leeks in the oven for 12–15 minutes, or until tender. Set aside and keep warm. Season the chops well with salt and pepper. Heat an ovenproof pan over a medium-high heat and add a tablespoon of oil. Place the pork chop in, rind-side down first, until the fat begins to render and melt. Then cook the chops for 4–5 minutes on both sides until crisp and browned. Season the chops well with salt and pepper. Heat an ovenproof pan over a medium-high heat and add a tablespoon of oil. Place the pork chop in, rind-side down first, until the fat begins to render and melt. Then cook the chops for 4–5 minutes on both sides until crisp and browned. Add the sage leaves and butter then transfer the pan to the oven for 6–9 minutes to finish cooking the chops through. Add the sage leaves and butter then transfer the pan to the oven for 6–9 minutes to finish cooking the chops through. Remove from the oven and put the crispy sage leaves on top of the pork. Add the Madeira to deglaze the pan. Set aside to rest for 10 minutes while you make the dressing. Remove from the oven and put the crispy sage leaves on top of the pork. Add the Madeira to deglaze the pan. Set aside to rest for 10 minutes while you make the dressing. To make the dressing, mix all the ingredients together in a small bowl or jug. To make the dressing, mix all the ingredients together in a small bowl or jug. To serve, split the leeks open and arrange on a serving plate. Slice the pork off the bone, sit over the leeks then add the walnuts and spoon over the vinaigrette dressing. To serve, split the leeks open and arrange on a serving plate. Slice the pork off the bone, sit over the leeks then add the walnuts and spoon over the vinaigrette dressing." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd32eb3bdbfd0cbffe1a" }
524e0411fb60f3062e458d2daddc5cbc1bab85f095e65e57bd2add5c41a365e2
Confit leek and sausage 'pappardelle' recipe An average of 4.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/confit_leek_and_sausage_47038_16x9.jpg This indulgent sausage and leek pasta uses a nifty little trick to turn lasagne sheets into homemade pappardelle. 150g/5½oz unsalted butter 2 small leeks, chopped into 1/2cm/¼in slices, thoroughly washed 2–3 good quality pork sausages, skin removed 1 tsp fennel seeds 5 dried lasagne sheets per person ½ tsp chilli flakes salt and freshly ground black pepperfresh tarragon, to garnish (optional) Parmesan, to garnish (optional) 150g/5½oz unsalted butter 2 small leeks, chopped into 1/2cm/¼in slices, thoroughly washed 2–3 good quality pork sausages, skin removed 1 tsp fennel seeds 5 dried lasagne sheets per person ½ tsp chilli flakes salt and freshly ground black pepper fresh tarragon, to garnish (optional) Parmesan, to garnish (optional) Method Add the butter to a small saucepan on a low heat, until melted. Dry off the leeks and add into a saucepan with the melted butter. Cook gently for 20 minutes until the leeks are soft, turning halfway. Remove from the heat and set aside. Put a large pan of water on to boil. In a bowl, mix together the fennel seeds, sausage meat and a big pinch of salt and freshly ground black pepper. Place a frying pan over a high heat and add in a spoonful of the butter from cooking the leeks. Crumble in the sausage meat and fry until golden brown. Meanwhile, add a large pinch of salt and the lasagne to the pot of boiling water. Cook for 8–9 minutes until almost cooked, then drain, reserving a ladleful of pasta water. Cut the lasagne into thick strips. Use a slotted spoon to drain the leeks and add them into the browned sausage meat. Add in all of the cooked pasta, plus the ladle of pasta water to create a bit of sauciness. Season with salt and freshly ground black pepper to taste, and serve into bowls. Sprinkle with the chilli flakes and tarragon, if using, to garnish. Grate over a mountain of Parmesan, if using. Add the butter to a small saucepan on a low heat, until melted. Dry off the leeks and add into a saucepan with the melted butter. Add the butter to a small saucepan on a low heat, until melted. Dry off the leeks and add into a saucepan with the melted butter. Cook gently for 20 minutes until the leeks are soft, turning halfway. Remove from the heat and set aside. Cook gently for 20 minutes until the leeks are soft, turning halfway. Remove from the heat and set aside. Put a large pan of water on to boil. Put a large pan of water on to boil. In a bowl, mix together the fennel seeds, sausage meat and a big pinch of salt and freshly ground black pepper. In a bowl, mix together the fennel seeds, sausage meat and a big pinch of salt and freshly ground black pepper. Place a frying pan over a high heat and add in a spoonful of the butter from cooking the leeks. Crumble in the sausage meat and fry until golden brown. Place a frying pan over a high heat and add in a spoonful of the butter from cooking the leeks. Crumble in the sausage meat and fry until golden brown. Meanwhile, add a large pinch of salt and the lasagne to the pot of boiling water. Cook for 8–9 minutes until almost cooked, then drain, reserving a ladleful of pasta water. Cut the lasagne into thick strips. Meanwhile, add a large pinch of salt and the lasagne to the pot of boiling water. Cook for 8–9 minutes until almost cooked, then drain, reserving a ladleful of pasta water. Cut the lasagne into thick strips. Use a slotted spoon to drain the leeks and add them into the browned sausage meat. Add in all of the cooked pasta, plus the ladle of pasta water to create a bit of sauciness. Use a slotted spoon to drain the leeks and add them into the browned sausage meat. Add in all of the cooked pasta, plus the ladle of pasta water to create a bit of sauciness. Season with salt and freshly ground black pepper to taste, and serve into bowls. Sprinkle with the chilli flakes and tarragon, if using, to garnish. Grate over a mountain of Parmesan, if using. Season with salt and freshly ground black pepper to taste, and serve into bowls. Sprinkle with the chilli flakes and tarragon, if using, to garnish. Grate over a mountain of Parmesan, if using.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/confit_leek_and_sausage_47038", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Confit leek and sausage 'pappardelle' recipe", "content": "An average of 4.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/confit_leek_and_sausage_47038_16x9.jpg This indulgent sausage and leek pasta uses a nifty little trick to turn lasagne sheets into homemade pappardelle. 150g/5½oz unsalted butter 2 small leeks, chopped into 1/2cm/¼in slices, thoroughly washed 2–3 good quality pork sausages, skin removed 1 tsp fennel seeds 5 dried lasagne sheets per person ½ tsp chilli flakes salt and freshly ground black pepperfresh tarragon, to garnish (optional) Parmesan, to garnish (optional) 150g/5½oz unsalted butter 2 small leeks, chopped into 1/2cm/¼in slices, thoroughly washed 2–3 good quality pork sausages, skin removed 1 tsp fennel seeds 5 dried lasagne sheets per person ½ tsp chilli flakes salt and freshly ground black pepper fresh tarragon, to garnish (optional) Parmesan, to garnish (optional) Method Add the butter to a small saucepan on a low heat, until melted. Dry off the leeks and add into a saucepan with the melted butter. Cook gently for 20 minutes until the leeks are soft, turning halfway. Remove from the heat and set aside. Put a large pan of water on to boil. In a bowl, mix together the fennel seeds, sausage meat and a big pinch of salt and freshly ground black pepper. Place a frying pan over a high heat and add in a spoonful of the butter from cooking the leeks. Crumble in the sausage meat and fry until golden brown. Meanwhile, add a large pinch of salt and the lasagne to the pot of boiling water. Cook for 8–9 minutes until almost cooked, then drain, reserving a ladleful of pasta water. Cut the lasagne into thick strips. Use a slotted spoon to drain the leeks and add them into the browned sausage meat. Add in all of the cooked pasta, plus the ladle of pasta water to create a bit of sauciness. Season with salt and freshly ground black pepper to taste, and serve into bowls. Sprinkle with the chilli flakes and tarragon, if using, to garnish. Grate over a mountain of Parmesan, if using. Add the butter to a small saucepan on a low heat, until melted. Dry off the leeks and add into a saucepan with the melted butter. Add the butter to a small saucepan on a low heat, until melted. Dry off the leeks and add into a saucepan with the melted butter. Cook gently for 20 minutes until the leeks are soft, turning halfway. Remove from the heat and set aside. Cook gently for 20 minutes until the leeks are soft, turning halfway. Remove from the heat and set aside. Put a large pan of water on to boil. Put a large pan of water on to boil. In a bowl, mix together the fennel seeds, sausage meat and a big pinch of salt and freshly ground black pepper. In a bowl, mix together the fennel seeds, sausage meat and a big pinch of salt and freshly ground black pepper. Place a frying pan over a high heat and add in a spoonful of the butter from cooking the leeks. Crumble in the sausage meat and fry until golden brown. Place a frying pan over a high heat and add in a spoonful of the butter from cooking the leeks. Crumble in the sausage meat and fry until golden brown. Meanwhile, add a large pinch of salt and the lasagne to the pot of boiling water. Cook for 8–9 minutes until almost cooked, then drain, reserving a ladleful of pasta water. Cut the lasagne into thick strips. Meanwhile, add a large pinch of salt and the lasagne to the pot of boiling water. Cook for 8–9 minutes until almost cooked, then drain, reserving a ladleful of pasta water. Cut the lasagne into thick strips. Use a slotted spoon to drain the leeks and add them into the browned sausage meat. Add in all of the cooked pasta, plus the ladle of pasta water to create a bit of sauciness. Use a slotted spoon to drain the leeks and add them into the browned sausage meat. Add in all of the cooked pasta, plus the ladle of pasta water to create a bit of sauciness. Season with salt and freshly ground black pepper to taste, and serve into bowls. Sprinkle with the chilli flakes and tarragon, if using, to garnish. Grate over a mountain of Parmesan, if using. Season with salt and freshly ground black pepper to taste, and serve into bowls. Sprinkle with the chilli flakes and tarragon, if using, to garnish. Grate over a mountain of Parmesan, if using." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd32eb3bdbfd0cbffe1b" }
e588c2566aaaa8c2a1aa3669d6a69f1f99764a5fed7fe96482c6ad659101e770
Focaccia pizza with leeks and mascarpone recipe An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/focaccia_baked_with_22814_16x9.jpg Part pizza, part quiche, this easy recipe makes a great on-the-go dinner. Make sure you use good-quality focaccia for the base. big knob of butter or 2 tbsp olive oil2 large leeks, washed, trimmed and sliced large sprig fresh thyme, leaves only1 large free-range egg, beaten150g/5½oz mascarpone 30g/1oz parmesan (or vegetarian hard cheese), grated ½ lemon, zest only focaccia, enough to feed four, sliced in half through the middlesalt and freshly ground black pepper big knob of butter or 2 tbsp olive oil 2 large leeks, washed, trimmed and sliced large sprig fresh thyme, leaves only 1 large free-range egg, beaten 150g/5½oz mascarpone 30g/1oz parmesan (or vegetarian hard cheese), grated ½ lemon, zest only focaccia, enough to feed four, sliced in half through the middle salt and freshly ground black pepper Method Melt the butter in a large frying pan, add the leeks and thyme, then cook over a medium heat for around 5 minutes, until soft and sweet. Allow to cool a little.Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Add the beaten egg to the mascarpone, parmesan and lemon zest in a bowl. Season well with salt and pepper, then add the cooked leeks and mix well.Spoon the leek and mascarpone mixture on top of the focaccia, spreading right to the very edges. Transfer to the oven and bake for 20–25 minutes until nicely burnished on top. Remove from the oven and serve hot, or allow to cool for a packed lunch. Melt the butter in a large frying pan, add the leeks and thyme, then cook over a medium heat for around 5 minutes, until soft and sweet. Allow to cool a little. Melt the butter in a large frying pan, add the leeks and thyme, then cook over a medium heat for around 5 minutes, until soft and sweet. Allow to cool a little. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Add the beaten egg to the mascarpone, parmesan and lemon zest in a bowl. Season well with salt and pepper, then add the cooked leeks and mix well. Add the beaten egg to the mascarpone, parmesan and lemon zest in a bowl. Season well with salt and pepper, then add the cooked leeks and mix well. Spoon the leek and mascarpone mixture on top of the focaccia, spreading right to the very edges. Transfer to the oven and bake for 20–25 minutes until nicely burnished on top. Spoon the leek and mascarpone mixture on top of the focaccia, spreading right to the very edges. Transfer to the oven and bake for 20–25 minutes until nicely burnished on top. Remove from the oven and serve hot, or allow to cool for a packed lunch. Remove from the oven and serve hot, or allow to cool for a packed lunch.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/focaccia_baked_with_22814", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Focaccia pizza with leeks and mascarpone 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/focaccia_baked_with_22814_16x9.jpg Part pizza, part quiche, this easy recipe makes a great on-the-go dinner. Make sure you use good-quality focaccia for the base. big knob of butter or 2 tbsp olive oil2 large leeks, washed, trimmed and sliced large sprig fresh thyme, leaves only1 large free-range egg, beaten150g/5½oz mascarpone 30g/1oz parmesan (or vegetarian hard cheese), grated ½ lemon, zest only focaccia, enough to feed four, sliced in half through the middlesalt and freshly ground black pepper big knob of butter or 2 tbsp olive oil 2 large leeks, washed, trimmed and sliced large sprig fresh thyme, leaves only 1 large free-range egg, beaten 150g/5½oz mascarpone 30g/1oz parmesan (or vegetarian hard cheese), grated ½ lemon, zest only focaccia, enough to feed four, sliced in half through the middle salt and freshly ground black pepper Method Melt the butter in a large frying pan, add the leeks and thyme, then cook over a medium heat for around 5 minutes, until soft and sweet. Allow to cool a little.Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Add the beaten egg to the mascarpone, parmesan and lemon zest in a bowl. Season well with salt and pepper, then add the cooked leeks and mix well.Spoon the leek and mascarpone mixture on top of the focaccia, spreading right to the very edges. Transfer to the oven and bake for 20–25 minutes until nicely burnished on top. Remove from the oven and serve hot, or allow to cool for a packed lunch. Melt the butter in a large frying pan, add the leeks and thyme, then cook over a medium heat for around 5 minutes, until soft and sweet. Allow to cool a little. Melt the butter in a large frying pan, add the leeks and thyme, then cook over a medium heat for around 5 minutes, until soft and sweet. Allow to cool a little. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Add the beaten egg to the mascarpone, parmesan and lemon zest in a bowl. Season well with salt and pepper, then add the cooked leeks and mix well. Add the beaten egg to the mascarpone, parmesan and lemon zest in a bowl. Season well with salt and pepper, then add the cooked leeks and mix well. Spoon the leek and mascarpone mixture on top of the focaccia, spreading right to the very edges. Transfer to the oven and bake for 20–25 minutes until nicely burnished on top. Spoon the leek and mascarpone mixture on top of the focaccia, spreading right to the very edges. Transfer to the oven and bake for 20–25 minutes until nicely burnished on top. Remove from the oven and serve hot, or allow to cool for a packed lunch. Remove from the oven and serve hot, or allow to cool for a packed lunch." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd33eb3bdbfd0cbffe1c" }
a691220959c01c48f55b880f23d02f1f3d276fdb0d306cd0ec4a1f09f79a555f
Green shakshuka recipe An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_shakshuka_26486_16x9.jpg Packed with greens this shakshuka makes for the healthy start to the day. olive oil, for frying1 courgette, halved and sliced1 leek, halved and thinly sliced3 garlic cloves, finely sliced10 Brussels sprouts, grated75g/2½oz mangetout, thinly sliced90ml/3fl oz hot vegetable stock (using 1 tbsp bouillon powder)handful fresh coriander, choppedhandful fresh parsley, chopped 3–4 free range eggs50g/1¾oz feta, crumbled, to serve2 tsp capers, to serve1 avocado, sliced, to serve olive oil, for frying 1 courgette, halved and sliced 1 leek, halved and thinly sliced 3 garlic cloves, finely sliced 10 Brussels sprouts, grated 75g/2½oz mangetout, thinly sliced 90ml/3fl oz hot vegetable stock (using 1 tbsp bouillon powder) handful fresh coriander, chopped handful fresh parsley, chopped 3–4 free range eggs 50g/1¾oz feta, crumbled, to serve 2 tsp capers, to serve 1 avocado, sliced, to serve Method To make the shakshuka, in a medium size frying pan over medium heat add a drizzle of olive oil.Once hot add courgettes, then leeks and fry for about 5–10 minutes until light golden browned and soft.Add the garlic and fry for a further 2 minutes.Add the Brussels sprouts, and the mangetout and fry for few minutes more.Gently add the vegetable stock and fresh herb and stir to combine. Allow to simmer for 1–2 minutes.Make 3–4 wells in the greens and crack the eggs into each one. Cover the pan with lid and keep on cooking until the eggs are poached. This will take about 5 minutes.Once the eggs are cooked, scatter over the crumbled feta and capers. Serve the creamy greens and poached egg with the sliced avocado. To make the shakshuka, in a medium size frying pan over medium heat add a drizzle of olive oil. To make the shakshuka, in a medium size frying pan over medium heat add a drizzle of olive oil. Once hot add courgettes, then leeks and fry for about 5–10 minutes until light golden browned and soft. Once hot add courgettes, then leeks and fry for about 5–10 minutes until light golden browned and soft. Add the garlic and fry for a further 2 minutes. Add the garlic and fry for a further 2 minutes. Add the Brussels sprouts, and the mangetout and fry for few minutes more. Add the Brussels sprouts, and the mangetout and fry for few minutes more. Gently add the vegetable stock and fresh herb and stir to combine. Allow to simmer for 1–2 minutes. Gently add the vegetable stock and fresh herb and stir to combine. Allow to simmer for 1–2 minutes. Make 3–4 wells in the greens and crack the eggs into each one. Cover the pan with lid and keep on cooking until the eggs are poached. This will take about 5 minutes. Make 3–4 wells in the greens and crack the eggs into each one. Cover the pan with lid and keep on cooking until the eggs are poached. This will take about 5 minutes. Once the eggs are cooked, scatter over the crumbled feta and capers. Once the eggs are cooked, scatter over the crumbled feta and capers. Serve the creamy greens and poached egg with the sliced avocado. Serve the creamy greens and poached egg with the sliced avocado.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/green_shakshuka_26486", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Green shakshuka 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/green_shakshuka_26486_16x9.jpg Packed with greens this shakshuka makes for the healthy start to the day. olive oil, for frying1 courgette, halved and sliced1 leek, halved and thinly sliced3 garlic cloves, finely sliced10 Brussels sprouts, grated75g/2½oz mangetout, thinly sliced90ml/3fl oz hot vegetable stock (using 1 tbsp bouillon powder)handful fresh coriander, choppedhandful fresh parsley, chopped 3–4 free range eggs50g/1¾oz feta, crumbled, to serve2 tsp capers, to serve1 avocado, sliced, to serve olive oil, for frying 1 courgette, halved and sliced 1 leek, halved and thinly sliced 3 garlic cloves, finely sliced 10 Brussels sprouts, grated 75g/2½oz mangetout, thinly sliced 90ml/3fl oz hot vegetable stock (using 1 tbsp bouillon powder) handful fresh coriander, chopped handful fresh parsley, chopped 3–4 free range eggs 50g/1¾oz feta, crumbled, to serve 2 tsp capers, to serve 1 avocado, sliced, to serve Method To make the shakshuka, in a medium size frying pan over medium heat add a drizzle of olive oil.Once hot add courgettes, then leeks and fry for about 5–10 minutes until light golden browned and soft.Add the garlic and fry for a further 2 minutes.Add the Brussels sprouts, and the mangetout and fry for few minutes more.Gently add the vegetable stock and fresh herb and stir to combine. Allow to simmer for 1–2 minutes.Make 3–4 wells in the greens and crack the eggs into each one. Cover the pan with lid and keep on cooking until the eggs are poached. This will take about 5 minutes.Once the eggs are cooked, scatter over the crumbled feta and capers. Serve the creamy greens and poached egg with the sliced avocado. To make the shakshuka, in a medium size frying pan over medium heat add a drizzle of olive oil. To make the shakshuka, in a medium size frying pan over medium heat add a drizzle of olive oil. Once hot add courgettes, then leeks and fry for about 5–10 minutes until light golden browned and soft. Once hot add courgettes, then leeks and fry for about 5–10 minutes until light golden browned and soft. Add the garlic and fry for a further 2 minutes. Add the garlic and fry for a further 2 minutes. Add the Brussels sprouts, and the mangetout and fry for few minutes more. Add the Brussels sprouts, and the mangetout and fry for few minutes more. Gently add the vegetable stock and fresh herb and stir to combine. Allow to simmer for 1–2 minutes. Gently add the vegetable stock and fresh herb and stir to combine. Allow to simmer for 1–2 minutes. Make 3–4 wells in the greens and crack the eggs into each one. Cover the pan with lid and keep on cooking until the eggs are poached. This will take about 5 minutes. Make 3–4 wells in the greens and crack the eggs into each one. Cover the pan with lid and keep on cooking until the eggs are poached. This will take about 5 minutes. Once the eggs are cooked, scatter over the crumbled feta and capers. Once the eggs are cooked, scatter over the crumbled feta and capers. Serve the creamy greens and poached egg with the sliced avocado. Serve the creamy greens and poached egg with the sliced avocado." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd33eb3bdbfd0cbffe1d" }
c48b389345bec2fb926adb9d3fc69313d436f46b99b667c22d5bd5bde3b23c9e
Pan-fried monkfish with potato rosti recipe To make the potato rosti, bring a large saucepan of water to the boil and cook the potatoes whole with skin on for 5 minutes. Drain the potatoes and plunge them into cold water to cool completely and then drain again. Pat the potatoes dry.Grate the potatoes lengthways to get long strands and put them into a mixing bowl. Add the cornflour and egg to the bowl with a pinch of salt and pepper. Mix well until fully combined. Add 2–3 tablespoons of vegetable oil to a frying pan over medium heat.Place a large spoonful of potato mixture into the pan, cook for about 4–5 minutes on one side until golden-brown. Flip and repeat on the other side until crisp and golden. Repeat until you have cooked all the rostis. To make the langoustine bisque, add the butter to a saucepan and, when melted, fry the onion and carrot on a medium heat until they are softened, this will take 5–8 minutes. If the vegetables start to catch add a splash of water and keep stirring. Add the fennel and allow to soften, this will take 5–8 minutes.Add the langoustine heads and shells and cook until they turn a coral colour, this will take 7–10 minutes. Add the tomato puree, bay leaf and garlic and cook for another couple of minutes. Pour in the stock, add the lemon rind and simmer for 10–15 minutes. While simmering, lightly crush the langoustine heads and shells with a wooden spoon to help release their flavour.Pass the mixture through a clean sieve into a new saucepan, pressing down with a wooden spoon.Put the new pan over a low heat, add the cream and season with salt and pepper to taste. Simmer for 30 minutes, but do not bring the liquid to a boil to avoid splitting the cream. Once ready, transfer the bisque to a jug ready for later. To make the leeks, add 1 tablespoon vegetable oil to a saucepan over a medium heat, once hot add the fennel and cook for 3–5 minutes, until lightly browned. Add the leeks and cook for another 3 minutes until they start to soften. Next add the butter, allow it to melt, stir until combined and season with salt and pepper. Remove from the heat and add a little lemon juice to taste. To make the monkfish, place a frying pan over a medium heat and add 2 tablespoons vegetable oil. Once hot add the monkfish fillets to the pan and fry for about 3–4 minutes. Use your spatula to press down on the fish, to stop the edges from curling. Flip the fillets and add the butter, melt until frothing, then spoon the melted butter over the fish fillets and cook for a further 3–4 minutes. To serve, place the rosti on plates, top with a spoon of leeks on top, then the monkfish. Grate over some lemon zest and serve with the jug of bisque on the side. To make the potato rosti, bring a large saucepan of water to the boil and cook the potatoes whole with skin on for 5 minutes. Drain the potatoes and plunge them into cold water to cool completely and then drain again. Pat the potatoes dry. To make the potato rosti, bring a large saucepan of water to the boil and cook the potatoes whole with skin on for 5 minutes. Drain the potatoes and plunge them into cold water to cool completely and then drain again. Pat the potatoes dry. Grate the potatoes lengthways to get long strands and put them into a mixing bowl. Add the cornflour and egg to the bowl with a pinch of salt and pepper. Mix well until fully combined. Grate the potatoes lengthways to get long strands and put them into a mixing bowl. Add the cornflour and egg to the bowl with a pinch of salt and pepper. Mix well until fully combined. Add 2–3 tablespoons of vegetable oil to a frying pan over medium heat. Add 2–3 tablespoons of vegetable oil to a frying pan over medium heat. Place a large spoonful of potato mixture into the pan, cook for about 4–5 minutes on one side until golden-brown. Flip and repeat on the other side until crisp and golden. Repeat until you have cooked all the rostis. Place a large spoonful of potato mixture into the pan, cook for about 4–5 minutes on one side until golden-brown. Flip and repeat on the other side until crisp and golden. Repeat until you have cooked all the rostis. To make the langoustine bisque, add the butter to a saucepan and, when melted, fry the onion and carrot on a medium heat until they are softened, this will take 5–8 minutes. If the vegetables start to catch add a splash of water and keep stirring. Add the fennel and allow to soften, this will take 5–8 minutes. To make the langoustine bisque, add the butter to a saucepan and, when melted, fry the onion and carrot on a medium heat until they are softened, this will take 5–8 minutes. If the vegetables start to catch add a splash of water and keep stirring. Add the fennel and allow to soften, this will take 5–8 minutes. Add the langoustine heads and shells and cook until they turn a coral colour, this will take 7–10 minutes. Add the tomato puree, bay leaf and garlic and cook for another couple of minutes. Pour in the stock, add the lemon rind and simmer for 10–15 minutes. While simmering, lightly crush the langoustine heads and shells with a wooden spoon to help release their flavour. Add the langoustine heads and shells and cook until they turn a coral colour, this will take 7–10 minutes. Add the tomato puree, bay leaf and garlic and cook for another couple of minutes. Pour in the stock, add the lemon rind and simmer for 10–15 minutes. While simmering, lightly crush the langoustine heads and shells with a wooden spoon to help release their flavour. Pass the mixture through a clean sieve into a new saucepan, pressing down with a wooden spoon. Pass the mixture through a clean sieve into a new saucepan, pressing down with a wooden spoon. Put the new pan over a low heat, add the cream and season with salt and pepper to taste. Simmer for 30 minutes, but do not bring the liquid to a boil to avoid splitting the cream. Once ready, transfer the bisque to a jug ready for later. Put the new pan over a low heat, add the cream and season with salt and pepper to taste. Simmer for 30 minutes, but do not bring the liquid to a boil to avoid splitting the cream. Once ready, transfer the bisque to a jug ready for later. To make the leeks, add 1 tablespoon vegetable oil to a saucepan over a medium heat, once hot add the fennel and cook for 3–5 minutes, until lightly browned. Add the leeks and cook for another 3 minutes until they start to soften. Next add the butter, allow it to melt, stir until combined and season with salt and pepper. Remove from the heat and add a little lemon juice to taste. To make the leeks, add 1 tablespoon vegetable oil to a saucepan over a medium heat, once hot add the fennel and cook for 3–5 minutes, until lightly browned. Add the leeks and cook for another 3 minutes until they start to soften. Next add the butter, allow it to melt, stir until combined and season with salt and pepper. Remove from the heat and add a little lemon juice to taste. To make the monkfish, place a frying pan over a medium heat and add 2 tablespoons vegetable oil. Once hot add the monkfish fillets to the pan and fry for about 3–4 minutes. Use your spatula to press down on the fish, to stop the edges from curling. Flip the fillets and add the butter, melt until frothing, then spoon the melted butter over the fish fillets and cook for a further 3–4 minutes. To make the monkfish, place a frying pan over a medium heat and add 2 tablespoons vegetable oil. Once hot add the monkfish fillets to the pan and fry for about 3–4 minutes. Use your spatula to press down on the fish, to stop the edges from curling. Flip the fillets and add the butter, melt until frothing, then spoon the melted butter over the fish fillets and cook for a further 3–4 minutes. To serve, place the rosti on plates, top with a spoon of leeks on top, then the monkfish. Grate over some lemon zest and serve with the jug of bisque on the side. To serve, place the rosti on plates, top with a spoon of leeks on top, then the monkfish. Grate over some lemon zest and serve with the jug of bisque on the side.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pan_fried_monkfish_69541", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pan-fried monkfish with potato rosti recipe", "content": "To make the potato rosti, bring a large saucepan of water to the boil and cook the potatoes whole with skin on for 5 minutes. Drain the potatoes and plunge them into cold water to cool completely and then drain again. Pat the potatoes dry.Grate the potatoes lengthways to get long strands and put them into a mixing bowl. Add the cornflour and egg to the bowl with a pinch of salt and pepper. Mix well until fully combined. Add 2–3 tablespoons of vegetable oil to a frying pan over medium heat.Place a large spoonful of potato mixture into the pan, cook for about 4–5 minutes on one side until golden-brown. Flip and repeat on the other side until crisp and golden. Repeat until you have cooked all the rostis. To make the langoustine bisque, add the butter to a saucepan and, when melted, fry the onion and carrot on a medium heat until they are softened, this will take 5–8 minutes. If the vegetables start to catch add a splash of water and keep stirring. Add the fennel and allow to soften, this will take 5–8 minutes.Add the langoustine heads and shells and cook until they turn a coral colour, this will take 7–10 minutes. Add the tomato puree, bay leaf and garlic and cook for another couple of minutes. Pour in the stock, add the lemon rind and simmer for 10–15 minutes. While simmering, lightly crush the langoustine heads and shells with a wooden spoon to help release their flavour.Pass the mixture through a clean sieve into a new saucepan, pressing down with a wooden spoon.Put the new pan over a low heat, add the cream and season with salt and pepper to taste. Simmer for 30 minutes, but do not bring the liquid to a boil to avoid splitting the cream. Once ready, transfer the bisque to a jug ready for later. To make the leeks, add 1 tablespoon vegetable oil to a saucepan over a medium heat, once hot add the fennel and cook for 3–5 minutes, until lightly browned. Add the leeks and cook for another 3 minutes until they start to soften. Next add the butter, allow it to melt, stir until combined and season with salt and pepper. Remove from the heat and add a little lemon juice to taste. To make the monkfish, place a frying pan over a medium heat and add 2 tablespoons vegetable oil. Once hot add the monkfish fillets to the pan and fry for about 3–4 minutes. Use your spatula to press down on the fish, to stop the edges from curling. Flip the fillets and add the butter, melt until frothing, then spoon the melted butter over the fish fillets and cook for a further 3–4 minutes. To serve, place the rosti on plates, top with a spoon of leeks on top, then the monkfish. Grate over some lemon zest and serve with the jug of bisque on the side. To make the potato rosti, bring a large saucepan of water to the boil and cook the potatoes whole with skin on for 5 minutes. Drain the potatoes and plunge them into cold water to cool completely and then drain again. Pat the potatoes dry. To make the potato rosti, bring a large saucepan of water to the boil and cook the potatoes whole with skin on for 5 minutes. Drain the potatoes and plunge them into cold water to cool completely and then drain again. Pat the potatoes dry. Grate the potatoes lengthways to get long strands and put them into a mixing bowl. Add the cornflour and egg to the bowl with a pinch of salt and pepper. Mix well until fully combined. Grate the potatoes lengthways to get long strands and put them into a mixing bowl. Add the cornflour and egg to the bowl with a pinch of salt and pepper. Mix well until fully combined. Add 2–3 tablespoons of vegetable oil to a frying pan over medium heat. Add 2–3 tablespoons of vegetable oil to a frying pan over medium heat. Place a large spoonful of potato mixture into the pan, cook for about 4–5 minutes on one side until golden-brown. Flip and repeat on the other side until crisp and golden. Repeat until you have cooked all the rostis. Place a large spoonful of potato mixture into the pan, cook for about 4–5 minutes on one side until golden-brown. Flip and repeat on the other side until crisp and golden. Repeat until you have cooked all the rostis. To make the langoustine bisque, add the butter to a saucepan and, when melted, fry the onion and carrot on a medium heat until they are softened, this will take 5–8 minutes. If the vegetables start to catch add a splash of water and keep stirring. Add the fennel and allow to soften, this will take 5–8 minutes. To make the langoustine bisque, add the butter to a saucepan and, when melted, fry the onion and carrot on a medium heat until they are softened, this will take 5–8 minutes. If the vegetables start to catch add a splash of water and keep stirring. Add the fennel and allow to soften, this will take 5–8 minutes. Add the langoustine heads and shells and cook until they turn a coral colour, this will take 7–10 minutes. Add the tomato puree, bay leaf and garlic and cook for another couple of minutes. Pour in the stock, add the lemon rind and simmer for 10–15 minutes. While simmering, lightly crush the langoustine heads and shells with a wooden spoon to help release their flavour. Add the langoustine heads and shells and cook until they turn a coral colour, this will take 7–10 minutes. Add the tomato puree, bay leaf and garlic and cook for another couple of minutes. Pour in the stock, add the lemon rind and simmer for 10–15 minutes. While simmering, lightly crush the langoustine heads and shells with a wooden spoon to help release their flavour. Pass the mixture through a clean sieve into a new saucepan, pressing down with a wooden spoon. Pass the mixture through a clean sieve into a new saucepan, pressing down with a wooden spoon. Put the new pan over a low heat, add the cream and season with salt and pepper to taste. Simmer for 30 minutes, but do not bring the liquid to a boil to avoid splitting the cream. Once ready, transfer the bisque to a jug ready for later. Put the new pan over a low heat, add the cream and season with salt and pepper to taste. Simmer for 30 minutes, but do not bring the liquid to a boil to avoid splitting the cream. Once ready, transfer the bisque to a jug ready for later. To make the leeks, add 1 tablespoon vegetable oil to a saucepan over a medium heat, once hot add the fennel and cook for 3–5 minutes, until lightly browned. Add the leeks and cook for another 3 minutes until they start to soften. Next add the butter, allow it to melt, stir until combined and season with salt and pepper. Remove from the heat and add a little lemon juice to taste. To make the leeks, add 1 tablespoon vegetable oil to a saucepan over a medium heat, once hot add the fennel and cook for 3–5 minutes, until lightly browned. Add the leeks and cook for another 3 minutes until they start to soften. Next add the butter, allow it to melt, stir until combined and season with salt and pepper. Remove from the heat and add a little lemon juice to taste. To make the monkfish, place a frying pan over a medium heat and add 2 tablespoons vegetable oil. Once hot add the monkfish fillets to the pan and fry for about 3–4 minutes. Use your spatula to press down on the fish, to stop the edges from curling. Flip the fillets and add the butter, melt until frothing, then spoon the melted butter over the fish fillets and cook for a further 3–4 minutes. To make the monkfish, place a frying pan over a medium heat and add 2 tablespoons vegetable oil. Once hot add the monkfish fillets to the pan and fry for about 3–4 minutes. Use your spatula to press down on the fish, to stop the edges from curling. Flip the fillets and add the butter, melt until frothing, then spoon the melted butter over the fish fillets and cook for a further 3–4 minutes. To serve, place the rosti on plates, top with a spoon of leeks on top, then the monkfish. Grate over some lemon zest and serve with the jug of bisque on the side. To serve, place the rosti on plates, top with a spoon of leeks on top, then the monkfish. Grate over some lemon zest and serve with the jug of bisque on the side." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd33eb3bdbfd0cbffe1e" }
7877bc386f1db96f8b2e4bb5ff352bfe710a1ba160fe3deaa531c670829ec4a1
Slow cooker lentil soup recipe An average of 4.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_lentil_soup_35442_16x9.jpg This simple soup can be made overnight for a tasty lunch the next day. It's hearty and filling, packed with nutritious ingredients. Want to keep it vegan? Just forego the cheese topping. Each serving provides 305 kcal, 14g protein, 43g carbohydrate (of which 11g sugars), 5.2g fat (of which 0.9g saturates), 13g fibre and 2.3g salt. 1 tbsp olive or vegetable oil2 leeks, trimmed, cut in half vertically and sliced into 2cm/¾in strips3 carrots, peeled and finely diced2 celery stalks, finely diced400g/14oz baby potatoes, quartered150g/5½oz dried red lentils400g tin chopped tomatoes1.25 litres/2¼ pints vegetable stock6 thyme sprigs, leaves picked2 bay leavessalt and freshly ground black peppergrated Italian-style hard cheese, to serve (optional) 1 tbsp olive or vegetable oil 2 leeks, trimmed, cut in half vertically and sliced into 2cm/¾in strips 3 carrots, peeled and finely diced 2 celery stalks, finely diced 400g/14oz baby potatoes, quartered 150g/5½oz dried red lentils 400g tin chopped tomatoes 1.25 litres/2¼ pints vegetable stock 6 thyme sprigs, leaves picked 2 bay leaves salt and freshly ground black pepper grated Italian-style hard cheese, to serve (optional) Method Heat the oil in a large frying pan over a medium heat and add the leeks. Cook, stirring occasionally, for 5–7 minutes until softened then transfer to the slow cooker.Add the carrots, celery, potatoes, lentils, tomatoes, stock, thyme and bay leaves. Cover with the lid and cook on low for 7–8 hours, until the lentils are soft. Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls. Serve with a sprinkle of grated cheese on top, if using. Heat the oil in a large frying pan over a medium heat and add the leeks. Cook, stirring occasionally, for 5–7 minutes until softened then transfer to the slow cooker. Heat the oil in a large frying pan over a medium heat and add the leeks. Cook, stirring occasionally, for 5–7 minutes until softened then transfer to the slow cooker. Add the carrots, celery, potatoes, lentils, tomatoes, stock, thyme and bay leaves. Cover with the lid and cook on low for 7–8 hours, until the lentils are soft. Add the carrots, celery, potatoes, lentils, tomatoes, stock, thyme and bay leaves. Cover with the lid and cook on low for 7–8 hours, until the lentils are soft. Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls. Serve with a sprinkle of grated cheese on top, if using. Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls. Serve with a sprinkle of grated cheese on top, if using.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_lentil_soup_35442", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker lentil soup recipe", "content": "An average of 4.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_lentil_soup_35442_16x9.jpg This simple soup can be made overnight for a tasty lunch the next day. It's hearty and filling, packed with nutritious ingredients. Want to keep it vegan? Just forego the cheese topping. Each serving provides 305 kcal, 14g protein, 43g carbohydrate (of which 11g sugars), 5.2g fat (of which 0.9g saturates), 13g fibre and 2.3g salt. 1 tbsp olive or vegetable oil2 leeks, trimmed, cut in half vertically and sliced into 2cm/¾in strips3 carrots, peeled and finely diced2 celery stalks, finely diced400g/14oz baby potatoes, quartered150g/5½oz dried red lentils400g tin chopped tomatoes1.25 litres/2¼ pints vegetable stock6 thyme sprigs, leaves picked2 bay leavessalt and freshly ground black peppergrated Italian-style hard cheese, to serve (optional) 1 tbsp olive or vegetable oil 2 leeks, trimmed, cut in half vertically and sliced into 2cm/¾in strips 3 carrots, peeled and finely diced 2 celery stalks, finely diced 400g/14oz baby potatoes, quartered 150g/5½oz dried red lentils 400g tin chopped tomatoes 1.25 litres/2¼ pints vegetable stock 6 thyme sprigs, leaves picked 2 bay leaves salt and freshly ground black pepper grated Italian-style hard cheese, to serve (optional) Method Heat the oil in a large frying pan over a medium heat and add the leeks. Cook, stirring occasionally, for 5–7 minutes until softened then transfer to the slow cooker.Add the carrots, celery, potatoes, lentils, tomatoes, stock, thyme and bay leaves. Cover with the lid and cook on low for 7–8 hours, until the lentils are soft. Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls. Serve with a sprinkle of grated cheese on top, if using. Heat the oil in a large frying pan over a medium heat and add the leeks. Cook, stirring occasionally, for 5–7 minutes until softened then transfer to the slow cooker. Heat the oil in a large frying pan over a medium heat and add the leeks. Cook, stirring occasionally, for 5–7 minutes until softened then transfer to the slow cooker. Add the carrots, celery, potatoes, lentils, tomatoes, stock, thyme and bay leaves. Cover with the lid and cook on low for 7–8 hours, until the lentils are soft. Add the carrots, celery, potatoes, lentils, tomatoes, stock, thyme and bay leaves. Cover with the lid and cook on low for 7–8 hours, until the lentils are soft. Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls. Serve with a sprinkle of grated cheese on top, if using. Taste and season with salt and pepper. Remove and discard the bay leaves before dividing the soup between warmed bowls. Serve with a sprinkle of grated cheese on top, if using." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd33eb3bdbfd0cbffe1f" }
c3997581a7feef532e1804821889069f2ad9caf93b560fc90b85f809f452309c
Poached chicken salad recipe To make the poached chicken, bring a saucepan of water to a simmer then add the chopped vegetables, herbs and a good pinch of salt. Add the chicken breasts then turn down the heat and cook the chicken for 15 minutes. Remove the pan from the heat and leave to cool with the chicken still in its cooking water. You can keep the stock for another recipe.When the chicken is cool, remove the skin and cut the breasts into 3cm/1¼in pieces and leave to one side. To make the anchovy croûtons, preheat the oven to 200C/180C Fan/Gas 6.Crush the garlic clove in a pestle and mortar with a pinch of salt to a paste. Add the drained anchovies and crush to a paste. Add the white balsamic and the olive oil, mixing thoroughly so the sauce is emulsified. Cut the ciabatta into rough 3cm/1¼in chunks. In a large bowl, mix together the anchovy sauce and ciabatta so the ciabatta has absorbed all the sauce. Place the pieces of ciabatta onto a flat roasting tin lined with greaseproof paper. Bake for 10 minutes, then leave to cool. To make the salad, use a mandolin to shave the fennel, carrots and radishes. Cut the lettuce into 4cm/1½in slices and add to a bowl of ice-cold water along with the mint and wild rocket, so they go crisp. Remove from the water, then dry them in a salad spinner and leave to one side. To make the dressing, in a large bowl add the shallot, white balsamic vinegar and a pinch of sea salt and pepper, then add the mustard and honey and whisk together. Add the olive oil slowly, while whisking, so the dressing becomes emulsified. Leave to one side.To serve, add the dry crisp salad leaves and chicken breast pieces to a large bowl, then add the dressing and toss gently so all the ingredients are covered in the dressing. Check the seasoning and adjust if needed. Divide between two large salad bowls and scatter over the cooked anchovy croûtons, finishing off with a fine grating of Parmesan cheese. To make the poached chicken, bring a saucepan of water to a simmer then add the chopped vegetables, herbs and a good pinch of salt. Add the chicken breasts then turn down the heat and cook the chicken for 15 minutes. To make the poached chicken, bring a saucepan of water to a simmer then add the chopped vegetables, herbs and a good pinch of salt. Add the chicken breasts then turn down the heat and cook the chicken for 15 minutes. Remove the pan from the heat and leave to cool with the chicken still in its cooking water. You can keep the stock for another recipe. Remove the pan from the heat and leave to cool with the chicken still in its cooking water. You can keep the stock for another recipe. When the chicken is cool, remove the skin and cut the breasts into 3cm/1¼in pieces and leave to one side. When the chicken is cool, remove the skin and cut the breasts into 3cm/1¼in pieces and leave to one side. To make the anchovy croûtons, preheat the oven to 200C/180C Fan/Gas 6. To make the anchovy croûtons, preheat the oven to 200C/180C Fan/Gas 6. Crush the garlic clove in a pestle and mortar with a pinch of salt to a paste. Add the drained anchovies and crush to a paste. Add the white balsamic and the olive oil, mixing thoroughly so the sauce is emulsified. Crush the garlic clove in a pestle and mortar with a pinch of salt to a paste. Add the drained anchovies and crush to a paste. Add the white balsamic and the olive oil, mixing thoroughly so the sauce is emulsified. Cut the ciabatta into rough 3cm/1¼in chunks. In a large bowl, mix together the anchovy sauce and ciabatta so the ciabatta has absorbed all the sauce. Place the pieces of ciabatta onto a flat roasting tin lined with greaseproof paper. Bake for 10 minutes, then leave to cool. Cut the ciabatta into rough 3cm/1¼in chunks. In a large bowl, mix together the anchovy sauce and ciabatta so the ciabatta has absorbed all the sauce. Place the pieces of ciabatta onto a flat roasting tin lined with greaseproof paper. Bake for 10 minutes, then leave to cool. To make the salad, use a mandolin to shave the fennel, carrots and radishes. To make the salad, use a mandolin to shave the fennel, carrots and radishes. Cut the lettuce into 4cm/1½in slices and add to a bowl of ice-cold water along with the mint and wild rocket, so they go crisp. Remove from the water, then dry them in a salad spinner and leave to one side. Cut the lettuce into 4cm/1½in slices and add to a bowl of ice-cold water along with the mint and wild rocket, so they go crisp. Remove from the water, then dry them in a salad spinner and leave to one side. To make the dressing, in a large bowl add the shallot, white balsamic vinegar and a pinch of sea salt and pepper, then add the mustard and honey and whisk together. Add the olive oil slowly, while whisking, so the dressing becomes emulsified. Leave to one side. To make the dressing, in a large bowl add the shallot, white balsamic vinegar and a pinch of sea salt and pepper, then add the mustard and honey and whisk together. Add the olive oil slowly, while whisking, so the dressing becomes emulsified. Leave to one side. To serve, add the dry crisp salad leaves and chicken breast pieces to a large bowl, then add the dressing and toss gently so all the ingredients are covered in the dressing. Check the seasoning and adjust if needed. To serve, add the dry crisp salad leaves and chicken breast pieces to a large bowl, then add the dressing and toss gently so all the ingredients are covered in the dressing. Check the seasoning and adjust if needed. Divide between two large salad bowls and scatter over the cooked anchovy croûtons, finishing off with a fine grating of Parmesan cheese. Divide between two large salad bowls and scatter over the cooked anchovy croûtons, finishing off with a fine grating of Parmesan cheese.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/poached_chicken_salad_35503", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Poached chicken salad recipe", "content": "To make the poached chicken, bring a saucepan of water to a simmer then add the chopped vegetables, herbs and a good pinch of salt. Add the chicken breasts then turn down the heat and cook the chicken for 15 minutes. Remove the pan from the heat and leave to cool with the chicken still in its cooking water. You can keep the stock for another recipe.When the chicken is cool, remove the skin and cut the breasts into 3cm/1¼in pieces and leave to one side. To make the anchovy croûtons, preheat the oven to 200C/180C Fan/Gas 6.Crush the garlic clove in a pestle and mortar with a pinch of salt to a paste. Add the drained anchovies and crush to a paste. Add the white balsamic and the olive oil, mixing thoroughly so the sauce is emulsified. Cut the ciabatta into rough 3cm/1¼in chunks. In a large bowl, mix together the anchovy sauce and ciabatta so the ciabatta has absorbed all the sauce. Place the pieces of ciabatta onto a flat roasting tin lined with greaseproof paper. Bake for 10 minutes, then leave to cool. To make the salad, use a mandolin to shave the fennel, carrots and radishes. Cut the lettuce into 4cm/1½in slices and add to a bowl of ice-cold water along with the mint and wild rocket, so they go crisp. Remove from the water, then dry them in a salad spinner and leave to one side. To make the dressing, in a large bowl add the shallot, white balsamic vinegar and a pinch of sea salt and pepper, then add the mustard and honey and whisk together. Add the olive oil slowly, while whisking, so the dressing becomes emulsified. Leave to one side.To serve, add the dry crisp salad leaves and chicken breast pieces to a large bowl, then add the dressing and toss gently so all the ingredients are covered in the dressing. Check the seasoning and adjust if needed. Divide between two large salad bowls and scatter over the cooked anchovy croûtons, finishing off with a fine grating of Parmesan cheese. To make the poached chicken, bring a saucepan of water to a simmer then add the chopped vegetables, herbs and a good pinch of salt. Add the chicken breasts then turn down the heat and cook the chicken for 15 minutes. To make the poached chicken, bring a saucepan of water to a simmer then add the chopped vegetables, herbs and a good pinch of salt. Add the chicken breasts then turn down the heat and cook the chicken for 15 minutes. Remove the pan from the heat and leave to cool with the chicken still in its cooking water. You can keep the stock for another recipe. Remove the pan from the heat and leave to cool with the chicken still in its cooking water. You can keep the stock for another recipe. When the chicken is cool, remove the skin and cut the breasts into 3cm/1¼in pieces and leave to one side. When the chicken is cool, remove the skin and cut the breasts into 3cm/1¼in pieces and leave to one side. To make the anchovy croûtons, preheat the oven to 200C/180C Fan/Gas 6. To make the anchovy croûtons, preheat the oven to 200C/180C Fan/Gas 6. Crush the garlic clove in a pestle and mortar with a pinch of salt to a paste. Add the drained anchovies and crush to a paste. Add the white balsamic and the olive oil, mixing thoroughly so the sauce is emulsified. Crush the garlic clove in a pestle and mortar with a pinch of salt to a paste. Add the drained anchovies and crush to a paste. Add the white balsamic and the olive oil, mixing thoroughly so the sauce is emulsified. Cut the ciabatta into rough 3cm/1¼in chunks. In a large bowl, mix together the anchovy sauce and ciabatta so the ciabatta has absorbed all the sauce. Place the pieces of ciabatta onto a flat roasting tin lined with greaseproof paper. Bake for 10 minutes, then leave to cool. Cut the ciabatta into rough 3cm/1¼in chunks. In a large bowl, mix together the anchovy sauce and ciabatta so the ciabatta has absorbed all the sauce. Place the pieces of ciabatta onto a flat roasting tin lined with greaseproof paper. Bake for 10 minutes, then leave to cool. To make the salad, use a mandolin to shave the fennel, carrots and radishes. To make the salad, use a mandolin to shave the fennel, carrots and radishes. Cut the lettuce into 4cm/1½in slices and add to a bowl of ice-cold water along with the mint and wild rocket, so they go crisp. Remove from the water, then dry them in a salad spinner and leave to one side. Cut the lettuce into 4cm/1½in slices and add to a bowl of ice-cold water along with the mint and wild rocket, so they go crisp. Remove from the water, then dry them in a salad spinner and leave to one side. To make the dressing, in a large bowl add the shallot, white balsamic vinegar and a pinch of sea salt and pepper, then add the mustard and honey and whisk together. Add the olive oil slowly, while whisking, so the dressing becomes emulsified. Leave to one side. To make the dressing, in a large bowl add the shallot, white balsamic vinegar and a pinch of sea salt and pepper, then add the mustard and honey and whisk together. Add the olive oil slowly, while whisking, so the dressing becomes emulsified. Leave to one side. To serve, add the dry crisp salad leaves and chicken breast pieces to a large bowl, then add the dressing and toss gently so all the ingredients are covered in the dressing. Check the seasoning and adjust if needed. To serve, add the dry crisp salad leaves and chicken breast pieces to a large bowl, then add the dressing and toss gently so all the ingredients are covered in the dressing. Check the seasoning and adjust if needed. Divide between two large salad bowls and scatter over the cooked anchovy croûtons, finishing off with a fine grating of Parmesan cheese. Divide between two large salad bowls and scatter over the cooked anchovy croûtons, finishing off with a fine grating of Parmesan cheese." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd34eb3bdbfd0cbffe20" }
4737bc42d56d10ed66a0f0504c9f2c59569fcb9192e79a45c6f2f33a31553a98
Black chicken curry, fried leeks and yellow rice recipe To make the curry powder, fry the rice, coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves and cardamom pods in a frying pan over a high heat. Stir constantly for 2 minutes. Add the chillies and fry for a further 4 minutes. The spices are done when the rice is brown and the spices are fragrant. Pound the garlic and ginger into a rough paste in a pestle and mortar or a spice grinder. Set aside.In the same frying pan, fry the coconut and curry leaves for 3½–4 minutes over a medium heat. Leave to cool for a few minutes, before grinding with the rice mixture to a fine black curry powder in a spice grinder. To make the curry, rub the chicken with 1 teaspoon salt and the turmeric in a bowl.Mix the full-fat coconut milk with the tamarind paste in a bowl. Set aside.Heat the coconut oil in a deep saucepan over a medium heat and fry the onion, pandan, fenugreek seeds, mustard seeds, lemongrass, green chilli, cinnamon and curry leaves. Fry for 3 minutes, add the ginger and garlic paste and cook for another 2 minutes. Add the chicken pieces and chilli powder and brown for 4 minutes.Mix in half of the black curry powder. Fry for a further 3 minutes before adding the light coconut milk and 240ml/8¾fl oz water to the pan. Stir well and cook for 5 minutes with a lid on.Stir the tamarind and coconut milk mixture into the curry. Cover the pan and continue to cook for a further 10 minutes. Add the remaining black curry powder and mix well. Cook, uncovered, for another 10 minutes. Check that the chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. To make the yellow rice, wash the rice three times, ensuring that the water runs clear. Drain and set aside.Place all of the ingredients in a deep saucepan or a rice cooker and add 480ml/17fl oz water.Bring to the boil, immediately turn down to the lowest heat and simmer, covered with a lid, for about 15–20 minutes, or until all of the coconut milk and water has evaporated. Take off the heat and allow the rice to steam, covered, for another 10–15 minutes. Check that the grains are fully cooked.To make the leeks, heat the coconut oil in a frying pan over a medium heat.Add the onion and cook for 3 minutes until the onion starts to soften and turns translucent. Add the garlic paste, ginger paste and green chilli. Fry for about 3 minutes, or until the onion starts to caramelise. Add the leeks and cook until they start to soften. Mix in the turmeric, mustard seeds and chilli flakes. Cook for 4 minutes, but ensure that the leeks retain their vibrant green colour. Stir in the salt. Serve the curry, leeks and rice together. To make the curry powder, fry the rice, coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves and cardamom pods in a frying pan over a high heat. Stir constantly for 2 minutes. To make the curry powder, fry the rice, coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves and cardamom pods in a frying pan over a high heat. Stir constantly for 2 minutes. Add the chillies and fry for a further 4 minutes. The spices are done when the rice is brown and the spices are fragrant. Pound the garlic and ginger into a rough paste in a pestle and mortar or a spice grinder. Set aside. Add the chillies and fry for a further 4 minutes. The spices are done when the rice is brown and the spices are fragrant. Pound the garlic and ginger into a rough paste in a pestle and mortar or a spice grinder. Set aside. In the same frying pan, fry the coconut and curry leaves for 3½–4 minutes over a medium heat. Leave to cool for a few minutes, before grinding with the rice mixture to a fine black curry powder in a spice grinder. In the same frying pan, fry the coconut and curry leaves for 3½–4 minutes over a medium heat. Leave to cool for a few minutes, before grinding with the rice mixture to a fine black curry powder in a spice grinder. To make the curry, rub the chicken with 1 teaspoon salt and the turmeric in a bowl. To make the curry, rub the chicken with 1 teaspoon salt and the turmeric in a bowl. Mix the full-fat coconut milk with the tamarind paste in a bowl. Set aside. Mix the full-fat coconut milk with the tamarind paste in a bowl. Set aside. Heat the coconut oil in a deep saucepan over a medium heat and fry the onion, pandan, fenugreek seeds, mustard seeds, lemongrass, green chilli, cinnamon and curry leaves. Fry for 3 minutes, add the ginger and garlic paste and cook for another 2 minutes. Heat the coconut oil in a deep saucepan over a medium heat and fry the onion, pandan, fenugreek seeds, mustard seeds, lemongrass, green chilli, cinnamon and curry leaves. Fry for 3 minutes, add the ginger and garlic paste and cook for another 2 minutes. Add the chicken pieces and chilli powder and brown for 4 minutes. Add the chicken pieces and chilli powder and brown for 4 minutes. Mix in half of the black curry powder. Fry for a further 3 minutes before adding the light coconut milk and 240ml/8¾fl oz water to the pan. Stir well and cook for 5 minutes with a lid on. Mix in half of the black curry powder. Fry for a further 3 minutes before adding the light coconut milk and 240ml/8¾fl oz water to the pan. Stir well and cook for 5 minutes with a lid on. Stir the tamarind and coconut milk mixture into the curry. Cover the pan and continue to cook for a further 10 minutes. Stir the tamarind and coconut milk mixture into the curry. Cover the pan and continue to cook for a further 10 minutes. Add the remaining black curry powder and mix well. Cook, uncovered, for another 10 minutes. Check that the chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Add the remaining black curry powder and mix well. Cook, uncovered, for another 10 minutes. Check that the chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. To make the yellow rice, wash the rice three times, ensuring that the water runs clear. Drain and set aside. To make the yellow rice, wash the rice three times, ensuring that the water runs clear. Drain and set aside. Place all of the ingredients in a deep saucepan or a rice cooker and add 480ml/17fl oz water. Place all of the ingredients in a deep saucepan or a rice cooker and add 480ml/17fl oz water. Bring to the boil, immediately turn down to the lowest heat and simmer, covered with a lid, for about 15–20 minutes, or until all of the coconut milk and water has evaporated. Bring to the boil, immediately turn down to the lowest heat and simmer, covered with a lid, for about 15–20 minutes, or until all of the coconut milk and water has evaporated. Take off the heat and allow the rice to steam, covered, for another 10–15 minutes. Check that the grains are fully cooked. Take off the heat and allow the rice to steam, covered, for another 10–15 minutes. Check that the grains are fully cooked. To make the leeks, heat the coconut oil in a frying pan over a medium heat. To make the leeks, heat the coconut oil in a frying pan over a medium heat. Add the onion and cook for 3 minutes until the onion starts to soften and turns translucent. Add the onion and cook for 3 minutes until the onion starts to soften and turns translucent. Add the garlic paste, ginger paste and green chilli. Fry for about 3 minutes, or until the onion starts to caramelise. Add the garlic paste, ginger paste and green chilli. Fry for about 3 minutes, or until the onion starts to caramelise. Add the leeks and cook until they start to soften. Mix in the turmeric, mustard seeds and chilli flakes. Cook for 4 minutes, but ensure that the leeks retain their vibrant green colour. Stir in the salt. Add the leeks and cook until they start to soften. Mix in the turmeric, mustard seeds and chilli flakes. Cook for 4 minutes, but ensure that the leeks retain their vibrant green colour. Stir in the salt. Serve the curry, leeks and rice together. Serve the curry, leeks and rice together.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/black_chicken_curry_00331", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Black chicken curry, fried leeks and yellow rice recipe", "content": "To make the curry powder, fry the rice, coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves and cardamom pods in a frying pan over a high heat. Stir constantly for 2 minutes. Add the chillies and fry for a further 4 minutes. The spices are done when the rice is brown and the spices are fragrant. Pound the garlic and ginger into a rough paste in a pestle and mortar or a spice grinder. Set aside.In the same frying pan, fry the coconut and curry leaves for 3½–4 minutes over a medium heat. Leave to cool for a few minutes, before grinding with the rice mixture to a fine black curry powder in a spice grinder. To make the curry, rub the chicken with 1 teaspoon salt and the turmeric in a bowl.Mix the full-fat coconut milk with the tamarind paste in a bowl. Set aside.Heat the coconut oil in a deep saucepan over a medium heat and fry the onion, pandan, fenugreek seeds, mustard seeds, lemongrass, green chilli, cinnamon and curry leaves. Fry for 3 minutes, add the ginger and garlic paste and cook for another 2 minutes. Add the chicken pieces and chilli powder and brown for 4 minutes.Mix in half of the black curry powder. Fry for a further 3 minutes before adding the light coconut milk and 240ml/8¾fl oz water to the pan. Stir well and cook for 5 minutes with a lid on.Stir the tamarind and coconut milk mixture into the curry. Cover the pan and continue to cook for a further 10 minutes. Add the remaining black curry powder and mix well. Cook, uncovered, for another 10 minutes. Check that the chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. To make the yellow rice, wash the rice three times, ensuring that the water runs clear. Drain and set aside.Place all of the ingredients in a deep saucepan or a rice cooker and add 480ml/17fl oz water.Bring to the boil, immediately turn down to the lowest heat and simmer, covered with a lid, for about 15–20 minutes, or until all of the coconut milk and water has evaporated. Take off the heat and allow the rice to steam, covered, for another 10–15 minutes. Check that the grains are fully cooked.To make the leeks, heat the coconut oil in a frying pan over a medium heat.Add the onion and cook for 3 minutes until the onion starts to soften and turns translucent. Add the garlic paste, ginger paste and green chilli. Fry for about 3 minutes, or until the onion starts to caramelise. Add the leeks and cook until they start to soften. Mix in the turmeric, mustard seeds and chilli flakes. Cook for 4 minutes, but ensure that the leeks retain their vibrant green colour. Stir in the salt. Serve the curry, leeks and rice together. To make the curry powder, fry the rice, coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves and cardamom pods in a frying pan over a high heat. Stir constantly for 2 minutes. To make the curry powder, fry the rice, coriander seeds, fennel seeds, cumin seeds, peppercorns, cloves and cardamom pods in a frying pan over a high heat. Stir constantly for 2 minutes. Add the chillies and fry for a further 4 minutes. The spices are done when the rice is brown and the spices are fragrant. Pound the garlic and ginger into a rough paste in a pestle and mortar or a spice grinder. Set aside. Add the chillies and fry for a further 4 minutes. The spices are done when the rice is brown and the spices are fragrant. Pound the garlic and ginger into a rough paste in a pestle and mortar or a spice grinder. Set aside. In the same frying pan, fry the coconut and curry leaves for 3½–4 minutes over a medium heat. Leave to cool for a few minutes, before grinding with the rice mixture to a fine black curry powder in a spice grinder. In the same frying pan, fry the coconut and curry leaves for 3½–4 minutes over a medium heat. Leave to cool for a few minutes, before grinding with the rice mixture to a fine black curry powder in a spice grinder. To make the curry, rub the chicken with 1 teaspoon salt and the turmeric in a bowl. To make the curry, rub the chicken with 1 teaspoon salt and the turmeric in a bowl. Mix the full-fat coconut milk with the tamarind paste in a bowl. Set aside. Mix the full-fat coconut milk with the tamarind paste in a bowl. Set aside. Heat the coconut oil in a deep saucepan over a medium heat and fry the onion, pandan, fenugreek seeds, mustard seeds, lemongrass, green chilli, cinnamon and curry leaves. Fry for 3 minutes, add the ginger and garlic paste and cook for another 2 minutes. Heat the coconut oil in a deep saucepan over a medium heat and fry the onion, pandan, fenugreek seeds, mustard seeds, lemongrass, green chilli, cinnamon and curry leaves. Fry for 3 minutes, add the ginger and garlic paste and cook for another 2 minutes. Add the chicken pieces and chilli powder and brown for 4 minutes. Add the chicken pieces and chilli powder and brown for 4 minutes. Mix in half of the black curry powder. Fry for a further 3 minutes before adding the light coconut milk and 240ml/8¾fl oz water to the pan. Stir well and cook for 5 minutes with a lid on. Mix in half of the black curry powder. Fry for a further 3 minutes before adding the light coconut milk and 240ml/8¾fl oz water to the pan. Stir well and cook for 5 minutes with a lid on. Stir the tamarind and coconut milk mixture into the curry. Cover the pan and continue to cook for a further 10 minutes. Stir the tamarind and coconut milk mixture into the curry. Cover the pan and continue to cook for a further 10 minutes. Add the remaining black curry powder and mix well. Cook, uncovered, for another 10 minutes. Check that the chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Add the remaining black curry powder and mix well. Cook, uncovered, for another 10 minutes. Check that the chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. To make the yellow rice, wash the rice three times, ensuring that the water runs clear. Drain and set aside. To make the yellow rice, wash the rice three times, ensuring that the water runs clear. Drain and set aside. Place all of the ingredients in a deep saucepan or a rice cooker and add 480ml/17fl oz water. Place all of the ingredients in a deep saucepan or a rice cooker and add 480ml/17fl oz water. Bring to the boil, immediately turn down to the lowest heat and simmer, covered with a lid, for about 15–20 minutes, or until all of the coconut milk and water has evaporated. Bring to the boil, immediately turn down to the lowest heat and simmer, covered with a lid, for about 15–20 minutes, or until all of the coconut milk and water has evaporated. Take off the heat and allow the rice to steam, covered, for another 10–15 minutes. Check that the grains are fully cooked. Take off the heat and allow the rice to steam, covered, for another 10–15 minutes. Check that the grains are fully cooked. To make the leeks, heat the coconut oil in a frying pan over a medium heat. To make the leeks, heat the coconut oil in a frying pan over a medium heat. Add the onion and cook for 3 minutes until the onion starts to soften and turns translucent. Add the onion and cook for 3 minutes until the onion starts to soften and turns translucent. Add the garlic paste, ginger paste and green chilli. Fry for about 3 minutes, or until the onion starts to caramelise. Add the garlic paste, ginger paste and green chilli. Fry for about 3 minutes, or until the onion starts to caramelise. Add the leeks and cook until they start to soften. Mix in the turmeric, mustard seeds and chilli flakes. Cook for 4 minutes, but ensure that the leeks retain their vibrant green colour. Stir in the salt. Add the leeks and cook until they start to soften. Mix in the turmeric, mustard seeds and chilli flakes. Cook for 4 minutes, but ensure that the leeks retain their vibrant green colour. Stir in the salt. Serve the curry, leeks and rice together. Serve the curry, leeks and rice together." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd34eb3bdbfd0cbffe21" }
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Mackerel pâté and baked goats’ cheese recipe Mackerel pâté and baked goats’ cheese charcuterie board An average of 5.0 out of 5 stars from 1 rating Scoop-up Marcus Wareing’s homemade mackerel pâté and herby baked goats’ cheese with slices of crusty bread. Don’t forget the melon and meat on the side. You will need to prepare a barbecue for this recipe. When the coals are white hot and the flames have died down it's ready for cooking. extra virgin olive oil8 mackerel fillets, all bones removedfew sprigs fresh rosemary, needles picked and choppedfew sprigs fresh thyme, leaves picked and chopped1 lemon, zest only2 tbsp crème fraîche2 tsp horseradish saucesea salt and freshly ground black pepper extra virgin olive oil 8 mackerel fillets, all bones removed few sprigs fresh rosemary, needles picked and chopped few sprigs fresh thyme, leaves picked and chopped 1 lemon, zest only 2 tbsp crème fraîche 2 tsp horseradish sauce sea salt and freshly ground black pepper 1 round goats’ cheese 10 cherry tomatoes, halvedpinch fresh lavenderpinch thyme leavesdrizzle honey 1 round goats’ cheese 10 cherry tomatoes, halved pinch fresh lavender pinch thyme leaves drizzle honey baguette, sliced1 melon, sliced into wedgescharcuterie of your choice baguette, sliced 1 melon, sliced into wedges charcuterie of your choice Method Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest. Cover the tray with kitchen foil and put on a hot barbecue for about a minute.For the baked goats’ cheese, put the goats’ cheese into a small heatproof dish, scatter tomatoes around the edge and sprinkle over the lavender and thyme with a drizzle of honey and some salt and pepper. Cover with kitchen foil and cook on the barbecue until the cheese and tomatoes have softened.To make the pâté, remove the mackerel skins and flake the flesh of four of the mackerel fillets into a bowl. Add the crème fraîche, horseradish and the remaining rosemary, then smash together.Fold in the remaining four flaked mackerel fillets to create chunks through the pâté. Transfer to a small serving bowl and finish with the remaining lemon zest on top.Assemble the charcuterie board by arranging the bread, meat and melon on a chopping board. Serve the mackerel pâté and baked goats’ cheese on the side. Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest. Cover the tray with kitchen foil and put on a hot barbecue for about a minute. Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest. Cover the tray with kitchen foil and put on a hot barbecue for about a minute. For the baked goats’ cheese, put the goats’ cheese into a small heatproof dish, scatter tomatoes around the edge and sprinkle over the lavender and thyme with a drizzle of honey and some salt and pepper. Cover with kitchen foil and cook on the barbecue until the cheese and tomatoes have softened. For the baked goats’ cheese, put the goats’ cheese into a small heatproof dish, scatter tomatoes around the edge and sprinkle over the lavender and thyme with a drizzle of honey and some salt and pepper. Cover with kitchen foil and cook on the barbecue until the cheese and tomatoes have softened. To make the pâté, remove the mackerel skins and flake the flesh of four of the mackerel fillets into a bowl. Add the crème fraîche, horseradish and the remaining rosemary, then smash together. To make the pâté, remove the mackerel skins and flake the flesh of four of the mackerel fillets into a bowl. Add the crème fraîche, horseradish and the remaining rosemary, then smash together. Fold in the remaining four flaked mackerel fillets to create chunks through the pâté. Transfer to a small serving bowl and finish with the remaining lemon zest on top. Fold in the remaining four flaked mackerel fillets to create chunks through the pâté. Transfer to a small serving bowl and finish with the remaining lemon zest on top. Assemble the charcuterie board by arranging the bread, meat and melon on a chopping board. Serve the mackerel pâté and baked goats’ cheese on the side. Assemble the charcuterie board by arranging the bread, meat and melon on a chopping board. Serve the mackerel pâté and baked goats’ cheese on the side.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/mackerel_pt_and_baked_77781", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mackerel pâté and baked goats’ cheese recipe", "content": "Mackerel pâté and baked goats’ cheese charcuterie board An average of 5.0 out of 5 stars from 1 rating Scoop-up Marcus Wareing’s homemade mackerel pâté and herby baked goats’ cheese with slices of crusty bread. Don’t forget the melon and meat on the side. You will need to prepare a barbecue for this recipe. When the coals are white hot and the flames have died down it's ready for cooking. extra virgin olive oil8 mackerel fillets, all bones removedfew sprigs fresh rosemary, needles picked and choppedfew sprigs fresh thyme, leaves picked and chopped1 lemon, zest only2 tbsp crème fraîche2 tsp horseradish saucesea salt and freshly ground black pepper extra virgin olive oil 8 mackerel fillets, all bones removed few sprigs fresh rosemary, needles picked and chopped few sprigs fresh thyme, leaves picked and chopped 1 lemon, zest only 2 tbsp crème fraîche 2 tsp horseradish sauce sea salt and freshly ground black pepper 1 round goats’ cheese 10 cherry tomatoes, halvedpinch fresh lavenderpinch thyme leavesdrizzle honey 1 round goats’ cheese 10 cherry tomatoes, halved pinch fresh lavender pinch thyme leaves drizzle honey baguette, sliced1 melon, sliced into wedgescharcuterie of your choice baguette, sliced 1 melon, sliced into wedges charcuterie of your choice Method Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest. Cover the tray with kitchen foil and put on a hot barbecue for about a minute.For the baked goats’ cheese, put the goats’ cheese into a small heatproof dish, scatter tomatoes around the edge and sprinkle over the lavender and thyme with a drizzle of honey and some salt and pepper. Cover with kitchen foil and cook on the barbecue until the cheese and tomatoes have softened.To make the pâté, remove the mackerel skins and flake the flesh of four of the mackerel fillets into a bowl. Add the crème fraîche, horseradish and the remaining rosemary, then smash together.Fold in the remaining four flaked mackerel fillets to create chunks through the pâté. Transfer to a small serving bowl and finish with the remaining lemon zest on top.Assemble the charcuterie board by arranging the bread, meat and melon on a chopping board. Serve the mackerel pâté and baked goats’ cheese on the side. Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest. Cover the tray with kitchen foil and put on a hot barbecue for about a minute. Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest. Cover the tray with kitchen foil and put on a hot barbecue for about a minute. For the baked goats’ cheese, put the goats’ cheese into a small heatproof dish, scatter tomatoes around the edge and sprinkle over the lavender and thyme with a drizzle of honey and some salt and pepper. Cover with kitchen foil and cook on the barbecue until the cheese and tomatoes have softened. For the baked goats’ cheese, put the goats’ cheese into a small heatproof dish, scatter tomatoes around the edge and sprinkle over the lavender and thyme with a drizzle of honey and some salt and pepper. Cover with kitchen foil and cook on the barbecue until the cheese and tomatoes have softened. To make the pâté, remove the mackerel skins and flake the flesh of four of the mackerel fillets into a bowl. Add the crème fraîche, horseradish and the remaining rosemary, then smash together. To make the pâté, remove the mackerel skins and flake the flesh of four of the mackerel fillets into a bowl. Add the crème fraîche, horseradish and the remaining rosemary, then smash together. Fold in the remaining four flaked mackerel fillets to create chunks through the pâté. Transfer to a small serving bowl and finish with the remaining lemon zest on top. Fold in the remaining four flaked mackerel fillets to create chunks through the pâté. Transfer to a small serving bowl and finish with the remaining lemon zest on top. Assemble the charcuterie board by arranging the bread, meat and melon on a chopping board. Serve the mackerel pâté and baked goats’ cheese on the side. Assemble the charcuterie board by arranging the bread, meat and melon on a chopping board. Serve the mackerel pâté and baked goats’ cheese on the side." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd34eb3bdbfd0cbffe22" }
fd7a8a05e8f3e734661d70f7ef5e20d423c080b08ca425b0026fc4a9eabd4003
Melon with citrus cured sea bream recipe Zerbinati melon with citrus cured sea bream, lime and jalapeño dressing An average of 5.0 out of 5 stars from 4 ratings This beautiful no-cook dish from Ravinder Bhogal is summer by the seaside on a plate. Zesty, fresh and a little spicy, you’ll be coming back for more! ½ tsp coriander seeds½ teaspoon pink peppercorns2 grapefruits, zest only2 lemons, zest only2 limes, zest only140g/5oz sea salt flakes140g/5oz caster sugar4 sea bream fillets, skinned and deboned ½ tsp coriander seeds ½ teaspoon pink peppercorns 2 grapefruits, zest only 2 lemons, zest only 2 limes, zest only 140g/5oz sea salt flakes 140g/5oz caster sugar 4 sea bream fillets, skinned and deboned 1 heaped tsp pink peppercorns1 lime, zest only1 tbsp sea salt 1 heaped tsp pink peppercorns 1 lime, zest only 1 tbsp sea salt 4 jalapeños, finely chopped (deseeded if you don’t like too much heat)4 small garlic cloves1 bunch coriander2½ tbsp olive oil120ml/4fl oz lime juice 4 jalapeños, finely chopped (deseeded if you don’t like too much heat) 4 small garlic cloves 1 bunch coriander 2½ tbsp olive oil 120ml/4fl oz lime juice 1 Zerbinati or cantaloupe melon, sliced into wedges & cut into pieces on the rind1 tbsp trout/salmon roe, to garnishjalapeño slices, to garnish1 tbsp shiso cress, to garnish 1 Zerbinati or cantaloupe melon, sliced into wedges & cut into pieces on the rind 1 tbsp trout/salmon roe, to garnish jalapeño slices, to garnish 1 tbsp shiso cress, to garnish Method To make the cured fish, toast the coriander seeds and pink peppercorns in a dry frying pan over a medium heat until fragrant. Roughly crush with a pestle and mortar, then add to a bowl with the citrus fruit zest, salt and sugar. Mix well, then pour half the mixture onto a tray with high sides.Lay the fish fillets on top, then pour over the rest of the cure and pat down so it covers the fillets evenly. Leave to cure in the fridge for 45 minutes.After 45 minutes, wash the cure off the fish, then pat dry with kitchen paper. Using a sharp knife, finely slice the sea bream away from you at an angle.To make the lime salt, crush the peppercorns coarsely in a pestle mortar. Transfer to a small bowl and stir in the lime zest and salt.To make the dressing, put everything in a blender and blend until very smooth – adding a little water if you need. To serve, put a small pool of dressing on the plate. Place the melon on top and drizzle over more dressing. Top with five slices of sea bream and then spoon on the roe. Lightly sprinkle over some of the lime salt and finish with slices of jalapeño and shiso cress. To make the cured fish, toast the coriander seeds and pink peppercorns in a dry frying pan over a medium heat until fragrant. Roughly crush with a pestle and mortar, then add to a bowl with the citrus fruit zest, salt and sugar. Mix well, then pour half the mixture onto a tray with high sides. To make the cured fish, toast the coriander seeds and pink peppercorns in a dry frying pan over a medium heat until fragrant. Roughly crush with a pestle and mortar, then add to a bowl with the citrus fruit zest, salt and sugar. Mix well, then pour half the mixture onto a tray with high sides. Lay the fish fillets on top, then pour over the rest of the cure and pat down so it covers the fillets evenly. Leave to cure in the fridge for 45 minutes. Lay the fish fillets on top, then pour over the rest of the cure and pat down so it covers the fillets evenly. Leave to cure in the fridge for 45 minutes. After 45 minutes, wash the cure off the fish, then pat dry with kitchen paper. Using a sharp knife, finely slice the sea bream away from you at an angle. After 45 minutes, wash the cure off the fish, then pat dry with kitchen paper. Using a sharp knife, finely slice the sea bream away from you at an angle. To make the lime salt, crush the peppercorns coarsely in a pestle mortar. Transfer to a small bowl and stir in the lime zest and salt. To make the lime salt, crush the peppercorns coarsely in a pestle mortar. Transfer to a small bowl and stir in the lime zest and salt. To make the dressing, put everything in a blender and blend until very smooth – adding a little water if you need. To make the dressing, put everything in a blender and blend until very smooth – adding a little water if you need. To serve, put a small pool of dressing on the plate. Place the melon on top and drizzle over more dressing. Top with five slices of sea bream and then spoon on the roe. To serve, put a small pool of dressing on the plate. Place the melon on top and drizzle over more dressing. Top with five slices of sea bream and then spoon on the roe. Lightly sprinkle over some of the lime salt and finish with slices of jalapeño and shiso cress. Lightly sprinkle over some of the lime salt and finish with slices of jalapeño and shiso cress.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/zerbinati_melon_with_56818", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Melon with citrus cured sea bream recipe", "content": "Zerbinati melon with citrus cured sea bream, lime and jalapeño dressing An average of 5.0 out of 5 stars from 4 ratings This beautiful no-cook dish from Ravinder Bhogal is summer by the seaside on a plate. Zesty, fresh and a little spicy, you’ll be coming back for more! ½ tsp coriander seeds½ teaspoon pink peppercorns2 grapefruits, zest only2 lemons, zest only2 limes, zest only140g/5oz sea salt flakes140g/5oz caster sugar4 sea bream fillets, skinned and deboned ½ tsp coriander seeds ½ teaspoon pink peppercorns 2 grapefruits, zest only 2 lemons, zest only 2 limes, zest only 140g/5oz sea salt flakes 140g/5oz caster sugar 4 sea bream fillets, skinned and deboned 1 heaped tsp pink peppercorns1 lime, zest only1 tbsp sea salt 1 heaped tsp pink peppercorns 1 lime, zest only 1 tbsp sea salt 4 jalapeños, finely chopped (deseeded if you don’t like too much heat)4 small garlic cloves1 bunch coriander2½ tbsp olive oil120ml/4fl oz lime juice 4 jalapeños, finely chopped (deseeded if you don’t like too much heat) 4 small garlic cloves 1 bunch coriander 2½ tbsp olive oil 120ml/4fl oz lime juice 1 Zerbinati or cantaloupe melon, sliced into wedges & cut into pieces on the rind1 tbsp trout/salmon roe, to garnishjalapeño slices, to garnish1 tbsp shiso cress, to garnish 1 Zerbinati or cantaloupe melon, sliced into wedges & cut into pieces on the rind 1 tbsp trout/salmon roe, to garnish jalapeño slices, to garnish 1 tbsp shiso cress, to garnish Method To make the cured fish, toast the coriander seeds and pink peppercorns in a dry frying pan over a medium heat until fragrant. Roughly crush with a pestle and mortar, then add to a bowl with the citrus fruit zest, salt and sugar. Mix well, then pour half the mixture onto a tray with high sides.Lay the fish fillets on top, then pour over the rest of the cure and pat down so it covers the fillets evenly. Leave to cure in the fridge for 45 minutes.After 45 minutes, wash the cure off the fish, then pat dry with kitchen paper. Using a sharp knife, finely slice the sea bream away from you at an angle.To make the lime salt, crush the peppercorns coarsely in a pestle mortar. Transfer to a small bowl and stir in the lime zest and salt.To make the dressing, put everything in a blender and blend until very smooth – adding a little water if you need. To serve, put a small pool of dressing on the plate. Place the melon on top and drizzle over more dressing. Top with five slices of sea bream and then spoon on the roe. Lightly sprinkle over some of the lime salt and finish with slices of jalapeño and shiso cress. To make the cured fish, toast the coriander seeds and pink peppercorns in a dry frying pan over a medium heat until fragrant. Roughly crush with a pestle and mortar, then add to a bowl with the citrus fruit zest, salt and sugar. Mix well, then pour half the mixture onto a tray with high sides. To make the cured fish, toast the coriander seeds and pink peppercorns in a dry frying pan over a medium heat until fragrant. Roughly crush with a pestle and mortar, then add to a bowl with the citrus fruit zest, salt and sugar. Mix well, then pour half the mixture onto a tray with high sides. Lay the fish fillets on top, then pour over the rest of the cure and pat down so it covers the fillets evenly. Leave to cure in the fridge for 45 minutes. Lay the fish fillets on top, then pour over the rest of the cure and pat down so it covers the fillets evenly. Leave to cure in the fridge for 45 minutes. After 45 minutes, wash the cure off the fish, then pat dry with kitchen paper. Using a sharp knife, finely slice the sea bream away from you at an angle. After 45 minutes, wash the cure off the fish, then pat dry with kitchen paper. Using a sharp knife, finely slice the sea bream away from you at an angle. To make the lime salt, crush the peppercorns coarsely in a pestle mortar. Transfer to a small bowl and stir in the lime zest and salt. To make the lime salt, crush the peppercorns coarsely in a pestle mortar. Transfer to a small bowl and stir in the lime zest and salt. To make the dressing, put everything in a blender and blend until very smooth – adding a little water if you need. To make the dressing, put everything in a blender and blend until very smooth – adding a little water if you need. To serve, put a small pool of dressing on the plate. Place the melon on top and drizzle over more dressing. Top with five slices of sea bream and then spoon on the roe. To serve, put a small pool of dressing on the plate. Place the melon on top and drizzle over more dressing. Top with five slices of sea bream and then spoon on the roe. Lightly sprinkle over some of the lime salt and finish with slices of jalapeño and shiso cress. Lightly sprinkle over some of the lime salt and finish with slices of jalapeño and shiso cress." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd35eb3bdbfd0cbffe23" }
eeb50d30f7d1d000ee2be874527501dc3648ae3bfdb789c5fa45f4324631aa4c
Chilled fresh fruit salad recipe An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilled_fresh_fruit_03931_16x9.jpg This refreshing fruit salad is perfect to bring to summer al fresco gatherings when melons are at their peak. It can be made in advance and chilled, without the fruit going brown. Each serving provides 110kcal, 2g protein, 20g carbohydrate (of which 20g sugars), 0g fat (of which 0g saturates), 7g fibre and 0g salt. 1 ripe cantaloupe melon2 ripe mangoes1 orange 1 ripe papaya4 passion fruit225g/8oz raspberrieschilled crème fraîche, to serve (optional) 1 ripe cantaloupe melon 2 ripe mangoes 1 orange 1 ripe papaya 4 passion fruit 225g/8oz raspberries chilled crème fraîche, to serve (optional) Method Using a sharp knife, cut the melon in half, scoop out the seeds and discard. Cut each half into four. Remove the rind by slipping the knife between the melon flesh and rind, then cut the melon into bite-sized piecesPeel the mango using a sharp knife or peeler. Slice the mango cheeks off either side of the large central flat stone, then cut the mango into cubes. Cut off the flesh around the stone too. Using a serrated knife, slice off the top and bottom of the orange, then cut away all the peel and pith. Cut between the orange segments to remove each piece. Peel the papaya with a knife or potato peeler and then cut the fruit in half. Scoop out and discard the seeds and cut the fruit into pieces. Cut the passion fruit in half and scoop out the seeds.Put all the fruit, except the raspberries, in a bowl, cover with cling film and put in the fridge, mixing from time to time. Just before serving, add the fresh raspberries. Serve with chilled crème fraîche if liked. Using a sharp knife, cut the melon in half, scoop out the seeds and discard. Cut each half into four. Remove the rind by slipping the knife between the melon flesh and rind, then cut the melon into bite-sized pieces Using a sharp knife, cut the melon in half, scoop out the seeds and discard. Cut each half into four. Remove the rind by slipping the knife between the melon flesh and rind, then cut the melon into bite-sized pieces Peel the mango using a sharp knife or peeler. Slice the mango cheeks off either side of the large central flat stone, then cut the mango into cubes. Cut off the flesh around the stone too. Peel the mango using a sharp knife or peeler. Slice the mango cheeks off either side of the large central flat stone, then cut the mango into cubes. Cut off the flesh around the stone too. Using a serrated knife, slice off the top and bottom of the orange, then cut away all the peel and pith. Cut between the orange segments to remove each piece. Using a serrated knife, slice off the top and bottom of the orange, then cut away all the peel and pith. Cut between the orange segments to remove each piece. Peel the papaya with a knife or potato peeler and then cut the fruit in half. Scoop out and discard the seeds and cut the fruit into pieces. Peel the papaya with a knife or potato peeler and then cut the fruit in half. Scoop out and discard the seeds and cut the fruit into pieces. Cut the passion fruit in half and scoop out the seeds. Cut the passion fruit in half and scoop out the seeds. Put all the fruit, except the raspberries, in a bowl, cover with cling film and put in the fridge, mixing from time to time. Put all the fruit, except the raspberries, in a bowl, cover with cling film and put in the fridge, mixing from time to time. Just before serving, add the fresh raspberries. Serve with chilled crème fraîche if liked. Just before serving, add the fresh raspberries. Serve with chilled crème fraîche if liked. Recipe tips The bulk of the salad can be made the day before - add the raspberries at the last minute. Choose mangoes and papayas that just give when lightly squeezed so that you know they are ripe. Too firm and they will have no flavour, too soft and they are past their best.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chilled_fresh_fruit_03931", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chilled fresh fruit salad recipe", "content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilled_fresh_fruit_03931_16x9.jpg This refreshing fruit salad is perfect to bring to summer al fresco gatherings when melons are at their peak. It can be made in advance and chilled, without the fruit going brown. Each serving provides 110kcal, 2g protein, 20g carbohydrate (of which 20g sugars), 0g fat (of which 0g saturates), 7g fibre and 0g salt. 1 ripe cantaloupe melon2 ripe mangoes1 orange 1 ripe papaya4 passion fruit225g/8oz raspberrieschilled crème fraîche, to serve (optional) 1 ripe cantaloupe melon 2 ripe mangoes 1 orange 1 ripe papaya 4 passion fruit 225g/8oz raspberries chilled crème fraîche, to serve (optional) Method Using a sharp knife, cut the melon in half, scoop out the seeds and discard. Cut each half into four. Remove the rind by slipping the knife between the melon flesh and rind, then cut the melon into bite-sized piecesPeel the mango using a sharp knife or peeler. Slice the mango cheeks off either side of the large central flat stone, then cut the mango into cubes. Cut off the flesh around the stone too. Using a serrated knife, slice off the top and bottom of the orange, then cut away all the peel and pith. Cut between the orange segments to remove each piece. Peel the papaya with a knife or potato peeler and then cut the fruit in half. Scoop out and discard the seeds and cut the fruit into pieces. Cut the passion fruit in half and scoop out the seeds.Put all the fruit, except the raspberries, in a bowl, cover with cling film and put in the fridge, mixing from time to time. Just before serving, add the fresh raspberries. Serve with chilled crème fraîche if liked. Using a sharp knife, cut the melon in half, scoop out the seeds and discard. Cut each half into four. Remove the rind by slipping the knife between the melon flesh and rind, then cut the melon into bite-sized pieces Using a sharp knife, cut the melon in half, scoop out the seeds and discard. Cut each half into four. Remove the rind by slipping the knife between the melon flesh and rind, then cut the melon into bite-sized pieces Peel the mango using a sharp knife or peeler. Slice the mango cheeks off either side of the large central flat stone, then cut the mango into cubes. Cut off the flesh around the stone too. Peel the mango using a sharp knife or peeler. Slice the mango cheeks off either side of the large central flat stone, then cut the mango into cubes. Cut off the flesh around the stone too. Using a serrated knife, slice off the top and bottom of the orange, then cut away all the peel and pith. Cut between the orange segments to remove each piece. Using a serrated knife, slice off the top and bottom of the orange, then cut away all the peel and pith. Cut between the orange segments to remove each piece. Peel the papaya with a knife or potato peeler and then cut the fruit in half. Scoop out and discard the seeds and cut the fruit into pieces. Peel the papaya with a knife or potato peeler and then cut the fruit in half. Scoop out and discard the seeds and cut the fruit into pieces. Cut the passion fruit in half and scoop out the seeds. Cut the passion fruit in half and scoop out the seeds. Put all the fruit, except the raspberries, in a bowl, cover with cling film and put in the fridge, mixing from time to time. Put all the fruit, except the raspberries, in a bowl, cover with cling film and put in the fridge, mixing from time to time. Just before serving, add the fresh raspberries. Serve with chilled crème fraîche if liked. Just before serving, add the fresh raspberries. Serve with chilled crème fraîche if liked. Recipe tips The bulk of the salad can be made the day before - add the raspberries at the last minute. Choose mangoes and papayas that just give when lightly squeezed so that you know they are ripe. Too firm and they will have no flavour, too soft and they are past their best." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd35eb3bdbfd0cbffe24" }
e155361b3bd2e97b0ad2cd43946c5de434df44ac4f6f4f6e1f34032840b68c32
Mint-glazed melon with Ibérico mayonnaise recipe An average of 5.0 out of 5 stars from 2 ratings This isn't your average melon and ham combo. Ibérico pork fat goes into an amazing smoky bacon mayonnaise to accompany sweet, ripe melon, salty jamón and fresh mint. 40g/1½oz streaky bacon 50g/1¾oz Dijon mustard 80ml/2½fl oz full-fat milk 160g/5½oz Ibérico pork fat 25ml/¾fl oz sherry vinegarsalt and freshly ground black pepper 40g/1½oz streaky bacon 50g/1¾oz Dijon mustard 80ml/2½fl oz full-fat milk 160g/5½oz Ibérico pork fat 25ml/¾fl oz sherry vinegar salt and freshly ground black pepper 150ml/5fl oz malt vinegar 150g/5½oz caster sugar 1 small banana shallot, finely diced40ml/1½fl oz mint-infused oil 150ml/5fl oz malt vinegar 150g/5½oz caster sugar 1 small banana shallot, finely diced 40ml/1½fl oz mint-infused oil 4 thick slices sourdough bread, crusts removed and torn into bite-sized chunks1 tbsp olive oil large pinch sea salt 4 thick slices sourdough bread, crusts removed and torn into bite-sized chunks 1 tbsp olive oil large pinch sea salt 1 Sunsweet melon (or cantaloupe melon), skin and seeds removed and cut into equal-sized wedgesfresh small mint leaves, to garnish4 slices jamón Ibérico smoked almonds, roughly chopped 1 Sunsweet melon (or cantaloupe melon), skin and seeds removed and cut into equal-sized wedges fresh small mint leaves, to garnish 4 slices jamón Ibérico smoked almonds, roughly chopped Method To make the mayonnaise, preheat the oven to 220C/200C Fan/Gas 7 and place the bacon on a baking tray. Cook for 6–8 minutes or until very crisp. Allow to cool and then roughly chop. Place the bacon, mustard and milk in a saucepan over a medium heat. Once hot, carefully pour into a food processor. Heat the pork fat in a frying pan until hot. Carefully transfer the fat to a jug. On a low speed, blend the ingredients in the food processor while slowly pouring in the fat, allowing it to emulsify before adding more. Once all the fat is incorporated, add the vinegar and season with salt and pepper. It should have the consistency of a thick mayonnaise. Set aside at room temperature. To make the mint vinaigrette, place the vinegar and sugar in a small saucepan and bring to the boil. Simmer, reducing the liquid down to a syrup consistency. Remove from the heat and add the shallot to the vinegar syrup. Stir in the mint oil. Set aside. To make the chargrilled sourdough, toss the bread chunks in the olive oil and salt in a bowl. Place on a hot grill or griddle pan and move around until they are charred slightly and crisp.To serve, glaze the melon wedges with some of the mint vinaigrette. Spread the pork fat mayonnaise generously on the base of a serving plate. Place the glazed melon wedges on top, spreading them out around the plate, and garnish with the small mint leaves. Place the Iberico ham slices around and on top of the melon. Add the chargrilled sourdough and smoked almonds. Finally drizzle over more mint vinaigrette. To make the mayonnaise, preheat the oven to 220C/200C Fan/Gas 7 and place the bacon on a baking tray. Cook for 6–8 minutes or until very crisp. Allow to cool and then roughly chop. To make the mayonnaise, preheat the oven to 220C/200C Fan/Gas 7 and place the bacon on a baking tray. Cook for 6–8 minutes or until very crisp. Allow to cool and then roughly chop. Place the bacon, mustard and milk in a saucepan over a medium heat. Once hot, carefully pour into a food processor. Heat the pork fat in a frying pan until hot. Carefully transfer the fat to a jug. Place the bacon, mustard and milk in a saucepan over a medium heat. Once hot, carefully pour into a food processor. Heat the pork fat in a frying pan until hot. Carefully transfer the fat to a jug. On a low speed, blend the ingredients in the food processor while slowly pouring in the fat, allowing it to emulsify before adding more. Once all the fat is incorporated, add the vinegar and season with salt and pepper. It should have the consistency of a thick mayonnaise. Set aside at room temperature. On a low speed, blend the ingredients in the food processor while slowly pouring in the fat, allowing it to emulsify before adding more. Once all the fat is incorporated, add the vinegar and season with salt and pepper. It should have the consistency of a thick mayonnaise. Set aside at room temperature. To make the mint vinaigrette, place the vinegar and sugar in a small saucepan and bring to the boil. Simmer, reducing the liquid down to a syrup consistency. Remove from the heat and add the shallot to the vinegar syrup. Stir in the mint oil. Set aside. To make the mint vinaigrette, place the vinegar and sugar in a small saucepan and bring to the boil. Simmer, reducing the liquid down to a syrup consistency. Remove from the heat and add the shallot to the vinegar syrup. Stir in the mint oil. Set aside. To make the chargrilled sourdough, toss the bread chunks in the olive oil and salt in a bowl. Place on a hot grill or griddle pan and move around until they are charred slightly and crisp. To make the chargrilled sourdough, toss the bread chunks in the olive oil and salt in a bowl. Place on a hot grill or griddle pan and move around until they are charred slightly and crisp. To serve, glaze the melon wedges with some of the mint vinaigrette. Spread the pork fat mayonnaise generously on the base of a serving plate. Place the glazed melon wedges on top, spreading them out around the plate, and garnish with the small mint leaves. Place the Iberico ham slices around and on top of the melon. Add the chargrilled sourdough and smoked almonds. Finally drizzle over more mint vinaigrette. To serve, glaze the melon wedges with some of the mint vinaigrette. Spread the pork fat mayonnaise generously on the base of a serving plate. Place the glazed melon wedges on top, spreading them out around the plate, and garnish with the small mint leaves. Place the Iberico ham slices around and on top of the melon. Add the chargrilled sourdough and smoked almonds. Finally drizzle over more mint vinaigrette.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/mint-glazed_melon_with_40040", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mint-glazed melon with Ibérico mayonnaise recipe", "content": "An average of 5.0 out of 5 stars from 2 ratings This isn't your average melon and ham combo. Ibérico pork fat goes into an amazing smoky bacon mayonnaise to accompany sweet, ripe melon, salty jamón and fresh mint. 40g/1½oz streaky bacon 50g/1¾oz Dijon mustard 80ml/2½fl oz full-fat milk 160g/5½oz Ibérico pork fat 25ml/¾fl oz sherry vinegarsalt and freshly ground black pepper 40g/1½oz streaky bacon 50g/1¾oz Dijon mustard 80ml/2½fl oz full-fat milk 160g/5½oz Ibérico pork fat 25ml/¾fl oz sherry vinegar salt and freshly ground black pepper 150ml/5fl oz malt vinegar 150g/5½oz caster sugar 1 small banana shallot, finely diced40ml/1½fl oz mint-infused oil 150ml/5fl oz malt vinegar 150g/5½oz caster sugar 1 small banana shallot, finely diced 40ml/1½fl oz mint-infused oil 4 thick slices sourdough bread, crusts removed and torn into bite-sized chunks1 tbsp olive oil large pinch sea salt 4 thick slices sourdough bread, crusts removed and torn into bite-sized chunks 1 tbsp olive oil large pinch sea salt 1 Sunsweet melon (or cantaloupe melon), skin and seeds removed and cut into equal-sized wedgesfresh small mint leaves, to garnish4 slices jamón Ibérico smoked almonds, roughly chopped 1 Sunsweet melon (or cantaloupe melon), skin and seeds removed and cut into equal-sized wedges fresh small mint leaves, to garnish 4 slices jamón Ibérico smoked almonds, roughly chopped Method To make the mayonnaise, preheat the oven to 220C/200C Fan/Gas 7 and place the bacon on a baking tray. Cook for 6–8 minutes or until very crisp. Allow to cool and then roughly chop. Place the bacon, mustard and milk in a saucepan over a medium heat. Once hot, carefully pour into a food processor. Heat the pork fat in a frying pan until hot. Carefully transfer the fat to a jug. On a low speed, blend the ingredients in the food processor while slowly pouring in the fat, allowing it to emulsify before adding more. Once all the fat is incorporated, add the vinegar and season with salt and pepper. It should have the consistency of a thick mayonnaise. Set aside at room temperature. To make the mint vinaigrette, place the vinegar and sugar in a small saucepan and bring to the boil. Simmer, reducing the liquid down to a syrup consistency. Remove from the heat and add the shallot to the vinegar syrup. Stir in the mint oil. Set aside. To make the chargrilled sourdough, toss the bread chunks in the olive oil and salt in a bowl. Place on a hot grill or griddle pan and move around until they are charred slightly and crisp.To serve, glaze the melon wedges with some of the mint vinaigrette. Spread the pork fat mayonnaise generously on the base of a serving plate. Place the glazed melon wedges on top, spreading them out around the plate, and garnish with the small mint leaves. Place the Iberico ham slices around and on top of the melon. Add the chargrilled sourdough and smoked almonds. Finally drizzle over more mint vinaigrette. To make the mayonnaise, preheat the oven to 220C/200C Fan/Gas 7 and place the bacon on a baking tray. Cook for 6–8 minutes or until very crisp. Allow to cool and then roughly chop. To make the mayonnaise, preheat the oven to 220C/200C Fan/Gas 7 and place the bacon on a baking tray. Cook for 6–8 minutes or until very crisp. Allow to cool and then roughly chop. Place the bacon, mustard and milk in a saucepan over a medium heat. Once hot, carefully pour into a food processor. Heat the pork fat in a frying pan until hot. Carefully transfer the fat to a jug. Place the bacon, mustard and milk in a saucepan over a medium heat. Once hot, carefully pour into a food processor. Heat the pork fat in a frying pan until hot. Carefully transfer the fat to a jug. On a low speed, blend the ingredients in the food processor while slowly pouring in the fat, allowing it to emulsify before adding more. Once all the fat is incorporated, add the vinegar and season with salt and pepper. It should have the consistency of a thick mayonnaise. Set aside at room temperature. On a low speed, blend the ingredients in the food processor while slowly pouring in the fat, allowing it to emulsify before adding more. Once all the fat is incorporated, add the vinegar and season with salt and pepper. It should have the consistency of a thick mayonnaise. Set aside at room temperature. To make the mint vinaigrette, place the vinegar and sugar in a small saucepan and bring to the boil. Simmer, reducing the liquid down to a syrup consistency. Remove from the heat and add the shallot to the vinegar syrup. Stir in the mint oil. Set aside. To make the mint vinaigrette, place the vinegar and sugar in a small saucepan and bring to the boil. Simmer, reducing the liquid down to a syrup consistency. Remove from the heat and add the shallot to the vinegar syrup. Stir in the mint oil. Set aside. To make the chargrilled sourdough, toss the bread chunks in the olive oil and salt in a bowl. Place on a hot grill or griddle pan and move around until they are charred slightly and crisp. To make the chargrilled sourdough, toss the bread chunks in the olive oil and salt in a bowl. Place on a hot grill or griddle pan and move around until they are charred slightly and crisp. To serve, glaze the melon wedges with some of the mint vinaigrette. Spread the pork fat mayonnaise generously on the base of a serving plate. Place the glazed melon wedges on top, spreading them out around the plate, and garnish with the small mint leaves. Place the Iberico ham slices around and on top of the melon. Add the chargrilled sourdough and smoked almonds. Finally drizzle over more mint vinaigrette. To serve, glaze the melon wedges with some of the mint vinaigrette. Spread the pork fat mayonnaise generously on the base of a serving plate. Place the glazed melon wedges on top, spreading them out around the plate, and garnish with the small mint leaves. Place the Iberico ham slices around and on top of the melon. Add the chargrilled sourdough and smoked almonds. Finally drizzle over more mint vinaigrette." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd35eb3bdbfd0cbffe25" }
0cb96d0c6f148760abf99d2399b5b0184ed5bdbeeeeaf067658886cce544c4e7
Orange curd recipe Orange and thyme curd An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_and_thyme_curd_40708_16x9.jpg The sharpness of the orange and lemon juices combines beautifully with the butter, sugar and eggs to make a silky smooth fruit curd. For this recipe you will need a cooking thermometer. 2 unwaxed oranges, finely grated zest only150ml/5fl oz freshly squeezed orange juice (about 2–3 oranges)50ml/2fl oz freshly squeezed lemon juice (about 1–2 lemons)100g/3½oz unsalted butter, cut into small pieces200g/7oz granulated sugar 2 large free-range eggs2 large free-range egg yolks 2–3 fresh thyme sprigs, leaves picked and finely chopped 2 unwaxed oranges, finely grated zest only 150ml/5fl oz freshly squeezed orange juice (about 2–3 oranges) 50ml/2fl oz freshly squeezed lemon juice (about 1–2 lemons) 100g/3½oz unsalted butter, cut into small pieces 200g/7oz granulated sugar 2 large free-range eggs 2 large free-range egg yolks 2–3 fresh thyme sprigs, leaves picked and finely chopped Method Combine the orange zest, orange and lemon juices, butter and sugar in a 2 litre/3½ pint heatproof bowl and place over a saucepan of gently simmering water. Make sure the bowl fits snugly without touching the water. Lightly stir the mixture occasionally until the butter has just started to melt – the temperature on a cooking thermometer should be no more than 50C. Meanwhile, place the eggs and egg yolks in a small bowl and beat well. Carefully pour the eggs into the orange mixture and whisk briskly with a balloon whisk for a minute or so until well combined. Cook the mixture for 9–10 minutes, scraping down the sides occasionally with a spatula and giving the mixture a whisk every minute. The curd is cooked when the mixture is thick, the surface is glossy and the temperature reaches 78–80C. Remove from the heat and stir in the thyme.Tip the curd into a wide-necked jug with a good pouring lip, scraping in all of the mixture from the bowl. Fill the three jars and seal at once. Store the jars in a cool place for up to 4 weeks. Once opened, keep in the fridge and eat within 2 weeks. Combine the orange zest, orange and lemon juices, butter and sugar in a 2 litre/3½ pint heatproof bowl and place over a saucepan of gently simmering water. Make sure the bowl fits snugly without touching the water. Lightly stir the mixture occasionally until the butter has just started to melt – the temperature on a cooking thermometer should be no more than 50C. Combine the orange zest, orange and lemon juices, butter and sugar in a 2 litre/3½ pint heatproof bowl and place over a saucepan of gently simmering water. Make sure the bowl fits snugly without touching the water. Lightly stir the mixture occasionally until the butter has just started to melt – the temperature on a cooking thermometer should be no more than 50C. Meanwhile, place the eggs and egg yolks in a small bowl and beat well. Carefully pour the eggs into the orange mixture and whisk briskly with a balloon whisk for a minute or so until well combined. Cook the mixture for 9–10 minutes, scraping down the sides occasionally with a spatula and giving the mixture a whisk every minute. The curd is cooked when the mixture is thick, the surface is glossy and the temperature reaches 78–80C. Remove from the heat and stir in the thyme. Meanwhile, place the eggs and egg yolks in a small bowl and beat well. Carefully pour the eggs into the orange mixture and whisk briskly with a balloon whisk for a minute or so until well combined. Cook the mixture for 9–10 minutes, scraping down the sides occasionally with a spatula and giving the mixture a whisk every minute. The curd is cooked when the mixture is thick, the surface is glossy and the temperature reaches 78–80C. Remove from the heat and stir in the thyme. Tip the curd into a wide-necked jug with a good pouring lip, scraping in all of the mixture from the bowl. Fill the three jars and seal at once. Store the jars in a cool place for up to 4 weeks. Once opened, keep in the fridge and eat within 2 weeks. Tip the curd into a wide-necked jug with a good pouring lip, scraping in all of the mixture from the bowl. Fill the three jars and seal at once. Store the jars in a cool place for up to 4 weeks. Once opened, keep in the fridge and eat within 2 weeks. Recipe tips To sterilise the lids and jars before storing the curd, put them through a hot dishwasher cycle that is at least 60C. Do not dry them with a tea towel, leave them to air dry. You can also preheat the oven to 140C/120C Fan/Gas 1, wash the lids and jars in hot water and place them in the oven for 15 minutes. Switch off the oven and remove the lids and jars once cool. The cooking time given in the recipe may vary depending on the type of bowl used; I find a robust stainless steel bowl works best. However, for glass or ceramic bowls allow a few more minutes for the mixture to cook and thicken.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/orange_and_thyme_curd_40708", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Orange curd recipe", "content": "Orange and thyme curd An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_and_thyme_curd_40708_16x9.jpg The sharpness of the orange and lemon juices combines beautifully with the butter, sugar and eggs to make a silky smooth fruit curd. For this recipe you will need a cooking thermometer. 2 unwaxed oranges, finely grated zest only150ml/5fl oz freshly squeezed orange juice (about 2–3 oranges)50ml/2fl oz freshly squeezed lemon juice (about 1–2 lemons)100g/3½oz unsalted butter, cut into small pieces200g/7oz granulated sugar 2 large free-range eggs2 large free-range egg yolks 2–3 fresh thyme sprigs, leaves picked and finely chopped 2 unwaxed oranges, finely grated zest only 150ml/5fl oz freshly squeezed orange juice (about 2–3 oranges) 50ml/2fl oz freshly squeezed lemon juice (about 1–2 lemons) 100g/3½oz unsalted butter, cut into small pieces 200g/7oz granulated sugar 2 large free-range eggs 2 large free-range egg yolks 2–3 fresh thyme sprigs, leaves picked and finely chopped Method Combine the orange zest, orange and lemon juices, butter and sugar in a 2 litre/3½ pint heatproof bowl and place over a saucepan of gently simmering water. Make sure the bowl fits snugly without touching the water. Lightly stir the mixture occasionally until the butter has just started to melt – the temperature on a cooking thermometer should be no more than 50C. Meanwhile, place the eggs and egg yolks in a small bowl and beat well. Carefully pour the eggs into the orange mixture and whisk briskly with a balloon whisk for a minute or so until well combined. Cook the mixture for 9–10 minutes, scraping down the sides occasionally with a spatula and giving the mixture a whisk every minute. The curd is cooked when the mixture is thick, the surface is glossy and the temperature reaches 78–80C. Remove from the heat and stir in the thyme.Tip the curd into a wide-necked jug with a good pouring lip, scraping in all of the mixture from the bowl. Fill the three jars and seal at once. Store the jars in a cool place for up to 4 weeks. Once opened, keep in the fridge and eat within 2 weeks. Combine the orange zest, orange and lemon juices, butter and sugar in a 2 litre/3½ pint heatproof bowl and place over a saucepan of gently simmering water. Make sure the bowl fits snugly without touching the water. Lightly stir the mixture occasionally until the butter has just started to melt – the temperature on a cooking thermometer should be no more than 50C. Combine the orange zest, orange and lemon juices, butter and sugar in a 2 litre/3½ pint heatproof bowl and place over a saucepan of gently simmering water. Make sure the bowl fits snugly without touching the water. Lightly stir the mixture occasionally until the butter has just started to melt – the temperature on a cooking thermometer should be no more than 50C. Meanwhile, place the eggs and egg yolks in a small bowl and beat well. Carefully pour the eggs into the orange mixture and whisk briskly with a balloon whisk for a minute or so until well combined. Cook the mixture for 9–10 minutes, scraping down the sides occasionally with a spatula and giving the mixture a whisk every minute. The curd is cooked when the mixture is thick, the surface is glossy and the temperature reaches 78–80C. Remove from the heat and stir in the thyme. Meanwhile, place the eggs and egg yolks in a small bowl and beat well. Carefully pour the eggs into the orange mixture and whisk briskly with a balloon whisk for a minute or so until well combined. Cook the mixture for 9–10 minutes, scraping down the sides occasionally with a spatula and giving the mixture a whisk every minute. The curd is cooked when the mixture is thick, the surface is glossy and the temperature reaches 78–80C. Remove from the heat and stir in the thyme. Tip the curd into a wide-necked jug with a good pouring lip, scraping in all of the mixture from the bowl. Fill the three jars and seal at once. Store the jars in a cool place for up to 4 weeks. Once opened, keep in the fridge and eat within 2 weeks. Tip the curd into a wide-necked jug with a good pouring lip, scraping in all of the mixture from the bowl. Fill the three jars and seal at once. Store the jars in a cool place for up to 4 weeks. Once opened, keep in the fridge and eat within 2 weeks. Recipe tips To sterilise the lids and jars before storing the curd, put them through a hot dishwasher cycle that is at least 60C. Do not dry them with a tea towel, leave them to air dry. You can also preheat the oven to 140C/120C Fan/Gas 1, wash the lids and jars in hot water and place them in the oven for 15 minutes. Switch off the oven and remove the lids and jars once cool. The cooking time given in the recipe may vary depending on the type of bowl used; I find a robust stainless steel bowl works best. However, for glass or ceramic bowls allow a few more minutes for the mixture to cook and thicken." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd35eb3bdbfd0cbffe26" }
2b8ab5fa165cf411926c6b37566a430dc58767d97ef79b9f4f15ba46a02d56df
Apple butter recipe An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_butter_53249_16x9.jpg Apple butters are lower in sugar than traditional jams and, once opened, they need to be kept in the fridge. Cooking the apples in cider brings a delightful sparkle to the butter, the flavour of which will vary depending on the type of cider used (pick one you enjoy drinking). 1kg/2lb 4oz cooking apples, plus a few extra if using windfalls, no need to peel or core 500ml/18fl oz cider400–500g/14oz–1lb 2oz granulated sugar ½ tsp ground cloves½ tsp ground cinnamon 1kg/2lb 4oz cooking apples, plus a few extra if using windfalls, no need to peel or core 500ml/18fl oz cider 400–500g/14oz–1lb 2oz granulated sugar ½ tsp ground cloves ½ tsp ground cinnamon Method If using windfall apples, cut away any damaged or bruised bits, ensuring there are 1kg/2lb 4oz cooking apples at the end. Rinse and roughly chop the apples into chunks. Place in a large saucepan with the cider and cook gently until soft and fluffy. (This may take about half an hour or so.) Remove from the heat.Push the apple mixture through a large sieve into a bowl. Weigh the fruit purée and place in a clean saucepan, adding 400–450g/14–15oz sugar to 1 litre/1¾ pint fruit purée. Add the cloves and cinnamon. Slowly bring to the boil over a low heat and stir until the sugar has dissolved. Increase the heat for 10–15 minutes, stirring frequently until the mixture begins to thicken. Remove from the heat and pour into sterilised jars. Seal immediately with the lids. Keep in the fridge once opened and use within 3–4 weeks. If using windfall apples, cut away any damaged or bruised bits, ensuring there are 1kg/2lb 4oz cooking apples at the end. Rinse and roughly chop the apples into chunks. Place in a large saucepan with the cider and cook gently until soft and fluffy. (This may take about half an hour or so.) Remove from the heat. If using windfall apples, cut away any damaged or bruised bits, ensuring there are 1kg/2lb 4oz cooking apples at the end. Rinse and roughly chop the apples into chunks. Place in a large saucepan with the cider and cook gently until soft and fluffy. (This may take about half an hour or so.) Remove from the heat. Push the apple mixture through a large sieve into a bowl. Weigh the fruit purée and place in a clean saucepan, adding 400–450g/14–15oz sugar to 1 litre/1¾ pint fruit purée. Add the cloves and cinnamon. Slowly bring to the boil over a low heat and stir until the sugar has dissolved. Increase the heat for 10–15 minutes, stirring frequently until the mixture begins to thicken. Push the apple mixture through a large sieve into a bowl. Weigh the fruit purée and place in a clean saucepan, adding 400–450g/14–15oz sugar to 1 litre/1¾ pint fruit purée. Add the cloves and cinnamon. Slowly bring to the boil over a low heat and stir until the sugar has dissolved. Increase the heat for 10–15 minutes, stirring frequently until the mixture begins to thicken. Remove from the heat and pour into sterilised jars. Seal immediately with the lids. Keep in the fridge once opened and use within 3–4 weeks. Remove from the heat and pour into sterilised jars. Seal immediately with the lids. Keep in the fridge once opened and use within 3–4 weeks. Recipe tips Apple butter is amazingly versatile. It is delicious spread on hot toast or crumpets and is equally scrumptious spooned into porridge, muesli or rice pudding. It can also be enjoyed with cheese or a plate of charcuterie. A variation on this recipe would be to replace the cider with 100ml/3½fl oz elderflower cordial mixed with 400ml/14fl oz water. Due to the lower sugar content, it is best to pot the butter into fairly small jars. You can cook the apple purée for longer to achieve a darker, caramelised spread. It's up to you how dark you want to go!
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/apple_butter_53249", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Apple butter recipe", "content": "An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_butter_53249_16x9.jpg Apple butters are lower in sugar than traditional jams and, once opened, they need to be kept in the fridge. Cooking the apples in cider brings a delightful sparkle to the butter, the flavour of which will vary depending on the type of cider used (pick one you enjoy drinking). 1kg/2lb 4oz cooking apples, plus a few extra if using windfalls, no need to peel or core 500ml/18fl oz cider400–500g/14oz–1lb 2oz granulated sugar ½ tsp ground cloves½ tsp ground cinnamon 1kg/2lb 4oz cooking apples, plus a few extra if using windfalls, no need to peel or core 500ml/18fl oz cider 400–500g/14oz–1lb 2oz granulated sugar ½ tsp ground cloves ½ tsp ground cinnamon Method If using windfall apples, cut away any damaged or bruised bits, ensuring there are 1kg/2lb 4oz cooking apples at the end. Rinse and roughly chop the apples into chunks. Place in a large saucepan with the cider and cook gently until soft and fluffy. (This may take about half an hour or so.) Remove from the heat.Push the apple mixture through a large sieve into a bowl. Weigh the fruit purée and place in a clean saucepan, adding 400–450g/14–15oz sugar to 1 litre/1¾ pint fruit purée. Add the cloves and cinnamon. Slowly bring to the boil over a low heat and stir until the sugar has dissolved. Increase the heat for 10–15 minutes, stirring frequently until the mixture begins to thicken. Remove from the heat and pour into sterilised jars. Seal immediately with the lids. Keep in the fridge once opened and use within 3–4 weeks. If using windfall apples, cut away any damaged or bruised bits, ensuring there are 1kg/2lb 4oz cooking apples at the end. Rinse and roughly chop the apples into chunks. Place in a large saucepan with the cider and cook gently until soft and fluffy. (This may take about half an hour or so.) Remove from the heat. If using windfall apples, cut away any damaged or bruised bits, ensuring there are 1kg/2lb 4oz cooking apples at the end. Rinse and roughly chop the apples into chunks. Place in a large saucepan with the cider and cook gently until soft and fluffy. (This may take about half an hour or so.) Remove from the heat. Push the apple mixture through a large sieve into a bowl. Weigh the fruit purée and place in a clean saucepan, adding 400–450g/14–15oz sugar to 1 litre/1¾ pint fruit purée. Add the cloves and cinnamon. Slowly bring to the boil over a low heat and stir until the sugar has dissolved. Increase the heat for 10–15 minutes, stirring frequently until the mixture begins to thicken. Push the apple mixture through a large sieve into a bowl. Weigh the fruit purée and place in a clean saucepan, adding 400–450g/14–15oz sugar to 1 litre/1¾ pint fruit purée. Add the cloves and cinnamon. Slowly bring to the boil over a low heat and stir until the sugar has dissolved. Increase the heat for 10–15 minutes, stirring frequently until the mixture begins to thicken. Remove from the heat and pour into sterilised jars. Seal immediately with the lids. Keep in the fridge once opened and use within 3–4 weeks. Remove from the heat and pour into sterilised jars. Seal immediately with the lids. Keep in the fridge once opened and use within 3–4 weeks. Recipe tips Apple butter is amazingly versatile. It is delicious spread on hot toast or crumpets and is equally scrumptious spooned into porridge, muesli or rice pudding. It can also be enjoyed with cheese or a plate of charcuterie. A variation on this recipe would be to replace the cider with 100ml/3½fl oz elderflower cordial mixed with 400ml/14fl oz water. Due to the lower sugar content, it is best to pot the butter into fairly small jars. You can cook the apple purée for longer to achieve a darker, caramelised spread. It's up to you how dark you want to go!" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd36eb3bdbfd0cbffe27" }
5ef2abca8e533079c452402779459eb500c43402b6c92133ae5154bb840fb508
Homemade beer mustard recipe An average of 3.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_beer_mustard_55981_16x9.jpg Mustard is so very easy to make and the perfect addition to a ham sandwich. It makes a great homemade gift too. 175g/6oz yellow mustard seeds175g/6oz black mustard seeds500ml/18fl oz beer or ale1 tbsp sea saltpinch crushed chilli flakes175ml/6fl oz cider vinegar or white wine vinegar6 tbsp runny honey 1 tbsp ground mace or nutmeg 175g/6oz yellow mustard seeds 175g/6oz black mustard seeds 500ml/18fl oz beer or ale 1 tbsp sea salt pinch crushed chilli flakes 175ml/6fl oz cider vinegar or white wine vinegar 6 tbsp runny honey 1 tbsp ground mace or nutmeg Method Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.)Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches).Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles. Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.) Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.) Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles. Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles. Recipe tips For the ultimate mini food hamper, try using a local beer in the mustard and wrapping an extra bottle with some local cheese.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/homemade_beer_mustard_55981", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Homemade beer mustard recipe", "content": "An average of 3.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_beer_mustard_55981_16x9.jpg Mustard is so very easy to make and the perfect addition to a ham sandwich. It makes a great homemade gift too. 175g/6oz yellow mustard seeds175g/6oz black mustard seeds500ml/18fl oz beer or ale1 tbsp sea saltpinch crushed chilli flakes175ml/6fl oz cider vinegar or white wine vinegar6 tbsp runny honey 1 tbsp ground mace or nutmeg 175g/6oz yellow mustard seeds 175g/6oz black mustard seeds 500ml/18fl oz beer or ale 1 tbsp sea salt pinch crushed chilli flakes 175ml/6fl oz cider vinegar or white wine vinegar 6 tbsp runny honey 1 tbsp ground mace or nutmeg Method Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.)Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches).Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles. Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.) Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer.) Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. Sterilise the jars for the mustard. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles. Spoon the mustard into the sterilised jars; tap gently to remove all the air bubbles. Recipe tips For the ultimate mini food hamper, try using a local beer in the mustard and wrapping an extra bottle with some local cheese." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd36eb3bdbfd0cbffe28" }
4fd5c22c00d90bceb2e13266b3dc3f21540c6bbe876269f682144dcd5c416ebc
Tomato and chilli jam recipe An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_and_chilli_jam_20031_16x9.jpg This tomato jam is like a grown up version of tomato ketchup, but so much better! Great for using up a tomato glut and a lovely homemade present too, with some cheese and biscuits. 2 red onions, finely chopped400g/14oz ripe cherry tomatoes, halved400g/14oz ripe plum tomatoes, quartered3 large mild red chillies, deseeded, finely chopped5cm/2in piece fresh root ginger, grated1 star anise250ml/9fl oz white wine vinegar300g/10½oz soft light brown sugar2 tsp fish sauce (substitute soy sauce for vegetarians) 2 red onions, finely chopped 400g/14oz ripe cherry tomatoes, halved 400g/14oz ripe plum tomatoes, quartered 3 large mild red chillies, deseeded, finely chopped 5cm/2in piece fresh root ginger, grated 1 star anise 250ml/9fl oz white wine vinegar 300g/10½oz soft light brown sugar 2 tsp fish sauce (substitute soy sauce for vegetarians) Method Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat.Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars. Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat. Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat. Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars. Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tomato_and_chilli_jam_20031", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tomato and chilli jam recipe", "content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_and_chilli_jam_20031_16x9.jpg This tomato jam is like a grown up version of tomato ketchup, but so much better! Great for using up a tomato glut and a lovely homemade present too, with some cheese and biscuits. 2 red onions, finely chopped400g/14oz ripe cherry tomatoes, halved400g/14oz ripe plum tomatoes, quartered3 large mild red chillies, deseeded, finely chopped5cm/2in piece fresh root ginger, grated1 star anise250ml/9fl oz white wine vinegar300g/10½oz soft light brown sugar2 tsp fish sauce (substitute soy sauce for vegetarians) 2 red onions, finely chopped 400g/14oz ripe cherry tomatoes, halved 400g/14oz ripe plum tomatoes, quartered 3 large mild red chillies, deseeded, finely chopped 5cm/2in piece fresh root ginger, grated 1 star anise 250ml/9fl oz white wine vinegar 300g/10½oz soft light brown sugar 2 tsp fish sauce (substitute soy sauce for vegetarians) Method Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes.Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat.Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars. Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. Sterilise the jars. Wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat. Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat. Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars. Add the fish sauce and cook for 2-3 more minutes, then spoon into sterilised jars." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd36eb3bdbfd0cbffe29" }
90d31900481cc8c619327ecf802a39438638207692be26b65dac2c3ef9cc4ad4
Fruit leather recipe An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruit_leather_74878_16x9.jpg Fruit leathers are an excellent way of using up an excess of fruit and any seeds, stones, peels and cores are simply sieved out after the fruit has been softened during cooking. They are best made with a proportion of cooking apples to give the watery soft fruits and berries some density and body. sunflower or vegetable oil, for brushing500g/1lb 2oz blackberries, picked over with any stalks or leaves removed500–600g/1lb 2oz–1lb 5oz cooking apples, roughly chopped but no need to peel or core50–100g/1¾–3½oz granulated sugar or honey (optional) sunflower or vegetable oil, for brushing 500g/1lb 2oz blackberries, picked over with any stalks or leaves removed 500–600g/1lb 2oz–1lb 5oz cooking apples, roughly chopped but no need to peel or core 50–100g/1¾–3½oz granulated sugar or honey (optional) Method Preheat the oven to a very low setting, approximately 110C/90C Fan/Gas ¼. Line a 30x40cm/12x16in baking tray (or two smaller trays) with a silicone baking sheet or lightly oiled baking paper.Put the blackberries and apples in a large saucepan with about 100ml/3½fl oz water, or just enough to cover the base of the pan and prevent the fruit from sticking. Cook gently until soft and the fruit has completely broken down to a pulp. Tip the mixture into a sieve placed over a bowl and rub through with the back of a spoon. You should end up with approximately 700–750g/1lb 9oz–1lb 10oz fruit purée. Add the sugar, if using, to taste and mix well to combine. Spoon onto the prepared baking tray, spreading the mixture out carefully with the back of a spoon to cover the sheet in an even layer. Place in the oven and leave for approximately 6–7 hours, until the sheet is completely dry and peels off the paper easily. The timing will depend on the thickness of the leather and how moist the purée is. To store the leather, cut a piece of baking paper that is a little larger than the leather. Place the leather on it and roll it up tightly from the long side. Twist the ends to seal and keep in an airtight container. Providing the leather is kept dry, it will keep for months or even years. Cut into 5cm/2in wide strips when ready to eat. Preheat the oven to a very low setting, approximately 110C/90C Fan/Gas ¼. Line a 30x40cm/12x16in baking tray (or two smaller trays) with a silicone baking sheet or lightly oiled baking paper. Preheat the oven to a very low setting, approximately 110C/90C Fan/Gas ¼. Line a 30x40cm/12x16in baking tray (or two smaller trays) with a silicone baking sheet or lightly oiled baking paper. Put the blackberries and apples in a large saucepan with about 100ml/3½fl oz water, or just enough to cover the base of the pan and prevent the fruit from sticking. Cook gently until soft and the fruit has completely broken down to a pulp. Tip the mixture into a sieve placed over a bowl and rub through with the back of a spoon. You should end up with approximately 700–750g/1lb 9oz–1lb 10oz fruit purée. Add the sugar, if using, to taste and mix well to combine. Put the blackberries and apples in a large saucepan with about 100ml/3½fl oz water, or just enough to cover the base of the pan and prevent the fruit from sticking. Cook gently until soft and the fruit has completely broken down to a pulp. Tip the mixture into a sieve placed over a bowl and rub through with the back of a spoon. You should end up with approximately 700–750g/1lb 9oz–1lb 10oz fruit purée. Add the sugar, if using, to taste and mix well to combine. Spoon onto the prepared baking tray, spreading the mixture out carefully with the back of a spoon to cover the sheet in an even layer. Place in the oven and leave for approximately 6–7 hours, until the sheet is completely dry and peels off the paper easily. The timing will depend on the thickness of the leather and how moist the purée is. Spoon onto the prepared baking tray, spreading the mixture out carefully with the back of a spoon to cover the sheet in an even layer. Place in the oven and leave for approximately 6–7 hours, until the sheet is completely dry and peels off the paper easily. The timing will depend on the thickness of the leather and how moist the purée is. To store the leather, cut a piece of baking paper that is a little larger than the leather. Place the leather on it and roll it up tightly from the long side. Twist the ends to seal and keep in an airtight container. Providing the leather is kept dry, it will keep for months or even years. Cut into 5cm/2in wide strips when ready to eat. To store the leather, cut a piece of baking paper that is a little larger than the leather. Place the leather on it and roll it up tightly from the long side. Twist the ends to seal and keep in an airtight container. Providing the leather is kept dry, it will keep for months or even years. Cut into 5cm/2in wide strips when ready to eat. Recipe tips As fruit leathers have such a long cooking time, it is worth making several at a time to roll up and store away. Light to carry and healthy to eat, they are great to pop into lunchboxes for long walks and outdoor activities.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/fruit_leather_74878", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Fruit leather 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/fruit_leather_74878_16x9.jpg Fruit leathers are an excellent way of using up an excess of fruit and any seeds, stones, peels and cores are simply sieved out after the fruit has been softened during cooking. They are best made with a proportion of cooking apples to give the watery soft fruits and berries some density and body. sunflower or vegetable oil, for brushing500g/1lb 2oz blackberries, picked over with any stalks or leaves removed500–600g/1lb 2oz–1lb 5oz cooking apples, roughly chopped but no need to peel or core50–100g/1¾–3½oz granulated sugar or honey (optional) sunflower or vegetable oil, for brushing 500g/1lb 2oz blackberries, picked over with any stalks or leaves removed 500–600g/1lb 2oz–1lb 5oz cooking apples, roughly chopped but no need to peel or core 50–100g/1¾–3½oz granulated sugar or honey (optional) Method Preheat the oven to a very low setting, approximately 110C/90C Fan/Gas ¼. Line a 30x40cm/12x16in baking tray (or two smaller trays) with a silicone baking sheet or lightly oiled baking paper.Put the blackberries and apples in a large saucepan with about 100ml/3½fl oz water, or just enough to cover the base of the pan and prevent the fruit from sticking. Cook gently until soft and the fruit has completely broken down to a pulp. Tip the mixture into a sieve placed over a bowl and rub through with the back of a spoon. You should end up with approximately 700–750g/1lb 9oz–1lb 10oz fruit purée. Add the sugar, if using, to taste and mix well to combine. Spoon onto the prepared baking tray, spreading the mixture out carefully with the back of a spoon to cover the sheet in an even layer. Place in the oven and leave for approximately 6–7 hours, until the sheet is completely dry and peels off the paper easily. The timing will depend on the thickness of the leather and how moist the purée is. To store the leather, cut a piece of baking paper that is a little larger than the leather. Place the leather on it and roll it up tightly from the long side. Twist the ends to seal and keep in an airtight container. Providing the leather is kept dry, it will keep for months or even years. Cut into 5cm/2in wide strips when ready to eat. Preheat the oven to a very low setting, approximately 110C/90C Fan/Gas ¼. Line a 30x40cm/12x16in baking tray (or two smaller trays) with a silicone baking sheet or lightly oiled baking paper. Preheat the oven to a very low setting, approximately 110C/90C Fan/Gas ¼. Line a 30x40cm/12x16in baking tray (or two smaller trays) with a silicone baking sheet or lightly oiled baking paper. Put the blackberries and apples in a large saucepan with about 100ml/3½fl oz water, or just enough to cover the base of the pan and prevent the fruit from sticking. Cook gently until soft and the fruit has completely broken down to a pulp. Tip the mixture into a sieve placed over a bowl and rub through with the back of a spoon. You should end up with approximately 700–750g/1lb 9oz–1lb 10oz fruit purée. Add the sugar, if using, to taste and mix well to combine. Put the blackberries and apples in a large saucepan with about 100ml/3½fl oz water, or just enough to cover the base of the pan and prevent the fruit from sticking. Cook gently until soft and the fruit has completely broken down to a pulp. Tip the mixture into a sieve placed over a bowl and rub through with the back of a spoon. You should end up with approximately 700–750g/1lb 9oz–1lb 10oz fruit purée. Add the sugar, if using, to taste and mix well to combine. Spoon onto the prepared baking tray, spreading the mixture out carefully with the back of a spoon to cover the sheet in an even layer. Place in the oven and leave for approximately 6–7 hours, until the sheet is completely dry and peels off the paper easily. The timing will depend on the thickness of the leather and how moist the purée is. Spoon onto the prepared baking tray, spreading the mixture out carefully with the back of a spoon to cover the sheet in an even layer. Place in the oven and leave for approximately 6–7 hours, until the sheet is completely dry and peels off the paper easily. The timing will depend on the thickness of the leather and how moist the purée is. To store the leather, cut a piece of baking paper that is a little larger than the leather. Place the leather on it and roll it up tightly from the long side. Twist the ends to seal and keep in an airtight container. Providing the leather is kept dry, it will keep for months or even years. Cut into 5cm/2in wide strips when ready to eat. To store the leather, cut a piece of baking paper that is a little larger than the leather. Place the leather on it and roll it up tightly from the long side. Twist the ends to seal and keep in an airtight container. Providing the leather is kept dry, it will keep for months or even years. Cut into 5cm/2in wide strips when ready to eat. Recipe tips As fruit leathers have such a long cooking time, it is worth making several at a time to roll up and store away. Light to carry and healthy to eat, they are great to pop into lunchboxes for long walks and outdoor activities." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd36eb3bdbfd0cbffe2a" }
c691a76f41c0e70d10d738a1eabaabe07e4cda168c45d40a0b26e9befb5bd29f
Candied citrus zest recipe An average of 5.0 out of 5 stars from 4 ratings Make candied zest from any citrus fruit (see tip) and use as a tangy decoration for your cakes and cheesecakes. Once the zest has been poached in the syrup, you can toss it in extra sugar and/or citric acid, or leave it as it is. You will need to allow plenty of time for it to dry out. 3 limes (or alternatively 2 lemons, 1 large orange or 1 small grapefruit)100g/3½oz granulated sugar, plus an extra 75g/2¾oz to finish, if desired¼ tsp citric acid, ground to a powder (optional) 3 limes (or alternatively 2 lemons, 1 large orange or 1 small grapefruit) 100g/3½oz granulated sugar, plus an extra 75g/2¾oz to finish, if desired ¼ tsp citric acid, ground to a powder (optional) Method Pare the zest from the limes (or other citrus fruit) in thick strips using a vegetable peeler, then cut the strips into thin sticks. Put the zest in a small saucepan and cover with cold water. Bring to the boil, then immediately strain and rinse under cold water. Repeat and set aside.Put the sugar into a saucepan with 150ml/¼ pint water. Heat slowly, stirring until the sugar has dissolved, then add the zest and bring to the boil. Turn down the heat and simmer gently for 10–15 minutes until the zest is translucent.Using a slotted spoon, lift the zest out of the syrup (shaking off any excess syrup) and spread over non-stick baking paper. Discard any leftover syrup (or use in another recipe – it makes a lovely drizzle for cakes). Leave the zest to dry completely – an hour or two will usually be long enough, unless it is very humid, in which case leave overnight. Use as is, or leave the zest until cool enough to handle before tossing in the extra sugar and/or acid. Pare the zest from the limes (or other citrus fruit) in thick strips using a vegetable peeler, then cut the strips into thin sticks. Pare the zest from the limes (or other citrus fruit) in thick strips using a vegetable peeler, then cut the strips into thin sticks. Put the zest in a small saucepan and cover with cold water. Bring to the boil, then immediately strain and rinse under cold water. Repeat and set aside. Put the zest in a small saucepan and cover with cold water. Bring to the boil, then immediately strain and rinse under cold water. Repeat and set aside. Put the sugar into a saucepan with 150ml/¼ pint water. Heat slowly, stirring until the sugar has dissolved, then add the zest and bring to the boil. Turn down the heat and simmer gently for 10–15 minutes until the zest is translucent. Put the sugar into a saucepan with 150ml/¼ pint water. Heat slowly, stirring until the sugar has dissolved, then add the zest and bring to the boil. Turn down the heat and simmer gently for 10–15 minutes until the zest is translucent. Using a slotted spoon, lift the zest out of the syrup (shaking off any excess syrup) and spread over non-stick baking paper. Discard any leftover syrup (or use in another recipe – it makes a lovely drizzle for cakes). Leave the zest to dry completely – an hour or two will usually be long enough, unless it is very humid, in which case leave overnight. Use as is, or leave the zest until cool enough to handle before tossing in the extra sugar and/or acid. Using a slotted spoon, lift the zest out of the syrup (shaking off any excess syrup) and spread over non-stick baking paper. Discard any leftover syrup (or use in another recipe – it makes a lovely drizzle for cakes). Leave the zest to dry completely – an hour or two will usually be long enough, unless it is very humid, in which case leave overnight. Use as is, or leave the zest until cool enough to handle before tossing in the extra sugar and/or acid. Recipe tips Citric acid adds a sour note to the flavour of the candied zest as well as acting as a preservative. To store the candied zest, mix it with 75g/2¾oz granulated sugar and transfer to an airtight container. To store indefinitely, grind ¼ tsp citric acid to a powder and stir to mix evenly with the sugar before stirring in the citrus zest. To make candied zest from other citrus fruit, replace the 3 limes with 2 lemons, 1 large orange or 1 small grapefruit. It's best to use thick skinned citrus fruit.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/candied_citrus_zest_54986", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Candied citrus zest recipe", "content": "An average of 5.0 out of 5 stars from 4 ratings Make candied zest from any citrus fruit (see tip) and use as a tangy decoration for your cakes and cheesecakes. Once the zest has been poached in the syrup, you can toss it in extra sugar and/or citric acid, or leave it as it is. You will need to allow plenty of time for it to dry out. 3 limes (or alternatively 2 lemons, 1 large orange or 1 small grapefruit)100g/3½oz granulated sugar, plus an extra 75g/2¾oz to finish, if desired¼ tsp citric acid, ground to a powder (optional) 3 limes (or alternatively 2 lemons, 1 large orange or 1 small grapefruit) 100g/3½oz granulated sugar, plus an extra 75g/2¾oz to finish, if desired ¼ tsp citric acid, ground to a powder (optional) Method Pare the zest from the limes (or other citrus fruit) in thick strips using a vegetable peeler, then cut the strips into thin sticks. Put the zest in a small saucepan and cover with cold water. Bring to the boil, then immediately strain and rinse under cold water. Repeat and set aside.Put the sugar into a saucepan with 150ml/¼ pint water. Heat slowly, stirring until the sugar has dissolved, then add the zest and bring to the boil. Turn down the heat and simmer gently for 10–15 minutes until the zest is translucent.Using a slotted spoon, lift the zest out of the syrup (shaking off any excess syrup) and spread over non-stick baking paper. Discard any leftover syrup (or use in another recipe – it makes a lovely drizzle for cakes). Leave the zest to dry completely – an hour or two will usually be long enough, unless it is very humid, in which case leave overnight. Use as is, or leave the zest until cool enough to handle before tossing in the extra sugar and/or acid. Pare the zest from the limes (or other citrus fruit) in thick strips using a vegetable peeler, then cut the strips into thin sticks. Pare the zest from the limes (or other citrus fruit) in thick strips using a vegetable peeler, then cut the strips into thin sticks. Put the zest in a small saucepan and cover with cold water. Bring to the boil, then immediately strain and rinse under cold water. Repeat and set aside. Put the zest in a small saucepan and cover with cold water. Bring to the boil, then immediately strain and rinse under cold water. Repeat and set aside. Put the sugar into a saucepan with 150ml/¼ pint water. Heat slowly, stirring until the sugar has dissolved, then add the zest and bring to the boil. Turn down the heat and simmer gently for 10–15 minutes until the zest is translucent. Put the sugar into a saucepan with 150ml/¼ pint water. Heat slowly, stirring until the sugar has dissolved, then add the zest and bring to the boil. Turn down the heat and simmer gently for 10–15 minutes until the zest is translucent. Using a slotted spoon, lift the zest out of the syrup (shaking off any excess syrup) and spread over non-stick baking paper. Discard any leftover syrup (or use in another recipe – it makes a lovely drizzle for cakes). Leave the zest to dry completely – an hour or two will usually be long enough, unless it is very humid, in which case leave overnight. Use as is, or leave the zest until cool enough to handle before tossing in the extra sugar and/or acid. Using a slotted spoon, lift the zest out of the syrup (shaking off any excess syrup) and spread over non-stick baking paper. Discard any leftover syrup (or use in another recipe – it makes a lovely drizzle for cakes). Leave the zest to dry completely – an hour or two will usually be long enough, unless it is very humid, in which case leave overnight. Use as is, or leave the zest until cool enough to handle before tossing in the extra sugar and/or acid. Recipe tips Citric acid adds a sour note to the flavour of the candied zest as well as acting as a preservative. To store the candied zest, mix it with 75g/2¾oz granulated sugar and transfer to an airtight container. To store indefinitely, grind ¼ tsp citric acid to a powder and stir to mix evenly with the sugar before stirring in the citrus zest. To make candied zest from other citrus fruit, replace the 3 limes with 2 lemons, 1 large orange or 1 small grapefruit. It's best to use thick skinned citrus fruit." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd36eb3bdbfd0cbffe2b" }
f77510f597e34badd3bfd0864c46892d438cea1dd4634cb87c5e954cd6e93bbd
Chocolate peanut butter spread recipe An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_peanut_butter_84441_16x9.jpg Peanut butter gives cocoa a delicious savoury edge that is incredibly moreish. Spread it generously on toast. 200g/7oz no-added-sugar smooth peanut butter100g/3½oz icing sugar, sifted50g/1¾oz cocoa powder, sifted⅛ tsp (4 good pinches) fine sea salt2–4 tbsp roasted peanut oil, or as needed 200g/7oz no-added-sugar smooth peanut butter 100g/3½oz icing sugar, sifted 50g/1¾oz cocoa powder, sifted ⅛ tsp (4 good pinches) fine sea salt 2–4 tbsp roasted peanut oil, or as needed Method Put the peanut butter, icing sugar, cocoa powder, salt and 1 tablespoon of the oil in a large bowl. Stir by hand to combine or use an electric mixer. Slowly beat in enough of the remaining oil to create the consistency of chocolate spread you prefer – bear in mind the spread will firm up in the fridge. The spread keeps well in a sealed jar in the fridge for 2 weeks. Put the peanut butter, icing sugar, cocoa powder, salt and 1 tablespoon of the oil in a large bowl. Stir by hand to combine or use an electric mixer. Slowly beat in enough of the remaining oil to create the consistency of chocolate spread you prefer – bear in mind the spread will firm up in the fridge. The spread keeps well in a sealed jar in the fridge for 2 weeks. Put the peanut butter, icing sugar, cocoa powder, salt and 1 tablespoon of the oil in a large bowl. Stir by hand to combine or use an electric mixer. Slowly beat in enough of the remaining oil to create the consistency of chocolate spread you prefer – bear in mind the spread will firm up in the fridge. The spread keeps well in a sealed jar in the fridge for 2 weeks.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chocolate_peanut_butter_84441", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chocolate peanut butter spread recipe", "content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_peanut_butter_84441_16x9.jpg Peanut butter gives cocoa a delicious savoury edge that is incredibly moreish. Spread it generously on toast. 200g/7oz no-added-sugar smooth peanut butter100g/3½oz icing sugar, sifted50g/1¾oz cocoa powder, sifted⅛ tsp (4 good pinches) fine sea salt2–4 tbsp roasted peanut oil, or as needed 200g/7oz no-added-sugar smooth peanut butter 100g/3½oz icing sugar, sifted 50g/1¾oz cocoa powder, sifted ⅛ tsp (4 good pinches) fine sea salt 2–4 tbsp roasted peanut oil, or as needed Method Put the peanut butter, icing sugar, cocoa powder, salt and 1 tablespoon of the oil in a large bowl. Stir by hand to combine or use an electric mixer. Slowly beat in enough of the remaining oil to create the consistency of chocolate spread you prefer – bear in mind the spread will firm up in the fridge. The spread keeps well in a sealed jar in the fridge for 2 weeks. Put the peanut butter, icing sugar, cocoa powder, salt and 1 tablespoon of the oil in a large bowl. Stir by hand to combine or use an electric mixer. Slowly beat in enough of the remaining oil to create the consistency of chocolate spread you prefer – bear in mind the spread will firm up in the fridge. The spread keeps well in a sealed jar in the fridge for 2 weeks. Put the peanut butter, icing sugar, cocoa powder, salt and 1 tablespoon of the oil in a large bowl. Stir by hand to combine or use an electric mixer. Slowly beat in enough of the remaining oil to create the consistency of chocolate spread you prefer – bear in mind the spread will firm up in the fridge. The spread keeps well in a sealed jar in the fridge for 2 weeks." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd37eb3bdbfd0cbffe2c" }
7b60a74318a1a1149a6fc946ffe8a42c4840dd76f3575e5ac9de4b7449bf1499
Radish and shallot pickle recipe An average of 0.0 out of 5 stars from 0 ratings Make your own tangy shallot and radish pickle, flavoured with clove, star anise and a pinch of chilli heat. Great with charcuterie and cheese. 300ml/½ pint white wine vinegar½ lemon, juice only110g/4oz caster sugar1 star anise1 clovepinch chilli flakes12 white peppercorns8 radishes, shredded4 banana shallots, shredded1 tbsp chopped fresh parsleysalt 300ml/½ pint white wine vinegar ½ lemon, juice only 110g/4oz caster sugar 1 star anise 1 clove pinch chilli flakes 12 white peppercorns 8 radishes, shredded 4 banana shallots, shredded 1 tbsp chopped fresh parsley salt Method Mix the vinegar, lemon juice, sugar, star anise, clove, chilli flakes and peppercorns in a pan with 75ml/2½fl oz water. Bring to the boil and simmer for 10 minutes, then leave to cool.Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours.Strain the mixture through the cloth or sieve and tip the radishes and shallots into a bowl. Add the parsley and season with salt to taste. This will keep in the fridge for up to 10 days. Mix the vinegar, lemon juice, sugar, star anise, clove, chilli flakes and peppercorns in a pan with 75ml/2½fl oz water. Bring to the boil and simmer for 10 minutes, then leave to cool. Mix the vinegar, lemon juice, sugar, star anise, clove, chilli flakes and peppercorns in a pan with 75ml/2½fl oz water. Bring to the boil and simmer for 10 minutes, then leave to cool. Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours. Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours. Strain the mixture through the cloth or sieve and tip the radishes and shallots into a bowl. Add the parsley and season with salt to taste. This will keep in the fridge for up to 10 days. Strain the mixture through the cloth or sieve and tip the radishes and shallots into a bowl. Add the parsley and season with salt to taste. This will keep in the fridge for up to 10 days. Recipe tips This pickle will keep for a week in a sterilised, air-tight jar in the fridge.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/radish_and_shallot_02078", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Radish and shallot pickle recipe", "content": "An average of 0.0 out of 5 stars from 0 ratings Make your own tangy shallot and radish pickle, flavoured with clove, star anise and a pinch of chilli heat. Great with charcuterie and cheese. 300ml/½ pint white wine vinegar½ lemon, juice only110g/4oz caster sugar1 star anise1 clovepinch chilli flakes12 white peppercorns8 radishes, shredded4 banana shallots, shredded1 tbsp chopped fresh parsleysalt 300ml/½ pint white wine vinegar ½ lemon, juice only 110g/4oz caster sugar 1 star anise 1 clove pinch chilli flakes 12 white peppercorns 8 radishes, shredded 4 banana shallots, shredded 1 tbsp chopped fresh parsley salt Method Mix the vinegar, lemon juice, sugar, star anise, clove, chilli flakes and peppercorns in a pan with 75ml/2½fl oz water. Bring to the boil and simmer for 10 minutes, then leave to cool.Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours.Strain the mixture through the cloth or sieve and tip the radishes and shallots into a bowl. Add the parsley and season with salt to taste. This will keep in the fridge for up to 10 days. Mix the vinegar, lemon juice, sugar, star anise, clove, chilli flakes and peppercorns in a pan with 75ml/2½fl oz water. Bring to the boil and simmer for 10 minutes, then leave to cool. Mix the vinegar, lemon juice, sugar, star anise, clove, chilli flakes and peppercorns in a pan with 75ml/2½fl oz water. Bring to the boil and simmer for 10 minutes, then leave to cool. Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours. Strain into a bowl through a muslin cloth or fine sieve. Add the radishes and shallots and leave to infuse for two hours. Strain the mixture through the cloth or sieve and tip the radishes and shallots into a bowl. Add the parsley and season with salt to taste. This will keep in the fridge for up to 10 days. Strain the mixture through the cloth or sieve and tip the radishes and shallots into a bowl. Add the parsley and season with salt to taste. This will keep in the fridge for up to 10 days. Recipe tips This pickle will keep for a week in a sterilised, air-tight jar in the fridge." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd37eb3bdbfd0cbffe2d" }
db84ff0ebdd86d915b53282eb58173b0220b1dbde78dcee1f4e87a092af0bf21
Smoked tofu bowl recipe An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_tofu_bowl_13141_16x9.jpg Crispy fried tofu brings the perfect balance of sticky sweetness and rich umami, finished with a punchy gochujang sauce. 1½ tbsp dark soy sauce½ tbsp maple syrup225g pack smoked tofu, drained, patted dry and cut into 4 thick slices, then each slice cut into 4 triangles60g/2¼oz quinoa 1 tbsp olive oil or sesame oil 1½ tbsp dark soy sauce ½ tbsp maple syrup 225g pack smoked tofu, drained, patted dry and cut into 4 thick slices, then each slice cut into 4 triangles 60g/2¼oz quinoa 1 tbsp olive oil or sesame oil 1½ tbsp light mayonnaise1 tbsp rice vinegar100g/3½oz sweetheart cabbage, thinly shreddedsmall handful chopped fresh coriander½ tsp salt 1½ tbsp light mayonnaise 1 tbsp rice vinegar 100g/3½oz sweetheart cabbage, thinly shredded small handful chopped fresh coriander ½ tsp salt 1 tbsp gochujang1 tbsp dark soy sauce2 tsp rice vinegar2 tsp maple syrup (or honey)½ tsp toasted sesame oil 1 tbsp gochujang 1 tbsp dark soy sauce 2 tsp rice vinegar 2 tsp maple syrup (or honey) ½ tsp toasted sesame oil Method In a large, shallow dish whisk together the soy sauce and the maple syrup. Add the tofu and leave to marinate, turning after a few minutes.Cook the quinoa as per the packet instructions. To make the slaw, whisk together the mayonnaise and rice vinegar in the bottom of a large bowl. Add the shredded sweetheart cabbage and the chopped coriander and toss so that everything is coated. Set aside.To make the Korean-style chilli sauce, in a small bowl whisk together the gochujang, rice vinegar, maple syrup and the toasted sesame oil until smooth. Set aside.To finish the smoked tofu, heat the olive oil in a large, non-stick frying pan over a medium-high heat. Working in batches if needed, cook the tofu pieces for around 3–4 minutes on each side or until golden and caramelised.Serve the tofu pieces alongside the cabbage slaw and the quinoa, fluffed up with a fork, and drizzled with the Korean-style chilli sauce. In a large, shallow dish whisk together the soy sauce and the maple syrup. Add the tofu and leave to marinate, turning after a few minutes. In a large, shallow dish whisk together the soy sauce and the maple syrup. Add the tofu and leave to marinate, turning after a few minutes. Cook the quinoa as per the packet instructions. Cook the quinoa as per the packet instructions. To make the slaw, whisk together the mayonnaise and rice vinegar in the bottom of a large bowl. Add the shredded sweetheart cabbage and the chopped coriander and toss so that everything is coated. Set aside. To make the slaw, whisk together the mayonnaise and rice vinegar in the bottom of a large bowl. Add the shredded sweetheart cabbage and the chopped coriander and toss so that everything is coated. Set aside. To make the Korean-style chilli sauce, in a small bowl whisk together the gochujang, rice vinegar, maple syrup and the toasted sesame oil until smooth. Set aside. To make the Korean-style chilli sauce, in a small bowl whisk together the gochujang, rice vinegar, maple syrup and the toasted sesame oil until smooth. Set aside. To finish the smoked tofu, heat the olive oil in a large, non-stick frying pan over a medium-high heat. Working in batches if needed, cook the tofu pieces for around 3–4 minutes on each side or until golden and caramelised. To finish the smoked tofu, heat the olive oil in a large, non-stick frying pan over a medium-high heat. Working in batches if needed, cook the tofu pieces for around 3–4 minutes on each side or until golden and caramelised. Serve the tofu pieces alongside the cabbage slaw and the quinoa, fluffed up with a fork, and drizzled with the Korean-style chilli sauce. Serve the tofu pieces alongside the cabbage slaw and the quinoa, fluffed up with a fork, and drizzled with the Korean-style chilli sauce. Recipe tips Any leftover gochujang sauce works well as a stir-fry sauce. Double up the slaw and save it for sandwiches the next day. This recipe can easily be made vegan by using maple syrup and vegan mayonnaise.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/smoked_tofu_bowl_13141", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Smoked tofu bowl recipe", "content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_tofu_bowl_13141_16x9.jpg Crispy fried tofu brings the perfect balance of sticky sweetness and rich umami, finished with a punchy gochujang sauce. 1½ tbsp dark soy sauce½ tbsp maple syrup225g pack smoked tofu, drained, patted dry and cut into 4 thick slices, then each slice cut into 4 triangles60g/2¼oz quinoa 1 tbsp olive oil or sesame oil 1½ tbsp dark soy sauce ½ tbsp maple syrup 225g pack smoked tofu, drained, patted dry and cut into 4 thick slices, then each slice cut into 4 triangles 60g/2¼oz quinoa 1 tbsp olive oil or sesame oil 1½ tbsp light mayonnaise1 tbsp rice vinegar100g/3½oz sweetheart cabbage, thinly shreddedsmall handful chopped fresh coriander½ tsp salt 1½ tbsp light mayonnaise 1 tbsp rice vinegar 100g/3½oz sweetheart cabbage, thinly shredded small handful chopped fresh coriander ½ tsp salt 1 tbsp gochujang1 tbsp dark soy sauce2 tsp rice vinegar2 tsp maple syrup (or honey)½ tsp toasted sesame oil 1 tbsp gochujang 1 tbsp dark soy sauce 2 tsp rice vinegar 2 tsp maple syrup (or honey) ½ tsp toasted sesame oil Method In a large, shallow dish whisk together the soy sauce and the maple syrup. Add the tofu and leave to marinate, turning after a few minutes.Cook the quinoa as per the packet instructions. To make the slaw, whisk together the mayonnaise and rice vinegar in the bottom of a large bowl. Add the shredded sweetheart cabbage and the chopped coriander and toss so that everything is coated. Set aside.To make the Korean-style chilli sauce, in a small bowl whisk together the gochujang, rice vinegar, maple syrup and the toasted sesame oil until smooth. Set aside.To finish the smoked tofu, heat the olive oil in a large, non-stick frying pan over a medium-high heat. Working in batches if needed, cook the tofu pieces for around 3–4 minutes on each side or until golden and caramelised.Serve the tofu pieces alongside the cabbage slaw and the quinoa, fluffed up with a fork, and drizzled with the Korean-style chilli sauce. In a large, shallow dish whisk together the soy sauce and the maple syrup. Add the tofu and leave to marinate, turning after a few minutes. In a large, shallow dish whisk together the soy sauce and the maple syrup. Add the tofu and leave to marinate, turning after a few minutes. Cook the quinoa as per the packet instructions. Cook the quinoa as per the packet instructions. To make the slaw, whisk together the mayonnaise and rice vinegar in the bottom of a large bowl. Add the shredded sweetheart cabbage and the chopped coriander and toss so that everything is coated. Set aside. To make the slaw, whisk together the mayonnaise and rice vinegar in the bottom of a large bowl. Add the shredded sweetheart cabbage and the chopped coriander and toss so that everything is coated. Set aside. To make the Korean-style chilli sauce, in a small bowl whisk together the gochujang, rice vinegar, maple syrup and the toasted sesame oil until smooth. Set aside. To make the Korean-style chilli sauce, in a small bowl whisk together the gochujang, rice vinegar, maple syrup and the toasted sesame oil until smooth. Set aside. To finish the smoked tofu, heat the olive oil in a large, non-stick frying pan over a medium-high heat. Working in batches if needed, cook the tofu pieces for around 3–4 minutes on each side or until golden and caramelised. To finish the smoked tofu, heat the olive oil in a large, non-stick frying pan over a medium-high heat. Working in batches if needed, cook the tofu pieces for around 3–4 minutes on each side or until golden and caramelised. Serve the tofu pieces alongside the cabbage slaw and the quinoa, fluffed up with a fork, and drizzled with the Korean-style chilli sauce. Serve the tofu pieces alongside the cabbage slaw and the quinoa, fluffed up with a fork, and drizzled with the Korean-style chilli sauce. Recipe tips Any leftover gochujang sauce works well as a stir-fry sauce. Double up the slaw and save it for sandwiches the next day. This recipe can easily be made vegan by using maple syrup and vegan mayonnaise." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd37eb3bdbfd0cbffe2e" }
57d0f8f1f754c585dfbee86e364bd55d6f7300d8c7279918ec3671ae2482cd99
Quinoa and bulgur wheat salad recipe Quinoa and bulgur wheat salad with lemon and pomegranate An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quinoa_and_bulgur_wheat_46296_16x9.jpg This zesty quinoa and bulgur wheat salad is packed full of flavour and goodness, perfect for popping in your lunchbox or as a barbecue side. Each serving provides 284 kcal, 7.6g protein, 32g carbohydrate (of which 8.4g sugars), 13g fat (of which 4.4g saturates), 4.6g fibre and 0.94g salt. 150g/5½oz bulgur wheat150g/5½oz red quinoa, rinsed well and drained1 tbsp olive oil, for frying1 red onion, thinly sliced200g/7oz sun-blushed tomatoes in oil, drained and halved2 tbsp freshly chopped fresh mint leaves2 tbsp freshly chopped flatleaf parsley2 tbsp finely snipped chives1 tbsp torn fresh basil leaves100g/3½oz feta, broken into pieces50g/1¾oz pomegranate seeds, to garnish (optional) 150g/5½oz bulgur wheat 150g/5½oz red quinoa, rinsed well and drained 1 tbsp olive oil, for frying 1 red onion, thinly sliced 200g/7oz sun-blushed tomatoes in oil, drained and halved 2 tbsp freshly chopped fresh mint leaves 2 tbsp freshly chopped flatleaf parsley 2 tbsp finely snipped chives 1 tbsp torn fresh basil leaves 100g/3½oz feta, broken into pieces 50g/1¾oz pomegranate seeds, to garnish (optional) 1 unwaxed lemon, finely grated zest and juice only2 tbsp pomegranate molasses 1 tsp sugar2 tbsp olive oil 1 unwaxed lemon, finely grated zest and juice only 2 tbsp pomegranate molasses 1 tsp sugar 2 tbsp olive oil Method Put the bulgar wheat and quinoa in a lidded saucepan and pour in 500ml/18fl oz water. Cover and bring to boil. Boil for 3–4 minutes – check the packet for instructions as cooking times can vary. Turn off the heat and leave for 20 minutes until cooked and the liquid is absorbed. Drain, if needed, and tip into a bowl.For the dressing, put the lemon zest and juice, pomegranate molasses, sugar and oil into a small bowl. Stir to combine.Heat a tablespoon of olive oil in a frying pan. Add the onion and fry for few minutes until nearly soft. Tip into the bowl with the bulgar wheat. Add the tomatoes and herbs. Season with salt and pepper and toss together. Add the dressing and mix. Gently mix in the feta and pomegranate seeds. Check the seasoning and add more salt and pepper, if required. Put the bulgar wheat and quinoa in a lidded saucepan and pour in 500ml/18fl oz water. Cover and bring to boil. Boil for 3–4 minutes – check the packet for instructions as cooking times can vary. Turn off the heat and leave for 20 minutes until cooked and the liquid is absorbed. Drain, if needed, and tip into a bowl. Put the bulgar wheat and quinoa in a lidded saucepan and pour in 500ml/18fl oz water. Cover and bring to boil. Boil for 3–4 minutes – check the packet for instructions as cooking times can vary. Turn off the heat and leave for 20 minutes until cooked and the liquid is absorbed. Drain, if needed, and tip into a bowl. For the dressing, put the lemon zest and juice, pomegranate molasses, sugar and oil into a small bowl. Stir to combine. For the dressing, put the lemon zest and juice, pomegranate molasses, sugar and oil into a small bowl. Stir to combine. Heat a tablespoon of olive oil in a frying pan. Add the onion and fry for few minutes until nearly soft. Tip into the bowl with the bulgar wheat. Add the tomatoes and herbs. Season with salt and pepper and toss together. Add the dressing and mix. Heat a tablespoon of olive oil in a frying pan. Add the onion and fry for few minutes until nearly soft. Tip into the bowl with the bulgar wheat. Add the tomatoes and herbs. Season with salt and pepper and toss together. Add the dressing and mix. Gently mix in the feta and pomegranate seeds. Check the seasoning and add more salt and pepper, if required. Gently mix in the feta and pomegranate seeds. Check the seasoning and add more salt and pepper, if required. Recipe tips The salad can be assembled up to 8 hours ahead. Pour the dressing over up to 2 hours before serving You can also boil the quinoa and bulgur wheat in water for 12–15 minutes until cooked through.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/quinoa_and_bulgur_wheat_46296", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Quinoa and bulgur wheat salad recipe", "content": "Quinoa and bulgur wheat salad with lemon and pomegranate An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quinoa_and_bulgur_wheat_46296_16x9.jpg This zesty quinoa and bulgur wheat salad is packed full of flavour and goodness, perfect for popping in your lunchbox or as a barbecue side. Each serving provides 284 kcal, 7.6g protein, 32g carbohydrate (of which 8.4g sugars), 13g fat (of which 4.4g saturates), 4.6g fibre and 0.94g salt. 150g/5½oz bulgur wheat150g/5½oz red quinoa, rinsed well and drained1 tbsp olive oil, for frying1 red onion, thinly sliced200g/7oz sun-blushed tomatoes in oil, drained and halved2 tbsp freshly chopped fresh mint leaves2 tbsp freshly chopped flatleaf parsley2 tbsp finely snipped chives1 tbsp torn fresh basil leaves100g/3½oz feta, broken into pieces50g/1¾oz pomegranate seeds, to garnish (optional) 150g/5½oz bulgur wheat 150g/5½oz red quinoa, rinsed well and drained 1 tbsp olive oil, for frying 1 red onion, thinly sliced 200g/7oz sun-blushed tomatoes in oil, drained and halved 2 tbsp freshly chopped fresh mint leaves 2 tbsp freshly chopped flatleaf parsley 2 tbsp finely snipped chives 1 tbsp torn fresh basil leaves 100g/3½oz feta, broken into pieces 50g/1¾oz pomegranate seeds, to garnish (optional) 1 unwaxed lemon, finely grated zest and juice only2 tbsp pomegranate molasses 1 tsp sugar2 tbsp olive oil 1 unwaxed lemon, finely grated zest and juice only 2 tbsp pomegranate molasses 1 tsp sugar 2 tbsp olive oil Method Put the bulgar wheat and quinoa in a lidded saucepan and pour in 500ml/18fl oz water. Cover and bring to boil. Boil for 3–4 minutes – check the packet for instructions as cooking times can vary. Turn off the heat and leave for 20 minutes until cooked and the liquid is absorbed. Drain, if needed, and tip into a bowl.For the dressing, put the lemon zest and juice, pomegranate molasses, sugar and oil into a small bowl. Stir to combine.Heat a tablespoon of olive oil in a frying pan. Add the onion and fry for few minutes until nearly soft. Tip into the bowl with the bulgar wheat. Add the tomatoes and herbs. Season with salt and pepper and toss together. Add the dressing and mix. Gently mix in the feta and pomegranate seeds. Check the seasoning and add more salt and pepper, if required. Put the bulgar wheat and quinoa in a lidded saucepan and pour in 500ml/18fl oz water. Cover and bring to boil. Boil for 3–4 minutes – check the packet for instructions as cooking times can vary. Turn off the heat and leave for 20 minutes until cooked and the liquid is absorbed. Drain, if needed, and tip into a bowl. Put the bulgar wheat and quinoa in a lidded saucepan and pour in 500ml/18fl oz water. Cover and bring to boil. Boil for 3–4 minutes – check the packet for instructions as cooking times can vary. Turn off the heat and leave for 20 minutes until cooked and the liquid is absorbed. Drain, if needed, and tip into a bowl. For the dressing, put the lemon zest and juice, pomegranate molasses, sugar and oil into a small bowl. Stir to combine. For the dressing, put the lemon zest and juice, pomegranate molasses, sugar and oil into a small bowl. Stir to combine. Heat a tablespoon of olive oil in a frying pan. Add the onion and fry for few minutes until nearly soft. Tip into the bowl with the bulgar wheat. Add the tomatoes and herbs. Season with salt and pepper and toss together. Add the dressing and mix. Heat a tablespoon of olive oil in a frying pan. Add the onion and fry for few minutes until nearly soft. Tip into the bowl with the bulgar wheat. Add the tomatoes and herbs. Season with salt and pepper and toss together. Add the dressing and mix. Gently mix in the feta and pomegranate seeds. Check the seasoning and add more salt and pepper, if required. Gently mix in the feta and pomegranate seeds. Check the seasoning and add more salt and pepper, if required. Recipe tips The salad can be assembled up to 8 hours ahead. Pour the dressing over up to 2 hours before serving You can also boil the quinoa and bulgur wheat in water for 12–15 minutes until cooked through." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd38eb3bdbfd0cbffe2f" }
75a7cb616d06b3e5a557762ddea91293017b50a738933589d9bf4eda455c252d
Super summer salad recipe An average of 3.0 out of 5 stars from 2 ratings Perfect for a quick midweek tea, but also as a showstopper on a sunny afternoon in the garden. Serve alongside summer tarts, quiches, baked fish or roast lamb. 50g/1¾oz quinoa1 tbsp sunflower seeds1 tbsp linseeds100g/3½oz cooked peas, frozen or fresh100g/3½oz cooked broad beans, frozen or fresh100g/3½oz cucumber, diced2–3 Little Gem lettuces, washed and roughly choppedhandful fresh flatleaf parsley, leaves only2–3 fresh mint sprigs, leaves onlygood handful fresh oregano, leaves onlyfew basil leaves or soft herbs from your veg patch or herb garden200g/7oz feta, crumbled 50g/1¾oz quinoa 1 tbsp sunflower seeds 1 tbsp linseeds 100g/3½oz cooked peas, frozen or fresh 100g/3½oz cooked broad beans, frozen or fresh 100g/3½oz cucumber, diced 2–3 Little Gem lettuces, washed and roughly chopped handful fresh flatleaf parsley, leaves only 2–3 fresh mint sprigs, leaves only good handful fresh oregano, leaves only few basil leaves or soft herbs from your veg patch or herb garden 200g/7oz feta, crumbled 2 tbsp Dijon or English mustard4 tbsp Norfolk rapeseed oil2 tbsp cider vinegar or vinegar of choicesea salt and freshly ground black pepper 2 tbsp Dijon or English mustard 4 tbsp Norfolk rapeseed oil 2 tbsp cider vinegar or vinegar of choice sea salt and freshly ground black pepper Method Put the quinoa into a saucepan and cover with 150ml/5fl oz cold water. Slowly bring to a simmer over a medium heat. Cook for 15–20 minutes or until tender. Drain, set aside and allow to cool.Place a small frying pan over a medium heat, add the sunflower seeds and linseeds and lightly toss for 1 minute until golden. Set aside.For the dressing, put all the ingredients into a clean jam jar and shake vigorously until you’ve got a well-incorporated dressing. Put the quinoa, toasted seeds and the remaining salad ingredients into a large bowl and mix well. Season with a little salt and pepper and add the desired amount of dressing to serve – I like mine to be quite heavily dressed. Put the quinoa into a saucepan and cover with 150ml/5fl oz cold water. Slowly bring to a simmer over a medium heat. Cook for 15–20 minutes or until tender. Drain, set aside and allow to cool. Put the quinoa into a saucepan and cover with 150ml/5fl oz cold water. Slowly bring to a simmer over a medium heat. Cook for 15–20 minutes or until tender. Drain, set aside and allow to cool. Place a small frying pan over a medium heat, add the sunflower seeds and linseeds and lightly toss for 1 minute until golden. Set aside. Place a small frying pan over a medium heat, add the sunflower seeds and linseeds and lightly toss for 1 minute until golden. Set aside. For the dressing, put all the ingredients into a clean jam jar and shake vigorously until you’ve got a well-incorporated dressing. For the dressing, put all the ingredients into a clean jam jar and shake vigorously until you’ve got a well-incorporated dressing. Put the quinoa, toasted seeds and the remaining salad ingredients into a large bowl and mix well. Season with a little salt and pepper and add the desired amount of dressing to serve – I like mine to be quite heavily dressed. Put the quinoa, toasted seeds and the remaining salad ingredients into a large bowl and mix well. Season with a little salt and pepper and add the desired amount of dressing to serve – I like mine to be quite heavily dressed.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/super_summer_salad_72837", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Super summer salad recipe", "content": "An average of 3.0 out of 5 stars from 2 ratings Perfect for a quick midweek tea, but also as a showstopper on a sunny afternoon in the garden. Serve alongside summer tarts, quiches, baked fish or roast lamb. 50g/1¾oz quinoa1 tbsp sunflower seeds1 tbsp linseeds100g/3½oz cooked peas, frozen or fresh100g/3½oz cooked broad beans, frozen or fresh100g/3½oz cucumber, diced2–3 Little Gem lettuces, washed and roughly choppedhandful fresh flatleaf parsley, leaves only2–3 fresh mint sprigs, leaves onlygood handful fresh oregano, leaves onlyfew basil leaves or soft herbs from your veg patch or herb garden200g/7oz feta, crumbled 50g/1¾oz quinoa 1 tbsp sunflower seeds 1 tbsp linseeds 100g/3½oz cooked peas, frozen or fresh 100g/3½oz cooked broad beans, frozen or fresh 100g/3½oz cucumber, diced 2–3 Little Gem lettuces, washed and roughly chopped handful fresh flatleaf parsley, leaves only 2–3 fresh mint sprigs, leaves only good handful fresh oregano, leaves only few basil leaves or soft herbs from your veg patch or herb garden 200g/7oz feta, crumbled 2 tbsp Dijon or English mustard4 tbsp Norfolk rapeseed oil2 tbsp cider vinegar or vinegar of choicesea salt and freshly ground black pepper 2 tbsp Dijon or English mustard 4 tbsp Norfolk rapeseed oil 2 tbsp cider vinegar or vinegar of choice sea salt and freshly ground black pepper Method Put the quinoa into a saucepan and cover with 150ml/5fl oz cold water. Slowly bring to a simmer over a medium heat. Cook for 15–20 minutes or until tender. Drain, set aside and allow to cool.Place a small frying pan over a medium heat, add the sunflower seeds and linseeds and lightly toss for 1 minute until golden. Set aside.For the dressing, put all the ingredients into a clean jam jar and shake vigorously until you’ve got a well-incorporated dressing. Put the quinoa, toasted seeds and the remaining salad ingredients into a large bowl and mix well. Season with a little salt and pepper and add the desired amount of dressing to serve – I like mine to be quite heavily dressed. Put the quinoa into a saucepan and cover with 150ml/5fl oz cold water. Slowly bring to a simmer over a medium heat. Cook for 15–20 minutes or until tender. Drain, set aside and allow to cool. Put the quinoa into a saucepan and cover with 150ml/5fl oz cold water. Slowly bring to a simmer over a medium heat. Cook for 15–20 minutes or until tender. Drain, set aside and allow to cool. Place a small frying pan over a medium heat, add the sunflower seeds and linseeds and lightly toss for 1 minute until golden. Set aside. Place a small frying pan over a medium heat, add the sunflower seeds and linseeds and lightly toss for 1 minute until golden. Set aside. For the dressing, put all the ingredients into a clean jam jar and shake vigorously until you’ve got a well-incorporated dressing. For the dressing, put all the ingredients into a clean jam jar and shake vigorously until you’ve got a well-incorporated dressing. Put the quinoa, toasted seeds and the remaining salad ingredients into a large bowl and mix well. Season with a little salt and pepper and add the desired amount of dressing to serve – I like mine to be quite heavily dressed. Put the quinoa, toasted seeds and the remaining salad ingredients into a large bowl and mix well. Season with a little salt and pepper and add the desired amount of dressing to serve – I like mine to be quite heavily dressed." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd38eb3bdbfd0cbffe30" }
fe251317d252eef31532b6d618d3830c85cf1a0314bff61263062b30fd7988db
Easy nut roast recipe An average of 4.7 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nut_roast_74357_16x9.jpg This really easy vegetarian nut roast can happily be made in advance and sit for a half an hour. It’s also brilliant cold with chutney in sandwiches. butter, for greasing and frying2 tbsp oil1 onion, chopped3 garlic cloves, grated1 tsp finely chopped rosemary (or ½ tsp dried rosemary)300g/10½oz flat or portabello mushrooms, roughly chopped300g10½oz mixed nuts75g/2½oz emmental, grated50g/1¾oz vegetarian Parmesan-style cheese, grated125g/4½oz cooked mixed grains, (quinoa, wheatberries, barley, etc., from a vacuum pack)125g/4½oz cooked Puy lentils (tinned or vacuum packed is fine)small bunch thyme, leaves pickedsmall bunch sage, leaves chopped, plus extra whole leaves for garnish75g/2½oz soft breadcrumbs, plus extra for garnish40g/1½oz pine nuts (optional)100g/3½oz dried apricots, chopped1 unwaxed lemon, finely grated zest only6 large eggs, beaten100ml/3½fl oz white wine2 tbsp soy sauce2 leeks, thinly slicedsalt and freshly ground black pepper, to taste butter, for greasing and frying 2 tbsp oil 1 onion, chopped 3 garlic cloves, grated 1 tsp finely chopped rosemary (or ½ tsp dried rosemary) 300g/10½oz flat or portabello mushrooms, roughly chopped 300g10½oz mixed nuts 75g/2½oz emmental, grated 50g/1¾oz vegetarian Parmesan-style cheese, grated 125g/4½oz cooked mixed grains, (quinoa, wheatberries, barley, etc., from a vacuum pack) 125g/4½oz cooked Puy lentils (tinned or vacuum packed is fine) small bunch thyme, leaves picked small bunch sage, leaves chopped, plus extra whole leaves for garnish 75g/2½oz soft breadcrumbs, plus extra for garnish 40g/1½oz pine nuts (optional) 100g/3½oz dried apricots, chopped 1 unwaxed lemon, finely grated zest only 6 large eggs, beaten 100ml/3½fl oz white wine 2 tbsp soy sauce 2 leeks, thinly sliced salt and freshly ground black pepper, to taste Method Pre-heat the oven to 180C/160C Fan/Gas 4. Butter a 900g/2lb loaf tin and line the bottom with a strip of baking paper that comes up the short sides. This will help loosen the loaf to turn it out.Add 1 tablespoon oil to a frying pan and gently fry the onion for 10 minutes until soft, and just beginning to colour. Add the garlic and fry for 1 minute. Transfer to a bowl. Set the pan back on the heat, add the remaining oil and fry the rosemary and mushrooms until they have browned, released their water and are mostly dry. Set aside with the onions and garlic.Put the nuts in a food processor and pulse until roughly chopped. Transfer to a large bowl with the cheese, grains, lentils, herbs, breadcrumbs, pine nuts (if using) and apricots. Stir in the onion and mushroom mixture.In another bowl, combine the lemon zest, eggs, wine and soy sauce. Pour into the nut mixture, season with salt and plenty of black pepper and stir until thoroughly combined. Put a layer of sliced leeks in the bottom of the prepared loaf tin so they are lying flat and evenly spread out (reserve the green parts for garnish). Pour the nut roast mixture on top and pack down with the back of a spoon. Cover with foil and bake for 1 hour. Allow the nut roast to rest for at least ten minutes before turning out. To garnish, heat a knob of butter in a frying pan over a medium heat. Add the green parts of the sliced leeks and fry for 5 minutes, stirring occasionally, until softened. Add the reserved breadcrumbs and sage leaves, stirring until the breadcrumbs are beginning to crisp a little. Sprinkle the mixture over the top of the turned-out nut roast and serve with all the trimmings. Pre-heat the oven to 180C/160C Fan/Gas 4. Butter a 900g/2lb loaf tin and line the bottom with a strip of baking paper that comes up the short sides. This will help loosen the loaf to turn it out. Pre-heat the oven to 180C/160C Fan/Gas 4. Butter a 900g/2lb loaf tin and line the bottom with a strip of baking paper that comes up the short sides. This will help loosen the loaf to turn it out. Add 1 tablespoon oil to a frying pan and gently fry the onion for 10 minutes until soft, and just beginning to colour. Add the garlic and fry for 1 minute. Transfer to a bowl. Set the pan back on the heat, add the remaining oil and fry the rosemary and mushrooms until they have browned, released their water and are mostly dry. Set aside with the onions and garlic. Add 1 tablespoon oil to a frying pan and gently fry the onion for 10 minutes until soft, and just beginning to colour. Add the garlic and fry for 1 minute. Transfer to a bowl. Set the pan back on the heat, add the remaining oil and fry the rosemary and mushrooms until they have browned, released their water and are mostly dry. Set aside with the onions and garlic. Put the nuts in a food processor and pulse until roughly chopped. Transfer to a large bowl with the cheese, grains, lentils, herbs, breadcrumbs, pine nuts (if using) and apricots. Stir in the onion and mushroom mixture. Put the nuts in a food processor and pulse until roughly chopped. Transfer to a large bowl with the cheese, grains, lentils, herbs, breadcrumbs, pine nuts (if using) and apricots. Stir in the onion and mushroom mixture. In another bowl, combine the lemon zest, eggs, wine and soy sauce. Pour into the nut mixture, season with salt and plenty of black pepper and stir until thoroughly combined. In another bowl, combine the lemon zest, eggs, wine and soy sauce. Pour into the nut mixture, season with salt and plenty of black pepper and stir until thoroughly combined. Put a layer of sliced leeks in the bottom of the prepared loaf tin so they are lying flat and evenly spread out (reserve the green parts for garnish). Pour the nut roast mixture on top and pack down with the back of a spoon. Cover with foil and bake for 1 hour. Allow the nut roast to rest for at least ten minutes before turning out. Put a layer of sliced leeks in the bottom of the prepared loaf tin so they are lying flat and evenly spread out (reserve the green parts for garnish). Pour the nut roast mixture on top and pack down with the back of a spoon. Cover with foil and bake for 1 hour. Allow the nut roast to rest for at least ten minutes before turning out. To garnish, heat a knob of butter in a frying pan over a medium heat. Add the green parts of the sliced leeks and fry for 5 minutes, stirring occasionally, until softened. Add the reserved breadcrumbs and sage leaves, stirring until the breadcrumbs are beginning to crisp a little. Sprinkle the mixture over the top of the turned-out nut roast and serve with all the trimmings. To garnish, heat a knob of butter in a frying pan over a medium heat. Add the green parts of the sliced leeks and fry for 5 minutes, stirring occasionally, until softened. Add the reserved breadcrumbs and sage leaves, stirring until the breadcrumbs are beginning to crisp a little. Sprinkle the mixture over the top of the turned-out nut roast and serve with all the trimmings.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/nut_roast_74357", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy nut roast recipe", "content": "An average of 4.7 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nut_roast_74357_16x9.jpg This really easy vegetarian nut roast can happily be made in advance and sit for a half an hour. It’s also brilliant cold with chutney in sandwiches. butter, for greasing and frying2 tbsp oil1 onion, chopped3 garlic cloves, grated1 tsp finely chopped rosemary (or ½ tsp dried rosemary)300g/10½oz flat or portabello mushrooms, roughly chopped300g10½oz mixed nuts75g/2½oz emmental, grated50g/1¾oz vegetarian Parmesan-style cheese, grated125g/4½oz cooked mixed grains, (quinoa, wheatberries, barley, etc., from a vacuum pack)125g/4½oz cooked Puy lentils (tinned or vacuum packed is fine)small bunch thyme, leaves pickedsmall bunch sage, leaves chopped, plus extra whole leaves for garnish75g/2½oz soft breadcrumbs, plus extra for garnish40g/1½oz pine nuts (optional)100g/3½oz dried apricots, chopped1 unwaxed lemon, finely grated zest only6 large eggs, beaten100ml/3½fl oz white wine2 tbsp soy sauce2 leeks, thinly slicedsalt and freshly ground black pepper, to taste butter, for greasing and frying 2 tbsp oil 1 onion, chopped 3 garlic cloves, grated 1 tsp finely chopped rosemary (or ½ tsp dried rosemary) 300g/10½oz flat or portabello mushrooms, roughly chopped 300g10½oz mixed nuts 75g/2½oz emmental, grated 50g/1¾oz vegetarian Parmesan-style cheese, grated 125g/4½oz cooked mixed grains, (quinoa, wheatberries, barley, etc., from a vacuum pack) 125g/4½oz cooked Puy lentils (tinned or vacuum packed is fine) small bunch thyme, leaves picked small bunch sage, leaves chopped, plus extra whole leaves for garnish 75g/2½oz soft breadcrumbs, plus extra for garnish 40g/1½oz pine nuts (optional) 100g/3½oz dried apricots, chopped 1 unwaxed lemon, finely grated zest only 6 large eggs, beaten 100ml/3½fl oz white wine 2 tbsp soy sauce 2 leeks, thinly sliced salt and freshly ground black pepper, to taste Method Pre-heat the oven to 180C/160C Fan/Gas 4. Butter a 900g/2lb loaf tin and line the bottom with a strip of baking paper that comes up the short sides. This will help loosen the loaf to turn it out.Add 1 tablespoon oil to a frying pan and gently fry the onion for 10 minutes until soft, and just beginning to colour. Add the garlic and fry for 1 minute. Transfer to a bowl. Set the pan back on the heat, add the remaining oil and fry the rosemary and mushrooms until they have browned, released their water and are mostly dry. Set aside with the onions and garlic.Put the nuts in a food processor and pulse until roughly chopped. Transfer to a large bowl with the cheese, grains, lentils, herbs, breadcrumbs, pine nuts (if using) and apricots. Stir in the onion and mushroom mixture.In another bowl, combine the lemon zest, eggs, wine and soy sauce. Pour into the nut mixture, season with salt and plenty of black pepper and stir until thoroughly combined. Put a layer of sliced leeks in the bottom of the prepared loaf tin so they are lying flat and evenly spread out (reserve the green parts for garnish). Pour the nut roast mixture on top and pack down with the back of a spoon. Cover with foil and bake for 1 hour. Allow the nut roast to rest for at least ten minutes before turning out. To garnish, heat a knob of butter in a frying pan over a medium heat. Add the green parts of the sliced leeks and fry for 5 minutes, stirring occasionally, until softened. Add the reserved breadcrumbs and sage leaves, stirring until the breadcrumbs are beginning to crisp a little. Sprinkle the mixture over the top of the turned-out nut roast and serve with all the trimmings. Pre-heat the oven to 180C/160C Fan/Gas 4. Butter a 900g/2lb loaf tin and line the bottom with a strip of baking paper that comes up the short sides. This will help loosen the loaf to turn it out. Pre-heat the oven to 180C/160C Fan/Gas 4. Butter a 900g/2lb loaf tin and line the bottom with a strip of baking paper that comes up the short sides. This will help loosen the loaf to turn it out. Add 1 tablespoon oil to a frying pan and gently fry the onion for 10 minutes until soft, and just beginning to colour. Add the garlic and fry for 1 minute. Transfer to a bowl. Set the pan back on the heat, add the remaining oil and fry the rosemary and mushrooms until they have browned, released their water and are mostly dry. Set aside with the onions and garlic. Add 1 tablespoon oil to a frying pan and gently fry the onion for 10 minutes until soft, and just beginning to colour. Add the garlic and fry for 1 minute. Transfer to a bowl. Set the pan back on the heat, add the remaining oil and fry the rosemary and mushrooms until they have browned, released their water and are mostly dry. Set aside with the onions and garlic. Put the nuts in a food processor and pulse until roughly chopped. Transfer to a large bowl with the cheese, grains, lentils, herbs, breadcrumbs, pine nuts (if using) and apricots. Stir in the onion and mushroom mixture. Put the nuts in a food processor and pulse until roughly chopped. Transfer to a large bowl with the cheese, grains, lentils, herbs, breadcrumbs, pine nuts (if using) and apricots. Stir in the onion and mushroom mixture. In another bowl, combine the lemon zest, eggs, wine and soy sauce. Pour into the nut mixture, season with salt and plenty of black pepper and stir until thoroughly combined. In another bowl, combine the lemon zest, eggs, wine and soy sauce. Pour into the nut mixture, season with salt and plenty of black pepper and stir until thoroughly combined. Put a layer of sliced leeks in the bottom of the prepared loaf tin so they are lying flat and evenly spread out (reserve the green parts for garnish). Pour the nut roast mixture on top and pack down with the back of a spoon. Cover with foil and bake for 1 hour. Allow the nut roast to rest for at least ten minutes before turning out. Put a layer of sliced leeks in the bottom of the prepared loaf tin so they are lying flat and evenly spread out (reserve the green parts for garnish). Pour the nut roast mixture on top and pack down with the back of a spoon. Cover with foil and bake for 1 hour. Allow the nut roast to rest for at least ten minutes before turning out. To garnish, heat a knob of butter in a frying pan over a medium heat. Add the green parts of the sliced leeks and fry for 5 minutes, stirring occasionally, until softened. Add the reserved breadcrumbs and sage leaves, stirring until the breadcrumbs are beginning to crisp a little. Sprinkle the mixture over the top of the turned-out nut roast and serve with all the trimmings. To garnish, heat a knob of butter in a frying pan over a medium heat. Add the green parts of the sliced leeks and fry for 5 minutes, stirring occasionally, until softened. Add the reserved breadcrumbs and sage leaves, stirring until the breadcrumbs are beginning to crisp a little. Sprinkle the mixture over the top of the turned-out nut roast and serve with all the trimmings." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd38eb3bdbfd0cbffe31" }
4657d60041c11ea43967f653fe741f6aad444b2ae9e2522103d37990d4452e52
Indian-spiced potato croquettes with poached eggs recipe An average of 4.3 out of 5 stars from 4 ratings Use leftover mashed potato, add some spices and make delicious flavoursome croquettes, served with fried veg and poached eggs. 300g/10½oz mashed potato1 tbsp curry powder1 tsp ground cumin1 tsp ground turmeric10g/½oz nigella seeds10g/½oz coriander seeds, toasted and crushed75g/2½oz uncooked quinoa75g/2½oz gram flour1 free-range egg, beaten 300g/10½oz mashed potato 1 tbsp curry powder 1 tsp ground cumin 1 tsp ground turmeric 10g/½oz nigella seeds 10g/½oz coriander seeds, toasted and crushed 75g/2½oz uncooked quinoa 75g/2½oz gram flour 1 free-range egg, beaten 1 leek, finely chopped½ head broccoli, chopped into florets1 head pak choi, leaves separated2 tbsp olive oilFor the dressing2 tbsp vegetable oil1 lime, juice only½ tsp curry powderpinch nigella seedspinch toasted coriander seeds 1 leek, finely chopped ½ head broccoli, chopped into florets 1 head pak choi, leaves separated 2 tbsp olive oil For the dressing 2 tbsp vegetable oil 1 lime, juice only ½ tsp curry powder pinch nigella seeds pinch toasted coriander seeds 4 free-range eggs 4 free-range eggs Method To make the croquettes, warm up the mashed potato in a saucepan or microwave then place the mash, curry powder, cumin and turmeric into a large bowl and mix to combine. Shape the mixture into 4 croquette shapes.Put the nigella and coriander seeds and quinoa in a bowl and mix. Place the gram flour in a seperate bowl. Place the beaten egg in a third bowl. Roll each croquette in the flour then egg then seed mix.Heat the oil a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Never leave unattended.) Deep-fry the croquettes until golden-brown and crisp. Drain on kitchen paper.To make vegetables, blanch the leek, broccoli and pak choi in a pan of boiling, salted water. After a few minutes, remove from the heat and drain.Heat a frying pan with the oil, add the vegetables and cook for 2–3 minutes.Fill a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Remove with a slotted spoon and drain.For the Indian-spiced dressing, mix all the ingredients together in a small bowl.To serve, drizzle the dressing over the vegetables on a serving plate. Top with the croquettes and poached eggs. To make the croquettes, warm up the mashed potato in a saucepan or microwave then place the mash, curry powder, cumin and turmeric into a large bowl and mix to combine. Shape the mixture into 4 croquette shapes. To make the croquettes, warm up the mashed potato in a saucepan or microwave then place the mash, curry powder, cumin and turmeric into a large bowl and mix to combine. Shape the mixture into 4 croquette shapes. Put the nigella and coriander seeds and quinoa in a bowl and mix. Place the gram flour in a seperate bowl. Place the beaten egg in a third bowl. Roll each croquette in the flour then egg then seed mix. Put the nigella and coriander seeds and quinoa in a bowl and mix. Place the gram flour in a seperate bowl. Place the beaten egg in a third bowl. Roll each croquette in the flour then egg then seed mix. Heat the oil a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Never leave unattended.) Deep-fry the croquettes until golden-brown and crisp. Drain on kitchen paper. Heat the oil a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Never leave unattended.) Deep-fry the croquettes until golden-brown and crisp. Drain on kitchen paper. To make vegetables, blanch the leek, broccoli and pak choi in a pan of boiling, salted water. After a few minutes, remove from the heat and drain. To make vegetables, blanch the leek, broccoli and pak choi in a pan of boiling, salted water. After a few minutes, remove from the heat and drain. Heat a frying pan with the oil, add the vegetables and cook for 2–3 minutes. Heat a frying pan with the oil, add the vegetables and cook for 2–3 minutes. Fill a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Remove with a slotted spoon and drain. Fill a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Remove with a slotted spoon and drain. For the Indian-spiced dressing, mix all the ingredients together in a small bowl. For the Indian-spiced dressing, mix all the ingredients together in a small bowl. To serve, drizzle the dressing over the vegetables on a serving plate. Top with the croquettes and poached eggs. To serve, drizzle the dressing over the vegetables on a serving plate. Top with the croquettes and poached eggs.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/indian-spiced_potato_72095", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Indian-spiced potato croquettes with poached eggs recipe", "content": "An average of 4.3 out of 5 stars from 4 ratings Use leftover mashed potato, add some spices and make delicious flavoursome croquettes, served with fried veg and poached eggs. 300g/10½oz mashed potato1 tbsp curry powder1 tsp ground cumin1 tsp ground turmeric10g/½oz nigella seeds10g/½oz coriander seeds, toasted and crushed75g/2½oz uncooked quinoa75g/2½oz gram flour1 free-range egg, beaten 300g/10½oz mashed potato 1 tbsp curry powder 1 tsp ground cumin 1 tsp ground turmeric 10g/½oz nigella seeds 10g/½oz coriander seeds, toasted and crushed 75g/2½oz uncooked quinoa 75g/2½oz gram flour 1 free-range egg, beaten 1 leek, finely chopped½ head broccoli, chopped into florets1 head pak choi, leaves separated2 tbsp olive oilFor the dressing2 tbsp vegetable oil1 lime, juice only½ tsp curry powderpinch nigella seedspinch toasted coriander seeds 1 leek, finely chopped ½ head broccoli, chopped into florets 1 head pak choi, leaves separated 2 tbsp olive oil For the dressing 2 tbsp vegetable oil 1 lime, juice only ½ tsp curry powder pinch nigella seeds pinch toasted coriander seeds 4 free-range eggs 4 free-range eggs Method To make the croquettes, warm up the mashed potato in a saucepan or microwave then place the mash, curry powder, cumin and turmeric into a large bowl and mix to combine. Shape the mixture into 4 croquette shapes.Put the nigella and coriander seeds and quinoa in a bowl and mix. Place the gram flour in a seperate bowl. Place the beaten egg in a third bowl. Roll each croquette in the flour then egg then seed mix.Heat the oil a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Never leave unattended.) Deep-fry the croquettes until golden-brown and crisp. Drain on kitchen paper.To make vegetables, blanch the leek, broccoli and pak choi in a pan of boiling, salted water. After a few minutes, remove from the heat and drain.Heat a frying pan with the oil, add the vegetables and cook for 2–3 minutes.Fill a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Remove with a slotted spoon and drain.For the Indian-spiced dressing, mix all the ingredients together in a small bowl.To serve, drizzle the dressing over the vegetables on a serving plate. Top with the croquettes and poached eggs. To make the croquettes, warm up the mashed potato in a saucepan or microwave then place the mash, curry powder, cumin and turmeric into a large bowl and mix to combine. Shape the mixture into 4 croquette shapes. To make the croquettes, warm up the mashed potato in a saucepan or microwave then place the mash, curry powder, cumin and turmeric into a large bowl and mix to combine. Shape the mixture into 4 croquette shapes. Put the nigella and coriander seeds and quinoa in a bowl and mix. Place the gram flour in a seperate bowl. Place the beaten egg in a third bowl. Roll each croquette in the flour then egg then seed mix. Put the nigella and coriander seeds and quinoa in a bowl and mix. Place the gram flour in a seperate bowl. Place the beaten egg in a third bowl. Roll each croquette in the flour then egg then seed mix. Heat the oil a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Never leave unattended.) Deep-fry the croquettes until golden-brown and crisp. Drain on kitchen paper. Heat the oil a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Never leave unattended.) Deep-fry the croquettes until golden-brown and crisp. Drain on kitchen paper. To make vegetables, blanch the leek, broccoli and pak choi in a pan of boiling, salted water. After a few minutes, remove from the heat and drain. To make vegetables, blanch the leek, broccoli and pak choi in a pan of boiling, salted water. After a few minutes, remove from the heat and drain. Heat a frying pan with the oil, add the vegetables and cook for 2–3 minutes. Heat a frying pan with the oil, add the vegetables and cook for 2–3 minutes. Fill a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Remove with a slotted spoon and drain. Fill a small pan just over one third full with cold water and bring it to the boil. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Remove with a slotted spoon and drain. For the Indian-spiced dressing, mix all the ingredients together in a small bowl. For the Indian-spiced dressing, mix all the ingredients together in a small bowl. To serve, drizzle the dressing over the vegetables on a serving plate. Top with the croquettes and poached eggs. To serve, drizzle the dressing over the vegetables on a serving plate. Top with the croquettes and poached eggs." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd38eb3bdbfd0cbffe32" }
e5ffcf97424c15f6274aa234371cd17852f7e23e9a73fbf0424d040bfd2c1535
Low-FODMAP vegetable chilli recipe An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_vegetable_68093_16x9.jpg This quick and easy all-in-one-pan vegan supper is packed with punchy flavours. 1 tbsp olive oil1 aubergine, cut into chunks2 courgettes, cut into chunks2 large red peppers, cut into chunks1 fresh red or green chilli, finely chopped 2 tsp paprika1 tsp ground cumin1 tsp ground coriander1 tsp asafoetida400g tin chopped tomatoes1 tbsp tomato purée1 tbsp cocoa powder100g/3½oz quinoa, rinsed thoroughly under cold running water200g/7oz frozen or fresh edamame (young green soya beans)1 bunch spring onions, green parts only, choppedlarge handful fresh parsley, chopped 1 tbsp olive oil 1 aubergine, cut into chunks 2 courgettes, cut into chunks 2 large red peppers, cut into chunks 1 fresh red or green chilli, finely chopped 2 tsp paprika 1 tsp ground cumin 1 tsp ground coriander 1 tsp asafoetida 400g tin chopped tomatoes 1 tbsp tomato purée 1 tbsp cocoa powder 100g/3½oz quinoa, rinsed thoroughly under cold running water 200g/7oz frozen or fresh edamame (young green soya beans) 1 bunch spring onions, green parts only, chopped large handful fresh parsley, chopped Method Heat the oil in a large pan over a medium heat, add the aubergine, courgettes and peppers and fry gently for 7–8 minutes, stirring occasionally, until beginning to soften.Add the chilli and spices and cook for a couple of minutes. Add the tomatoes, tomato purée and cocoa powder, stir well and bring to a simmer.Add the quinoa and 400ml/14fl oz water and bring to the boil, then simmer for about 15 minutes, or until the quinoa has absorbed the water.Stir in the edamame beans (if they are frozen they will defrost in the pan) and heat through for 5 minutes. Sprinkle the spring onions and parsley over the top and gently stir through. Serve on its own or with a baked potato. Heat the oil in a large pan over a medium heat, add the aubergine, courgettes and peppers and fry gently for 7–8 minutes, stirring occasionally, until beginning to soften. Heat the oil in a large pan over a medium heat, add the aubergine, courgettes and peppers and fry gently for 7–8 minutes, stirring occasionally, until beginning to soften. Add the chilli and spices and cook for a couple of minutes. Add the tomatoes, tomato purée and cocoa powder, stir well and bring to a simmer. Add the chilli and spices and cook for a couple of minutes. Add the tomatoes, tomato purée and cocoa powder, stir well and bring to a simmer. Add the quinoa and 400ml/14fl oz water and bring to the boil, then simmer for about 15 minutes, or until the quinoa has absorbed the water. Add the quinoa and 400ml/14fl oz water and bring to the boil, then simmer for about 15 minutes, or until the quinoa has absorbed the water. Stir in the edamame beans (if they are frozen they will defrost in the pan) and heat through for 5 minutes. Stir in the edamame beans (if they are frozen they will defrost in the pan) and heat through for 5 minutes. Sprinkle the spring onions and parsley over the top and gently stir through. Serve on its own or with a baked potato. Sprinkle the spring onions and parsley over the top and gently stir through. Serve on its own or with a baked potato. Recipe tips Mature and dried soy beans can be problematic on a low-FODMAP diet, but young green soya beans, aka edamame beans, are fine. They are often sold frozen, podded and ready to use. Quinoa is a grain, so you could serve this by itself, or with a small portion of rice (30g instead of 50g dried weight). A small amount of spice can often be tolerated, but omit the chilli if you know it to be a trigger food.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/low-fodmap_vegetable_68093", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Low-FODMAP vegetable chilli recipe", "content": "An average of 3.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fodmap_vegetable_68093_16x9.jpg This quick and easy all-in-one-pan vegan supper is packed with punchy flavours. 1 tbsp olive oil1 aubergine, cut into chunks2 courgettes, cut into chunks2 large red peppers, cut into chunks1 fresh red or green chilli, finely chopped 2 tsp paprika1 tsp ground cumin1 tsp ground coriander1 tsp asafoetida400g tin chopped tomatoes1 tbsp tomato purée1 tbsp cocoa powder100g/3½oz quinoa, rinsed thoroughly under cold running water200g/7oz frozen or fresh edamame (young green soya beans)1 bunch spring onions, green parts only, choppedlarge handful fresh parsley, chopped 1 tbsp olive oil 1 aubergine, cut into chunks 2 courgettes, cut into chunks 2 large red peppers, cut into chunks 1 fresh red or green chilli, finely chopped 2 tsp paprika 1 tsp ground cumin 1 tsp ground coriander 1 tsp asafoetida 400g tin chopped tomatoes 1 tbsp tomato purée 1 tbsp cocoa powder 100g/3½oz quinoa, rinsed thoroughly under cold running water 200g/7oz frozen or fresh edamame (young green soya beans) 1 bunch spring onions, green parts only, chopped large handful fresh parsley, chopped Method Heat the oil in a large pan over a medium heat, add the aubergine, courgettes and peppers and fry gently for 7–8 minutes, stirring occasionally, until beginning to soften.Add the chilli and spices and cook for a couple of minutes. Add the tomatoes, tomato purée and cocoa powder, stir well and bring to a simmer.Add the quinoa and 400ml/14fl oz water and bring to the boil, then simmer for about 15 minutes, or until the quinoa has absorbed the water.Stir in the edamame beans (if they are frozen they will defrost in the pan) and heat through for 5 minutes. Sprinkle the spring onions and parsley over the top and gently stir through. Serve on its own or with a baked potato. Heat the oil in a large pan over a medium heat, add the aubergine, courgettes and peppers and fry gently for 7–8 minutes, stirring occasionally, until beginning to soften. Heat the oil in a large pan over a medium heat, add the aubergine, courgettes and peppers and fry gently for 7–8 minutes, stirring occasionally, until beginning to soften. Add the chilli and spices and cook for a couple of minutes. Add the tomatoes, tomato purée and cocoa powder, stir well and bring to a simmer. Add the chilli and spices and cook for a couple of minutes. Add the tomatoes, tomato purée and cocoa powder, stir well and bring to a simmer. Add the quinoa and 400ml/14fl oz water and bring to the boil, then simmer for about 15 minutes, or until the quinoa has absorbed the water. Add the quinoa and 400ml/14fl oz water and bring to the boil, then simmer for about 15 minutes, or until the quinoa has absorbed the water. Stir in the edamame beans (if they are frozen they will defrost in the pan) and heat through for 5 minutes. Stir in the edamame beans (if they are frozen they will defrost in the pan) and heat through for 5 minutes. Sprinkle the spring onions and parsley over the top and gently stir through. Serve on its own or with a baked potato. Sprinkle the spring onions and parsley over the top and gently stir through. Serve on its own or with a baked potato. Recipe tips Mature and dried soy beans can be problematic on a low-FODMAP diet, but young green soya beans, aka edamame beans, are fine. They are often sold frozen, podded and ready to use. Quinoa is a grain, so you could serve this by itself, or with a small portion of rice (30g instead of 50g dried weight). A small amount of spice can often be tolerated, but omit the chilli if you know it to be a trigger food." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd39eb3bdbfd0cbffe33" }
9f3ac64f72270918f86625f1b6889555d56057aa4b63cc78ed10f9ffa26f0124
Quinoa salad recipe An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quinoa_and_edamame_bean_12565_16x9.jpg This vegan quinoa salad is packed with veg and served with a delicious lime and soy dressing. It keeps well in the fridge so a great recipe for meal prepping. Save time by using a pre-cooked pouch for the quinoa. With a GI of 46, this meal is high protein, low GI. Each serving provides 570 kcal, 15g protein, 74g carbohydrate (of which 7.7g sugars), 20g fat (of which 2.6g saturates), 16g fibre and 0.25g salt. 160–200g/6–7oz uncooked quinoa (or 400g/14oz cooked quinoa)500g/1lb 2oz frozen edamame beans, defrosted2 carrots, grated1 pepper, thinly sliced 200g/7oz spinach leaves2 tbsp freshly chopped coriander leaves 160–200g/6–7oz uncooked quinoa (or 400g/14oz cooked quinoa) 500g/1lb 2oz frozen edamame beans, defrosted 2 carrots, grated 1 pepper, thinly sliced 200g/7oz spinach leaves 2 tbsp freshly chopped coriander leaves 2 tbsp olive oil1 tsp sesame seeds1 tsp soy sauce1 tbsp white wine vinegar½ lime, juice onlydiced chilli (optional) 2 tbsp olive oil 1 tsp sesame seeds 1 tsp soy sauce 1 tbsp white wine vinegar ½ lime, juice only diced chilli (optional) Method Rinse the quinoa under cold, running water until the water runs clear (this will remove any bitterness). Drain and cook the quinoa in a saucepan of boiling water according to the packet instructions (about 15 minutes), then let it cool.For the dressing, mix the dressing ingredients in a bowl and whisk together.Combine the quinoa, edamame, grated carrots, sliced pepper and spinach. Pour over the dressing, add the coriander and mix well. Serve immediately or store in the fridge for up to 5 days. Rinse the quinoa under cold, running water until the water runs clear (this will remove any bitterness). Drain and cook the quinoa in a saucepan of boiling water according to the packet instructions (about 15 minutes), then let it cool. Rinse the quinoa under cold, running water until the water runs clear (this will remove any bitterness). Drain and cook the quinoa in a saucepan of boiling water according to the packet instructions (about 15 minutes), then let it cool. For the dressing, mix the dressing ingredients in a bowl and whisk together. For the dressing, mix the dressing ingredients in a bowl and whisk together. Combine the quinoa, edamame, grated carrots, sliced pepper and spinach. Pour over the dressing, add the coriander and mix well. Combine the quinoa, edamame, grated carrots, sliced pepper and spinach. Pour over the dressing, add the coriander and mix well. Serve immediately or store in the fridge for up to 5 days. Serve immediately or store in the fridge for up to 5 days.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/quinoa_and_edamame_bean_12565", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Quinoa salad recipe", "content": "An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quinoa_and_edamame_bean_12565_16x9.jpg This vegan quinoa salad is packed with veg and served with a delicious lime and soy dressing. It keeps well in the fridge so a great recipe for meal prepping. Save time by using a pre-cooked pouch for the quinoa. With a GI of 46, this meal is high protein, low GI. Each serving provides 570 kcal, 15g protein, 74g carbohydrate (of which 7.7g sugars), 20g fat (of which 2.6g saturates), 16g fibre and 0.25g salt. 160–200g/6–7oz uncooked quinoa (or 400g/14oz cooked quinoa)500g/1lb 2oz frozen edamame beans, defrosted2 carrots, grated1 pepper, thinly sliced 200g/7oz spinach leaves2 tbsp freshly chopped coriander leaves 160–200g/6–7oz uncooked quinoa (or 400g/14oz cooked quinoa) 500g/1lb 2oz frozen edamame beans, defrosted 2 carrots, grated 1 pepper, thinly sliced 200g/7oz spinach leaves 2 tbsp freshly chopped coriander leaves 2 tbsp olive oil1 tsp sesame seeds1 tsp soy sauce1 tbsp white wine vinegar½ lime, juice onlydiced chilli (optional) 2 tbsp olive oil 1 tsp sesame seeds 1 tsp soy sauce 1 tbsp white wine vinegar ½ lime, juice only diced chilli (optional) Method Rinse the quinoa under cold, running water until the water runs clear (this will remove any bitterness). Drain and cook the quinoa in a saucepan of boiling water according to the packet instructions (about 15 minutes), then let it cool.For the dressing, mix the dressing ingredients in a bowl and whisk together.Combine the quinoa, edamame, grated carrots, sliced pepper and spinach. Pour over the dressing, add the coriander and mix well. Serve immediately or store in the fridge for up to 5 days. Rinse the quinoa under cold, running water until the water runs clear (this will remove any bitterness). Drain and cook the quinoa in a saucepan of boiling water according to the packet instructions (about 15 minutes), then let it cool. Rinse the quinoa under cold, running water until the water runs clear (this will remove any bitterness). Drain and cook the quinoa in a saucepan of boiling water according to the packet instructions (about 15 minutes), then let it cool. For the dressing, mix the dressing ingredients in a bowl and whisk together. For the dressing, mix the dressing ingredients in a bowl and whisk together. Combine the quinoa, edamame, grated carrots, sliced pepper and spinach. Pour over the dressing, add the coriander and mix well. Combine the quinoa, edamame, grated carrots, sliced pepper and spinach. Pour over the dressing, add the coriander and mix well. Serve immediately or store in the fridge for up to 5 days. Serve immediately or store in the fridge for up to 5 days." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd39eb3bdbfd0cbffe34" }
358bceeb685f636a8be9cacaa5e0b499e1c5e0c3ec1f7ef96365e1368d19b687
Quinoa and halloumi burger recipe An average of 2.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quinoa_and_halloumi_57964_16x9.jpg These tasty vegetarian halloumi burgers use quinoa for a healthier alternative to meat or takeaways. They're gluten-free too. Each burger provides 122 kcal, 6.5g protein, 11g carbohydrate (of which 1.3g sugars), 6g fat (of which 3.5g saturates), 0.5g fibre and 0.5g salt. 250g/9oz quinoa 250ml/9fl oz vegetable stock or water2 free-range eggs, beaten3 tbsp gram flour3 tsp dried oregano or thyme½ tsp chilli flakes (or chopped fresh chilli, to taste)3 garlic cloves, crushed5 spring onions, trimmed and finely sliced225g/8oz halloumi, diced1 tbsp ghee, for fryingsalt and freshly ground black pepper 250g/9oz quinoa 250ml/9fl oz vegetable stock or water 2 free-range eggs, beaten 3 tbsp gram flour 3 tsp dried oregano or thyme ½ tsp chilli flakes (or chopped fresh chilli, to taste) 3 garlic cloves, crushed 5 spring onions, trimmed and finely sliced 225g/8oz halloumi, diced 1 tbsp ghee, for frying salt and freshly ground black pepper Method Put the quinoa in a bowl and cover with approximately 500ml/18fl oz cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Drain well.Bring the stock to the boil in a large saucepan. Add the quinoa, stir once, then simmer for 10-12 minutes, or until tender. Remove from the heat and drain well. Set aside to cool.Preheat the oven to 190C/170C Fan/Gas 5.In a large mixing bowl, beat together the eggs, gram flour, herbs, chilli, and garlic until smooth and well combined. Stir in the spring onions, halloumi and quinoa. Season with salt and pepper. Add a little more gram flour or water if needed. Shape the burger mixture into 16 equal-shaped patties in your hands. Heat the ghee in a large frying pan over a medium-high heat. When the fat is smoking, add the burger patties, shape with a spoon in the pan. You may need to do this in batches. Fry for 3-4 minutes, or until a golden-brown crust forms, then gently flip with a spatula and fry the other side.Transfer the fried burgers to a roasting tray. When all of the burgers have been fried, cook them in the oven for a further 12-15 minutes, or until cooked through. Serve with a green salad with red onion and avocado. Put the quinoa in a bowl and cover with approximately 500ml/18fl oz cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Drain well. Put the quinoa in a bowl and cover with approximately 500ml/18fl oz cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Drain well. Bring the stock to the boil in a large saucepan. Add the quinoa, stir once, then simmer for 10-12 minutes, or until tender. Remove from the heat and drain well. Set aside to cool. Bring the stock to the boil in a large saucepan. Add the quinoa, stir once, then simmer for 10-12 minutes, or until tender. Remove from the heat and drain well. Set aside to cool. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. In a large mixing bowl, beat together the eggs, gram flour, herbs, chilli, and garlic until smooth and well combined. Stir in the spring onions, halloumi and quinoa. Season with salt and pepper. Add a little more gram flour or water if needed. In a large mixing bowl, beat together the eggs, gram flour, herbs, chilli, and garlic until smooth and well combined. Stir in the spring onions, halloumi and quinoa. Season with salt and pepper. Add a little more gram flour or water if needed. Shape the burger mixture into 16 equal-shaped patties in your hands. Shape the burger mixture into 16 equal-shaped patties in your hands. Heat the ghee in a large frying pan over a medium-high heat. When the fat is smoking, add the burger patties, shape with a spoon in the pan. You may need to do this in batches. Fry for 3-4 minutes, or until a golden-brown crust forms, then gently flip with a spatula and fry the other side. Heat the ghee in a large frying pan over a medium-high heat. When the fat is smoking, add the burger patties, shape with a spoon in the pan. You may need to do this in batches. Fry for 3-4 minutes, or until a golden-brown crust forms, then gently flip with a spatula and fry the other side. Transfer the fried burgers to a roasting tray. When all of the burgers have been fried, cook them in the oven for a further 12-15 minutes, or until cooked through. Transfer the fried burgers to a roasting tray. When all of the burgers have been fried, cook them in the oven for a further 12-15 minutes, or until cooked through. Serve with a green salad with red onion and avocado. Serve with a green salad with red onion and avocado. Recipe tips Tip 1: If you don’t have time to soak the quinoa, wash it thoroughly under cold running water, then cook according to the packet instructions. Tip 2: Instead of frying the burgers, you can arrange them onto a lightly greased baking tray and bake for 20-25 minutes, until firm and golden-brown. Tip 3: To check the seasoning of the burgers, fry a tablespoonful of the mixture before shaping it into patties, then season the main mixture accordingly.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/quinoa_and_halloumi_57964", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Quinoa and halloumi burger recipe", "content": "An average of 2.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quinoa_and_halloumi_57964_16x9.jpg These tasty vegetarian halloumi burgers use quinoa for a healthier alternative to meat or takeaways. They're gluten-free too. Each burger provides 122 kcal, 6.5g protein, 11g carbohydrate (of which 1.3g sugars), 6g fat (of which 3.5g saturates), 0.5g fibre and 0.5g salt. 250g/9oz quinoa 250ml/9fl oz vegetable stock or water2 free-range eggs, beaten3 tbsp gram flour3 tsp dried oregano or thyme½ tsp chilli flakes (or chopped fresh chilli, to taste)3 garlic cloves, crushed5 spring onions, trimmed and finely sliced225g/8oz halloumi, diced1 tbsp ghee, for fryingsalt and freshly ground black pepper 250g/9oz quinoa 250ml/9fl oz vegetable stock or water 2 free-range eggs, beaten 3 tbsp gram flour 3 tsp dried oregano or thyme ½ tsp chilli flakes (or chopped fresh chilli, to taste) 3 garlic cloves, crushed 5 spring onions, trimmed and finely sliced 225g/8oz halloumi, diced 1 tbsp ghee, for frying salt and freshly ground black pepper Method Put the quinoa in a bowl and cover with approximately 500ml/18fl oz cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Drain well.Bring the stock to the boil in a large saucepan. Add the quinoa, stir once, then simmer for 10-12 minutes, or until tender. Remove from the heat and drain well. Set aside to cool.Preheat the oven to 190C/170C Fan/Gas 5.In a large mixing bowl, beat together the eggs, gram flour, herbs, chilli, and garlic until smooth and well combined. Stir in the spring onions, halloumi and quinoa. Season with salt and pepper. Add a little more gram flour or water if needed. Shape the burger mixture into 16 equal-shaped patties in your hands. Heat the ghee in a large frying pan over a medium-high heat. When the fat is smoking, add the burger patties, shape with a spoon in the pan. You may need to do this in batches. Fry for 3-4 minutes, or until a golden-brown crust forms, then gently flip with a spatula and fry the other side.Transfer the fried burgers to a roasting tray. When all of the burgers have been fried, cook them in the oven for a further 12-15 minutes, or until cooked through. Serve with a green salad with red onion and avocado. Put the quinoa in a bowl and cover with approximately 500ml/18fl oz cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Drain well. Put the quinoa in a bowl and cover with approximately 500ml/18fl oz cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Drain well. Bring the stock to the boil in a large saucepan. Add the quinoa, stir once, then simmer for 10-12 minutes, or until tender. Remove from the heat and drain well. Set aside to cool. Bring the stock to the boil in a large saucepan. Add the quinoa, stir once, then simmer for 10-12 minutes, or until tender. Remove from the heat and drain well. Set aside to cool. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. In a large mixing bowl, beat together the eggs, gram flour, herbs, chilli, and garlic until smooth and well combined. Stir in the spring onions, halloumi and quinoa. Season with salt and pepper. Add a little more gram flour or water if needed. In a large mixing bowl, beat together the eggs, gram flour, herbs, chilli, and garlic until smooth and well combined. Stir in the spring onions, halloumi and quinoa. Season with salt and pepper. Add a little more gram flour or water if needed. Shape the burger mixture into 16 equal-shaped patties in your hands. Shape the burger mixture into 16 equal-shaped patties in your hands. Heat the ghee in a large frying pan over a medium-high heat. When the fat is smoking, add the burger patties, shape with a spoon in the pan. You may need to do this in batches. Fry for 3-4 minutes, or until a golden-brown crust forms, then gently flip with a spatula and fry the other side. Heat the ghee in a large frying pan over a medium-high heat. When the fat is smoking, add the burger patties, shape with a spoon in the pan. You may need to do this in batches. Fry for 3-4 minutes, or until a golden-brown crust forms, then gently flip with a spatula and fry the other side. Transfer the fried burgers to a roasting tray. When all of the burgers have been fried, cook them in the oven for a further 12-15 minutes, or until cooked through. Transfer the fried burgers to a roasting tray. When all of the burgers have been fried, cook them in the oven for a further 12-15 minutes, or until cooked through. Serve with a green salad with red onion and avocado. Serve with a green salad with red onion and avocado. Recipe tips Tip 1: If you don’t have time to soak the quinoa, wash it thoroughly under cold running water, then cook according to the packet instructions. Tip 2: Instead of frying the burgers, you can arrange them onto a lightly greased baking tray and bake for 20-25 minutes, until firm and golden-brown. Tip 3: To check the seasoning of the burgers, fry a tablespoonful of the mixture before shaping it into patties, then season the main mixture accordingly." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd39eb3bdbfd0cbffe35" }
f9954bc86bf89bbbd87067686c55b3fa7b017a23e3505f280355f80c3faca908
Salt and pepper tofu with chilli quinoa recipe An average of 4.0 out of 5 stars from 1 rating Homemade chilli paste and pickled onion ensure this crispy, golden salt and pepper tofu with quinoa is packed with sweet, sharp and fiery flavours. 1 small red onion, thinly sliced into rings2 tsp caster sugar1 tsp fine flaked sea salt75ml/2½fl oz white wine vinegar 1 small red onion, thinly sliced into rings 2 tsp caster sugar 1 tsp fine flaked sea salt 75ml/2½fl oz white wine vinegar ½ thumb-sized piece fresh root ginger, peeled and finely grated3 garlic cloves, finely grated or crushed½-1 tsp hot chilli powder2 spring onions, trimmed and very finely chopped1 tbsp light soy sauce, plus extra to serve ½ thumb-sized piece fresh root ginger, peeled and finely grated 3 garlic cloves, finely grated or crushed ½-1 tsp hot chilli powder 2 spring onions, trimmed and very finely chopped 1 tbsp light soy sauce, plus extra to serve 150g/5½oz quinoa200g/7oz extra-firm tofu, drained, cut into 2cm chunks75ml/2½fl oz sunflower oil2 long red chillies, finely chopped4 garlic cloves, thinly sliced2 spring onions, trimmed and thinly sliced½ tsp coarsely ground black pepper½ tsp sea saltfresh coriander, to serve 150g/5½oz quinoa 200g/7oz extra-firm tofu, drained, cut into 2cm chunks 75ml/2½fl oz sunflower oil 2 long red chillies, finely chopped 4 garlic cloves, thinly sliced 2 spring onions, trimmed and thinly sliced ½ tsp coarsely ground black pepper ½ tsp sea salt fresh coriander, to serve Method To make the pickled red onion, put the onion, sugar and salt in a medium bowl and stir in the vinegar. Add just enough cold water to completely cover the onion and leave to stand for 20–30 minutes, then drain well.To make the chilli paste, mix together the ginger, garlic, chilli powder, spring onions and a pinch of salt using a pestle and mortar until well blended, then stir in the soy sauce. Set aside.Cook the quinoa in boiling water for 12 minutes, or according to pack instructions, until just tender. Drain well, then return to the saucepan and stir in 1–2 teaspoons of the chilli paste, according to taste. Keep warm over a low heat.While the quinoa is cooking, pat the tofu chunks dry with kitchen paper or a clean tea towel. Heat the oil in a wok until smoking hot, then add the tofu and deep-fry for 1–2 minutes, or until golden and crisp on the outside – take care as it may splash a little to begin with. Use a slotted spoon to transfer the tofu to a plate lined with kitchen paper. Remove all but 1–2 tablespoons of the oil from the wok.To finish the tofu, reheat the wok until smoking hot, add the chopped chilli, garlic and spring onions and stir-fry for 10–20 seconds or until lightly coloured. Season the tofu with the pepper and ½ teaspoon of sea salt and return to the wok. Toss until the tofu is coated in the chilli and spring onion mixture, then remove from the heat. Divide the quinoa between four warmed pates, add the tofu and the pickled red onion. Scatter with fresh coriander to serve. To make the pickled red onion, put the onion, sugar and salt in a medium bowl and stir in the vinegar. Add just enough cold water to completely cover the onion and leave to stand for 20–30 minutes, then drain well. To make the pickled red onion, put the onion, sugar and salt in a medium bowl and stir in the vinegar. Add just enough cold water to completely cover the onion and leave to stand for 20–30 minutes, then drain well. To make the chilli paste, mix together the ginger, garlic, chilli powder, spring onions and a pinch of salt using a pestle and mortar until well blended, then stir in the soy sauce. Set aside. To make the chilli paste, mix together the ginger, garlic, chilli powder, spring onions and a pinch of salt using a pestle and mortar until well blended, then stir in the soy sauce. Set aside. Cook the quinoa in boiling water for 12 minutes, or according to pack instructions, until just tender. Drain well, then return to the saucepan and stir in 1–2 teaspoons of the chilli paste, according to taste. Keep warm over a low heat. Cook the quinoa in boiling water for 12 minutes, or according to pack instructions, until just tender. Drain well, then return to the saucepan and stir in 1–2 teaspoons of the chilli paste, according to taste. Keep warm over a low heat. While the quinoa is cooking, pat the tofu chunks dry with kitchen paper or a clean tea towel. Heat the oil in a wok until smoking hot, then add the tofu and deep-fry for 1–2 minutes, or until golden and crisp on the outside – take care as it may splash a little to begin with. Use a slotted spoon to transfer the tofu to a plate lined with kitchen paper. Remove all but 1–2 tablespoons of the oil from the wok. While the quinoa is cooking, pat the tofu chunks dry with kitchen paper or a clean tea towel. Heat the oil in a wok until smoking hot, then add the tofu and deep-fry for 1–2 minutes, or until golden and crisp on the outside – take care as it may splash a little to begin with. Use a slotted spoon to transfer the tofu to a plate lined with kitchen paper. Remove all but 1–2 tablespoons of the oil from the wok. To finish the tofu, reheat the wok until smoking hot, add the chopped chilli, garlic and spring onions and stir-fry for 10–20 seconds or until lightly coloured. Season the tofu with the pepper and ½ teaspoon of sea salt and return to the wok. Toss until the tofu is coated in the chilli and spring onion mixture, then remove from the heat. Divide the quinoa between four warmed pates, add the tofu and the pickled red onion. Scatter with fresh coriander to serve. To finish the tofu, reheat the wok until smoking hot, add the chopped chilli, garlic and spring onions and stir-fry for 10–20 seconds or until lightly coloured. Season the tofu with the pepper and ½ teaspoon of sea salt and return to the wok. Toss until the tofu is coated in the chilli and spring onion mixture, then remove from the heat. Divide the quinoa between four warmed pates, add the tofu and the pickled red onion. Scatter with fresh coriander to serve. Recipe tips Leftover chilli paste (there won’t be very much) can be kept in the fridge for up to three days or frozen for another time.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/salt_and_pepper_tofu_42940", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Salt and pepper tofu with chilli quinoa recipe", "content": "An average of 4.0 out of 5 stars from 1 rating Homemade chilli paste and pickled onion ensure this crispy, golden salt and pepper tofu with quinoa is packed with sweet, sharp and fiery flavours. 1 small red onion, thinly sliced into rings2 tsp caster sugar1 tsp fine flaked sea salt75ml/2½fl oz white wine vinegar 1 small red onion, thinly sliced into rings 2 tsp caster sugar 1 tsp fine flaked sea salt 75ml/2½fl oz white wine vinegar ½ thumb-sized piece fresh root ginger, peeled and finely grated3 garlic cloves, finely grated or crushed½-1 tsp hot chilli powder2 spring onions, trimmed and very finely chopped1 tbsp light soy sauce, plus extra to serve ½ thumb-sized piece fresh root ginger, peeled and finely grated 3 garlic cloves, finely grated or crushed ½-1 tsp hot chilli powder 2 spring onions, trimmed and very finely chopped 1 tbsp light soy sauce, plus extra to serve 150g/5½oz quinoa200g/7oz extra-firm tofu, drained, cut into 2cm chunks75ml/2½fl oz sunflower oil2 long red chillies, finely chopped4 garlic cloves, thinly sliced2 spring onions, trimmed and thinly sliced½ tsp coarsely ground black pepper½ tsp sea saltfresh coriander, to serve 150g/5½oz quinoa 200g/7oz extra-firm tofu, drained, cut into 2cm chunks 75ml/2½fl oz sunflower oil 2 long red chillies, finely chopped 4 garlic cloves, thinly sliced 2 spring onions, trimmed and thinly sliced ½ tsp coarsely ground black pepper ½ tsp sea salt fresh coriander, to serve Method To make the pickled red onion, put the onion, sugar and salt in a medium bowl and stir in the vinegar. Add just enough cold water to completely cover the onion and leave to stand for 20–30 minutes, then drain well.To make the chilli paste, mix together the ginger, garlic, chilli powder, spring onions and a pinch of salt using a pestle and mortar until well blended, then stir in the soy sauce. Set aside.Cook the quinoa in boiling water for 12 minutes, or according to pack instructions, until just tender. Drain well, then return to the saucepan and stir in 1–2 teaspoons of the chilli paste, according to taste. Keep warm over a low heat.While the quinoa is cooking, pat the tofu chunks dry with kitchen paper or a clean tea towel. Heat the oil in a wok until smoking hot, then add the tofu and deep-fry for 1–2 minutes, or until golden and crisp on the outside – take care as it may splash a little to begin with. Use a slotted spoon to transfer the tofu to a plate lined with kitchen paper. Remove all but 1–2 tablespoons of the oil from the wok.To finish the tofu, reheat the wok until smoking hot, add the chopped chilli, garlic and spring onions and stir-fry for 10–20 seconds or until lightly coloured. Season the tofu with the pepper and ½ teaspoon of sea salt and return to the wok. Toss until the tofu is coated in the chilli and spring onion mixture, then remove from the heat. Divide the quinoa between four warmed pates, add the tofu and the pickled red onion. Scatter with fresh coriander to serve. To make the pickled red onion, put the onion, sugar and salt in a medium bowl and stir in the vinegar. Add just enough cold water to completely cover the onion and leave to stand for 20–30 minutes, then drain well. To make the pickled red onion, put the onion, sugar and salt in a medium bowl and stir in the vinegar. Add just enough cold water to completely cover the onion and leave to stand for 20–30 minutes, then drain well. To make the chilli paste, mix together the ginger, garlic, chilli powder, spring onions and a pinch of salt using a pestle and mortar until well blended, then stir in the soy sauce. Set aside. To make the chilli paste, mix together the ginger, garlic, chilli powder, spring onions and a pinch of salt using a pestle and mortar until well blended, then stir in the soy sauce. Set aside. Cook the quinoa in boiling water for 12 minutes, or according to pack instructions, until just tender. Drain well, then return to the saucepan and stir in 1–2 teaspoons of the chilli paste, according to taste. Keep warm over a low heat. Cook the quinoa in boiling water for 12 minutes, or according to pack instructions, until just tender. Drain well, then return to the saucepan and stir in 1–2 teaspoons of the chilli paste, according to taste. Keep warm over a low heat. While the quinoa is cooking, pat the tofu chunks dry with kitchen paper or a clean tea towel. Heat the oil in a wok until smoking hot, then add the tofu and deep-fry for 1–2 minutes, or until golden and crisp on the outside – take care as it may splash a little to begin with. Use a slotted spoon to transfer the tofu to a plate lined with kitchen paper. Remove all but 1–2 tablespoons of the oil from the wok. While the quinoa is cooking, pat the tofu chunks dry with kitchen paper or a clean tea towel. Heat the oil in a wok until smoking hot, then add the tofu and deep-fry for 1–2 minutes, or until golden and crisp on the outside – take care as it may splash a little to begin with. Use a slotted spoon to transfer the tofu to a plate lined with kitchen paper. Remove all but 1–2 tablespoons of the oil from the wok. To finish the tofu, reheat the wok until smoking hot, add the chopped chilli, garlic and spring onions and stir-fry for 10–20 seconds or until lightly coloured. Season the tofu with the pepper and ½ teaspoon of sea salt and return to the wok. Toss until the tofu is coated in the chilli and spring onion mixture, then remove from the heat. Divide the quinoa between four warmed pates, add the tofu and the pickled red onion. Scatter with fresh coriander to serve. To finish the tofu, reheat the wok until smoking hot, add the chopped chilli, garlic and spring onions and stir-fry for 10–20 seconds or until lightly coloured. Season the tofu with the pepper and ½ teaspoon of sea salt and return to the wok. Toss until the tofu is coated in the chilli and spring onion mixture, then remove from the heat. Divide the quinoa between four warmed pates, add the tofu and the pickled red onion. Scatter with fresh coriander to serve. Recipe tips Leftover chilli paste (there won’t be very much) can be kept in the fridge for up to three days or frozen for another time." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3aeb3bdbfd0cbffe36" }
f6965d360424df98e3f05388fbbf3f7548adf316c1458a170996c22d1748baf5
Easy vegan chilli recipe An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_bean_chipotle_stew_30894_16x9.jpg This delicious and healthy vegan chilli recipe gets its smoky flavour from chipotle paste, made from smoked jalapeno peppers. You can use any tins of beans that you like, or even tinned lentils. This meal provides 501 kcal, 18g protein, 71g carbohydrate (of which 18g sugars), 16g fat (of which 3g saturates), 17g fibre and 1.4g salt per portion. 2 tbsp olive oil2 medium onions, sliced1 yellow pepper, deseeded, cut into chunks1 medium sweet potato (approximately 300g/10½oz), peeled, cut into chunks1 tsp ground coriander1 tbsp plain flour400g tin chopped tomatoes2 tbsp chipotle paste (available at larger supermarkets and delicatessens)400g tin cannellini beans, rinsed and drained400g tin red kidney beans, rinsed and drainedsalt and freshly ground black peppervegan crème fraîche, to serve (optional) 2 tbsp olive oil 2 medium onions, sliced 1 yellow pepper, deseeded, cut into chunks 1 medium sweet potato (approximately 300g/10½oz), peeled, cut into chunks 1 tsp ground coriander 1 tbsp plain flour 400g tin chopped tomatoes 2 tbsp chipotle paste (available at larger supermarkets and delicatessens) 400g tin cannellini beans, rinsed and drained 400g tin red kidney beans, rinsed and drained salt and freshly ground black pepper vegan crème fraîche, to serve (optional) 150g/5oz quinoa, rinsed1 ripe but firm avocado, halved, stone removed, flesh scooped out1 lime, juice only4 spring onions, finely sliced1½ tbsp chopped fresh coriander, plus extra to garnishsalt and freshly ground black pepper 150g/5oz quinoa, rinsed 1 ripe but firm avocado, halved, stone removed, flesh scooped out 1 lime, juice only 4 spring onions, finely sliced 1½ tbsp chopped fresh coriander, plus extra to garnish salt and freshly ground black pepper Method Heat the oil in a large heavy-based saucepan over a medium heat. Add the onions and fry for 2-3 minutes, stirring well. Add the pepper and sweet potato and fry for 3-4 minutes. Sprinkle over the coriander and flour, stir to combine, continue to fry for 30-40 seconds. Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz cold water to the saucepan. Stir well to combine and season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring more and more regularly as the cooking time progresses, until all of the vegetables are tender. Add water if it starts to dry out.Meanwhile, for the quinoa, half-fill a saucepan with water and bring to the boil. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender. Cut the avocado into chunks and drizzle over the lime juice. Drain the quinoa and put in a large bowl. Set aside to cool for 3-5 minutes, then fluff with a fork. Stir in the avocado, spring onions and coriander. Season with salt and pepper and mix well. Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside. Heat the oil in a large heavy-based saucepan over a medium heat. Add the onions and fry for 2-3 minutes, stirring well. Add the pepper and sweet potato and fry for 3-4 minutes. Sprinkle over the coriander and flour, stir to combine, continue to fry for 30-40 seconds. Heat the oil in a large heavy-based saucepan over a medium heat. Add the onions and fry for 2-3 minutes, stirring well. Add the pepper and sweet potato and fry for 3-4 minutes. Sprinkle over the coriander and flour, stir to combine, continue to fry for 30-40 seconds. Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz cold water to the saucepan. Stir well to combine and season with salt and pepper. Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz cold water to the saucepan. Stir well to combine and season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring more and more regularly as the cooking time progresses, until all of the vegetables are tender. Add water if it starts to dry out. Bring to the boil, then simmer for 18-20 minutes, stirring more and more regularly as the cooking time progresses, until all of the vegetables are tender. Add water if it starts to dry out. Meanwhile, for the quinoa, half-fill a saucepan with water and bring to the boil. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender. Meanwhile, for the quinoa, half-fill a saucepan with water and bring to the boil. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender. Cut the avocado into chunks and drizzle over the lime juice. Cut the avocado into chunks and drizzle over the lime juice. Drain the quinoa and put in a large bowl. Set aside to cool for 3-5 minutes, then fluff with a fork. Stir in the avocado, spring onions and coriander. Season with salt and pepper and mix well. Drain the quinoa and put in a large bowl. Set aside to cool for 3-5 minutes, then fluff with a fork. Stir in the avocado, spring onions and coriander. Season with salt and pepper and mix well. Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside. Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside. Recipe tips Tip 1: This stew will work well with any canned beans. Tip 2: If preferred, substitute the quinoa with 200g/7oz rice. Tip 3: If you can’t find chipotle paste, season the stew with 1 teaspoon of paprika and 2 tablespoons of tomato purée.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/smoky_bean_chipotle_stew_30894", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy vegan chilli recipe", "content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_bean_chipotle_stew_30894_16x9.jpg This delicious and healthy vegan chilli recipe gets its smoky flavour from chipotle paste, made from smoked jalapeno peppers. You can use any tins of beans that you like, or even tinned lentils. This meal provides 501 kcal, 18g protein, 71g carbohydrate (of which 18g sugars), 16g fat (of which 3g saturates), 17g fibre and 1.4g salt per portion. 2 tbsp olive oil2 medium onions, sliced1 yellow pepper, deseeded, cut into chunks1 medium sweet potato (approximately 300g/10½oz), peeled, cut into chunks1 tsp ground coriander1 tbsp plain flour400g tin chopped tomatoes2 tbsp chipotle paste (available at larger supermarkets and delicatessens)400g tin cannellini beans, rinsed and drained400g tin red kidney beans, rinsed and drainedsalt and freshly ground black peppervegan crème fraîche, to serve (optional) 2 tbsp olive oil 2 medium onions, sliced 1 yellow pepper, deseeded, cut into chunks 1 medium sweet potato (approximately 300g/10½oz), peeled, cut into chunks 1 tsp ground coriander 1 tbsp plain flour 400g tin chopped tomatoes 2 tbsp chipotle paste (available at larger supermarkets and delicatessens) 400g tin cannellini beans, rinsed and drained 400g tin red kidney beans, rinsed and drained salt and freshly ground black pepper vegan crème fraîche, to serve (optional) 150g/5oz quinoa, rinsed1 ripe but firm avocado, halved, stone removed, flesh scooped out1 lime, juice only4 spring onions, finely sliced1½ tbsp chopped fresh coriander, plus extra to garnishsalt and freshly ground black pepper 150g/5oz quinoa, rinsed 1 ripe but firm avocado, halved, stone removed, flesh scooped out 1 lime, juice only 4 spring onions, finely sliced 1½ tbsp chopped fresh coriander, plus extra to garnish salt and freshly ground black pepper Method Heat the oil in a large heavy-based saucepan over a medium heat. Add the onions and fry for 2-3 minutes, stirring well. Add the pepper and sweet potato and fry for 3-4 minutes. Sprinkle over the coriander and flour, stir to combine, continue to fry for 30-40 seconds. Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz cold water to the saucepan. Stir well to combine and season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring more and more regularly as the cooking time progresses, until all of the vegetables are tender. Add water if it starts to dry out.Meanwhile, for the quinoa, half-fill a saucepan with water and bring to the boil. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender. Cut the avocado into chunks and drizzle over the lime juice. Drain the quinoa and put in a large bowl. Set aside to cool for 3-5 minutes, then fluff with a fork. Stir in the avocado, spring onions and coriander. Season with salt and pepper and mix well. Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside. Heat the oil in a large heavy-based saucepan over a medium heat. Add the onions and fry for 2-3 minutes, stirring well. Add the pepper and sweet potato and fry for 3-4 minutes. Sprinkle over the coriander and flour, stir to combine, continue to fry for 30-40 seconds. Heat the oil in a large heavy-based saucepan over a medium heat. Add the onions and fry for 2-3 minutes, stirring well. Add the pepper and sweet potato and fry for 3-4 minutes. Sprinkle over the coriander and flour, stir to combine, continue to fry for 30-40 seconds. Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz cold water to the saucepan. Stir well to combine and season with salt and pepper. Add the chopped tomatoes, chipotle paste, beans and 600ml/20fl oz cold water to the saucepan. Stir well to combine and season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring more and more regularly as the cooking time progresses, until all of the vegetables are tender. Add water if it starts to dry out. Bring to the boil, then simmer for 18-20 minutes, stirring more and more regularly as the cooking time progresses, until all of the vegetables are tender. Add water if it starts to dry out. Meanwhile, for the quinoa, half-fill a saucepan with water and bring to the boil. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender. Meanwhile, for the quinoa, half-fill a saucepan with water and bring to the boil. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender. Cut the avocado into chunks and drizzle over the lime juice. Cut the avocado into chunks and drizzle over the lime juice. Drain the quinoa and put in a large bowl. Set aside to cool for 3-5 minutes, then fluff with a fork. Stir in the avocado, spring onions and coriander. Season with salt and pepper and mix well. Drain the quinoa and put in a large bowl. Set aside to cool for 3-5 minutes, then fluff with a fork. Stir in the avocado, spring onions and coriander. Season with salt and pepper and mix well. Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside. Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside. Recipe tips Tip 1: This stew will work well with any canned beans. Tip 2: If preferred, substitute the quinoa with 200g/7oz rice. Tip 3: If you can’t find chipotle paste, season the stew with 1 teaspoon of paprika and 2 tablespoons of tomato purée." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3aeb3bdbfd0cbffe37" }
d985972590dea5c158015577d8219e962bfc481f30d7605f769b4d85697d2c44
Chicken cashew stir-fry recipe An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_cashew_nut_and_78081_16x9.jpg A healthy stir-fry recipe should be in everyone's arsenal. Chicken is a great lean protein to use, plus the addition of five-spice to the rice gives a nice twist to a plain staple! Each serving provides 590kcal, 40g protein, 61g carbohydrate (of which 8g sugars), 19g sat (of which 4g saturates), 4g fibre and 0.4g salt. 2 tsp five-spice powder 250g/9oz brown or basmati rice or quinoa125g/4½oz cashews1 tbsp sunflower oil2 large boneless, skinless chicken breasts (about 225g/8oz each), cut into bite-sized chunksflaked sea salt and freshly ground black pepper2-3 peppers, mixed colours, cut into strips 1 bunch spring onions, trimmed and cut into 3cm/1¼in pieces2-3 red chillies, deseeded (if preferred for less heat) and cut into long strips 3cm/1¼in piece fresh root ginger, peeled and cut into thin matchsticks2 garlic cloves, finely chopped1 tsp cornflour100ml/3½fl oz chicken stock3 tbsp hoisin sauce (alternatively use soy sauce)large handful basil leaves 2 tsp five-spice powder 250g/9oz brown or basmati rice or quinoa 125g/4½oz cashews 1 tbsp sunflower oil 2 large boneless, skinless chicken breasts (about 225g/8oz each), cut into bite-sized chunks flaked sea salt and freshly ground black pepper 2-3 peppers, mixed colours, cut into strips 1 bunch spring onions, trimmed and cut into 3cm/1¼in pieces 2-3 red chillies, deseeded (if preferred for less heat) and cut into long strips 3cm/1¼in piece fresh root ginger, peeled and cut into thin matchsticks 2 garlic cloves, finely chopped 1 tsp cornflour 100ml/3½fl oz chicken stock 3 tbsp hoisin sauce (alternatively use soy sauce) large handful basil leaves Method First cook the rice. Put the five spice in the bottom of a medium pan over a low heat. Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice or quinoa along with a little salt and cook it according to the pack instructions.Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden-brown all over. Then tip them onto a plate and set them aside.Heat the oil in the wok with the heat turned up to high. Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden-brown. Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute. Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly. Toss the toasted cashew nuts into the pan and check that the chicken is cooked through. Remove from the heat.The rice or quinoa should be cooked by now and so drain, season to taste with salt and pepper and then return to the pan to keep warm if necessary. Spoon the rice or quinoa onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over. Serve the chicken stir-fry immediately. First cook the rice. Put the five spice in the bottom of a medium pan over a low heat. Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice or quinoa along with a little salt and cook it according to the pack instructions. First cook the rice. Put the five spice in the bottom of a medium pan over a low heat. Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice or quinoa along with a little salt and cook it according to the pack instructions. Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden-brown all over. Then tip them onto a plate and set them aside. Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden-brown all over. Then tip them onto a plate and set them aside. Heat the oil in the wok with the heat turned up to high. Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden-brown. Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute. Heat the oil in the wok with the heat turned up to high. Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden-brown. Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute. Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly. Toss the toasted cashew nuts into the pan and check that the chicken is cooked through. Remove from the heat. Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly. Toss the toasted cashew nuts into the pan and check that the chicken is cooked through. Remove from the heat. The rice or quinoa should be cooked by now and so drain, season to taste with salt and pepper and then return to the pan to keep warm if necessary. The rice or quinoa should be cooked by now and so drain, season to taste with salt and pepper and then return to the pan to keep warm if necessary. Spoon the rice or quinoa onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over. Serve the chicken stir-fry immediately. Spoon the rice or quinoa onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over. Serve the chicken stir-fry immediately.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_cashew_nut_and_78081", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken cashew stir-fry recipe", "content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_cashew_nut_and_78081_16x9.jpg A healthy stir-fry recipe should be in everyone's arsenal. Chicken is a great lean protein to use, plus the addition of five-spice to the rice gives a nice twist to a plain staple! Each serving provides 590kcal, 40g protein, 61g carbohydrate (of which 8g sugars), 19g sat (of which 4g saturates), 4g fibre and 0.4g salt. 2 tsp five-spice powder 250g/9oz brown or basmati rice or quinoa125g/4½oz cashews1 tbsp sunflower oil2 large boneless, skinless chicken breasts (about 225g/8oz each), cut into bite-sized chunksflaked sea salt and freshly ground black pepper2-3 peppers, mixed colours, cut into strips 1 bunch spring onions, trimmed and cut into 3cm/1¼in pieces2-3 red chillies, deseeded (if preferred for less heat) and cut into long strips 3cm/1¼in piece fresh root ginger, peeled and cut into thin matchsticks2 garlic cloves, finely chopped1 tsp cornflour100ml/3½fl oz chicken stock3 tbsp hoisin sauce (alternatively use soy sauce)large handful basil leaves 2 tsp five-spice powder 250g/9oz brown or basmati rice or quinoa 125g/4½oz cashews 1 tbsp sunflower oil 2 large boneless, skinless chicken breasts (about 225g/8oz each), cut into bite-sized chunks flaked sea salt and freshly ground black pepper 2-3 peppers, mixed colours, cut into strips 1 bunch spring onions, trimmed and cut into 3cm/1¼in pieces 2-3 red chillies, deseeded (if preferred for less heat) and cut into long strips 3cm/1¼in piece fresh root ginger, peeled and cut into thin matchsticks 2 garlic cloves, finely chopped 1 tsp cornflour 100ml/3½fl oz chicken stock 3 tbsp hoisin sauce (alternatively use soy sauce) large handful basil leaves Method First cook the rice. Put the five spice in the bottom of a medium pan over a low heat. Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice or quinoa along with a little salt and cook it according to the pack instructions.Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden-brown all over. Then tip them onto a plate and set them aside.Heat the oil in the wok with the heat turned up to high. Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden-brown. Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute. Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly. Toss the toasted cashew nuts into the pan and check that the chicken is cooked through. Remove from the heat.The rice or quinoa should be cooked by now and so drain, season to taste with salt and pepper and then return to the pan to keep warm if necessary. Spoon the rice or quinoa onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over. Serve the chicken stir-fry immediately. First cook the rice. Put the five spice in the bottom of a medium pan over a low heat. Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice or quinoa along with a little salt and cook it according to the pack instructions. First cook the rice. Put the five spice in the bottom of a medium pan over a low heat. Cook for about 3-4 minutes, or until you start to smell the aromas, then add the rice or quinoa along with a little salt and cook it according to the pack instructions. Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden-brown all over. Then tip them onto a plate and set them aside. Meanwhile, put the cashew nuts in a large wok (without any oil) over a medium heat and toast for about 3-4 minutes, giving them a shake from time to time until golden-brown all over. Then tip them onto a plate and set them aside. Heat the oil in the wok with the heat turned up to high. Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden-brown. Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute. Heat the oil in the wok with the heat turned up to high. Season the chicken pieces with salt and pepper and stir-fry for about 4-5 minutes, stirring occasionally, until golden-brown. Add the peppers, spring onions, chillies and ginger, and cook for 2-3 minutes keeping the pan moving so nothing burns. Add the garlic and cook for another minute. Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly. Toss the toasted cashew nuts into the pan and check that the chicken is cooked through. Remove from the heat. Place the cornflour in a small bowl with two teaspoons of cold water and mix to a smooth paste. Add to the stir fry along with the stock and hoisin sauce and let the sauce bubble away for 1-2 minutes, or until it thickens slightly. Toss the toasted cashew nuts into the pan and check that the chicken is cooked through. Remove from the heat. The rice or quinoa should be cooked by now and so drain, season to taste with salt and pepper and then return to the pan to keep warm if necessary. The rice or quinoa should be cooked by now and so drain, season to taste with salt and pepper and then return to the pan to keep warm if necessary. Spoon the rice or quinoa onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over. Serve the chicken stir-fry immediately. Spoon the rice or quinoa onto each serving plate. Spoon the stir fry between them and rip up the basil leaves to scatter over. Serve the chicken stir-fry immediately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3aeb3bdbfd0cbffe38" }
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Lemon and honey spatchcock chicken with quinoa and broad bean salad recipe An average of 4.0 out of 5 stars from 1 rating This is the perfect dish for dinning al fresco this summer with its combination exotic flavours of preserved lemon, chillies, green olives and herbs. 150g/5½oz whole preserved lemon4 garlic cloves1 sprig fresh rosemary, leaves only90g/3¼oz clear honey50ml/2floz olive oil3 green chillies, seeds removed, roughly choppedpinch red chilli flakes 150g/5½oz whole preserved lemon 4 garlic cloves 1 sprig fresh rosemary, leaves only 90g/3¼oz clear honey 50ml/2floz olive oil 3 green chillies, seeds removed, roughly chopped pinch red chilli flakes 1.2kg/2lb 12oz chicken, spatchcocked and backbone removed 1.2kg/2lb 12oz chicken, spatchcocked and backbone removed 1 tbsp rapeseed oil1 tbsp pumpkin seeds1 tbsp sunflower seeds200g/7oz cooked quinoa2-3 tbsp Gordal or Queen green olives, pitted and cut into segments1 preserved lemon, finely sliced60g/2¼oz broad beanssmall handful fresh parsleysmall handful mintsalt and freshly ground black pepper 1 tbsp rapeseed oil 1 tbsp pumpkin seeds 1 tbsp sunflower seeds 200g/7oz cooked quinoa 2-3 tbsp Gordal or Queen green olives, pitted and cut into segments 1 preserved lemon, finely sliced 60g/2¼oz broad beans small handful fresh parsley small handful mint salt and freshly ground black pepper 1 tbsp clear honey1 lemon, juice only45ml/2fl oz olive oil 1 tbsp clear honey 1 lemon, juice only 45ml/2fl oz olive oil Method Using a pestle and mortar (or a food processor) blend all the marinade ingredients together to a smooth paste. Brush the marinade onto the chicken, cover and leave on a baking tray in the fridge, for at least an hour, preferably overnight.Preheat the oven to 220C/425F/Gas 7. Cook the chicken for 20-25 minutes, or until golden-brown and cooked through. Leave to rest, then divide the chicken into four pieces.For the quinoa salad, heat the rapeseed oil in a frying pan and fry the pumpkin and sunflower seeds until golden-brown. Set aside. Combine the quinoa, olives, preserved lemon, broad beans, parsley and mint in a bowl. Tip in the cooled seeds and season with salt and freshly ground black pepper.For the dressing, whisk all the dressing ingredients together in a small bowl and pour over the quinoa salad and the chicken. Serve the chicken pieces with the salad. Using a pestle and mortar (or a food processor) blend all the marinade ingredients together to a smooth paste. Brush the marinade onto the chicken, cover and leave on a baking tray in the fridge, for at least an hour, preferably overnight. Using a pestle and mortar (or a food processor) blend all the marinade ingredients together to a smooth paste. Brush the marinade onto the chicken, cover and leave on a baking tray in the fridge, for at least an hour, preferably overnight. Preheat the oven to 220C/425F/Gas 7. Cook the chicken for 20-25 minutes, or until golden-brown and cooked through. Leave to rest, then divide the chicken into four pieces. Preheat the oven to 220C/425F/Gas 7. Cook the chicken for 20-25 minutes, or until golden-brown and cooked through. Leave to rest, then divide the chicken into four pieces. For the quinoa salad, heat the rapeseed oil in a frying pan and fry the pumpkin and sunflower seeds until golden-brown. Set aside. For the quinoa salad, heat the rapeseed oil in a frying pan and fry the pumpkin and sunflower seeds until golden-brown. Set aside. Combine the quinoa, olives, preserved lemon, broad beans, parsley and mint in a bowl. Tip in the cooled seeds and season with salt and freshly ground black pepper. Combine the quinoa, olives, preserved lemon, broad beans, parsley and mint in a bowl. Tip in the cooled seeds and season with salt and freshly ground black pepper. For the dressing, whisk all the dressing ingredients together in a small bowl and pour over the quinoa salad and the chicken. For the dressing, whisk all the dressing ingredients together in a small bowl and pour over the quinoa salad and the chicken. Serve the chicken pieces with the salad. Serve the chicken pieces with the salad. Recipe tips Spatchcocking means to split open and flatten out a bird for grilling or barbecuing. This speeds up the cooking time and ensures more even cooking. Watch our technique video linked from this page to learn how to do this, or alternatively ask your butcher to do it.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spatchcock_chicken_31016", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lemon and honey spatchcock chicken with quinoa and broad bean salad recipe", "content": "An average of 4.0 out of 5 stars from 1 rating This is the perfect dish for dinning al fresco this summer with its combination exotic flavours of preserved lemon, chillies, green olives and herbs. 150g/5½oz whole preserved lemon4 garlic cloves1 sprig fresh rosemary, leaves only90g/3¼oz clear honey50ml/2floz olive oil3 green chillies, seeds removed, roughly choppedpinch red chilli flakes 150g/5½oz whole preserved lemon 4 garlic cloves 1 sprig fresh rosemary, leaves only 90g/3¼oz clear honey 50ml/2floz olive oil 3 green chillies, seeds removed, roughly chopped pinch red chilli flakes 1.2kg/2lb 12oz chicken, spatchcocked and backbone removed 1.2kg/2lb 12oz chicken, spatchcocked and backbone removed 1 tbsp rapeseed oil1 tbsp pumpkin seeds1 tbsp sunflower seeds200g/7oz cooked quinoa2-3 tbsp Gordal or Queen green olives, pitted and cut into segments1 preserved lemon, finely sliced60g/2¼oz broad beanssmall handful fresh parsleysmall handful mintsalt and freshly ground black pepper 1 tbsp rapeseed oil 1 tbsp pumpkin seeds 1 tbsp sunflower seeds 200g/7oz cooked quinoa 2-3 tbsp Gordal or Queen green olives, pitted and cut into segments 1 preserved lemon, finely sliced 60g/2¼oz broad beans small handful fresh parsley small handful mint salt and freshly ground black pepper 1 tbsp clear honey1 lemon, juice only45ml/2fl oz olive oil 1 tbsp clear honey 1 lemon, juice only 45ml/2fl oz olive oil Method Using a pestle and mortar (or a food processor) blend all the marinade ingredients together to a smooth paste. Brush the marinade onto the chicken, cover and leave on a baking tray in the fridge, for at least an hour, preferably overnight.Preheat the oven to 220C/425F/Gas 7. Cook the chicken for 20-25 minutes, or until golden-brown and cooked through. Leave to rest, then divide the chicken into four pieces.For the quinoa salad, heat the rapeseed oil in a frying pan and fry the pumpkin and sunflower seeds until golden-brown. Set aside. Combine the quinoa, olives, preserved lemon, broad beans, parsley and mint in a bowl. Tip in the cooled seeds and season with salt and freshly ground black pepper.For the dressing, whisk all the dressing ingredients together in a small bowl and pour over the quinoa salad and the chicken. Serve the chicken pieces with the salad. Using a pestle and mortar (or a food processor) blend all the marinade ingredients together to a smooth paste. Brush the marinade onto the chicken, cover and leave on a baking tray in the fridge, for at least an hour, preferably overnight. Using a pestle and mortar (or a food processor) blend all the marinade ingredients together to a smooth paste. Brush the marinade onto the chicken, cover and leave on a baking tray in the fridge, for at least an hour, preferably overnight. Preheat the oven to 220C/425F/Gas 7. Cook the chicken for 20-25 minutes, or until golden-brown and cooked through. Leave to rest, then divide the chicken into four pieces. Preheat the oven to 220C/425F/Gas 7. Cook the chicken for 20-25 minutes, or until golden-brown and cooked through. Leave to rest, then divide the chicken into four pieces. For the quinoa salad, heat the rapeseed oil in a frying pan and fry the pumpkin and sunflower seeds until golden-brown. Set aside. For the quinoa salad, heat the rapeseed oil in a frying pan and fry the pumpkin and sunflower seeds until golden-brown. Set aside. Combine the quinoa, olives, preserved lemon, broad beans, parsley and mint in a bowl. Tip in the cooled seeds and season with salt and freshly ground black pepper. Combine the quinoa, olives, preserved lemon, broad beans, parsley and mint in a bowl. Tip in the cooled seeds and season with salt and freshly ground black pepper. For the dressing, whisk all the dressing ingredients together in a small bowl and pour over the quinoa salad and the chicken. For the dressing, whisk all the dressing ingredients together in a small bowl and pour over the quinoa salad and the chicken. Serve the chicken pieces with the salad. Serve the chicken pieces with the salad. Recipe tips Spatchcocking means to split open and flatten out a bird for grilling or barbecuing. This speeds up the cooking time and ensures more even cooking. Watch our technique video linked from this page to learn how to do this, or alternatively ask your butcher to do it." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3aeb3bdbfd0cbffe39" }
807e22f0d20fcf9aec8b941e6451bf148bd8de469c6d713645cfd762ed0a0741
Quinoa goji tabbouleh recipe An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quinoa_goji_tabbouleh_96233_16x9.jpg This quick and easy gluten-free salad is packed with raw vegetables, healthy seeds and wholesome grains. This meal provides 312 kcal, 9g protein, 31g carbohydrate (of which 10g sugars), 17g fat (of which 3g saturates), 4g fibre and 0.2g salt per portion. 350g/12oz quinoa400g/14oz tomatoes, halved, deseeded, diced 300g/10½oz fresh flatleaf parsley, leaves finely chopped60g/2¼oz fresh mint leaves, finely chopped4 spring onions, trimmed, finely choppedsalt and freshly ground black pepper 350g/12oz quinoa 400g/14oz tomatoes, halved, deseeded, diced 300g/10½oz fresh flatleaf parsley, leaves finely chopped 60g/2¼oz fresh mint leaves, finely chopped 4 spring onions, trimmed, finely chopped salt and freshly ground black pepper 8 tbsp extra virgin olive oil4 tbsp lemon juice1 garlic clove, crushed1 tsp honey, preferably raw honey (available from health food stores)sea salt and freshly ground black pepper 8 tbsp extra virgin olive oil 4 tbsp lemon juice 1 garlic clove, crushed 1 tsp honey, preferably raw honey (available from health food stores) sea salt and freshly ground black pepper 3 tbsp black or white sesame seeds handful goji berries 3 tbsp black or white sesame seeds handful goji berries Method Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours).Drain and rinse the quinoa well. Put the quinoa in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until tender. Remove from the heat and set aside to cool slightly for 5 minutes. Fluff with a fork to separate the grains. Meanwhile, for the dressing, in a large bowl, whisk together all of the dressing ingredients until well combined. Add the tomatoes to the dressing, then stir in the herbs, spring onions and quinoa. Season with salt and pepper. Just before serving, heat a frying pan over a medium heat. Add the sesame seeds and dry-fry for 1-2 minutes, or until toasted and golden-brown, shaking the pan occasionally to prevent the seeds from burning. Remove from the pan and set aside.To serve, pile the tabbouleh on a platter, then sprinkle over the toasted sesame seeds and goji berries. Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Drain and rinse the quinoa well. Put the quinoa in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until tender. Remove from the heat and set aside to cool slightly for 5 minutes. Fluff with a fork to separate the grains. Drain and rinse the quinoa well. Put the quinoa in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until tender. Remove from the heat and set aside to cool slightly for 5 minutes. Fluff with a fork to separate the grains. Meanwhile, for the dressing, in a large bowl, whisk together all of the dressing ingredients until well combined. Meanwhile, for the dressing, in a large bowl, whisk together all of the dressing ingredients until well combined. Add the tomatoes to the dressing, then stir in the herbs, spring onions and quinoa. Season with salt and pepper. Add the tomatoes to the dressing, then stir in the herbs, spring onions and quinoa. Season with salt and pepper. Just before serving, heat a frying pan over a medium heat. Add the sesame seeds and dry-fry for 1-2 minutes, or until toasted and golden-brown, shaking the pan occasionally to prevent the seeds from burning. Remove from the pan and set aside. Just before serving, heat a frying pan over a medium heat. Add the sesame seeds and dry-fry for 1-2 minutes, or until toasted and golden-brown, shaking the pan occasionally to prevent the seeds from burning. Remove from the pan and set aside. To serve, pile the tabbouleh on a platter, then sprinkle over the toasted sesame seeds and goji berries. To serve, pile the tabbouleh on a platter, then sprinkle over the toasted sesame seeds and goji berries. Recipe tips If you don’t have time to soak the quinoa, wash it thoroughly under cold running water, then cook according to the packet instructions.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/quinoa_goji_tabbouleh_96233", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Quinoa goji tabbouleh recipe", "content": "An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quinoa_goji_tabbouleh_96233_16x9.jpg This quick and easy gluten-free salad is packed with raw vegetables, healthy seeds and wholesome grains. This meal provides 312 kcal, 9g protein, 31g carbohydrate (of which 10g sugars), 17g fat (of which 3g saturates), 4g fibre and 0.2g salt per portion. 350g/12oz quinoa400g/14oz tomatoes, halved, deseeded, diced 300g/10½oz fresh flatleaf parsley, leaves finely chopped60g/2¼oz fresh mint leaves, finely chopped4 spring onions, trimmed, finely choppedsalt and freshly ground black pepper 350g/12oz quinoa 400g/14oz tomatoes, halved, deseeded, diced 300g/10½oz fresh flatleaf parsley, leaves finely chopped 60g/2¼oz fresh mint leaves, finely chopped 4 spring onions, trimmed, finely chopped salt and freshly ground black pepper 8 tbsp extra virgin olive oil4 tbsp lemon juice1 garlic clove, crushed1 tsp honey, preferably raw honey (available from health food stores)sea salt and freshly ground black pepper 8 tbsp extra virgin olive oil 4 tbsp lemon juice 1 garlic clove, crushed 1 tsp honey, preferably raw honey (available from health food stores) sea salt and freshly ground black pepper 3 tbsp black or white sesame seeds handful goji berries 3 tbsp black or white sesame seeds handful goji berries Method Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours).Drain and rinse the quinoa well. Put the quinoa in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until tender. Remove from the heat and set aside to cool slightly for 5 minutes. Fluff with a fork to separate the grains. Meanwhile, for the dressing, in a large bowl, whisk together all of the dressing ingredients until well combined. Add the tomatoes to the dressing, then stir in the herbs, spring onions and quinoa. Season with salt and pepper. Just before serving, heat a frying pan over a medium heat. Add the sesame seeds and dry-fry for 1-2 minutes, or until toasted and golden-brown, shaking the pan occasionally to prevent the seeds from burning. Remove from the pan and set aside.To serve, pile the tabbouleh on a platter, then sprinkle over the toasted sesame seeds and goji berries. Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Drain and rinse the quinoa well. Put the quinoa in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until tender. Remove from the heat and set aside to cool slightly for 5 minutes. Fluff with a fork to separate the grains. Drain and rinse the quinoa well. Put the quinoa in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until tender. Remove from the heat and set aside to cool slightly for 5 minutes. Fluff with a fork to separate the grains. Meanwhile, for the dressing, in a large bowl, whisk together all of the dressing ingredients until well combined. Meanwhile, for the dressing, in a large bowl, whisk together all of the dressing ingredients until well combined. Add the tomatoes to the dressing, then stir in the herbs, spring onions and quinoa. Season with salt and pepper. Add the tomatoes to the dressing, then stir in the herbs, spring onions and quinoa. Season with salt and pepper. Just before serving, heat a frying pan over a medium heat. Add the sesame seeds and dry-fry for 1-2 minutes, or until toasted and golden-brown, shaking the pan occasionally to prevent the seeds from burning. Remove from the pan and set aside. Just before serving, heat a frying pan over a medium heat. Add the sesame seeds and dry-fry for 1-2 minutes, or until toasted and golden-brown, shaking the pan occasionally to prevent the seeds from burning. Remove from the pan and set aside. To serve, pile the tabbouleh on a platter, then sprinkle over the toasted sesame seeds and goji berries. To serve, pile the tabbouleh on a platter, then sprinkle over the toasted sesame seeds and goji berries. Recipe tips If you don’t have time to soak the quinoa, wash it thoroughly under cold running water, then cook according to the packet instructions." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3beb3bdbfd0cbffe3a" }
f6cc46987e7c7fbe1049ce568d297b3d70089c6a588b6edbfd8c2aef79d79f12
Kale and quinoa salad with orange tahini dressing recipe An average of 3.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kale_and_quinoa_saut_64469_16x9.jpg Hemsley and Hemsley’s quick and easy warm kale salad makes for a fantastic and healthy vegan meal. This meal provides 464 kcal, 19g protein, 48g carbohydrate (of which 7g sugars), 22g fat (of which 4g saturates), 7g fibre and 0.3g salt per portion. 350g/12oz quinoa1 tbsp extra virgin olive oil2 tsp coconut oil600g/1lb 5½oz kale, tough stalks discarded, leaves shredded, washed1 fat garlic clove, finely chopped1 large handful chopped fresh coriander or flatleaf parsley, to garnish1 unwaxed orange, zest only, finely sliced 350g/12oz quinoa 1 tbsp extra virgin olive oil 2 tsp coconut oil 600g/1lb 5½oz kale, tough stalks discarded, leaves shredded, washed 1 fat garlic clove, finely chopped 1 large handful chopped fresh coriander or flatleaf parsley, to garnish 1 unwaxed orange, zest only, finely sliced 2½ tbsp tahini2 tbsp extra virgin olive oil1 garlic clove6 tbsp warm (boiled) water4 tbsp orange juicefreshly ground black pepper 2½ tbsp tahini 2 tbsp extra virgin olive oil 1 garlic clove 6 tbsp warm (boiled) water 4 tbsp orange juice freshly ground black pepper Method Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Set aside to soak overnight (or for at least 8 hours).Drain the quinoa and transfer to a very large saucepan. Cover with 350ml/12fl oz water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until the quinoa is tender. Drain the quinoa and put in a large mixing bowl. Drizzle over the olive oil and season with sea salt. Meanwhile, for the dressing, whisk together all of the dressing ingredients until smooth, creamy and well combined, adding a splash of warm water to loosen the mixture if necessary. Season with pepper. Set aside.Heat the coconut oil in a frying pan over a medium heat until melted. Add the kale and stir-fry for 1-2 minutes, adding the garlic after 1 minute. Continue to fry until the kale is just tender, then tip it into the quinoa and stir to combine.To serve, divide the kale and quinoa sauté equally among 4 plates, garnish with the orange zest. Drizzle over the tahini dressing and scatter over the herbs. Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Set aside to soak overnight (or for at least 8 hours). Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Set aside to soak overnight (or for at least 8 hours). Drain the quinoa and transfer to a very large saucepan. Cover with 350ml/12fl oz water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until the quinoa is tender. Drain the quinoa and transfer to a very large saucepan. Cover with 350ml/12fl oz water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until the quinoa is tender. Drain the quinoa and put in a large mixing bowl. Drizzle over the olive oil and season with sea salt. Drain the quinoa and put in a large mixing bowl. Drizzle over the olive oil and season with sea salt. Meanwhile, for the dressing, whisk together all of the dressing ingredients until smooth, creamy and well combined, adding a splash of warm water to loosen the mixture if necessary. Season with pepper. Set aside. Meanwhile, for the dressing, whisk together all of the dressing ingredients until smooth, creamy and well combined, adding a splash of warm water to loosen the mixture if necessary. Season with pepper. Set aside. Heat the coconut oil in a frying pan over a medium heat until melted. Add the kale and stir-fry for 1-2 minutes, adding the garlic after 1 minute. Continue to fry until the kale is just tender, then tip it into the quinoa and stir to combine. Heat the coconut oil in a frying pan over a medium heat until melted. Add the kale and stir-fry for 1-2 minutes, adding the garlic after 1 minute. Continue to fry until the kale is just tender, then tip it into the quinoa and stir to combine. To serve, divide the kale and quinoa sauté equally among 4 plates, garnish with the orange zest. Drizzle over the tahini dressing and scatter over the herbs. To serve, divide the kale and quinoa sauté equally among 4 plates, garnish with the orange zest. Drizzle over the tahini dressing and scatter over the herbs. Recipe tips Tip 1: Cover any leftover dressing in a layer of oil and store in an airtight jar in the fridge for up to 5 days. Tip 2: If you don’t have time to soak the quinoa, wash it thoroughly under cold running water, then cook according to the packet instructions.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/kale_and_quinoa_saut_64469", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Kale and quinoa salad with orange tahini dressing recipe", "content": "An average of 3.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kale_and_quinoa_saut_64469_16x9.jpg Hemsley and Hemsley’s quick and easy warm kale salad makes for a fantastic and healthy vegan meal. This meal provides 464 kcal, 19g protein, 48g carbohydrate (of which 7g sugars), 22g fat (of which 4g saturates), 7g fibre and 0.3g salt per portion. 350g/12oz quinoa1 tbsp extra virgin olive oil2 tsp coconut oil600g/1lb 5½oz kale, tough stalks discarded, leaves shredded, washed1 fat garlic clove, finely chopped1 large handful chopped fresh coriander or flatleaf parsley, to garnish1 unwaxed orange, zest only, finely sliced 350g/12oz quinoa 1 tbsp extra virgin olive oil 2 tsp coconut oil 600g/1lb 5½oz kale, tough stalks discarded, leaves shredded, washed 1 fat garlic clove, finely chopped 1 large handful chopped fresh coriander or flatleaf parsley, to garnish 1 unwaxed orange, zest only, finely sliced 2½ tbsp tahini2 tbsp extra virgin olive oil1 garlic clove6 tbsp warm (boiled) water4 tbsp orange juicefreshly ground black pepper 2½ tbsp tahini 2 tbsp extra virgin olive oil 1 garlic clove 6 tbsp warm (boiled) water 4 tbsp orange juice freshly ground black pepper Method Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Set aside to soak overnight (or for at least 8 hours).Drain the quinoa and transfer to a very large saucepan. Cover with 350ml/12fl oz water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until the quinoa is tender. Drain the quinoa and put in a large mixing bowl. Drizzle over the olive oil and season with sea salt. Meanwhile, for the dressing, whisk together all of the dressing ingredients until smooth, creamy and well combined, adding a splash of warm water to loosen the mixture if necessary. Season with pepper. Set aside.Heat the coconut oil in a frying pan over a medium heat until melted. Add the kale and stir-fry for 1-2 minutes, adding the garlic after 1 minute. Continue to fry until the kale is just tender, then tip it into the quinoa and stir to combine.To serve, divide the kale and quinoa sauté equally among 4 plates, garnish with the orange zest. Drizzle over the tahini dressing and scatter over the herbs. Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Set aside to soak overnight (or for at least 8 hours). Put the quinoa in a bowl and cover with approximately 700ml/1¼ pints cold water. Set aside to soak overnight (or for at least 8 hours). Drain the quinoa and transfer to a very large saucepan. Cover with 350ml/12fl oz water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until the quinoa is tender. Drain the quinoa and transfer to a very large saucepan. Cover with 350ml/12fl oz water and bring to the boil. Reduce the heat and simmer for 10-12 minutes, or until the quinoa is tender. Drain the quinoa and put in a large mixing bowl. Drizzle over the olive oil and season with sea salt. Drain the quinoa and put in a large mixing bowl. Drizzle over the olive oil and season with sea salt. Meanwhile, for the dressing, whisk together all of the dressing ingredients until smooth, creamy and well combined, adding a splash of warm water to loosen the mixture if necessary. Season with pepper. Set aside. Meanwhile, for the dressing, whisk together all of the dressing ingredients until smooth, creamy and well combined, adding a splash of warm water to loosen the mixture if necessary. Season with pepper. Set aside. Heat the coconut oil in a frying pan over a medium heat until melted. Add the kale and stir-fry for 1-2 minutes, adding the garlic after 1 minute. Continue to fry until the kale is just tender, then tip it into the quinoa and stir to combine. Heat the coconut oil in a frying pan over a medium heat until melted. Add the kale and stir-fry for 1-2 minutes, adding the garlic after 1 minute. Continue to fry until the kale is just tender, then tip it into the quinoa and stir to combine. To serve, divide the kale and quinoa sauté equally among 4 plates, garnish with the orange zest. Drizzle over the tahini dressing and scatter over the herbs. To serve, divide the kale and quinoa sauté equally among 4 plates, garnish with the orange zest. Drizzle over the tahini dressing and scatter over the herbs. Recipe tips Tip 1: Cover any leftover dressing in a layer of oil and store in an airtight jar in the fridge for up to 5 days. Tip 2: If you don’t have time to soak the quinoa, wash it thoroughly under cold running water, then cook according to the packet instructions." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3beb3bdbfd0cbffe3b" }
4fbd03ed54fcef956169d335a750b4564aead8209b5f50b6cff95b3cbd8a5cfe
Cheese and ham quinoa bites recipe An average of 4.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_ham_quinoa_37074_16x9.jpg These mini quinoa bites from Eat Well for Less are perfect for healthy snacking and will keep you fuller for longer. Each serving provides 144 kcal, 11g protein, 10.5g carbohydrates (of which 3g sugars), 6.5g fat (of which 2.5g saturates), 1.5g fibre and 0.7g salt. rapeseed oil, for greasing180g/6½oz quinoa, rinsed well and drained 6 free-range eggs, beaten6 spring onions, roughly chopped6 tomatoes, roughly chopped120g/4½oz ‘lighter’ mature cheddar cheese, grated120g/4½oz lean wafer-thin ham, shredded1 tsp mustard powder½ tsp sea salt freshly ground black pepper rapeseed oil, for greasing 180g/6½oz quinoa, rinsed well and drained 6 free-range eggs, beaten 6 spring onions, roughly chopped 6 tomatoes, roughly chopped 120g/4½oz ‘lighter’ mature cheddar cheese, grated 120g/4½oz lean wafer-thin ham, shredded 1 tsp mustard powder ½ tsp sea salt freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin tin with a little rapeseed oil.Put the quinoa into a large saucepan, add 540ml/19fl oz cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes, or until all the water has been absorbed and the quinoa is tender.Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water.Beat together the eggs, vegetables, cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper.Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin tin with a little rapeseed oil. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin tin with a little rapeseed oil. Put the quinoa into a large saucepan, add 540ml/19fl oz cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes, or until all the water has been absorbed and the quinoa is tender. Put the quinoa into a large saucepan, add 540ml/19fl oz cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes, or until all the water has been absorbed and the quinoa is tender. Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water. Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water. Beat together the eggs, vegetables, cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper. Beat together the eggs, vegetables, cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper. Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown. Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown. Recipe tips Make a batch of these bites and once cool, transfer to a sealable container. They will keep in the fridge for 3 days.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cheese_and_ham_quinoa_37074", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cheese and ham quinoa bites recipe", "content": "An average of 4.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_ham_quinoa_37074_16x9.jpg These mini quinoa bites from Eat Well for Less are perfect for healthy snacking and will keep you fuller for longer. Each serving provides 144 kcal, 11g protein, 10.5g carbohydrates (of which 3g sugars), 6.5g fat (of which 2.5g saturates), 1.5g fibre and 0.7g salt. rapeseed oil, for greasing180g/6½oz quinoa, rinsed well and drained 6 free-range eggs, beaten6 spring onions, roughly chopped6 tomatoes, roughly chopped120g/4½oz ‘lighter’ mature cheddar cheese, grated120g/4½oz lean wafer-thin ham, shredded1 tsp mustard powder½ tsp sea salt freshly ground black pepper rapeseed oil, for greasing 180g/6½oz quinoa, rinsed well and drained 6 free-range eggs, beaten 6 spring onions, roughly chopped 6 tomatoes, roughly chopped 120g/4½oz ‘lighter’ mature cheddar cheese, grated 120g/4½oz lean wafer-thin ham, shredded 1 tsp mustard powder ½ tsp sea salt freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin tin with a little rapeseed oil.Put the quinoa into a large saucepan, add 540ml/19fl oz cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes, or until all the water has been absorbed and the quinoa is tender.Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water.Beat together the eggs, vegetables, cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper.Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin tin with a little rapeseed oil. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin tin with a little rapeseed oil. Put the quinoa into a large saucepan, add 540ml/19fl oz cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes, or until all the water has been absorbed and the quinoa is tender. Put the quinoa into a large saucepan, add 540ml/19fl oz cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes, or until all the water has been absorbed and the quinoa is tender. Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water. Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water. Beat together the eggs, vegetables, cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper. Beat together the eggs, vegetables, cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper. Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown. Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown. Recipe tips Make a batch of these bites and once cool, transfer to a sealable container. They will keep in the fridge for 3 days." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3beb3bdbfd0cbffe3c" }
5fce9587f551a03cb0b5d8584698e2bdb1c864c3a84210a0c3d075fdeff5fe2f
Roasted pepper filled with herb quinoa recipe An average of 5.0 out of 5 stars from 2 ratings 1 yellow pepper, halved lengthways1 tbsp olive oil 1 yellow pepper, halved lengthways 1 tbsp olive oil 85g/3oz quinoa150ml/¼ pint chicken stock (vegetarians can substitute vegetable stock)1 lemon, juice only1 tbsp chopped fresh parsley 1 tbsp chopped fresh chivessalt and freshly ground black pepper 85g/3oz quinoa 150ml/¼ pint chicken stock (vegetarians can substitute vegetable stock) 1 lemon, juice only 1 tbsp chopped fresh parsley 1 tbsp chopped fresh chives salt and freshly ground black pepper 1 tbsp olive oil½ red onion, finely sliced1 tsp brown sugar 1 tbsp olive oil ½ red onion, finely sliced 1 tsp brown sugar Method Preheat the oven to 200C/400F/Gas 6.For the pepper, place the pepper halves onto a baking sheet. Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened.For the herb quinoa, place the quinoa and stock into a pan and cook according to packet instructions until the quinoa is tender.Stir in the lemon juice and herbs and season, to taste, with salt and freshly ground black pepper. Divide the mixture between the two pepper halves.For the caramelised onion, heat the oil in a frying pan and gently fry the onion with the sugar until the onions are soft and caramelised.To serve, place the stuffed pepper halves onto serving plates and top with the onion. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the pepper, place the pepper halves onto a baking sheet. Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened. For the pepper, place the pepper halves onto a baking sheet. Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened. For the herb quinoa, place the quinoa and stock into a pan and cook according to packet instructions until the quinoa is tender. For the herb quinoa, place the quinoa and stock into a pan and cook according to packet instructions until the quinoa is tender. Stir in the lemon juice and herbs and season, to taste, with salt and freshly ground black pepper. Divide the mixture between the two pepper halves. Stir in the lemon juice and herbs and season, to taste, with salt and freshly ground black pepper. Divide the mixture between the two pepper halves. For the caramelised onion, heat the oil in a frying pan and gently fry the onion with the sugar until the onions are soft and caramelised. For the caramelised onion, heat the oil in a frying pan and gently fry the onion with the sugar until the onions are soft and caramelised. To serve, place the stuffed pepper halves onto serving plates and top with the onion. To serve, place the stuffed pepper halves onto serving plates and top with the onion.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roastedpepperfilledw_87241", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roasted pepper filled with herb quinoa recipe", "content": "An average of 5.0 out of 5 stars from 2 ratings 1 yellow pepper, halved lengthways1 tbsp olive oil 1 yellow pepper, halved lengthways 1 tbsp olive oil 85g/3oz quinoa150ml/¼ pint chicken stock (vegetarians can substitute vegetable stock)1 lemon, juice only1 tbsp chopped fresh parsley 1 tbsp chopped fresh chivessalt and freshly ground black pepper 85g/3oz quinoa 150ml/¼ pint chicken stock (vegetarians can substitute vegetable stock) 1 lemon, juice only 1 tbsp chopped fresh parsley 1 tbsp chopped fresh chives salt and freshly ground black pepper 1 tbsp olive oil½ red onion, finely sliced1 tsp brown sugar 1 tbsp olive oil ½ red onion, finely sliced 1 tsp brown sugar Method Preheat the oven to 200C/400F/Gas 6.For the pepper, place the pepper halves onto a baking sheet. Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened.For the herb quinoa, place the quinoa and stock into a pan and cook according to packet instructions until the quinoa is tender.Stir in the lemon juice and herbs and season, to taste, with salt and freshly ground black pepper. Divide the mixture between the two pepper halves.For the caramelised onion, heat the oil in a frying pan and gently fry the onion with the sugar until the onions are soft and caramelised.To serve, place the stuffed pepper halves onto serving plates and top with the onion. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the pepper, place the pepper halves onto a baking sheet. Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened. For the pepper, place the pepper halves onto a baking sheet. Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened. For the herb quinoa, place the quinoa and stock into a pan and cook according to packet instructions until the quinoa is tender. For the herb quinoa, place the quinoa and stock into a pan and cook according to packet instructions until the quinoa is tender. Stir in the lemon juice and herbs and season, to taste, with salt and freshly ground black pepper. Divide the mixture between the two pepper halves. Stir in the lemon juice and herbs and season, to taste, with salt and freshly ground black pepper. Divide the mixture between the two pepper halves. For the caramelised onion, heat the oil in a frying pan and gently fry the onion with the sugar until the onions are soft and caramelised. For the caramelised onion, heat the oil in a frying pan and gently fry the onion with the sugar until the onions are soft and caramelised. To serve, place the stuffed pepper halves onto serving plates and top with the onion. To serve, place the stuffed pepper halves onto serving plates and top with the onion." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3beb3bdbfd0cbffe3d" }
ea27bb867c576db7650468d59d4491b3a7cb5005933f3e5283550892c1094e58
Spiced chickpea, red pepper, aubergine and quinoa grain bowl recipe An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_chickpea_red_30555_16x9.jpg Smoky griddled aubergine with subtly spiced chickpeas and cooling yoghurt will make your lunch the envy of the office. 50g/1¾oz quinoa½ aubergine, sliced long ways 1 tbsp extra virgin olive oil200g/7oz tinned chickpeas, drained1 tsp ground cumin ½ red pepper, cut into rings2 sprigs coriander, chopped50g/1¾oz Greek yoghurtsalt and freshly ground black pepper 50g/1¾oz quinoa ½ aubergine, sliced long ways 1 tbsp extra virgin olive oil 200g/7oz tinned chickpeas, drained 1 tsp ground cumin ½ red pepper, cut into rings 2 sprigs coriander, chopped 50g/1¾oz Greek yoghurt salt and freshly ground black pepper Method Cook the quinoa according to packet instructions, then drain. Heat a griddle pan over a high heat, brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle.In a small bowl, mix the chickpeas with the cumin, a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes. Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas, red pepper, aubergine slices, coriander and a dollop of yoghurt. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Cook the quinoa according to packet instructions, then drain. Cook the quinoa according to packet instructions, then drain. Heat a griddle pan over a high heat, brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle. Heat a griddle pan over a high heat, brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle. In a small bowl, mix the chickpeas with the cumin, a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes. In a small bowl, mix the chickpeas with the cumin, a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes. Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas, red pepper, aubergine slices, coriander and a dollop of yoghurt. Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas, red pepper, aubergine slices, coriander and a dollop of yoghurt. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spiced_chickpea_red_30555", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Spiced chickpea, red pepper, aubergine and quinoa grain bowl recipe", "content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_chickpea_red_30555_16x9.jpg Smoky griddled aubergine with subtly spiced chickpeas and cooling yoghurt will make your lunch the envy of the office. 50g/1¾oz quinoa½ aubergine, sliced long ways 1 tbsp extra virgin olive oil200g/7oz tinned chickpeas, drained1 tsp ground cumin ½ red pepper, cut into rings2 sprigs coriander, chopped50g/1¾oz Greek yoghurtsalt and freshly ground black pepper 50g/1¾oz quinoa ½ aubergine, sliced long ways 1 tbsp extra virgin olive oil 200g/7oz tinned chickpeas, drained 1 tsp ground cumin ½ red pepper, cut into rings 2 sprigs coriander, chopped 50g/1¾oz Greek yoghurt salt and freshly ground black pepper Method Cook the quinoa according to packet instructions, then drain. Heat a griddle pan over a high heat, brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle.In a small bowl, mix the chickpeas with the cumin, a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes. Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas, red pepper, aubergine slices, coriander and a dollop of yoghurt. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Cook the quinoa according to packet instructions, then drain. Cook the quinoa according to packet instructions, then drain. Heat a griddle pan over a high heat, brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle. Heat a griddle pan over a high heat, brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle. In a small bowl, mix the chickpeas with the cumin, a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes. In a small bowl, mix the chickpeas with the cumin, a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes. Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas, red pepper, aubergine slices, coriander and a dollop of yoghurt. Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas, red pepper, aubergine slices, coriander and a dollop of yoghurt. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3ceb3bdbfd0cbffe3e" }
fd43691a97bfe7ef115794cbe360bbe46b9e57a67f180c7d1c6efa7dbe844a5f
Quinoa with leeks and pepper recipe An average of 4.0 out of 5 stars from 1 rating 1 tbsp olive oil½ red romero pepper, chopped½ leek, chopped1 garlic clove, chopped100g/3½oz quinoa, cooked according to packet instructionssplash double cream55g/2oz goats' cheesesalt and freshly ground black pepperGreek yoghurt, to serve 1 tbsp olive oil ½ red romero pepper, chopped ½ leek, chopped 1 garlic clove, chopped 100g/3½oz quinoa, cooked according to packet instructions splash double cream 55g/2oz goats' cheese salt and freshly ground black pepper Greek yoghurt, to serve Method Heat the oil in a pan over a medium heat. Add the romero pepper and leeks and sauté for 3 minutes, to soften.Add the garlic and cook for another minute.Stir in the cooked quinoa and the cream and heat through.Crumble in the goats' cheese and season to taste with salt and freshly ground black pepper.To serve, spoon onto serving plates and add a dollop of Greek yoghurt. Heat the oil in a pan over a medium heat. Add the romero pepper and leeks and sauté for 3 minutes, to soften. Heat the oil in a pan over a medium heat. Add the romero pepper and leeks and sauté for 3 minutes, to soften. Add the garlic and cook for another minute. Add the garlic and cook for another minute. Stir in the cooked quinoa and the cream and heat through. Stir in the cooked quinoa and the cream and heat through. Crumble in the goats' cheese and season to taste with salt and freshly ground black pepper. Crumble in the goats' cheese and season to taste with salt and freshly ground black pepper. To serve, spoon onto serving plates and add a dollop of Greek yoghurt. To serve, spoon onto serving plates and add a dollop of Greek yoghurt.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/quinoawithleeksandpe_80981", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Quinoa with leeks and pepper recipe", "content": "An average of 4.0 out of 5 stars from 1 rating 1 tbsp olive oil½ red romero pepper, chopped½ leek, chopped1 garlic clove, chopped100g/3½oz quinoa, cooked according to packet instructionssplash double cream55g/2oz goats' cheesesalt and freshly ground black pepperGreek yoghurt, to serve 1 tbsp olive oil ½ red romero pepper, chopped ½ leek, chopped 1 garlic clove, chopped 100g/3½oz quinoa, cooked according to packet instructions splash double cream 55g/2oz goats' cheese salt and freshly ground black pepper Greek yoghurt, to serve Method Heat the oil in a pan over a medium heat. Add the romero pepper and leeks and sauté for 3 minutes, to soften.Add the garlic and cook for another minute.Stir in the cooked quinoa and the cream and heat through.Crumble in the goats' cheese and season to taste with salt and freshly ground black pepper.To serve, spoon onto serving plates and add a dollop of Greek yoghurt. Heat the oil in a pan over a medium heat. Add the romero pepper and leeks and sauté for 3 minutes, to soften. Heat the oil in a pan over a medium heat. Add the romero pepper and leeks and sauté for 3 minutes, to soften. Add the garlic and cook for another minute. Add the garlic and cook for another minute. Stir in the cooked quinoa and the cream and heat through. Stir in the cooked quinoa and the cream and heat through. Crumble in the goats' cheese and season to taste with salt and freshly ground black pepper. Crumble in the goats' cheese and season to taste with salt and freshly ground black pepper. To serve, spoon onto serving plates and add a dollop of Greek yoghurt. To serve, spoon onto serving plates and add a dollop of Greek yoghurt." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3ceb3bdbfd0cbffe3f" }
52ba6f5be82d105aedcb66cc5a8ba6b70e550c9739912522bd0b518366f41749
Satuéed squid with summer salad and bottarga recipe An average of 0.0 out of 5 stars from 0 ratings This seafood salad is finished with bottarga, a culinary delicacy made from salted and cured fish roe. 3 medium squid, cleaned and finely sliced1 red chilli, chopped2 garlic cloves, crushed 2 tbsp olive oil 1 lemon, zest and juice salt and freshly ground black pepper 3 medium squid, cleaned and finely sliced 1 red chilli, chopped 2 garlic cloves, crushed 2 tbsp olive oil 1 lemon, zest and juice salt and freshly ground black pepper 1 yellow chicory, shredded½ fennel bulb, cored and finely chopped1 small green courgette, finely choppedhandful rocket, chopped1 tbsp chopped fresh lovage 3 tbsp olive oil 1 tbsp white wine vinegar 15g/½oz bottarga, to grate, to serve 1 yellow chicory, shredded ½ fennel bulb, cored and finely chopped 1 small green courgette, finely chopped handful rocket, chopped 1 tbsp chopped fresh lovage 3 tbsp olive oil 1 tbsp white wine vinegar 15g/½oz bottarga, to grate, to serve Method To make the sautéed squid, heat a frying pan on high heat. Once hot add the squid and dry fry for 1–2 minutes until cooked. Put the cooked squid into a large bowl and add the chilli, garlic, olive oil, lemon zest and juice and toss to coat. Season well with salt and pepper. To make the summer salad, put the chicory, fennel, courgette, rocket and lovage in a large bowl and mix well.In a separate small bowl, whisk together the olive oil and white wine vinegar. Just before serving, dress the salad with the olive oil dressing. To serve, put the dressed salad on a serving plate. Top with the cooked squid and grate over the bottarga. To make the sautéed squid, heat a frying pan on high heat. Once hot add the squid and dry fry for 1–2 minutes until cooked. To make the sautéed squid, heat a frying pan on high heat. Once hot add the squid and dry fry for 1–2 minutes until cooked. Put the cooked squid into a large bowl and add the chilli, garlic, olive oil, lemon zest and juice and toss to coat. Season well with salt and pepper. Put the cooked squid into a large bowl and add the chilli, garlic, olive oil, lemon zest and juice and toss to coat. Season well with salt and pepper. To make the summer salad, put the chicory, fennel, courgette, rocket and lovage in a large bowl and mix well. To make the summer salad, put the chicory, fennel, courgette, rocket and lovage in a large bowl and mix well. In a separate small bowl, whisk together the olive oil and white wine vinegar. Just before serving, dress the salad with the olive oil dressing. In a separate small bowl, whisk together the olive oil and white wine vinegar. Just before serving, dress the salad with the olive oil dressing. To serve, put the dressed salad on a serving plate. Top with the cooked squid and grate over the bottarga. To serve, put the dressed salad on a serving plate. Top with the cooked squid and grate over the bottarga.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/squid_summer_salad_56715", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Satuéed squid with summer salad and bottarga recipe", "content": "An average of 0.0 out of 5 stars from 0 ratings This seafood salad is finished with bottarga, a culinary delicacy made from salted and cured fish roe. 3 medium squid, cleaned and finely sliced1 red chilli, chopped2 garlic cloves, crushed 2 tbsp olive oil 1 lemon, zest and juice salt and freshly ground black pepper 3 medium squid, cleaned and finely sliced 1 red chilli, chopped 2 garlic cloves, crushed 2 tbsp olive oil 1 lemon, zest and juice salt and freshly ground black pepper 1 yellow chicory, shredded½ fennel bulb, cored and finely chopped1 small green courgette, finely choppedhandful rocket, chopped1 tbsp chopped fresh lovage 3 tbsp olive oil 1 tbsp white wine vinegar 15g/½oz bottarga, to grate, to serve 1 yellow chicory, shredded ½ fennel bulb, cored and finely chopped 1 small green courgette, finely chopped handful rocket, chopped 1 tbsp chopped fresh lovage 3 tbsp olive oil 1 tbsp white wine vinegar 15g/½oz bottarga, to grate, to serve Method To make the sautéed squid, heat a frying pan on high heat. Once hot add the squid and dry fry for 1–2 minutes until cooked. Put the cooked squid into a large bowl and add the chilli, garlic, olive oil, lemon zest and juice and toss to coat. Season well with salt and pepper. To make the summer salad, put the chicory, fennel, courgette, rocket and lovage in a large bowl and mix well.In a separate small bowl, whisk together the olive oil and white wine vinegar. Just before serving, dress the salad with the olive oil dressing. To serve, put the dressed salad on a serving plate. Top with the cooked squid and grate over the bottarga. To make the sautéed squid, heat a frying pan on high heat. Once hot add the squid and dry fry for 1–2 minutes until cooked. To make the sautéed squid, heat a frying pan on high heat. Once hot add the squid and dry fry for 1–2 minutes until cooked. Put the cooked squid into a large bowl and add the chilli, garlic, olive oil, lemon zest and juice and toss to coat. Season well with salt and pepper. Put the cooked squid into a large bowl and add the chilli, garlic, olive oil, lemon zest and juice and toss to coat. Season well with salt and pepper. To make the summer salad, put the chicory, fennel, courgette, rocket and lovage in a large bowl and mix well. To make the summer salad, put the chicory, fennel, courgette, rocket and lovage in a large bowl and mix well. In a separate small bowl, whisk together the olive oil and white wine vinegar. Just before serving, dress the salad with the olive oil dressing. In a separate small bowl, whisk together the olive oil and white wine vinegar. Just before serving, dress the salad with the olive oil dressing. To serve, put the dressed salad on a serving plate. Top with the cooked squid and grate over the bottarga. To serve, put the dressed salad on a serving plate. Top with the cooked squid and grate over the bottarga." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3ceb3bdbfd0cbffe40" }
a0770dcabb954b9f749799c3cc01d2431a99a89eda55c0c729d3258ae3a73f61
Cheese toastie recipe An average of 4.3 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_toasty_in_a_18911_16x9.jpg You don’t need a special gadget to make a superb cheese toastie – a simple frying pan will do. Grate the cheese and add a dollop of Greek yoghurt to give the filling a good texture and tangy taste, balancing out the acidity with a swipe of your favourite chutney. 2 medium–thick slices bread, buttered on one side½–1 tbsp chutney 1 slice ham (optional)1 cornichon, sliced (optional)green salad, to serve 2 medium–thick slices bread, buttered on one side ½–1 tbsp chutney 1 slice ham (optional) 1 cornichon, sliced (optional) green salad, to serve 1 tbsp full-fat Greek yoghurt1 tbsp finely chopped chives or ½ finely chopped spring onion25g/1oz coarsely grated cheddar (or another hard cheese, such as emmental, Gruyère, Red Leicester or a mixture) 1 tbsp full-fat Greek yoghurt 1 tbsp finely chopped chives or ½ finely chopped spring onion 25g/1oz coarsely grated cheddar (or another hard cheese, such as emmental, Gruyère, Red Leicester or a mixture) Method To make the filling, mix the yoghurt with the chives or spring onion. Stir in the grated cheese.Place the bread slices on a chopping board, buttered-side down. Spread one with chutney and top the other with the cheese filling. Lay the ham and cornichon on top, if using. Put the chutney-spread piece of bread on top of the cheesy piece, buttered-side up. Heat a large frying pan over a medium heat. Put the sandwich in the pan and fry for 3 minutes on one side, pressing down lightly with a spatula every so often, or until the bread is golden brown. Carefully turn over, using your spatula and another flattish implement, such as a palette knife or the back of a wooden spoon. Fry for a further 2 minutes or until crisp and golden. Cut the sandwich in half and serve with a green salad. To make the filling, mix the yoghurt with the chives or spring onion. Stir in the grated cheese. To make the filling, mix the yoghurt with the chives or spring onion. Stir in the grated cheese. Place the bread slices on a chopping board, buttered-side down. Spread one with chutney and top the other with the cheese filling. Lay the ham and cornichon on top, if using. Put the chutney-spread piece of bread on top of the cheesy piece, buttered-side up. Place the bread slices on a chopping board, buttered-side down. Spread one with chutney and top the other with the cheese filling. Lay the ham and cornichon on top, if using. Put the chutney-spread piece of bread on top of the cheesy piece, buttered-side up. Heat a large frying pan over a medium heat. Put the sandwich in the pan and fry for 3 minutes on one side, pressing down lightly with a spatula every so often, or until the bread is golden brown. Carefully turn over, using your spatula and another flattish implement, such as a palette knife or the back of a wooden spoon. Fry for a further 2 minutes or until crisp and golden. Heat a large frying pan over a medium heat. Put the sandwich in the pan and fry for 3 minutes on one side, pressing down lightly with a spatula every so often, or until the bread is golden brown. Carefully turn over, using your spatula and another flattish implement, such as a palette knife or the back of a wooden spoon. Fry for a further 2 minutes or until crisp and golden. Cut the sandwich in half and serve with a green salad. Cut the sandwich in half and serve with a green salad.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cheese_toasty_in_a_18911", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cheese toastie recipe", "content": "An average of 4.3 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_toasty_in_a_18911_16x9.jpg You don’t need a special gadget to make a superb cheese toastie – a simple frying pan will do. Grate the cheese and add a dollop of Greek yoghurt to give the filling a good texture and tangy taste, balancing out the acidity with a swipe of your favourite chutney. 2 medium–thick slices bread, buttered on one side½–1 tbsp chutney 1 slice ham (optional)1 cornichon, sliced (optional)green salad, to serve 2 medium–thick slices bread, buttered on one side ½–1 tbsp chutney 1 slice ham (optional) 1 cornichon, sliced (optional) green salad, to serve 1 tbsp full-fat Greek yoghurt1 tbsp finely chopped chives or ½ finely chopped spring onion25g/1oz coarsely grated cheddar (or another hard cheese, such as emmental, Gruyère, Red Leicester or a mixture) 1 tbsp full-fat Greek yoghurt 1 tbsp finely chopped chives or ½ finely chopped spring onion 25g/1oz coarsely grated cheddar (or another hard cheese, such as emmental, Gruyère, Red Leicester or a mixture) Method To make the filling, mix the yoghurt with the chives or spring onion. Stir in the grated cheese.Place the bread slices on a chopping board, buttered-side down. Spread one with chutney and top the other with the cheese filling. Lay the ham and cornichon on top, if using. Put the chutney-spread piece of bread on top of the cheesy piece, buttered-side up. Heat a large frying pan over a medium heat. Put the sandwich in the pan and fry for 3 minutes on one side, pressing down lightly with a spatula every so often, or until the bread is golden brown. Carefully turn over, using your spatula and another flattish implement, such as a palette knife or the back of a wooden spoon. Fry for a further 2 minutes or until crisp and golden. Cut the sandwich in half and serve with a green salad. To make the filling, mix the yoghurt with the chives or spring onion. Stir in the grated cheese. To make the filling, mix the yoghurt with the chives or spring onion. Stir in the grated cheese. Place the bread slices on a chopping board, buttered-side down. Spread one with chutney and top the other with the cheese filling. Lay the ham and cornichon on top, if using. Put the chutney-spread piece of bread on top of the cheesy piece, buttered-side up. Place the bread slices on a chopping board, buttered-side down. Spread one with chutney and top the other with the cheese filling. Lay the ham and cornichon on top, if using. Put the chutney-spread piece of bread on top of the cheesy piece, buttered-side up. Heat a large frying pan over a medium heat. Put the sandwich in the pan and fry for 3 minutes on one side, pressing down lightly with a spatula every so often, or until the bread is golden brown. Carefully turn over, using your spatula and another flattish implement, such as a palette knife or the back of a wooden spoon. Fry for a further 2 minutes or until crisp and golden. Heat a large frying pan over a medium heat. Put the sandwich in the pan and fry for 3 minutes on one side, pressing down lightly with a spatula every so often, or until the bread is golden brown. Carefully turn over, using your spatula and another flattish implement, such as a palette knife or the back of a wooden spoon. Fry for a further 2 minutes or until crisp and golden. Cut the sandwich in half and serve with a green salad. Cut the sandwich in half and serve with a green salad." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3ceb3bdbfd0cbffe41" }
4ecaf10d261abf8911b00d587f07b7b087378350288d71c47d4f4b16d23cefb6
Spicy bean salad recipe An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_bean_salad_92632_16x9.jpg This quick, easy and nutritious spicy bean salad is packed full of flavour and texture. I’ve used borlotti beans here but it also works brilliantly with other pulses like chickpeas, butter beans or kidney beans. 400g tin borlotti beans1 unwaxed lemon, zest and juice 1 tbsp extra virgin olive oil 2 spring onions, washed, trimmed and finely chopped½ green pepper, deseeded and cut into 1cm/½in cubes 100g/3½oz cherry tomatoes, cut into quarters1–2 tsp finely chopped, deseeded green chilli 20g/½oz coriander, finely chopped 20g/½oz parsley, finely choppedsalt and pepper 400g tin borlotti beans 1 unwaxed lemon, zest and juice 1 tbsp extra virgin olive oil 2 spring onions, washed, trimmed and finely chopped ½ green pepper, deseeded and cut into 1cm/½in cubes 100g/3½oz cherry tomatoes, cut into quarters 1–2 tsp finely chopped, deseeded green chilli 20g/½oz coriander, finely chopped 20g/½oz parsley, finely chopped salt and pepper Method In a sieve, drain and lightly rinse the beans under cold running water. Shake off any excess liquid and place in a large mixing bowl. Season with salt and pepper and stir in the lemon juice, zest and oil. Leave to sit for 5 minutes then stir in the rest of the ingredients. Check the seasoning and spice level then serve. In a sieve, drain and lightly rinse the beans under cold running water. Shake off any excess liquid and place in a large mixing bowl. In a sieve, drain and lightly rinse the beans under cold running water. Shake off any excess liquid and place in a large mixing bowl. Season with salt and pepper and stir in the lemon juice, zest and oil. Leave to sit for 5 minutes then stir in the rest of the ingredients. Check the seasoning and spice level then serve. Season with salt and pepper and stir in the lemon juice, zest and oil. Leave to sit for 5 minutes then stir in the rest of the ingredients. Check the seasoning and spice level then serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spicy_bean_salad_92632", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Spicy bean salad recipe", "content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_bean_salad_92632_16x9.jpg This quick, easy and nutritious spicy bean salad is packed full of flavour and texture. I’ve used borlotti beans here but it also works brilliantly with other pulses like chickpeas, butter beans or kidney beans. 400g tin borlotti beans1 unwaxed lemon, zest and juice 1 tbsp extra virgin olive oil 2 spring onions, washed, trimmed and finely chopped½ green pepper, deseeded and cut into 1cm/½in cubes 100g/3½oz cherry tomatoes, cut into quarters1–2 tsp finely chopped, deseeded green chilli 20g/½oz coriander, finely chopped 20g/½oz parsley, finely choppedsalt and pepper 400g tin borlotti beans 1 unwaxed lemon, zest and juice 1 tbsp extra virgin olive oil 2 spring onions, washed, trimmed and finely chopped ½ green pepper, deseeded and cut into 1cm/½in cubes 100g/3½oz cherry tomatoes, cut into quarters 1–2 tsp finely chopped, deseeded green chilli 20g/½oz coriander, finely chopped 20g/½oz parsley, finely chopped salt and pepper Method In a sieve, drain and lightly rinse the beans under cold running water. Shake off any excess liquid and place in a large mixing bowl. Season with salt and pepper and stir in the lemon juice, zest and oil. Leave to sit for 5 minutes then stir in the rest of the ingredients. Check the seasoning and spice level then serve. In a sieve, drain and lightly rinse the beans under cold running water. Shake off any excess liquid and place in a large mixing bowl. In a sieve, drain and lightly rinse the beans under cold running water. Shake off any excess liquid and place in a large mixing bowl. Season with salt and pepper and stir in the lemon juice, zest and oil. Leave to sit for 5 minutes then stir in the rest of the ingredients. Check the seasoning and spice level then serve. Season with salt and pepper and stir in the lemon juice, zest and oil. Leave to sit for 5 minutes then stir in the rest of the ingredients. Check the seasoning and spice level then serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3deb3bdbfd0cbffe42" }
3a7c19a3102106e5508ca1df89051afffb09314579e72bf366979385a4e05ac6
Honeycomb cannelloni recipe An average of 2.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeycomb_cannelloni_08917_16x9.jpg Cannelloni pasta tubes, positioned upright in a snug pan, with a classic slow cooked ragu spooned over the top. Topped with mascarpone, mozzarella and Parmesan. olive oil2 garlic cloves, finely chopped2 onions, finely chopped2 carrots, peeled and finely chopped2 celery sticks, trimmed and finely chopped3–4 bushy sprigs fresh rosemary, leaves picked800g/1lb 12oz beef mince1 cinnamon stick700ml jar passata300ml/½ pint beef stock500g/1lb 2oz mascarpone 150ml/¼ pint whole milk1 large free-range egg100g/3½oz Parmesan, finely grated500g/1lb 2oz cannelloni 150ml/¼ pint boiling water150g/5½oz mozzarella, a mixture of grated and bocconcini works wellsea salt and freshly ground black pepper olive oil 2 garlic cloves, finely chopped 2 onions, finely chopped 2 carrots, peeled and finely chopped 2 celery sticks, trimmed and finely chopped 3–4 bushy sprigs fresh rosemary, leaves picked 800g/1lb 12oz beef mince 1 cinnamon stick 700ml jar passata 300ml/½ pint beef stock 500g/1lb 2oz mascarpone 150ml/¼ pint whole milk 1 large free-range egg 100g/3½oz Parmesan, finely grated 500g/1lb 2oz cannelloni 150ml/¼ pint boiling water 150g/5½oz mozzarella, a mixture of grated and bocconcini works well sea salt and freshly ground black pepper green salad green salad Method Place a flameproof 22cm/8½in ovenproof casserole dish or saucepan (around 10–12cm/4–4½in high) on a medium-low heat and drizzle in a few tablespoons of olive oil. Add the chopped garlic, onions, carrots and celery and soften for 15 minutes, stirring only occasionally. Finely chop most of the rosemary. Add the beef mince to the pan, turn the heat up a little and add the chopped rosemary leaves and season generously with sea salt and freshly ground black pepper. Break the mince up with a wooden spoon and fry until all browned. Add the cinnamon stick, the passata and the beef stock. Bring to the boil, then turn the heat down and simmer on a low heat for 45 minutes, stirring occasionally, until the ragu is thickened and rich. Add a splash of water if it is drying out at all or too thick.When it is ready, preheat the oven to 200C/180C Fan/Gas 6. Whisk the mascarpone in a bowl with the milk, egg, two-thirds of the Parmesan and a good pinch of salt and pepper. Taste the ragu and tweak the seasoning. Remove two-thirds of the ragu from the pan and nestle the cannelloni tubes upright into the pan, so they are snug. Carefully spoon over the extra ragu, so that they fill up the tubes. Pour the boiling water around the tubes. Evenly spoon over the mascarpone mixture and scatter over the mozzarella and remaining Parmesan. Scatter over the remaining rosemary leaves and drizzle with olive oil, then place the assembled dish on a baking tray to catch any drips. Bake for 35–45 minutes, or until golden and bubbling on top. Leave to sit for 10 minutes before serving. Serve with a crisp, green salad. Place a flameproof 22cm/8½in ovenproof casserole dish or saucepan (around 10–12cm/4–4½in high) on a medium-low heat and drizzle in a few tablespoons of olive oil. Add the chopped garlic, onions, carrots and celery and soften for 15 minutes, stirring only occasionally. Place a flameproof 22cm/8½in ovenproof casserole dish or saucepan (around 10–12cm/4–4½in high) on a medium-low heat and drizzle in a few tablespoons of olive oil. Add the chopped garlic, onions, carrots and celery and soften for 15 minutes, stirring only occasionally. Finely chop most of the rosemary. Add the beef mince to the pan, turn the heat up a little and add the chopped rosemary leaves and season generously with sea salt and freshly ground black pepper. Break the mince up with a wooden spoon and fry until all browned. Finely chop most of the rosemary. Add the beef mince to the pan, turn the heat up a little and add the chopped rosemary leaves and season generously with sea salt and freshly ground black pepper. Break the mince up with a wooden spoon and fry until all browned. Add the cinnamon stick, the passata and the beef stock. Bring to the boil, then turn the heat down and simmer on a low heat for 45 minutes, stirring occasionally, until the ragu is thickened and rich. Add a splash of water if it is drying out at all or too thick. Add the cinnamon stick, the passata and the beef stock. Bring to the boil, then turn the heat down and simmer on a low heat for 45 minutes, stirring occasionally, until the ragu is thickened and rich. Add a splash of water if it is drying out at all or too thick. When it is ready, preheat the oven to 200C/180C Fan/Gas 6. Whisk the mascarpone in a bowl with the milk, egg, two-thirds of the Parmesan and a good pinch of salt and pepper. Taste the ragu and tweak the seasoning. When it is ready, preheat the oven to 200C/180C Fan/Gas 6. Whisk the mascarpone in a bowl with the milk, egg, two-thirds of the Parmesan and a good pinch of salt and pepper. Taste the ragu and tweak the seasoning. Remove two-thirds of the ragu from the pan and nestle the cannelloni tubes upright into the pan, so they are snug. Carefully spoon over the extra ragu, so that they fill up the tubes. Pour the boiling water around the tubes. Evenly spoon over the mascarpone mixture and scatter over the mozzarella and remaining Parmesan. Scatter over the remaining rosemary leaves and drizzle with olive oil, then place the assembled dish on a baking tray to catch any drips. Bake for 35–45 minutes, or until golden and bubbling on top. Remove two-thirds of the ragu from the pan and nestle the cannelloni tubes upright into the pan, so they are snug. Carefully spoon over the extra ragu, so that they fill up the tubes. Pour the boiling water around the tubes. Evenly spoon over the mascarpone mixture and scatter over the mozzarella and remaining Parmesan. Scatter over the remaining rosemary leaves and drizzle with olive oil, then place the assembled dish on a baking tray to catch any drips. Bake for 35–45 minutes, or until golden and bubbling on top. Leave to sit for 10 minutes before serving. Serve with a crisp, green salad. Leave to sit for 10 minutes before serving. Serve with a crisp, green salad. Recipe tips You may need slightly more or less cannelloni depending on the size of your dish. A flat-bottomed, flameproof dish is ideal.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/honeycomb_cannelloni_08917", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Honeycomb cannelloni recipe", "content": "An average of 2.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honeycomb_cannelloni_08917_16x9.jpg Cannelloni pasta tubes, positioned upright in a snug pan, with a classic slow cooked ragu spooned over the top. Topped with mascarpone, mozzarella and Parmesan. olive oil2 garlic cloves, finely chopped2 onions, finely chopped2 carrots, peeled and finely chopped2 celery sticks, trimmed and finely chopped3–4 bushy sprigs fresh rosemary, leaves picked800g/1lb 12oz beef mince1 cinnamon stick700ml jar passata300ml/½ pint beef stock500g/1lb 2oz mascarpone 150ml/¼ pint whole milk1 large free-range egg100g/3½oz Parmesan, finely grated500g/1lb 2oz cannelloni 150ml/¼ pint boiling water150g/5½oz mozzarella, a mixture of grated and bocconcini works wellsea salt and freshly ground black pepper olive oil 2 garlic cloves, finely chopped 2 onions, finely chopped 2 carrots, peeled and finely chopped 2 celery sticks, trimmed and finely chopped 3–4 bushy sprigs fresh rosemary, leaves picked 800g/1lb 12oz beef mince 1 cinnamon stick 700ml jar passata 300ml/½ pint beef stock 500g/1lb 2oz mascarpone 150ml/¼ pint whole milk 1 large free-range egg 100g/3½oz Parmesan, finely grated 500g/1lb 2oz cannelloni 150ml/¼ pint boiling water 150g/5½oz mozzarella, a mixture of grated and bocconcini works well sea salt and freshly ground black pepper green salad green salad Method Place a flameproof 22cm/8½in ovenproof casserole dish or saucepan (around 10–12cm/4–4½in high) on a medium-low heat and drizzle in a few tablespoons of olive oil. Add the chopped garlic, onions, carrots and celery and soften for 15 minutes, stirring only occasionally. Finely chop most of the rosemary. Add the beef mince to the pan, turn the heat up a little and add the chopped rosemary leaves and season generously with sea salt and freshly ground black pepper. Break the mince up with a wooden spoon and fry until all browned. Add the cinnamon stick, the passata and the beef stock. Bring to the boil, then turn the heat down and simmer on a low heat for 45 minutes, stirring occasionally, until the ragu is thickened and rich. Add a splash of water if it is drying out at all or too thick.When it is ready, preheat the oven to 200C/180C Fan/Gas 6. Whisk the mascarpone in a bowl with the milk, egg, two-thirds of the Parmesan and a good pinch of salt and pepper. Taste the ragu and tweak the seasoning. Remove two-thirds of the ragu from the pan and nestle the cannelloni tubes upright into the pan, so they are snug. Carefully spoon over the extra ragu, so that they fill up the tubes. Pour the boiling water around the tubes. Evenly spoon over the mascarpone mixture and scatter over the mozzarella and remaining Parmesan. Scatter over the remaining rosemary leaves and drizzle with olive oil, then place the assembled dish on a baking tray to catch any drips. Bake for 35–45 minutes, or until golden and bubbling on top. Leave to sit for 10 minutes before serving. Serve with a crisp, green salad. Place a flameproof 22cm/8½in ovenproof casserole dish or saucepan (around 10–12cm/4–4½in high) on a medium-low heat and drizzle in a few tablespoons of olive oil. Add the chopped garlic, onions, carrots and celery and soften for 15 minutes, stirring only occasionally. Place a flameproof 22cm/8½in ovenproof casserole dish or saucepan (around 10–12cm/4–4½in high) on a medium-low heat and drizzle in a few tablespoons of olive oil. Add the chopped garlic, onions, carrots and celery and soften for 15 minutes, stirring only occasionally. Finely chop most of the rosemary. Add the beef mince to the pan, turn the heat up a little and add the chopped rosemary leaves and season generously with sea salt and freshly ground black pepper. Break the mince up with a wooden spoon and fry until all browned. Finely chop most of the rosemary. Add the beef mince to the pan, turn the heat up a little and add the chopped rosemary leaves and season generously with sea salt and freshly ground black pepper. Break the mince up with a wooden spoon and fry until all browned. Add the cinnamon stick, the passata and the beef stock. Bring to the boil, then turn the heat down and simmer on a low heat for 45 minutes, stirring occasionally, until the ragu is thickened and rich. Add a splash of water if it is drying out at all or too thick. Add the cinnamon stick, the passata and the beef stock. Bring to the boil, then turn the heat down and simmer on a low heat for 45 minutes, stirring occasionally, until the ragu is thickened and rich. Add a splash of water if it is drying out at all or too thick. When it is ready, preheat the oven to 200C/180C Fan/Gas 6. Whisk the mascarpone in a bowl with the milk, egg, two-thirds of the Parmesan and a good pinch of salt and pepper. Taste the ragu and tweak the seasoning. When it is ready, preheat the oven to 200C/180C Fan/Gas 6. Whisk the mascarpone in a bowl with the milk, egg, two-thirds of the Parmesan and a good pinch of salt and pepper. Taste the ragu and tweak the seasoning. Remove two-thirds of the ragu from the pan and nestle the cannelloni tubes upright into the pan, so they are snug. Carefully spoon over the extra ragu, so that they fill up the tubes. Pour the boiling water around the tubes. Evenly spoon over the mascarpone mixture and scatter over the mozzarella and remaining Parmesan. Scatter over the remaining rosemary leaves and drizzle with olive oil, then place the assembled dish on a baking tray to catch any drips. Bake for 35–45 minutes, or until golden and bubbling on top. Remove two-thirds of the ragu from the pan and nestle the cannelloni tubes upright into the pan, so they are snug. Carefully spoon over the extra ragu, so that they fill up the tubes. Pour the boiling water around the tubes. Evenly spoon over the mascarpone mixture and scatter over the mozzarella and remaining Parmesan. Scatter over the remaining rosemary leaves and drizzle with olive oil, then place the assembled dish on a baking tray to catch any drips. Bake for 35–45 minutes, or until golden and bubbling on top. Leave to sit for 10 minutes before serving. Serve with a crisp, green salad. Leave to sit for 10 minutes before serving. Serve with a crisp, green salad. Recipe tips You may need slightly more or less cannelloni depending on the size of your dish. A flat-bottomed, flameproof dish is ideal." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3deb3bdbfd0cbffe43" }
b6b92fa5b07fb7678b29ce8fbdd1ecfb3214c20790ef067fe6c7491f44511d91
Mediterranean salad recipe An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean_salad_68278_16x9.jpg Bursting with bright Mediterranean flavours and colour, this is a brilliant salad to serve at a barbecue or as a side with dinner. 80g/3oz tomato (about 1 regular-sized tomato) 1 large garlic clove 1½ tsp dried oregano 1 medium shallot (approx. 80g/3oz), finely chopped1 unwaxed lemon, zest and juice2 tbsp extra-virgin olive oil 1½ tsp sea salt flakes freshly ground black pepper 80g/3oz tomato (about 1 regular-sized tomato) 1 large garlic clove 1½ tsp dried oregano 1 medium shallot (approx. 80g/3oz), finely chopped 1 unwaxed lemon, zest and juice 2 tbsp extra-virgin olive oil 1½ tsp sea salt flakes freshly ground black pepper 400g tin chickpeas (240g drained weight) 100g/3½oz cucumber, cut into 2cm/¾in cubes 100g/3½oz cherry tomatoes, cut into 2cm/¾in cubes1 green pepper, deseeded and cut into 2cm/¾in cubes 80g/3oz stoned Kalamata olives, cut in half 15g/½oz parsley leaves, washed, dried and roughly chopped 150g/5½oz feta 400g tin chickpeas (240g drained weight) 100g/3½oz cucumber, cut into 2cm/¾in cubes 100g/3½oz cherry tomatoes, cut into 2cm/¾in cubes 1 green pepper, deseeded and cut into 2cm/¾in cubes 80g/3oz stoned Kalamata olives, cut in half 15g/½oz parsley leaves, washed, dried and roughly chopped 150g/5½oz feta Method To make the dressing, coarsely grate the whole tomato into a large mixing bowl to catch all the juice and flesh, then finely grate in the garlic. Whisk in the oregano, shallot, lemon zest and juice, and olive oil. Season with the salt and some pepper and set aside. To make the salad, drain and lightly rinse the chickpeas in a sieve. Give them a little shake to get rid of any excess water then stir them into the dressing. Add in the chopped cucumber, tomatoes, green peppers, olives and parsley, stir well and check the seasoning. Finally, crumble in the feta, give it one last gentle stir, then serve. To make the dressing, coarsely grate the whole tomato into a large mixing bowl to catch all the juice and flesh, then finely grate in the garlic. To make the dressing, coarsely grate the whole tomato into a large mixing bowl to catch all the juice and flesh, then finely grate in the garlic. Whisk in the oregano, shallot, lemon zest and juice, and olive oil. Season with the salt and some pepper and set aside. Whisk in the oregano, shallot, lemon zest and juice, and olive oil. Season with the salt and some pepper and set aside. To make the salad, drain and lightly rinse the chickpeas in a sieve. Give them a little shake to get rid of any excess water then stir them into the dressing. To make the salad, drain and lightly rinse the chickpeas in a sieve. Give them a little shake to get rid of any excess water then stir them into the dressing. Add in the chopped cucumber, tomatoes, green peppers, olives and parsley, stir well and check the seasoning. Finally, crumble in the feta, give it one last gentle stir, then serve. Add in the chopped cucumber, tomatoes, green peppers, olives and parsley, stir well and check the seasoning. Finally, crumble in the feta, give it one last gentle stir, then serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/mediterranean_salad_68278", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mediterranean salad recipe", "content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean_salad_68278_16x9.jpg Bursting with bright Mediterranean flavours and colour, this is a brilliant salad to serve at a barbecue or as a side with dinner. 80g/3oz tomato (about 1 regular-sized tomato) 1 large garlic clove 1½ tsp dried oregano 1 medium shallot (approx. 80g/3oz), finely chopped1 unwaxed lemon, zest and juice2 tbsp extra-virgin olive oil 1½ tsp sea salt flakes freshly ground black pepper 80g/3oz tomato (about 1 regular-sized tomato) 1 large garlic clove 1½ tsp dried oregano 1 medium shallot (approx. 80g/3oz), finely chopped 1 unwaxed lemon, zest and juice 2 tbsp extra-virgin olive oil 1½ tsp sea salt flakes freshly ground black pepper 400g tin chickpeas (240g drained weight) 100g/3½oz cucumber, cut into 2cm/¾in cubes 100g/3½oz cherry tomatoes, cut into 2cm/¾in cubes1 green pepper, deseeded and cut into 2cm/¾in cubes 80g/3oz stoned Kalamata olives, cut in half 15g/½oz parsley leaves, washed, dried and roughly chopped 150g/5½oz feta 400g tin chickpeas (240g drained weight) 100g/3½oz cucumber, cut into 2cm/¾in cubes 100g/3½oz cherry tomatoes, cut into 2cm/¾in cubes 1 green pepper, deseeded and cut into 2cm/¾in cubes 80g/3oz stoned Kalamata olives, cut in half 15g/½oz parsley leaves, washed, dried and roughly chopped 150g/5½oz feta Method To make the dressing, coarsely grate the whole tomato into a large mixing bowl to catch all the juice and flesh, then finely grate in the garlic. Whisk in the oregano, shallot, lemon zest and juice, and olive oil. Season with the salt and some pepper and set aside. To make the salad, drain and lightly rinse the chickpeas in a sieve. Give them a little shake to get rid of any excess water then stir them into the dressing. Add in the chopped cucumber, tomatoes, green peppers, olives and parsley, stir well and check the seasoning. Finally, crumble in the feta, give it one last gentle stir, then serve. To make the dressing, coarsely grate the whole tomato into a large mixing bowl to catch all the juice and flesh, then finely grate in the garlic. To make the dressing, coarsely grate the whole tomato into a large mixing bowl to catch all the juice and flesh, then finely grate in the garlic. Whisk in the oregano, shallot, lemon zest and juice, and olive oil. Season with the salt and some pepper and set aside. Whisk in the oregano, shallot, lemon zest and juice, and olive oil. Season with the salt and some pepper and set aside. To make the salad, drain and lightly rinse the chickpeas in a sieve. Give them a little shake to get rid of any excess water then stir them into the dressing. To make the salad, drain and lightly rinse the chickpeas in a sieve. Give them a little shake to get rid of any excess water then stir them into the dressing. Add in the chopped cucumber, tomatoes, green peppers, olives and parsley, stir well and check the seasoning. Finally, crumble in the feta, give it one last gentle stir, then serve. Add in the chopped cucumber, tomatoes, green peppers, olives and parsley, stir well and check the seasoning. Finally, crumble in the feta, give it one last gentle stir, then serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3deb3bdbfd0cbffe44" }
f007a8ca38760e520bc6bf347fd7eead62ad3a24fbbaedb3ea43a455bf50d40f
Smoked mackerel with horseradish sandwich filler recipe Smoked mackerel with horseradish, thyme and beetroot sandwich filler An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_with_16591_16x9.jpg A fiery, fresh sandwich filler made with only four ingredients. Perfect for lunch with a kick. 200g/7oz smoked mackerel, skin removed and flaked into bite-sized pieces30g/1oz creamed horseradish60g/2¼oz pickled beetroot, finely diced1 heaped tsp fresh thyme leavesbaguette or your choice of bread, to servesalad leaves, to serve (optional) 200g/7oz smoked mackerel, skin removed and flaked into bite-sized pieces 30g/1oz creamed horseradish 60g/2¼oz pickled beetroot, finely diced 1 heaped tsp fresh thyme leaves baguette or your choice of bread, to serve salad leaves, to serve (optional) Method Put all the ingredients into a large bowl and fold together gently until well combined.Serve sandwiched between your choice of bread with fresh salad leaves, if you like. Put all the ingredients into a large bowl and fold together gently until well combined. Put all the ingredients into a large bowl and fold together gently until well combined. Serve sandwiched between your choice of bread with fresh salad leaves, if you like. Serve sandwiched between your choice of bread with fresh salad leaves, if you like.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/smoked_mackerel_with_16591", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Smoked mackerel with horseradish sandwich filler recipe", "content": "Smoked mackerel with horseradish, thyme and beetroot sandwich filler An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_with_16591_16x9.jpg A fiery, fresh sandwich filler made with only four ingredients. Perfect for lunch with a kick. 200g/7oz smoked mackerel, skin removed and flaked into bite-sized pieces30g/1oz creamed horseradish60g/2¼oz pickled beetroot, finely diced1 heaped tsp fresh thyme leavesbaguette or your choice of bread, to servesalad leaves, to serve (optional) 200g/7oz smoked mackerel, skin removed and flaked into bite-sized pieces 30g/1oz creamed horseradish 60g/2¼oz pickled beetroot, finely diced 1 heaped tsp fresh thyme leaves baguette or your choice of bread, to serve salad leaves, to serve (optional) Method Put all the ingredients into a large bowl and fold together gently until well combined.Serve sandwiched between your choice of bread with fresh salad leaves, if you like. Put all the ingredients into a large bowl and fold together gently until well combined. Put all the ingredients into a large bowl and fold together gently until well combined. Serve sandwiched between your choice of bread with fresh salad leaves, if you like. Serve sandwiched between your choice of bread with fresh salad leaves, if you like." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3eeb3bdbfd0cbffe45" }
22228b35d928ceebc72078b310fa9ca3e2472f0892d5285579af8a6a2ab11a25
Roast turkey breast recipe Preheat the oven to 190C/170C Fan/Gas 5. Pour the oil into a sturdy roasting tin and place the turkey joint on top. Season with a little salt and plenty of freshly ground black pepper. Sprinkle with the thyme. Top with the bacon and sliced clementine, satsuma or orange. Dot with the butter and cover tightly with a piece of kitchen foil. Roast for 1 hour. For the bread sauce, put the milk and onion wedges in a medium saucepan and add the bay leaf, thyme, cloves and salt. Bring to a gentle simmer, stirring. Take off the heat and leave to infuse for 30 minutes. To make the pigs in blankets, cut the sausages in half lengthways. Take one sausage half and wrap in a piece of bacon. Repeat with the remaining sausage halves and bacon. Place on a greased oven tray large enough for all the stuffing and pigs in blankets. Cover and chill in the fridge until ready to cook.For the stuffing balls, heat the oil in a small non-stick frying pan and gently fry the onion for 3–4 minutes, or until softened and lightly browned, stirring regularly. Tip into a large bowl. Squeeze the sausagemeat out of the skins and into the bowl with the cooked onion. Add the lemon zest, breadcrumbs, thyme and plenty of salt and pepper. Mix well with your hands and form into 12 small balls. Place on the baking tray with the pigs in blankets.To finish the bread sauce, strain the milk through a sieve and into a clean saucepan. Add the butter and breadcrumbs. Heat gently for 3–4 minutes, stirring constantly until the sauce is creamy and thickened. Season with salt and freshly ground black pepper. Set aside then warm through just before serving.Remove the foil from the turkey, increase the oven temperature to 200C/180C/Fan 6 and continue cooking for a further 40 minutes, or until the bacon is crisp and the turkey is thoroughly cooked through. Add the stuffing balls and pigs in blankets for the last 15 minutes of the turkey cooking time.Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes. Turn the pigs in blankets and stuffing balls and cook for a further 15 minutes, or until golden-brown and cooked through.For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine (or extra stock) and cook for 15–20 seconds, stirring constantly.Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan, add any juices that have released from the turkey as it has rested and keep warm until ready to serve. Boil the carrots and Brussels sprouts in separate pans of boiling water. Once cooked to your liking, drain and toss with the butter and plenty of salt and freshly ground black pepper.Snip off any trussing string, then garnish the turkey with fresh thyme sprigs. Carve into slices and serve with the hot gravy, bread sauce, pigs in blankets, stuffing balls and vegetables. Preheat the oven to 190C/170C Fan/Gas 5. Pour the oil into a sturdy roasting tin and place the turkey joint on top. Season with a little salt and plenty of freshly ground black pepper. Preheat the oven to 190C/170C Fan/Gas 5. Pour the oil into a sturdy roasting tin and place the turkey joint on top. Season with a little salt and plenty of freshly ground black pepper. Sprinkle with the thyme. Top with the bacon and sliced clementine, satsuma or orange. Dot with the butter and cover tightly with a piece of kitchen foil. Roast for 1 hour. Sprinkle with the thyme. Top with the bacon and sliced clementine, satsuma or orange. Dot with the butter and cover tightly with a piece of kitchen foil. Roast for 1 hour. For the bread sauce, put the milk and onion wedges in a medium saucepan and add the bay leaf, thyme, cloves and salt. Bring to a gentle simmer, stirring. Take off the heat and leave to infuse for 30 minutes. For the bread sauce, put the milk and onion wedges in a medium saucepan and add the bay leaf, thyme, cloves and salt. Bring to a gentle simmer, stirring. Take off the heat and leave to infuse for 30 minutes. To make the pigs in blankets, cut the sausages in half lengthways. Take one sausage half and wrap in a piece of bacon. Repeat with the remaining sausage halves and bacon. Place on a greased oven tray large enough for all the stuffing and pigs in blankets. Cover and chill in the fridge until ready to cook. To make the pigs in blankets, cut the sausages in half lengthways. Take one sausage half and wrap in a piece of bacon. Repeat with the remaining sausage halves and bacon. Place on a greased oven tray large enough for all the stuffing and pigs in blankets. Cover and chill in the fridge until ready to cook. For the stuffing balls, heat the oil in a small non-stick frying pan and gently fry the onion for 3–4 minutes, or until softened and lightly browned, stirring regularly. Tip into a large bowl. For the stuffing balls, heat the oil in a small non-stick frying pan and gently fry the onion for 3–4 minutes, or until softened and lightly browned, stirring regularly. Tip into a large bowl. Squeeze the sausagemeat out of the skins and into the bowl with the cooked onion. Add the lemon zest, breadcrumbs, thyme and plenty of salt and pepper. Mix well with your hands and form into 12 small balls. Place on the baking tray with the pigs in blankets. Squeeze the sausagemeat out of the skins and into the bowl with the cooked onion. Add the lemon zest, breadcrumbs, thyme and plenty of salt and pepper. Mix well with your hands and form into 12 small balls. Place on the baking tray with the pigs in blankets. To finish the bread sauce, strain the milk through a sieve and into a clean saucepan. Add the butter and breadcrumbs. Heat gently for 3–4 minutes, stirring constantly until the sauce is creamy and thickened. Season with salt and freshly ground black pepper. Set aside then warm through just before serving. To finish the bread sauce, strain the milk through a sieve and into a clean saucepan. Add the butter and breadcrumbs. Heat gently for 3–4 minutes, stirring constantly until the sauce is creamy and thickened. Season with salt and freshly ground black pepper. Set aside then warm through just before serving. Remove the foil from the turkey, increase the oven temperature to 200C/180C/Fan 6 and continue cooking for a further 40 minutes, or until the bacon is crisp and the turkey is thoroughly cooked through. Add the stuffing balls and pigs in blankets for the last 15 minutes of the turkey cooking time. Remove the foil from the turkey, increase the oven temperature to 200C/180C/Fan 6 and continue cooking for a further 40 minutes, or until the bacon is crisp and the turkey is thoroughly cooked through. Add the stuffing balls and pigs in blankets for the last 15 minutes of the turkey cooking time. Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes. Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes. Turn the pigs in blankets and stuffing balls and cook for a further 15 minutes, or until golden-brown and cooked through. Turn the pigs in blankets and stuffing balls and cook for a further 15 minutes, or until golden-brown and cooked through. For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine (or extra stock) and cook for 15–20 seconds, stirring constantly. For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine (or extra stock) and cook for 15–20 seconds, stirring constantly. Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan, add any juices that have released from the turkey as it has rested and keep warm until ready to serve. Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan, add any juices that have released from the turkey as it has rested and keep warm until ready to serve. Boil the carrots and Brussels sprouts in separate pans of boiling water. Once cooked to your liking, drain and toss with the butter and plenty of salt and freshly ground black pepper. Boil the carrots and Brussels sprouts in separate pans of boiling water. Once cooked to your liking, drain and toss with the butter and plenty of salt and freshly ground black pepper. Snip off any trussing string, then garnish the turkey with fresh thyme sprigs. Carve into slices and serve with the hot gravy, bread sauce, pigs in blankets, stuffing balls and vegetables. Snip off any trussing string, then garnish the turkey with fresh thyme sprigs. Carve into slices and serve with the hot gravy, bread sauce, pigs in blankets, stuffing balls and vegetables.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/budget_roast_turkey_21396", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roast turkey breast recipe", "content": "Preheat the oven to 190C/170C Fan/Gas 5. Pour the oil into a sturdy roasting tin and place the turkey joint on top. Season with a little salt and plenty of freshly ground black pepper. Sprinkle with the thyme. Top with the bacon and sliced clementine, satsuma or orange. Dot with the butter and cover tightly with a piece of kitchen foil. Roast for 1 hour. For the bread sauce, put the milk and onion wedges in a medium saucepan and add the bay leaf, thyme, cloves and salt. Bring to a gentle simmer, stirring. Take off the heat and leave to infuse for 30 minutes. To make the pigs in blankets, cut the sausages in half lengthways. Take one sausage half and wrap in a piece of bacon. Repeat with the remaining sausage halves and bacon. Place on a greased oven tray large enough for all the stuffing and pigs in blankets. Cover and chill in the fridge until ready to cook.For the stuffing balls, heat the oil in a small non-stick frying pan and gently fry the onion for 3–4 minutes, or until softened and lightly browned, stirring regularly. Tip into a large bowl. Squeeze the sausagemeat out of the skins and into the bowl with the cooked onion. Add the lemon zest, breadcrumbs, thyme and plenty of salt and pepper. Mix well with your hands and form into 12 small balls. Place on the baking tray with the pigs in blankets.To finish the bread sauce, strain the milk through a sieve and into a clean saucepan. Add the butter and breadcrumbs. Heat gently for 3–4 minutes, stirring constantly until the sauce is creamy and thickened. Season with salt and freshly ground black pepper. Set aside then warm through just before serving.Remove the foil from the turkey, increase the oven temperature to 200C/180C/Fan 6 and continue cooking for a further 40 minutes, or until the bacon is crisp and the turkey is thoroughly cooked through. Add the stuffing balls and pigs in blankets for the last 15 minutes of the turkey cooking time.Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes. Turn the pigs in blankets and stuffing balls and cook for a further 15 minutes, or until golden-brown and cooked through.For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine (or extra stock) and cook for 15–20 seconds, stirring constantly.Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan, add any juices that have released from the turkey as it has rested and keep warm until ready to serve. Boil the carrots and Brussels sprouts in separate pans of boiling water. Once cooked to your liking, drain and toss with the butter and plenty of salt and freshly ground black pepper.Snip off any trussing string, then garnish the turkey with fresh thyme sprigs. Carve into slices and serve with the hot gravy, bread sauce, pigs in blankets, stuffing balls and vegetables. Preheat the oven to 190C/170C Fan/Gas 5. Pour the oil into a sturdy roasting tin and place the turkey joint on top. Season with a little salt and plenty of freshly ground black pepper. Preheat the oven to 190C/170C Fan/Gas 5. Pour the oil into a sturdy roasting tin and place the turkey joint on top. Season with a little salt and plenty of freshly ground black pepper. Sprinkle with the thyme. Top with the bacon and sliced clementine, satsuma or orange. Dot with the butter and cover tightly with a piece of kitchen foil. Roast for 1 hour. Sprinkle with the thyme. Top with the bacon and sliced clementine, satsuma or orange. Dot with the butter and cover tightly with a piece of kitchen foil. Roast for 1 hour. For the bread sauce, put the milk and onion wedges in a medium saucepan and add the bay leaf, thyme, cloves and salt. Bring to a gentle simmer, stirring. Take off the heat and leave to infuse for 30 minutes. For the bread sauce, put the milk and onion wedges in a medium saucepan and add the bay leaf, thyme, cloves and salt. Bring to a gentle simmer, stirring. Take off the heat and leave to infuse for 30 minutes. To make the pigs in blankets, cut the sausages in half lengthways. Take one sausage half and wrap in a piece of bacon. Repeat with the remaining sausage halves and bacon. Place on a greased oven tray large enough for all the stuffing and pigs in blankets. Cover and chill in the fridge until ready to cook. To make the pigs in blankets, cut the sausages in half lengthways. Take one sausage half and wrap in a piece of bacon. Repeat with the remaining sausage halves and bacon. Place on a greased oven tray large enough for all the stuffing and pigs in blankets. Cover and chill in the fridge until ready to cook. For the stuffing balls, heat the oil in a small non-stick frying pan and gently fry the onion for 3–4 minutes, or until softened and lightly browned, stirring regularly. Tip into a large bowl. For the stuffing balls, heat the oil in a small non-stick frying pan and gently fry the onion for 3–4 minutes, or until softened and lightly browned, stirring regularly. Tip into a large bowl. Squeeze the sausagemeat out of the skins and into the bowl with the cooked onion. Add the lemon zest, breadcrumbs, thyme and plenty of salt and pepper. Mix well with your hands and form into 12 small balls. Place on the baking tray with the pigs in blankets. Squeeze the sausagemeat out of the skins and into the bowl with the cooked onion. Add the lemon zest, breadcrumbs, thyme and plenty of salt and pepper. Mix well with your hands and form into 12 small balls. Place on the baking tray with the pigs in blankets. To finish the bread sauce, strain the milk through a sieve and into a clean saucepan. Add the butter and breadcrumbs. Heat gently for 3–4 minutes, stirring constantly until the sauce is creamy and thickened. Season with salt and freshly ground black pepper. Set aside then warm through just before serving. To finish the bread sauce, strain the milk through a sieve and into a clean saucepan. Add the butter and breadcrumbs. Heat gently for 3–4 minutes, stirring constantly until the sauce is creamy and thickened. Season with salt and freshly ground black pepper. Set aside then warm through just before serving. Remove the foil from the turkey, increase the oven temperature to 200C/180C/Fan 6 and continue cooking for a further 40 minutes, or until the bacon is crisp and the turkey is thoroughly cooked through. Add the stuffing balls and pigs in blankets for the last 15 minutes of the turkey cooking time. Remove the foil from the turkey, increase the oven temperature to 200C/180C/Fan 6 and continue cooking for a further 40 minutes, or until the bacon is crisp and the turkey is thoroughly cooked through. Add the stuffing balls and pigs in blankets for the last 15 minutes of the turkey cooking time. Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes. Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes. Turn the pigs in blankets and stuffing balls and cook for a further 15 minutes, or until golden-brown and cooked through. Turn the pigs in blankets and stuffing balls and cook for a further 15 minutes, or until golden-brown and cooked through. For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine (or extra stock) and cook for 15–20 seconds, stirring constantly. For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine (or extra stock) and cook for 15–20 seconds, stirring constantly. Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan, add any juices that have released from the turkey as it has rested and keep warm until ready to serve. Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan, add any juices that have released from the turkey as it has rested and keep warm until ready to serve. Boil the carrots and Brussels sprouts in separate pans of boiling water. Once cooked to your liking, drain and toss with the butter and plenty of salt and freshly ground black pepper. Boil the carrots and Brussels sprouts in separate pans of boiling water. Once cooked to your liking, drain and toss with the butter and plenty of salt and freshly ground black pepper. Snip off any trussing string, then garnish the turkey with fresh thyme sprigs. Carve into slices and serve with the hot gravy, bread sauce, pigs in blankets, stuffing balls and vegetables. Snip off any trussing string, then garnish the turkey with fresh thyme sprigs. Carve into slices and serve with the hot gravy, bread sauce, pigs in blankets, stuffing balls and vegetables." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3eeb3bdbfd0cbffe46" }
40b1393f041be5a7ed66d6ae25322029ba42ad819b70f802d8bf7bc68eda4ff0
Air fryer roast turkey breast recipe An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_roast_turkey_73554_16x9.jpg Boneless turkey breast joints are a great option for smaller gatherings at Christmas. They’re much more affordable than a whole bird, cook quickly and are easy to carve, too. They usually come tied with string or bound by ovenproof bands, which helps the meat to cook evenly. Roasting the joint in the air fryer takes less time than a conventional oven and leaves the meat tender and juicy, with crispy golden skin. 800g–1kg/1lb 12oz–2lb 4oz turkey breast joint 1 tbsp salted butter, at room temperature½ tbsp olive oil ½ nutmeg, finely grated 10g/⅓oz fresh sage10g/⅓oz thyme sprigs 10g/⅓oz rosemary sprigs1 clementine, cut into quarters salt and freshly ground black pepper 800g–1kg/1lb 12oz–2lb 4oz turkey breast joint 1 tbsp salted butter, at room temperature ½ tbsp olive oil ½ nutmeg, finely grated 10g/⅓oz fresh sage 10g/⅓oz thyme sprigs 10g/⅓oz rosemary sprigs 1 clementine, cut into quarters salt and freshly ground black pepper Method Heat the air fryer to 160C. If your turkey breast is tied, leave the string or oven-proof bands in place. Thoroughly pat the joint dry using kitchen paper. Rub all over with the butter, oil and grated nutmeg then season well. In the air fryer, create a bed of sage, thyme and rosemary and put the turkey on top, skin-side down. Nestle the clementine pieces around the joint and cook for 30 minutes. After 30 minutes, turn the breast skin-side up, tucking the clementine pieces under the meat if they are looking nicely browned. Roast for another 25–30 minutes, or until the meat is cooked through. You can tell if the meat is cooked either by piercing the centre with a skewer to see if the juices run clear or by using a meat thermometer to check the internal temperature has reached 70–72C. Remove to a warm plate along with the herbs and clementine pieces. Cover very loosely with kitchen foil and leave to rest for 5–10 minutes.Carve the turkey into slices and serve with a slice of clementine and some of the herbs for decoration. If there are any meat juices in the bottom of the air fryer, pour them over the turkey once sliced (or them add to your gravy). Heat the air fryer to 160C. If your turkey breast is tied, leave the string or oven-proof bands in place. Thoroughly pat the joint dry using kitchen paper. Rub all over with the butter, oil and grated nutmeg then season well. Heat the air fryer to 160C. If your turkey breast is tied, leave the string or oven-proof bands in place. Thoroughly pat the joint dry using kitchen paper. Rub all over with the butter, oil and grated nutmeg then season well. In the air fryer, create a bed of sage, thyme and rosemary and put the turkey on top, skin-side down. Nestle the clementine pieces around the joint and cook for 30 minutes. In the air fryer, create a bed of sage, thyme and rosemary and put the turkey on top, skin-side down. Nestle the clementine pieces around the joint and cook for 30 minutes. After 30 minutes, turn the breast skin-side up, tucking the clementine pieces under the meat if they are looking nicely browned. Roast for another 25–30 minutes, or until the meat is cooked through. You can tell if the meat is cooked either by piercing the centre with a skewer to see if the juices run clear or by using a meat thermometer to check the internal temperature has reached 70–72C. After 30 minutes, turn the breast skin-side up, tucking the clementine pieces under the meat if they are looking nicely browned. Roast for another 25–30 minutes, or until the meat is cooked through. You can tell if the meat is cooked either by piercing the centre with a skewer to see if the juices run clear or by using a meat thermometer to check the internal temperature has reached 70–72C. Remove to a warm plate along with the herbs and clementine pieces. Cover very loosely with kitchen foil and leave to rest for 5–10 minutes. Remove to a warm plate along with the herbs and clementine pieces. Cover very loosely with kitchen foil and leave to rest for 5–10 minutes. Carve the turkey into slices and serve with a slice of clementine and some of the herbs for decoration. If there are any meat juices in the bottom of the air fryer, pour them over the turkey once sliced (or them add to your gravy). Carve the turkey into slices and serve with a slice of clementine and some of the herbs for decoration. If there are any meat juices in the bottom of the air fryer, pour them over the turkey once sliced (or them add to your gravy). Recipe tips Resting the meat before carving is a really important step as it gives it time to relax and for the juices to distribute evenly.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/air_fryer_roast_turkey_73554", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Air fryer roast turkey breast recipe", "content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_roast_turkey_73554_16x9.jpg Boneless turkey breast joints are a great option for smaller gatherings at Christmas. They’re much more affordable than a whole bird, cook quickly and are easy to carve, too. They usually come tied with string or bound by ovenproof bands, which helps the meat to cook evenly. Roasting the joint in the air fryer takes less time than a conventional oven and leaves the meat tender and juicy, with crispy golden skin. 800g–1kg/1lb 12oz–2lb 4oz turkey breast joint 1 tbsp salted butter, at room temperature½ tbsp olive oil ½ nutmeg, finely grated 10g/⅓oz fresh sage10g/⅓oz thyme sprigs 10g/⅓oz rosemary sprigs1 clementine, cut into quarters salt and freshly ground black pepper 800g–1kg/1lb 12oz–2lb 4oz turkey breast joint 1 tbsp salted butter, at room temperature ½ tbsp olive oil ½ nutmeg, finely grated 10g/⅓oz fresh sage 10g/⅓oz thyme sprigs 10g/⅓oz rosemary sprigs 1 clementine, cut into quarters salt and freshly ground black pepper Method Heat the air fryer to 160C. If your turkey breast is tied, leave the string or oven-proof bands in place. Thoroughly pat the joint dry using kitchen paper. Rub all over with the butter, oil and grated nutmeg then season well. In the air fryer, create a bed of sage, thyme and rosemary and put the turkey on top, skin-side down. Nestle the clementine pieces around the joint and cook for 30 minutes. After 30 minutes, turn the breast skin-side up, tucking the clementine pieces under the meat if they are looking nicely browned. Roast for another 25–30 minutes, or until the meat is cooked through. You can tell if the meat is cooked either by piercing the centre with a skewer to see if the juices run clear or by using a meat thermometer to check the internal temperature has reached 70–72C. Remove to a warm plate along with the herbs and clementine pieces. Cover very loosely with kitchen foil and leave to rest for 5–10 minutes.Carve the turkey into slices and serve with a slice of clementine and some of the herbs for decoration. If there are any meat juices in the bottom of the air fryer, pour them over the turkey once sliced (or them add to your gravy). Heat the air fryer to 160C. If your turkey breast is tied, leave the string or oven-proof bands in place. Thoroughly pat the joint dry using kitchen paper. Rub all over with the butter, oil and grated nutmeg then season well. Heat the air fryer to 160C. If your turkey breast is tied, leave the string or oven-proof bands in place. Thoroughly pat the joint dry using kitchen paper. Rub all over with the butter, oil and grated nutmeg then season well. In the air fryer, create a bed of sage, thyme and rosemary and put the turkey on top, skin-side down. Nestle the clementine pieces around the joint and cook for 30 minutes. In the air fryer, create a bed of sage, thyme and rosemary and put the turkey on top, skin-side down. Nestle the clementine pieces around the joint and cook for 30 minutes. After 30 minutes, turn the breast skin-side up, tucking the clementine pieces under the meat if they are looking nicely browned. Roast for another 25–30 minutes, or until the meat is cooked through. You can tell if the meat is cooked either by piercing the centre with a skewer to see if the juices run clear or by using a meat thermometer to check the internal temperature has reached 70–72C. After 30 minutes, turn the breast skin-side up, tucking the clementine pieces under the meat if they are looking nicely browned. Roast for another 25–30 minutes, or until the meat is cooked through. You can tell if the meat is cooked either by piercing the centre with a skewer to see if the juices run clear or by using a meat thermometer to check the internal temperature has reached 70–72C. Remove to a warm plate along with the herbs and clementine pieces. Cover very loosely with kitchen foil and leave to rest for 5–10 minutes. Remove to a warm plate along with the herbs and clementine pieces. Cover very loosely with kitchen foil and leave to rest for 5–10 minutes. Carve the turkey into slices and serve with a slice of clementine and some of the herbs for decoration. If there are any meat juices in the bottom of the air fryer, pour them over the turkey once sliced (or them add to your gravy). Carve the turkey into slices and serve with a slice of clementine and some of the herbs for decoration. If there are any meat juices in the bottom of the air fryer, pour them over the turkey once sliced (or them add to your gravy). Recipe tips Resting the meat before carving is a really important step as it gives it time to relax and for the juices to distribute evenly." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3feb3bdbfd0cbffe47" }
699d46c25446fd64ed47cfc8a4ea64800ece0f61305a66939d08ba560e2e4e0e
Roast turkey breast recipe To make the stuffing, heat the oil and gently fry the onion and leek for 5 minutes, or until well softened and lightly browned, stirring regularly. Tip into a mixing bowl and leave to cool for 30 minutes. For the turkey, generously oil a small, sturdy roasting tin, roughly 30cm x 22cm/12 x 8½in – the turkey needs to fit snugly.To continue the stuffing, once the onion and leek are cool, add the cranberries, almonds, lemon zest, thyme and breadcrumbs. Squeeze the sausage meat out of the skins and add it to the bowl. Season with salt and lots of pepper. Mix well with a spoon or with clean hands until thoroughly combined.Place the turkey breast on a board and gently remove the skin. Turn over and cut horizontally almost all the way through the thickest part of the breast and open up like a book, so that the turkey has a flatter, more oblong shape. Cover with a sheet of cling film and bash with a rolling pin until around 2.5cm/1in thick all over.Place a sheet of cling film on a work surface and put eight pieces of kitchen string, each 50cm/20in long, roughly 4cm/1½in apart along its length. Stretch each rasher of bacon with the back of a knife until around 32cm/13in long. Place the bacon rashers on top of the string and cling film, overlapping each slice.Place the turkey breast, smooth-side down, on top of the bacon and arrange the filling all the way down its length. Bring up the cling film and bacon on both long sides to enclose the filling. Tie firmly with the string and discard the cling film. Place the turkey parcel in the prepared tin, knot-side down. (You can cover and chill for up to 24 hours before cooking if using a fresh turkey joint, or cook the same day if using a previously frozen joint.)Preheat the oven to 200C/180C Fan/Gas 6. Uncover the stuffed turkey joint, then drizzle with oil and season with black pepper. Cover loosely with foil and roast for 1 hour. Remove the foil and continue cooking for a further 30–45 minutes, or until the bacon is crisp and the turkey and stuffing are thoroughly cooked. Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes.For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine and cook for 15–20 seconds, stirring constantly.Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan and keep warm until ready to serve.Snip the string off the turkey and garnish with bay leaves and thyme. Carve into slices and serve with the hot gravy. To make the stuffing, heat the oil and gently fry the onion and leek for 5 minutes, or until well softened and lightly browned, stirring regularly. Tip into a mixing bowl and leave to cool for 30 minutes. To make the stuffing, heat the oil and gently fry the onion and leek for 5 minutes, or until well softened and lightly browned, stirring regularly. Tip into a mixing bowl and leave to cool for 30 minutes. For the turkey, generously oil a small, sturdy roasting tin, roughly 30cm x 22cm/12 x 8½in – the turkey needs to fit snugly. For the turkey, generously oil a small, sturdy roasting tin, roughly 30cm x 22cm/12 x 8½in – the turkey needs to fit snugly. To continue the stuffing, once the onion and leek are cool, add the cranberries, almonds, lemon zest, thyme and breadcrumbs. Squeeze the sausage meat out of the skins and add it to the bowl. To continue the stuffing, once the onion and leek are cool, add the cranberries, almonds, lemon zest, thyme and breadcrumbs. Squeeze the sausage meat out of the skins and add it to the bowl. Season with salt and lots of pepper. Mix well with a spoon or with clean hands until thoroughly combined. Season with salt and lots of pepper. Mix well with a spoon or with clean hands until thoroughly combined. Place the turkey breast on a board and gently remove the skin. Turn over and cut horizontally almost all the way through the thickest part of the breast and open up like a book, so that the turkey has a flatter, more oblong shape. Cover with a sheet of cling film and bash with a rolling pin until around 2.5cm/1in thick all over. Place the turkey breast on a board and gently remove the skin. Turn over and cut horizontally almost all the way through the thickest part of the breast and open up like a book, so that the turkey has a flatter, more oblong shape. Cover with a sheet of cling film and bash with a rolling pin until around 2.5cm/1in thick all over. Place a sheet of cling film on a work surface and put eight pieces of kitchen string, each 50cm/20in long, roughly 4cm/1½in apart along its length. Stretch each rasher of bacon with the back of a knife until around 32cm/13in long. Place the bacon rashers on top of the string and cling film, overlapping each slice. Place a sheet of cling film on a work surface and put eight pieces of kitchen string, each 50cm/20in long, roughly 4cm/1½in apart along its length. Stretch each rasher of bacon with the back of a knife until around 32cm/13in long. Place the bacon rashers on top of the string and cling film, overlapping each slice. Place the turkey breast, smooth-side down, on top of the bacon and arrange the filling all the way down its length. Bring up the cling film and bacon on both long sides to enclose the filling. Place the turkey breast, smooth-side down, on top of the bacon and arrange the filling all the way down its length. Bring up the cling film and bacon on both long sides to enclose the filling. Tie firmly with the string and discard the cling film. Place the turkey parcel in the prepared tin, knot-side down. (You can cover and chill for up to 24 hours before cooking if using a fresh turkey joint, or cook the same day if using a previously frozen joint.) Tie firmly with the string and discard the cling film. Place the turkey parcel in the prepared tin, knot-side down. (You can cover and chill for up to 24 hours before cooking if using a fresh turkey joint, or cook the same day if using a previously frozen joint.) Preheat the oven to 200C/180C Fan/Gas 6. Uncover the stuffed turkey joint, then drizzle with oil and season with black pepper. Cover loosely with foil and roast for 1 hour. Remove the foil and continue cooking for a further 30–45 minutes, or until the bacon is crisp and the turkey and stuffing are thoroughly cooked. Preheat the oven to 200C/180C Fan/Gas 6. Uncover the stuffed turkey joint, then drizzle with oil and season with black pepper. Cover loosely with foil and roast for 1 hour. Remove the foil and continue cooking for a further 30–45 minutes, or until the bacon is crisp and the turkey and stuffing are thoroughly cooked. Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes. Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes. For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine and cook for 15–20 seconds, stirring constantly. For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine and cook for 15–20 seconds, stirring constantly. Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan and keep warm until ready to serve. Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan and keep warm until ready to serve. Snip the string off the turkey and garnish with bay leaves and thyme. Carve into slices and serve with the hot gravy. Snip the string off the turkey and garnish with bay leaves and thyme. Carve into slices and serve with the hot gravy.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roast_turkey_crown_10545", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roast turkey breast recipe", "content": "To make the stuffing, heat the oil and gently fry the onion and leek for 5 minutes, or until well softened and lightly browned, stirring regularly. Tip into a mixing bowl and leave to cool for 30 minutes. For the turkey, generously oil a small, sturdy roasting tin, roughly 30cm x 22cm/12 x 8½in – the turkey needs to fit snugly.To continue the stuffing, once the onion and leek are cool, add the cranberries, almonds, lemon zest, thyme and breadcrumbs. Squeeze the sausage meat out of the skins and add it to the bowl. Season with salt and lots of pepper. Mix well with a spoon or with clean hands until thoroughly combined.Place the turkey breast on a board and gently remove the skin. Turn over and cut horizontally almost all the way through the thickest part of the breast and open up like a book, so that the turkey has a flatter, more oblong shape. Cover with a sheet of cling film and bash with a rolling pin until around 2.5cm/1in thick all over.Place a sheet of cling film on a work surface and put eight pieces of kitchen string, each 50cm/20in long, roughly 4cm/1½in apart along its length. Stretch each rasher of bacon with the back of a knife until around 32cm/13in long. Place the bacon rashers on top of the string and cling film, overlapping each slice.Place the turkey breast, smooth-side down, on top of the bacon and arrange the filling all the way down its length. Bring up the cling film and bacon on both long sides to enclose the filling. Tie firmly with the string and discard the cling film. Place the turkey parcel in the prepared tin, knot-side down. (You can cover and chill for up to 24 hours before cooking if using a fresh turkey joint, or cook the same day if using a previously frozen joint.)Preheat the oven to 200C/180C Fan/Gas 6. Uncover the stuffed turkey joint, then drizzle with oil and season with black pepper. Cover loosely with foil and roast for 1 hour. Remove the foil and continue cooking for a further 30–45 minutes, or until the bacon is crisp and the turkey and stuffing are thoroughly cooked. Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes.For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine and cook for 15–20 seconds, stirring constantly.Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan and keep warm until ready to serve.Snip the string off the turkey and garnish with bay leaves and thyme. Carve into slices and serve with the hot gravy. To make the stuffing, heat the oil and gently fry the onion and leek for 5 minutes, or until well softened and lightly browned, stirring regularly. Tip into a mixing bowl and leave to cool for 30 minutes. To make the stuffing, heat the oil and gently fry the onion and leek for 5 minutes, or until well softened and lightly browned, stirring regularly. Tip into a mixing bowl and leave to cool for 30 minutes. For the turkey, generously oil a small, sturdy roasting tin, roughly 30cm x 22cm/12 x 8½in – the turkey needs to fit snugly. For the turkey, generously oil a small, sturdy roasting tin, roughly 30cm x 22cm/12 x 8½in – the turkey needs to fit snugly. To continue the stuffing, once the onion and leek are cool, add the cranberries, almonds, lemon zest, thyme and breadcrumbs. Squeeze the sausage meat out of the skins and add it to the bowl. To continue the stuffing, once the onion and leek are cool, add the cranberries, almonds, lemon zest, thyme and breadcrumbs. Squeeze the sausage meat out of the skins and add it to the bowl. Season with salt and lots of pepper. Mix well with a spoon or with clean hands until thoroughly combined. Season with salt and lots of pepper. Mix well with a spoon or with clean hands until thoroughly combined. Place the turkey breast on a board and gently remove the skin. Turn over and cut horizontally almost all the way through the thickest part of the breast and open up like a book, so that the turkey has a flatter, more oblong shape. Cover with a sheet of cling film and bash with a rolling pin until around 2.5cm/1in thick all over. Place the turkey breast on a board and gently remove the skin. Turn over and cut horizontally almost all the way through the thickest part of the breast and open up like a book, so that the turkey has a flatter, more oblong shape. Cover with a sheet of cling film and bash with a rolling pin until around 2.5cm/1in thick all over. Place a sheet of cling film on a work surface and put eight pieces of kitchen string, each 50cm/20in long, roughly 4cm/1½in apart along its length. Stretch each rasher of bacon with the back of a knife until around 32cm/13in long. Place the bacon rashers on top of the string and cling film, overlapping each slice. Place a sheet of cling film on a work surface and put eight pieces of kitchen string, each 50cm/20in long, roughly 4cm/1½in apart along its length. Stretch each rasher of bacon with the back of a knife until around 32cm/13in long. Place the bacon rashers on top of the string and cling film, overlapping each slice. Place the turkey breast, smooth-side down, on top of the bacon and arrange the filling all the way down its length. Bring up the cling film and bacon on both long sides to enclose the filling. Place the turkey breast, smooth-side down, on top of the bacon and arrange the filling all the way down its length. Bring up the cling film and bacon on both long sides to enclose the filling. Tie firmly with the string and discard the cling film. Place the turkey parcel in the prepared tin, knot-side down. (You can cover and chill for up to 24 hours before cooking if using a fresh turkey joint, or cook the same day if using a previously frozen joint.) Tie firmly with the string and discard the cling film. Place the turkey parcel in the prepared tin, knot-side down. (You can cover and chill for up to 24 hours before cooking if using a fresh turkey joint, or cook the same day if using a previously frozen joint.) Preheat the oven to 200C/180C Fan/Gas 6. Uncover the stuffed turkey joint, then drizzle with oil and season with black pepper. Cover loosely with foil and roast for 1 hour. Remove the foil and continue cooking for a further 30–45 minutes, or until the bacon is crisp and the turkey and stuffing are thoroughly cooked. Preheat the oven to 200C/180C Fan/Gas 6. Uncover the stuffed turkey joint, then drizzle with oil and season with black pepper. Cover loosely with foil and roast for 1 hour. Remove the foil and continue cooking for a further 30–45 minutes, or until the bacon is crisp and the turkey and stuffing are thoroughly cooked. Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes. Transfer the turkey to a warmed platter. Cover with foil and a tea towel and leave to rest for 15 minutes. For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine and cook for 15–20 seconds, stirring constantly. For the gravy, put the roasting tin on the hob over medium heat and stir in the flour. Add the wine and cook for 15–20 seconds, stirring constantly. Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan and keep warm until ready to serve. Gradually add the stock, stirring all the time. Bring the liquid to a simmer, stir in the redcurrant jelly and cook for 2 minutes, or until thickened and glossy. Season to taste, strain carefully (the tin will be extremely hot) through a sieve into a saucepan and keep warm until ready to serve. Snip the string off the turkey and garnish with bay leaves and thyme. Carve into slices and serve with the hot gravy. Snip the string off the turkey and garnish with bay leaves and thyme. Carve into slices and serve with the hot gravy." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3feb3bdbfd0cbffe48" }
0228fcf4f9bf0a46ac2743d43fa25878c32b1560bcec69b84faa20367d91c371
Christmas dinner traybake recipe An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_dinner_62405_16x9.jpg Love Christmas dinner, but only have a basic kitchen set-up? This Christmas dinner traybake is the recipe for you. Perfect for Friendmas and easy on the washing up, too! For this recipe you will need a large, flat or low-sided baking tray measuring 40x30cm/16x12in (or larger) lined with non-stick baking paper. 1 tbsp honey 1 tsp finely chopped thyme or ½ tsp dried thyme1 orange, zest and 1 tbsp juice only1 tsp ground cinnamon 1 tbsp honey 1 tsp finely chopped thyme or ½ tsp dried thyme 1 orange, zest and 1 tbsp juice only 1 tsp ground cinnamon 8 x turkey breast fillet pieces, each weighing about 100g/3½oz 8 chipolata sausages 16 rashers smoked streaky bacon salt and freshly ground black pepper 8 x turkey breast fillet pieces, each weighing about 100g/3½oz 8 chipolata sausages 16 rashers smoked streaky bacon salt and freshly ground black pepper 500g/1lb 2oz roasting potatoes, peeled, cut into evenly sized chunks (about 5cm/1¾in across) and rinsed300g/10½oz carrots, peeled and cut into batons300g/10½oz parsnips, peeled and cut into batons1 tbsp finely chopped rosemary6 tbsp vegetable or olive oil12 ready-made stuffing balls 500g/1lb 2oz roasting potatoes, peeled, cut into evenly sized chunks (about 5cm/1¾in across) and rinsed 300g/10½oz carrots, peeled and cut into batons 300g/10½oz parsnips, peeled and cut into batons 1 tbsp finely chopped rosemary 6 tbsp vegetable or olive oil 12 ready-made stuffing balls 200g/7oz small Brussels sprouts, halved2 garlic cloves, crushed to a paste with a little salt180g/6oz vacuum-packed chestnuts, roughly chopped 2 tbsp olive oil 200g/7oz small Brussels sprouts, halved 2 garlic cloves, crushed to a paste with a little salt 180g/6oz vacuum-packed chestnuts, roughly chopped 2 tbsp olive oil cranberry sauce turkey gravy cranberry sauce turkey gravy turkey gravy Method Preheat the oven to 200C/190C Fan/Gas 6.In a bowl, stir all the turkey marinade ingredients together with a little salt and freshly ground black pepper.For the meat, add the turkey pieces to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate. To assemble, put a piece of turkey and a chipolata together, wrapping two rashers of bacon around them to hold. Repeat with the remaining turkey pieces. They will look like large pigs-in-blankets. For the roast vegetables, place the potatoes, carrots and parsnips in a large pan of cold water with a little salt. Bring to a simmer and then cook for 8–10 minutes – or until the edges of the potatoes are a little soft. Drain well in a colander, shake and leave to cool for 5 minutes. Tip the vegetables into a large mixing bowl, season with salt and pepper, add the rosemary and 4 tablespoons of the olive oil (or goose or duck fat). Mix well. Spread the vegetables over the roasting tray and roast for 30 minutes. Keep the mixing bowl for the next stage. For the sprouts, using the same mixing bowl, season the Brussels sprouts and toss with the garlic, chestnuts, and olive oil. When the root vegetables have been roasting for 30 minutes, scatter over the Brussels sprouts and chestnuts. Gently move all the vegetables around then cook for a further 10 minutes. Place the wrapped turkey and stuffing balls on top of the vegetables. Drizzle the remaining olive oil over everything and return to the oven for 25 minutes, or until the turkey is cooked through. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce. Preheat the oven to 200C/190C Fan/Gas 6. Preheat the oven to 200C/190C Fan/Gas 6. In a bowl, stir all the turkey marinade ingredients together with a little salt and freshly ground black pepper. In a bowl, stir all the turkey marinade ingredients together with a little salt and freshly ground black pepper. For the meat, add the turkey pieces to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate. For the meat, add the turkey pieces to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate. To assemble, put a piece of turkey and a chipolata together, wrapping two rashers of bacon around them to hold. Repeat with the remaining turkey pieces. They will look like large pigs-in-blankets. To assemble, put a piece of turkey and a chipolata together, wrapping two rashers of bacon around them to hold. Repeat with the remaining turkey pieces. They will look like large pigs-in-blankets. For the roast vegetables, place the potatoes, carrots and parsnips in a large pan of cold water with a little salt. Bring to a simmer and then cook for 8–10 minutes – or until the edges of the potatoes are a little soft. Drain well in a colander, shake and leave to cool for 5 minutes. For the roast vegetables, place the potatoes, carrots and parsnips in a large pan of cold water with a little salt. Bring to a simmer and then cook for 8–10 minutes – or until the edges of the potatoes are a little soft. Drain well in a colander, shake and leave to cool for 5 minutes. Tip the vegetables into a large mixing bowl, season with salt and pepper, add the rosemary and 4 tablespoons of the olive oil (or goose or duck fat). Mix well. Tip the vegetables into a large mixing bowl, season with salt and pepper, add the rosemary and 4 tablespoons of the olive oil (or goose or duck fat). Mix well. Spread the vegetables over the roasting tray and roast for 30 minutes. Keep the mixing bowl for the next stage. Spread the vegetables over the roasting tray and roast for 30 minutes. Keep the mixing bowl for the next stage. For the sprouts, using the same mixing bowl, season the Brussels sprouts and toss with the garlic, chestnuts, and olive oil. For the sprouts, using the same mixing bowl, season the Brussels sprouts and toss with the garlic, chestnuts, and olive oil. When the root vegetables have been roasting for 30 minutes, scatter over the Brussels sprouts and chestnuts. Gently move all the vegetables around then cook for a further 10 minutes. When the root vegetables have been roasting for 30 minutes, scatter over the Brussels sprouts and chestnuts. Gently move all the vegetables around then cook for a further 10 minutes. Place the wrapped turkey and stuffing balls on top of the vegetables. Drizzle the remaining olive oil over everything and return to the oven for 25 minutes, or until the turkey is cooked through. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce. Place the wrapped turkey and stuffing balls on top of the vegetables. Drizzle the remaining olive oil over everything and return to the oven for 25 minutes, or until the turkey is cooked through. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/christmas_dinner_62405", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Christmas dinner traybake recipe", "content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_dinner_62405_16x9.jpg Love Christmas dinner, but only have a basic kitchen set-up? This Christmas dinner traybake is the recipe for you. Perfect for Friendmas and easy on the washing up, too! For this recipe you will need a large, flat or low-sided baking tray measuring 40x30cm/16x12in (or larger) lined with non-stick baking paper. 1 tbsp honey 1 tsp finely chopped thyme or ½ tsp dried thyme1 orange, zest and 1 tbsp juice only1 tsp ground cinnamon 1 tbsp honey 1 tsp finely chopped thyme or ½ tsp dried thyme 1 orange, zest and 1 tbsp juice only 1 tsp ground cinnamon 8 x turkey breast fillet pieces, each weighing about 100g/3½oz 8 chipolata sausages 16 rashers smoked streaky bacon salt and freshly ground black pepper 8 x turkey breast fillet pieces, each weighing about 100g/3½oz 8 chipolata sausages 16 rashers smoked streaky bacon salt and freshly ground black pepper 500g/1lb 2oz roasting potatoes, peeled, cut into evenly sized chunks (about 5cm/1¾in across) and rinsed300g/10½oz carrots, peeled and cut into batons300g/10½oz parsnips, peeled and cut into batons1 tbsp finely chopped rosemary6 tbsp vegetable or olive oil12 ready-made stuffing balls 500g/1lb 2oz roasting potatoes, peeled, cut into evenly sized chunks (about 5cm/1¾in across) and rinsed 300g/10½oz carrots, peeled and cut into batons 300g/10½oz parsnips, peeled and cut into batons 1 tbsp finely chopped rosemary 6 tbsp vegetable or olive oil 12 ready-made stuffing balls 200g/7oz small Brussels sprouts, halved2 garlic cloves, crushed to a paste with a little salt180g/6oz vacuum-packed chestnuts, roughly chopped 2 tbsp olive oil 200g/7oz small Brussels sprouts, halved 2 garlic cloves, crushed to a paste with a little salt 180g/6oz vacuum-packed chestnuts, roughly chopped 2 tbsp olive oil cranberry sauce turkey gravy cranberry sauce turkey gravy turkey gravy Method Preheat the oven to 200C/190C Fan/Gas 6.In a bowl, stir all the turkey marinade ingredients together with a little salt and freshly ground black pepper.For the meat, add the turkey pieces to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate. To assemble, put a piece of turkey and a chipolata together, wrapping two rashers of bacon around them to hold. Repeat with the remaining turkey pieces. They will look like large pigs-in-blankets. For the roast vegetables, place the potatoes, carrots and parsnips in a large pan of cold water with a little salt. Bring to a simmer and then cook for 8–10 minutes – or until the edges of the potatoes are a little soft. Drain well in a colander, shake and leave to cool for 5 minutes. Tip the vegetables into a large mixing bowl, season with salt and pepper, add the rosemary and 4 tablespoons of the olive oil (or goose or duck fat). Mix well. Spread the vegetables over the roasting tray and roast for 30 minutes. Keep the mixing bowl for the next stage. For the sprouts, using the same mixing bowl, season the Brussels sprouts and toss with the garlic, chestnuts, and olive oil. When the root vegetables have been roasting for 30 minutes, scatter over the Brussels sprouts and chestnuts. Gently move all the vegetables around then cook for a further 10 minutes. Place the wrapped turkey and stuffing balls on top of the vegetables. Drizzle the remaining olive oil over everything and return to the oven for 25 minutes, or until the turkey is cooked through. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce. Preheat the oven to 200C/190C Fan/Gas 6. Preheat the oven to 200C/190C Fan/Gas 6. In a bowl, stir all the turkey marinade ingredients together with a little salt and freshly ground black pepper. In a bowl, stir all the turkey marinade ingredients together with a little salt and freshly ground black pepper. For the meat, add the turkey pieces to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate. For the meat, add the turkey pieces to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate. To assemble, put a piece of turkey and a chipolata together, wrapping two rashers of bacon around them to hold. Repeat with the remaining turkey pieces. They will look like large pigs-in-blankets. To assemble, put a piece of turkey and a chipolata together, wrapping two rashers of bacon around them to hold. Repeat with the remaining turkey pieces. They will look like large pigs-in-blankets. For the roast vegetables, place the potatoes, carrots and parsnips in a large pan of cold water with a little salt. Bring to a simmer and then cook for 8–10 minutes – or until the edges of the potatoes are a little soft. Drain well in a colander, shake and leave to cool for 5 minutes. For the roast vegetables, place the potatoes, carrots and parsnips in a large pan of cold water with a little salt. Bring to a simmer and then cook for 8–10 minutes – or until the edges of the potatoes are a little soft. Drain well in a colander, shake and leave to cool for 5 minutes. Tip the vegetables into a large mixing bowl, season with salt and pepper, add the rosemary and 4 tablespoons of the olive oil (or goose or duck fat). Mix well. Tip the vegetables into a large mixing bowl, season with salt and pepper, add the rosemary and 4 tablespoons of the olive oil (or goose or duck fat). Mix well. Spread the vegetables over the roasting tray and roast for 30 minutes. Keep the mixing bowl for the next stage. Spread the vegetables over the roasting tray and roast for 30 minutes. Keep the mixing bowl for the next stage. For the sprouts, using the same mixing bowl, season the Brussels sprouts and toss with the garlic, chestnuts, and olive oil. For the sprouts, using the same mixing bowl, season the Brussels sprouts and toss with the garlic, chestnuts, and olive oil. When the root vegetables have been roasting for 30 minutes, scatter over the Brussels sprouts and chestnuts. Gently move all the vegetables around then cook for a further 10 minutes. When the root vegetables have been roasting for 30 minutes, scatter over the Brussels sprouts and chestnuts. Gently move all the vegetables around then cook for a further 10 minutes. Place the wrapped turkey and stuffing balls on top of the vegetables. Drizzle the remaining olive oil over everything and return to the oven for 25 minutes, or until the turkey is cooked through. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce. Place the wrapped turkey and stuffing balls on top of the vegetables. Drizzle the remaining olive oil over everything and return to the oven for 25 minutes, or until the turkey is cooked through. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd3feb3bdbfd0cbffe49" }
e31e98b4196687ccd72ba6700d289ad422570c9d6a2cc4c0c1b2aa4511bacb21
Stuffed turkey breast with bread sauce recipe To make the turkey brine, put the sugar and salt in a large saucepan along with 2 litres/3½ pints water. Bring to the boil, then allow to cool. Place the turkey breast in the cold brine and leave in there for a minimum of 6 hours. To make the stuffing, preheat the oven to 190C/170C Fan/Gas 5. In a bowl, mix together all the stuffing ingredients. Remove the turkey from the brine, pat dry. Use a sharp knife to make a deep pocket inside the breast. To do this, push the point of a knife into the fat end, keep going halfway into the fillet, be careful not to cut all the way through. Add the stuffing to the pocket.Wrap the turkey in the streaky bacon then truss and tie the turkey breast, so the bacon is secured in place.Place on a baking tray and cook for 45 minutes, then turn the oven up to 220C/200C Fan/Gas 7 and cook for a further 15 minutes. Meanwhile, warm the apricot preserve with 2 tablespoons of water over a medium heat. Remove the turkey from the oven after the initial 45 minutes, glaze with the apricot preserve then return to the oven for the last 15 minutes, or until cooked through.To make the bread sauce, place a saucepan over a medium heat and add the 800ml/1½ pint milk, onion, sage, bay, thyme, rosemary, nutmeg, cloves, star anise and caster sugar. Bring to the boil. Turn the heat off and let the mix sit for 20 minutes. Strain the mixture through a sieve into a clean saucepan, then bring up to the boil, drop in the bread and break down with a whisk. The milk should be abbsorbed by the bread and create a creamy texture. To finish the sauce, add the butter and remaining 100ml/3½fl oz milk, then season with salt and pepper.Serve slices of the turkey with the bread sauce and cranberry sauce. To make the turkey brine, put the sugar and salt in a large saucepan along with 2 litres/3½ pints water. Bring to the boil, then allow to cool. Place the turkey breast in the cold brine and leave in there for a minimum of 6 hours. To make the turkey brine, put the sugar and salt in a large saucepan along with 2 litres/3½ pints water. Bring to the boil, then allow to cool. Place the turkey breast in the cold brine and leave in there for a minimum of 6 hours. To make the stuffing, preheat the oven to 190C/170C Fan/Gas 5. In a bowl, mix together all the stuffing ingredients. To make the stuffing, preheat the oven to 190C/170C Fan/Gas 5. In a bowl, mix together all the stuffing ingredients. Remove the turkey from the brine, pat dry. Use a sharp knife to make a deep pocket inside the breast. To do this, push the point of a knife into the fat end, keep going halfway into the fillet, be careful not to cut all the way through. Add the stuffing to the pocket. Remove the turkey from the brine, pat dry. Use a sharp knife to make a deep pocket inside the breast. To do this, push the point of a knife into the fat end, keep going halfway into the fillet, be careful not to cut all the way through. Add the stuffing to the pocket. Wrap the turkey in the streaky bacon then truss and tie the turkey breast, so the bacon is secured in place. Wrap the turkey in the streaky bacon then truss and tie the turkey breast, so the bacon is secured in place. Place on a baking tray and cook for 45 minutes, then turn the oven up to 220C/200C Fan/Gas 7 and cook for a further 15 minutes. Place on a baking tray and cook for 45 minutes, then turn the oven up to 220C/200C Fan/Gas 7 and cook for a further 15 minutes. Meanwhile, warm the apricot preserve with 2 tablespoons of water over a medium heat. Meanwhile, warm the apricot preserve with 2 tablespoons of water over a medium heat. Remove the turkey from the oven after the initial 45 minutes, glaze with the apricot preserve then return to the oven for the last 15 minutes, or until cooked through. Remove the turkey from the oven after the initial 45 minutes, glaze with the apricot preserve then return to the oven for the last 15 minutes, or until cooked through. To make the bread sauce, place a saucepan over a medium heat and add the 800ml/1½ pint milk, onion, sage, bay, thyme, rosemary, nutmeg, cloves, star anise and caster sugar. Bring to the boil. Turn the heat off and let the mix sit for 20 minutes. To make the bread sauce, place a saucepan over a medium heat and add the 800ml/1½ pint milk, onion, sage, bay, thyme, rosemary, nutmeg, cloves, star anise and caster sugar. Bring to the boil. Turn the heat off and let the mix sit for 20 minutes. Strain the mixture through a sieve into a clean saucepan, then bring up to the boil, drop in the bread and break down with a whisk. The milk should be abbsorbed by the bread and create a creamy texture. To finish the sauce, add the butter and remaining 100ml/3½fl oz milk, then season with salt and pepper. Strain the mixture through a sieve into a clean saucepan, then bring up to the boil, drop in the bread and break down with a whisk. The milk should be abbsorbed by the bread and create a creamy texture. To finish the sauce, add the butter and remaining 100ml/3½fl oz milk, then season with salt and pepper. Serve slices of the turkey with the bread sauce and cranberry sauce. Serve slices of the turkey with the bread sauce and cranberry sauce.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/stuffed_turkey_breast_53349", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Stuffed turkey breast with bread sauce recipe", "content": "To make the turkey brine, put the sugar and salt in a large saucepan along with 2 litres/3½ pints water. Bring to the boil, then allow to cool. Place the turkey breast in the cold brine and leave in there for a minimum of 6 hours. To make the stuffing, preheat the oven to 190C/170C Fan/Gas 5. In a bowl, mix together all the stuffing ingredients. Remove the turkey from the brine, pat dry. Use a sharp knife to make a deep pocket inside the breast. To do this, push the point of a knife into the fat end, keep going halfway into the fillet, be careful not to cut all the way through. Add the stuffing to the pocket.Wrap the turkey in the streaky bacon then truss and tie the turkey breast, so the bacon is secured in place.Place on a baking tray and cook for 45 minutes, then turn the oven up to 220C/200C Fan/Gas 7 and cook for a further 15 minutes. Meanwhile, warm the apricot preserve with 2 tablespoons of water over a medium heat. Remove the turkey from the oven after the initial 45 minutes, glaze with the apricot preserve then return to the oven for the last 15 minutes, or until cooked through.To make the bread sauce, place a saucepan over a medium heat and add the 800ml/1½ pint milk, onion, sage, bay, thyme, rosemary, nutmeg, cloves, star anise and caster sugar. Bring to the boil. Turn the heat off and let the mix sit for 20 minutes. Strain the mixture through a sieve into a clean saucepan, then bring up to the boil, drop in the bread and break down with a whisk. The milk should be abbsorbed by the bread and create a creamy texture. To finish the sauce, add the butter and remaining 100ml/3½fl oz milk, then season with salt and pepper.Serve slices of the turkey with the bread sauce and cranberry sauce. To make the turkey brine, put the sugar and salt in a large saucepan along with 2 litres/3½ pints water. Bring to the boil, then allow to cool. Place the turkey breast in the cold brine and leave in there for a minimum of 6 hours. To make the turkey brine, put the sugar and salt in a large saucepan along with 2 litres/3½ pints water. Bring to the boil, then allow to cool. Place the turkey breast in the cold brine and leave in there for a minimum of 6 hours. To make the stuffing, preheat the oven to 190C/170C Fan/Gas 5. In a bowl, mix together all the stuffing ingredients. To make the stuffing, preheat the oven to 190C/170C Fan/Gas 5. In a bowl, mix together all the stuffing ingredients. Remove the turkey from the brine, pat dry. Use a sharp knife to make a deep pocket inside the breast. To do this, push the point of a knife into the fat end, keep going halfway into the fillet, be careful not to cut all the way through. Add the stuffing to the pocket. Remove the turkey from the brine, pat dry. Use a sharp knife to make a deep pocket inside the breast. To do this, push the point of a knife into the fat end, keep going halfway into the fillet, be careful not to cut all the way through. Add the stuffing to the pocket. Wrap the turkey in the streaky bacon then truss and tie the turkey breast, so the bacon is secured in place. Wrap the turkey in the streaky bacon then truss and tie the turkey breast, so the bacon is secured in place. Place on a baking tray and cook for 45 minutes, then turn the oven up to 220C/200C Fan/Gas 7 and cook for a further 15 minutes. Place on a baking tray and cook for 45 minutes, then turn the oven up to 220C/200C Fan/Gas 7 and cook for a further 15 minutes. Meanwhile, warm the apricot preserve with 2 tablespoons of water over a medium heat. Meanwhile, warm the apricot preserve with 2 tablespoons of water over a medium heat. Remove the turkey from the oven after the initial 45 minutes, glaze with the apricot preserve then return to the oven for the last 15 minutes, or until cooked through. Remove the turkey from the oven after the initial 45 minutes, glaze with the apricot preserve then return to the oven for the last 15 minutes, or until cooked through. To make the bread sauce, place a saucepan over a medium heat and add the 800ml/1½ pint milk, onion, sage, bay, thyme, rosemary, nutmeg, cloves, star anise and caster sugar. Bring to the boil. Turn the heat off and let the mix sit for 20 minutes. To make the bread sauce, place a saucepan over a medium heat and add the 800ml/1½ pint milk, onion, sage, bay, thyme, rosemary, nutmeg, cloves, star anise and caster sugar. Bring to the boil. Turn the heat off and let the mix sit for 20 minutes. Strain the mixture through a sieve into a clean saucepan, then bring up to the boil, drop in the bread and break down with a whisk. The milk should be abbsorbed by the bread and create a creamy texture. To finish the sauce, add the butter and remaining 100ml/3½fl oz milk, then season with salt and pepper. Strain the mixture through a sieve into a clean saucepan, then bring up to the boil, drop in the bread and break down with a whisk. The milk should be abbsorbed by the bread and create a creamy texture. To finish the sauce, add the butter and remaining 100ml/3½fl oz milk, then season with salt and pepper. Serve slices of the turkey with the bread sauce and cranberry sauce. Serve slices of the turkey with the bread sauce and cranberry sauce." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd40eb3bdbfd0cbffe4a" }
1a96d4c169c2c8d28fbc0802038a6f5c9bcf4622d624cef7fc6b71dcdfd8cefb
Turkey salad with avocado and peanut dressing recipe An average of 4.0 out of 5 stars from 5 ratings A refeshing turkey salad with lime avocado and a spicy peanut dressing. 1 small turkey breast, skin off or 2 turkey steaks2 tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander 1 small turkey breast, skin off or 2 turkey steaks 2 tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander 1 ripe avocado, peeled, de-stoned and chopped3 tbsp of natural yogurt 2 limes, zest and juice3 garlic cloves, mincedsalt and ground black pepper 1 ripe avocado, peeled, de-stoned and chopped 3 tbsp of natural yogurt 2 limes, zest and juice 3 garlic cloves, minced salt and ground black pepper 150g/5½oz peanuts 3 rehydrated ancho chillies in boiling water1 banana shallot, peeled and chopped3 cloves of garlic, peeled and chopped50–100ml boiling water to blitz 150g/5½oz peanuts 3 rehydrated ancho chillies in boiling water 1 banana shallot, peeled and chopped 3 cloves of garlic, peeled and chopped 50–100ml boiling water to blitz 1 baby gem lettuce, cut into 4 and chargrilled bunch of coriander, leaves picked¼ small white cabbage shredded and salted in a colander for 20 minutes 1 ripe mango, peeled and cut into slices. 1 lime, juiced2 tbsp olive oil 1 baby gem lettuce, cut into 4 and chargrilled bunch of coriander, leaves picked ¼ small white cabbage shredded and salted in a colander for 20 minutes 1 ripe mango, peeled and cut into slices. 1 lime, juiced 2 tbsp olive oil Method To make the grilled turkey salad, cut the breast into thin steaks and marinate in the oil, paprika, cumin and coriander. Leave to marinate for a few hours. Heat are large griddle pan and chargrill the turkey, cooking on both sides for a few minutes. Remove from the heat and allow to rest before slicing into strips.For the avocado and lime, blitz all the ingredients together, taste and season with salt and pepper. For the spiced peanut dressing, toast the peanuts, garlic and shallots in a hot dry frying pan until blackened. Tip into a blender (saving a few tablespoons of the peanuts for the garnish), along with the rehydrated chillies and blitz with enough boiling water to make a pourable sauce. To serve, spoon some avocado onto a serving plate and top with a drizzle of the peanut dressing. Toss all the garnish ingredients lightly in the olive oil and lime juice and scatter over the avocado and peanut dressing. Add the turkey and spoon over more of the peanut dressing. Top with the reserved chopped peanuts. To make the grilled turkey salad, cut the breast into thin steaks and marinate in the oil, paprika, cumin and coriander. Leave to marinate for a few hours. Heat are large griddle pan and chargrill the turkey, cooking on both sides for a few minutes. Remove from the heat and allow to rest before slicing into strips. To make the grilled turkey salad, cut the breast into thin steaks and marinate in the oil, paprika, cumin and coriander. Leave to marinate for a few hours. Heat are large griddle pan and chargrill the turkey, cooking on both sides for a few minutes. Remove from the heat and allow to rest before slicing into strips. For the avocado and lime, blitz all the ingredients together, taste and season with salt and pepper. For the avocado and lime, blitz all the ingredients together, taste and season with salt and pepper. For the spiced peanut dressing, toast the peanuts, garlic and shallots in a hot dry frying pan until blackened. Tip into a blender (saving a few tablespoons of the peanuts for the garnish), along with the rehydrated chillies and blitz with enough boiling water to make a pourable sauce. For the spiced peanut dressing, toast the peanuts, garlic and shallots in a hot dry frying pan until blackened. Tip into a blender (saving a few tablespoons of the peanuts for the garnish), along with the rehydrated chillies and blitz with enough boiling water to make a pourable sauce. To serve, spoon some avocado onto a serving plate and top with a drizzle of the peanut dressing. To serve, spoon some avocado onto a serving plate and top with a drizzle of the peanut dressing. Toss all the garnish ingredients lightly in the olive oil and lime juice and scatter over the avocado and peanut dressing. Add the turkey and spoon over more of the peanut dressing. Top with the reserved chopped peanuts. Toss all the garnish ingredients lightly in the olive oil and lime juice and scatter over the avocado and peanut dressing. Add the turkey and spoon over more of the peanut dressing. Top with the reserved chopped peanuts.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/grilled_turkey_salad_56063", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Turkey salad with avocado and peanut dressing recipe", "content": "An average of 4.0 out of 5 stars from 5 ratings A refeshing turkey salad with lime avocado and a spicy peanut dressing. 1 small turkey breast, skin off or 2 turkey steaks2 tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander 1 small turkey breast, skin off or 2 turkey steaks 2 tbsp olive oil 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander 1 ripe avocado, peeled, de-stoned and chopped3 tbsp of natural yogurt 2 limes, zest and juice3 garlic cloves, mincedsalt and ground black pepper 1 ripe avocado, peeled, de-stoned and chopped 3 tbsp of natural yogurt 2 limes, zest and juice 3 garlic cloves, minced salt and ground black pepper 150g/5½oz peanuts 3 rehydrated ancho chillies in boiling water1 banana shallot, peeled and chopped3 cloves of garlic, peeled and chopped50–100ml boiling water to blitz 150g/5½oz peanuts 3 rehydrated ancho chillies in boiling water 1 banana shallot, peeled and chopped 3 cloves of garlic, peeled and chopped 50–100ml boiling water to blitz 1 baby gem lettuce, cut into 4 and chargrilled bunch of coriander, leaves picked¼ small white cabbage shredded and salted in a colander for 20 minutes 1 ripe mango, peeled and cut into slices. 1 lime, juiced2 tbsp olive oil 1 baby gem lettuce, cut into 4 and chargrilled bunch of coriander, leaves picked ¼ small white cabbage shredded and salted in a colander for 20 minutes 1 ripe mango, peeled and cut into slices. 1 lime, juiced 2 tbsp olive oil Method To make the grilled turkey salad, cut the breast into thin steaks and marinate in the oil, paprika, cumin and coriander. Leave to marinate for a few hours. Heat are large griddle pan and chargrill the turkey, cooking on both sides for a few minutes. Remove from the heat and allow to rest before slicing into strips.For the avocado and lime, blitz all the ingredients together, taste and season with salt and pepper. For the spiced peanut dressing, toast the peanuts, garlic and shallots in a hot dry frying pan until blackened. Tip into a blender (saving a few tablespoons of the peanuts for the garnish), along with the rehydrated chillies and blitz with enough boiling water to make a pourable sauce. To serve, spoon some avocado onto a serving plate and top with a drizzle of the peanut dressing. Toss all the garnish ingredients lightly in the olive oil and lime juice and scatter over the avocado and peanut dressing. Add the turkey and spoon over more of the peanut dressing. Top with the reserved chopped peanuts. To make the grilled turkey salad, cut the breast into thin steaks and marinate in the oil, paprika, cumin and coriander. Leave to marinate for a few hours. Heat are large griddle pan and chargrill the turkey, cooking on both sides for a few minutes. Remove from the heat and allow to rest before slicing into strips. To make the grilled turkey salad, cut the breast into thin steaks and marinate in the oil, paprika, cumin and coriander. Leave to marinate for a few hours. Heat are large griddle pan and chargrill the turkey, cooking on both sides for a few minutes. Remove from the heat and allow to rest before slicing into strips. For the avocado and lime, blitz all the ingredients together, taste and season with salt and pepper. For the avocado and lime, blitz all the ingredients together, taste and season with salt and pepper. For the spiced peanut dressing, toast the peanuts, garlic and shallots in a hot dry frying pan until blackened. Tip into a blender (saving a few tablespoons of the peanuts for the garnish), along with the rehydrated chillies and blitz with enough boiling water to make a pourable sauce. For the spiced peanut dressing, toast the peanuts, garlic and shallots in a hot dry frying pan until blackened. Tip into a blender (saving a few tablespoons of the peanuts for the garnish), along with the rehydrated chillies and blitz with enough boiling water to make a pourable sauce. To serve, spoon some avocado onto a serving plate and top with a drizzle of the peanut dressing. To serve, spoon some avocado onto a serving plate and top with a drizzle of the peanut dressing. Toss all the garnish ingredients lightly in the olive oil and lime juice and scatter over the avocado and peanut dressing. Add the turkey and spoon over more of the peanut dressing. Top with the reserved chopped peanuts. Toss all the garnish ingredients lightly in the olive oil and lime juice and scatter over the avocado and peanut dressing. Add the turkey and spoon over more of the peanut dressing. Top with the reserved chopped peanuts." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd40eb3bdbfd0cbffe4b" }
f7a3c1d8c19831177eabbe31b34f4ca5151370da49a578abe4bc8a499ef9d0f0
Easy turkey curry recipe An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_curry_45626_16x9.jpg Tamarind gives a lovely sour tang to this quick and easy turkey curry. 1 onion, chopped4 fresh birds eye chillies, seeds removed, chopped1 tsp coriander seeds2 tsp tamarind paste1 tbsp caster sugar2 garlic cloves, bruised1 small knob root ginger, peeled and chopped1 tbsp sunflower oil, for frying500g/1lb 2oz turkey breast, sliced3 sprigs thyme, leaves only400ml/14fl oz coconut milk150ml/5fl oz chicken or turkey stock2 large waxy potatoes, peeled and diced250g/9oz fresh spinach, chopped1 bunch fresh coriander, chopped50g/1¾oz whole peeled almonds 1 onion, chopped 4 fresh birds eye chillies, seeds removed, chopped 1 tsp coriander seeds 2 tsp tamarind paste 1 tbsp caster sugar 2 garlic cloves, bruised 1 small knob root ginger, peeled and chopped 1 tbsp sunflower oil, for frying 500g/1lb 2oz turkey breast, sliced 3 sprigs thyme, leaves only 400ml/14fl oz coconut milk 150ml/5fl oz chicken or turkey stock 2 large waxy potatoes, peeled and diced 250g/9oz fresh spinach, chopped 1 bunch fresh coriander, chopped 50g/1¾oz whole peeled almonds Method Place the chopped onion, chillies, coriander seeds, tamarind, sugar and one clove of garlic into a blender or food processor with the ginger. Pulse until blended into a paste.Heat the oil in a large frying pan and brown the turkey, in batches if necessary, with the remaining garlic clove and thyme. Remove the turkey from the pan and discard the garlic. In the same pan, cook the blended paste for a few minutes then return the turkey to the pan and add the coconut milk, stock and potatoes.Cook gently for 20 minutes until the turkey has cooked through and the sauce has thickened. Finally, stir in the spinach, fresh coriander and almonds and warm through. Remove from the heat and serve. Place the chopped onion, chillies, coriander seeds, tamarind, sugar and one clove of garlic into a blender or food processor with the ginger. Pulse until blended into a paste. Place the chopped onion, chillies, coriander seeds, tamarind, sugar and one clove of garlic into a blender or food processor with the ginger. Pulse until blended into a paste. Heat the oil in a large frying pan and brown the turkey, in batches if necessary, with the remaining garlic clove and thyme. Remove the turkey from the pan and discard the garlic. In the same pan, cook the blended paste for a few minutes then return the turkey to the pan and add the coconut milk, stock and potatoes. Heat the oil in a large frying pan and brown the turkey, in batches if necessary, with the remaining garlic clove and thyme. Remove the turkey from the pan and discard the garlic. In the same pan, cook the blended paste for a few minutes then return the turkey to the pan and add the coconut milk, stock and potatoes. Cook gently for 20 minutes until the turkey has cooked through and the sauce has thickened. Finally, stir in the spinach, fresh coriander and almonds and warm through. Remove from the heat and serve. Cook gently for 20 minutes until the turkey has cooked through and the sauce has thickened. Finally, stir in the spinach, fresh coriander and almonds and warm through. Remove from the heat and serve. Recipe tips You can make this with leftover turkey. Cook the potatoes in the spices and coconut milk, and stir the cooked, shredded turkey in at the end to heat through.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/turkey_curry_45626", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy turkey curry recipe", "content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_curry_45626_16x9.jpg Tamarind gives a lovely sour tang to this quick and easy turkey curry. 1 onion, chopped4 fresh birds eye chillies, seeds removed, chopped1 tsp coriander seeds2 tsp tamarind paste1 tbsp caster sugar2 garlic cloves, bruised1 small knob root ginger, peeled and chopped1 tbsp sunflower oil, for frying500g/1lb 2oz turkey breast, sliced3 sprigs thyme, leaves only400ml/14fl oz coconut milk150ml/5fl oz chicken or turkey stock2 large waxy potatoes, peeled and diced250g/9oz fresh spinach, chopped1 bunch fresh coriander, chopped50g/1¾oz whole peeled almonds 1 onion, chopped 4 fresh birds eye chillies, seeds removed, chopped 1 tsp coriander seeds 2 tsp tamarind paste 1 tbsp caster sugar 2 garlic cloves, bruised 1 small knob root ginger, peeled and chopped 1 tbsp sunflower oil, for frying 500g/1lb 2oz turkey breast, sliced 3 sprigs thyme, leaves only 400ml/14fl oz coconut milk 150ml/5fl oz chicken or turkey stock 2 large waxy potatoes, peeled and diced 250g/9oz fresh spinach, chopped 1 bunch fresh coriander, chopped 50g/1¾oz whole peeled almonds Method Place the chopped onion, chillies, coriander seeds, tamarind, sugar and one clove of garlic into a blender or food processor with the ginger. Pulse until blended into a paste.Heat the oil in a large frying pan and brown the turkey, in batches if necessary, with the remaining garlic clove and thyme. Remove the turkey from the pan and discard the garlic. In the same pan, cook the blended paste for a few minutes then return the turkey to the pan and add the coconut milk, stock and potatoes.Cook gently for 20 minutes until the turkey has cooked through and the sauce has thickened. Finally, stir in the spinach, fresh coriander and almonds and warm through. Remove from the heat and serve. Place the chopped onion, chillies, coriander seeds, tamarind, sugar and one clove of garlic into a blender or food processor with the ginger. Pulse until blended into a paste. Place the chopped onion, chillies, coriander seeds, tamarind, sugar and one clove of garlic into a blender or food processor with the ginger. Pulse until blended into a paste. Heat the oil in a large frying pan and brown the turkey, in batches if necessary, with the remaining garlic clove and thyme. Remove the turkey from the pan and discard the garlic. In the same pan, cook the blended paste for a few minutes then return the turkey to the pan and add the coconut milk, stock and potatoes. Heat the oil in a large frying pan and brown the turkey, in batches if necessary, with the remaining garlic clove and thyme. Remove the turkey from the pan and discard the garlic. In the same pan, cook the blended paste for a few minutes then return the turkey to the pan and add the coconut milk, stock and potatoes. Cook gently for 20 minutes until the turkey has cooked through and the sauce has thickened. Finally, stir in the spinach, fresh coriander and almonds and warm through. Remove from the heat and serve. Cook gently for 20 minutes until the turkey has cooked through and the sauce has thickened. Finally, stir in the spinach, fresh coriander and almonds and warm through. Remove from the heat and serve. Recipe tips You can make this with leftover turkey. Cook the potatoes in the spices and coconut milk, and stir the cooked, shredded turkey in at the end to heat through." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd40eb3bdbfd0cbffe4c" }
617a9689f8433ba6254a36b11855ddd2e6497580abb1633ecdf499cf8ba8e126
Turkey schnitzel with green slaw recipe An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_schnitzel_86248_16x9.jpg White cabbage, kale, spinach and parsley ring the changes in this green slaw accompanying breadcrumbed turkey escalopes. Each serving provides 574 kcal, 44g protein, 20g carbohydrates (of which 5.5g sugars), 34g fat (of which 8g saturates), 6g fibre and 0.9g salt. 4 thin turkey breast escalopes, about 120g/4½oz each2 large free-range eggs 4 tbsp milk150g/5½oz brown breadcrumbs30g/1oz Parmesan, finely grated30g/1oz white sesame seeds2 tbsp finely chopped flatleaf parsley3 tbsp light olive oilsalt and freshly ground black pepper 4 thin turkey breast escalopes, about 120g/4½oz each 2 large free-range eggs 4 tbsp milk 150g/5½oz brown breadcrumbs 30g/1oz Parmesan, finely grated 30g/1oz white sesame seeds 2 tbsp finely chopped flatleaf parsley 3 tbsp light olive oil salt and freshly ground black pepper 4 tbsp mayonnaise3 tbsp soured cream1 tsp Dijon mustard1 tbsp white wine vinegar 4 tbsp mayonnaise 3 tbsp soured cream 1 tsp Dijon mustard 1 tbsp white wine vinegar ½ white cabbage, finely shredded40g/1½oz kale, stems removed, finely shredded40g/1½oz spinach, finely sliced2 tbsp finely chopped flatleaf parsley ½ white cabbage, finely shredded 40g/1½oz kale, stems removed, finely shredded 40g/1½oz spinach, finely sliced 2 tbsp finely chopped flatleaf parsley 1 lemon, cut into wedges 1 lemon, cut into wedges Method Preheat the oven to 150C/130C Fan/Gas 2.Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning.Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over.For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl. For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2–3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way.Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning. Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning. Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over. Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over. For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl. For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl. For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside. For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2–3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2–3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way. Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over. Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/turkey_schnitzel_86248", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Turkey schnitzel with green slaw 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/turkey_schnitzel_86248_16x9.jpg White cabbage, kale, spinach and parsley ring the changes in this green slaw accompanying breadcrumbed turkey escalopes. Each serving provides 574 kcal, 44g protein, 20g carbohydrates (of which 5.5g sugars), 34g fat (of which 8g saturates), 6g fibre and 0.9g salt. 4 thin turkey breast escalopes, about 120g/4½oz each2 large free-range eggs 4 tbsp milk150g/5½oz brown breadcrumbs30g/1oz Parmesan, finely grated30g/1oz white sesame seeds2 tbsp finely chopped flatleaf parsley3 tbsp light olive oilsalt and freshly ground black pepper 4 thin turkey breast escalopes, about 120g/4½oz each 2 large free-range eggs 4 tbsp milk 150g/5½oz brown breadcrumbs 30g/1oz Parmesan, finely grated 30g/1oz white sesame seeds 2 tbsp finely chopped flatleaf parsley 3 tbsp light olive oil salt and freshly ground black pepper 4 tbsp mayonnaise3 tbsp soured cream1 tsp Dijon mustard1 tbsp white wine vinegar 4 tbsp mayonnaise 3 tbsp soured cream 1 tsp Dijon mustard 1 tbsp white wine vinegar ½ white cabbage, finely shredded40g/1½oz kale, stems removed, finely shredded40g/1½oz spinach, finely sliced2 tbsp finely chopped flatleaf parsley ½ white cabbage, finely shredded 40g/1½oz kale, stems removed, finely shredded 40g/1½oz spinach, finely sliced 2 tbsp finely chopped flatleaf parsley 1 lemon, cut into wedges 1 lemon, cut into wedges Method Preheat the oven to 150C/130C Fan/Gas 2.Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning.Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over.For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl. For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2–3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way.Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning. Season both sides of the turkey escalopes with salt and pepper. In a shallow dish, lightly beat the eggs with the milk. In another dish, mix the brown breadcrumbs with the grated Parmesan, sesame seeds, chopped parsley and a little seasoning. Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over. Dip the turkey breast escalopes, one at a time, into the beaten egg, then into the breadcrumb mixture to coat all over. For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl. For the green slaw, toss the cabbage, kale, spinach and chopped parsley together in a large bowl. For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside. For the dressing, mix the mayonnaise, soured cream, mustard and wine vinegar together in a bowl and season with salt and pepper, then add to the shredded veg. Toss well and set aside. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2–3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way. Heat 2 tablespoons of the oil in a large frying pan over a medium-high heat. When it is hot, add two of the escalopes and fry for 2–3 minutes on each side until golden-brown. Remove and drain on kitchen paper, then transfer to a baking tray and place in the oven to keep warm. Heat the remaining tablespoon of oil in the pan and cook the other escalopes in the same way. Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over. Serve the turkey schnitzel straight away, with the green slaw and lemon wedges to squeeze over." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd41eb3bdbfd0cbffe4d" }
9af16cd7c1e3121b046345d419128e5bb1780350f43db2c1e73d77e2d05a273e
Roast turkey roll recipe For the crumble topping, crush the pork scratchings and the sourdough pieces in a bowl. Add the pistachios, cranberries and thyme. Mix with your hands and set aside in a covered container.For the stuffing, mix together all the ingredients apart from the bacon. Mix to combine. Trim any bits of fat or membrane from the turkey. With a sharp knife, open out the turkey breast as if you are butterflying it. Place the turkey between two sheets of cling film and flatten it out a little with a rolling pin. Cut two large pieces of aluminium foil and lay the turkey breast on top. Season with salt and pepper. Spread a generous dollop the stuffing mix in a 5mm/¼in layer onto the turkey breast and then use the foil to help you roll it up like a Swiss roll. Completely encase the turkey in the two layers of foil and secure with cook's string at regular intervals along the length of the roll. Place in the fridge until needed.Preheat the oven to 120C/250F/Gas ½. Add 400ml/14fl oz boiling water to a deep roasting tin. Place a wire rack in the tin and place the rolled turkey breast on top. Cover the roasting tin with aluminium foil. Roast in the oven for 1½-2 hours, then check the core temperature with a meat thermometer. You are looking for a temperature of 70C/160F. If it is not ready, place back into the oven and continue to cook until it reaches 70C/160F. Once cooked, remove from the oven, cover with aluminium foil and set aside to rest for 40 minutes. When cool enough to handle, remove the string and foil.For the stuffing, preheat the oven to 170C/325F/Gas 3 and line a terrine mould or flameproof bowl with the streaky bacon, leaving some excess hanging over the sides. Pack the mould with the remaining stuffing mix and wrap the bacon over the top.Bake in the oven for 45 minutes, or until the middle has reached 70C/160F on a meat thermometer. When cooked, remove from the oven and set aside to rest for 20 minutes. After 20 minutes, turn out the stuffing and pat dry. Heat the grill to hot, then grill the stuffing until the bacon is crisp.When rested, remove the turkey from the roasting tin and brush a thick layer of brown sauce over the top. Cover with the Christmas crumble mix, top with a little orange zest and serve straight away with the stuffing. For the crumble topping, crush the pork scratchings and the sourdough pieces in a bowl. Add the pistachios, cranberries and thyme. Mix with your hands and set aside in a covered container. For the crumble topping, crush the pork scratchings and the sourdough pieces in a bowl. Add the pistachios, cranberries and thyme. Mix with your hands and set aside in a covered container. For the stuffing, mix together all the ingredients apart from the bacon. Mix to combine. For the stuffing, mix together all the ingredients apart from the bacon. Mix to combine. Trim any bits of fat or membrane from the turkey. With a sharp knife, open out the turkey breast as if you are butterflying it. Place the turkey between two sheets of cling film and flatten it out a little with a rolling pin. Trim any bits of fat or membrane from the turkey. With a sharp knife, open out the turkey breast as if you are butterflying it. Place the turkey between two sheets of cling film and flatten it out a little with a rolling pin. Cut two large pieces of aluminium foil and lay the turkey breast on top. Season with salt and pepper. Spread a generous dollop the stuffing mix in a 5mm/¼in layer onto the turkey breast and then use the foil to help you roll it up like a Swiss roll. Completely encase the turkey in the two layers of foil and secure with cook's string at regular intervals along the length of the roll. Place in the fridge until needed. Cut two large pieces of aluminium foil and lay the turkey breast on top. Season with salt and pepper. Spread a generous dollop the stuffing mix in a 5mm/¼in layer onto the turkey breast and then use the foil to help you roll it up like a Swiss roll. Completely encase the turkey in the two layers of foil and secure with cook's string at regular intervals along the length of the roll. Place in the fridge until needed. Preheat the oven to 120C/250F/Gas ½. Preheat the oven to 120C/250F/Gas ½. Add 400ml/14fl oz boiling water to a deep roasting tin. Place a wire rack in the tin and place the rolled turkey breast on top. Cover the roasting tin with aluminium foil. Add 400ml/14fl oz boiling water to a deep roasting tin. Place a wire rack in the tin and place the rolled turkey breast on top. Cover the roasting tin with aluminium foil. Roast in the oven for 1½-2 hours, then check the core temperature with a meat thermometer. You are looking for a temperature of 70C/160F. If it is not ready, place back into the oven and continue to cook until it reaches 70C/160F. Once cooked, remove from the oven, cover with aluminium foil and set aside to rest for 40 minutes. When cool enough to handle, remove the string and foil. Roast in the oven for 1½-2 hours, then check the core temperature with a meat thermometer. You are looking for a temperature of 70C/160F. If it is not ready, place back into the oven and continue to cook until it reaches 70C/160F. Once cooked, remove from the oven, cover with aluminium foil and set aside to rest for 40 minutes. When cool enough to handle, remove the string and foil. For the stuffing, preheat the oven to 170C/325F/Gas 3 and line a terrine mould or flameproof bowl with the streaky bacon, leaving some excess hanging over the sides. Pack the mould with the remaining stuffing mix and wrap the bacon over the top. For the stuffing, preheat the oven to 170C/325F/Gas 3 and line a terrine mould or flameproof bowl with the streaky bacon, leaving some excess hanging over the sides. Pack the mould with the remaining stuffing mix and wrap the bacon over the top. Bake in the oven for 45 minutes, or until the middle has reached 70C/160F on a meat thermometer. When cooked, remove from the oven and set aside to rest for 20 minutes. Bake in the oven for 45 minutes, or until the middle has reached 70C/160F on a meat thermometer. When cooked, remove from the oven and set aside to rest for 20 minutes. After 20 minutes, turn out the stuffing and pat dry. Heat the grill to hot, then grill the stuffing until the bacon is crisp. After 20 minutes, turn out the stuffing and pat dry. Heat the grill to hot, then grill the stuffing until the bacon is crisp. When rested, remove the turkey from the roasting tin and brush a thick layer of brown sauce over the top. Cover with the Christmas crumble mix, top with a little orange zest and serve straight away with the stuffing. When rested, remove the turkey from the roasting tin and brush a thick layer of brown sauce over the top. Cover with the Christmas crumble mix, top with a little orange zest and serve straight away with the stuffing.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/toms_turkey_roll_with_44115", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roast turkey roll recipe", "content": "For the crumble topping, crush the pork scratchings and the sourdough pieces in a bowl. Add the pistachios, cranberries and thyme. Mix with your hands and set aside in a covered container.For the stuffing, mix together all the ingredients apart from the bacon. Mix to combine. Trim any bits of fat or membrane from the turkey. With a sharp knife, open out the turkey breast as if you are butterflying it. Place the turkey between two sheets of cling film and flatten it out a little with a rolling pin. Cut two large pieces of aluminium foil and lay the turkey breast on top. Season with salt and pepper. Spread a generous dollop the stuffing mix in a 5mm/¼in layer onto the turkey breast and then use the foil to help you roll it up like a Swiss roll. Completely encase the turkey in the two layers of foil and secure with cook's string at regular intervals along the length of the roll. Place in the fridge until needed.Preheat the oven to 120C/250F/Gas ½. Add 400ml/14fl oz boiling water to a deep roasting tin. Place a wire rack in the tin and place the rolled turkey breast on top. Cover the roasting tin with aluminium foil. Roast in the oven for 1½-2 hours, then check the core temperature with a meat thermometer. You are looking for a temperature of 70C/160F. If it is not ready, place back into the oven and continue to cook until it reaches 70C/160F. Once cooked, remove from the oven, cover with aluminium foil and set aside to rest for 40 minutes. When cool enough to handle, remove the string and foil.For the stuffing, preheat the oven to 170C/325F/Gas 3 and line a terrine mould or flameproof bowl with the streaky bacon, leaving some excess hanging over the sides. Pack the mould with the remaining stuffing mix and wrap the bacon over the top.Bake in the oven for 45 minutes, or until the middle has reached 70C/160F on a meat thermometer. When cooked, remove from the oven and set aside to rest for 20 minutes. After 20 minutes, turn out the stuffing and pat dry. Heat the grill to hot, then grill the stuffing until the bacon is crisp.When rested, remove the turkey from the roasting tin and brush a thick layer of brown sauce over the top. Cover with the Christmas crumble mix, top with a little orange zest and serve straight away with the stuffing. For the crumble topping, crush the pork scratchings and the sourdough pieces in a bowl. Add the pistachios, cranberries and thyme. Mix with your hands and set aside in a covered container. For the crumble topping, crush the pork scratchings and the sourdough pieces in a bowl. Add the pistachios, cranberries and thyme. Mix with your hands and set aside in a covered container. For the stuffing, mix together all the ingredients apart from the bacon. Mix to combine. For the stuffing, mix together all the ingredients apart from the bacon. Mix to combine. Trim any bits of fat or membrane from the turkey. With a sharp knife, open out the turkey breast as if you are butterflying it. Place the turkey between two sheets of cling film and flatten it out a little with a rolling pin. Trim any bits of fat or membrane from the turkey. With a sharp knife, open out the turkey breast as if you are butterflying it. Place the turkey between two sheets of cling film and flatten it out a little with a rolling pin. Cut two large pieces of aluminium foil and lay the turkey breast on top. Season with salt and pepper. Spread a generous dollop the stuffing mix in a 5mm/¼in layer onto the turkey breast and then use the foil to help you roll it up like a Swiss roll. Completely encase the turkey in the two layers of foil and secure with cook's string at regular intervals along the length of the roll. Place in the fridge until needed. Cut two large pieces of aluminium foil and lay the turkey breast on top. Season with salt and pepper. Spread a generous dollop the stuffing mix in a 5mm/¼in layer onto the turkey breast and then use the foil to help you roll it up like a Swiss roll. Completely encase the turkey in the two layers of foil and secure with cook's string at regular intervals along the length of the roll. Place in the fridge until needed. Preheat the oven to 120C/250F/Gas ½. Preheat the oven to 120C/250F/Gas ½. Add 400ml/14fl oz boiling water to a deep roasting tin. Place a wire rack in the tin and place the rolled turkey breast on top. Cover the roasting tin with aluminium foil. Add 400ml/14fl oz boiling water to a deep roasting tin. Place a wire rack in the tin and place the rolled turkey breast on top. Cover the roasting tin with aluminium foil. Roast in the oven for 1½-2 hours, then check the core temperature with a meat thermometer. You are looking for a temperature of 70C/160F. If it is not ready, place back into the oven and continue to cook until it reaches 70C/160F. Once cooked, remove from the oven, cover with aluminium foil and set aside to rest for 40 minutes. When cool enough to handle, remove the string and foil. Roast in the oven for 1½-2 hours, then check the core temperature with a meat thermometer. You are looking for a temperature of 70C/160F. If it is not ready, place back into the oven and continue to cook until it reaches 70C/160F. Once cooked, remove from the oven, cover with aluminium foil and set aside to rest for 40 minutes. When cool enough to handle, remove the string and foil. For the stuffing, preheat the oven to 170C/325F/Gas 3 and line a terrine mould or flameproof bowl with the streaky bacon, leaving some excess hanging over the sides. Pack the mould with the remaining stuffing mix and wrap the bacon over the top. For the stuffing, preheat the oven to 170C/325F/Gas 3 and line a terrine mould or flameproof bowl with the streaky bacon, leaving some excess hanging over the sides. Pack the mould with the remaining stuffing mix and wrap the bacon over the top. Bake in the oven for 45 minutes, or until the middle has reached 70C/160F on a meat thermometer. When cooked, remove from the oven and set aside to rest for 20 minutes. Bake in the oven for 45 minutes, or until the middle has reached 70C/160F on a meat thermometer. When cooked, remove from the oven and set aside to rest for 20 minutes. After 20 minutes, turn out the stuffing and pat dry. Heat the grill to hot, then grill the stuffing until the bacon is crisp. After 20 minutes, turn out the stuffing and pat dry. Heat the grill to hot, then grill the stuffing until the bacon is crisp. When rested, remove the turkey from the roasting tin and brush a thick layer of brown sauce over the top. Cover with the Christmas crumble mix, top with a little orange zest and serve straight away with the stuffing. When rested, remove the turkey from the roasting tin and brush a thick layer of brown sauce over the top. Cover with the Christmas crumble mix, top with a little orange zest and serve straight away with the stuffing." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd41eb3bdbfd0cbffe4e" }
8f9b9706a2de3a65613ab406929bfc39fa430f0ed71aca16f56ce2a4fa8a87a5
Baked burrito recipe An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_burrito_04690_16x9.jpg These baked burritos make a tasty Mexican meal with minimum fuss. If cooking with kids, get them to help with rolling up the burritos and spreading oil on the wraps before baking. Serve with guacamole or salsa. 1 small onionoil, for cooking600g/1lb 5oz skinless, boneless turkey breast or thigh3 tsp Mexican seasoning, such as mild taco seasoning2 tomatoes, halved200g tin of sweetcorn, drained200g/7oz grated cheese, such as Cheddar4 large soft tortilla wraps4 tbsp natural yoghurt, to serve 1 small onion oil, for cooking 600g/1lb 5oz skinless, boneless turkey breast or thigh 3 tsp Mexican seasoning, such as mild taco seasoning 2 tomatoes, halved 200g tin of sweetcorn, drained 200g/7oz grated cheese, such as Cheddar 4 large soft tortilla wraps 4 tbsp natural yoghurt, to serve Method Preheat the oven to 200C/180C Fan/Gas 4. Peel and roughly chop the onion. Heat a large frying pan over a medium heat, then add a dash of oil and the onion. Cook for 7-10 minutes, or until soft and translucent but not brown. Reduce the heat if the onion starts to colour.Cut the turkey meat into 2½cm/1in cubes and add them and the Mexican seasoning to the onion. Cook for 10 minutes, stirring now and again, or until the turkey is cooked through with no sign of pink juices when you cut into the largest cube.Grate the cut sides of the tomatoes into the pan, using a cheese grater, and stir. Discard the skin once the flesh is grated. Increase the heat to medium-high and cook for 3-4 minutes, or until the tomato mixture has thickened and coats the turkey. Add the sweetcorn and stir.Put the tortilla wraps on a chopping board and spoon the meat mixture into the middle of the wraps. Sprinkle with the grated cheese. Fold the sides of the wraps over the filling, then roll the wraps up from bottom to top to enclose the filling completely.Put the wraps, folded side-down on a baking tray. Put a little oil into your hand and gently rub it over the wraps. Place in the oven and bake for 7 minutes, then turn the wraps over and bake for a further 5 minutes, or until golden and crisp all over.Serve each burritos with a tablespoon of yoghurt on the side for dipping. Preheat the oven to 200C/180C Fan/Gas 4. Preheat the oven to 200C/180C Fan/Gas 4. Peel and roughly chop the onion. Heat a large frying pan over a medium heat, then add a dash of oil and the onion. Cook for 7-10 minutes, or until soft and translucent but not brown. Reduce the heat if the onion starts to colour. Peel and roughly chop the onion. Heat a large frying pan over a medium heat, then add a dash of oil and the onion. Cook for 7-10 minutes, or until soft and translucent but not brown. Reduce the heat if the onion starts to colour. Cut the turkey meat into 2½cm/1in cubes and add them and the Mexican seasoning to the onion. Cook for 10 minutes, stirring now and again, or until the turkey is cooked through with no sign of pink juices when you cut into the largest cube. Cut the turkey meat into 2½cm/1in cubes and add them and the Mexican seasoning to the onion. Cook for 10 minutes, stirring now and again, or until the turkey is cooked through with no sign of pink juices when you cut into the largest cube. Grate the cut sides of the tomatoes into the pan, using a cheese grater, and stir. Discard the skin once the flesh is grated. Increase the heat to medium-high and cook for 3-4 minutes, or until the tomato mixture has thickened and coats the turkey. Add the sweetcorn and stir. Grate the cut sides of the tomatoes into the pan, using a cheese grater, and stir. Discard the skin once the flesh is grated. Increase the heat to medium-high and cook for 3-4 minutes, or until the tomato mixture has thickened and coats the turkey. Add the sweetcorn and stir. Put the tortilla wraps on a chopping board and spoon the meat mixture into the middle of the wraps. Sprinkle with the grated cheese. Fold the sides of the wraps over the filling, then roll the wraps up from bottom to top to enclose the filling completely. Put the tortilla wraps on a chopping board and spoon the meat mixture into the middle of the wraps. Sprinkle with the grated cheese. Fold the sides of the wraps over the filling, then roll the wraps up from bottom to top to enclose the filling completely. Put the wraps, folded side-down on a baking tray. Put a little oil into your hand and gently rub it over the wraps. Place in the oven and bake for 7 minutes, then turn the wraps over and bake for a further 5 minutes, or until golden and crisp all over. Put the wraps, folded side-down on a baking tray. Put a little oil into your hand and gently rub it over the wraps. Place in the oven and bake for 7 minutes, then turn the wraps over and bake for a further 5 minutes, or until golden and crisp all over. Serve each burritos with a tablespoon of yoghurt on the side for dipping. Serve each burritos with a tablespoon of yoghurt on the side for dipping. Recipe tips If you’re making this for a vegetarian then you can replace the turkey with a tin of cooked mixed beans (e.g. kidney beans, cannellini beans and butter beans etc.), drained. You can buy ones already flavoured with a little Mexican spice, which would be absolutely delicious. This is a great way to use up leftover cooked meat; it doesn’t have to be turkey. Try with chopped leftover roast chicken or beef or leftover bolognaise sauce or chilli con carne. For a healthier burrito, use a wholemeal wrap, reduce the amount of cheese and add some extra veggies. To make them gluten-free, use corn tortillas or gluten-free wraps.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/baked_burrito_04690", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Baked burrito 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/baked_burrito_04690_16x9.jpg These baked burritos make a tasty Mexican meal with minimum fuss. If cooking with kids, get them to help with rolling up the burritos and spreading oil on the wraps before baking. Serve with guacamole or salsa. 1 small onionoil, for cooking600g/1lb 5oz skinless, boneless turkey breast or thigh3 tsp Mexican seasoning, such as mild taco seasoning2 tomatoes, halved200g tin of sweetcorn, drained200g/7oz grated cheese, such as Cheddar4 large soft tortilla wraps4 tbsp natural yoghurt, to serve 1 small onion oil, for cooking 600g/1lb 5oz skinless, boneless turkey breast or thigh 3 tsp Mexican seasoning, such as mild taco seasoning 2 tomatoes, halved 200g tin of sweetcorn, drained 200g/7oz grated cheese, such as Cheddar 4 large soft tortilla wraps 4 tbsp natural yoghurt, to serve Method Preheat the oven to 200C/180C Fan/Gas 4. Peel and roughly chop the onion. Heat a large frying pan over a medium heat, then add a dash of oil and the onion. Cook for 7-10 minutes, or until soft and translucent but not brown. Reduce the heat if the onion starts to colour.Cut the turkey meat into 2½cm/1in cubes and add them and the Mexican seasoning to the onion. Cook for 10 minutes, stirring now and again, or until the turkey is cooked through with no sign of pink juices when you cut into the largest cube.Grate the cut sides of the tomatoes into the pan, using a cheese grater, and stir. Discard the skin once the flesh is grated. Increase the heat to medium-high and cook for 3-4 minutes, or until the tomato mixture has thickened and coats the turkey. Add the sweetcorn and stir.Put the tortilla wraps on a chopping board and spoon the meat mixture into the middle of the wraps. Sprinkle with the grated cheese. Fold the sides of the wraps over the filling, then roll the wraps up from bottom to top to enclose the filling completely.Put the wraps, folded side-down on a baking tray. Put a little oil into your hand and gently rub it over the wraps. Place in the oven and bake for 7 minutes, then turn the wraps over and bake for a further 5 minutes, or until golden and crisp all over.Serve each burritos with a tablespoon of yoghurt on the side for dipping. Preheat the oven to 200C/180C Fan/Gas 4. Preheat the oven to 200C/180C Fan/Gas 4. Peel and roughly chop the onion. Heat a large frying pan over a medium heat, then add a dash of oil and the onion. Cook for 7-10 minutes, or until soft and translucent but not brown. Reduce the heat if the onion starts to colour. Peel and roughly chop the onion. Heat a large frying pan over a medium heat, then add a dash of oil and the onion. Cook for 7-10 minutes, or until soft and translucent but not brown. Reduce the heat if the onion starts to colour. Cut the turkey meat into 2½cm/1in cubes and add them and the Mexican seasoning to the onion. Cook for 10 minutes, stirring now and again, or until the turkey is cooked through with no sign of pink juices when you cut into the largest cube. Cut the turkey meat into 2½cm/1in cubes and add them and the Mexican seasoning to the onion. Cook for 10 minutes, stirring now and again, or until the turkey is cooked through with no sign of pink juices when you cut into the largest cube. Grate the cut sides of the tomatoes into the pan, using a cheese grater, and stir. Discard the skin once the flesh is grated. Increase the heat to medium-high and cook for 3-4 minutes, or until the tomato mixture has thickened and coats the turkey. Add the sweetcorn and stir. Grate the cut sides of the tomatoes into the pan, using a cheese grater, and stir. Discard the skin once the flesh is grated. Increase the heat to medium-high and cook for 3-4 minutes, or until the tomato mixture has thickened and coats the turkey. Add the sweetcorn and stir. Put the tortilla wraps on a chopping board and spoon the meat mixture into the middle of the wraps. Sprinkle with the grated cheese. Fold the sides of the wraps over the filling, then roll the wraps up from bottom to top to enclose the filling completely. Put the tortilla wraps on a chopping board and spoon the meat mixture into the middle of the wraps. Sprinkle with the grated cheese. Fold the sides of the wraps over the filling, then roll the wraps up from bottom to top to enclose the filling completely. Put the wraps, folded side-down on a baking tray. Put a little oil into your hand and gently rub it over the wraps. Place in the oven and bake for 7 minutes, then turn the wraps over and bake for a further 5 minutes, or until golden and crisp all over. Put the wraps, folded side-down on a baking tray. Put a little oil into your hand and gently rub it over the wraps. Place in the oven and bake for 7 minutes, then turn the wraps over and bake for a further 5 minutes, or until golden and crisp all over. Serve each burritos with a tablespoon of yoghurt on the side for dipping. Serve each burritos with a tablespoon of yoghurt on the side for dipping. Recipe tips If you’re making this for a vegetarian then you can replace the turkey with a tin of cooked mixed beans (e.g. kidney beans, cannellini beans and butter beans etc.), drained. You can buy ones already flavoured with a little Mexican spice, which would be absolutely delicious. This is a great way to use up leftover cooked meat; it doesn’t have to be turkey. Try with chopped leftover roast chicken or beef or leftover bolognaise sauce or chilli con carne. For a healthier burrito, use a wholemeal wrap, reduce the amount of cheese and add some extra veggies. To make them gluten-free, use corn tortillas or gluten-free wraps." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd41eb3bdbfd0cbffe4f" }
4ba567363807bec385a81393ba44a4deb1247e7d7a3c022321c32460a3216c2a
Turkey saltimbocca with parsley beurre noisette, beans and cavolo nero recipe An average of 5.0 out of 5 stars from 1 rating Saltimbocca is typically made with veal, but here James Martin gives it a festive touch by using turkey. Served with fresh buttered greens. 1 turkey breast, skinless and boneless, cut into four thin slices4 large slices Gruyère, about 3mm thick 4 large slices cooked ham 4 sage leaves4 long sprigs rosemary, needles removed from the bottom third and the end sharpened to make a skewer150g/5½oz butter 2 tbsp olive oil 110ml/4fl oz Marsala wine½ lemon, juice only2 tbsp chopped parsleysalt and freshly ground black pepper 1 turkey breast, skinless and boneless, cut into four thin slices 4 large slices Gruyère, about 3mm thick 4 large slices cooked ham 4 sage leaves 4 long sprigs rosemary, needles removed from the bottom third and the end sharpened to make a skewer 150g/5½oz butter 2 tbsp olive oil 110ml/4fl oz Marsala wine ½ lemon, juice only 2 tbsp chopped parsley salt and freshly ground black pepper 200g/7oz green beans, trimmed50g/1¾oz butter200g/7oz cavolo nerofreshly grated nutmeg1 lemon, cut into wedges 200g/7oz green beans, trimmed 50g/1¾oz butter 200g/7oz cavolo nero freshly grated nutmeg 1 lemon, cut into wedges Method For the turkey, place the turkey slices between two pieces of cling film then use a rolling pin or meat hammer to press to about 5mm/¼in thick.Remove the cling film and place the cheese on top of one half of the turkey slices, top with the ham and sage then season with salt and freshly ground black pepper.Fold the other half of the turkey over the top and press down lightly. Secure the edge with the rosemary skewer. Heat 50g/1¾oz of the butter and the olive oil in a frying pan. Add the turkey parcel and fry on each side for 2–3 minutes until the turkey is cooked through and the cheese is just starting to ooze out.Add the Marsala and deglaze by scraping any caramelised juices from the base of the pan. Cook until the liquid has reduced enough to just coat the turkey.Remove the turkey from the pan and place on a plate to rest. Return the frying pan to the heat, add the remaining butter and heat until nut-brown (to make a beurre noisette). Add the lemon juice and parsley and stir through. Season to taste with a little salt and freshly ground black pepper.For the garnish, bring a pan of salted water to the boil, add the beans and simmer for 3–4 minutes, or until just tender.Drain, toss with a little of the butter and season to taste with salt and freshly ground black pepper.Heat a frying pan until medium hot, add the remaining butter, cavolo nero and 50ml/1¾fl oz water. Cook gently until the cabbage is tender. Season to taste with salt, black pepper and a little freshly grated nutmeg.To serve, place a turkey parcel on each plate and pile the beans and cavolo nero alongside. Spoon the beurre noisette over the top and finish with a squeeze of lemon. For the turkey, place the turkey slices between two pieces of cling film then use a rolling pin or meat hammer to press to about 5mm/¼in thick. For the turkey, place the turkey slices between two pieces of cling film then use a rolling pin or meat hammer to press to about 5mm/¼in thick. Remove the cling film and place the cheese on top of one half of the turkey slices, top with the ham and sage then season with salt and freshly ground black pepper. Remove the cling film and place the cheese on top of one half of the turkey slices, top with the ham and sage then season with salt and freshly ground black pepper. Fold the other half of the turkey over the top and press down lightly. Secure the edge with the rosemary skewer. Fold the other half of the turkey over the top and press down lightly. Secure the edge with the rosemary skewer. Heat 50g/1¾oz of the butter and the olive oil in a frying pan. Add the turkey parcel and fry on each side for 2–3 minutes until the turkey is cooked through and the cheese is just starting to ooze out. Heat 50g/1¾oz of the butter and the olive oil in a frying pan. Add the turkey parcel and fry on each side for 2–3 minutes until the turkey is cooked through and the cheese is just starting to ooze out. Add the Marsala and deglaze by scraping any caramelised juices from the base of the pan. Cook until the liquid has reduced enough to just coat the turkey. Add the Marsala and deglaze by scraping any caramelised juices from the base of the pan. Cook until the liquid has reduced enough to just coat the turkey. Remove the turkey from the pan and place on a plate to rest. Remove the turkey from the pan and place on a plate to rest. Return the frying pan to the heat, add the remaining butter and heat until nut-brown (to make a beurre noisette). Add the lemon juice and parsley and stir through. Season to taste with a little salt and freshly ground black pepper. Return the frying pan to the heat, add the remaining butter and heat until nut-brown (to make a beurre noisette). Add the lemon juice and parsley and stir through. Season to taste with a little salt and freshly ground black pepper. For the garnish, bring a pan of salted water to the boil, add the beans and simmer for 3–4 minutes, or until just tender. For the garnish, bring a pan of salted water to the boil, add the beans and simmer for 3–4 minutes, or until just tender. Drain, toss with a little of the butter and season to taste with salt and freshly ground black pepper. Drain, toss with a little of the butter and season to taste with salt and freshly ground black pepper. Heat a frying pan until medium hot, add the remaining butter, cavolo nero and 50ml/1¾fl oz water. Cook gently until the cabbage is tender. Season to taste with salt, black pepper and a little freshly grated nutmeg. Heat a frying pan until medium hot, add the remaining butter, cavolo nero and 50ml/1¾fl oz water. Cook gently until the cabbage is tender. Season to taste with salt, black pepper and a little freshly grated nutmeg. To serve, place a turkey parcel on each plate and pile the beans and cavolo nero alongside. Spoon the beurre noisette over the top and finish with a squeeze of lemon. To serve, place a turkey parcel on each plate and pile the beans and cavolo nero alongside. Spoon the beurre noisette over the top and finish with a squeeze of lemon.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/turkey_saltimbocca_with_13526", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Turkey saltimbocca with parsley beurre noisette, beans and cavolo nero recipe", "content": "An average of 5.0 out of 5 stars from 1 rating Saltimbocca is typically made with veal, but here James Martin gives it a festive touch by using turkey. Served with fresh buttered greens. 1 turkey breast, skinless and boneless, cut into four thin slices4 large slices Gruyère, about 3mm thick 4 large slices cooked ham 4 sage leaves4 long sprigs rosemary, needles removed from the bottom third and the end sharpened to make a skewer150g/5½oz butter 2 tbsp olive oil 110ml/4fl oz Marsala wine½ lemon, juice only2 tbsp chopped parsleysalt and freshly ground black pepper 1 turkey breast, skinless and boneless, cut into four thin slices 4 large slices Gruyère, about 3mm thick 4 large slices cooked ham 4 sage leaves 4 long sprigs rosemary, needles removed from the bottom third and the end sharpened to make a skewer 150g/5½oz butter 2 tbsp olive oil 110ml/4fl oz Marsala wine ½ lemon, juice only 2 tbsp chopped parsley salt and freshly ground black pepper 200g/7oz green beans, trimmed50g/1¾oz butter200g/7oz cavolo nerofreshly grated nutmeg1 lemon, cut into wedges 200g/7oz green beans, trimmed 50g/1¾oz butter 200g/7oz cavolo nero freshly grated nutmeg 1 lemon, cut into wedges Method For the turkey, place the turkey slices between two pieces of cling film then use a rolling pin or meat hammer to press to about 5mm/¼in thick.Remove the cling film and place the cheese on top of one half of the turkey slices, top with the ham and sage then season with salt and freshly ground black pepper.Fold the other half of the turkey over the top and press down lightly. Secure the edge with the rosemary skewer. Heat 50g/1¾oz of the butter and the olive oil in a frying pan. Add the turkey parcel and fry on each side for 2–3 minutes until the turkey is cooked through and the cheese is just starting to ooze out.Add the Marsala and deglaze by scraping any caramelised juices from the base of the pan. Cook until the liquid has reduced enough to just coat the turkey.Remove the turkey from the pan and place on a plate to rest. Return the frying pan to the heat, add the remaining butter and heat until nut-brown (to make a beurre noisette). Add the lemon juice and parsley and stir through. Season to taste with a little salt and freshly ground black pepper.For the garnish, bring a pan of salted water to the boil, add the beans and simmer for 3–4 minutes, or until just tender.Drain, toss with a little of the butter and season to taste with salt and freshly ground black pepper.Heat a frying pan until medium hot, add the remaining butter, cavolo nero and 50ml/1¾fl oz water. Cook gently until the cabbage is tender. Season to taste with salt, black pepper and a little freshly grated nutmeg.To serve, place a turkey parcel on each plate and pile the beans and cavolo nero alongside. Spoon the beurre noisette over the top and finish with a squeeze of lemon. For the turkey, place the turkey slices between two pieces of cling film then use a rolling pin or meat hammer to press to about 5mm/¼in thick. For the turkey, place the turkey slices between two pieces of cling film then use a rolling pin or meat hammer to press to about 5mm/¼in thick. Remove the cling film and place the cheese on top of one half of the turkey slices, top with the ham and sage then season with salt and freshly ground black pepper. Remove the cling film and place the cheese on top of one half of the turkey slices, top with the ham and sage then season with salt and freshly ground black pepper. Fold the other half of the turkey over the top and press down lightly. Secure the edge with the rosemary skewer. Fold the other half of the turkey over the top and press down lightly. Secure the edge with the rosemary skewer. Heat 50g/1¾oz of the butter and the olive oil in a frying pan. Add the turkey parcel and fry on each side for 2–3 minutes until the turkey is cooked through and the cheese is just starting to ooze out. Heat 50g/1¾oz of the butter and the olive oil in a frying pan. Add the turkey parcel and fry on each side for 2–3 minutes until the turkey is cooked through and the cheese is just starting to ooze out. Add the Marsala and deglaze by scraping any caramelised juices from the base of the pan. Cook until the liquid has reduced enough to just coat the turkey. Add the Marsala and deglaze by scraping any caramelised juices from the base of the pan. Cook until the liquid has reduced enough to just coat the turkey. Remove the turkey from the pan and place on a plate to rest. Remove the turkey from the pan and place on a plate to rest. Return the frying pan to the heat, add the remaining butter and heat until nut-brown (to make a beurre noisette). Add the lemon juice and parsley and stir through. Season to taste with a little salt and freshly ground black pepper. Return the frying pan to the heat, add the remaining butter and heat until nut-brown (to make a beurre noisette). Add the lemon juice and parsley and stir through. Season to taste with a little salt and freshly ground black pepper. For the garnish, bring a pan of salted water to the boil, add the beans and simmer for 3–4 minutes, or until just tender. For the garnish, bring a pan of salted water to the boil, add the beans and simmer for 3–4 minutes, or until just tender. Drain, toss with a little of the butter and season to taste with salt and freshly ground black pepper. Drain, toss with a little of the butter and season to taste with salt and freshly ground black pepper. Heat a frying pan until medium hot, add the remaining butter, cavolo nero and 50ml/1¾fl oz water. Cook gently until the cabbage is tender. Season to taste with salt, black pepper and a little freshly grated nutmeg. Heat a frying pan until medium hot, add the remaining butter, cavolo nero and 50ml/1¾fl oz water. Cook gently until the cabbage is tender. Season to taste with salt, black pepper and a little freshly grated nutmeg. To serve, place a turkey parcel on each plate and pile the beans and cavolo nero alongside. Spoon the beurre noisette over the top and finish with a squeeze of lemon. To serve, place a turkey parcel on each plate and pile the beans and cavolo nero alongside. Spoon the beurre noisette over the top and finish with a squeeze of lemon." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd41eb3bdbfd0cbffe50" }
32addef5a7a0e6ca3aa631fa3647d02385c73b39bd33659d915abbf66fe381b3
All-in-one turkey recipe Preheat the oven to 190C/170C Fan/Gas 5. For the spinach layer, heat the oil in a pan, add the onion and fry until soft. Add the garlic and cook through. Add the spinach and cooked until wilted. Remove from the heat and press to squeeze out and discard some of the spinach juices. Place the spinach in a blender with the mascarpone, grated nutmeg and salt and pepper. Blend well and allow to cool completely.For the stuffing, heat the oil and fry the shallots over a low heat until lightly golden-brown. Add the mushrooms and cook through before adding the sage, parsley and garlic. Cook for a further 2–3 minutes. Pour in the wine and season with salt and pepper. Stir in the apricots and breadcrumbs and add enough chicken stock to bind together. Set aside to cool.To prepare the turkey, cover the breast with a large piece of cling film and flatten it into an even thickness by hitting it with a mallet or rolling pin. Discard the cling film and season the turkey with salt and pepper. Spread the spinach layer, followed by the pancetta (or ham) and then the stuffing. Roll up and secure with kitchen string.At this point weigh the turkey piece to calculate the cooking time: allow 20 minutes per 500g/1lb 2oz, plus an additional 20 minutes at the end.For the basting liquid, melt the butter, add the cider and heat through. Season with salt and pepper. Place the turkey in a roasting tray and baste well before transferring to the oven. Continue to baste from time to time, but cover with kitchen foil if it’s browning too much. Roast for the calculated time, or until the juices in the thickest part of the breast run clear (if using a meat thermometer, the stuffed turkey should reach a core temperature of 72C). Transfer the turkey to a plate and cover to keep warm while you let it rest. Retain the tray with the cooking juices.For the gravy, make a roux by melting the butter in a saucepan, adding the flour and cooking until the mixture whitens a little. Place the turkey roasting tray over the heat, add the shallots and cook over a medium heat until soft (about 3 minutes). Add the sage and the brandy (or calvados) and simmer to burn off the alcohol. Pour in the chicken stock, return to a boil, and cook until the volume of liquid reduces a little. Add some of the roux to thicken the sauce. Pour in the cream and allow to simmer for a minute.To garnish, add the butter to a frying pan set over a medium heat and allow to melt. Place the apples in the pan cut-side down. Sprinkle over the sugar and sage and fry until glazed. Remove the string from the turkey and serve it in slices with the cider gravy and glazed apples. Garnish with rosemary. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the spinach layer, heat the oil in a pan, add the onion and fry until soft. Add the garlic and cook through. Add the spinach and cooked until wilted. Remove from the heat and press to squeeze out and discard some of the spinach juices. For the spinach layer, heat the oil in a pan, add the onion and fry until soft. Add the garlic and cook through. Add the spinach and cooked until wilted. Remove from the heat and press to squeeze out and discard some of the spinach juices. Place the spinach in a blender with the mascarpone, grated nutmeg and salt and pepper. Blend well and allow to cool completely. Place the spinach in a blender with the mascarpone, grated nutmeg and salt and pepper. Blend well and allow to cool completely. For the stuffing, heat the oil and fry the shallots over a low heat until lightly golden-brown. Add the mushrooms and cook through before adding the sage, parsley and garlic. Cook for a further 2–3 minutes. Pour in the wine and season with salt and pepper. Stir in the apricots and breadcrumbs and add enough chicken stock to bind together. Set aside to cool. For the stuffing, heat the oil and fry the shallots over a low heat until lightly golden-brown. Add the mushrooms and cook through before adding the sage, parsley and garlic. Cook for a further 2–3 minutes. Pour in the wine and season with salt and pepper. Stir in the apricots and breadcrumbs and add enough chicken stock to bind together. Set aside to cool. To prepare the turkey, cover the breast with a large piece of cling film and flatten it into an even thickness by hitting it with a mallet or rolling pin. Discard the cling film and season the turkey with salt and pepper. To prepare the turkey, cover the breast with a large piece of cling film and flatten it into an even thickness by hitting it with a mallet or rolling pin. Discard the cling film and season the turkey with salt and pepper. Spread the spinach layer, followed by the pancetta (or ham) and then the stuffing. Roll up and secure with kitchen string. Spread the spinach layer, followed by the pancetta (or ham) and then the stuffing. Roll up and secure with kitchen string. At this point weigh the turkey piece to calculate the cooking time: allow 20 minutes per 500g/1lb 2oz, plus an additional 20 minutes at the end. At this point weigh the turkey piece to calculate the cooking time: allow 20 minutes per 500g/1lb 2oz, plus an additional 20 minutes at the end. For the basting liquid, melt the butter, add the cider and heat through. Season with salt and pepper. For the basting liquid, melt the butter, add the cider and heat through. Season with salt and pepper. Place the turkey in a roasting tray and baste well before transferring to the oven. Continue to baste from time to time, but cover with kitchen foil if it’s browning too much. Roast for the calculated time, or until the juices in the thickest part of the breast run clear (if using a meat thermometer, the stuffed turkey should reach a core temperature of 72C). Transfer the turkey to a plate and cover to keep warm while you let it rest. Retain the tray with the cooking juices. Place the turkey in a roasting tray and baste well before transferring to the oven. Continue to baste from time to time, but cover with kitchen foil if it’s browning too much. Roast for the calculated time, or until the juices in the thickest part of the breast run clear (if using a meat thermometer, the stuffed turkey should reach a core temperature of 72C). Transfer the turkey to a plate and cover to keep warm while you let it rest. Retain the tray with the cooking juices. For the gravy, make a roux by melting the butter in a saucepan, adding the flour and cooking until the mixture whitens a little. For the gravy, make a roux by melting the butter in a saucepan, adding the flour and cooking until the mixture whitens a little. Place the turkey roasting tray over the heat, add the shallots and cook over a medium heat until soft (about 3 minutes). Add the sage and the brandy (or calvados) and simmer to burn off the alcohol. Place the turkey roasting tray over the heat, add the shallots and cook over a medium heat until soft (about 3 minutes). Add the sage and the brandy (or calvados) and simmer to burn off the alcohol. Pour in the chicken stock, return to a boil, and cook until the volume of liquid reduces a little. Add some of the roux to thicken the sauce. Pour in the cream and allow to simmer for a minute. Pour in the chicken stock, return to a boil, and cook until the volume of liquid reduces a little. Add some of the roux to thicken the sauce. Pour in the cream and allow to simmer for a minute. To garnish, add the butter to a frying pan set over a medium heat and allow to melt. Place the apples in the pan cut-side down. Sprinkle over the sugar and sage and fry until glazed. To garnish, add the butter to a frying pan set over a medium heat and allow to melt. Place the apples in the pan cut-side down. Sprinkle over the sugar and sage and fry until glazed. Remove the string from the turkey and serve it in slices with the cider gravy and glazed apples. Garnish with rosemary. Remove the string from the turkey and serve it in slices with the cider gravy and glazed apples. Garnish with rosemary.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/all-in-one_turkey_43248", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "All-in-one turkey recipe", "content": "Preheat the oven to 190C/170C Fan/Gas 5. For the spinach layer, heat the oil in a pan, add the onion and fry until soft. Add the garlic and cook through. Add the spinach and cooked until wilted. Remove from the heat and press to squeeze out and discard some of the spinach juices. Place the spinach in a blender with the mascarpone, grated nutmeg and salt and pepper. Blend well and allow to cool completely.For the stuffing, heat the oil and fry the shallots over a low heat until lightly golden-brown. Add the mushrooms and cook through before adding the sage, parsley and garlic. Cook for a further 2–3 minutes. Pour in the wine and season with salt and pepper. Stir in the apricots and breadcrumbs and add enough chicken stock to bind together. Set aside to cool.To prepare the turkey, cover the breast with a large piece of cling film and flatten it into an even thickness by hitting it with a mallet or rolling pin. Discard the cling film and season the turkey with salt and pepper. Spread the spinach layer, followed by the pancetta (or ham) and then the stuffing. Roll up and secure with kitchen string.At this point weigh the turkey piece to calculate the cooking time: allow 20 minutes per 500g/1lb 2oz, plus an additional 20 minutes at the end.For the basting liquid, melt the butter, add the cider and heat through. Season with salt and pepper. Place the turkey in a roasting tray and baste well before transferring to the oven. Continue to baste from time to time, but cover with kitchen foil if it’s browning too much. Roast for the calculated time, or until the juices in the thickest part of the breast run clear (if using a meat thermometer, the stuffed turkey should reach a core temperature of 72C). Transfer the turkey to a plate and cover to keep warm while you let it rest. Retain the tray with the cooking juices.For the gravy, make a roux by melting the butter in a saucepan, adding the flour and cooking until the mixture whitens a little. Place the turkey roasting tray over the heat, add the shallots and cook over a medium heat until soft (about 3 minutes). Add the sage and the brandy (or calvados) and simmer to burn off the alcohol. Pour in the chicken stock, return to a boil, and cook until the volume of liquid reduces a little. Add some of the roux to thicken the sauce. Pour in the cream and allow to simmer for a minute.To garnish, add the butter to a frying pan set over a medium heat and allow to melt. Place the apples in the pan cut-side down. Sprinkle over the sugar and sage and fry until glazed. Remove the string from the turkey and serve it in slices with the cider gravy and glazed apples. Garnish with rosemary. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the spinach layer, heat the oil in a pan, add the onion and fry until soft. Add the garlic and cook through. Add the spinach and cooked until wilted. Remove from the heat and press to squeeze out and discard some of the spinach juices. For the spinach layer, heat the oil in a pan, add the onion and fry until soft. Add the garlic and cook through. Add the spinach and cooked until wilted. Remove from the heat and press to squeeze out and discard some of the spinach juices. Place the spinach in a blender with the mascarpone, grated nutmeg and salt and pepper. Blend well and allow to cool completely. Place the spinach in a blender with the mascarpone, grated nutmeg and salt and pepper. Blend well and allow to cool completely. For the stuffing, heat the oil and fry the shallots over a low heat until lightly golden-brown. Add the mushrooms and cook through before adding the sage, parsley and garlic. Cook for a further 2–3 minutes. Pour in the wine and season with salt and pepper. Stir in the apricots and breadcrumbs and add enough chicken stock to bind together. Set aside to cool. For the stuffing, heat the oil and fry the shallots over a low heat until lightly golden-brown. Add the mushrooms and cook through before adding the sage, parsley and garlic. Cook for a further 2–3 minutes. Pour in the wine and season with salt and pepper. Stir in the apricots and breadcrumbs and add enough chicken stock to bind together. Set aside to cool. To prepare the turkey, cover the breast with a large piece of cling film and flatten it into an even thickness by hitting it with a mallet or rolling pin. Discard the cling film and season the turkey with salt and pepper. To prepare the turkey, cover the breast with a large piece of cling film and flatten it into an even thickness by hitting it with a mallet or rolling pin. Discard the cling film and season the turkey with salt and pepper. Spread the spinach layer, followed by the pancetta (or ham) and then the stuffing. Roll up and secure with kitchen string. Spread the spinach layer, followed by the pancetta (or ham) and then the stuffing. Roll up and secure with kitchen string. At this point weigh the turkey piece to calculate the cooking time: allow 20 minutes per 500g/1lb 2oz, plus an additional 20 minutes at the end. At this point weigh the turkey piece to calculate the cooking time: allow 20 minutes per 500g/1lb 2oz, plus an additional 20 minutes at the end. For the basting liquid, melt the butter, add the cider and heat through. Season with salt and pepper. For the basting liquid, melt the butter, add the cider and heat through. Season with salt and pepper. Place the turkey in a roasting tray and baste well before transferring to the oven. Continue to baste from time to time, but cover with kitchen foil if it’s browning too much. Roast for the calculated time, or until the juices in the thickest part of the breast run clear (if using a meat thermometer, the stuffed turkey should reach a core temperature of 72C). Transfer the turkey to a plate and cover to keep warm while you let it rest. Retain the tray with the cooking juices. Place the turkey in a roasting tray and baste well before transferring to the oven. Continue to baste from time to time, but cover with kitchen foil if it’s browning too much. Roast for the calculated time, or until the juices in the thickest part of the breast run clear (if using a meat thermometer, the stuffed turkey should reach a core temperature of 72C). Transfer the turkey to a plate and cover to keep warm while you let it rest. Retain the tray with the cooking juices. For the gravy, make a roux by melting the butter in a saucepan, adding the flour and cooking until the mixture whitens a little. For the gravy, make a roux by melting the butter in a saucepan, adding the flour and cooking until the mixture whitens a little. Place the turkey roasting tray over the heat, add the shallots and cook over a medium heat until soft (about 3 minutes). Add the sage and the brandy (or calvados) and simmer to burn off the alcohol. Place the turkey roasting tray over the heat, add the shallots and cook over a medium heat until soft (about 3 minutes). Add the sage and the brandy (or calvados) and simmer to burn off the alcohol. Pour in the chicken stock, return to a boil, and cook until the volume of liquid reduces a little. Add some of the roux to thicken the sauce. Pour in the cream and allow to simmer for a minute. Pour in the chicken stock, return to a boil, and cook until the volume of liquid reduces a little. Add some of the roux to thicken the sauce. Pour in the cream and allow to simmer for a minute. To garnish, add the butter to a frying pan set over a medium heat and allow to melt. Place the apples in the pan cut-side down. Sprinkle over the sugar and sage and fry until glazed. To garnish, add the butter to a frying pan set over a medium heat and allow to melt. Place the apples in the pan cut-side down. Sprinkle over the sugar and sage and fry until glazed. Remove the string from the turkey and serve it in slices with the cider gravy and glazed apples. Garnish with rosemary. Remove the string from the turkey and serve it in slices with the cider gravy and glazed apples. Garnish with rosemary." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd43eb3bdbfd0cbffe51" }
b175c9d0b4b1b8071407ac72164680cc6ba5ac99e9b672ca33bd2d7b503fcec7
Banoffee pie recipe How to make banoffee pie An average of 3.8 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_banoffee_pie_35961_16x9.jpg A true British invention, the banoffee pie. Bananas, caramel, biscuit, cream - there's nothing to go wrong here. Easy banoffee pie is a great dessert for parties. 75g/3oz unsalted butter200g/7oz digestive biscuits 75g/3oz unsalted butter 200g/7oz digestive biscuits 150g/5½oz light muscovado or soft brown sugar150g/5½oz unsalted butter1 x 397g can condensed milkpinch sea salt flakes 150g/5½oz light muscovado or soft brown sugar 150g/5½oz unsalted butter 1 x 397g can condensed milk pinch sea salt flakes 2 ripe bananas150ml/¼ pt double or whipping cream100g/3½oz bar milk chocolate, grated 2 ripe bananas 150ml/¼ pt double or whipping cream 100g/3½oz bar milk chocolate, grated Method Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor. Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm.While the base cools, make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. As the sugar melts, it will come together. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely. When ready to serve, slice the bananas and layer them over the set caramel. Pour the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas. Grate the chocolate over the top of the pie.Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down. Move the bowl out of the way, then slide the banoffee pie off the tin base and onto a board or plate. It’s now ready to serve. Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor. Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor. Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm. Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm. While the base cools, make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. As the sugar melts, it will come together. While the base cools, make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. As the sugar melts, it will come together. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely. When ready to serve, slice the bananas and layer them over the set caramel. Pour the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas. When ready to serve, slice the bananas and layer them over the set caramel. Pour the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas. Grate the chocolate over the top of the pie. Grate the chocolate over the top of the pie. Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down. Move the bowl out of the way, then slide the banoffee pie off the tin base and onto a board or plate. It’s now ready to serve. Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down. Move the bowl out of the way, then slide the banoffee pie off the tin base and onto a board or plate. It’s now ready to serve. Recipe tips You can always take a short cut and buy a tin of ready-made condensed milk caramel to fill the pastry case.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/how_to_make_banoffee_pie_35961", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Banoffee pie recipe", "content": "How to make banoffee pie An average of 3.8 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_banoffee_pie_35961_16x9.jpg A true British invention, the banoffee pie. Bananas, caramel, biscuit, cream - there's nothing to go wrong here. Easy banoffee pie is a great dessert for parties. 75g/3oz unsalted butter200g/7oz digestive biscuits 75g/3oz unsalted butter 200g/7oz digestive biscuits 150g/5½oz light muscovado or soft brown sugar150g/5½oz unsalted butter1 x 397g can condensed milkpinch sea salt flakes 150g/5½oz light muscovado or soft brown sugar 150g/5½oz unsalted butter 1 x 397g can condensed milk pinch sea salt flakes 2 ripe bananas150ml/¼ pt double or whipping cream100g/3½oz bar milk chocolate, grated 2 ripe bananas 150ml/¼ pt double or whipping cream 100g/3½oz bar milk chocolate, grated Method Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor. Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm.While the base cools, make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. As the sugar melts, it will come together. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely. When ready to serve, slice the bananas and layer them over the set caramel. Pour the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas. Grate the chocolate over the top of the pie.Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down. Move the bowl out of the way, then slide the banoffee pie off the tin base and onto a board or plate. It’s now ready to serve. Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor. Make the biscuit base first. Melt the butter in a medium-sized pan. Put the biscuits into a food bag and crush with a rolling pin, or pulse them until fine in a food processor. Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm. Tip the biscuit crumbs into the melted butter until evenly coated. Pour the mixture into the centre of a 23cm/9inch loose-bottomed tart tin. Then press the mixture firmly over the base of the tin and up the sides. Transfer the base to the fridge to chill for about 30 minutes, until firm. While the base cools, make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. As the sugar melts, it will come together. While the base cools, make the caramel. Heat the brown sugar and butter together in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won’t mix, but keep stirring. As the sugar melts, it will come together. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat. Stir in the condensed milk and the sea salt flakes. Bring up to the boil, then take off the heat. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely. Take the set biscuit base out of the fridge and pour the caramel onto the biscuit base. Transfer to the fridge and leave to cool completely. When ready to serve, slice the bananas and layer them over the set caramel. Pour the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas. When ready to serve, slice the bananas and layer them over the set caramel. Pour the cream into a large bowl, and whip with electric hand beaters till thickened but not stiff. Spoon the cream over the bananas. Grate the chocolate over the top of the pie. Grate the chocolate over the top of the pie. Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down. Move the bowl out of the way, then slide the banoffee pie off the tin base and onto a board or plate. It’s now ready to serve. Remove the pie from the tart tin, by placing the tin on top of an upturned bowl, then sliding the edge of the tin down. Move the bowl out of the way, then slide the banoffee pie off the tin base and onto a board or plate. It’s now ready to serve. Recipe tips You can always take a short cut and buy a tin of ready-made condensed milk caramel to fill the pastry case." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd43eb3bdbfd0cbffe52" }
241bf93389b71a974b16d05c61619e02ef3c90bccb99aae672bab68ab3c1ff23
Rum banoffee pie with caramelised bananas recipe An average of 5.0 out of 5 stars from 1 rating A simple dessert recipe that is sure to impress, and with an extra boozy rum kick. For this recipe, you will need a chefs’ blow torch. 100g/3½oz smooth speculoos spread, such as Biscoff300g/10½oz speculoos biscuits 100g/3½oz smooth speculoos spread, such as Biscoff 300g/10½oz speculoos biscuits 60g/2¼oz unsalted butter 4 overripe bananas, peeled and sliced 1 vanilla pod, seeds removed 60g/2¼oz caster sugar 50ml/2fl oz dark rum 60g/2¼oz unsalted butter 4 overripe bananas, peeled and sliced 1 vanilla pod, seeds removed 60g/2¼oz caster sugar 50ml/2fl oz dark rum 2 bananas, peeled and sliced20g/1oz caster sugar 2 bananas, peeled and sliced 20g/1oz caster sugar 300g/10½oz double cream 20g/1oz icing sugar 300g/10½oz crème fraîche 300g/10½oz double cream 20g/1oz icing sugar 300g/10½oz crème fraîche chocolate curls or shavingscocoa powder chocolate curls or shavings cocoa powder Method To make the base, blitz the spread with the biscuits in a food processor. Press the mixture into the pie dish. Set aside. To make the banana purée, heat the butter in a saucepan until it starts to turn brown. Add the bananas and vanilla and fry for a bit. Add the sugar and cook until the bananas caramelise, around 5 minutes. Add the rum and flambé. Remove from the heat, leave to cool and then blitz to a purée. Chill in the fridge for at least one hour. To make the caramelised bananas, sprinkle the bananas with the sugar. Use a chefs’ blow torch to glaze the banana slices. Set aside. To make the cream, semi-whip the double cream and icing sugar. Mix in the crème fraîche and set aside. To serve, assemble the tart by spooning the banana purée over the biscuit base. Layer in the caramelised bananas then top with the cream. Scatter over some chocolate curls, sprinkle over some cocoa powder and serve. To make the base, blitz the spread with the biscuits in a food processor. Press the mixture into the pie dish. Set aside. To make the base, blitz the spread with the biscuits in a food processor. Press the mixture into the pie dish. Set aside. To make the banana purée, heat the butter in a saucepan until it starts to turn brown. Add the bananas and vanilla and fry for a bit. Add the sugar and cook until the bananas caramelise, around 5 minutes. Add the rum and flambé. Remove from the heat, leave to cool and then blitz to a purée. Chill in the fridge for at least one hour. To make the banana purée, heat the butter in a saucepan until it starts to turn brown. Add the bananas and vanilla and fry for a bit. Add the sugar and cook until the bananas caramelise, around 5 minutes. Add the rum and flambé. Remove from the heat, leave to cool and then blitz to a purée. Chill in the fridge for at least one hour. To make the caramelised bananas, sprinkle the bananas with the sugar. Use a chefs’ blow torch to glaze the banana slices. Set aside. To make the caramelised bananas, sprinkle the bananas with the sugar. Use a chefs’ blow torch to glaze the banana slices. Set aside. To make the cream, semi-whip the double cream and icing sugar. Mix in the crème fraîche and set aside. To make the cream, semi-whip the double cream and icing sugar. Mix in the crème fraîche and set aside. To serve, assemble the tart by spooning the banana purée over the biscuit base. Layer in the caramelised bananas then top with the cream. Scatter over some chocolate curls, sprinkle over some cocoa powder and serve. To serve, assemble the tart by spooning the banana purée over the biscuit base. Layer in the caramelised bananas then top with the cream. Scatter over some chocolate curls, sprinkle over some cocoa powder and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/banoffee_pie_66817", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Rum banoffee pie with caramelised bananas recipe", "content": "An average of 5.0 out of 5 stars from 1 rating A simple dessert recipe that is sure to impress, and with an extra boozy rum kick. For this recipe, you will need a chefs’ blow torch. 100g/3½oz smooth speculoos spread, such as Biscoff300g/10½oz speculoos biscuits 100g/3½oz smooth speculoos spread, such as Biscoff 300g/10½oz speculoos biscuits 60g/2¼oz unsalted butter 4 overripe bananas, peeled and sliced 1 vanilla pod, seeds removed 60g/2¼oz caster sugar 50ml/2fl oz dark rum 60g/2¼oz unsalted butter 4 overripe bananas, peeled and sliced 1 vanilla pod, seeds removed 60g/2¼oz caster sugar 50ml/2fl oz dark rum 2 bananas, peeled and sliced20g/1oz caster sugar 2 bananas, peeled and sliced 20g/1oz caster sugar 300g/10½oz double cream 20g/1oz icing sugar 300g/10½oz crème fraîche 300g/10½oz double cream 20g/1oz icing sugar 300g/10½oz crème fraîche chocolate curls or shavingscocoa powder chocolate curls or shavings cocoa powder Method To make the base, blitz the spread with the biscuits in a food processor. Press the mixture into the pie dish. Set aside. To make the banana purée, heat the butter in a saucepan until it starts to turn brown. Add the bananas and vanilla and fry for a bit. Add the sugar and cook until the bananas caramelise, around 5 minutes. Add the rum and flambé. Remove from the heat, leave to cool and then blitz to a purée. Chill in the fridge for at least one hour. To make the caramelised bananas, sprinkle the bananas with the sugar. Use a chefs’ blow torch to glaze the banana slices. Set aside. To make the cream, semi-whip the double cream and icing sugar. Mix in the crème fraîche and set aside. To serve, assemble the tart by spooning the banana purée over the biscuit base. Layer in the caramelised bananas then top with the cream. Scatter over some chocolate curls, sprinkle over some cocoa powder and serve. To make the base, blitz the spread with the biscuits in a food processor. Press the mixture into the pie dish. Set aside. To make the base, blitz the spread with the biscuits in a food processor. Press the mixture into the pie dish. Set aside. To make the banana purée, heat the butter in a saucepan until it starts to turn brown. Add the bananas and vanilla and fry for a bit. Add the sugar and cook until the bananas caramelise, around 5 minutes. Add the rum and flambé. Remove from the heat, leave to cool and then blitz to a purée. Chill in the fridge for at least one hour. To make the banana purée, heat the butter in a saucepan until it starts to turn brown. Add the bananas and vanilla and fry for a bit. Add the sugar and cook until the bananas caramelise, around 5 minutes. Add the rum and flambé. Remove from the heat, leave to cool and then blitz to a purée. Chill in the fridge for at least one hour. To make the caramelised bananas, sprinkle the bananas with the sugar. Use a chefs’ blow torch to glaze the banana slices. Set aside. To make the caramelised bananas, sprinkle the bananas with the sugar. Use a chefs’ blow torch to glaze the banana slices. Set aside. To make the cream, semi-whip the double cream and icing sugar. Mix in the crème fraîche and set aside. To make the cream, semi-whip the double cream and icing sugar. Mix in the crème fraîche and set aside. To serve, assemble the tart by spooning the banana purée over the biscuit base. Layer in the caramelised bananas then top with the cream. Scatter over some chocolate curls, sprinkle over some cocoa powder and serve. To serve, assemble the tart by spooning the banana purée over the biscuit base. Layer in the caramelised bananas then top with the cream. Scatter over some chocolate curls, sprinkle over some cocoa powder and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd43eb3bdbfd0cbffe53" }
beb18ea92695da011bbb7e8d9048db1a57ee67630cbe1960fb40ffaf56491336
Best-ever banoffee pie recipe An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/best-ever_banoffee_pie_75984_16x9.jpg With its fantastic combination of banana and toffee, banoffee pie is hard to beat. This one has a chocolate biscuit base and is made on the hob rather than boiling the condensed milk in the can for hours. 75g/2½oz butter300g/10½oz chocolate oaty biscuits 75g/2½oz butter 300g/10½oz chocolate oaty biscuits 115g/4oz butter115g/4oz soft dark brown sugar397g/14oz can sweetened condensed milk 115g/4oz butter 115g/4oz soft dark brown sugar 397g/14oz can sweetened condensed milk 450ml/16fl oz double cream5 ripe but firm bananas1 tsp fresh lemon juice25g/1oz coarsely grated plain chocolate or chocolate curls 450ml/16fl oz double cream 5 ripe but firm bananas 1 tsp fresh lemon juice 25g/1oz coarsely grated plain chocolate or chocolate curls Method To make the base, melt the butter in a small saucepan. Break the biscuits into chunky pieces and put in a food processor. Blend into crumbs, then add the melted butter and, with the motor running, blend well. Alternatively, put the biscuits in a strong polythene food bag and bash with a rolling pin. Tip into a bowl and stir in the melted butter.Tip the crumbs into the centre of a deep, 23cm/9in fluted loose-based tart tin or quiche dish and press firmly into the base and sides. Make sure it is evenly distributed, especially where the base meets the sides. Cover and chill in the fridge for 30 minutes, or until set.To make the filling, melt the butter in a medium saucepan, then stir in the sugar. Cook over a low heat, stirring constantly, until the butter and sugar look smooth and no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3 minutes, stirring, until the mixture turns a deep, creamy caramel brown. Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for 1 hour (or up to 8 hours).Just before serving, lightly whip the cream in a bowl. It should stand in soft peaks, any thicker and it will look over-whipped when mixed with the bananas. Peel and diagonally slice four bananas and scatter half of them over the toffee. Fold the rest lightly into the cream and spoon gently on top. Peel and slice the remaining banana and put it in a bowl. Pour the lemon juice over and gently toss (this will stop the banana turning brown). Decorate the top with the lemony banana, poking into the cream randomly, and sprinkle the pie with grated chocolate or decorate with chocolate curls. Serve in fairly thin slices as it is very rich. To make the base, melt the butter in a small saucepan. Break the biscuits into chunky pieces and put in a food processor. Blend into crumbs, then add the melted butter and, with the motor running, blend well. Alternatively, put the biscuits in a strong polythene food bag and bash with a rolling pin. Tip into a bowl and stir in the melted butter. To make the base, melt the butter in a small saucepan. Break the biscuits into chunky pieces and put in a food processor. Blend into crumbs, then add the melted butter and, with the motor running, blend well. Alternatively, put the biscuits in a strong polythene food bag and bash with a rolling pin. Tip into a bowl and stir in the melted butter. Tip the crumbs into the centre of a deep, 23cm/9in fluted loose-based tart tin or quiche dish and press firmly into the base and sides. Make sure it is evenly distributed, especially where the base meets the sides. Cover and chill in the fridge for 30 minutes, or until set. Tip the crumbs into the centre of a deep, 23cm/9in fluted loose-based tart tin or quiche dish and press firmly into the base and sides. Make sure it is evenly distributed, especially where the base meets the sides. Cover and chill in the fridge for 30 minutes, or until set. To make the filling, melt the butter in a medium saucepan, then stir in the sugar. Cook over a low heat, stirring constantly, until the butter and sugar look smooth and no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3 minutes, stirring, until the mixture turns a deep, creamy caramel brown. To make the filling, melt the butter in a medium saucepan, then stir in the sugar. Cook over a low heat, stirring constantly, until the butter and sugar look smooth and no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3 minutes, stirring, until the mixture turns a deep, creamy caramel brown. Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for 1 hour (or up to 8 hours). Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for 1 hour (or up to 8 hours). Just before serving, lightly whip the cream in a bowl. It should stand in soft peaks, any thicker and it will look over-whipped when mixed with the bananas. Peel and diagonally slice four bananas and scatter half of them over the toffee. Fold the rest lightly into the cream and spoon gently on top. Just before serving, lightly whip the cream in a bowl. It should stand in soft peaks, any thicker and it will look over-whipped when mixed with the bananas. Peel and diagonally slice four bananas and scatter half of them over the toffee. Fold the rest lightly into the cream and spoon gently on top. Peel and slice the remaining banana and put it in a bowl. Pour the lemon juice over and gently toss (this will stop the banana turning brown). Decorate the top with the lemony banana, poking into the cream randomly, and sprinkle the pie with grated chocolate or decorate with chocolate curls. Serve in fairly thin slices as it is very rich. Peel and slice the remaining banana and put it in a bowl. Pour the lemon juice over and gently toss (this will stop the banana turning brown). Decorate the top with the lemony banana, poking into the cream randomly, and sprinkle the pie with grated chocolate or decorate with chocolate curls. Serve in fairly thin slices as it is very rich. Recipe tips Make the banoffee pie in a deep tin if possible; if you use a shallow tin you will need a little less biscuit base. Make the chocolate curls by melting plain chocolate and pouring it onto a flat surface. Leave until set, then scrape carefully using a long, sharp knife, held at a slight angle, until the chocolate curls up towards you. Alternatively, run a swivel peeler down the back of a bar of cooking chocolate.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/best-ever_banoffee_pie_75984", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Best-ever banoffee pie recipe", "content": "An average of 4.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/best-ever_banoffee_pie_75984_16x9.jpg With its fantastic combination of banana and toffee, banoffee pie is hard to beat. This one has a chocolate biscuit base and is made on the hob rather than boiling the condensed milk in the can for hours. 75g/2½oz butter300g/10½oz chocolate oaty biscuits 75g/2½oz butter 300g/10½oz chocolate oaty biscuits 115g/4oz butter115g/4oz soft dark brown sugar397g/14oz can sweetened condensed milk 115g/4oz butter 115g/4oz soft dark brown sugar 397g/14oz can sweetened condensed milk 450ml/16fl oz double cream5 ripe but firm bananas1 tsp fresh lemon juice25g/1oz coarsely grated plain chocolate or chocolate curls 450ml/16fl oz double cream 5 ripe but firm bananas 1 tsp fresh lemon juice 25g/1oz coarsely grated plain chocolate or chocolate curls Method To make the base, melt the butter in a small saucepan. Break the biscuits into chunky pieces and put in a food processor. Blend into crumbs, then add the melted butter and, with the motor running, blend well. Alternatively, put the biscuits in a strong polythene food bag and bash with a rolling pin. Tip into a bowl and stir in the melted butter.Tip the crumbs into the centre of a deep, 23cm/9in fluted loose-based tart tin or quiche dish and press firmly into the base and sides. Make sure it is evenly distributed, especially where the base meets the sides. Cover and chill in the fridge for 30 minutes, or until set.To make the filling, melt the butter in a medium saucepan, then stir in the sugar. Cook over a low heat, stirring constantly, until the butter and sugar look smooth and no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3 minutes, stirring, until the mixture turns a deep, creamy caramel brown. Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for 1 hour (or up to 8 hours).Just before serving, lightly whip the cream in a bowl. It should stand in soft peaks, any thicker and it will look over-whipped when mixed with the bananas. Peel and diagonally slice four bananas and scatter half of them over the toffee. Fold the rest lightly into the cream and spoon gently on top. Peel and slice the remaining banana and put it in a bowl. Pour the lemon juice over and gently toss (this will stop the banana turning brown). Decorate the top with the lemony banana, poking into the cream randomly, and sprinkle the pie with grated chocolate or decorate with chocolate curls. Serve in fairly thin slices as it is very rich. To make the base, melt the butter in a small saucepan. Break the biscuits into chunky pieces and put in a food processor. Blend into crumbs, then add the melted butter and, with the motor running, blend well. Alternatively, put the biscuits in a strong polythene food bag and bash with a rolling pin. Tip into a bowl and stir in the melted butter. To make the base, melt the butter in a small saucepan. Break the biscuits into chunky pieces and put in a food processor. Blend into crumbs, then add the melted butter and, with the motor running, blend well. Alternatively, put the biscuits in a strong polythene food bag and bash with a rolling pin. Tip into a bowl and stir in the melted butter. Tip the crumbs into the centre of a deep, 23cm/9in fluted loose-based tart tin or quiche dish and press firmly into the base and sides. Make sure it is evenly distributed, especially where the base meets the sides. Cover and chill in the fridge for 30 minutes, or until set. Tip the crumbs into the centre of a deep, 23cm/9in fluted loose-based tart tin or quiche dish and press firmly into the base and sides. Make sure it is evenly distributed, especially where the base meets the sides. Cover and chill in the fridge for 30 minutes, or until set. To make the filling, melt the butter in a medium saucepan, then stir in the sugar. Cook over a low heat, stirring constantly, until the butter and sugar look smooth and no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3 minutes, stirring, until the mixture turns a deep, creamy caramel brown. To make the filling, melt the butter in a medium saucepan, then stir in the sugar. Cook over a low heat, stirring constantly, until the butter and sugar look smooth and no oil floats to the surface. Add the condensed milk and bring to a gentle simmer, stirring constantly. Cook for 3 minutes, stirring, until the mixture turns a deep, creamy caramel brown. Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for 1 hour (or up to 8 hours). Pour the toffee gently onto the biscuit base and quickly smooth the surface. Leave to chill for 1 hour (or up to 8 hours). Just before serving, lightly whip the cream in a bowl. It should stand in soft peaks, any thicker and it will look over-whipped when mixed with the bananas. Peel and diagonally slice four bananas and scatter half of them over the toffee. Fold the rest lightly into the cream and spoon gently on top. Just before serving, lightly whip the cream in a bowl. It should stand in soft peaks, any thicker and it will look over-whipped when mixed with the bananas. Peel and diagonally slice four bananas and scatter half of them over the toffee. Fold the rest lightly into the cream and spoon gently on top. Peel and slice the remaining banana and put it in a bowl. Pour the lemon juice over and gently toss (this will stop the banana turning brown). Decorate the top with the lemony banana, poking into the cream randomly, and sprinkle the pie with grated chocolate or decorate with chocolate curls. Serve in fairly thin slices as it is very rich. Peel and slice the remaining banana and put it in a bowl. Pour the lemon juice over and gently toss (this will stop the banana turning brown). Decorate the top with the lemony banana, poking into the cream randomly, and sprinkle the pie with grated chocolate or decorate with chocolate curls. Serve in fairly thin slices as it is very rich. Recipe tips Make the banoffee pie in a deep tin if possible; if you use a shallow tin you will need a little less biscuit base. Make the chocolate curls by melting plain chocolate and pouring it onto a flat surface. Leave until set, then scrape carefully using a long, sharp knife, held at a slight angle, until the chocolate curls up towards you. Alternatively, run a swivel peeler down the back of a bar of cooking chocolate." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd44eb3bdbfd0cbffe54" }
bd4b6d4e8038c9614b1da6ecefd6fae6542492d7bdaab41591ca406aedcfe05d
Easiest-ever banoffee pie recipe An average of 2.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/throwtogetherbanoffe_92446_16x9.jpg Try this super-easy banoffee pie recipe when you need a last-minute dessert. It takes just 15 minutes of effort and an hour in the fridge. 300g/10½oz oat or ginger biscuits60g/2¼oz butter450g/1lb jar dulce de leche (sweet toffee sauce), available from Spanish delicatessens and some supermarkets3 large ripe bananas, peeled, sliced350ml/12¼fl oz double cream1 tbsp icing sugar100g/3½oz dark chocolate, grated, to serve 300g/10½oz oat or ginger biscuits 60g/2¼oz butter 450g/1lb jar dulce de leche (sweet toffee sauce), available from Spanish delicatessens and some supermarkets 3 large ripe bananas, peeled, sliced 350ml/12¼fl oz double cream 1 tbsp icing sugar 100g/3½oz dark chocolate, grated, to serve Method Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Melt the butter in a small saucepan over a low to medium heat. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer. Spread the dulce de leche evenly over the biscuit base. Arrange the sliced bananas in an even layer on top of the dulce de leche. Cover the tart tin with cling film and chill in the fridge for one hour. When the banoffee base has chilled, whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas. Just before serving, sprinkle over the grated chocolate. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Melt the butter in a small saucepan over a low to medium heat. Melt the butter in a small saucepan over a low to medium heat. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer. Spread the dulce de leche evenly over the biscuit base. Spread the dulce de leche evenly over the biscuit base. Arrange the sliced bananas in an even layer on top of the dulce de leche. Cover the tart tin with cling film and chill in the fridge for one hour. Arrange the sliced bananas in an even layer on top of the dulce de leche. Cover the tart tin with cling film and chill in the fridge for one hour. When the banoffee base has chilled, whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas. When the banoffee base has chilled, whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas. Just before serving, sprinkle over the grated chocolate. Just before serving, sprinkle over the grated chocolate.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/throwtogetherbanoffe_92446", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easiest-ever banoffee pie recipe", "content": "An average of 2.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/throwtogetherbanoffe_92446_16x9.jpg Try this super-easy banoffee pie recipe when you need a last-minute dessert. It takes just 15 minutes of effort and an hour in the fridge. 300g/10½oz oat or ginger biscuits60g/2¼oz butter450g/1lb jar dulce de leche (sweet toffee sauce), available from Spanish delicatessens and some supermarkets3 large ripe bananas, peeled, sliced350ml/12¼fl oz double cream1 tbsp icing sugar100g/3½oz dark chocolate, grated, to serve 300g/10½oz oat or ginger biscuits 60g/2¼oz butter 450g/1lb jar dulce de leche (sweet toffee sauce), available from Spanish delicatessens and some supermarkets 3 large ripe bananas, peeled, sliced 350ml/12¼fl oz double cream 1 tbsp icing sugar 100g/3½oz dark chocolate, grated, to serve Method Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Melt the butter in a small saucepan over a low to medium heat. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer. Spread the dulce de leche evenly over the biscuit base. Arrange the sliced bananas in an even layer on top of the dulce de leche. Cover the tart tin with cling film and chill in the fridge for one hour. When the banoffee base has chilled, whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas. Just before serving, sprinkle over the grated chocolate. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Melt the butter in a small saucepan over a low to medium heat. Melt the butter in a small saucepan over a low to medium heat. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer. Spread the dulce de leche evenly over the biscuit base. Spread the dulce de leche evenly over the biscuit base. Arrange the sliced bananas in an even layer on top of the dulce de leche. Cover the tart tin with cling film and chill in the fridge for one hour. Arrange the sliced bananas in an even layer on top of the dulce de leche. Cover the tart tin with cling film and chill in the fridge for one hour. When the banoffee base has chilled, whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas. When the banoffee base has chilled, whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas. Just before serving, sprinkle over the grated chocolate. Just before serving, sprinkle over the grated chocolate." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd44eb3bdbfd0cbffe55" }
8b1feb4b413de64a5f89767bca0f34e7acc7f870e304b218b8e96e65a75d1a3c
Easy banoffee pie recipe An average of 4.7 out of 5 stars from 3 ratings You’re just four simple steps away from dessert heaven with this simple banoffee pie recipe. 250g/9oz digestive biscuits100g/4oz butter, melted, plus extra for greasing400g/14oz dulce de leche (sometimes sold as caramel)2 bananas, peeled and sliced300ml/½ pint whipping cream, whipped until soft peaks form2 tbsp grated dark chocolate 250g/9oz digestive biscuits 100g/4oz butter, melted, plus extra for greasing 400g/14oz dulce de leche (sometimes sold as caramel) 2 bananas, peeled and sliced 300ml/½ pint whipping cream, whipped until soft peaks form 2 tbsp grated dark chocolate Method Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine. Place the mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base and up along the sides. Place in the fridge to chill for 30 minutes. Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas. Spoon the whipped cream on top and decorate with grated chocolate. Slice into wedges and serve. Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine. Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine. Place the mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base and up along the sides. Place in the fridge to chill for 30 minutes. Place the mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base and up along the sides. Place in the fridge to chill for 30 minutes. Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas. Spoon the whipped cream on top and decorate with grated chocolate. Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas. Spoon the whipped cream on top and decorate with grated chocolate. Slice into wedges and serve. Slice into wedges and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/banoffeepie_89031", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy banoffee pie recipe", "content": "An average of 4.7 out of 5 stars from 3 ratings You’re just four simple steps away from dessert heaven with this simple banoffee pie recipe. 250g/9oz digestive biscuits100g/4oz butter, melted, plus extra for greasing400g/14oz dulce de leche (sometimes sold as caramel)2 bananas, peeled and sliced300ml/½ pint whipping cream, whipped until soft peaks form2 tbsp grated dark chocolate 250g/9oz digestive biscuits 100g/4oz butter, melted, plus extra for greasing 400g/14oz dulce de leche (sometimes sold as caramel) 2 bananas, peeled and sliced 300ml/½ pint whipping cream, whipped until soft peaks form 2 tbsp grated dark chocolate Method Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine. Place the mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base and up along the sides. Place in the fridge to chill for 30 minutes. Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas. Spoon the whipped cream on top and decorate with grated chocolate. Slice into wedges and serve. Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine. Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to a mixing bowl and stir in the melted butter, mixing well to combine. Place the mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base and up along the sides. Place in the fridge to chill for 30 minutes. Place the mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base and up along the sides. Place in the fridge to chill for 30 minutes. Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas. Spoon the whipped cream on top and decorate with grated chocolate. Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas. Spoon the whipped cream on top and decorate with grated chocolate. Slice into wedges and serve. Slice into wedges and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd44eb3bdbfd0cbffe56" }
f62596c22e6c27cbcc076110db269d0820fa25895c87f41bfd7fb93c56605cf8
Banoffee pie recipe An average of 5.0 out of 5 stars from 1 rating Buttery biscuit base, vanilla cream, dulce de leche, caramelised banana purée and chocolate shards on top… is this the best banoffee pie you’ve ever seen? 160g/5½oz melted butter300g/10½oz digestive biscuits23cm/9in blind-baked tart shell600g/1lb 5oz dulce de leche 160g/5½oz melted butter 300g/10½oz digestive biscuits 23cm/9in blind-baked tart shell 600g/1lb 5oz dulce de leche 300ml/½pt double cream50g/1¾oz icing sugar300g/10½oz crème fraîche1 vanilla pod, seeds removed 300ml/½pt double cream 50g/1¾oz icing sugar 300g/10½oz crème fraîche 1 vanilla pod, seeds removed 60g/2¼oz butter4 overripe bananas, sliced1 vanilla pod, seeds removed 60g/2¼oz caster sugar 60g/2¼oz butter 4 overripe bananas, sliced 1 vanilla pod, seeds removed 60g/2¼oz caster sugar 2 bananas, sliced, to serve100g/3½oz chocolate shavingsdusting cocoa powder 2 bananas, sliced, to serve 100g/3½oz chocolate shavings dusting cocoa powder Method Put the butter and biscuits into food processor. Blend to bind, then press the buttery crumbs into the tart shell. For the vanilla cream, pour the double cream into a large bowl and add the icing sugar. Semi whip using a hand-held whisk. Mix in the crème fraiche, vanilla seeds and set aside.For the banana purée, put the butter into a saucepan over a medium heat and when it starts to brown, add the sliced bananas and vanilla seeds. Sauté for a few minutes then add the sugar and caramelise.Remove from the heat and, when cool, transfer to a blender and blend to a purée. Chill in the fridge until cold.To assemble the tart, spoon the purée on top of the biscuit base, smooth out into an even layer, then spoon the dulce de leche on top. Top with the sliced bananas and then the cream. Scatter over the chocolate shards and some cocoa powder. Serve. Put the butter and biscuits into food processor. Blend to bind, then press the buttery crumbs into the tart shell. Put the butter and biscuits into food processor. Blend to bind, then press the buttery crumbs into the tart shell. For the vanilla cream, pour the double cream into a large bowl and add the icing sugar. Semi whip using a hand-held whisk. Mix in the crème fraiche, vanilla seeds and set aside. For the vanilla cream, pour the double cream into a large bowl and add the icing sugar. Semi whip using a hand-held whisk. Mix in the crème fraiche, vanilla seeds and set aside. For the banana purée, put the butter into a saucepan over a medium heat and when it starts to brown, add the sliced bananas and vanilla seeds. Sauté for a few minutes then add the sugar and caramelise. For the banana purée, put the butter into a saucepan over a medium heat and when it starts to brown, add the sliced bananas and vanilla seeds. Sauté for a few minutes then add the sugar and caramelise. Remove from the heat and, when cool, transfer to a blender and blend to a purée. Chill in the fridge until cold. Remove from the heat and, when cool, transfer to a blender and blend to a purée. Chill in the fridge until cold. To assemble the tart, spoon the purée on top of the biscuit base, smooth out into an even layer, then spoon the dulce de leche on top. Top with the sliced bananas and then the cream. Scatter over the chocolate shards and some cocoa powder. Serve. To assemble the tart, spoon the purée on top of the biscuit base, smooth out into an even layer, then spoon the dulce de leche on top. Top with the sliced bananas and then the cream. Scatter over the chocolate shards and some cocoa powder. Serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/banoffee_pie_12922", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Banoffee pie recipe", "content": "An average of 5.0 out of 5 stars from 1 rating Buttery biscuit base, vanilla cream, dulce de leche, caramelised banana purée and chocolate shards on top… is this the best banoffee pie you’ve ever seen? 160g/5½oz melted butter300g/10½oz digestive biscuits23cm/9in blind-baked tart shell600g/1lb 5oz dulce de leche 160g/5½oz melted butter 300g/10½oz digestive biscuits 23cm/9in blind-baked tart shell 600g/1lb 5oz dulce de leche 300ml/½pt double cream50g/1¾oz icing sugar300g/10½oz crème fraîche1 vanilla pod, seeds removed 300ml/½pt double cream 50g/1¾oz icing sugar 300g/10½oz crème fraîche 1 vanilla pod, seeds removed 60g/2¼oz butter4 overripe bananas, sliced1 vanilla pod, seeds removed 60g/2¼oz caster sugar 60g/2¼oz butter 4 overripe bananas, sliced 1 vanilla pod, seeds removed 60g/2¼oz caster sugar 2 bananas, sliced, to serve100g/3½oz chocolate shavingsdusting cocoa powder 2 bananas, sliced, to serve 100g/3½oz chocolate shavings dusting cocoa powder Method Put the butter and biscuits into food processor. Blend to bind, then press the buttery crumbs into the tart shell. For the vanilla cream, pour the double cream into a large bowl and add the icing sugar. Semi whip using a hand-held whisk. Mix in the crème fraiche, vanilla seeds and set aside.For the banana purée, put the butter into a saucepan over a medium heat and when it starts to brown, add the sliced bananas and vanilla seeds. Sauté for a few minutes then add the sugar and caramelise.Remove from the heat and, when cool, transfer to a blender and blend to a purée. Chill in the fridge until cold.To assemble the tart, spoon the purée on top of the biscuit base, smooth out into an even layer, then spoon the dulce de leche on top. Top with the sliced bananas and then the cream. Scatter over the chocolate shards and some cocoa powder. Serve. Put the butter and biscuits into food processor. Blend to bind, then press the buttery crumbs into the tart shell. Put the butter and biscuits into food processor. Blend to bind, then press the buttery crumbs into the tart shell. For the vanilla cream, pour the double cream into a large bowl and add the icing sugar. Semi whip using a hand-held whisk. Mix in the crème fraiche, vanilla seeds and set aside. For the vanilla cream, pour the double cream into a large bowl and add the icing sugar. Semi whip using a hand-held whisk. Mix in the crème fraiche, vanilla seeds and set aside. For the banana purée, put the butter into a saucepan over a medium heat and when it starts to brown, add the sliced bananas and vanilla seeds. Sauté for a few minutes then add the sugar and caramelise. For the banana purée, put the butter into a saucepan over a medium heat and when it starts to brown, add the sliced bananas and vanilla seeds. Sauté for a few minutes then add the sugar and caramelise. Remove from the heat and, when cool, transfer to a blender and blend to a purée. Chill in the fridge until cold. Remove from the heat and, when cool, transfer to a blender and blend to a purée. Chill in the fridge until cold. To assemble the tart, spoon the purée on top of the biscuit base, smooth out into an even layer, then spoon the dulce de leche on top. Top with the sliced bananas and then the cream. Scatter over the chocolate shards and some cocoa powder. Serve. To assemble the tart, spoon the purée on top of the biscuit base, smooth out into an even layer, then spoon the dulce de leche on top. Top with the sliced bananas and then the cream. Scatter over the chocolate shards and some cocoa powder. Serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd44eb3bdbfd0cbffe57" }
e85f0b901692c2b5c1e2ad4dcbda443dace334ae895acee4d3b07279699a27db
Béchamel sauce recipe An average of 3.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bechamelsauce_70004_16x9.jpg Delia' shows you how to make béchamel sauce, using a mixture of butter and flour called a roux. A béchamel sauce is one of the French "mother sauces" and is a really good one to learn. Each serving provides 640 kcal, 16g protein, 34g carbohydrates (of which 19g sugars), 48g fat (of which 31g saturates), 1g fibre and 2.2g salt. 425ml/15fl oz milk a few parsley stalks 1 bay leaf 1 blade of mace or a pinch of powdered mace (optional) 10 whole black peppercorns 1 slice onion, 1/4 inch (5 mm) thick 40g/1½oz butter 20g/¾oz plain flour salt and freshly milled black pepper 425ml/15fl oz milk a few parsley stalks 1 bay leaf 1 blade of mace or a pinch of powdered mace (optional) 10 whole black peppercorns 1 slice onion, 1/4 inch (5 mm) thick 40g/1½oz butter 20g/¾oz plain flour salt and freshly milled black pepper Method First place the milk in a small saucepan and add the parsley stalks, bay leaf, mace (if using), peppercorns and onion. Then place it over a low heat and let it come very slowly up to simmering point, which will take approximately 5 minutes. Then remove the saucepan from the heat and strain the milk into a jug, discarding the flavourings.All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste. Now begin adding the infused milk a little at a time - about 1fl oz/25ml first of all and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce.Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper. If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water. First place the milk in a small saucepan and add the parsley stalks, bay leaf, mace (if using), peppercorns and onion. Then place it over a low heat and let it come very slowly up to simmering point, which will take approximately 5 minutes. Then remove the saucepan from the heat and strain the milk into a jug, discarding the flavourings. First place the milk in a small saucepan and add the parsley stalks, bay leaf, mace (if using), peppercorns and onion. Then place it over a low heat and let it come very slowly up to simmering point, which will take approximately 5 minutes. Then remove the saucepan from the heat and strain the milk into a jug, discarding the flavourings. All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste. Now begin adding the infused milk a little at a time - about 1fl oz/25ml first of all and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce. All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste. Now begin adding the infused milk a little at a time - about 1fl oz/25ml first of all and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce. Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper. If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water. Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper. If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water. Recipe tips The flavouring in the milk makes the sauce very aromatic and distinguishes this sauce from a plain white sauce, which might have cheese or other flavourings added to it.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bechamelsauce_70004", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Béchamel sauce recipe", "content": "An average of 3.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bechamelsauce_70004_16x9.jpg Delia' shows you how to make béchamel sauce, using a mixture of butter and flour called a roux. A béchamel sauce is one of the French \"mother sauces\" and is a really good one to learn. Each serving provides 640 kcal, 16g protein, 34g carbohydrates (of which 19g sugars), 48g fat (of which 31g saturates), 1g fibre and 2.2g salt. 425ml/15fl oz milk a few parsley stalks 1 bay leaf 1 blade of mace or a pinch of powdered mace (optional) 10 whole black peppercorns 1 slice onion, 1/4 inch (5 mm) thick 40g/1½oz butter 20g/¾oz plain flour salt and freshly milled black pepper 425ml/15fl oz milk a few parsley stalks 1 bay leaf 1 blade of mace or a pinch of powdered mace (optional) 10 whole black peppercorns 1 slice onion, 1/4 inch (5 mm) thick 40g/1½oz butter 20g/¾oz plain flour salt and freshly milled black pepper Method First place the milk in a small saucepan and add the parsley stalks, bay leaf, mace (if using), peppercorns and onion. Then place it over a low heat and let it come very slowly up to simmering point, which will take approximately 5 minutes. Then remove the saucepan from the heat and strain the milk into a jug, discarding the flavourings.All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste. Now begin adding the infused milk a little at a time - about 1fl oz/25ml first of all and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce.Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper. If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water. First place the milk in a small saucepan and add the parsley stalks, bay leaf, mace (if using), peppercorns and onion. Then place it over a low heat and let it come very slowly up to simmering point, which will take approximately 5 minutes. Then remove the saucepan from the heat and strain the milk into a jug, discarding the flavourings. First place the milk in a small saucepan and add the parsley stalks, bay leaf, mace (if using), peppercorns and onion. Then place it over a low heat and let it come very slowly up to simmering point, which will take approximately 5 minutes. Then remove the saucepan from the heat and strain the milk into a jug, discarding the flavourings. All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste. Now begin adding the infused milk a little at a time - about 1fl oz/25ml first of all and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce. All this can be done ahead of time, but when you want to make the sauce, use the same washed pan and place it over a gentle heat. Begin by melting the butter gently - don't over-heat it or let it brown, as this will affect the colour and flavour of the sauce. As soon as the butter melts, add the flour and, over a medium heat and using a small pointed wooden spoon, stir quite vigorously to make a smooth, glossy paste. Now begin adding the infused milk a little at a time - about 1fl oz/25ml first of all and stir again vigorously. Then, when this milk is incorporated, add the next amount and continue incorporating each bit of liquid before you add the next. When about half the milk is in, switch to a balloon whisk and start adding large amounts of milk, but always whisking briskly. Your reward will be a smooth, glossy, creamy sauce. Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper. If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water. Now turn the heat down to its lowest setting and let the sauce cook for 5 minutes, whisking from time to time. While that's happening, taste and season with salt and freshly milled black pepper. If you wish to keep the sauce warm, all you do is pour it into a warmed jug and cover the surface with clingfilm to stop a skin from forming, then place the jug in a pan of barely simmering water. Recipe tips The flavouring in the milk makes the sauce very aromatic and distinguishes this sauce from a plain white sauce, which might have cheese or other flavourings added to it." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd45eb3bdbfd0cbffe58" }
8c0d425761ed3214a191ebedd6c623cfa0d04cc25b38534631ecba2fb26cf439
Quick moussaka recipe An average of 4.2 out of 5 stars from 6 ratings This moussaka is a cheat’s quick version. James Martin uses ready-made or leftover white sauce to speed up the process. 4 aubergines olive oil1 onion, chopped2 cloves of garlic, crushed450g/1lb lamb mince3 plum tomatoes, dicedpinch of cinnamon powderpinch of cumin powder1 glass of red wine 150ml/5fl oz chicken stock200ml/7fl oz white sauce2 eggspinch of nutmeg100g/4oz grated cheese (half mozzarella, half cheddar)2 tbsp fresh mint, choppedsaltfreshly ground black pepper 4 aubergines olive oil 1 onion, chopped 2 cloves of garlic, crushed 450g/1lb lamb mince 3 plum tomatoes, diced pinch of cinnamon powder pinch of cumin powder 1 glass of red wine 150ml/5fl oz chicken stock 200ml/7fl oz white sauce 2 eggs pinch of nutmeg 100g/4oz grated cheese (half mozzarella, half cheddar) 2 tbsp fresh mint, chopped salt freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas5. Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic. After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages.In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines.Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese. Bake in the oven 20-25minutes to colour the cheese and cook through.Serve. Preheat the oven to 190C/170C Fan/Gas5. Preheat the oven to 190C/170C Fan/Gas5. Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic. Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic. After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages. After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages. In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines. In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines. Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese. Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese. Bake in the oven 20-25minutes to colour the cheese and cook through. Bake in the oven 20-25minutes to colour the cheese and cook through. Serve. Serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/moussaka_71985", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Quick moussaka recipe", "content": "An average of 4.2 out of 5 stars from 6 ratings This moussaka is a cheat’s quick version. James Martin uses ready-made or leftover white sauce to speed up the process. 4 aubergines olive oil1 onion, chopped2 cloves of garlic, crushed450g/1lb lamb mince3 plum tomatoes, dicedpinch of cinnamon powderpinch of cumin powder1 glass of red wine 150ml/5fl oz chicken stock200ml/7fl oz white sauce2 eggspinch of nutmeg100g/4oz grated cheese (half mozzarella, half cheddar)2 tbsp fresh mint, choppedsaltfreshly ground black pepper 4 aubergines olive oil 1 onion, chopped 2 cloves of garlic, crushed 450g/1lb lamb mince 3 plum tomatoes, diced pinch of cinnamon powder pinch of cumin powder 1 glass of red wine 150ml/5fl oz chicken stock 200ml/7fl oz white sauce 2 eggs pinch of nutmeg 100g/4oz grated cheese (half mozzarella, half cheddar) 2 tbsp fresh mint, chopped salt freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas5. Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic. After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages.In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines.Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese. Bake in the oven 20-25minutes to colour the cheese and cook through.Serve. Preheat the oven to 190C/170C Fan/Gas5. Preheat the oven to 190C/170C Fan/Gas5. Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic. Slice the aubergines then fry them on both sides in a large pan with a little olive oil. Drain on kitchen paper. To save on washing up, use the same pan with a little more olive oil and fry off the onions and garlic. After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages. After five minutes turn the heat up and add the lamb to brown it, then add the tomatoes. Add a good pinch of cumin and cinnamon with the wine and sauté together to break up the tomatoes. Add the chopped mint and the stock in stages. In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines. In an ovenproof dish, layer the aubergines and lamb mince in a few layers, finishing with a layer of aubergines. Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese. Combine the white sauce with the eggs, nutmeg and seasoning. Spoon over the top of the mince and then scatter with the grated cheese. Bake in the oven 20-25minutes to colour the cheese and cook through. Bake in the oven 20-25minutes to colour the cheese and cook through. Serve. Serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd45eb3bdbfd0cbffe59" }
68aa10cf6a35ecbe7b7f499b8ee441cbe58564b2383e951383b21b9cb998af31
Fried chicken with macaroni cheese recipe An average of 4.8 out of 5 stars from 5 ratings If you’re going to indulge in fried chicken, you might as well go all out and have it with macaroni cheese! 2 tbsp soy sauce100ml/3½fl oz creme fraiche 100ml/3½fl oz buttermilk 4 garlic cloves, crushed1 tbsp Dijon mustard 6 chicken thighs, skin on but boneless, cut into strips vegetable oil, for deep-frying 2 tbsp soy sauce 100ml/3½fl oz creme fraiche 100ml/3½fl oz buttermilk 4 garlic cloves, crushed 1 tbsp Dijon mustard 6 chicken thighs, skin on but boneless, cut into strips vegetable oil, for deep-frying 100g/3½oz plain flour 50g/1¾oz panko breadcrumbs 1 tbsp smoked paprika 1 tbsp freshly ground black pepper1 pinch cayenne pepper 1 tbsp black sesame seeds 30g/1oz garlic powder 100g/3½oz plain flour 50g/1¾oz panko breadcrumbs 1 tbsp smoked paprika 1 tbsp freshly ground black pepper 1 pinch cayenne pepper 1 tbsp black sesame seeds 30g/1oz garlic powder 250g/9oz macaroni 500ml/18fl oz chicken stock reduced to 100ml 100ml/3½fl oz double cream 200g/7oz béchamel sauce1 tbsp Dijon50g/1¾oz Parmesan, grated 50g/1¾oz Gruyere, grated 1 tsp fresh thyme leaves, chopped 250g/9oz macaroni 500ml/18fl oz chicken stock reduced to 100ml 100ml/3½fl oz double cream 200g/7oz béchamel sauce 1 tbsp Dijon 50g/1¾oz Parmesan, grated 50g/1¾oz Gruyere, grated 1 tsp fresh thyme leaves, chopped Micro cresses, different colours Micro cresses, different colours Method To make the fried chicken, mix the soy, crème fraiche, buttermilk, garlic and mustard together in a bowl. Add the chicken and mix well to coat. Cover and place in the fridge for 8 hours. Meanwhile, mix all the seasoning ingredients together in a bowl and set aside. To make the macaroni cheese, bring a pan of salted water to the boil and cook the macaroni according to packet instructions. Drain and set aside.Bring the chicken stock to the boil in a saucepan and reduce until 100ml/3½fl oz is left. Add the cream and bring to the boil, then reduce the heat and add the macaroni, béchamel, mustard and two thirds of the cheeses. Mix well to combine, then transfer to a baking dish. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Dip the chicken in the seasoning and coat well, then fry for around 8 minutes, or until golden-brown and cooked through. Drain on kitchen paper. Heat the grill to medium heat, sprinkle the remaining cheese and thyme over the macaroni cheese and grill for around 10 minutes, or until bubbling and golden-brown. Serve the fried chicken alongside the macaroni cheese and garnish with the cresses. To make the fried chicken, mix the soy, crème fraiche, buttermilk, garlic and mustard together in a bowl. Add the chicken and mix well to coat. Cover and place in the fridge for 8 hours. To make the fried chicken, mix the soy, crème fraiche, buttermilk, garlic and mustard together in a bowl. Add the chicken and mix well to coat. Cover and place in the fridge for 8 hours. Meanwhile, mix all the seasoning ingredients together in a bowl and set aside. Meanwhile, mix all the seasoning ingredients together in a bowl and set aside. To make the macaroni cheese, bring a pan of salted water to the boil and cook the macaroni according to packet instructions. Drain and set aside. To make the macaroni cheese, bring a pan of salted water to the boil and cook the macaroni according to packet instructions. Drain and set aside. Bring the chicken stock to the boil in a saucepan and reduce until 100ml/3½fl oz is left. Add the cream and bring to the boil, then reduce the heat and add the macaroni, béchamel, mustard and two thirds of the cheeses. Mix well to combine, then transfer to a baking dish. Bring the chicken stock to the boil in a saucepan and reduce until 100ml/3½fl oz is left. Add the cream and bring to the boil, then reduce the heat and add the macaroni, béchamel, mustard and two thirds of the cheeses. Mix well to combine, then transfer to a baking dish. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Dip the chicken in the seasoning and coat well, then fry for around 8 minutes, or until golden-brown and cooked through. Drain on kitchen paper. Dip the chicken in the seasoning and coat well, then fry for around 8 minutes, or until golden-brown and cooked through. Drain on kitchen paper. Heat the grill to medium heat, sprinkle the remaining cheese and thyme over the macaroni cheese and grill for around 10 minutes, or until bubbling and golden-brown. Heat the grill to medium heat, sprinkle the remaining cheese and thyme over the macaroni cheese and grill for around 10 minutes, or until bubbling and golden-brown. Serve the fried chicken alongside the macaroni cheese and garnish with the cresses. Serve the fried chicken alongside the macaroni cheese and garnish with the cresses.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/fried_chicken_with_87483", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Fried chicken with macaroni cheese recipe", "content": "An average of 4.8 out of 5 stars from 5 ratings If you’re going to indulge in fried chicken, you might as well go all out and have it with macaroni cheese! 2 tbsp soy sauce100ml/3½fl oz creme fraiche 100ml/3½fl oz buttermilk 4 garlic cloves, crushed1 tbsp Dijon mustard 6 chicken thighs, skin on but boneless, cut into strips vegetable oil, for deep-frying 2 tbsp soy sauce 100ml/3½fl oz creme fraiche 100ml/3½fl oz buttermilk 4 garlic cloves, crushed 1 tbsp Dijon mustard 6 chicken thighs, skin on but boneless, cut into strips vegetable oil, for deep-frying 100g/3½oz plain flour 50g/1¾oz panko breadcrumbs 1 tbsp smoked paprika 1 tbsp freshly ground black pepper1 pinch cayenne pepper 1 tbsp black sesame seeds 30g/1oz garlic powder 100g/3½oz plain flour 50g/1¾oz panko breadcrumbs 1 tbsp smoked paprika 1 tbsp freshly ground black pepper 1 pinch cayenne pepper 1 tbsp black sesame seeds 30g/1oz garlic powder 250g/9oz macaroni 500ml/18fl oz chicken stock reduced to 100ml 100ml/3½fl oz double cream 200g/7oz béchamel sauce1 tbsp Dijon50g/1¾oz Parmesan, grated 50g/1¾oz Gruyere, grated 1 tsp fresh thyme leaves, chopped 250g/9oz macaroni 500ml/18fl oz chicken stock reduced to 100ml 100ml/3½fl oz double cream 200g/7oz béchamel sauce 1 tbsp Dijon 50g/1¾oz Parmesan, grated 50g/1¾oz Gruyere, grated 1 tsp fresh thyme leaves, chopped Micro cresses, different colours Micro cresses, different colours Method To make the fried chicken, mix the soy, crème fraiche, buttermilk, garlic and mustard together in a bowl. Add the chicken and mix well to coat. Cover and place in the fridge for 8 hours. Meanwhile, mix all the seasoning ingredients together in a bowl and set aside. To make the macaroni cheese, bring a pan of salted water to the boil and cook the macaroni according to packet instructions. Drain and set aside.Bring the chicken stock to the boil in a saucepan and reduce until 100ml/3½fl oz is left. Add the cream and bring to the boil, then reduce the heat and add the macaroni, béchamel, mustard and two thirds of the cheeses. Mix well to combine, then transfer to a baking dish. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Dip the chicken in the seasoning and coat well, then fry for around 8 minutes, or until golden-brown and cooked through. Drain on kitchen paper. Heat the grill to medium heat, sprinkle the remaining cheese and thyme over the macaroni cheese and grill for around 10 minutes, or until bubbling and golden-brown. Serve the fried chicken alongside the macaroni cheese and garnish with the cresses. To make the fried chicken, mix the soy, crème fraiche, buttermilk, garlic and mustard together in a bowl. Add the chicken and mix well to coat. Cover and place in the fridge for 8 hours. To make the fried chicken, mix the soy, crème fraiche, buttermilk, garlic and mustard together in a bowl. Add the chicken and mix well to coat. Cover and place in the fridge for 8 hours. Meanwhile, mix all the seasoning ingredients together in a bowl and set aside. Meanwhile, mix all the seasoning ingredients together in a bowl and set aside. To make the macaroni cheese, bring a pan of salted water to the boil and cook the macaroni according to packet instructions. Drain and set aside. To make the macaroni cheese, bring a pan of salted water to the boil and cook the macaroni according to packet instructions. Drain and set aside. Bring the chicken stock to the boil in a saucepan and reduce until 100ml/3½fl oz is left. Add the cream and bring to the boil, then reduce the heat and add the macaroni, béchamel, mustard and two thirds of the cheeses. Mix well to combine, then transfer to a baking dish. Bring the chicken stock to the boil in a saucepan and reduce until 100ml/3½fl oz is left. Add the cream and bring to the boil, then reduce the heat and add the macaroni, béchamel, mustard and two thirds of the cheeses. Mix well to combine, then transfer to a baking dish. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Dip the chicken in the seasoning and coat well, then fry for around 8 minutes, or until golden-brown and cooked through. Drain on kitchen paper. Dip the chicken in the seasoning and coat well, then fry for around 8 minutes, or until golden-brown and cooked through. Drain on kitchen paper. Heat the grill to medium heat, sprinkle the remaining cheese and thyme over the macaroni cheese and grill for around 10 minutes, or until bubbling and golden-brown. Heat the grill to medium heat, sprinkle the remaining cheese and thyme over the macaroni cheese and grill for around 10 minutes, or until bubbling and golden-brown. Serve the fried chicken alongside the macaroni cheese and garnish with the cresses. Serve the fried chicken alongside the macaroni cheese and garnish with the cresses." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd45eb3bdbfd0cbffe5a" }
2f033d14bc00f290d5ec803a1490e1ed1f5954f7826e590ed97cfca46b204101
Cheese and ham hock toastie with pickles recipe An average of 3.0 out of 5 stars from 2 ratings Not your average ham and cheese toastie! Filled with ham hock and oozy bechamel, breadcrumbed, fried, and served with pickles. A perfect winter warmer. 1 ham hock 1 carrot, peeled and roughly chopped2 sticks celery, roughly chopped 1 onion, roughly chopped1 bay leaf 1 star anise 1 bunch thyme 1 tsp whole black peppercorns 4 slices white bread 150g/5½oz béchamel sauce 100g/3½oz gruyère, finely grated 1 tbsp finely chopped chives100g/3½oz plain flour 2 free-range eggs, beaten200ml/7fl oz full-fat milk 200g/7oz panko breadcrumbs 100g/3½oz unsalted butter 1 ham hock 1 carrot, peeled and roughly chopped 2 sticks celery, roughly chopped 1 onion, roughly chopped 1 bay leaf 1 star anise 1 bunch thyme 1 tsp whole black peppercorns 4 slices white bread 150g/5½oz béchamel sauce 100g/3½oz gruyère, finely grated 1 tbsp finely chopped chives 100g/3½oz plain flour 2 free-range eggs, beaten 200ml/7fl oz full-fat milk 200g/7oz panko breadcrumbs 100g/3½oz unsalted butter 2 white onions, thinly sliced 2 courgettes, julienned pinch sea salt300ml/10fl oz malt vinegar 2 tbsp mustard powder 1 tbsp black mustard seeds 1 tsp cumin seeds3 tsp coriander seeds 1 tsp turmeric 1–2 tbsp plain flour100g/3½oz caster sugar 1 bay leaf 2 white onions, thinly sliced 2 courgettes, julienned pinch sea salt 300ml/10fl oz malt vinegar 2 tbsp mustard powder 1 tbsp black mustard seeds 1 tsp cumin seeds 3 tsp coriander seeds 1 tsp turmeric 1–2 tbsp plain flour 100g/3½oz caster sugar 1 bay leaf Method To make the ham hock, put the ham into a deep saucepan, add the carrot, celery, onion, bay leaf, star anise, thyme, and peppercorns, and cover with water. Bring to the boil slowly, then simmer on a medium heat for 1½–2 hours, until tender. Remove from the heat and allow to cool in the stock before shredding. Meanwhile, to make the pickle, put the onions and courgettes into a colander and season well with salt. Massage well and leave to sit for 30 minutes to soften. Once softened, rinse with water. Mix together a little of the vinegar, the mustard powder, mustard seeds, cumin, coriander, turmeric, and flour in a small saucepan to make a paste. Place over a medium heat and pour in the remaining vinegar little by little until combined. Add the sugar and bay, and bring to a simmer. Simmer for 5 minutes to thicken before adding the vegetables. Stir well and remove from the heat. Allow to cool before serving. To make the toastie, cut the crusts off the bread and spread the béchamel on two slices of bread. Sprinkle over the gruyere and chives and add the shredded ham before topping with the remaining slices of bread and squash down to seal. Place the flour on a large plate and season with salt and pepper. Put the eggs and milk in a shallow bowl and beat together. Add the panko breadcrumbs to another bowl. Dip the toasties in the flour, then in the egg and milk mixture and then the breadcrumbs. Melt the butter in a large frying pan on a medium heat and fry the toasties for 2–3 minutes on each side, or until crisp and golden-brown. Slice the toasties and serve with the pickle. To make the ham hock, put the ham into a deep saucepan, add the carrot, celery, onion, bay leaf, star anise, thyme, and peppercorns, and cover with water. Bring to the boil slowly, then simmer on a medium heat for 1½–2 hours, until tender. Remove from the heat and allow to cool in the stock before shredding. To make the ham hock, put the ham into a deep saucepan, add the carrot, celery, onion, bay leaf, star anise, thyme, and peppercorns, and cover with water. Bring to the boil slowly, then simmer on a medium heat for 1½–2 hours, until tender. Remove from the heat and allow to cool in the stock before shredding. Meanwhile, to make the pickle, put the onions and courgettes into a colander and season well with salt. Massage well and leave to sit for 30 minutes to soften. Once softened, rinse with water. Meanwhile, to make the pickle, put the onions and courgettes into a colander and season well with salt. Massage well and leave to sit for 30 minutes to soften. Once softened, rinse with water. Mix together a little of the vinegar, the mustard powder, mustard seeds, cumin, coriander, turmeric, and flour in a small saucepan to make a paste. Place over a medium heat and pour in the remaining vinegar little by little until combined. Add the sugar and bay, and bring to a simmer. Simmer for 5 minutes to thicken before adding the vegetables. Stir well and remove from the heat. Allow to cool before serving. Mix together a little of the vinegar, the mustard powder, mustard seeds, cumin, coriander, turmeric, and flour in a small saucepan to make a paste. Place over a medium heat and pour in the remaining vinegar little by little until combined. Add the sugar and bay, and bring to a simmer. Simmer for 5 minutes to thicken before adding the vegetables. Stir well and remove from the heat. Allow to cool before serving. To make the toastie, cut the crusts off the bread and spread the béchamel on two slices of bread. Sprinkle over the gruyere and chives and add the shredded ham before topping with the remaining slices of bread and squash down to seal. To make the toastie, cut the crusts off the bread and spread the béchamel on two slices of bread. Sprinkle over the gruyere and chives and add the shredded ham before topping with the remaining slices of bread and squash down to seal. Place the flour on a large plate and season with salt and pepper. Put the eggs and milk in a shallow bowl and beat together. Add the panko breadcrumbs to another bowl. Place the flour on a large plate and season with salt and pepper. Put the eggs and milk in a shallow bowl and beat together. Add the panko breadcrumbs to another bowl. Dip the toasties in the flour, then in the egg and milk mixture and then the breadcrumbs. Dip the toasties in the flour, then in the egg and milk mixture and then the breadcrumbs. Melt the butter in a large frying pan on a medium heat and fry the toasties for 2–3 minutes on each side, or until crisp and golden-brown. Melt the butter in a large frying pan on a medium heat and fry the toasties for 2–3 minutes on each side, or until crisp and golden-brown. Slice the toasties and serve with the pickle. Slice the toasties and serve with the pickle. Recipe tips You can use pre-cooked ham hock for this recipe.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/ham_hock_cheese_toasty_21133", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cheese and ham hock toastie with pickles recipe", "content": "An average of 3.0 out of 5 stars from 2 ratings Not your average ham and cheese toastie! Filled with ham hock and oozy bechamel, breadcrumbed, fried, and served with pickles. A perfect winter warmer. 1 ham hock 1 carrot, peeled and roughly chopped2 sticks celery, roughly chopped 1 onion, roughly chopped1 bay leaf 1 star anise 1 bunch thyme 1 tsp whole black peppercorns 4 slices white bread 150g/5½oz béchamel sauce 100g/3½oz gruyère, finely grated 1 tbsp finely chopped chives100g/3½oz plain flour 2 free-range eggs, beaten200ml/7fl oz full-fat milk 200g/7oz panko breadcrumbs 100g/3½oz unsalted butter 1 ham hock 1 carrot, peeled and roughly chopped 2 sticks celery, roughly chopped 1 onion, roughly chopped 1 bay leaf 1 star anise 1 bunch thyme 1 tsp whole black peppercorns 4 slices white bread 150g/5½oz béchamel sauce 100g/3½oz gruyère, finely grated 1 tbsp finely chopped chives 100g/3½oz plain flour 2 free-range eggs, beaten 200ml/7fl oz full-fat milk 200g/7oz panko breadcrumbs 100g/3½oz unsalted butter 2 white onions, thinly sliced 2 courgettes, julienned pinch sea salt300ml/10fl oz malt vinegar 2 tbsp mustard powder 1 tbsp black mustard seeds 1 tsp cumin seeds3 tsp coriander seeds 1 tsp turmeric 1–2 tbsp plain flour100g/3½oz caster sugar 1 bay leaf 2 white onions, thinly sliced 2 courgettes, julienned pinch sea salt 300ml/10fl oz malt vinegar 2 tbsp mustard powder 1 tbsp black mustard seeds 1 tsp cumin seeds 3 tsp coriander seeds 1 tsp turmeric 1–2 tbsp plain flour 100g/3½oz caster sugar 1 bay leaf Method To make the ham hock, put the ham into a deep saucepan, add the carrot, celery, onion, bay leaf, star anise, thyme, and peppercorns, and cover with water. Bring to the boil slowly, then simmer on a medium heat for 1½–2 hours, until tender. Remove from the heat and allow to cool in the stock before shredding. Meanwhile, to make the pickle, put the onions and courgettes into a colander and season well with salt. Massage well and leave to sit for 30 minutes to soften. Once softened, rinse with water. Mix together a little of the vinegar, the mustard powder, mustard seeds, cumin, coriander, turmeric, and flour in a small saucepan to make a paste. Place over a medium heat and pour in the remaining vinegar little by little until combined. Add the sugar and bay, and bring to a simmer. Simmer for 5 minutes to thicken before adding the vegetables. Stir well and remove from the heat. Allow to cool before serving. To make the toastie, cut the crusts off the bread and spread the béchamel on two slices of bread. Sprinkle over the gruyere and chives and add the shredded ham before topping with the remaining slices of bread and squash down to seal. Place the flour on a large plate and season with salt and pepper. Put the eggs and milk in a shallow bowl and beat together. Add the panko breadcrumbs to another bowl. Dip the toasties in the flour, then in the egg and milk mixture and then the breadcrumbs. Melt the butter in a large frying pan on a medium heat and fry the toasties for 2–3 minutes on each side, or until crisp and golden-brown. Slice the toasties and serve with the pickle. To make the ham hock, put the ham into a deep saucepan, add the carrot, celery, onion, bay leaf, star anise, thyme, and peppercorns, and cover with water. Bring to the boil slowly, then simmer on a medium heat for 1½–2 hours, until tender. Remove from the heat and allow to cool in the stock before shredding. To make the ham hock, put the ham into a deep saucepan, add the carrot, celery, onion, bay leaf, star anise, thyme, and peppercorns, and cover with water. Bring to the boil slowly, then simmer on a medium heat for 1½–2 hours, until tender. Remove from the heat and allow to cool in the stock before shredding. Meanwhile, to make the pickle, put the onions and courgettes into a colander and season well with salt. Massage well and leave to sit for 30 minutes to soften. Once softened, rinse with water. Meanwhile, to make the pickle, put the onions and courgettes into a colander and season well with salt. Massage well and leave to sit for 30 minutes to soften. Once softened, rinse with water. Mix together a little of the vinegar, the mustard powder, mustard seeds, cumin, coriander, turmeric, and flour in a small saucepan to make a paste. Place over a medium heat and pour in the remaining vinegar little by little until combined. Add the sugar and bay, and bring to a simmer. Simmer for 5 minutes to thicken before adding the vegetables. Stir well and remove from the heat. Allow to cool before serving. Mix together a little of the vinegar, the mustard powder, mustard seeds, cumin, coriander, turmeric, and flour in a small saucepan to make a paste. Place over a medium heat and pour in the remaining vinegar little by little until combined. Add the sugar and bay, and bring to a simmer. Simmer for 5 minutes to thicken before adding the vegetables. Stir well and remove from the heat. Allow to cool before serving. To make the toastie, cut the crusts off the bread and spread the béchamel on two slices of bread. Sprinkle over the gruyere and chives and add the shredded ham before topping with the remaining slices of bread and squash down to seal. To make the toastie, cut the crusts off the bread and spread the béchamel on two slices of bread. Sprinkle over the gruyere and chives and add the shredded ham before topping with the remaining slices of bread and squash down to seal. Place the flour on a large plate and season with salt and pepper. Put the eggs and milk in a shallow bowl and beat together. Add the panko breadcrumbs to another bowl. Place the flour on a large plate and season with salt and pepper. Put the eggs and milk in a shallow bowl and beat together. Add the panko breadcrumbs to another bowl. Dip the toasties in the flour, then in the egg and milk mixture and then the breadcrumbs. Dip the toasties in the flour, then in the egg and milk mixture and then the breadcrumbs. Melt the butter in a large frying pan on a medium heat and fry the toasties for 2–3 minutes on each side, or until crisp and golden-brown. Melt the butter in a large frying pan on a medium heat and fry the toasties for 2–3 minutes on each side, or until crisp and golden-brown. Slice the toasties and serve with the pickle. Slice the toasties and serve with the pickle. Recipe tips You can use pre-cooked ham hock for this recipe." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd46eb3bdbfd0cbffe5b" }
51d1c556155ba3894b6e66e57a49b278287683613d1f9539133424577595a19a
How to make béchamel sauce recipe An average of 5.0 out of 5 stars from 3 ratings Knowing how to make a classic béchamel sauce is useful for so many recipes. Get this one under your belt. 600ml/1½ pints milk1 onion1 bay leaf2 cloves6 black peppercorns55g/2oz butter55g/2oz plain flourgrated nutmeg (optional) 600ml/1½ pints milk 1 onion 1 bay leaf 2 cloves 6 black peppercorns 55g/2oz butter 55g/2oz plain flour grated nutmeg (optional) Method Bring the milk just to the boil with the onion pierced with the bay leaf and cloves, and the peppercorns. Remove from the heat and leave to infuse for 20 minutes before straining.Then melt the butter in a non-stick pan, stir in the flour, and cook over a low heat for five minutes. When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened. Cook for 10-15 minutes to ensure the flour is cooked through.Sprinkle with grated nutmeg, if desired, and serve. Bring the milk just to the boil with the onion pierced with the bay leaf and cloves, and the peppercorns. Bring the milk just to the boil with the onion pierced with the bay leaf and cloves, and the peppercorns. Remove from the heat and leave to infuse for 20 minutes before straining. Remove from the heat and leave to infuse for 20 minutes before straining. Then melt the butter in a non-stick pan, stir in the flour, and cook over a low heat for five minutes. Then melt the butter in a non-stick pan, stir in the flour, and cook over a low heat for five minutes. When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened. When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened. Cook for 10-15 minutes to ensure the flour is cooked through. Cook for 10-15 minutes to ensure the flour is cooked through. Sprinkle with grated nutmeg, if desired, and serve. Sprinkle with grated nutmeg, if desired, and serve. Recipe tips If you are going on to make cheese sauce, you can leave out the cloves and nutmeg.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bechamelsauce_70892", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "How to make béchamel sauce recipe", "content": "An average of 5.0 out of 5 stars from 3 ratings Knowing how to make a classic béchamel sauce is useful for so many recipes. Get this one under your belt. 600ml/1½ pints milk1 onion1 bay leaf2 cloves6 black peppercorns55g/2oz butter55g/2oz plain flourgrated nutmeg (optional) 600ml/1½ pints milk 1 onion 1 bay leaf 2 cloves 6 black peppercorns 55g/2oz butter 55g/2oz plain flour grated nutmeg (optional) Method Bring the milk just to the boil with the onion pierced with the bay leaf and cloves, and the peppercorns. Remove from the heat and leave to infuse for 20 minutes before straining.Then melt the butter in a non-stick pan, stir in the flour, and cook over a low heat for five minutes. When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened. Cook for 10-15 minutes to ensure the flour is cooked through.Sprinkle with grated nutmeg, if desired, and serve. Bring the milk just to the boil with the onion pierced with the bay leaf and cloves, and the peppercorns. Bring the milk just to the boil with the onion pierced with the bay leaf and cloves, and the peppercorns. Remove from the heat and leave to infuse for 20 minutes before straining. Remove from the heat and leave to infuse for 20 minutes before straining. Then melt the butter in a non-stick pan, stir in the flour, and cook over a low heat for five minutes. Then melt the butter in a non-stick pan, stir in the flour, and cook over a low heat for five minutes. When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened. When smooth, start adding some of the strained milk. Stir until smooth, and then add more milk until the sauce is thickened. Cook for 10-15 minutes to ensure the flour is cooked through. Cook for 10-15 minutes to ensure the flour is cooked through. Sprinkle with grated nutmeg, if desired, and serve. Sprinkle with grated nutmeg, if desired, and serve. Recipe tips If you are going on to make cheese sauce, you can leave out the cloves and nutmeg." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd46eb3bdbfd0cbffe5c" }
1b37893f9787df53f73493cc381e5477b6fe9e99e878eae571cf1462b95e23bd
Basic bread rolls recipe An average of 4.7 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basicwhiterolls_89612_16x9.jpg There is nothing quite like the smell of freshly baked bread, top these rolls with a generous amount of butter for a real treat. 500g/1lb 2oz unbleached strong white organic bread flour, plus extra for dusting1 tsp salt2 tsp dried yeast30g/1oz butter or lard, softened75ml/2½fl oz milk, warmed 225ml/8fl oz warm wateroil, for greasingrice flour, for dustingbutter, to serve 500g/1lb 2oz unbleached strong white organic bread flour, plus extra for dusting 1 tsp salt 2 tsp dried yeast 30g/1oz butter or lard, softened 75ml/2½fl oz milk, warmed 225ml/8fl oz warm water oil, for greasing rice flour, for dusting butter, to serve Method With your fingers, mix the white flour, salt and dried yeast in a bowl. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs. Mix the warm milk with the water. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size.When the dough has risen, return it to a floured work surface and knock it back. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again. Meanwhile, preheat the oven to 220C/425F/Gas 7.When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.To serve, separate the rolls and serve warm with butter. With your fingers, mix the white flour, salt and dried yeast in a bowl. With your fingers, mix the white flour, salt and dried yeast in a bowl. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs. Mix the warm milk with the water. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball. Mix the warm milk with the water. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size. When the dough has risen, return it to a floured work surface and knock it back. When the dough has risen, return it to a floured work surface and knock it back. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again. Meanwhile, preheat the oven to 220C/425F/Gas 7. Meanwhile, preheat the oven to 220C/425F/Gas 7. When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through. When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through. To serve, separate the rolls and serve warm with butter. To serve, separate the rolls and serve warm with butter.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/basicwhiterolls_89612", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Basic bread rolls recipe", "content": "An average of 4.7 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basicwhiterolls_89612_16x9.jpg There is nothing quite like the smell of freshly baked bread, top these rolls with a generous amount of butter for a real treat. 500g/1lb 2oz unbleached strong white organic bread flour, plus extra for dusting1 tsp salt2 tsp dried yeast30g/1oz butter or lard, softened75ml/2½fl oz milk, warmed 225ml/8fl oz warm wateroil, for greasingrice flour, for dustingbutter, to serve 500g/1lb 2oz unbleached strong white organic bread flour, plus extra for dusting 1 tsp salt 2 tsp dried yeast 30g/1oz butter or lard, softened 75ml/2½fl oz milk, warmed 225ml/8fl oz warm water oil, for greasing rice flour, for dusting butter, to serve Method With your fingers, mix the white flour, salt and dried yeast in a bowl. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs. Mix the warm milk with the water. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size.When the dough has risen, return it to a floured work surface and knock it back. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again. Meanwhile, preheat the oven to 220C/425F/Gas 7.When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.To serve, separate the rolls and serve warm with butter. With your fingers, mix the white flour, salt and dried yeast in a bowl. With your fingers, mix the white flour, salt and dried yeast in a bowl. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs. Mix the warm milk with the water. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball. Mix the warm milk with the water. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size. When the dough has risen, return it to a floured work surface and knock it back. When the dough has risen, return it to a floured work surface and knock it back. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again. Meanwhile, preheat the oven to 220C/425F/Gas 7. Meanwhile, preheat the oven to 220C/425F/Gas 7. When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through. When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through. To serve, separate the rolls and serve warm with butter. To serve, separate the rolls and serve warm with butter." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd46eb3bdbfd0cbffe5d" }
b3044b83fa382da45c2232f7687a0d5aa9eae7b8aec735d9f272c3ea1c003b0f
Sticky lamb buns with pickled cucumber relish recipe An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_lamb_buns_with_a_40943_16x9.jpg A great recipe for using up leftover roast lamb. Double the quantities to serve at small parties. ½ large cucumber ½ red onion, finely chopped2 tbsp rice vinegar 2 heaped tsp caster sugar 1 tsp sesame oil 1 tsp nigella seedshandful dill, fronds finely chopped 100g/3½oz pomegranate seeds ½ large cucumber ½ red onion, finely chopped 2 tbsp rice vinegar 2 heaped tsp caster sugar 1 tsp sesame oil 1 tsp nigella seeds handful dill, fronds finely chopped 100g/3½oz pomegranate seeds 600g/1lb 5oz roasted lamb shoulder meat, shredded (if cooking from scratch, refer to the recipe tip below)2 tsp rose harissa 6 tbsp clear honey 1 heaped tsp ground cumin 2 heaped tsp ground cinnamon pinch sea salt flakes4 bread rolls, toasted just prior to serving (if desired), to serve 600g/1lb 5oz roasted lamb shoulder meat, shredded (if cooking from scratch, refer to the recipe tip below) 2 tsp rose harissa 6 tbsp clear honey 1 heaped tsp ground cumin 2 heaped tsp ground cinnamon pinch sea salt flakes 4 bread rolls, toasted just prior to serving (if desired), to serve Method For the relish, quarter the cucumber lengthways, then thinly slice and place in a bowl along with the onion. Season with a few generous pinches of salt. Mix well and leave to rest for 15 minutes. Stir again and leave to sit for another 15 minutes. After the resting time, drain off any excess moisture and wrap the cucumber mixture in a clean tea towel or a few sheets of kitchen paper until dry. Put the cucumber mixture in a bowl, add the vinegar, sugar and sesame oil. Mix well until the sugar is dissolved and the marinade coats the cucumber and onion. Add the nigella seeds, dill and pomegranate seeds and set aside. For the lamb, put the shredded, cooked meat in a saucepan set over a medium heat, add the harissa, honey, cumin and cinnamon and coat the meat in the mixture. (If desired, you can soften the texture with a little oil, water or even apple juice, a tablespoon at a time.) Season with salt, to taste, and once the consistency has reached a moist and juicy meat mixture, remove from the heat. Serve the lamb inside the bread rolls with a generous amount of relish. For the relish, quarter the cucumber lengthways, then thinly slice and place in a bowl along with the onion. Season with a few generous pinches of salt. Mix well and leave to rest for 15 minutes. Stir again and leave to sit for another 15 minutes. After the resting time, drain off any excess moisture and wrap the cucumber mixture in a clean tea towel or a few sheets of kitchen paper until dry. For the relish, quarter the cucumber lengthways, then thinly slice and place in a bowl along with the onion. Season with a few generous pinches of salt. Mix well and leave to rest for 15 minutes. Stir again and leave to sit for another 15 minutes. After the resting time, drain off any excess moisture and wrap the cucumber mixture in a clean tea towel or a few sheets of kitchen paper until dry. Put the cucumber mixture in a bowl, add the vinegar, sugar and sesame oil. Mix well until the sugar is dissolved and the marinade coats the cucumber and onion. Add the nigella seeds, dill and pomegranate seeds and set aside. Put the cucumber mixture in a bowl, add the vinegar, sugar and sesame oil. Mix well until the sugar is dissolved and the marinade coats the cucumber and onion. Add the nigella seeds, dill and pomegranate seeds and set aside. For the lamb, put the shredded, cooked meat in a saucepan set over a medium heat, add the harissa, honey, cumin and cinnamon and coat the meat in the mixture. (If desired, you can soften the texture with a little oil, water or even apple juice, a tablespoon at a time.) Season with salt, to taste, and once the consistency has reached a moist and juicy meat mixture, remove from the heat. For the lamb, put the shredded, cooked meat in a saucepan set over a medium heat, add the harissa, honey, cumin and cinnamon and coat the meat in the mixture. (If desired, you can soften the texture with a little oil, water or even apple juice, a tablespoon at a time.) Season with salt, to taste, and once the consistency has reached a moist and juicy meat mixture, remove from the heat. Serve the lamb inside the bread rolls with a generous amount of relish. Serve the lamb inside the bread rolls with a generous amount of relish. Recipe tips To roast the lamb, you'll need a 1.4kg/3lb lamb shoulder joint. Rub with a little oil, cover the tin with aluminium foil and roast at 180C/160C Fan/Gas 4 for 4-5 hours, or until the meat is very tender.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sticky_lamb_buns_with_a_40943", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sticky lamb buns with pickled cucumber relish recipe", "content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_lamb_buns_with_a_40943_16x9.jpg A great recipe for using up leftover roast lamb. Double the quantities to serve at small parties. ½ large cucumber ½ red onion, finely chopped2 tbsp rice vinegar 2 heaped tsp caster sugar 1 tsp sesame oil 1 tsp nigella seedshandful dill, fronds finely chopped 100g/3½oz pomegranate seeds ½ large cucumber ½ red onion, finely chopped 2 tbsp rice vinegar 2 heaped tsp caster sugar 1 tsp sesame oil 1 tsp nigella seeds handful dill, fronds finely chopped 100g/3½oz pomegranate seeds 600g/1lb 5oz roasted lamb shoulder meat, shredded (if cooking from scratch, refer to the recipe tip below)2 tsp rose harissa 6 tbsp clear honey 1 heaped tsp ground cumin 2 heaped tsp ground cinnamon pinch sea salt flakes4 bread rolls, toasted just prior to serving (if desired), to serve 600g/1lb 5oz roasted lamb shoulder meat, shredded (if cooking from scratch, refer to the recipe tip below) 2 tsp rose harissa 6 tbsp clear honey 1 heaped tsp ground cumin 2 heaped tsp ground cinnamon pinch sea salt flakes 4 bread rolls, toasted just prior to serving (if desired), to serve Method For the relish, quarter the cucumber lengthways, then thinly slice and place in a bowl along with the onion. Season with a few generous pinches of salt. Mix well and leave to rest for 15 minutes. Stir again and leave to sit for another 15 minutes. After the resting time, drain off any excess moisture and wrap the cucumber mixture in a clean tea towel or a few sheets of kitchen paper until dry. Put the cucumber mixture in a bowl, add the vinegar, sugar and sesame oil. Mix well until the sugar is dissolved and the marinade coats the cucumber and onion. Add the nigella seeds, dill and pomegranate seeds and set aside. For the lamb, put the shredded, cooked meat in a saucepan set over a medium heat, add the harissa, honey, cumin and cinnamon and coat the meat in the mixture. (If desired, you can soften the texture with a little oil, water or even apple juice, a tablespoon at a time.) Season with salt, to taste, and once the consistency has reached a moist and juicy meat mixture, remove from the heat. Serve the lamb inside the bread rolls with a generous amount of relish. For the relish, quarter the cucumber lengthways, then thinly slice and place in a bowl along with the onion. Season with a few generous pinches of salt. Mix well and leave to rest for 15 minutes. Stir again and leave to sit for another 15 minutes. After the resting time, drain off any excess moisture and wrap the cucumber mixture in a clean tea towel or a few sheets of kitchen paper until dry. For the relish, quarter the cucumber lengthways, then thinly slice and place in a bowl along with the onion. Season with a few generous pinches of salt. Mix well and leave to rest for 15 minutes. Stir again and leave to sit for another 15 minutes. After the resting time, drain off any excess moisture and wrap the cucumber mixture in a clean tea towel or a few sheets of kitchen paper until dry. Put the cucumber mixture in a bowl, add the vinegar, sugar and sesame oil. Mix well until the sugar is dissolved and the marinade coats the cucumber and onion. Add the nigella seeds, dill and pomegranate seeds and set aside. Put the cucumber mixture in a bowl, add the vinegar, sugar and sesame oil. Mix well until the sugar is dissolved and the marinade coats the cucumber and onion. Add the nigella seeds, dill and pomegranate seeds and set aside. For the lamb, put the shredded, cooked meat in a saucepan set over a medium heat, add the harissa, honey, cumin and cinnamon and coat the meat in the mixture. (If desired, you can soften the texture with a little oil, water or even apple juice, a tablespoon at a time.) Season with salt, to taste, and once the consistency has reached a moist and juicy meat mixture, remove from the heat. For the lamb, put the shredded, cooked meat in a saucepan set over a medium heat, add the harissa, honey, cumin and cinnamon and coat the meat in the mixture. (If desired, you can soften the texture with a little oil, water or even apple juice, a tablespoon at a time.) Season with salt, to taste, and once the consistency has reached a moist and juicy meat mixture, remove from the heat. Serve the lamb inside the bread rolls with a generous amount of relish. Serve the lamb inside the bread rolls with a generous amount of relish. Recipe tips To roast the lamb, you'll need a 1.4kg/3lb lamb shoulder joint. Rub with a little oil, cover the tin with aluminium foil and roast at 180C/160C Fan/Gas 4 for 4-5 hours, or until the meat is very tender." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd47eb3bdbfd0cbffe5e" }
406d0f240935bfbf0851a2665f52231e06de6cff934b6cfa309b208a48ad5d22
How to cook mushrooms recipe To make the pan-fried mushrooms, heat the butter in a frying pan over a medium heat. When the butter starts to bubble, add the mushrooms and cook for 4–5 minutes, until the mushrooms are dark golden brown around the edges. If the pan gets dry, add a little more butter. Season with salt and pepper, then reduce the heat to low and cook for a further 2–3 minutes. Add the garlic and lemon juice and cook until the lemon juice has reduced to almost nothing and the garlic is soft.Remove from the heat and stir in the parsley, if using. Serve on slices of toast. To make the mushroom burgers, mix together the vinegar, soy sauce, oil, rosemary and paprika in a large bowl. Add the mushrooms and toss in the marinade. Leave to stand at room temperature for a minimum of 30 minutes and maximum of 1 hour, turning a few times.Preheat the grill to high. Arrange the mushrooms cap-side down on a baking tray, reserving the marinade for basting. Grill for 5–7 minutes then flip over and cook for a further 5–7 minutes, until tender, brushing with marinade every few minutes. Top the mushrooms with cheese slices during the last minute of cooking.To serve, put the grilled mushrooms on the burger buns and top with the tomato, onion and lettuce.To make the roasted mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms cap-side down in the base of a lightly greased ovenproof dish. Melt the butter in a small frying pan, add the garlic and cook for a minute. Spoon the mixture evenly over the mushrooms, then brush the edges of the mushrooms with olive oil. Season with salt and pepper and roast for 20–25 minutes.Remove from the oven, transfer to warm serving plates and garnish with thyme leaves, if using. To make the pan-fried mushrooms, heat the butter in a frying pan over a medium heat. When the butter starts to bubble, add the mushrooms and cook for 4–5 minutes, until the mushrooms are dark golden brown around the edges. If the pan gets dry, add a little more butter. To make the pan-fried mushrooms, heat the butter in a frying pan over a medium heat. When the butter starts to bubble, add the mushrooms and cook for 4–5 minutes, until the mushrooms are dark golden brown around the edges. If the pan gets dry, add a little more butter. Season with salt and pepper, then reduce the heat to low and cook for a further 2–3 minutes. Add the garlic and lemon juice and cook until the lemon juice has reduced to almost nothing and the garlic is soft. Season with salt and pepper, then reduce the heat to low and cook for a further 2–3 minutes. Add the garlic and lemon juice and cook until the lemon juice has reduced to almost nothing and the garlic is soft. Remove from the heat and stir in the parsley, if using. Serve on slices of toast. Remove from the heat and stir in the parsley, if using. Serve on slices of toast. To make the mushroom burgers, mix together the vinegar, soy sauce, oil, rosemary and paprika in a large bowl. Add the mushrooms and toss in the marinade. Leave to stand at room temperature for a minimum of 30 minutes and maximum of 1 hour, turning a few times. To make the mushroom burgers, mix together the vinegar, soy sauce, oil, rosemary and paprika in a large bowl. Add the mushrooms and toss in the marinade. Leave to stand at room temperature for a minimum of 30 minutes and maximum of 1 hour, turning a few times. Preheat the grill to high. Arrange the mushrooms cap-side down on a baking tray, reserving the marinade for basting. Grill for 5–7 minutes then flip over and cook for a further 5–7 minutes, until tender, brushing with marinade every few minutes. Top the mushrooms with cheese slices during the last minute of cooking. Preheat the grill to high. Arrange the mushrooms cap-side down on a baking tray, reserving the marinade for basting. Grill for 5–7 minutes then flip over and cook for a further 5–7 minutes, until tender, brushing with marinade every few minutes. Top the mushrooms with cheese slices during the last minute of cooking. To serve, put the grilled mushrooms on the burger buns and top with the tomato, onion and lettuce. To serve, put the grilled mushrooms on the burger buns and top with the tomato, onion and lettuce. To make the roasted mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms cap-side down in the base of a lightly greased ovenproof dish. To make the roasted mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms cap-side down in the base of a lightly greased ovenproof dish. Melt the butter in a small frying pan, add the garlic and cook for a minute. Spoon the mixture evenly over the mushrooms, then brush the edges of the mushrooms with olive oil. Season with salt and pepper and roast for 20–25 minutes. Melt the butter in a small frying pan, add the garlic and cook for a minute. Spoon the mixture evenly over the mushrooms, then brush the edges of the mushrooms with olive oil. Season with salt and pepper and roast for 20–25 minutes. Remove from the oven, transfer to warm serving plates and garnish with thyme leaves, if using. Remove from the oven, transfer to warm serving plates and garnish with thyme leaves, if using.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/how_to_cook_mushrooms_52022", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "How to cook mushrooms recipe", "content": "To make the pan-fried mushrooms, heat the butter in a frying pan over a medium heat. When the butter starts to bubble, add the mushrooms and cook for 4–5 minutes, until the mushrooms are dark golden brown around the edges. If the pan gets dry, add a little more butter. Season with salt and pepper, then reduce the heat to low and cook for a further 2–3 minutes. Add the garlic and lemon juice and cook until the lemon juice has reduced to almost nothing and the garlic is soft.Remove from the heat and stir in the parsley, if using. Serve on slices of toast. To make the mushroom burgers, mix together the vinegar, soy sauce, oil, rosemary and paprika in a large bowl. Add the mushrooms and toss in the marinade. Leave to stand at room temperature for a minimum of 30 minutes and maximum of 1 hour, turning a few times.Preheat the grill to high. Arrange the mushrooms cap-side down on a baking tray, reserving the marinade for basting. Grill for 5–7 minutes then flip over and cook for a further 5–7 minutes, until tender, brushing with marinade every few minutes. Top the mushrooms with cheese slices during the last minute of cooking.To serve, put the grilled mushrooms on the burger buns and top with the tomato, onion and lettuce.To make the roasted mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms cap-side down in the base of a lightly greased ovenproof dish. Melt the butter in a small frying pan, add the garlic and cook for a minute. Spoon the mixture evenly over the mushrooms, then brush the edges of the mushrooms with olive oil. Season with salt and pepper and roast for 20–25 minutes.Remove from the oven, transfer to warm serving plates and garnish with thyme leaves, if using. To make the pan-fried mushrooms, heat the butter in a frying pan over a medium heat. When the butter starts to bubble, add the mushrooms and cook for 4–5 minutes, until the mushrooms are dark golden brown around the edges. If the pan gets dry, add a little more butter. To make the pan-fried mushrooms, heat the butter in a frying pan over a medium heat. When the butter starts to bubble, add the mushrooms and cook for 4–5 minutes, until the mushrooms are dark golden brown around the edges. If the pan gets dry, add a little more butter. Season with salt and pepper, then reduce the heat to low and cook for a further 2–3 minutes. Add the garlic and lemon juice and cook until the lemon juice has reduced to almost nothing and the garlic is soft. Season with salt and pepper, then reduce the heat to low and cook for a further 2–3 minutes. Add the garlic and lemon juice and cook until the lemon juice has reduced to almost nothing and the garlic is soft. Remove from the heat and stir in the parsley, if using. Serve on slices of toast. Remove from the heat and stir in the parsley, if using. Serve on slices of toast. To make the mushroom burgers, mix together the vinegar, soy sauce, oil, rosemary and paprika in a large bowl. Add the mushrooms and toss in the marinade. Leave to stand at room temperature for a minimum of 30 minutes and maximum of 1 hour, turning a few times. To make the mushroom burgers, mix together the vinegar, soy sauce, oil, rosemary and paprika in a large bowl. Add the mushrooms and toss in the marinade. Leave to stand at room temperature for a minimum of 30 minutes and maximum of 1 hour, turning a few times. Preheat the grill to high. Arrange the mushrooms cap-side down on a baking tray, reserving the marinade for basting. Grill for 5–7 minutes then flip over and cook for a further 5–7 minutes, until tender, brushing with marinade every few minutes. Top the mushrooms with cheese slices during the last minute of cooking. Preheat the grill to high. Arrange the mushrooms cap-side down on a baking tray, reserving the marinade for basting. Grill for 5–7 minutes then flip over and cook for a further 5–7 minutes, until tender, brushing with marinade every few minutes. Top the mushrooms with cheese slices during the last minute of cooking. To serve, put the grilled mushrooms on the burger buns and top with the tomato, onion and lettuce. To serve, put the grilled mushrooms on the burger buns and top with the tomato, onion and lettuce. To make the roasted mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms cap-side down in the base of a lightly greased ovenproof dish. To make the roasted mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms cap-side down in the base of a lightly greased ovenproof dish. Melt the butter in a small frying pan, add the garlic and cook for a minute. Spoon the mixture evenly over the mushrooms, then brush the edges of the mushrooms with olive oil. Season with salt and pepper and roast for 20–25 minutes. Melt the butter in a small frying pan, add the garlic and cook for a minute. Spoon the mixture evenly over the mushrooms, then brush the edges of the mushrooms with olive oil. Season with salt and pepper and roast for 20–25 minutes. Remove from the oven, transfer to warm serving plates and garnish with thyme leaves, if using. Remove from the oven, transfer to warm serving plates and garnish with thyme leaves, if using." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd47eb3bdbfd0cbffe5f" }
17e798b737b53e2cb71c24b465affcdf1451a6e0fe1ab9bfe87044ba408f9947
Cheese and chorizo rolls recipe An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_chorizo_rolls_96145_16x9.jpg These tear-and-share savoury rolls are lovely served warm from the oven. If they have cooled, warm them through slightly first. 500g/1lb 2oz strong white flour7g instant yeast1 tsp salt1 tsp sugar or honey2 tbsp olive oil300ml/10fl oz tepid water50g/1¾oz chorizo, finely chopped100g/3½oz hard cheese (such as cheddar or gouda), grated2 tbsp finely snipped chives (or finely chopped thyme, oregano, parsley)1 free-range egg, beaten, for glazing 500g/1lb 2oz strong white flour 7g instant yeast 1 tsp salt 1 tsp sugar or honey 2 tbsp olive oil 300ml/10fl oz tepid water 50g/1¾oz chorizo, finely chopped 100g/3½oz hard cheese (such as cheddar or gouda), grated 2 tbsp finely snipped chives (or finely chopped thyme, oregano, parsley) 1 free-range egg, beaten, for glazing Method Put the flour, yeast, salt and sugar (or honey) in a bowl and drizzle in the olive oil, then the water, mixing together until it comes together as a dough. Add the chorizo, 50g/1¾oz of the cheese and the chives (or other herbs).Knead in the bowl for a minute until the additions have worked in a little, then knead on a floured surface until the dough is smooth. Return to the bowl, cover with a damp cloth or cling film and leave to rest somewhere warm for 1½ –2 hours, until doubled in size.Preheat your oven to its highest setting. Knock back the risen dough and divide into 8–10 even pieces. Knead and shape into balls, then place in a 28cm/11in diameter cake tin or a small roasting tin, which has been lined with greaseproof paper. Cover with a damp towel again and leave to rise for another 20–30 minutes, or until risen and squashing together.Brush lightly with the egg glaze (you need a very light touch if the bread dough is at all puffy and springy), then sprinkle over the remaining 50g/1¾oz cheese. Bake in the oven for 20–25 minutes, or until cooked through and a golden-brown colour. They should feel slightly hollow. Serve warm from the oven or cold. Put the flour, yeast, salt and sugar (or honey) in a bowl and drizzle in the olive oil, then the water, mixing together until it comes together as a dough. Add the chorizo, 50g/1¾oz of the cheese and the chives (or other herbs). Put the flour, yeast, salt and sugar (or honey) in a bowl and drizzle in the olive oil, then the water, mixing together until it comes together as a dough. Add the chorizo, 50g/1¾oz of the cheese and the chives (or other herbs). Knead in the bowl for a minute until the additions have worked in a little, then knead on a floured surface until the dough is smooth. Knead in the bowl for a minute until the additions have worked in a little, then knead on a floured surface until the dough is smooth. Return to the bowl, cover with a damp cloth or cling film and leave to rest somewhere warm for 1½ –2 hours, until doubled in size. Return to the bowl, cover with a damp cloth or cling film and leave to rest somewhere warm for 1½ –2 hours, until doubled in size. Preheat your oven to its highest setting. Knock back the risen dough and divide into 8–10 even pieces. Preheat your oven to its highest setting. Knock back the risen dough and divide into 8–10 even pieces. Knead and shape into balls, then place in a 28cm/11in diameter cake tin or a small roasting tin, which has been lined with greaseproof paper. Cover with a damp towel again and leave to rise for another 20–30 minutes, or until risen and squashing together. Knead and shape into balls, then place in a 28cm/11in diameter cake tin or a small roasting tin, which has been lined with greaseproof paper. Cover with a damp towel again and leave to rise for another 20–30 minutes, or until risen and squashing together. Brush lightly with the egg glaze (you need a very light touch if the bread dough is at all puffy and springy), then sprinkle over the remaining 50g/1¾oz cheese. Brush lightly with the egg glaze (you need a very light touch if the bread dough is at all puffy and springy), then sprinkle over the remaining 50g/1¾oz cheese. Bake in the oven for 20–25 minutes, or until cooked through and a golden-brown colour. They should feel slightly hollow. Serve warm from the oven or cold. Bake in the oven for 20–25 minutes, or until cooked through and a golden-brown colour. They should feel slightly hollow. Serve warm from the oven or cold.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cheese_and_chorizo_rolls_96145", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cheese and chorizo rolls recipe", "content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_chorizo_rolls_96145_16x9.jpg These tear-and-share savoury rolls are lovely served warm from the oven. If they have cooled, warm them through slightly first. 500g/1lb 2oz strong white flour7g instant yeast1 tsp salt1 tsp sugar or honey2 tbsp olive oil300ml/10fl oz tepid water50g/1¾oz chorizo, finely chopped100g/3½oz hard cheese (such as cheddar or gouda), grated2 tbsp finely snipped chives (or finely chopped thyme, oregano, parsley)1 free-range egg, beaten, for glazing 500g/1lb 2oz strong white flour 7g instant yeast 1 tsp salt 1 tsp sugar or honey 2 tbsp olive oil 300ml/10fl oz tepid water 50g/1¾oz chorizo, finely chopped 100g/3½oz hard cheese (such as cheddar or gouda), grated 2 tbsp finely snipped chives (or finely chopped thyme, oregano, parsley) 1 free-range egg, beaten, for glazing Method Put the flour, yeast, salt and sugar (or honey) in a bowl and drizzle in the olive oil, then the water, mixing together until it comes together as a dough. Add the chorizo, 50g/1¾oz of the cheese and the chives (or other herbs).Knead in the bowl for a minute until the additions have worked in a little, then knead on a floured surface until the dough is smooth. Return to the bowl, cover with a damp cloth or cling film and leave to rest somewhere warm for 1½ –2 hours, until doubled in size.Preheat your oven to its highest setting. Knock back the risen dough and divide into 8–10 even pieces. Knead and shape into balls, then place in a 28cm/11in diameter cake tin or a small roasting tin, which has been lined with greaseproof paper. Cover with a damp towel again and leave to rise for another 20–30 minutes, or until risen and squashing together.Brush lightly with the egg glaze (you need a very light touch if the bread dough is at all puffy and springy), then sprinkle over the remaining 50g/1¾oz cheese. Bake in the oven for 20–25 minutes, or until cooked through and a golden-brown colour. They should feel slightly hollow. Serve warm from the oven or cold. Put the flour, yeast, salt and sugar (or honey) in a bowl and drizzle in the olive oil, then the water, mixing together until it comes together as a dough. Add the chorizo, 50g/1¾oz of the cheese and the chives (or other herbs). Put the flour, yeast, salt and sugar (or honey) in a bowl and drizzle in the olive oil, then the water, mixing together until it comes together as a dough. Add the chorizo, 50g/1¾oz of the cheese and the chives (or other herbs). Knead in the bowl for a minute until the additions have worked in a little, then knead on a floured surface until the dough is smooth. Knead in the bowl for a minute until the additions have worked in a little, then knead on a floured surface until the dough is smooth. Return to the bowl, cover with a damp cloth or cling film and leave to rest somewhere warm for 1½ –2 hours, until doubled in size. Return to the bowl, cover with a damp cloth or cling film and leave to rest somewhere warm for 1½ –2 hours, until doubled in size. Preheat your oven to its highest setting. Knock back the risen dough and divide into 8–10 even pieces. Preheat your oven to its highest setting. Knock back the risen dough and divide into 8–10 even pieces. Knead and shape into balls, then place in a 28cm/11in diameter cake tin or a small roasting tin, which has been lined with greaseproof paper. Cover with a damp towel again and leave to rise for another 20–30 minutes, or until risen and squashing together. Knead and shape into balls, then place in a 28cm/11in diameter cake tin or a small roasting tin, which has been lined with greaseproof paper. Cover with a damp towel again and leave to rise for another 20–30 minutes, or until risen and squashing together. Brush lightly with the egg glaze (you need a very light touch if the bread dough is at all puffy and springy), then sprinkle over the remaining 50g/1¾oz cheese. Brush lightly with the egg glaze (you need a very light touch if the bread dough is at all puffy and springy), then sprinkle over the remaining 50g/1¾oz cheese. Bake in the oven for 20–25 minutes, or until cooked through and a golden-brown colour. They should feel slightly hollow. Serve warm from the oven or cold. Bake in the oven for 20–25 minutes, or until cooked through and a golden-brown colour. They should feel slightly hollow. Serve warm from the oven or cold." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacd47eb3bdbfd0cbffe60" }
8b82054f52ff7db556229360fac5849d13ed68058739a6a656817316558c91bd
Pav bread rolls recipe An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pav_bread_rolls_01569_16x9.jpg These soft fluffy bread rolls are perfect for serving pav bhaji, a popular street food from Mumbai. 125ml/4fl oz lukewarm milk 125ml/4fl oz lukewarm water 20g/¾oz caster sugar 3g dried active yeast500g/1lb 2oz strong white bread flour ½ tsp salt 1 tsp sunflower oil 1 free-range egg yolk, beaten, for glazing 125ml/4fl oz lukewarm milk 125ml/4fl oz lukewarm water 20g/¾oz caster sugar 3g dried active yeast 500g/1lb 2oz strong white bread flour ½ tsp salt 1 tsp sunflower oil 1 free-range egg yolk, beaten, for glazing Method Add the milk, water, sugar, yeast and 100g/3½fl oz flour to the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Mix, then cover the bowl with a tea towel and leave to rest for 20 minutes. Add the rest of the flour and salt and combine in the mixer. Knead the dough on the lowest setting for 10–15 minutes, or until very smooth and elastic. Use the oil to grease the bowl and the surface of the dough, cover with a tea towel and leave in a warm place to rise for 2 hours, or until doubled in size. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with baking paper. Shape the dough into 10 equally-sized balls. To finish shaping pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top. Place the dough balls on the prepared baking tray, cover with a tea towel and prove for a further 20 minutes. Brush the tops of the rolls with beaten egg. Bake for 20–25 minutes and then cool on a wire rack before serving. Add the milk, water, sugar, yeast and 100g/3½fl oz flour to the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Mix, then cover the bowl with a tea towel and leave to rest for 20 minutes. Add the milk, water, sugar, yeast and 100g/3½fl oz flour to the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Mix, then cover the bowl with a tea towel and leave to rest for 20 minutes. Add the rest of the flour and salt and combine in the mixer. Knead the dough on the lowest setting for 10–15 minutes, or until very smooth and elastic. Add the rest of the flour and salt and combine in the mixer. Knead the dough on the lowest setting for 10–15 minutes, or until very smooth and elastic. Use the oil to grease the bowl and the surface of the dough, cover with a tea towel and leave in a warm place to rise for 2 hours, or until doubled in size. Use the oil to grease the bowl and the surface of the dough, cover with a tea towel and leave in a warm place to rise for 2 hours, or until doubled in size. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with baking paper. Shape the dough into 10 equally-sized balls. To finish shaping pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top. Shape the dough into 10 equally-sized balls. To finish shaping pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top. Place the dough balls on the prepared baking tray, cover with a tea towel and prove for a further 20 minutes. Place the dough balls on the prepared baking tray, cover with a tea towel and prove for a further 20 minutes. Brush the tops of the rolls with beaten egg. Bake for 20–25 minutes and then cool on a wire rack before serving. Brush the tops of the rolls with beaten egg. Bake for 20–25 minutes and then cool on a wire rack before serving.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pav_bread_rolls_01569", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pav bread rolls 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/pav_bread_rolls_01569_16x9.jpg These soft fluffy bread rolls are perfect for serving pav bhaji, a popular street food from Mumbai. 125ml/4fl oz lukewarm milk 125ml/4fl oz lukewarm water 20g/¾oz caster sugar 3g dried active yeast500g/1lb 2oz strong white bread flour ½ tsp salt 1 tsp sunflower oil 1 free-range egg yolk, beaten, for glazing 125ml/4fl oz lukewarm milk 125ml/4fl oz lukewarm water 20g/¾oz caster sugar 3g dried active yeast 500g/1lb 2oz strong white bread flour ½ tsp salt 1 tsp sunflower oil 1 free-range egg yolk, beaten, for glazing Method Add the milk, water, sugar, yeast and 100g/3½fl oz flour to the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Mix, then cover the bowl with a tea towel and leave to rest for 20 minutes. Add the rest of the flour and salt and combine in the mixer. Knead the dough on the lowest setting for 10–15 minutes, or until very smooth and elastic. Use the oil to grease the bowl and the surface of the dough, cover with a tea towel and leave in a warm place to rise for 2 hours, or until doubled in size. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with baking paper. Shape the dough into 10 equally-sized balls. To finish shaping pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top. Place the dough balls on the prepared baking tray, cover with a tea towel and prove for a further 20 minutes. Brush the tops of the rolls with beaten egg. Bake for 20–25 minutes and then cool on a wire rack before serving. Add the milk, water, sugar, yeast and 100g/3½fl oz flour to the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Mix, then cover the bowl with a tea towel and leave to rest for 20 minutes. Add the milk, water, sugar, yeast and 100g/3½fl oz flour to the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Mix, then cover the bowl with a tea towel and leave to rest for 20 minutes. Add the rest of the flour and salt and combine in the mixer. Knead the dough on the lowest setting for 10–15 minutes, or until very smooth and elastic. Add the rest of the flour and salt and combine in the mixer. Knead the dough on the lowest setting for 10–15 minutes, or until very smooth and elastic. Use the oil to grease the bowl and the surface of the dough, cover with a tea towel and leave in a warm place to rise for 2 hours, or until doubled in size. Use the oil to grease the bowl and the surface of the dough, cover with a tea towel and leave in a warm place to rise for 2 hours, or until doubled in size. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with baking paper. Shape the dough into 10 equally-sized balls. To finish shaping pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top. Shape the dough into 10 equally-sized balls. To finish shaping pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top. Place the dough balls on the prepared baking tray, cover with a tea towel and prove for a further 20 minutes. Place the dough balls on the prepared baking tray, cover with a tea towel and prove for a further 20 minutes. Brush the tops of the rolls with beaten egg. Bake for 20–25 minutes and then cool on a wire rack before serving. Brush the tops of the rolls with beaten egg. Bake for 20–25 minutes and then cool on a wire rack before serving." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }