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Healthy baked falafel recipe
An average of 4.5 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_falafel_with_09084_16x9.jpg This easy baked falafel recipe is made with fresh herbs, garlic and spices. Completely delicious but a spray of oil keeps the calorie count down. Each falafel provides 67 kcal, 4g protein, 7.8g carbohydrate (of which 1.2g sugars), 1.6g fat (of which 0.2g saturates), 2.3g fibre and 0.61g salt. 1 tsp olive oil 2 small onions (200g/7oz in total), finely chopped2 x 400g tins chickpeas, rinsed and drained 4 garlic cloves, grated 3 tsp ground cumin 2 tsp ground coriander 2 tsp sea salt flakes 30g/1oz coriander leaves, roughly chopped 30g/1oz flatleaf parsley leaves, roughly chopped 40g/1½oz plain flour freshly ground black pepper olive oil spray 1 tsp olive oil 2 small onions (200g/7oz in total), finely chopped 2 x 400g tins chickpeas, rinsed and drained 4 garlic cloves, grated 3 tsp ground cumin 2 tsp ground coriander 2 tsp sea salt flakes 30g/1oz coriander leaves, roughly chopped 30g/1oz flatleaf parsley leaves, roughly chopped 40g/1½oz plain flour freshly ground black pepper olive oil spray 200ml/7oz 0% fat plain yoghurt140g/5oz piece cucumber, grated 1 small garlic clove, finely grated 2 tbsp finely chopped mint leavespinch sea salt pinch granulated sweetener (optional) 200ml/7oz 0% fat plain yoghurt 140g/5oz piece cucumber, grated 1 small garlic clove, finely grated 2 tbsp finely chopped mint leaves pinch sea salt pinch granulated sweetener (optional) Method Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment. Heat the olive oil in small frying pan over a medium heat. Add the onions and cook for about 10 minutes, or until softened and starting to brown (add a splash of water if they start to stick). Remove from the heat and leave to cool. Put the onions, chickpeas, garlic, spices, salt, chopped herbs, flour and some pepper in a food processor. Pulse until the mixture is fairly smooth, stopping every so often to scrape down the sides with a spatula. You want to retain some texture but the paste should be able to hold together. Divide the mixture into 18 equal pieces and shape into patties. Place on the prepared baking tray and spray the patties with 10 sprays of oil. Cook on the top shelf of the oven for 20–25 minutes, or until golden-brown. For the tzatziki, put the yoghurt into a small bowl. Squeeze the grated cucumber to remove excess liquid, then add to the yoghurt with the garlic, mint, salt and sweetener. Mix well. Lower the oven setting to 200C/180C Fan/Gas 6 and move the tray of falafel to the bottom shelf of the oven. Bake for a further 20–25 minutes, or until cooked through. Sprinkle with a little salt and serve with the tzatziki. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment. Heat the olive oil in small frying pan over a medium heat. Add the onions and cook for about 10 minutes, or until softened and starting to brown (add a splash of water if they start to stick). Remove from the heat and leave to cool. Heat the olive oil in small frying pan over a medium heat. Add the onions and cook for about 10 minutes, or until softened and starting to brown (add a splash of water if they start to stick). Remove from the heat and leave to cool. Put the onions, chickpeas, garlic, spices, salt, chopped herbs, flour and some pepper in a food processor. Pulse until the mixture is fairly smooth, stopping every so often to scrape down the sides with a spatula. You want to retain some texture but the paste should be able to hold together. Put the onions, chickpeas, garlic, spices, salt, chopped herbs, flour and some pepper in a food processor. Pulse until the mixture is fairly smooth, stopping every so often to scrape down the sides with a spatula. You want to retain some texture but the paste should be able to hold together. Divide the mixture into 18 equal pieces and shape into patties. Place on the prepared baking tray and spray the patties with 10 sprays of oil. Cook on the top shelf of the oven for 20–25 minutes, or until golden-brown. Divide the mixture into 18 equal pieces and shape into patties. Place on the prepared baking tray and spray the patties with 10 sprays of oil. Cook on the top shelf of the oven for 20–25 minutes, or until golden-brown. For the tzatziki, put the yoghurt into a small bowl. Squeeze the grated cucumber to remove excess liquid, then add to the yoghurt with the garlic, mint, salt and sweetener. Mix well. For the tzatziki, put the yoghurt into a small bowl. Squeeze the grated cucumber to remove excess liquid, then add to the yoghurt with the garlic, mint, salt and sweetener. Mix well. Lower the oven setting to 200C/180C Fan/Gas 6 and move the tray of falafel to the bottom shelf of the oven. Bake for a further 20–25 minutes, or until cooked through. Sprinkle with a little salt and serve with the tzatziki. Lower the oven setting to 200C/180C Fan/Gas 6 and move the tray of falafel to the bottom shelf of the oven. Bake for a further 20–25 minutes, or until cooked through. Sprinkle with a little salt and serve with the tzatziki. Recipe tips Don’t forget to give the cucumber a squeeze to prevent the tzatziki being too wet.
|
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"url": "https://www.bbc.co.uk/food/recipes/baked_falafel_with_09084",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Healthy baked falafel recipe",
"content": "An average of 4.5 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_falafel_with_09084_16x9.jpg This easy baked falafel recipe is made with fresh herbs, garlic and spices. Completely delicious but a spray of oil keeps the calorie count down. Each falafel provides 67 kcal, 4g protein, 7.8g carbohydrate (of which 1.2g sugars), 1.6g fat (of which 0.2g saturates), 2.3g fibre and 0.61g salt. 1 tsp olive oil 2 small onions (200g/7oz in total), finely chopped2 x 400g tins chickpeas, rinsed and drained 4 garlic cloves, grated 3 tsp ground cumin 2 tsp ground coriander 2 tsp sea salt flakes 30g/1oz coriander leaves, roughly chopped 30g/1oz flatleaf parsley leaves, roughly chopped 40g/1½oz plain flour freshly ground black pepper olive oil spray 1 tsp olive oil 2 small onions (200g/7oz in total), finely chopped 2 x 400g tins chickpeas, rinsed and drained 4 garlic cloves, grated 3 tsp ground cumin 2 tsp ground coriander 2 tsp sea salt flakes 30g/1oz coriander leaves, roughly chopped 30g/1oz flatleaf parsley leaves, roughly chopped 40g/1½oz plain flour freshly ground black pepper olive oil spray 200ml/7oz 0% fat plain yoghurt140g/5oz piece cucumber, grated 1 small garlic clove, finely grated 2 tbsp finely chopped mint leavespinch sea salt pinch granulated sweetener (optional) 200ml/7oz 0% fat plain yoghurt 140g/5oz piece cucumber, grated 1 small garlic clove, finely grated 2 tbsp finely chopped mint leaves pinch sea salt pinch granulated sweetener (optional) Method Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment. Heat the olive oil in small frying pan over a medium heat. Add the onions and cook for about 10 minutes, or until softened and starting to brown (add a splash of water if they start to stick). Remove from the heat and leave to cool. Put the onions, chickpeas, garlic, spices, salt, chopped herbs, flour and some pepper in a food processor. Pulse until the mixture is fairly smooth, stopping every so often to scrape down the sides with a spatula. You want to retain some texture but the paste should be able to hold together. Divide the mixture into 18 equal pieces and shape into patties. Place on the prepared baking tray and spray the patties with 10 sprays of oil. Cook on the top shelf of the oven for 20–25 minutes, or until golden-brown. For the tzatziki, put the yoghurt into a small bowl. Squeeze the grated cucumber to remove excess liquid, then add to the yoghurt with the garlic, mint, salt and sweetener. Mix well. Lower the oven setting to 200C/180C Fan/Gas 6 and move the tray of falafel to the bottom shelf of the oven. Bake for a further 20–25 minutes, or until cooked through. Sprinkle with a little salt and serve with the tzatziki. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking parchment. Heat the olive oil in small frying pan over a medium heat. Add the onions and cook for about 10 minutes, or until softened and starting to brown (add a splash of water if they start to stick). Remove from the heat and leave to cool. Heat the olive oil in small frying pan over a medium heat. Add the onions and cook for about 10 minutes, or until softened and starting to brown (add a splash of water if they start to stick). Remove from the heat and leave to cool. Put the onions, chickpeas, garlic, spices, salt, chopped herbs, flour and some pepper in a food processor. Pulse until the mixture is fairly smooth, stopping every so often to scrape down the sides with a spatula. You want to retain some texture but the paste should be able to hold together. Put the onions, chickpeas, garlic, spices, salt, chopped herbs, flour and some pepper in a food processor. Pulse until the mixture is fairly smooth, stopping every so often to scrape down the sides with a spatula. You want to retain some texture but the paste should be able to hold together. Divide the mixture into 18 equal pieces and shape into patties. Place on the prepared baking tray and spray the patties with 10 sprays of oil. Cook on the top shelf of the oven for 20–25 minutes, or until golden-brown. Divide the mixture into 18 equal pieces and shape into patties. Place on the prepared baking tray and spray the patties with 10 sprays of oil. Cook on the top shelf of the oven for 20–25 minutes, or until golden-brown. For the tzatziki, put the yoghurt into a small bowl. Squeeze the grated cucumber to remove excess liquid, then add to the yoghurt with the garlic, mint, salt and sweetener. Mix well. For the tzatziki, put the yoghurt into a small bowl. Squeeze the grated cucumber to remove excess liquid, then add to the yoghurt with the garlic, mint, salt and sweetener. Mix well. Lower the oven setting to 200C/180C Fan/Gas 6 and move the tray of falafel to the bottom shelf of the oven. Bake for a further 20–25 minutes, or until cooked through. Sprinkle with a little salt and serve with the tzatziki. Lower the oven setting to 200C/180C Fan/Gas 6 and move the tray of falafel to the bottom shelf of the oven. Bake for a further 20–25 minutes, or until cooked through. Sprinkle with a little salt and serve with the tzatziki. Recipe tips Don’t forget to give the cucumber a squeeze to prevent the tzatziki being too wet."
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c203a0ee71d737f7a58ba4f2f6946aab58ea7d5c643748cdff83757d12cd52fe
|
Easy hummus recipe
An average of 4.5 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_hummus_96922_16x9.jpg No tahini or food processor? No problem! This quick and simple hummus recipe uses peanut butter and a potato masher instead! Serve with warm pitta bread, veggie sticks or tortilla chips for dipping. See also our easy chickpea stew recipe and easy falafel recipe for more ways to shuzsh up that tin! 400g tin chickpeas, drained2 tbsp smooth peanut butter or tahini1 garlic clove, finely grated or crushed½ lemon, juice only2 tbsp olive oil½ tsp salt2 tbsp waterfreshly ground black pepper 400g tin chickpeas, drained 2 tbsp smooth peanut butter or tahini 1 garlic clove, finely grated or crushed ½ lemon, juice only 2 tbsp olive oil ½ tsp salt 2 tbsp water freshly ground black pepper Method Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. Add the peanut butter, garlic, lemon juice, salt, oil and water.Season with pepper and beat well with a wooden spoon. Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. Add the peanut butter, garlic, lemon juice, salt, oil and water. Add the peanut butter, garlic, lemon juice, salt, oil and water. Season with pepper and beat well with a wooden spoon. Season with pepper and beat well with a wooden spoon. Recipe tips Leftover hummus can be covered and kept in the fridge for up to 3 days. If you do have a food processor, you can tip all the ingredients in together and pulse until smooth. If you are making small batches you'll need to scrape down the sides of the bowl a few times to make sure everything is combined.
|
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/easy_hummus_96922",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy hummus recipe",
"content": "An average of 4.5 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_hummus_96922_16x9.jpg No tahini or food processor? No problem! This quick and simple hummus recipe uses peanut butter and a potato masher instead! Serve with warm pitta bread, veggie sticks or tortilla chips for dipping. See also our easy chickpea stew recipe and easy falafel recipe for more ways to shuzsh up that tin! 400g tin chickpeas, drained2 tbsp smooth peanut butter or tahini1 garlic clove, finely grated or crushed½ lemon, juice only2 tbsp olive oil½ tsp salt2 tbsp waterfreshly ground black pepper 400g tin chickpeas, drained 2 tbsp smooth peanut butter or tahini 1 garlic clove, finely grated or crushed ½ lemon, juice only 2 tbsp olive oil ½ tsp salt 2 tbsp water freshly ground black pepper Method Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. Add the peanut butter, garlic, lemon juice, salt, oil and water.Season with pepper and beat well with a wooden spoon. Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. Put the chickpeas in a saucepan and mash with a potato masher until as smooth as possible. Add the peanut butter, garlic, lemon juice, salt, oil and water. Add the peanut butter, garlic, lemon juice, salt, oil and water. Season with pepper and beat well with a wooden spoon. Season with pepper and beat well with a wooden spoon. Recipe tips Leftover hummus can be covered and kept in the fridge for up to 3 days. If you do have a food processor, you can tip all the ingredients in together and pulse until smooth. If you are making small batches you'll need to scrape down the sides of the bowl a few times to make sure everything is combined."
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"subdomain": "Recipes"
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adf11c42eb89e425a8f53b4149fe7f7cdce5facd7bafec17dd51e096c8814ddf
|
How to make popcorn recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/popcorn_21465_16x9.jpg There are many ways to pop popcorn, but we think this one returns the least number of unpopped kernels and the best flavour. The crunchy caramel-coated popcorn will keep for a day or two in an airtight container. 1½ tbsp vegetable oil100g/3½oz popcorn kernels50g/1¾oz butter, melted (optional)pinch salt (optional)1 tbsp icing sugar (optional)pinch ground cinnamon (optional) 1½ tbsp vegetable oil 100g/3½oz popcorn kernels 50g/1¾oz butter, melted (optional) pinch salt (optional) 1 tbsp icing sugar (optional) pinch ground cinnamon (optional) 40g/1½oz butter90g/3¼oz golden syrup50g/1¾oz light brown sugar80g/2¾oz caster sugar1 tsp bicarbonate of sodahandful flaked almonds or peanuts (optional) 40g/1½oz butter 90g/3¼oz golden syrup 50g/1¾oz light brown sugar 80g/2¾oz caster sugar 1 tsp bicarbonate of soda handful flaked almonds or peanuts (optional) Method Add the oil to a deep, lidded pan and swirl around so that it coats the base. Add the popcorn and spread out in an even layer (you may want to use a little more or less popcorn, so it just covers the base of the pan). Put the pan over a medium–high heat until the first kernels begin to pop, shaking the pan from time to time to turn the kernels over.When the popping starts, put the lid on, leaving a crack open for steam to escape. Cook for about 1 minute, or until the popping stops. Immediately tip the popcorn into a large bowl or a large roasting tray. Add the melted butter and salt, or icing sugar and cinnamon and stir to coat to your liking.To make the caramel coating (if using), preheat the oven to 170C/150C Fan/Gas 5 and line a large roasting tray with baking paper. Put the freshly made popcorn into the tray.Put all the caramel coating ingredients, except the bicarbonate of soda and nuts, in a saucepan over a medium heat, stirring until the sugar has melted. Bring the mixture to a steady simmer for 3–5 minutes, stirring occasionally, until it is slightly darker.Turn off the heat. Working quickly, stir in the bicarbonate of soda until the caramel has puffed up. Immediately spoon over the hot popcorn and mix it through. (CAUTION: Caramel is extremely hot. Do not let it touch your skin or handle the hot coated popcorn.) Sprinkle with salt, if you like.Bake the popcorn for 10 minutes and then give it a stir. At this point you could add the flaked almonds or peanuts. Return to the oven for another 10 minutes. Carefully slide the baking paper out of the roasting tray and spread the popcorn out to cool completely. Store in an airtight tin. Add the oil to a deep, lidded pan and swirl around so that it coats the base. Add the popcorn and spread out in an even layer (you may want to use a little more or less popcorn, so it just covers the base of the pan). Put the pan over a medium–high heat until the first kernels begin to pop, shaking the pan from time to time to turn the kernels over. Add the oil to a deep, lidded pan and swirl around so that it coats the base. Add the popcorn and spread out in an even layer (you may want to use a little more or less popcorn, so it just covers the base of the pan). Put the pan over a medium–high heat until the first kernels begin to pop, shaking the pan from time to time to turn the kernels over. When the popping starts, put the lid on, leaving a crack open for steam to escape. Cook for about 1 minute, or until the popping stops. Immediately tip the popcorn into a large bowl or a large roasting tray. Add the melted butter and salt, or icing sugar and cinnamon and stir to coat to your liking. When the popping starts, put the lid on, leaving a crack open for steam to escape. Cook for about 1 minute, or until the popping stops. Immediately tip the popcorn into a large bowl or a large roasting tray. Add the melted butter and salt, or icing sugar and cinnamon and stir to coat to your liking. To make the caramel coating (if using), preheat the oven to 170C/150C Fan/Gas 5 and line a large roasting tray with baking paper. Put the freshly made popcorn into the tray. To make the caramel coating (if using), preheat the oven to 170C/150C Fan/Gas 5 and line a large roasting tray with baking paper. Put the freshly made popcorn into the tray. Put all the caramel coating ingredients, except the bicarbonate of soda and nuts, in a saucepan over a medium heat, stirring until the sugar has melted. Bring the mixture to a steady simmer for 3–5 minutes, stirring occasionally, until it is slightly darker. Put all the caramel coating ingredients, except the bicarbonate of soda and nuts, in a saucepan over a medium heat, stirring until the sugar has melted. Bring the mixture to a steady simmer for 3–5 minutes, stirring occasionally, until it is slightly darker. Turn off the heat. Working quickly, stir in the bicarbonate of soda until the caramel has puffed up. Immediately spoon over the hot popcorn and mix it through. (CAUTION: Caramel is extremely hot. Do not let it touch your skin or handle the hot coated popcorn.) Sprinkle with salt, if you like. Turn off the heat. Working quickly, stir in the bicarbonate of soda until the caramel has puffed up. Immediately spoon over the hot popcorn and mix it through. (CAUTION: Caramel is extremely hot. Do not let it touch your skin or handle the hot coated popcorn.) Sprinkle with salt, if you like. Bake the popcorn for 10 minutes and then give it a stir. At this point you could add the flaked almonds or peanuts. Return to the oven for another 10 minutes. Bake the popcorn for 10 minutes and then give it a stir. At this point you could add the flaked almonds or peanuts. Return to the oven for another 10 minutes. Carefully slide the baking paper out of the roasting tray and spread the popcorn out to cool completely. Store in an airtight tin. Carefully slide the baking paper out of the roasting tray and spread the popcorn out to cool completely. Store in an airtight tin. Recipe tips You could leave the popcorn plain for kids or dress simply with some butter or icing sugar. The crunchy caramel coating takes it to another level. When making the caramel coated popcorn, to clean your pan, pour in some boiling water. Return the pan to the hob or oven, if needed, to dissolve the caramel.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/popcorn_21465",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to make popcorn 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/popcorn_21465_16x9.jpg There are many ways to pop popcorn, but we think this one returns the least number of unpopped kernels and the best flavour. The crunchy caramel-coated popcorn will keep for a day or two in an airtight container. 1½ tbsp vegetable oil100g/3½oz popcorn kernels50g/1¾oz butter, melted (optional)pinch salt (optional)1 tbsp icing sugar (optional)pinch ground cinnamon (optional) 1½ tbsp vegetable oil 100g/3½oz popcorn kernels 50g/1¾oz butter, melted (optional) pinch salt (optional) 1 tbsp icing sugar (optional) pinch ground cinnamon (optional) 40g/1½oz butter90g/3¼oz golden syrup50g/1¾oz light brown sugar80g/2¾oz caster sugar1 tsp bicarbonate of sodahandful flaked almonds or peanuts (optional) 40g/1½oz butter 90g/3¼oz golden syrup 50g/1¾oz light brown sugar 80g/2¾oz caster sugar 1 tsp bicarbonate of soda handful flaked almonds or peanuts (optional) Method Add the oil to a deep, lidded pan and swirl around so that it coats the base. Add the popcorn and spread out in an even layer (you may want to use a little more or less popcorn, so it just covers the base of the pan). Put the pan over a medium–high heat until the first kernels begin to pop, shaking the pan from time to time to turn the kernels over.When the popping starts, put the lid on, leaving a crack open for steam to escape. Cook for about 1 minute, or until the popping stops. Immediately tip the popcorn into a large bowl or a large roasting tray. Add the melted butter and salt, or icing sugar and cinnamon and stir to coat to your liking.To make the caramel coating (if using), preheat the oven to 170C/150C Fan/Gas 5 and line a large roasting tray with baking paper. Put the freshly made popcorn into the tray.Put all the caramel coating ingredients, except the bicarbonate of soda and nuts, in a saucepan over a medium heat, stirring until the sugar has melted. Bring the mixture to a steady simmer for 3–5 minutes, stirring occasionally, until it is slightly darker.Turn off the heat. Working quickly, stir in the bicarbonate of soda until the caramel has puffed up. Immediately spoon over the hot popcorn and mix it through. (CAUTION: Caramel is extremely hot. Do not let it touch your skin or handle the hot coated popcorn.) Sprinkle with salt, if you like.Bake the popcorn for 10 minutes and then give it a stir. At this point you could add the flaked almonds or peanuts. Return to the oven for another 10 minutes. Carefully slide the baking paper out of the roasting tray and spread the popcorn out to cool completely. Store in an airtight tin. Add the oil to a deep, lidded pan and swirl around so that it coats the base. Add the popcorn and spread out in an even layer (you may want to use a little more or less popcorn, so it just covers the base of the pan). Put the pan over a medium–high heat until the first kernels begin to pop, shaking the pan from time to time to turn the kernels over. Add the oil to a deep, lidded pan and swirl around so that it coats the base. Add the popcorn and spread out in an even layer (you may want to use a little more or less popcorn, so it just covers the base of the pan). Put the pan over a medium–high heat until the first kernels begin to pop, shaking the pan from time to time to turn the kernels over. When the popping starts, put the lid on, leaving a crack open for steam to escape. Cook for about 1 minute, or until the popping stops. Immediately tip the popcorn into a large bowl or a large roasting tray. Add the melted butter and salt, or icing sugar and cinnamon and stir to coat to your liking. When the popping starts, put the lid on, leaving a crack open for steam to escape. Cook for about 1 minute, or until the popping stops. Immediately tip the popcorn into a large bowl or a large roasting tray. Add the melted butter and salt, or icing sugar and cinnamon and stir to coat to your liking. To make the caramel coating (if using), preheat the oven to 170C/150C Fan/Gas 5 and line a large roasting tray with baking paper. Put the freshly made popcorn into the tray. To make the caramel coating (if using), preheat the oven to 170C/150C Fan/Gas 5 and line a large roasting tray with baking paper. Put the freshly made popcorn into the tray. Put all the caramel coating ingredients, except the bicarbonate of soda and nuts, in a saucepan over a medium heat, stirring until the sugar has melted. Bring the mixture to a steady simmer for 3–5 minutes, stirring occasionally, until it is slightly darker. Put all the caramel coating ingredients, except the bicarbonate of soda and nuts, in a saucepan over a medium heat, stirring until the sugar has melted. Bring the mixture to a steady simmer for 3–5 minutes, stirring occasionally, until it is slightly darker. Turn off the heat. Working quickly, stir in the bicarbonate of soda until the caramel has puffed up. Immediately spoon over the hot popcorn and mix it through. (CAUTION: Caramel is extremely hot. Do not let it touch your skin or handle the hot coated popcorn.) Sprinkle with salt, if you like. Turn off the heat. Working quickly, stir in the bicarbonate of soda until the caramel has puffed up. Immediately spoon over the hot popcorn and mix it through. (CAUTION: Caramel is extremely hot. Do not let it touch your skin or handle the hot coated popcorn.) Sprinkle with salt, if you like. Bake the popcorn for 10 minutes and then give it a stir. At this point you could add the flaked almonds or peanuts. Return to the oven for another 10 minutes. Bake the popcorn for 10 minutes and then give it a stir. At this point you could add the flaked almonds or peanuts. Return to the oven for another 10 minutes. Carefully slide the baking paper out of the roasting tray and spread the popcorn out to cool completely. Store in an airtight tin. Carefully slide the baking paper out of the roasting tray and spread the popcorn out to cool completely. Store in an airtight tin. Recipe tips You could leave the popcorn plain for kids or dress simply with some butter or icing sugar. The crunchy caramel coating takes it to another level. When making the caramel coated popcorn, to clean your pan, pour in some boiling water. Return the pan to the hob or oven, if needed, to dissolve the caramel."
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bca0bc0085b8e919f4ccfc4bb5d3aa6ca6cd0fd05a4d81d311e4099c8fd6b7a0
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Broccoli chickpea salad recipe
Blitzed broccoli and chickpea salad base An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_chickpea_salad_64843_16x9.jpg This 10-minute salad base is spiced with citrusy sumac and given a nuttiness with golden fried almonds. It keeps really well in the fridge so you can dip into it for lunches, sides and meals-to-go all week. For this recipe you will need a food processor. 4 tbsp extra virgin olive oil3 tbsp flaked almonds2 tbsp sumac1 red onion, cut into 8 wedges1 large head broccoli or 2 small (about 450g/5oz), stalks trimmed and roughly peeled to remove the tough outer skin1 x 600g jar chickpeas, drainedsalt and freshly ground black pepper 4 tbsp extra virgin olive oil 3 tbsp flaked almonds 2 tbsp sumac 1 red onion, cut into 8 wedges 1 large head broccoli or 2 small (about 450g/5oz), stalks trimmed and roughly peeled to remove the tough outer skin 1 x 600g jar chickpeas, drained salt and freshly ground black pepper Method Add the olive oil and almonds to a small saucepan and place over a medium-low heat, stirring occasionally until the almonds turn golden (about 3–4 minutes). Stir in the sumac then remove from the heat and set aside to infuse.Tip the red onion into the bowl of a food processor. Pulse 3–4 times. Roughly chop the broccoli then add to the processor and pulse another 15–18 times, until it's in small chunks (similar in size to the chickpeas). Combine the almond and sumac oil, broccoli mixture and chickpeas in a large mixing bowl and toss well to combine. Season, then transfer to an airtight container and store in the fridge for 3–5 days. Add the olive oil and almonds to a small saucepan and place over a medium-low heat, stirring occasionally until the almonds turn golden (about 3–4 minutes). Stir in the sumac then remove from the heat and set aside to infuse. Add the olive oil and almonds to a small saucepan and place over a medium-low heat, stirring occasionally until the almonds turn golden (about 3–4 minutes). Stir in the sumac then remove from the heat and set aside to infuse. Tip the red onion into the bowl of a food processor. Pulse 3–4 times. Roughly chop the broccoli then add to the processor and pulse another 15–18 times, until it's in small chunks (similar in size to the chickpeas). Tip the red onion into the bowl of a food processor. Pulse 3–4 times. Roughly chop the broccoli then add to the processor and pulse another 15–18 times, until it's in small chunks (similar in size to the chickpeas). Combine the almond and sumac oil, broccoli mixture and chickpeas in a large mixing bowl and toss well to combine. Season, then transfer to an airtight container and store in the fridge for 3–5 days. Combine the almond and sumac oil, broccoli mixture and chickpeas in a large mixing bowl and toss well to combine. Season, then transfer to an airtight container and store in the fridge for 3–5 days. Recipe tips If you can't get hold of jarred chickpeas, use 1½ tins of chickpeas, but buy the best quality you can afford so you get plump, soft chickpeas (the cheapest chickpeas can be small and quite hard). For a filling lunch or light dinner, top this salad base with your choice of protein. Tofu, chicken and tuna all work well.
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"title": "Broccoli chickpea salad recipe",
"content": "Blitzed broccoli and chickpea salad base An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccoli_chickpea_salad_64843_16x9.jpg This 10-minute salad base is spiced with citrusy sumac and given a nuttiness with golden fried almonds. It keeps really well in the fridge so you can dip into it for lunches, sides and meals-to-go all week. For this recipe you will need a food processor. 4 tbsp extra virgin olive oil3 tbsp flaked almonds2 tbsp sumac1 red onion, cut into 8 wedges1 large head broccoli or 2 small (about 450g/5oz), stalks trimmed and roughly peeled to remove the tough outer skin1 x 600g jar chickpeas, drainedsalt and freshly ground black pepper 4 tbsp extra virgin olive oil 3 tbsp flaked almonds 2 tbsp sumac 1 red onion, cut into 8 wedges 1 large head broccoli or 2 small (about 450g/5oz), stalks trimmed and roughly peeled to remove the tough outer skin 1 x 600g jar chickpeas, drained salt and freshly ground black pepper Method Add the olive oil and almonds to a small saucepan and place over a medium-low heat, stirring occasionally until the almonds turn golden (about 3–4 minutes). Stir in the sumac then remove from the heat and set aside to infuse.Tip the red onion into the bowl of a food processor. Pulse 3–4 times. Roughly chop the broccoli then add to the processor and pulse another 15–18 times, until it's in small chunks (similar in size to the chickpeas). Combine the almond and sumac oil, broccoli mixture and chickpeas in a large mixing bowl and toss well to combine. Season, then transfer to an airtight container and store in the fridge for 3–5 days. Add the olive oil and almonds to a small saucepan and place over a medium-low heat, stirring occasionally until the almonds turn golden (about 3–4 minutes). Stir in the sumac then remove from the heat and set aside to infuse. Add the olive oil and almonds to a small saucepan and place over a medium-low heat, stirring occasionally until the almonds turn golden (about 3–4 minutes). Stir in the sumac then remove from the heat and set aside to infuse. Tip the red onion into the bowl of a food processor. Pulse 3–4 times. Roughly chop the broccoli then add to the processor and pulse another 15–18 times, until it's in small chunks (similar in size to the chickpeas). Tip the red onion into the bowl of a food processor. Pulse 3–4 times. Roughly chop the broccoli then add to the processor and pulse another 15–18 times, until it's in small chunks (similar in size to the chickpeas). Combine the almond and sumac oil, broccoli mixture and chickpeas in a large mixing bowl and toss well to combine. Season, then transfer to an airtight container and store in the fridge for 3–5 days. Combine the almond and sumac oil, broccoli mixture and chickpeas in a large mixing bowl and toss well to combine. Season, then transfer to an airtight container and store in the fridge for 3–5 days. Recipe tips If you can't get hold of jarred chickpeas, use 1½ tins of chickpeas, but buy the best quality you can afford so you get plump, soft chickpeas (the cheapest chickpeas can be small and quite hard). For a filling lunch or light dinner, top this salad base with your choice of protein. Tofu, chicken and tuna all work well."
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9f4c8a21fe546f60ca8cbe7344ae7d123123bbc913c0c90ebc70ac8a700383ed
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Katsu-style chicken traybake recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_katsu_traybake_96772_16x9.jpg Crispy chicken is baked with the flavours of an aromatic katsu curry in this all-in-one dinner. A midweek game changer. 1 tbsp sesame oil 1 tsp runny honey 1 tsp Japanese curry paste 4 chicken breasts50g/1¾oz panko breadcrumbs 1 tbsp sesame oil 1 tsp runny honey 1 tsp Japanese curry paste 4 chicken breasts 50g/1¾oz panko breadcrumbs 1 large carrot, peeled and cut into batons 1 red pepper, cut into strips 1 red onion, sliced 3 spring onions, 2 chopped into chunky pieces, 1 finely sliced5cm/2in piece fresh root ginger, peeled and finely grated 1 large garlic clove, finely grated300g/10½oz jasmine rice or basmati rice85g/3oz Japanese curry paste 400ml tin coconut milk 250ml/9fl oz vegetable or chicken stock1 tsp runny honey pinch sea salt 1 large carrot, peeled and cut into batons 1 red pepper, cut into strips 1 red onion, sliced 3 spring onions, 2 chopped into chunky pieces, 1 finely sliced 5cm/2in piece fresh root ginger, peeled and finely grated 1 large garlic clove, finely grated 300g/10½oz jasmine rice or basmati rice 85g/3oz Japanese curry paste 400ml tin coconut milk 250ml/9fl oz vegetable or chicken stock 1 tsp runny honey pinch sea salt Method To make the chicken, place the oil, honey and curry paste in a large bowl and stir to combine. Add the chicken breasts to the bowl and stir to fully coat the breasts in the marinade. Pour the breadcrumbs into a shallow bowl. Place one chicken breast at a time in the crumbs, top-side down, to coat. Set aside while you prepare the traybake. Preheat the oven to 200C/180C Fan/Gas 6. To make the traybake, place the carrot, pepper, onion, the 2 chopped spring onions, ginger and garlic in a large baking tray or roasting tin. Add the rice then spoon in the katsu paste. Pour in the coconut milk, stock and honey. Stir well to combine all of the ingredients. Season with a little salt. Carefully lay the chicken breasts on the top of the rice mixture to ensure the breadcrumbs sit above the liquid. Cook for 25–30 minutes until the chicken is golden and cooked through, and the rice has absorbed all of the liquid. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Fluff the rice using a fork. Scatter with the finely sliced spring onion and serve immediately. To make the chicken, place the oil, honey and curry paste in a large bowl and stir to combine. Add the chicken breasts to the bowl and stir to fully coat the breasts in the marinade. To make the chicken, place the oil, honey and curry paste in a large bowl and stir to combine. Add the chicken breasts to the bowl and stir to fully coat the breasts in the marinade. Pour the breadcrumbs into a shallow bowl. Place one chicken breast at a time in the crumbs, top-side down, to coat. Set aside while you prepare the traybake. Pour the breadcrumbs into a shallow bowl. Place one chicken breast at a time in the crumbs, top-side down, to coat. Set aside while you prepare the traybake. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the traybake, place the carrot, pepper, onion, the 2 chopped spring onions, ginger and garlic in a large baking tray or roasting tin. Add the rice then spoon in the katsu paste. Pour in the coconut milk, stock and honey. Stir well to combine all of the ingredients. Season with a little salt. To make the traybake, place the carrot, pepper, onion, the 2 chopped spring onions, ginger and garlic in a large baking tray or roasting tin. Add the rice then spoon in the katsu paste. Pour in the coconut milk, stock and honey. Stir well to combine all of the ingredients. Season with a little salt. Carefully lay the chicken breasts on the top of the rice mixture to ensure the breadcrumbs sit above the liquid. Carefully lay the chicken breasts on the top of the rice mixture to ensure the breadcrumbs sit above the liquid. Cook for 25–30 minutes until the chicken is golden and cooked through, and the rice has absorbed all of the liquid. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Fluff the rice using a fork. Cook for 25–30 minutes until the chicken is golden and cooked through, and the rice has absorbed all of the liquid. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Fluff the rice using a fork. Scatter with the finely sliced spring onion and serve immediately. Scatter with the finely sliced spring onion and serve immediately.
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"title": "Katsu-style chicken traybake recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_katsu_traybake_96772_16x9.jpg Crispy chicken is baked with the flavours of an aromatic katsu curry in this all-in-one dinner. A midweek game changer. 1 tbsp sesame oil 1 tsp runny honey 1 tsp Japanese curry paste 4 chicken breasts50g/1¾oz panko breadcrumbs 1 tbsp sesame oil 1 tsp runny honey 1 tsp Japanese curry paste 4 chicken breasts 50g/1¾oz panko breadcrumbs 1 large carrot, peeled and cut into batons 1 red pepper, cut into strips 1 red onion, sliced 3 spring onions, 2 chopped into chunky pieces, 1 finely sliced5cm/2in piece fresh root ginger, peeled and finely grated 1 large garlic clove, finely grated300g/10½oz jasmine rice or basmati rice85g/3oz Japanese curry paste 400ml tin coconut milk 250ml/9fl oz vegetable or chicken stock1 tsp runny honey pinch sea salt 1 large carrot, peeled and cut into batons 1 red pepper, cut into strips 1 red onion, sliced 3 spring onions, 2 chopped into chunky pieces, 1 finely sliced 5cm/2in piece fresh root ginger, peeled and finely grated 1 large garlic clove, finely grated 300g/10½oz jasmine rice or basmati rice 85g/3oz Japanese curry paste 400ml tin coconut milk 250ml/9fl oz vegetable or chicken stock 1 tsp runny honey pinch sea salt Method To make the chicken, place the oil, honey and curry paste in a large bowl and stir to combine. Add the chicken breasts to the bowl and stir to fully coat the breasts in the marinade. Pour the breadcrumbs into a shallow bowl. Place one chicken breast at a time in the crumbs, top-side down, to coat. Set aside while you prepare the traybake. Preheat the oven to 200C/180C Fan/Gas 6. To make the traybake, place the carrot, pepper, onion, the 2 chopped spring onions, ginger and garlic in a large baking tray or roasting tin. Add the rice then spoon in the katsu paste. Pour in the coconut milk, stock and honey. Stir well to combine all of the ingredients. Season with a little salt. Carefully lay the chicken breasts on the top of the rice mixture to ensure the breadcrumbs sit above the liquid. Cook for 25–30 minutes until the chicken is golden and cooked through, and the rice has absorbed all of the liquid. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Fluff the rice using a fork. Scatter with the finely sliced spring onion and serve immediately. To make the chicken, place the oil, honey and curry paste in a large bowl and stir to combine. Add the chicken breasts to the bowl and stir to fully coat the breasts in the marinade. To make the chicken, place the oil, honey and curry paste in a large bowl and stir to combine. Add the chicken breasts to the bowl and stir to fully coat the breasts in the marinade. Pour the breadcrumbs into a shallow bowl. Place one chicken breast at a time in the crumbs, top-side down, to coat. Set aside while you prepare the traybake. Pour the breadcrumbs into a shallow bowl. Place one chicken breast at a time in the crumbs, top-side down, to coat. Set aside while you prepare the traybake. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the traybake, place the carrot, pepper, onion, the 2 chopped spring onions, ginger and garlic in a large baking tray or roasting tin. Add the rice then spoon in the katsu paste. Pour in the coconut milk, stock and honey. Stir well to combine all of the ingredients. Season with a little salt. To make the traybake, place the carrot, pepper, onion, the 2 chopped spring onions, ginger and garlic in a large baking tray or roasting tin. Add the rice then spoon in the katsu paste. Pour in the coconut milk, stock and honey. Stir well to combine all of the ingredients. Season with a little salt. Carefully lay the chicken breasts on the top of the rice mixture to ensure the breadcrumbs sit above the liquid. Carefully lay the chicken breasts on the top of the rice mixture to ensure the breadcrumbs sit above the liquid. Cook for 25–30 minutes until the chicken is golden and cooked through, and the rice has absorbed all of the liquid. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Fluff the rice using a fork. Cook for 25–30 minutes until the chicken is golden and cooked through, and the rice has absorbed all of the liquid. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Fluff the rice using a fork. Scatter with the finely sliced spring onion and serve immediately. Scatter with the finely sliced spring onion and serve immediately."
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eec15795604e8632ce2a5520170e1cf878a27ddcd90fff6ad19c0731c2070a20
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Everything bagel galette with smoked trout recipe
Everything bagel galette with cream cheese and smoked trout An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/everything_bagel_galette_13383_16x9.jpg Perfect for a laid-back brunch with friends, this bagel-inspired galette is made for sharing. You can mix and match the fillings to suit everyone’s tastes. 90g/3¼oz plain flour, plus extra for dusting55g/2oz salted butter, chilled and cut into cubes45g/1½oz Greek-style yoghurt1 free-range egg yolk, beaten, for brushing 90g/3¼oz plain flour, plus extra for dusting 55g/2oz salted butter, chilled and cut into cubes 45g/1½oz Greek-style yoghurt 1 free-range egg yolk, beaten, for brushing 100g/3½oz garlic and herb cream cheese100g/3½oz smoked trout or salmon, cut into bite-sized strips½ red onion, very finely sliced into rings1 gherkin or a few cornichons, finely slicedfew fresh dill sprigs, leaves picked1 tbsp finely chopped fresh chives1 tsp non pareilles capersfreshly ground black pepper 100g/3½oz garlic and herb cream cheese 100g/3½oz smoked trout or salmon, cut into bite-sized strips ½ red onion, very finely sliced into rings 1 gherkin or a few cornichons, finely sliced few fresh dill sprigs, leaves picked 1 tbsp finely chopped fresh chives 1 tsp non pareilles capers freshly ground black pepper ¼ tsp garlic granules¼ tsp onion granules½ tsp sesame seeds½ tsp poppy seeds½ tsp sea salt flakes ¼ tsp garlic granules ¼ tsp onion granules ½ tsp sesame seeds ½ tsp poppy seeds ½ tsp sea salt flakes Method To make the pastry, pulse the flour and butter in a food processor a few times until the mixture resembles breadcrumbs. Add the yoghurt, pulse again, and then add ½ teaspoon of cold water at a time until a dough forms.Transfer the dough to a lightly floured surface and shape into a ball. Wrap the dough in cling film and chill in the fridge for at least 1 hour.Preheat the oven to 200C/180C Fan/Gas 6. Roll the dough out on a lightly floured surface to a 23cm/9in round that is approximately the thickness of a £1 coin. Transfer to a large baking tray lined with baking paper.To add the filling, spread the cream cheese in the centre of the dough, leaving a 6cm/2½in border around the edges. Fold in the pastry boarder all around the circle, so it sits over the edges of the filling. Press down gently so that it holds. Brush the pastry crust edges all over with the egg yolk. To make the everything bagel seed mix, combine all of the ingredients in a bowl. Sprinkle this evenly over the pastry crust edges. Bake for 30–35 minutes until the crust is golden and the pastry is cooked through. Leave to cool for 10 minutes.Arrange the strips of trout in coils on top of the galette, then add the onion rings, gherkin, dill, chives and capers. Season with the black pepper and serve. To make the pastry, pulse the flour and butter in a food processor a few times until the mixture resembles breadcrumbs. Add the yoghurt, pulse again, and then add ½ teaspoon of cold water at a time until a dough forms. To make the pastry, pulse the flour and butter in a food processor a few times until the mixture resembles breadcrumbs. Add the yoghurt, pulse again, and then add ½ teaspoon of cold water at a time until a dough forms. Transfer the dough to a lightly floured surface and shape into a ball. Wrap the dough in cling film and chill in the fridge for at least 1 hour. Transfer the dough to a lightly floured surface and shape into a ball. Wrap the dough in cling film and chill in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll the dough out on a lightly floured surface to a 23cm/9in round that is approximately the thickness of a £1 coin. Transfer to a large baking tray lined with baking paper. Roll the dough out on a lightly floured surface to a 23cm/9in round that is approximately the thickness of a £1 coin. Transfer to a large baking tray lined with baking paper. To add the filling, spread the cream cheese in the centre of the dough, leaving a 6cm/2½in border around the edges. To add the filling, spread the cream cheese in the centre of the dough, leaving a 6cm/2½in border around the edges. Fold in the pastry boarder all around the circle, so it sits over the edges of the filling. Press down gently so that it holds. Brush the pastry crust edges all over with the egg yolk. Fold in the pastry boarder all around the circle, so it sits over the edges of the filling. Press down gently so that it holds. Brush the pastry crust edges all over with the egg yolk. To make the everything bagel seed mix, combine all of the ingredients in a bowl. Sprinkle this evenly over the pastry crust edges. To make the everything bagel seed mix, combine all of the ingredients in a bowl. Sprinkle this evenly over the pastry crust edges. Bake for 30–35 minutes until the crust is golden and the pastry is cooked through. Leave to cool for 10 minutes. Bake for 30–35 minutes until the crust is golden and the pastry is cooked through. Leave to cool for 10 minutes. Arrange the strips of trout in coils on top of the galette, then add the onion rings, gherkin, dill, chives and capers. Season with the black pepper and serve. Arrange the strips of trout in coils on top of the galette, then add the onion rings, gherkin, dill, chives and capers. Season with the black pepper and serve.
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"content": "Everything bagel galette with cream cheese and smoked trout An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/everything_bagel_galette_13383_16x9.jpg Perfect for a laid-back brunch with friends, this bagel-inspired galette is made for sharing. You can mix and match the fillings to suit everyone’s tastes. 90g/3¼oz plain flour, plus extra for dusting55g/2oz salted butter, chilled and cut into cubes45g/1½oz Greek-style yoghurt1 free-range egg yolk, beaten, for brushing 90g/3¼oz plain flour, plus extra for dusting 55g/2oz salted butter, chilled and cut into cubes 45g/1½oz Greek-style yoghurt 1 free-range egg yolk, beaten, for brushing 100g/3½oz garlic and herb cream cheese100g/3½oz smoked trout or salmon, cut into bite-sized strips½ red onion, very finely sliced into rings1 gherkin or a few cornichons, finely slicedfew fresh dill sprigs, leaves picked1 tbsp finely chopped fresh chives1 tsp non pareilles capersfreshly ground black pepper 100g/3½oz garlic and herb cream cheese 100g/3½oz smoked trout or salmon, cut into bite-sized strips ½ red onion, very finely sliced into rings 1 gherkin or a few cornichons, finely sliced few fresh dill sprigs, leaves picked 1 tbsp finely chopped fresh chives 1 tsp non pareilles capers freshly ground black pepper ¼ tsp garlic granules¼ tsp onion granules½ tsp sesame seeds½ tsp poppy seeds½ tsp sea salt flakes ¼ tsp garlic granules ¼ tsp onion granules ½ tsp sesame seeds ½ tsp poppy seeds ½ tsp sea salt flakes Method To make the pastry, pulse the flour and butter in a food processor a few times until the mixture resembles breadcrumbs. Add the yoghurt, pulse again, and then add ½ teaspoon of cold water at a time until a dough forms.Transfer the dough to a lightly floured surface and shape into a ball. Wrap the dough in cling film and chill in the fridge for at least 1 hour.Preheat the oven to 200C/180C Fan/Gas 6. Roll the dough out on a lightly floured surface to a 23cm/9in round that is approximately the thickness of a £1 coin. Transfer to a large baking tray lined with baking paper.To add the filling, spread the cream cheese in the centre of the dough, leaving a 6cm/2½in border around the edges. Fold in the pastry boarder all around the circle, so it sits over the edges of the filling. Press down gently so that it holds. Brush the pastry crust edges all over with the egg yolk. To make the everything bagel seed mix, combine all of the ingredients in a bowl. Sprinkle this evenly over the pastry crust edges. Bake for 30–35 minutes until the crust is golden and the pastry is cooked through. Leave to cool for 10 minutes.Arrange the strips of trout in coils on top of the galette, then add the onion rings, gherkin, dill, chives and capers. Season with the black pepper and serve. To make the pastry, pulse the flour and butter in a food processor a few times until the mixture resembles breadcrumbs. Add the yoghurt, pulse again, and then add ½ teaspoon of cold water at a time until a dough forms. To make the pastry, pulse the flour and butter in a food processor a few times until the mixture resembles breadcrumbs. Add the yoghurt, pulse again, and then add ½ teaspoon of cold water at a time until a dough forms. Transfer the dough to a lightly floured surface and shape into a ball. Wrap the dough in cling film and chill in the fridge for at least 1 hour. Transfer the dough to a lightly floured surface and shape into a ball. Wrap the dough in cling film and chill in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll the dough out on a lightly floured surface to a 23cm/9in round that is approximately the thickness of a £1 coin. Transfer to a large baking tray lined with baking paper. Roll the dough out on a lightly floured surface to a 23cm/9in round that is approximately the thickness of a £1 coin. Transfer to a large baking tray lined with baking paper. To add the filling, spread the cream cheese in the centre of the dough, leaving a 6cm/2½in border around the edges. To add the filling, spread the cream cheese in the centre of the dough, leaving a 6cm/2½in border around the edges. Fold in the pastry boarder all around the circle, so it sits over the edges of the filling. Press down gently so that it holds. Brush the pastry crust edges all over with the egg yolk. Fold in the pastry boarder all around the circle, so it sits over the edges of the filling. Press down gently so that it holds. Brush the pastry crust edges all over with the egg yolk. To make the everything bagel seed mix, combine all of the ingredients in a bowl. Sprinkle this evenly over the pastry crust edges. To make the everything bagel seed mix, combine all of the ingredients in a bowl. Sprinkle this evenly over the pastry crust edges. Bake for 30–35 minutes until the crust is golden and the pastry is cooked through. Leave to cool for 10 minutes. Bake for 30–35 minutes until the crust is golden and the pastry is cooked through. Leave to cool for 10 minutes. Arrange the strips of trout in coils on top of the galette, then add the onion rings, gherkin, dill, chives and capers. Season with the black pepper and serve. Arrange the strips of trout in coils on top of the galette, then add the onion rings, gherkin, dill, chives and capers. Season with the black pepper and serve."
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c262757b18fcc9e7fb51eb32dcc2e23e45d632ed920efa9581030d149b261176
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Asian butter beans recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asian_butter_beans_99607_16x9.jpg Creamy, comforting, and packed with protein. These umami-rich beans served with crusty bread make the ultimate midweek meal. drizzle olive oil1 tbsp ginger paste 1 tbsp garlic paste 1 tsp dried red chilli flakes 2 spring onions, thinly sliced570g/1lb 4oz jar butter beans in salted water1 tbsp soy sauce 1 tsp fish sauce 1 tbsp white miso 2 tbsp crème fraîche ½ lime, juice only chilli oil, for drizzlingtoasted sourdough slices, to serve (optional) drizzle olive oil 1 tbsp ginger paste 1 tbsp garlic paste 1 tsp dried red chilli flakes 2 spring onions, thinly sliced 570g/1lb 4oz jar butter beans in salted water 1 tbsp soy sauce 1 tsp fish sauce 1 tbsp white miso 2 tbsp crème fraîche ½ lime, juice only chilli oil, for drizzling toasted sourdough slices, to serve (optional) Method Heat the oil in a large frying pan over a medium–high heat. Add the ginger paste, garlic paste, chilli flakes and 1 spring onion. Cook for about 1 minute. Add the butter beans, along with the liquid from the jar, and mix well.Add the soy sauce, fish sauce and white miso and mix to combine. Ensure the butter beans are just submerged in liquid, add a little water if needed.Cook over a high heat for 5 minutes and then stir in the crème fraîche and lime juice. Mix well and remove from the heat.Sprinkle the beans with the reserved spring onion and drizzle with the chilli oil. Serve with toasted sourdough, if you like. Heat the oil in a large frying pan over a medium–high heat. Add the ginger paste, garlic paste, chilli flakes and 1 spring onion. Cook for about 1 minute. Heat the oil in a large frying pan over a medium–high heat. Add the ginger paste, garlic paste, chilli flakes and 1 spring onion. Cook for about 1 minute. Add the butter beans, along with the liquid from the jar, and mix well. Add the butter beans, along with the liquid from the jar, and mix well. Add the soy sauce, fish sauce and white miso and mix to combine. Ensure the butter beans are just submerged in liquid, add a little water if needed. Add the soy sauce, fish sauce and white miso and mix to combine. Ensure the butter beans are just submerged in liquid, add a little water if needed. Cook over a high heat for 5 minutes and then stir in the crème fraîche and lime juice. Mix well and remove from the heat. Cook over a high heat for 5 minutes and then stir in the crème fraîche and lime juice. Mix well and remove from the heat. Sprinkle the beans with the reserved spring onion and drizzle with the chilli oil. Serve with toasted sourdough, if you like. Sprinkle the beans with the reserved spring onion and drizzle with the chilli oil. Serve with toasted sourdough, if you like.
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"title": "Asian butter beans recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asian_butter_beans_99607_16x9.jpg Creamy, comforting, and packed with protein. These umami-rich beans served with crusty bread make the ultimate midweek meal. drizzle olive oil1 tbsp ginger paste 1 tbsp garlic paste 1 tsp dried red chilli flakes 2 spring onions, thinly sliced570g/1lb 4oz jar butter beans in salted water1 tbsp soy sauce 1 tsp fish sauce 1 tbsp white miso 2 tbsp crème fraîche ½ lime, juice only chilli oil, for drizzlingtoasted sourdough slices, to serve (optional) drizzle olive oil 1 tbsp ginger paste 1 tbsp garlic paste 1 tsp dried red chilli flakes 2 spring onions, thinly sliced 570g/1lb 4oz jar butter beans in salted water 1 tbsp soy sauce 1 tsp fish sauce 1 tbsp white miso 2 tbsp crème fraîche ½ lime, juice only chilli oil, for drizzling toasted sourdough slices, to serve (optional) Method Heat the oil in a large frying pan over a medium–high heat. Add the ginger paste, garlic paste, chilli flakes and 1 spring onion. Cook for about 1 minute. Add the butter beans, along with the liquid from the jar, and mix well.Add the soy sauce, fish sauce and white miso and mix to combine. Ensure the butter beans are just submerged in liquid, add a little water if needed.Cook over a high heat for 5 minutes and then stir in the crème fraîche and lime juice. Mix well and remove from the heat.Sprinkle the beans with the reserved spring onion and drizzle with the chilli oil. Serve with toasted sourdough, if you like. Heat the oil in a large frying pan over a medium–high heat. Add the ginger paste, garlic paste, chilli flakes and 1 spring onion. Cook for about 1 minute. Heat the oil in a large frying pan over a medium–high heat. Add the ginger paste, garlic paste, chilli flakes and 1 spring onion. Cook for about 1 minute. Add the butter beans, along with the liquid from the jar, and mix well. Add the butter beans, along with the liquid from the jar, and mix well. Add the soy sauce, fish sauce and white miso and mix to combine. Ensure the butter beans are just submerged in liquid, add a little water if needed. Add the soy sauce, fish sauce and white miso and mix to combine. Ensure the butter beans are just submerged in liquid, add a little water if needed. Cook over a high heat for 5 minutes and then stir in the crème fraîche and lime juice. Mix well and remove from the heat. Cook over a high heat for 5 minutes and then stir in the crème fraîche and lime juice. Mix well and remove from the heat. Sprinkle the beans with the reserved spring onion and drizzle with the chilli oil. Serve with toasted sourdough, if you like. Sprinkle the beans with the reserved spring onion and drizzle with the chilli oil. Serve with toasted sourdough, if you like."
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8c49e140b43a517e82ee6ecd40c6ff827c00a1794c2a896f1beecb0fdacda253
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Ultimate paneer burritos recipe
To make the rice, put the rice in a sieve and wash under cold running water for 1 minute. Transfer to a large bowl and add enough cold water to cover. Leave to soak for 15 minutes.Drain the soaked rice well and transfer to a saucepan with a tight-fitting lid. Add the coriander, lime zest and juice and salt and pour in 200ml/7fl oz hot water. Bring to the boil and cook for about 4–5 minutes, or until enough of the water has evaporated that the top of the rice is visible at the surface. Do not stir the rice at any point. Cover with the lid and turn the heat down to the lowest setting. Cook for 5 minutes and then remove from the heat. Leave to stand for at least 20 minutes before removing the lid. Fluff the rice up with a fork and set aside.Meanwhile, to make the black beans, bring the beans, stock, cumin, coriander and oregano to the boil in a saucepan. Cover and simmer over a medium–low heat for 10 minutes. Use a potato masher to roughly mash the bean mixture. Continue to cook until thickened. Add the cheese and stir well until melted. The beans should have a thick, refried beans texture. Cover and leave to stand while you prepare the rest of the ingredients. (If the beans seem too thick, add a little water and if they are too runny, cook for a little longer, bearing in mind that they will continue to thicken as they stand.)To make the paneer, heat the oil in a frying pan or wok over a high heat. Add the garlic and fry for 10 seconds, then add the onions, pepper and paneer. Turn the heat up to very high and fry for 1 minute. Add the tandoori masala, paprika and salt, if using. Stir well and cook for another 2–3 minutes, letting the paneer and vegetables char in places. Garnish with the coriander and remove from the heat.Serve the coriander and lime rice, black beans, paneer mixture, tortillas, avocado, sweetcorn, salsa, soured cream, lettuce, lime wedges and pickled jalapeños, if using, at the table and let everyone build their own burritos. To make the rice, put the rice in a sieve and wash under cold running water for 1 minute. Transfer to a large bowl and add enough cold water to cover. Leave to soak for 15 minutes. To make the rice, put the rice in a sieve and wash under cold running water for 1 minute. Transfer to a large bowl and add enough cold water to cover. Leave to soak for 15 minutes. Drain the soaked rice well and transfer to a saucepan with a tight-fitting lid. Add the coriander, lime zest and juice and salt and pour in 200ml/7fl oz hot water. Drain the soaked rice well and transfer to a saucepan with a tight-fitting lid. Add the coriander, lime zest and juice and salt and pour in 200ml/7fl oz hot water. Bring to the boil and cook for about 4–5 minutes, or until enough of the water has evaporated that the top of the rice is visible at the surface. Do not stir the rice at any point. Bring to the boil and cook for about 4–5 minutes, or until enough of the water has evaporated that the top of the rice is visible at the surface. Do not stir the rice at any point. Cover with the lid and turn the heat down to the lowest setting. Cook for 5 minutes and then remove from the heat. Leave to stand for at least 20 minutes before removing the lid. Fluff the rice up with a fork and set aside. Cover with the lid and turn the heat down to the lowest setting. Cook for 5 minutes and then remove from the heat. Leave to stand for at least 20 minutes before removing the lid. Fluff the rice up with a fork and set aside. Meanwhile, to make the black beans, bring the beans, stock, cumin, coriander and oregano to the boil in a saucepan. Cover and simmer over a medium–low heat for 10 minutes. Meanwhile, to make the black beans, bring the beans, stock, cumin, coriander and oregano to the boil in a saucepan. Cover and simmer over a medium–low heat for 10 minutes. Use a potato masher to roughly mash the bean mixture. Continue to cook until thickened. Use a potato masher to roughly mash the bean mixture. Continue to cook until thickened. Add the cheese and stir well until melted. The beans should have a thick, refried beans texture. Add the cheese and stir well until melted. The beans should have a thick, refried beans texture. Cover and leave to stand while you prepare the rest of the ingredients. (If the beans seem too thick, add a little water and if they are too runny, cook for a little longer, bearing in mind that they will continue to thicken as they stand.) Cover and leave to stand while you prepare the rest of the ingredients. (If the beans seem too thick, add a little water and if they are too runny, cook for a little longer, bearing in mind that they will continue to thicken as they stand.) To make the paneer, heat the oil in a frying pan or wok over a high heat. Add the garlic and fry for 10 seconds, then add the onions, pepper and paneer. Turn the heat up to very high and fry for 1 minute. To make the paneer, heat the oil in a frying pan or wok over a high heat. Add the garlic and fry for 10 seconds, then add the onions, pepper and paneer. Turn the heat up to very high and fry for 1 minute. Add the tandoori masala, paprika and salt, if using. Add the tandoori masala, paprika and salt, if using. Stir well and cook for another 2–3 minutes, letting the paneer and vegetables char in places. Garnish with the coriander and remove from the heat. Stir well and cook for another 2–3 minutes, letting the paneer and vegetables char in places. Garnish with the coriander and remove from the heat. Serve the coriander and lime rice, black beans, paneer mixture, tortillas, avocado, sweetcorn, salsa, soured cream, lettuce, lime wedges and pickled jalapeños, if using, at the table and let everyone build their own burritos. Serve the coriander and lime rice, black beans, paneer mixture, tortillas, avocado, sweetcorn, salsa, soured cream, lettuce, lime wedges and pickled jalapeños, if using, at the table and let everyone build their own burritos.
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"title": "Ultimate paneer burritos recipe",
"content": "To make the rice, put the rice in a sieve and wash under cold running water for 1 minute. Transfer to a large bowl and add enough cold water to cover. Leave to soak for 15 minutes.Drain the soaked rice well and transfer to a saucepan with a tight-fitting lid. Add the coriander, lime zest and juice and salt and pour in 200ml/7fl oz hot water. Bring to the boil and cook for about 4–5 minutes, or until enough of the water has evaporated that the top of the rice is visible at the surface. Do not stir the rice at any point. Cover with the lid and turn the heat down to the lowest setting. Cook for 5 minutes and then remove from the heat. Leave to stand for at least 20 minutes before removing the lid. Fluff the rice up with a fork and set aside.Meanwhile, to make the black beans, bring the beans, stock, cumin, coriander and oregano to the boil in a saucepan. Cover and simmer over a medium–low heat for 10 minutes. Use a potato masher to roughly mash the bean mixture. Continue to cook until thickened. Add the cheese and stir well until melted. The beans should have a thick, refried beans texture. Cover and leave to stand while you prepare the rest of the ingredients. (If the beans seem too thick, add a little water and if they are too runny, cook for a little longer, bearing in mind that they will continue to thicken as they stand.)To make the paneer, heat the oil in a frying pan or wok over a high heat. Add the garlic and fry for 10 seconds, then add the onions, pepper and paneer. Turn the heat up to very high and fry for 1 minute. Add the tandoori masala, paprika and salt, if using. Stir well and cook for another 2–3 minutes, letting the paneer and vegetables char in places. Garnish with the coriander and remove from the heat.Serve the coriander and lime rice, black beans, paneer mixture, tortillas, avocado, sweetcorn, salsa, soured cream, lettuce, lime wedges and pickled jalapeños, if using, at the table and let everyone build their own burritos. To make the rice, put the rice in a sieve and wash under cold running water for 1 minute. Transfer to a large bowl and add enough cold water to cover. Leave to soak for 15 minutes. To make the rice, put the rice in a sieve and wash under cold running water for 1 minute. Transfer to a large bowl and add enough cold water to cover. Leave to soak for 15 minutes. Drain the soaked rice well and transfer to a saucepan with a tight-fitting lid. Add the coriander, lime zest and juice and salt and pour in 200ml/7fl oz hot water. Drain the soaked rice well and transfer to a saucepan with a tight-fitting lid. Add the coriander, lime zest and juice and salt and pour in 200ml/7fl oz hot water. Bring to the boil and cook for about 4–5 minutes, or until enough of the water has evaporated that the top of the rice is visible at the surface. Do not stir the rice at any point. Bring to the boil and cook for about 4–5 minutes, or until enough of the water has evaporated that the top of the rice is visible at the surface. Do not stir the rice at any point. Cover with the lid and turn the heat down to the lowest setting. Cook for 5 minutes and then remove from the heat. Leave to stand for at least 20 minutes before removing the lid. Fluff the rice up with a fork and set aside. Cover with the lid and turn the heat down to the lowest setting. Cook for 5 minutes and then remove from the heat. Leave to stand for at least 20 minutes before removing the lid. Fluff the rice up with a fork and set aside. Meanwhile, to make the black beans, bring the beans, stock, cumin, coriander and oregano to the boil in a saucepan. Cover and simmer over a medium–low heat for 10 minutes. Meanwhile, to make the black beans, bring the beans, stock, cumin, coriander and oregano to the boil in a saucepan. Cover and simmer over a medium–low heat for 10 minutes. Use a potato masher to roughly mash the bean mixture. Continue to cook until thickened. Use a potato masher to roughly mash the bean mixture. Continue to cook until thickened. Add the cheese and stir well until melted. The beans should have a thick, refried beans texture. Add the cheese and stir well until melted. The beans should have a thick, refried beans texture. Cover and leave to stand while you prepare the rest of the ingredients. (If the beans seem too thick, add a little water and if they are too runny, cook for a little longer, bearing in mind that they will continue to thicken as they stand.) Cover and leave to stand while you prepare the rest of the ingredients. (If the beans seem too thick, add a little water and if they are too runny, cook for a little longer, bearing in mind that they will continue to thicken as they stand.) To make the paneer, heat the oil in a frying pan or wok over a high heat. Add the garlic and fry for 10 seconds, then add the onions, pepper and paneer. Turn the heat up to very high and fry for 1 minute. To make the paneer, heat the oil in a frying pan or wok over a high heat. Add the garlic and fry for 10 seconds, then add the onions, pepper and paneer. Turn the heat up to very high and fry for 1 minute. Add the tandoori masala, paprika and salt, if using. Add the tandoori masala, paprika and salt, if using. Stir well and cook for another 2–3 minutes, letting the paneer and vegetables char in places. Garnish with the coriander and remove from the heat. Stir well and cook for another 2–3 minutes, letting the paneer and vegetables char in places. Garnish with the coriander and remove from the heat. Serve the coriander and lime rice, black beans, paneer mixture, tortillas, avocado, sweetcorn, salsa, soured cream, lettuce, lime wedges and pickled jalapeños, if using, at the table and let everyone build their own burritos. Serve the coriander and lime rice, black beans, paneer mixture, tortillas, avocado, sweetcorn, salsa, soured cream, lettuce, lime wedges and pickled jalapeños, if using, at the table and let everyone build their own burritos."
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Korean-inspired sausage and egg muffins recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_sausage_and_egg_94441_16x9.jpg A bold twist on your morning muffin, this Korean-inspired upgrade packs a punch. Smoky sausage, silky egg, and a fiery gochujang BBQ sauce come together for a breakfast that’s anything but basic. 500g/1lb 2oz pork mince 2 garlic cloves, grated1cm/½in piece fresh root ginger, peeled and grated1 spring onion, finely chopped1 tsp gochugaru 1 tsp sesame oil 1 tsp saltsunflower oil, for frying 500g/1lb 2oz pork mince 2 garlic cloves, grated 1cm/½in piece fresh root ginger, peeled and grated 1 spring onion, finely chopped 1 tsp gochugaru 1 tsp sesame oil 1 tsp salt sunflower oil, for frying 1 tbsp gochujang 2 tbsp tomato ketchup 3 tbsp soy sauce 1 tbsp soft dark brown sugar 1 tbsp rice wine vinegar 1 tsp paprika 1 tbsp gochujang 2 tbsp tomato ketchup 3 tbsp soy sauce 1 tbsp soft dark brown sugar 1 tbsp rice wine vinegar 1 tsp paprika 1 spring onion, cut into three pieces and finely sliced into strips8 cheese slices 4 English breakfast muffins, splitdrizzle sunflower oil, for frying4 free-range eggs 1 spring onion, cut into three pieces and finely sliced into strips 8 cheese slices 4 English breakfast muffins, split drizzle sunflower oil, for frying 4 free-range eggs Method To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined.Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside.To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined. To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined. Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside. Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside. To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. Recipe tips If you want the eggs to be the classic shape for a sausage and egg muffin, cook them in the pan in a round metal cookie cutter.
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"title": "Korean-inspired sausage and egg muffins recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_sausage_and_egg_94441_16x9.jpg A bold twist on your morning muffin, this Korean-inspired upgrade packs a punch. Smoky sausage, silky egg, and a fiery gochujang BBQ sauce come together for a breakfast that’s anything but basic. 500g/1lb 2oz pork mince 2 garlic cloves, grated1cm/½in piece fresh root ginger, peeled and grated1 spring onion, finely chopped1 tsp gochugaru 1 tsp sesame oil 1 tsp saltsunflower oil, for frying 500g/1lb 2oz pork mince 2 garlic cloves, grated 1cm/½in piece fresh root ginger, peeled and grated 1 spring onion, finely chopped 1 tsp gochugaru 1 tsp sesame oil 1 tsp salt sunflower oil, for frying 1 tbsp gochujang 2 tbsp tomato ketchup 3 tbsp soy sauce 1 tbsp soft dark brown sugar 1 tbsp rice wine vinegar 1 tsp paprika 1 tbsp gochujang 2 tbsp tomato ketchup 3 tbsp soy sauce 1 tbsp soft dark brown sugar 1 tbsp rice wine vinegar 1 tsp paprika 1 spring onion, cut into three pieces and finely sliced into strips8 cheese slices 4 English breakfast muffins, splitdrizzle sunflower oil, for frying4 free-range eggs 1 spring onion, cut into three pieces and finely sliced into strips 8 cheese slices 4 English breakfast muffins, split drizzle sunflower oil, for frying 4 free-range eggs Method To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined.Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside.To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined. To make the sausage patties, place the pork, garlic, ginger, spring onion, gochugaru, sesame oil and salt in a large bowl. Mix well with your hands until completely combined. Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside. Divide the mixture into 8 equal portions, approximately 65g/2½oz each. Roll each portion into a ball between your palms. Set aside. To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the Korean barbecue sauce, whisk all of the ingredients together in a small saucepan and then place over a medium–high heat. As soon as it starts to bubble, turn off the heat and set aside. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To make the muffins, place the spring onion strips in a bowl of very cold water (ideally with ice, if you have it) to make them curl. Once curled (this will happen more quickly the colder the water is), drain and leave to dry on kitchen paper. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. To cook the patties, heat the sunflower oil in a large frying pan over a medium–high heat. Place 2 sausage balls in the pan and use a spatula, burger press or the underside of a small saucepan to flatten the balls into patties. Fry until cooked on one side, then flip them over and sear on the other side. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Once they are cooked through, place a cheese slice on top of each patty until melted. Transfer the patties to a plate and keep warm while cooking the remaining patties. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Toast the muffins in a dry small frying pan over a medium heat until they brown slightly. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. Heat the sunflower oil in the same small frying pan and fry the eggs to your liking. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. To assemble each muffin, spread 1 tablespoon of the barbecue sauce over the bottom of a muffin. Top with two sausage patties and then an egg. Add a quarter of the spring onions and a final drizzle of barbecue sauce. Finish with the muffin top and serve immediately. Recipe tips If you want the eggs to be the classic shape for a sausage and egg muffin, cook them in the pan in a round metal cookie cutter."
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Courgette, pea and feta on toast recipe
An average of 3.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_pea_and_feta_28502_16x9.jpg Call it an open-faced sandwich if you like, but we call this courgette-topped toast with creamy cheese and zesty lemon our new favourite 10-minute work-from-home lunch. 1 courgette, very thinly sliced lengthways into ribbonslarge pinch sea salt2 tbsp cooked peas1 tsp extra virgin olive oil½ lemon, zest and juice50g/1¾oz feta, crumbledfew slices fresh red chilli (or dried red chilli flakes), to taste2 seeded bread slices, toasted 1 courgette, very thinly sliced lengthways into ribbons large pinch sea salt 2 tbsp cooked peas 1 tsp extra virgin olive oil ½ lemon, zest and juice 50g/1¾oz feta, crumbled few slices fresh red chilli (or dried red chilli flakes), to taste 2 seeded bread slices, toasted Method Mix the courgette ribbons with the salt in a large bowl. Massage with your hands for 30 seconds and then set aside for a few minutes.Gently squeeze the courgette and drain away any excess water. Place the peas in a large bowl and crush gently with a potato masher. Add the courgette ribbons to the bowl, then add the oil, lemon juice and zest, feta and chilli. Toss everything together to combine. Pile the pea mixture on top of the toast and serve immediately. Mix the courgette ribbons with the salt in a large bowl. Massage with your hands for 30 seconds and then set aside for a few minutes. Mix the courgette ribbons with the salt in a large bowl. Massage with your hands for 30 seconds and then set aside for a few minutes. Gently squeeze the courgette and drain away any excess water. Gently squeeze the courgette and drain away any excess water. Place the peas in a large bowl and crush gently with a potato masher. Add the courgette ribbons to the bowl, then add the oil, lemon juice and zest, feta and chilli. Toss everything together to combine. Place the peas in a large bowl and crush gently with a potato masher. Add the courgette ribbons to the bowl, then add the oil, lemon juice and zest, feta and chilli. Toss everything together to combine. Pile the pea mixture on top of the toast and serve immediately. Pile the pea mixture on top of the toast and serve immediately. Recipe tips You could blend the feta in a food processor with a little olive oil if you wanted a spreadable base on which to stick the vegetables. For a low-tech alternative, you can just smash it onto the toast with a fork.
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"title": "Courgette, pea and feta on toast recipe",
"content": "An average of 3.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_pea_and_feta_28502_16x9.jpg Call it an open-faced sandwich if you like, but we call this courgette-topped toast with creamy cheese and zesty lemon our new favourite 10-minute work-from-home lunch. 1 courgette, very thinly sliced lengthways into ribbonslarge pinch sea salt2 tbsp cooked peas1 tsp extra virgin olive oil½ lemon, zest and juice50g/1¾oz feta, crumbledfew slices fresh red chilli (or dried red chilli flakes), to taste2 seeded bread slices, toasted 1 courgette, very thinly sliced lengthways into ribbons large pinch sea salt 2 tbsp cooked peas 1 tsp extra virgin olive oil ½ lemon, zest and juice 50g/1¾oz feta, crumbled few slices fresh red chilli (or dried red chilli flakes), to taste 2 seeded bread slices, toasted Method Mix the courgette ribbons with the salt in a large bowl. Massage with your hands for 30 seconds and then set aside for a few minutes.Gently squeeze the courgette and drain away any excess water. Place the peas in a large bowl and crush gently with a potato masher. Add the courgette ribbons to the bowl, then add the oil, lemon juice and zest, feta and chilli. Toss everything together to combine. Pile the pea mixture on top of the toast and serve immediately. Mix the courgette ribbons with the salt in a large bowl. Massage with your hands for 30 seconds and then set aside for a few minutes. Mix the courgette ribbons with the salt in a large bowl. Massage with your hands for 30 seconds and then set aside for a few minutes. Gently squeeze the courgette and drain away any excess water. Gently squeeze the courgette and drain away any excess water. Place the peas in a large bowl and crush gently with a potato masher. Add the courgette ribbons to the bowl, then add the oil, lemon juice and zest, feta and chilli. Toss everything together to combine. Place the peas in a large bowl and crush gently with a potato masher. Add the courgette ribbons to the bowl, then add the oil, lemon juice and zest, feta and chilli. Toss everything together to combine. Pile the pea mixture on top of the toast and serve immediately. Pile the pea mixture on top of the toast and serve immediately. Recipe tips You could blend the feta in a food processor with a little olive oil if you wanted a spreadable base on which to stick the vegetables. For a low-tech alternative, you can just smash it onto the toast with a fork."
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Hot honey beef bowl recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_honey_beef_bowl_28395_16x9.jpg It's easy to see why these hot honey beef bowls have been a viral hit on social media. Super simple to make using easy to buy ingredients, yet packed full of flavour and with bags of protein and fibre to keep you feeling full for hours. Fantastic for a filling lunch or healthy dinner. 300g/10½oz sweet potato, washed and chopped into small cubes1 tbsp rapeseed oil1 tsp smoked paprika1 tsp ground cinnamon½ tsp ground cuminsea salt and cracked black pepper 300g/10½oz sweet potato, washed and chopped into small cubes 1 tbsp rapeseed oil 1 tsp smoked paprika 1 tsp ground cinnamon ½ tsp ground cumin sea salt and cracked black pepper 1 tbsp rapeseed oil400g/14oz beef mince1 tsp garlic powder1 tsp ground cinnamon1 tsp cumin1 tbsp sweet smoked paprika 1 tbsp rapeseed oil 400g/14oz beef mince 1 tsp garlic powder 1 tsp ground cinnamon 1 tsp cumin 1 tbsp sweet smoked paprika 100ml/3½fl oz runny honey1 tsp chilli flakes 100ml/3½fl oz runny honey 1 tsp chilli flakes 1 avocado, peeled and stone removed30g/1oz salad leaves200g/7oz cottage cheese 1 avocado, peeled and stone removed 30g/1oz salad leaves 200g/7oz cottage cheese Method Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato cubes in a roasting tin. Add the oil, spices and a pinch of salt and pepper. Stir to coat the sweet potatoes in the spices. Roast in the oven for 20 minutes.Meanwhile, prepare the beef. Heat the oil in a frying pan over a medium–high heat then add the beef. Fry for 3–4 minutes or until the beef begins to brown. Add the spices along with a generous pinch of salt and pepper. Fry for a further 3–4 minutes or until the beef is fully cooked.To make the hot honey, place the honey in a small, heavy-bottomed saucepan. Sprinkle in the chilli flakes and warm very gently over a low heat just until the honey starts to bubble. Turn off the heat and leave to infuse for 5 minutes.When ready to serve, divide the sweet potato between two bowls. Spoon in the cooked beef and add a handful of salad leaves. Slice the avocado and add half to each bowl before spooning on the cottage cheese.Finish with a generous drizzle of hot honey and a crack of black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato cubes in a roasting tin. Add the oil, spices and a pinch of salt and pepper. Stir to coat the sweet potatoes in the spices. Roast in the oven for 20 minutes. Put the sweet potato cubes in a roasting tin. Add the oil, spices and a pinch of salt and pepper. Stir to coat the sweet potatoes in the spices. Roast in the oven for 20 minutes. Meanwhile, prepare the beef. Heat the oil in a frying pan over a medium–high heat then add the beef. Fry for 3–4 minutes or until the beef begins to brown. Add the spices along with a generous pinch of salt and pepper. Fry for a further 3–4 minutes or until the beef is fully cooked. Meanwhile, prepare the beef. Heat the oil in a frying pan over a medium–high heat then add the beef. Fry for 3–4 minutes or until the beef begins to brown. Add the spices along with a generous pinch of salt and pepper. Fry for a further 3–4 minutes or until the beef is fully cooked. To make the hot honey, place the honey in a small, heavy-bottomed saucepan. Sprinkle in the chilli flakes and warm very gently over a low heat just until the honey starts to bubble. Turn off the heat and leave to infuse for 5 minutes. To make the hot honey, place the honey in a small, heavy-bottomed saucepan. Sprinkle in the chilli flakes and warm very gently over a low heat just until the honey starts to bubble. Turn off the heat and leave to infuse for 5 minutes. When ready to serve, divide the sweet potato between two bowls. Spoon in the cooked beef and add a handful of salad leaves. When ready to serve, divide the sweet potato between two bowls. Spoon in the cooked beef and add a handful of salad leaves. Slice the avocado and add half to each bowl before spooning on the cottage cheese. Slice the avocado and add half to each bowl before spooning on the cottage cheese. Finish with a generous drizzle of hot honey and a crack of black pepper. Finish with a generous drizzle of hot honey and a crack of black pepper.
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"url": "https://www.bbc.co.uk/food/recipes/hot_honey_beef_bowl_28395",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hot honey beef bowl 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/hot_honey_beef_bowl_28395_16x9.jpg It's easy to see why these hot honey beef bowls have been a viral hit on social media. Super simple to make using easy to buy ingredients, yet packed full of flavour and with bags of protein and fibre to keep you feeling full for hours. Fantastic for a filling lunch or healthy dinner. 300g/10½oz sweet potato, washed and chopped into small cubes1 tbsp rapeseed oil1 tsp smoked paprika1 tsp ground cinnamon½ tsp ground cuminsea salt and cracked black pepper 300g/10½oz sweet potato, washed and chopped into small cubes 1 tbsp rapeseed oil 1 tsp smoked paprika 1 tsp ground cinnamon ½ tsp ground cumin sea salt and cracked black pepper 1 tbsp rapeseed oil400g/14oz beef mince1 tsp garlic powder1 tsp ground cinnamon1 tsp cumin1 tbsp sweet smoked paprika 1 tbsp rapeseed oil 400g/14oz beef mince 1 tsp garlic powder 1 tsp ground cinnamon 1 tsp cumin 1 tbsp sweet smoked paprika 100ml/3½fl oz runny honey1 tsp chilli flakes 100ml/3½fl oz runny honey 1 tsp chilli flakes 1 avocado, peeled and stone removed30g/1oz salad leaves200g/7oz cottage cheese 1 avocado, peeled and stone removed 30g/1oz salad leaves 200g/7oz cottage cheese Method Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato cubes in a roasting tin. Add the oil, spices and a pinch of salt and pepper. Stir to coat the sweet potatoes in the spices. Roast in the oven for 20 minutes.Meanwhile, prepare the beef. Heat the oil in a frying pan over a medium–high heat then add the beef. Fry for 3–4 minutes or until the beef begins to brown. Add the spices along with a generous pinch of salt and pepper. Fry for a further 3–4 minutes or until the beef is fully cooked.To make the hot honey, place the honey in a small, heavy-bottomed saucepan. Sprinkle in the chilli flakes and warm very gently over a low heat just until the honey starts to bubble. Turn off the heat and leave to infuse for 5 minutes.When ready to serve, divide the sweet potato between two bowls. Spoon in the cooked beef and add a handful of salad leaves. Slice the avocado and add half to each bowl before spooning on the cottage cheese.Finish with a generous drizzle of hot honey and a crack of black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potato cubes in a roasting tin. Add the oil, spices and a pinch of salt and pepper. Stir to coat the sweet potatoes in the spices. Roast in the oven for 20 minutes. Put the sweet potato cubes in a roasting tin. Add the oil, spices and a pinch of salt and pepper. Stir to coat the sweet potatoes in the spices. Roast in the oven for 20 minutes. Meanwhile, prepare the beef. Heat the oil in a frying pan over a medium–high heat then add the beef. Fry for 3–4 minutes or until the beef begins to brown. Add the spices along with a generous pinch of salt and pepper. Fry for a further 3–4 minutes or until the beef is fully cooked. Meanwhile, prepare the beef. Heat the oil in a frying pan over a medium–high heat then add the beef. Fry for 3–4 minutes or until the beef begins to brown. Add the spices along with a generous pinch of salt and pepper. Fry for a further 3–4 minutes or until the beef is fully cooked. To make the hot honey, place the honey in a small, heavy-bottomed saucepan. Sprinkle in the chilli flakes and warm very gently over a low heat just until the honey starts to bubble. Turn off the heat and leave to infuse for 5 minutes. To make the hot honey, place the honey in a small, heavy-bottomed saucepan. Sprinkle in the chilli flakes and warm very gently over a low heat just until the honey starts to bubble. Turn off the heat and leave to infuse for 5 minutes. When ready to serve, divide the sweet potato between two bowls. Spoon in the cooked beef and add a handful of salad leaves. When ready to serve, divide the sweet potato between two bowls. Spoon in the cooked beef and add a handful of salad leaves. Slice the avocado and add half to each bowl before spooning on the cottage cheese. Slice the avocado and add half to each bowl before spooning on the cottage cheese. Finish with a generous drizzle of hot honey and a crack of black pepper. Finish with a generous drizzle of hot honey and a crack of black pepper."
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Crab loaded salt and vinegar crisps recipe
An average of 2.2 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_loaded_crisps_87576_16x9.jpg Crab loaded crisps make a great centrepiece for any get together, especially when combined with a spicy marie-rose sauce for dipping. It's all super simple to pull together, and works a treat when you want a little bit of fancy without any faff. 1 pot brown and white crab meat (you’ll need approx. 2 tbsp brown crab meat and 2 tbsp white crab meat)1 tbsp mayonnaise1 tsp ketchuppinch of cayenne pepperdash of Tabascodash of Worcestershire saucedash of brandy (optional)1 large sharing bag salt and vinegar crinkle cut crispssalt and freshly ground black pepper 1 pot brown and white crab meat (you’ll need approx. 2 tbsp brown crab meat and 2 tbsp white crab meat) 1 tbsp mayonnaise 1 tsp ketchup pinch of cayenne pepper dash of Tabasco dash of Worcestershire sauce dash of brandy (optional) 1 large sharing bag salt and vinegar crinkle cut crisps salt and freshly ground black pepper 1 lemon, scrubbed clean½ punnet cress, to garnish 1 lemon, scrubbed clean ½ punnet cress, to garnish Method In a small bowl, combine the brown crab meat, mayonnaise, ketchup, cayenne, Tabasco, Worcestershire sauce and brandy (if using). Cut the lemon in half and add a squeeze of lemon juice to the dip (reserve the lemon). Season to taste with salt and pepper.Place the bowl containing the dip on a serving platter and pile up the crisps around it.Cut the unused lemon half into paper thin slices using a sharp knife. Dot spoonfuls of white crab meat over the crisps, then top with the slices of lemon (twist the slices and tuck them amongst the crisps and crab) and sprinkle over the cress. Use a fine grater to zest the remaining lemon. Scatter the zest over the crisps and serve immediately. In a small bowl, combine the brown crab meat, mayonnaise, ketchup, cayenne, Tabasco, Worcestershire sauce and brandy (if using). In a small bowl, combine the brown crab meat, mayonnaise, ketchup, cayenne, Tabasco, Worcestershire sauce and brandy (if using). Cut the lemon in half and add a squeeze of lemon juice to the dip (reserve the lemon). Season to taste with salt and pepper. Cut the lemon in half and add a squeeze of lemon juice to the dip (reserve the lemon). Season to taste with salt and pepper. Place the bowl containing the dip on a serving platter and pile up the crisps around it. Place the bowl containing the dip on a serving platter and pile up the crisps around it. Cut the unused lemon half into paper thin slices using a sharp knife. Cut the unused lemon half into paper thin slices using a sharp knife. Dot spoonfuls of white crab meat over the crisps, then top with the slices of lemon (twist the slices and tuck them amongst the crisps and crab) and sprinkle over the cress. Dot spoonfuls of white crab meat over the crisps, then top with the slices of lemon (twist the slices and tuck them amongst the crisps and crab) and sprinkle over the cress. Use a fine grater to zest the remaining lemon. Scatter the zest over the crisps and serve immediately. Use a fine grater to zest the remaining lemon. Scatter the zest over the crisps and serve immediately.
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"delivery_version": "v1.0",
"title": "Crab loaded salt and vinegar crisps recipe",
"content": "An average of 2.2 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_loaded_crisps_87576_16x9.jpg Crab loaded crisps make a great centrepiece for any get together, especially when combined with a spicy marie-rose sauce for dipping. It's all super simple to pull together, and works a treat when you want a little bit of fancy without any faff. 1 pot brown and white crab meat (you’ll need approx. 2 tbsp brown crab meat and 2 tbsp white crab meat)1 tbsp mayonnaise1 tsp ketchuppinch of cayenne pepperdash of Tabascodash of Worcestershire saucedash of brandy (optional)1 large sharing bag salt and vinegar crinkle cut crispssalt and freshly ground black pepper 1 pot brown and white crab meat (you’ll need approx. 2 tbsp brown crab meat and 2 tbsp white crab meat) 1 tbsp mayonnaise 1 tsp ketchup pinch of cayenne pepper dash of Tabasco dash of Worcestershire sauce dash of brandy (optional) 1 large sharing bag salt and vinegar crinkle cut crisps salt and freshly ground black pepper 1 lemon, scrubbed clean½ punnet cress, to garnish 1 lemon, scrubbed clean ½ punnet cress, to garnish Method In a small bowl, combine the brown crab meat, mayonnaise, ketchup, cayenne, Tabasco, Worcestershire sauce and brandy (if using). Cut the lemon in half and add a squeeze of lemon juice to the dip (reserve the lemon). Season to taste with salt and pepper.Place the bowl containing the dip on a serving platter and pile up the crisps around it.Cut the unused lemon half into paper thin slices using a sharp knife. Dot spoonfuls of white crab meat over the crisps, then top with the slices of lemon (twist the slices and tuck them amongst the crisps and crab) and sprinkle over the cress. Use a fine grater to zest the remaining lemon. Scatter the zest over the crisps and serve immediately. In a small bowl, combine the brown crab meat, mayonnaise, ketchup, cayenne, Tabasco, Worcestershire sauce and brandy (if using). In a small bowl, combine the brown crab meat, mayonnaise, ketchup, cayenne, Tabasco, Worcestershire sauce and brandy (if using). Cut the lemon in half and add a squeeze of lemon juice to the dip (reserve the lemon). Season to taste with salt and pepper. Cut the lemon in half and add a squeeze of lemon juice to the dip (reserve the lemon). Season to taste with salt and pepper. Place the bowl containing the dip on a serving platter and pile up the crisps around it. Place the bowl containing the dip on a serving platter and pile up the crisps around it. Cut the unused lemon half into paper thin slices using a sharp knife. Cut the unused lemon half into paper thin slices using a sharp knife. Dot spoonfuls of white crab meat over the crisps, then top with the slices of lemon (twist the slices and tuck them amongst the crisps and crab) and sprinkle over the cress. Dot spoonfuls of white crab meat over the crisps, then top with the slices of lemon (twist the slices and tuck them amongst the crisps and crab) and sprinkle over the cress. Use a fine grater to zest the remaining lemon. Scatter the zest over the crisps and serve immediately. Use a fine grater to zest the remaining lemon. Scatter the zest over the crisps and serve immediately."
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Easy raspberry, peach and rose pavlova recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_raspberry_peach_and_86137_16x9.jpg This is your go-to summer dessert. Creamy, fruity, and floral with just the right crunch. Throw it together in minutes and watch it disappear even faster. 8 mini meringue nests450ml/16fl oz double cream, chilled415g tin peach slices in juice, drained150g/5½oz raspberries2 tbsp rose syrup 8 mini meringue nests 450ml/16fl oz double cream, chilled 415g tin peach slices in juice, drained 150g/5½oz raspberries 2 tbsp rose syrup Method Arrange 7 of the meringue nests on a large platter, with 6 around the edge in a circle and one in the centre, keeping them quite close to each other. Whip the double cream in a bowl until soft peaks form. Pile the whipped cream on top of the meringue nests, leaving a little space around the edges so you can still see a bit of the meringue.Top with the peach slices and raspberries, arranging them in a way that looks attractive. I think the messier it is, the better!Crumble the reserved meringue nest over the top.Drizzle the rose syrup on top, swirling some into the cream for a ripple effect, and serve. Arrange 7 of the meringue nests on a large platter, with 6 around the edge in a circle and one in the centre, keeping them quite close to each other. Arrange 7 of the meringue nests on a large platter, with 6 around the edge in a circle and one in the centre, keeping them quite close to each other. Whip the double cream in a bowl until soft peaks form. Pile the whipped cream on top of the meringue nests, leaving a little space around the edges so you can still see a bit of the meringue. Whip the double cream in a bowl until soft peaks form. Pile the whipped cream on top of the meringue nests, leaving a little space around the edges so you can still see a bit of the meringue. Top with the peach slices and raspberries, arranging them in a way that looks attractive. I think the messier it is, the better! Top with the peach slices and raspberries, arranging them in a way that looks attractive. I think the messier it is, the better! Crumble the reserved meringue nest over the top. Crumble the reserved meringue nest over the top. Drizzle the rose syrup on top, swirling some into the cream for a ripple effect, and serve. Drizzle the rose syrup on top, swirling some into the cream for a ripple effect, and serve. Recipe tips Rose syrup is available in the South Asian section of most large supermarkets. You can make this up to a day in advance. Cover and chill in the fridge until ready to serve. Note that the meringue will soften the longer it is in the fridge.
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"title": "Easy raspberry, peach and rose pavlova 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/easy_raspberry_peach_and_86137_16x9.jpg This is your go-to summer dessert. Creamy, fruity, and floral with just the right crunch. Throw it together in minutes and watch it disappear even faster. 8 mini meringue nests450ml/16fl oz double cream, chilled415g tin peach slices in juice, drained150g/5½oz raspberries2 tbsp rose syrup 8 mini meringue nests 450ml/16fl oz double cream, chilled 415g tin peach slices in juice, drained 150g/5½oz raspberries 2 tbsp rose syrup Method Arrange 7 of the meringue nests on a large platter, with 6 around the edge in a circle and one in the centre, keeping them quite close to each other. Whip the double cream in a bowl until soft peaks form. Pile the whipped cream on top of the meringue nests, leaving a little space around the edges so you can still see a bit of the meringue.Top with the peach slices and raspberries, arranging them in a way that looks attractive. I think the messier it is, the better!Crumble the reserved meringue nest over the top.Drizzle the rose syrup on top, swirling some into the cream for a ripple effect, and serve. Arrange 7 of the meringue nests on a large platter, with 6 around the edge in a circle and one in the centre, keeping them quite close to each other. Arrange 7 of the meringue nests on a large platter, with 6 around the edge in a circle and one in the centre, keeping them quite close to each other. Whip the double cream in a bowl until soft peaks form. Pile the whipped cream on top of the meringue nests, leaving a little space around the edges so you can still see a bit of the meringue. Whip the double cream in a bowl until soft peaks form. Pile the whipped cream on top of the meringue nests, leaving a little space around the edges so you can still see a bit of the meringue. Top with the peach slices and raspberries, arranging them in a way that looks attractive. I think the messier it is, the better! Top with the peach slices and raspberries, arranging them in a way that looks attractive. I think the messier it is, the better! Crumble the reserved meringue nest over the top. Crumble the reserved meringue nest over the top. Drizzle the rose syrup on top, swirling some into the cream for a ripple effect, and serve. Drizzle the rose syrup on top, swirling some into the cream for a ripple effect, and serve. Recipe tips Rose syrup is available in the South Asian section of most large supermarkets. You can make this up to a day in advance. Cover and chill in the fridge until ready to serve. Note that the meringue will soften the longer it is in the fridge."
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Marinated mozzarella focaccia sandwich recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marinated_mozzarella_13358_16x9.jpg Take your lunch up a level with speedy marinated mozzarella. Quick and simple to throw together, this focaccia sandwich lets the ingredient talk for themselves. 125g/4½oz mozzarella ball, drained and torn into walnut-sized pieces4 tbsp extra virgin olive oil, plus extra for drizzling½ tsp dried oregano1 garlic clove, finely sliced1 unwaxed lemon, juice and pared zest1 courgette, sliced into 5mm/¼in rounds1 red onion, sliced into 5mm/¼in rounds1 small focaccia (about 20cm/8in square)2 tbsp mayonnaise1 tomato, sliced into 1cm/½in roundssalt and freshly ground black pepper 125g/4½oz mozzarella ball, drained and torn into walnut-sized pieces 4 tbsp extra virgin olive oil, plus extra for drizzling ½ tsp dried oregano 1 garlic clove, finely sliced 1 unwaxed lemon, juice and pared zest 1 courgette, sliced into 5mm/¼in rounds 1 red onion, sliced into 5mm/¼in rounds 1 small focaccia (about 20cm/8in square) 2 tbsp mayonnaise 1 tomato, sliced into 1cm/½in rounds salt and freshly ground black pepper Method In a wide jar or small bowl, combine the mozzarella with the oil, oregano, garlic and lemon juice and zest and press down with a spatula to submerge under the oil. Sprinkle over some salt and pepper then press down again. Set aside.Preheat the grill to high. Toss the courgette and onion together on a baking tray and drizzle with 2 tsp olive oil. Season lightly with salt, then turn to coat in the oil. Grill for 5–7 minutes until the vegetables are browning in places, turning once. Warm the focaccia under the grill for the final 2 minutes.Slice the focaccia in half horizontally. Place the bottom half cut-side up on a chopping board. Spread the mayonnaise over the focaccia base and top with slices of tomato. Lift the mozzarella out of the oil and arrange over the tomatoes (you may not need it all). Spoon the grilled vegetables on top, drizzle a little of the mozzarella marinating oil over everything.Add the top piece of focaccia and slice in half to make two sandwiches. Wrap up tightly in parchment paper if you're taking it out on the go. In a wide jar or small bowl, combine the mozzarella with the oil, oregano, garlic and lemon juice and zest and press down with a spatula to submerge under the oil. Sprinkle over some salt and pepper then press down again. Set aside. In a wide jar or small bowl, combine the mozzarella with the oil, oregano, garlic and lemon juice and zest and press down with a spatula to submerge under the oil. Sprinkle over some salt and pepper then press down again. Set aside. Preheat the grill to high. Preheat the grill to high. Toss the courgette and onion together on a baking tray and drizzle with 2 tsp olive oil. Season lightly with salt, then turn to coat in the oil. Toss the courgette and onion together on a baking tray and drizzle with 2 tsp olive oil. Season lightly with salt, then turn to coat in the oil. Grill for 5–7 minutes until the vegetables are browning in places, turning once. Warm the focaccia under the grill for the final 2 minutes. Grill for 5–7 minutes until the vegetables are browning in places, turning once. Warm the focaccia under the grill for the final 2 minutes. Slice the focaccia in half horizontally. Place the bottom half cut-side up on a chopping board. Spread the mayonnaise over the focaccia base and top with slices of tomato. Slice the focaccia in half horizontally. Place the bottom half cut-side up on a chopping board. Spread the mayonnaise over the focaccia base and top with slices of tomato. Lift the mozzarella out of the oil and arrange over the tomatoes (you may not need it all). Spoon the grilled vegetables on top, drizzle a little of the mozzarella marinating oil over everything. Lift the mozzarella out of the oil and arrange over the tomatoes (you may not need it all). Spoon the grilled vegetables on top, drizzle a little of the mozzarella marinating oil over everything. Add the top piece of focaccia and slice in half to make two sandwiches. Wrap up tightly in parchment paper if you're taking it out on the go. Add the top piece of focaccia and slice in half to make two sandwiches. Wrap up tightly in parchment paper if you're taking it out on the go. Recipe tips The mozzarella will keep in an airtight container for a week in the fridge. Any leftovers would be great on pizza, stirred through chopped tomatoes or on flatbreads with falafel. Use the marinating oil in salad dressings or for roasting veg in. Keep it in the fridge and use it within a week.
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"title": "Marinated mozzarella focaccia sandwich recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marinated_mozzarella_13358_16x9.jpg Take your lunch up a level with speedy marinated mozzarella. Quick and simple to throw together, this focaccia sandwich lets the ingredient talk for themselves. 125g/4½oz mozzarella ball, drained and torn into walnut-sized pieces4 tbsp extra virgin olive oil, plus extra for drizzling½ tsp dried oregano1 garlic clove, finely sliced1 unwaxed lemon, juice and pared zest1 courgette, sliced into 5mm/¼in rounds1 red onion, sliced into 5mm/¼in rounds1 small focaccia (about 20cm/8in square)2 tbsp mayonnaise1 tomato, sliced into 1cm/½in roundssalt and freshly ground black pepper 125g/4½oz mozzarella ball, drained and torn into walnut-sized pieces 4 tbsp extra virgin olive oil, plus extra for drizzling ½ tsp dried oregano 1 garlic clove, finely sliced 1 unwaxed lemon, juice and pared zest 1 courgette, sliced into 5mm/¼in rounds 1 red onion, sliced into 5mm/¼in rounds 1 small focaccia (about 20cm/8in square) 2 tbsp mayonnaise 1 tomato, sliced into 1cm/½in rounds salt and freshly ground black pepper Method In a wide jar or small bowl, combine the mozzarella with the oil, oregano, garlic and lemon juice and zest and press down with a spatula to submerge under the oil. Sprinkle over some salt and pepper then press down again. Set aside.Preheat the grill to high. Toss the courgette and onion together on a baking tray and drizzle with 2 tsp olive oil. Season lightly with salt, then turn to coat in the oil. Grill for 5–7 minutes until the vegetables are browning in places, turning once. Warm the focaccia under the grill for the final 2 minutes.Slice the focaccia in half horizontally. Place the bottom half cut-side up on a chopping board. Spread the mayonnaise over the focaccia base and top with slices of tomato. Lift the mozzarella out of the oil and arrange over the tomatoes (you may not need it all). Spoon the grilled vegetables on top, drizzle a little of the mozzarella marinating oil over everything.Add the top piece of focaccia and slice in half to make two sandwiches. Wrap up tightly in parchment paper if you're taking it out on the go. In a wide jar or small bowl, combine the mozzarella with the oil, oregano, garlic and lemon juice and zest and press down with a spatula to submerge under the oil. Sprinkle over some salt and pepper then press down again. Set aside. In a wide jar or small bowl, combine the mozzarella with the oil, oregano, garlic and lemon juice and zest and press down with a spatula to submerge under the oil. Sprinkle over some salt and pepper then press down again. Set aside. Preheat the grill to high. Preheat the grill to high. Toss the courgette and onion together on a baking tray and drizzle with 2 tsp olive oil. Season lightly with salt, then turn to coat in the oil. Toss the courgette and onion together on a baking tray and drizzle with 2 tsp olive oil. Season lightly with salt, then turn to coat in the oil. Grill for 5–7 minutes until the vegetables are browning in places, turning once. Warm the focaccia under the grill for the final 2 minutes. Grill for 5–7 minutes until the vegetables are browning in places, turning once. Warm the focaccia under the grill for the final 2 minutes. Slice the focaccia in half horizontally. Place the bottom half cut-side up on a chopping board. Spread the mayonnaise over the focaccia base and top with slices of tomato. Slice the focaccia in half horizontally. Place the bottom half cut-side up on a chopping board. Spread the mayonnaise over the focaccia base and top with slices of tomato. Lift the mozzarella out of the oil and arrange over the tomatoes (you may not need it all). Spoon the grilled vegetables on top, drizzle a little of the mozzarella marinating oil over everything. Lift the mozzarella out of the oil and arrange over the tomatoes (you may not need it all). Spoon the grilled vegetables on top, drizzle a little of the mozzarella marinating oil over everything. Add the top piece of focaccia and slice in half to make two sandwiches. Wrap up tightly in parchment paper if you're taking it out on the go. Add the top piece of focaccia and slice in half to make two sandwiches. Wrap up tightly in parchment paper if you're taking it out on the go. Recipe tips The mozzarella will keep in an airtight container for a week in the fridge. Any leftovers would be great on pizza, stirred through chopped tomatoes or on flatbreads with falafel. Use the marinating oil in salad dressings or for roasting veg in. Keep it in the fridge and use it within a week."
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0af71ce2896e28f0cf52221db5067c3057be7b299ba856d7109549c216a35bf6
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Sumac sea bass platter recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pan-fried_sumac_sea_bass_23286_16x9.jpg This Mediterranean masterpiece has all the holiday vibes. A stunning sharing platter that is light, bright and vibrant, it’s perfect for alfresco dining. Cook indoors on a griddle pan or fire up the barbecue outside. For this recipe, you will need a large lidded jar. 300g/10½oz bulgur wheat 800ml/1½ pints vegetable stock150g/5½oz baby peppers, left whole300g/10½oz courgettes, varied colours if possible, thickly sliced diagonally1 aubergine, thinly sliced4 spring onions, trimmed1 tbsp rapeseed oil 300g/10½oz bulgur wheat 800ml/1½ pints vegetable stock 150g/5½oz baby peppers, left whole 300g/10½oz courgettes, varied colours if possible, thickly sliced diagonally 1 aubergine, thinly sliced 4 spring onions, trimmed 1 tbsp rapeseed oil 100ml/3½fl oz good-quality extra virgin olive oil 50ml/2fl oz red wine vinegar 40g/1½oz runny honey 1 tsp dried oregano ½ lemon, juice onlypinch sea salt 100ml/3½fl oz good-quality extra virgin olive oil 50ml/2fl oz red wine vinegar 40g/1½oz runny honey 1 tsp dried oregano ½ lemon, juice only pinch sea salt 4 sea bass fillets, approximately 120g/4¼oz each 1 tbsp sumac 1 tbsp rapeseed oilsea salt 4 sea bass fillets, approximately 120g/4¼oz each 1 tbsp sumac 1 tbsp rapeseed oil sea salt 20g/¾oz pine nuts, flaked almonds or chopped hazelnuts, toasted handful fresh flatleaf parsley, roughly chopped 20g/¾oz pine nuts, flaked almonds or chopped hazelnuts, toasted handful fresh flatleaf parsley, roughly chopped Method To make the salad, place the bulgur wheat in a large saucepan and pour in the stock. Cook over a medium heat for 15–20 minutes, stirring occasionally, until the bulgur wheat is tender and the majority of liquid has been absorbed. Drain if necessary. Set aside. Meanwhile, place the baby peppers, courgette, aubergine and spring onions in a large bowl. Drizzle over the rapeseed oil and toss to coat the vegetables. Place a griddle pan over a medium–high heat or fire up a barbecue, if using. Cook the vegetables in the pan or on a barbecue griddle, in batches if needed, for 2–4 minutes on each side. The vegetables should start to char and be just tender but still have a little bite. Transfer the griddled vegetables to a large bowl.To make the dressing, place all of the dressing ingredients in a large jar, screw on the lid and shake well to combine. Pour half of the dressing over the griddled vegetables and toss gently to coat. Set aside the vegetables and the remaining dressing. To make the sea bass, pat the fillets dry with kitchen paper. Score the skin a couple of times with a sharp knife – this prevents the fillets from curling up when frying. Season the fish on the flesh side with a little salt before shaking over the sumac. Heat the rapeseed oil in a frying pan over a high heat either on the hob or on the barbecue. Place the fish fillets skin-side down in the hot oil and fry for 3 minutes until the skin is golden and crisp. Carefully flip the fillets with a fish slice and fry for a further 2 minutes, or until cooked through, turning down the heat if the pan becomes too hot. Remove from the heat. Spoon the bulgur wheat onto a large platter and cover with the griddled vegetables. Top with the fried fish and scatter over the toasted nuts and parsley. Serve immediately with the remaining dressing for drizzling. To make the salad, place the bulgur wheat in a large saucepan and pour in the stock. Cook over a medium heat for 15–20 minutes, stirring occasionally, until the bulgur wheat is tender and the majority of liquid has been absorbed. Drain if necessary. Set aside. To make the salad, place the bulgur wheat in a large saucepan and pour in the stock. Cook over a medium heat for 15–20 minutes, stirring occasionally, until the bulgur wheat is tender and the majority of liquid has been absorbed. Drain if necessary. Set aside. Meanwhile, place the baby peppers, courgette, aubergine and spring onions in a large bowl. Drizzle over the rapeseed oil and toss to coat the vegetables. Meanwhile, place the baby peppers, courgette, aubergine and spring onions in a large bowl. Drizzle over the rapeseed oil and toss to coat the vegetables. Place a griddle pan over a medium–high heat or fire up a barbecue, if using. Cook the vegetables in the pan or on a barbecue griddle, in batches if needed, for 2–4 minutes on each side. The vegetables should start to char and be just tender but still have a little bite. Transfer the griddled vegetables to a large bowl. Place a griddle pan over a medium–high heat or fire up a barbecue, if using. Cook the vegetables in the pan or on a barbecue griddle, in batches if needed, for 2–4 minutes on each side. The vegetables should start to char and be just tender but still have a little bite. Transfer the griddled vegetables to a large bowl. To make the dressing, place all of the dressing ingredients in a large jar, screw on the lid and shake well to combine. Pour half of the dressing over the griddled vegetables and toss gently to coat. Set aside the vegetables and the remaining dressing. To make the dressing, place all of the dressing ingredients in a large jar, screw on the lid and shake well to combine. Pour half of the dressing over the griddled vegetables and toss gently to coat. Set aside the vegetables and the remaining dressing. To make the sea bass, pat the fillets dry with kitchen paper. Score the skin a couple of times with a sharp knife – this prevents the fillets from curling up when frying. To make the sea bass, pat the fillets dry with kitchen paper. Score the skin a couple of times with a sharp knife – this prevents the fillets from curling up when frying. Season the fish on the flesh side with a little salt before shaking over the sumac. Heat the rapeseed oil in a frying pan over a high heat either on the hob or on the barbecue. Season the fish on the flesh side with a little salt before shaking over the sumac. Heat the rapeseed oil in a frying pan over a high heat either on the hob or on the barbecue. Place the fish fillets skin-side down in the hot oil and fry for 3 minutes until the skin is golden and crisp. Carefully flip the fillets with a fish slice and fry for a further 2 minutes, or until cooked through, turning down the heat if the pan becomes too hot. Remove from the heat. Place the fish fillets skin-side down in the hot oil and fry for 3 minutes until the skin is golden and crisp. Carefully flip the fillets with a fish slice and fry for a further 2 minutes, or until cooked through, turning down the heat if the pan becomes too hot. Remove from the heat. Spoon the bulgur wheat onto a large platter and cover with the griddled vegetables. Top with the fried fish and scatter over the toasted nuts and parsley. Serve immediately with the remaining dressing for drizzling. Spoon the bulgur wheat onto a large platter and cover with the griddled vegetables. Top with the fried fish and scatter over the toasted nuts and parsley. Serve immediately with the remaining dressing for drizzling. Recipe tips The thickness of the sea bass fillet will significantly determine the cooking time. The cooking times in this recipe are based on thinner fillets purchased from the supermarket. Be sure to add at least another 2–4 minutes to the cooking time if you have a significantly thicker fillet from a fishmonger.
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"title": "Sumac sea bass platter recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pan-fried_sumac_sea_bass_23286_16x9.jpg This Mediterranean masterpiece has all the holiday vibes. A stunning sharing platter that is light, bright and vibrant, it’s perfect for alfresco dining. Cook indoors on a griddle pan or fire up the barbecue outside. For this recipe, you will need a large lidded jar. 300g/10½oz bulgur wheat 800ml/1½ pints vegetable stock150g/5½oz baby peppers, left whole300g/10½oz courgettes, varied colours if possible, thickly sliced diagonally1 aubergine, thinly sliced4 spring onions, trimmed1 tbsp rapeseed oil 300g/10½oz bulgur wheat 800ml/1½ pints vegetable stock 150g/5½oz baby peppers, left whole 300g/10½oz courgettes, varied colours if possible, thickly sliced diagonally 1 aubergine, thinly sliced 4 spring onions, trimmed 1 tbsp rapeseed oil 100ml/3½fl oz good-quality extra virgin olive oil 50ml/2fl oz red wine vinegar 40g/1½oz runny honey 1 tsp dried oregano ½ lemon, juice onlypinch sea salt 100ml/3½fl oz good-quality extra virgin olive oil 50ml/2fl oz red wine vinegar 40g/1½oz runny honey 1 tsp dried oregano ½ lemon, juice only pinch sea salt 4 sea bass fillets, approximately 120g/4¼oz each 1 tbsp sumac 1 tbsp rapeseed oilsea salt 4 sea bass fillets, approximately 120g/4¼oz each 1 tbsp sumac 1 tbsp rapeseed oil sea salt 20g/¾oz pine nuts, flaked almonds or chopped hazelnuts, toasted handful fresh flatleaf parsley, roughly chopped 20g/¾oz pine nuts, flaked almonds or chopped hazelnuts, toasted handful fresh flatleaf parsley, roughly chopped Method To make the salad, place the bulgur wheat in a large saucepan and pour in the stock. Cook over a medium heat for 15–20 minutes, stirring occasionally, until the bulgur wheat is tender and the majority of liquid has been absorbed. Drain if necessary. Set aside. Meanwhile, place the baby peppers, courgette, aubergine and spring onions in a large bowl. Drizzle over the rapeseed oil and toss to coat the vegetables. Place a griddle pan over a medium–high heat or fire up a barbecue, if using. Cook the vegetables in the pan or on a barbecue griddle, in batches if needed, for 2–4 minutes on each side. The vegetables should start to char and be just tender but still have a little bite. Transfer the griddled vegetables to a large bowl.To make the dressing, place all of the dressing ingredients in a large jar, screw on the lid and shake well to combine. Pour half of the dressing over the griddled vegetables and toss gently to coat. Set aside the vegetables and the remaining dressing. To make the sea bass, pat the fillets dry with kitchen paper. Score the skin a couple of times with a sharp knife – this prevents the fillets from curling up when frying. Season the fish on the flesh side with a little salt before shaking over the sumac. Heat the rapeseed oil in a frying pan over a high heat either on the hob or on the barbecue. Place the fish fillets skin-side down in the hot oil and fry for 3 minutes until the skin is golden and crisp. Carefully flip the fillets with a fish slice and fry for a further 2 minutes, or until cooked through, turning down the heat if the pan becomes too hot. Remove from the heat. Spoon the bulgur wheat onto a large platter and cover with the griddled vegetables. Top with the fried fish and scatter over the toasted nuts and parsley. Serve immediately with the remaining dressing for drizzling. To make the salad, place the bulgur wheat in a large saucepan and pour in the stock. Cook over a medium heat for 15–20 minutes, stirring occasionally, until the bulgur wheat is tender and the majority of liquid has been absorbed. Drain if necessary. Set aside. To make the salad, place the bulgur wheat in a large saucepan and pour in the stock. Cook over a medium heat for 15–20 minutes, stirring occasionally, until the bulgur wheat is tender and the majority of liquid has been absorbed. Drain if necessary. Set aside. Meanwhile, place the baby peppers, courgette, aubergine and spring onions in a large bowl. Drizzle over the rapeseed oil and toss to coat the vegetables. Meanwhile, place the baby peppers, courgette, aubergine and spring onions in a large bowl. Drizzle over the rapeseed oil and toss to coat the vegetables. Place a griddle pan over a medium–high heat or fire up a barbecue, if using. Cook the vegetables in the pan or on a barbecue griddle, in batches if needed, for 2–4 minutes on each side. The vegetables should start to char and be just tender but still have a little bite. Transfer the griddled vegetables to a large bowl. Place a griddle pan over a medium–high heat or fire up a barbecue, if using. Cook the vegetables in the pan or on a barbecue griddle, in batches if needed, for 2–4 minutes on each side. The vegetables should start to char and be just tender but still have a little bite. Transfer the griddled vegetables to a large bowl. To make the dressing, place all of the dressing ingredients in a large jar, screw on the lid and shake well to combine. Pour half of the dressing over the griddled vegetables and toss gently to coat. Set aside the vegetables and the remaining dressing. To make the dressing, place all of the dressing ingredients in a large jar, screw on the lid and shake well to combine. Pour half of the dressing over the griddled vegetables and toss gently to coat. Set aside the vegetables and the remaining dressing. To make the sea bass, pat the fillets dry with kitchen paper. Score the skin a couple of times with a sharp knife – this prevents the fillets from curling up when frying. To make the sea bass, pat the fillets dry with kitchen paper. Score the skin a couple of times with a sharp knife – this prevents the fillets from curling up when frying. Season the fish on the flesh side with a little salt before shaking over the sumac. Heat the rapeseed oil in a frying pan over a high heat either on the hob or on the barbecue. Season the fish on the flesh side with a little salt before shaking over the sumac. Heat the rapeseed oil in a frying pan over a high heat either on the hob or on the barbecue. Place the fish fillets skin-side down in the hot oil and fry for 3 minutes until the skin is golden and crisp. Carefully flip the fillets with a fish slice and fry for a further 2 minutes, or until cooked through, turning down the heat if the pan becomes too hot. Remove from the heat. Place the fish fillets skin-side down in the hot oil and fry for 3 minutes until the skin is golden and crisp. Carefully flip the fillets with a fish slice and fry for a further 2 minutes, or until cooked through, turning down the heat if the pan becomes too hot. Remove from the heat. Spoon the bulgur wheat onto a large platter and cover with the griddled vegetables. Top with the fried fish and scatter over the toasted nuts and parsley. Serve immediately with the remaining dressing for drizzling. Spoon the bulgur wheat onto a large platter and cover with the griddled vegetables. Top with the fried fish and scatter over the toasted nuts and parsley. Serve immediately with the remaining dressing for drizzling. Recipe tips The thickness of the sea bass fillet will significantly determine the cooking time. The cooking times in this recipe are based on thinner fillets purchased from the supermarket. Be sure to add at least another 2–4 minutes to the cooking time if you have a significantly thicker fillet from a fishmonger."
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708076f7b11ed5ade9663d7b466ae78472702aa10b7113b893b3f0b6df5ecff1
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How to make pancakes recipe
An average of 4.4 out of 5 stars from 116 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_pancakes_02824_16x9.jpg Find out how to make simple pancakes with our step-by-step video. This easy recipe is great for sweet or savoury pancakes and makes a great Pancake Day meal or special breakfast. For topping ideas try chocolate sauce, caramel and banana, ham and cheese or berries and honey. If you're looking for fluffy American-style pancakes, try our classic American pancake recipe. Each serving provides 317 kcal, 12.5g protein, 42g carbohydrates (of which 4g sugars), 10.5g fat (of which 3.5g saturates), 2g fibre and 0.5g salt. 150g/5oz plain flourpinch salt300ml/10½fl oz milk (or ½ milk and ½ water for a lighter pancake)2 large free-range eggs, lightly whisked1 tbsp melted butter, plus extra for frying 150g/5oz plain flour pinch salt 300ml/10½fl oz milk (or ½ milk and ½ water for a lighter pancake) 2 large free-range eggs, lightly whisked 1 tbsp melted butter, plus extra for frying Method Put the flour and salt into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter.Now add the melted butter and whisk thoroughly. Ideally, let the batter rest for 15–30 minutes. This will help the gluten to relax, which will make the pancakes more tender and thinner, as the batter will spread more easily. (You can even make the batter the night before and leave it covered in the fridge.)Take a crêpe pan, or large frying pan, dip some kitchen paper in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for 1 minute.Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer. Cook the pancake for 30–40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden brown before turning over. Cook the other side for approximately 30–40 seconds and transfer to a serving plate. Serve with lemon and sugar, chocolate spread, or anything your heart desires. Put the flour and salt into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter. Put the flour and salt into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter. Now add the melted butter and whisk thoroughly. Ideally, let the batter rest for 15–30 minutes. This will help the gluten to relax, which will make the pancakes more tender and thinner, as the batter will spread more easily. (You can even make the batter the night before and leave it covered in the fridge.) Now add the melted butter and whisk thoroughly. Ideally, let the batter rest for 15–30 minutes. This will help the gluten to relax, which will make the pancakes more tender and thinner, as the batter will spread more easily. (You can even make the batter the night before and leave it covered in the fridge.) Take a crêpe pan, or large frying pan, dip some kitchen paper in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for 1 minute. Take a crêpe pan, or large frying pan, dip some kitchen paper in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for 1 minute. Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer. Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer. Cook the pancake for 30–40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden brown before turning over. Cook the pancake for 30–40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden brown before turning over. Cook the other side for approximately 30–40 seconds and transfer to a serving plate. Serve with lemon and sugar, chocolate spread, or anything your heart desires. Cook the other side for approximately 30–40 seconds and transfer to a serving plate. Serve with lemon and sugar, chocolate spread, or anything your heart desires. Recipe tips These pancakes can be eaten straight away or frozen after cooling – stack and wrap them in twos. If you are making them a short time in advance, you can stack them on a plate and reheat individually for a few seconds in a hot non-stick frying pan. You can use this traditional pancake recipe to make sweet or savoury pancakes. For sweet pancakes, you can add a dessertspoon of caster sugar and the zest of an orange for a great flavour. For savoury pancakes, you can add some finely chopped herbs such as dill and parsley, or perhaps some grated Parmesan.
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"title": "How to make pancakes recipe",
"content": "An average of 4.4 out of 5 stars from 116 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_pancakes_02824_16x9.jpg Find out how to make simple pancakes with our step-by-step video. This easy recipe is great for sweet or savoury pancakes and makes a great Pancake Day meal or special breakfast. For topping ideas try chocolate sauce, caramel and banana, ham and cheese or berries and honey. If you're looking for fluffy American-style pancakes, try our classic American pancake recipe. Each serving provides 317 kcal, 12.5g protein, 42g carbohydrates (of which 4g sugars), 10.5g fat (of which 3.5g saturates), 2g fibre and 0.5g salt. 150g/5oz plain flourpinch salt300ml/10½fl oz milk (or ½ milk and ½ water for a lighter pancake)2 large free-range eggs, lightly whisked1 tbsp melted butter, plus extra for frying 150g/5oz plain flour pinch salt 300ml/10½fl oz milk (or ½ milk and ½ water for a lighter pancake) 2 large free-range eggs, lightly whisked 1 tbsp melted butter, plus extra for frying Method Put the flour and salt into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter.Now add the melted butter and whisk thoroughly. Ideally, let the batter rest for 15–30 minutes. This will help the gluten to relax, which will make the pancakes more tender and thinner, as the batter will spread more easily. (You can even make the batter the night before and leave it covered in the fridge.)Take a crêpe pan, or large frying pan, dip some kitchen paper in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for 1 minute.Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer. Cook the pancake for 30–40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden brown before turning over. Cook the other side for approximately 30–40 seconds and transfer to a serving plate. Serve with lemon and sugar, chocolate spread, or anything your heart desires. Put the flour and salt into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter. Put the flour and salt into a large bowl, make a well in the centre and pour in the milk and eggs. Give the liquid mixture a quick whisk before incorporating the flour. Continue to whisk until you have a smooth batter. Now add the melted butter and whisk thoroughly. Ideally, let the batter rest for 15–30 minutes. This will help the gluten to relax, which will make the pancakes more tender and thinner, as the batter will spread more easily. (You can even make the batter the night before and leave it covered in the fridge.) Now add the melted butter and whisk thoroughly. Ideally, let the batter rest for 15–30 minutes. This will help the gluten to relax, which will make the pancakes more tender and thinner, as the batter will spread more easily. (You can even make the batter the night before and leave it covered in the fridge.) Take a crêpe pan, or large frying pan, dip some kitchen paper in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for 1 minute. Take a crêpe pan, or large frying pan, dip some kitchen paper in the oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for 1 minute. Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer. Add just under a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer. Cook the pancake for 30–40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden brown before turning over. Cook the pancake for 30–40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden brown before turning over. Cook the other side for approximately 30–40 seconds and transfer to a serving plate. Serve with lemon and sugar, chocolate spread, or anything your heart desires. Cook the other side for approximately 30–40 seconds and transfer to a serving plate. Serve with lemon and sugar, chocolate spread, or anything your heart desires. Recipe tips These pancakes can be eaten straight away or frozen after cooling – stack and wrap them in twos. If you are making them a short time in advance, you can stack them on a plate and reheat individually for a few seconds in a hot non-stick frying pan. You can use this traditional pancake recipe to make sweet or savoury pancakes. For sweet pancakes, you can add a dessertspoon of caster sugar and the zest of an orange for a great flavour. For savoury pancakes, you can add some finely chopped herbs such as dill and parsley, or perhaps some grated Parmesan."
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Easy banana bread recipe
If you don't have buttermilk, some plain yoghurt would work here. You can also make buttermilk at home by mixing milk and lemon juice (or vinegar). Mix 85ml/3fl oz with 1½ tsp lemon juice and leave to sit at room temperature for 10 minutes. You could add extra fibre to the loaf by using half and half wholemeal and plain flour. You may need to add a little extra buttermilk as the wholemeal flour will soak up any liquid more quickly. The cake should have a soft, dropping consistency before baking. To make your banana bread extra special, you can add 100g/3½oz dark or milk chocolate chips, or a handful of raisins or chopped walnuts at step 4, after the flour has been added. Top the cooked cake with a drizzly icing made with golden icing sugar and sprinkle with extra chocolate or chopped nuts if you like. If you need to use up your bananas but don’t have time to bake, you can freeze overripe bananas to use later. Peel and cut them into chunks, then place in a freezer bag or container and freeze for up to 1 month. To defrost, thaw at room temperature 1–2 hours, or heat in short bursts in the microwave. Discard any liquid and then mash and use as normal. This cake keeps very well for up to 5 days if you store in a lidded container or wrap in foil. Only cut into slices as you serve it, so it doesn’t dry out. It can also be frozen, double wrapped in clingfilm for up to 3 months. Defrost, wrapped, at room temperature for 3 hours. How to freeze Allow the banana bread to cool thoroughly then wrap in a layer of baking paper, followed by two layers of foil. Label and freeze for up to 3 months. Wrapping the cake thoroughly will help protect it. To thaw, remove the foil from the frozen cake, place in its baking paper on a cooling rack and defrost at room temperature for 2–3 hours before fully unwrapping. You can also freeze the banana bread in portions, making it ideal for lunch boxes and picnics. Cut into single servings and wrap each one in foil. Place in a large freezer bag, label, seal and freeze for up to 1 month. Remove each portion of cake as you need it and thaw at room temperature for 1–2 hours before serving.
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"content": "If you don't have buttermilk, some plain yoghurt would work here. You can also make buttermilk at home by mixing milk and lemon juice (or vinegar). Mix 85ml/3fl oz with 1½ tsp lemon juice and leave to sit at room temperature for 10 minutes. You could add extra fibre to the loaf by using half and half wholemeal and plain flour. You may need to add a little extra buttermilk as the wholemeal flour will soak up any liquid more quickly. The cake should have a soft, dropping consistency before baking. To make your banana bread extra special, you can add 100g/3½oz dark or milk chocolate chips, or a handful of raisins or chopped walnuts at step 4, after the flour has been added. Top the cooked cake with a drizzly icing made with golden icing sugar and sprinkle with extra chocolate or chopped nuts if you like. If you need to use up your bananas but don’t have time to bake, you can freeze overripe bananas to use later. Peel and cut them into chunks, then place in a freezer bag or container and freeze for up to 1 month. To defrost, thaw at room temperature 1–2 hours, or heat in short bursts in the microwave. Discard any liquid and then mash and use as normal. This cake keeps very well for up to 5 days if you store in a lidded container or wrap in foil. Only cut into slices as you serve it, so it doesn’t dry out. It can also be frozen, double wrapped in clingfilm for up to 3 months. Defrost, wrapped, at room temperature for 3 hours. How to freeze Allow the banana bread to cool thoroughly then wrap in a layer of baking paper, followed by two layers of foil. Label and freeze for up to 3 months. Wrapping the cake thoroughly will help protect it. To thaw, remove the foil from the frozen cake, place in its baking paper on a cooling rack and defrost at room temperature for 2–3 hours before fully unwrapping. You can also freeze the banana bread in portions, making it ideal for lunch boxes and picnics. Cut into single servings and wrap each one in foil. Place in a large freezer bag, label, seal and freeze for up to 1 month. Remove each portion of cake as you need it and thaw at room temperature for 1–2 hours before serving."
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ae34c80c973ac45745d0ef35e1c0f2c91f90ad9f5fe79b620df94572f87daa22
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Fluffy American pancakes recipe
This recipe makes fluffy pancakes as easy as possible, but if you fancy taking things up a notch you could try our buttermilk pancakes, fluffiest ever pancakes or high protein pancakes. Can I use self-raising flour instead of plain for pancakes? Yes, and it will make the pancakes even fluffier. However, be wary of adding too much raising agent (baking powder or bicarbonate of soda) as it has a bitter flavour that could spoil your pancakes. What happens if you over-mix pancake batter? It’s important not to over-mix the batter – tiny lumps of flour are fine (even desirable). Over-mixing can make your batter thin and runny, which affects how well the pancakes rise, and will make the texture chewy, rather than light and fluffy. You are aiming for a slightly lumpy batter than easily falls off a spoon (rather than running off). What is the trick to fluffy pancakes? First make sure your baking powder is in date. Once your baking powder is opened it should last for six months. If you are unsure, you can test it by dropping a spoonful into a small jug of hot water, if it’s still active it will bubble furiously. Add a teaspoon of lemon juice to the milk 10 minutes before mixing into the batter. This will give a slightly curdled appearance to the milk, but won't affect the flavour apart from lending a slightly tangy taste. It will help to activate the raising agent and make the pancakes even fluffier. You could also use a blend of milk and yoghurt (or buttermilk or kefir) to achieve the same effect. When cooking the pancakes, it can be tricky to know if you have the pan at the right temperature. To test it, drop a small blob of batter into the pan first, so you don’t waste a whole pancake. The best pan for the job is something that holds a consistent heat, a non-stick heavy-based frying pan is good, as is a flat cast-iron griddle or grill plate. The pancakes are ready to turn when you see the air bubbles on the surface start to pop and the edges of the pancake have set. Don’t be too rough with them when flipping – the uncooked batter will splatter resulting in a messy shape. How should leftover pancakes be stored? If you have leftover pancakes, you can store them for a day or two in an airtight container. Reheat the pancakes for 30 seconds in a toaster or air fryer. They may get a little more crisp on the outside. They also freeze well. Wrap them well in cling film or place in an air-tight freezer bag. To reheat, place the pancakes on a wire rack in a warm oven for a few minutes or reheat a couple at a time in the microwave using 20 second bursts until warm. Can buckwheat flour replace plain flour? Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.
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"title": "Fluffy American pancakes recipe",
"content": "This recipe makes fluffy pancakes as easy as possible, but if you fancy taking things up a notch you could try our buttermilk pancakes, fluffiest ever pancakes or high protein pancakes. Can I use self-raising flour instead of plain for pancakes? Yes, and it will make the pancakes even fluffier. However, be wary of adding too much raising agent (baking powder or bicarbonate of soda) as it has a bitter flavour that could spoil your pancakes. What happens if you over-mix pancake batter? It’s important not to over-mix the batter – tiny lumps of flour are fine (even desirable). Over-mixing can make your batter thin and runny, which affects how well the pancakes rise, and will make the texture chewy, rather than light and fluffy. You are aiming for a slightly lumpy batter than easily falls off a spoon (rather than running off). What is the trick to fluffy pancakes? First make sure your baking powder is in date. Once your baking powder is opened it should last for six months. If you are unsure, you can test it by dropping a spoonful into a small jug of hot water, if it’s still active it will bubble furiously. Add a teaspoon of lemon juice to the milk 10 minutes before mixing into the batter. This will give a slightly curdled appearance to the milk, but won't affect the flavour apart from lending a slightly tangy taste. It will help to activate the raising agent and make the pancakes even fluffier. You could also use a blend of milk and yoghurt (or buttermilk or kefir) to achieve the same effect. When cooking the pancakes, it can be tricky to know if you have the pan at the right temperature. To test it, drop a small blob of batter into the pan first, so you don’t waste a whole pancake. The best pan for the job is something that holds a consistent heat, a non-stick heavy-based frying pan is good, as is a flat cast-iron griddle or grill plate. The pancakes are ready to turn when you see the air bubbles on the surface start to pop and the edges of the pancake have set. Don’t be too rough with them when flipping – the uncooked batter will splatter resulting in a messy shape. How should leftover pancakes be stored? If you have leftover pancakes, you can store them for a day or two in an airtight container. Reheat the pancakes for 30 seconds in a toaster or air fryer. They may get a little more crisp on the outside. They also freeze well. Wrap them well in cling film or place in an air-tight freezer bag. To reheat, place the pancakes on a wire rack in a warm oven for a few minutes or reheat a couple at a time in the microwave using 20 second bursts until warm. Can buckwheat flour replace plain flour? Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream."
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b8be85e4265c849648a1183f2e0493aa9ebddd5d3cfd8aa1a447c6472010e8e7
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Perfect chocolate brownies recipe
The secret to making the best, fudgy, squidgy brownie is not to overbake them. They should wobble in the centre when you take them out. The residual heat will continue to cook them for a few minutes and they'll set up on cooling. Too firm and they will be more cakey than fudgy. If you want fudgy brownies it’s also important to have a higher ratio of fat to flour/cocoa powder. The fat usually comes from butter or oil and, to a lesser extent, melted chocolate. Using butter instead of oil also helps achieve a softer fudgy finish, with oil making them more chewy. If you prefer your brownies more cakey, try a recipe containing a bit more flour. For the ultimate chocolate hit without being too heavy, you need a good balance of cocoa powder and melted chocolate. Using all chocolate can make brownies quite dense and extremely rich, which may well be your thing, in which case try this rich brownie recipe. If you don't have any bars of plain chocolate on hand you can make an easy cocoa powder brownie, too. You can easily make these brownies gluten-free by swapping in gluten-free flour. If you like, jazz up this recipe by adding a handful of chopped nuts, chocolate chips, white chocolate chunks or a mix. Add these after the addition of the eggs, when the batter is somewhat cooler and will not melt the chocolate straight away. If you don't have a 20x30cm/8x12in baking tin, you could also use a 23cm/9in square tin. Brownies are pretty forgiving but if your tin is larger (many traybake tins are a few centimeters larger) your brownies won't be quite as deep and will cook a bit faster.
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"title": "Perfect chocolate brownies recipe",
"content": "The secret to making the best, fudgy, squidgy brownie is not to overbake them. They should wobble in the centre when you take them out. The residual heat will continue to cook them for a few minutes and they'll set up on cooling. Too firm and they will be more cakey than fudgy. If you want fudgy brownies it’s also important to have a higher ratio of fat to flour/cocoa powder. The fat usually comes from butter or oil and, to a lesser extent, melted chocolate. Using butter instead of oil also helps achieve a softer fudgy finish, with oil making them more chewy. If you prefer your brownies more cakey, try a recipe containing a bit more flour. For the ultimate chocolate hit without being too heavy, you need a good balance of cocoa powder and melted chocolate. Using all chocolate can make brownies quite dense and extremely rich, which may well be your thing, in which case try this rich brownie recipe. If you don't have any bars of plain chocolate on hand you can make an easy cocoa powder brownie, too. You can easily make these brownies gluten-free by swapping in gluten-free flour. If you like, jazz up this recipe by adding a handful of chopped nuts, chocolate chips, white chocolate chunks or a mix. Add these after the addition of the eggs, when the batter is somewhat cooler and will not melt the chocolate straight away. If you don't have a 20x30cm/8x12in baking tin, you could also use a 23cm/9in square tin. Brownies are pretty forgiving but if your tin is larger (many traybake tins are a few centimeters larger) your brownies won't be quite as deep and will cook a bit faster."
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e8117a898a450f2e4d471e04b552541abc9c5e48f646287ce87278bfa9bdaf6e
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Mary Berry's Victoria sponge cake recipe
Baking spread is a margarine that is suitable for baking. Check the label. You can use softened butter as well. To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in cling film or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling. Before baking, give your tins a gentle tap on the work surface to remove any large air gaps and evenly distribute the batter. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cakes should come out onto your hand and the tea towel – then you can turn them from your hand onto the wire rack. Set aside to cool completely. If you find your sponge cakes always have a big dome in the middle, your oven probably runs a bit hot (it's not unusual for the temperature in the oven to vary significantly from what's on the dial). Try reducing the temperature by 10C. All-in-one methods like Mary favours are very simple, but it is even more important that your butter is at the right temperature or it won't combine easily with the other ingredients. If you need to soften your butter quickly watch the technique video below. It's particulary useful on cold days when butter stays hard at room temperature. Many experienced bakers swear by using baking spread instead of butter. It has the advantage of being usuable straight from the fridge and makes lovely light cakes. Butter is generally considered to taste better though and it is in these very simple cakes that you are most likely to notice the difference. You can dust the top with icing sugar if you prefer, but do it immediately before serving. The moisture in the cake absorbs icing sugar so it doesn't stay visible for long. If you prefer a buttercream filling in your sponge cakes try Mary's recipe for a Victoria Sandwich with buttercream.
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"title": "Mary Berry's Victoria sponge cake recipe",
"content": "Baking spread is a margarine that is suitable for baking. Check the label. You can use softened butter as well. To freeze the cakes: Allow the cakes to cool completely, then wrap each cake well in cling film or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling. Before baking, give your tins a gentle tap on the work surface to remove any large air gaps and evenly distribute the batter. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cakes should come out onto your hand and the tea towel – then you can turn them from your hand onto the wire rack. Set aside to cool completely. If you find your sponge cakes always have a big dome in the middle, your oven probably runs a bit hot (it's not unusual for the temperature in the oven to vary significantly from what's on the dial). Try reducing the temperature by 10C. All-in-one methods like Mary favours are very simple, but it is even more important that your butter is at the right temperature or it won't combine easily with the other ingredients. If you need to soften your butter quickly watch the technique video below. It's particulary useful on cold days when butter stays hard at room temperature. Many experienced bakers swear by using baking spread instead of butter. It has the advantage of being usuable straight from the fridge and makes lovely light cakes. Butter is generally considered to taste better though and it is in these very simple cakes that you are most likely to notice the difference. You can dust the top with icing sugar if you prefer, but do it immediately before serving. The moisture in the cake absorbs icing sugar so it doesn't stay visible for long. If you prefer a buttercream filling in your sponge cakes try Mary's recipe for a Victoria Sandwich with buttercream."
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971b52de0460c79f11af0417ebe6e55a1eb2ad1e54c329a35abcbff91942f5cd
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Easy chocolate cake recipe
The chocolate cake mixture is quite runny, so it's important to use sandwich tins rather than springform tins, which could leak. You don't have to cover the cake in ganache, you can also use chocolate buttercream. Which chocolate cake is the best? It depends on personal preference! This recipe is an easy, moist cake that keeps well (great when you don’t want to be cooking at the last minute). Our best chocolate cakes collection has all types of chocolate cake covered, including gluten-free and vegan options, light spongy cakes and rich deeply-chocolatey cakes. Why is my chocolate cake dry and crumbly? You might have added too much cocoa powder, which absorbs more moisture than flour. Only add the amount suggested in the recipe: don’t be tempted to add extra thinking it will make your cake more chocolatey, it’s more likely to make it dry and crumbly. The other option is that your cake has been overcooked which will dry it out. How do I stop my cake from cracking and doming? Ovens do vary and if yours runs hot you might find your cakes are very domed with deep cracks on the top. Try lowering the temperature a little. Does refrigerating cake dry it out? Yes, fridges are a dry environment which will draw moisture from a cake making it stale before its time, so do not put sponge cakes in the fridge in an attempt to make them last longer. The exception to this is when a cake is filled with fresh cream (or anything else that needs to be kept cold) when you should fill it at the last minute to minimise time in the fridge. Also, if it’s a hot day you might need to chill a cake to prevent the icing melting. If a cake is completely covered with buttercream this will form a protective layer which helps prevent the cake drying out in the fridge. However the cold can still affect the texture of the sponge (as the fats in the cake solidify) so it should be brought back to room temperature before serving.
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"title": "Easy chocolate cake recipe",
"content": "The chocolate cake mixture is quite runny, so it's important to use sandwich tins rather than springform tins, which could leak. You don't have to cover the cake in ganache, you can also use chocolate buttercream. Which chocolate cake is the best? It depends on personal preference! This recipe is an easy, moist cake that keeps well (great when you don’t want to be cooking at the last minute). Our best chocolate cakes collection has all types of chocolate cake covered, including gluten-free and vegan options, light spongy cakes and rich deeply-chocolatey cakes. Why is my chocolate cake dry and crumbly? You might have added too much cocoa powder, which absorbs more moisture than flour. Only add the amount suggested in the recipe: don’t be tempted to add extra thinking it will make your cake more chocolatey, it’s more likely to make it dry and crumbly. The other option is that your cake has been overcooked which will dry it out. How do I stop my cake from cracking and doming? Ovens do vary and if yours runs hot you might find your cakes are very domed with deep cracks on the top. Try lowering the temperature a little. Does refrigerating cake dry it out? Yes, fridges are a dry environment which will draw moisture from a cake making it stale before its time, so do not put sponge cakes in the fridge in an attempt to make them last longer. The exception to this is when a cake is filled with fresh cream (or anything else that needs to be kept cold) when you should fill it at the last minute to minimise time in the fridge. Also, if it’s a hot day you might need to chill a cake to prevent the icing melting. If a cake is completely covered with buttercream this will form a protective layer which helps prevent the cake drying out in the fridge. However the cold can still affect the texture of the sponge (as the fats in the cake solidify) so it should be brought back to room temperature before serving."
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bb18f89925a3c78e797fdf6ed33eb75419e786db6fefa1fdfc1d906f5f6e5e91
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Easy flapjacks recipe
If you are feeling indulgent, make a drizzly icing with 75g/2½oz sifted icing sugar and a few drops of fresh lemon juice or water. Mix well in a small bowl and use the teaspoon to drizzle it over the cooled flapjack. Do this after cutting into squares, so it’s less sticky to slice. Or melt some plain, milk or white chocolate and, once smooth, use a teaspoon to swiggle all over the flapjack as it cools and before you cut it. Top with freeze-dried berry pieces or chocolate chips before the chocolate sets. The chocolate could take a few hours to set, so you’ll need to allow for that when anticipating serving time. It’s best not to cut down on the sugar, syrup and butter however tempting it is to make a healthier snack as the oats might not stick together and it will be tricky to cut the flapjack into neat squares. Using brown sugar is essential to get the caramel flavour and the right texture (brown sugar contains more moisture than white). You can use soft light brown sugar instead of muscovado – it’s a less expensive and will work well, although the flavour might not be quite as rich. You can use any porridge oats for this recipe, but larger oats (such as jumbo or whole rolled oats) will give a more crunchy texture to your flapjacks. For softer more chewy flapjacks, use cut oats (the supermarket budget lines are perfect). Use a loose-based tin if you have one as it will make it much easier to remove the flapjack after baking. If you don’t have a loose-based tin, ensure that you leave plenty of baking paper overhanging the sides, so you can use it to help lift the flapjack. Don’t skip allowing the flapjack to cool in the tin before removing as this will give it a chance to settle and firm up so it’s less likely to break. Let the flapjacks cool thoroughly before cutting into squares. If you don’t have a 20cm/8in square baking tin, you can use any with similar dimensions. Even a round 23cm/9in springform tin will work, although you’ll need to cut the flapjack into thin triangles with a sharp knife rather than squares. You will need to keep an eye on the cooking times if you use a different sized tin. It’s ready when lightly browned and the surface looks dry and glossy. The flapjacks will keep well in a lidded container for at least a week due to the high sugar content. But you can also freeze them for up to 4 months. Either store in a lidded freezer-proof container or wrap in foil. If using for lunchboxes, you could wrap individual portions in foil and place in a plastic bag. Take out in the morning of the day you want to use them and they will be thawed by lunchtime.
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"title": "Easy flapjacks recipe",
"content": "If you are feeling indulgent, make a drizzly icing with 75g/2½oz sifted icing sugar and a few drops of fresh lemon juice or water. Mix well in a small bowl and use the teaspoon to drizzle it over the cooled flapjack. Do this after cutting into squares, so it’s less sticky to slice. Or melt some plain, milk or white chocolate and, once smooth, use a teaspoon to swiggle all over the flapjack as it cools and before you cut it. Top with freeze-dried berry pieces or chocolate chips before the chocolate sets. The chocolate could take a few hours to set, so you’ll need to allow for that when anticipating serving time. It’s best not to cut down on the sugar, syrup and butter however tempting it is to make a healthier snack as the oats might not stick together and it will be tricky to cut the flapjack into neat squares. Using brown sugar is essential to get the caramel flavour and the right texture (brown sugar contains more moisture than white). You can use soft light brown sugar instead of muscovado – it’s a less expensive and will work well, although the flavour might not be quite as rich. You can use any porridge oats for this recipe, but larger oats (such as jumbo or whole rolled oats) will give a more crunchy texture to your flapjacks. For softer more chewy flapjacks, use cut oats (the supermarket budget lines are perfect). Use a loose-based tin if you have one as it will make it much easier to remove the flapjack after baking. If you don’t have a loose-based tin, ensure that you leave plenty of baking paper overhanging the sides, so you can use it to help lift the flapjack. Don’t skip allowing the flapjack to cool in the tin before removing as this will give it a chance to settle and firm up so it’s less likely to break. Let the flapjacks cool thoroughly before cutting into squares. If you don’t have a 20cm/8in square baking tin, you can use any with similar dimensions. Even a round 23cm/9in springform tin will work, although you’ll need to cut the flapjack into thin triangles with a sharp knife rather than squares. You will need to keep an eye on the cooking times if you use a different sized tin. It’s ready when lightly browned and the surface looks dry and glossy. The flapjacks will keep well in a lidded container for at least a week due to the high sugar content. But you can also freeze them for up to 4 months. Either store in a lidded freezer-proof container or wrap in foil. If using for lunchboxes, you could wrap individual portions in foil and place in a plastic bag. Take out in the morning of the day you want to use them and they will be thawed by lunchtime."
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b62066b38fce8e995755e915088038af8621485e84c5daf16843aaf8b84710bf
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Mary Berry's Yorkshire pudding recipe
What is the secret to making Yorkshire puddings rise? Mary likes to add more eggs and omit a little milk in her recipe as decades of experience have convinced her this gets the best results. If you only have full-fat milk, replace a quarter of the milk with water. It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds. Should you let Yorkshire pudding batter rest? Resting Yorkshire pudding batter is definitely beneficial but not essential. Resting helps them rise fully during cooking because it allows the gluten to ‘relax’ and relaxed gluten is more stretchy. Ideally rest the batter for at least 30 minutes and up to 2 hours. The batter doesn’t need to be chilled. Should Yorkshire pudding batter be thick or runny? The batter should be about as thick as double cream (so easily pourable but with some body). Why do my Yorkshire puddings rise then go flat? It might be because the oven door was opened while they were cooking. Yorkshire puddings need a consistently high heat to rise fully and set. It’s also important to cook them fully – if you remove them from the oven before the structure is set they will sink. Wait until they are a fairly dark golden-brown before removing them from the oven. Can you make Yorkshire puddings in advance and reheat? The Yorkshire puddings can be made completely ahead and reheated in a hot oven for about eight minutes. The cooked puddings can also be frozen and cooked from frozen in about 10 minutes.
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"title": "Mary Berry's Yorkshire pudding recipe",
"content": "What is the secret to making Yorkshire puddings rise? Mary likes to add more eggs and omit a little milk in her recipe as decades of experience have convinced her this gets the best results. If you only have full-fat milk, replace a quarter of the milk with water. It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds. Should you let Yorkshire pudding batter rest? Resting Yorkshire pudding batter is definitely beneficial but not essential. Resting helps them rise fully during cooking because it allows the gluten to ‘relax’ and relaxed gluten is more stretchy. Ideally rest the batter for at least 30 minutes and up to 2 hours. The batter doesn’t need to be chilled. Should Yorkshire pudding batter be thick or runny? The batter should be about as thick as double cream (so easily pourable but with some body). Why do my Yorkshire puddings rise then go flat? It might be because the oven door was opened while they were cooking. Yorkshire puddings need a consistently high heat to rise fully and set. It’s also important to cook them fully – if you remove them from the oven before the structure is set they will sink. Wait until they are a fairly dark golden-brown before removing them from the oven. Can you make Yorkshire puddings in advance and reheat? The Yorkshire puddings can be made completely ahead and reheated in a hot oven for about eight minutes. The cooked puddings can also be frozen and cooked from frozen in about 10 minutes."
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6cfa44f812f8332c191711ccc4f38e3d4e731c23d7e09855f6ee09da880095b9
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Mary Berry's butternut squash soup recipe
An average of 4.7 out of 5 stars from 291 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_butternut_squash_10281_16x9.jpg This easy butternut squash soup recipe is flavoured with red pepper and ginger and then blended until silky smooth. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the vegetables to make a rich-tasting soup without any added dairy. For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan and a blender. 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip)1 large onion, roughly chopped2 medium carrots, peeled and chopped1 red pepper, deseeded and cut into cubes4 tbsp olive oil1 tbsp clear honey (optional)5cm/2in piece fresh root ginger, peeled and chopped1.5 litres/2½ pints vegetable stocksalt and freshly ground black pepper 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip) 1 large onion, roughly chopped 2 medium carrots, peeled and chopped 1 red pepper, deseeded and cut into cubes 4 tbsp olive oil 1 tbsp clear honey (optional) 5cm/2in piece fresh root ginger, peeled and chopped 1.5 litres/2½ pints vegetable stock salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Tip the prepared squash into a large bowl or resealable freezer bag. Add the onion, carrots, red pepper and half the oil. Season with salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, if using, 5 minutes before the end of cooking.Place a large, deep-sided saucepan over a medium heat. Add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.Remove the pan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Tip the prepared squash into a large bowl or resealable freezer bag. Add the onion, carrots, red pepper and half the oil. Season with salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer. Tip the prepared squash into a large bowl or resealable freezer bag. Add the onion, carrots, red pepper and half the oil. Season with salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer. Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, if using, 5 minutes before the end of cooking. Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, if using, 5 minutes before the end of cooking. Place a large, deep-sided saucepan over a medium heat. Add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper. Place a large, deep-sided saucepan over a medium heat. Add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper. Remove the pan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread. Remove the pan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread. Recipe tips If covered and chilled in the fridge, this butternut squash soup can be made up to 3 days ahead. If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months. Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. The soup can be vegan if you leave out the honey or replace with a vegan friendly sweetener.
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"title": "Mary Berry's butternut squash soup recipe",
"content": "An average of 4.7 out of 5 stars from 291 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_butternut_squash_10281_16x9.jpg This easy butternut squash soup recipe is flavoured with red pepper and ginger and then blended until silky smooth. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the vegetables to make a rich-tasting soup without any added dairy. For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan and a blender. 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip)1 large onion, roughly chopped2 medium carrots, peeled and chopped1 red pepper, deseeded and cut into cubes4 tbsp olive oil1 tbsp clear honey (optional)5cm/2in piece fresh root ginger, peeled and chopped1.5 litres/2½ pints vegetable stocksalt and freshly ground black pepper 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip) 1 large onion, roughly chopped 2 medium carrots, peeled and chopped 1 red pepper, deseeded and cut into cubes 4 tbsp olive oil 1 tbsp clear honey (optional) 5cm/2in piece fresh root ginger, peeled and chopped 1.5 litres/2½ pints vegetable stock salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Tip the prepared squash into a large bowl or resealable freezer bag. Add the onion, carrots, red pepper and half the oil. Season with salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, if using, 5 minutes before the end of cooking.Place a large, deep-sided saucepan over a medium heat. Add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.Remove the pan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Tip the prepared squash into a large bowl or resealable freezer bag. Add the onion, carrots, red pepper and half the oil. Season with salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer. Tip the prepared squash into a large bowl or resealable freezer bag. Add the onion, carrots, red pepper and half the oil. Season with salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer. Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, if using, 5 minutes before the end of cooking. Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, if using, 5 minutes before the end of cooking. Place a large, deep-sided saucepan over a medium heat. Add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper. Place a large, deep-sided saucepan over a medium heat. Add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper. Remove the pan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread. Remove the pan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread. Recipe tips If covered and chilled in the fridge, this butternut squash soup can be made up to 3 days ahead. If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months. Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. The soup can be vegan if you leave out the honey or replace with a vegan friendly sweetener."
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f4e2112794f7fa34544d9f0a931476328117f0d15d400d3daf487264a2784535
|
Cauliflower cheese recipe
You can make individual cauliflower cheeses in small enamel dishes instead of one family-sized dish and reduce the cooking time to 20–25 minutes. Place the dishes on a baking tray to catch any drips. If you add the milk a little too fast and the sauce becomes lumpy, simply pass through a sieve into a clean saucepan before adding the cheese. It's important to season your sauce after adding the cheese, as cheese is quite salty. Cheddar cheese is the traditional topping, but a mix of cheddar and Parmesan also works. Use odds and ends of cheese from your fridge to make an extra cheesy sauce. Cut off any rind, finely chop or grate the cheese and add to the sauce towards the end of the cooking time. You can use any cheese – brie, Stilton, and even goat’s cheese all work well, but some will add more punch than others, so add a little at a time and taste the sauce once the cheese has melted. For a crunchy topping, sprinkle the sauce-covered cauliflower with dried breadcrumbs, or small pieces of bread before scattering over the grated cheese. For extra flavour you can add chopped and cooked bacon bits or crispy fried onions too. You could also stir pieces of diced ham into the sauce before pouring over the cauliflower. As a delicious alternative, use a mixture of cauliflower and broccoli florets instead. For a vegan version, use plant-based alternatives to the butter, milk and cheese. To make into a more substantial meal, sprinkle the cauliflower with chopped toasted nuts and seeds. To make your cauliflower go further, you can boil the cauliflower leaves and central stalk along with the florets. The leaves can be thickly sliced but you’ll need to cut the stem into small chunks so it can be cooked at the same time as the florets. Alternatively, slice it thinly and boil for a couple of minutes before adding the rest of the cauliflower. How to use up leftovers Leftovers can be warmed in a microwave oven for a couple of minutes or transferred to a smaller ovenproof dish, topped with extra grated cheese and reheated at 200C/180C Fan/Gas 6 for about 20 minutes. For an alternative use of leftovers, make soup: put the leftover cauliflower cheese in a saucepan and add hot vegetable stock. Bring to a simmer then remove from the heat and blitz with a stick blender until smooth. Ladle into bowls and serve as a creamy cauliflower soup with hunks of warm crusty bread. To make ahead You can assemble the cauliflower cheese ahead of time and keep in the fridge for up to 2 days before baking if you like. How to freeze If you know you are going to freeze your cauliflower cheese (great if you have a garden glut or have been able to grab a few cauliflowers cheaply), blanch the cauliflower florets for 2 minutes in boiling water rather than cooking it completely. Drain in a colander under running water until cold and drain thoroughly. Partly cooking it like this will mean the florets retain more texture when frozen. Place in a freezer and ovenproof containers – toughed glass, such as Pyrex, or an enamel pie dish is ideal, but you can also use a foil container. Make the cheese sauce according to the recipe then cool for 15 minutes. Stir in an extra splash of cold milk to loosen the sauce and pour over the cauliflower. Sprinkle with the remaining cheese and leave to cool completely. Cover in foil or a lid, label and freeze for up to 3 months. Reheat uncovered from frozen, adding an extra 15–20 minutes to the cooking time, or until piping hot throughout. For a lighter cauliflower cheese that still tastes incredible, try roasting your cauliflower.
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"title": "Cauliflower cheese recipe",
"content": "You can make individual cauliflower cheeses in small enamel dishes instead of one family-sized dish and reduce the cooking time to 20–25 minutes. Place the dishes on a baking tray to catch any drips. If you add the milk a little too fast and the sauce becomes lumpy, simply pass through a sieve into a clean saucepan before adding the cheese. It's important to season your sauce after adding the cheese, as cheese is quite salty. Cheddar cheese is the traditional topping, but a mix of cheddar and Parmesan also works. Use odds and ends of cheese from your fridge to make an extra cheesy sauce. Cut off any rind, finely chop or grate the cheese and add to the sauce towards the end of the cooking time. You can use any cheese – brie, Stilton, and even goat’s cheese all work well, but some will add more punch than others, so add a little at a time and taste the sauce once the cheese has melted. For a crunchy topping, sprinkle the sauce-covered cauliflower with dried breadcrumbs, or small pieces of bread before scattering over the grated cheese. For extra flavour you can add chopped and cooked bacon bits or crispy fried onions too. You could also stir pieces of diced ham into the sauce before pouring over the cauliflower. As a delicious alternative, use a mixture of cauliflower and broccoli florets instead. For a vegan version, use plant-based alternatives to the butter, milk and cheese. To make into a more substantial meal, sprinkle the cauliflower with chopped toasted nuts and seeds. To make your cauliflower go further, you can boil the cauliflower leaves and central stalk along with the florets. The leaves can be thickly sliced but you’ll need to cut the stem into small chunks so it can be cooked at the same time as the florets. Alternatively, slice it thinly and boil for a couple of minutes before adding the rest of the cauliflower. How to use up leftovers Leftovers can be warmed in a microwave oven for a couple of minutes or transferred to a smaller ovenproof dish, topped with extra grated cheese and reheated at 200C/180C Fan/Gas 6 for about 20 minutes. For an alternative use of leftovers, make soup: put the leftover cauliflower cheese in a saucepan and add hot vegetable stock. Bring to a simmer then remove from the heat and blitz with a stick blender until smooth. Ladle into bowls and serve as a creamy cauliflower soup with hunks of warm crusty bread. To make ahead You can assemble the cauliflower cheese ahead of time and keep in the fridge for up to 2 days before baking if you like. How to freeze If you know you are going to freeze your cauliflower cheese (great if you have a garden glut or have been able to grab a few cauliflowers cheaply), blanch the cauliflower florets for 2 minutes in boiling water rather than cooking it completely. Drain in a colander under running water until cold and drain thoroughly. Partly cooking it like this will mean the florets retain more texture when frozen. Place in a freezer and ovenproof containers – toughed glass, such as Pyrex, or an enamel pie dish is ideal, but you can also use a foil container. Make the cheese sauce according to the recipe then cool for 15 minutes. Stir in an extra splash of cold milk to loosen the sauce and pour over the cauliflower. Sprinkle with the remaining cheese and leave to cool completely. Cover in foil or a lid, label and freeze for up to 3 months. Reheat uncovered from frozen, adding an extra 15–20 minutes to the cooking time, or until piping hot throughout. For a lighter cauliflower cheese that still tastes incredible, try roasting your cauliflower."
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6d5035e2a7066d833faffd033ac70fbf8e498116ab7df65fb569a3a343ed21ed
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Easy cottage pie recipe
To stop the mash leaking into the cottage pie filling below (and if you have time), let the meat cool before adding the potato topping. How to store cottage pie This recipe can be made up to 2 days in advance and stored in the fridge well wrapped in cling film or kitchen foil. To reheat in the oven, cover the top with kitchen foil (to prevent it drying out) and preheat the oven to 180C/160C Fan/Gas 4. Cook for about 40 minutes for a whole pie (or about 15 minutes for smaller portions) or until it’s piping hot in the middle. This cottage pie is also a great recipe for batch cooking. Freeze cottage pie on the day you make it and store for up to 3 months (either whole or in portions – or just make the meat filling in advance, which saves you keeping a big dish in your freezer). To reheat from frozen, sprinkle a little water on top, cover with kitchen foil and cook at 180C/160C Fan/Gas 4 for about 1 hour 15 minutes for a whole pie or 30 minutes for smaller portions, until piping hot in the middle. How do you bulk out a cottage pie? To cheaply bulk out a cottage pie, try adding baked beans to the filling as they do in this Eat Well for Less cottage pie recipe. Why is my cottage pie dry? If the meat filling is dry, it’s most likely because it has been cooked at too high a temperature. The filling should be simmered gently, as more aggressive cooking will cause too much liquid to evaporate. After simmering, the meat filling should be tender with a thick gravy-like sauce – if yours looks dry, stir in some water to thin it out. Does cottage pie contain gravy? Normally you sprinkle flour onto the browned meat before pouring in stock to make a quick gravy as part of the recipe, but if you have some leftover gravy available feel free to use that instead (the same applies for adding shredded leftover roast beef as a substitute for some of the mince). Do you put egg in mash for cottage pie? No, eggs are not a traditionally used in cottage pies. If you want to up your mash game, adding cheese is more common (as the Hairy Bikers do in their cottage pie with cheesy mash). If you want to speed up this recipe, consider using frozen mash. It costs more than cooking it from scratch, but it's a great shortcut when you're in a rush (and if you are concerned about UPFs it tends to be just plain mash – no emulsifiers, stabilisers etc).
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"title": "Easy cottage pie recipe",
"content": "To stop the mash leaking into the cottage pie filling below (and if you have time), let the meat cool before adding the potato topping. How to store cottage pie This recipe can be made up to 2 days in advance and stored in the fridge well wrapped in cling film or kitchen foil. To reheat in the oven, cover the top with kitchen foil (to prevent it drying out) and preheat the oven to 180C/160C Fan/Gas 4. Cook for about 40 minutes for a whole pie (or about 15 minutes for smaller portions) or until it’s piping hot in the middle. This cottage pie is also a great recipe for batch cooking. Freeze cottage pie on the day you make it and store for up to 3 months (either whole or in portions – or just make the meat filling in advance, which saves you keeping a big dish in your freezer). To reheat from frozen, sprinkle a little water on top, cover with kitchen foil and cook at 180C/160C Fan/Gas 4 for about 1 hour 15 minutes for a whole pie or 30 minutes for smaller portions, until piping hot in the middle. How do you bulk out a cottage pie? To cheaply bulk out a cottage pie, try adding baked beans to the filling as they do in this Eat Well for Less cottage pie recipe. Why is my cottage pie dry? If the meat filling is dry, it’s most likely because it has been cooked at too high a temperature. The filling should be simmered gently, as more aggressive cooking will cause too much liquid to evaporate. After simmering, the meat filling should be tender with a thick gravy-like sauce – if yours looks dry, stir in some water to thin it out. Does cottage pie contain gravy? Normally you sprinkle flour onto the browned meat before pouring in stock to make a quick gravy as part of the recipe, but if you have some leftover gravy available feel free to use that instead (the same applies for adding shredded leftover roast beef as a substitute for some of the mince). Do you put egg in mash for cottage pie? No, eggs are not a traditionally used in cottage pies. If you want to up your mash game, adding cheese is more common (as the Hairy Bikers do in their cottage pie with cheesy mash). If you want to speed up this recipe, consider using frozen mash. It costs more than cooking it from scratch, but it's a great shortcut when you're in a rush (and if you are concerned about UPFs it tends to be just plain mash – no emulsifiers, stabilisers etc)."
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b7160a759544747ffa646d3009160e595a1e2ded1ec1d0ca380ccff164a82d2b
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Easy chilli con carne recipe
The chilli is much tastier a day or two after it's cooked because the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags or boxes. Reheat from frozen in a saucepan of water for about 15–20 minutes until steaming hot. What can I add to chilli con carne for more flavour? Spices such as ground cumin, coriander and cinnamon round out the flavours without adding much heat (that’s where the chillies come in). If you enjoy smoky flavours, try adding smoked paprika in addition to the other spices. In this recipe, red wine, Worcestershire sauce and beef stock add depth of flavour and some sweetness, but you can also add a square or two of dark chocolate at the end. Also, browning the meat thoroughly will add lots of flavour (see the technique video at the bottom of the page for tips on how to brown meat). Why is chilli con carne healthy? It’s mainly thanks to the beans, which are high in fibre and protein. However, chilli con carne can be high in saturated fat, so choose lean meat and throw in an extra tin of beans if health is your priority (kidney beans are the most common but pinto and black beans also work well). Is chilli better in the slow cooker? A long gentle cook brings the best out in a chilli, allowing the meat to get really tender and the flavours to infuse. This can be done on the hob, but if you want the convenience of using a slow cooker you’ll need to add a bit less liquid so use a chilli recipe developed for slow cookers .
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"title": "Easy chilli con carne recipe",
"content": "The chilli is much tastier a day or two after it's cooked because the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags or boxes. Reheat from frozen in a saucepan of water for about 15–20 minutes until steaming hot. What can I add to chilli con carne for more flavour? Spices such as ground cumin, coriander and cinnamon round out the flavours without adding much heat (that’s where the chillies come in). If you enjoy smoky flavours, try adding smoked paprika in addition to the other spices. In this recipe, red wine, Worcestershire sauce and beef stock add depth of flavour and some sweetness, but you can also add a square or two of dark chocolate at the end. Also, browning the meat thoroughly will add lots of flavour (see the technique video at the bottom of the page for tips on how to brown meat). Why is chilli con carne healthy? It’s mainly thanks to the beans, which are high in fibre and protein. However, chilli con carne can be high in saturated fat, so choose lean meat and throw in an extra tin of beans if health is your priority (kidney beans are the most common but pinto and black beans also work well). Is chilli better in the slow cooker? A long gentle cook brings the best out in a chilli, allowing the meat to get really tender and the flavours to infuse. This can be done on the hob, but if you want the convenience of using a slow cooker you’ll need to add a bit less liquid so use a chilli recipe developed for slow cookers ."
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f9b1547520a49ef34bc71a4004d76e2546827b937ac4637c89039c7a478d6f9e
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Mary Berry’s lasagne recipe
When Mary Berry first cooked this recipe on television in the 1970s, she used dripping to fry the meat and vegetables. Seek this out for a really meaty flavour, but olive oil is generally preferable now. You can also stretch this recipe out into two smaller lasagne, one for the freezer and one for now. Do you cook pasta sheets before making lasagne? Fresh pasta never needs to be precooked, but if you like a lot of pasta in your lasagne and are using dried pasta sheets you should consider it. It’s not necessary when making the recipe above, as the ratio of sauce to pasta, plus letting it stand for hours before cooking, means the pasta will be thoroughly cooked. If you are using a lower ratio of sauce to pasta and don’t have time to let it sit for hours before cooking, you might find the pasta is still chewy. What order do you put lasagne layers in? It depends how you like it. Recipes normally start with a layer of Bolognese, then white sauce and then pasta sheets – which is what Mary Berry has done in this recipe. Others add pasta between every layer (so Bolognese, pasta, white sauce, pasta, Bolognese etc). If you like a saucy lasagne, following the recipe above, but if you prefer yours with a bit more structure feel free to add extra layers of pasta. However you like it, finish with a layer of bechamel (white sauce) before adding a final layer of cheese. How many layers should a lasagne have? However many you like! However, we think three is the minimum, with four to five optimal. Do you put cheese on each layer of lasagne? You can, but it’s not essential. If using, add a little cheese on top of each layer of white sauce (as Gennaro Contaldo does in his classic lasagne recipe). Is it better to bake lasagne covered or uncovered? It really depends how you like your lasagne. Covering the top with foil will keep moisture in, which helps the pasta to cook through and results in a soft, saucy lasagne. But if crispy edges are your thing then you are best leaving off the foil. Often the best way is to do a bit of both – cover with foil at first, then remove for the final 15 minutes to allow the top to crisp up. How long should lasagne sit before slicing? It’s best left to cool a little as this helps it firm up. Serving lasagne straight from the oven is a messy business! Letting it sit for half an hour will help keep the layers together so you can serve it in neat slices. How far in advance can you make lasagne before cooking it? You can assemble a lasagne up to 2 days in advance and keep it in the fridge until ready to cook. Alternatively, freeze your uncooked lasagne for up to 3 months. If you don’t want your baking dish in the freezer for weeks on end, line your dish with baking paper or kitchen foil with enough overhang to cover the top before assembling the lasagne. Once the lasagne is assembled, cover the top with the overhang and freeze. Once it is frozen solid it will easily slip out of the dish. Wrap it again with cling film or foil and return to the freezer. When you are ready to cook it, remove the outer wrapping and pop it straight back into the dish. Frozen lasagne takes much longer to cook (around double the time), so cover the top with kitchen foil to prevent it frying out.
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"title": "Mary Berry’s lasagne recipe",
"content": "When Mary Berry first cooked this recipe on television in the 1970s, she used dripping to fry the meat and vegetables. Seek this out for a really meaty flavour, but olive oil is generally preferable now. You can also stretch this recipe out into two smaller lasagne, one for the freezer and one for now. Do you cook pasta sheets before making lasagne? Fresh pasta never needs to be precooked, but if you like a lot of pasta in your lasagne and are using dried pasta sheets you should consider it. It’s not necessary when making the recipe above, as the ratio of sauce to pasta, plus letting it stand for hours before cooking, means the pasta will be thoroughly cooked. If you are using a lower ratio of sauce to pasta and don’t have time to let it sit for hours before cooking, you might find the pasta is still chewy. What order do you put lasagne layers in? It depends how you like it. Recipes normally start with a layer of Bolognese, then white sauce and then pasta sheets – which is what Mary Berry has done in this recipe. Others add pasta between every layer (so Bolognese, pasta, white sauce, pasta, Bolognese etc). If you like a saucy lasagne, following the recipe above, but if you prefer yours with a bit more structure feel free to add extra layers of pasta. However you like it, finish with a layer of bechamel (white sauce) before adding a final layer of cheese. How many layers should a lasagne have? However many you like! However, we think three is the minimum, with four to five optimal. Do you put cheese on each layer of lasagne? You can, but it’s not essential. If using, add a little cheese on top of each layer of white sauce (as Gennaro Contaldo does in his classic lasagne recipe). Is it better to bake lasagne covered or uncovered? It really depends how you like your lasagne. Covering the top with foil will keep moisture in, which helps the pasta to cook through and results in a soft, saucy lasagne. But if crispy edges are your thing then you are best leaving off the foil. Often the best way is to do a bit of both – cover with foil at first, then remove for the final 15 minutes to allow the top to crisp up. How long should lasagne sit before slicing? It’s best left to cool a little as this helps it firm up. Serving lasagne straight from the oven is a messy business! Letting it sit for half an hour will help keep the layers together so you can serve it in neat slices. How far in advance can you make lasagne before cooking it? You can assemble a lasagne up to 2 days in advance and keep it in the fridge until ready to cook. Alternatively, freeze your uncooked lasagne for up to 3 months. If you don’t want your baking dish in the freezer for weeks on end, line your dish with baking paper or kitchen foil with enough overhang to cover the top before assembling the lasagne. Once the lasagne is assembled, cover the top with the overhang and freeze. Once it is frozen solid it will easily slip out of the dish. Wrap it again with cling film or foil and return to the freezer. When you are ready to cook it, remove the outer wrapping and pop it straight back into the dish. Frozen lasagne takes much longer to cook (around double the time), so cover the top with kitchen foil to prevent it frying out."
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Toad in the hole recipe
In November 2023 this recipe was costed at an average of £5.62 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. What is the best baking tin for toad in the hole? A metal tin with fairly high sides is best because metal is a very efficient conductor of heat and getting the batter hot is essential for a good rise. You can use any oven-safe dish, but ceramic and glass dishes take longer to heat up which might affect the rise of your Yorkshire pudding. Why does my toad in the hole not rise in the middle? If you are using a metal tin and are sure your oven is hot enough, it could be because your tin is too small. You need plenty of space between the sausages to allow the Yorkshire pudding to rise properly – if your tin is crowded the batter can't cook properly. Why should you let Yorkshire pudding batter rest? Resting helps Yorkshire puddings to rise fully because it allows the gluten in the flour to ‘relax’ and relaxed gluten is more stretchy.
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"delivery_version": "v1.0",
"title": "Toad in the hole recipe",
"content": "In November 2023 this recipe was costed at an average of £5.62 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. What is the best baking tin for toad in the hole? A metal tin with fairly high sides is best because metal is a very efficient conductor of heat and getting the batter hot is essential for a good rise. You can use any oven-safe dish, but ceramic and glass dishes take longer to heat up which might affect the rise of your Yorkshire pudding. Why does my toad in the hole not rise in the middle? If you are using a metal tin and are sure your oven is hot enough, it could be because your tin is too small. You need plenty of space between the sausages to allow the Yorkshire pudding to rise properly – if your tin is crowded the batter can't cook properly. Why should you let Yorkshire pudding batter rest? Resting helps Yorkshire puddings to rise fully because it allows the gluten in the flour to ‘relax’ and relaxed gluten is more stretchy."
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Easy spaghetti carbonara recipe
Traditional carbonara calls for guanciale, which is Italian cured pork cheek. It’s usually sold in one piece ready to be cut at home. You’ll find it in good delis and specialist butcher shops. Pancetta makes a good alternative and can be bought ready diced in many supermarkets. Bacon lardons are similar and more widely available. You can also chop bacon rashers into thin strips for an easy store-cupboard style supper. Ensure your frying pan is large enough to hold the pasta once it’s cooked and don’t burn the pancetta; you want the fat to be golden and to have released lots of flavour without browning too much which could spoilt the look and taste of the sauce. The steaming hot spaghetti will cook the carbonara sauce as you mix it together in the frying pan, so take care not to overcook it at this stage as the eggs will scramble and the texture of the sauce won't be quite as smooth. You’ll know if your sauce is overcooking if you see it becoming grainy as the eggs heat. If this happens, remove from the heat immediately and quickly add another splash of the pasta cooking liquid, or transfer to a large bowl, and continue tossing. You could also try adding a little double or single cream if you have some handy to loosen the sauce. And don’t panic, a good grating of Parmesan and a few twists of ground black pepper will help disguise most mistakes. Some recipes call for egg yolks only, but using whole eggs makes the sauce less likely to fail. Make sure you beat them well, so the yolks and whites are well combined. It helps to use room temperature eggs, if they are fridge cold it's harder for the hot pasta to cook them through when making the sauce. Make sure you cook the carbonara just before you serve it and don’t forget to warm your plates or bowls as it will cool quickly. It’s best made in smaller quantities to give you the best control over the ingredients – you are aiming to make a silky, smooth emulsified sauce that coats every strand of pasta. Pecorino is a good alternative to Parmesan and is used in a classic spaghetti carbonara. Grana Padano is a more budget conscious choice. Pick a good quality spaghetti if you can. Ideally one that’s been made using bronze dies to extrude the pasta. This gives a rougher surface to each strand which means it will hold sauce better. You can use tagliatelle or linguine instead of spaghetti if you like. And fresh pasta can be used in place of the dried if you prefer. Don’t forget that for a carbonara, you also want to use the pasta cooking liquid to help make the sauce extra silky, so make sure to reserve it when you drain the pasta. If you do forget, use some freshly boiled water from a kettle instead. Use kitchen tongs to toss the pasta with the sauce rather than a spoon, as it's easier to mix everything together. Spaghetti carbonara doesn’t reheat well, but if you do have some leftover, you could warm-up on in a microwave oven on a medium setting for a couple of minutes. The texture won’t be quite the same, but it will still taste delicious.
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"title": "Easy spaghetti carbonara recipe",
"content": "Traditional carbonara calls for guanciale, which is Italian cured pork cheek. It’s usually sold in one piece ready to be cut at home. You’ll find it in good delis and specialist butcher shops. Pancetta makes a good alternative and can be bought ready diced in many supermarkets. Bacon lardons are similar and more widely available. You can also chop bacon rashers into thin strips for an easy store-cupboard style supper. Ensure your frying pan is large enough to hold the pasta once it’s cooked and don’t burn the pancetta; you want the fat to be golden and to have released lots of flavour without browning too much which could spoilt the look and taste of the sauce. The steaming hot spaghetti will cook the carbonara sauce as you mix it together in the frying pan, so take care not to overcook it at this stage as the eggs will scramble and the texture of the sauce won't be quite as smooth. You’ll know if your sauce is overcooking if you see it becoming grainy as the eggs heat. If this happens, remove from the heat immediately and quickly add another splash of the pasta cooking liquid, or transfer to a large bowl, and continue tossing. You could also try adding a little double or single cream if you have some handy to loosen the sauce. And don’t panic, a good grating of Parmesan and a few twists of ground black pepper will help disguise most mistakes. Some recipes call for egg yolks only, but using whole eggs makes the sauce less likely to fail. Make sure you beat them well, so the yolks and whites are well combined. It helps to use room temperature eggs, if they are fridge cold it's harder for the hot pasta to cook them through when making the sauce. Make sure you cook the carbonara just before you serve it and don’t forget to warm your plates or bowls as it will cool quickly. It’s best made in smaller quantities to give you the best control over the ingredients – you are aiming to make a silky, smooth emulsified sauce that coats every strand of pasta. Pecorino is a good alternative to Parmesan and is used in a classic spaghetti carbonara. Grana Padano is a more budget conscious choice. Pick a good quality spaghetti if you can. Ideally one that’s been made using bronze dies to extrude the pasta. This gives a rougher surface to each strand which means it will hold sauce better. You can use tagliatelle or linguine instead of spaghetti if you like. And fresh pasta can be used in place of the dried if you prefer. Don’t forget that for a carbonara, you also want to use the pasta cooking liquid to help make the sauce extra silky, so make sure to reserve it when you drain the pasta. If you do forget, use some freshly boiled water from a kettle instead. Use kitchen tongs to toss the pasta with the sauce rather than a spoon, as it's easier to mix everything together. Spaghetti carbonara doesn’t reheat well, but if you do have some leftover, you could warm-up on in a microwave oven on a medium setting for a couple of minutes. The texture won’t be quite the same, but it will still taste delicious."
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Why protein isn’t the only nutrient fitness enthusiasts should focus on
While protein plays an important role in helping us achieve our fitness goals, neglecting other nutrients such as carbs could stop you from achieving those gains. By Tai Ibitoye https://ichef.bbci.co.uk/images/ic/480xn/p0g9m5kb.jpg During lockdown, I searched online for a home workout to try to improve my fitness levels. I came across a sponsored video challenging people to eat up to 30 eggs a day to ‘boost protein intake, build muscle and improve fitness’. As a dietitian, I was shocked by the post and the numerous replies stating people were going to attempt it. Time and time again, I come across nutrition and fitness social media posts making unsubstantiated claims on how upping your protein is the key to improving your physical prowess. I’m also frequently asked by clients, friends and relatives if focusing solely on protein is the best way to help them get the most out of their workout. The answer I give is always the same. While there are many benefits of including protein in your diet, if you want to improve your overall health, fitness and performance, your diet needs to be well-rounded. Here are the key nutrients you need to help maximise your workouts and improve fitness levels. What is protein and why do fitness enthusiasts focus on it? Protein is required for building and repairing muscle. It’s found in a wide range of whole foods such as chicken, lean meat, fish, dairy products (and fortified plant-based alternatives), nuts, beans, pulses (such as peas and lentils) and yes, eggs. There is a misconception in the fitness world that to quickly gain bigger muscles and enhance performance, your diet needs to include a large amount of protein. This is not the case. In the UK, most of us already consume enough protein. In fact, we are often eating more than the recommended amount. On average, men need around 56g of protein a day while women require 45g (based on body weights of 75kg for men and 60kg for women). Yet, the National Diet and Nutrition Survey (NDNS) show UK men and women eat about 45–55% more protein than required. The requirement for protein does increase with the volume and intensity of exercise and training. The International Society of Sports Nutrition (ISSN) suggests a daily intake of 1.4–2g of protein per kilogram of body weight for most exercising individuals looking to build and maintain muscle mass. However, having a healthy and varied diet can provide enough high-quality protein to meet any increased protein demands. To put into context how easy it is to get enough protein in your regular diet, two medium eggs contain 11g of protein, a grilled chicken breast (about half the size of your hand) has roughly 38g, half a can of baked beans promises 10g and a bowl of Greek yoghurt served with granola and fruit includes about 20g. Protein intake should be spread out evenly, every three to four hours across the day. The optimal time to consume protein is a matter of individual preference and tolerance. Although having a meal with good source of protein (or a snack with protein) after exercise might be beneficial, people don’t need to get too caught up on timings. The effects of exercise on muscle gain can last for 24 hours, so focusing on having regular meals throughout the day is key. So, while there is a plausible explanation for protein receiving so much attention from fitness enthusiasts, high protein intake does not automatically equate to muscle gains. Without proper amounts of carbohydrate (which is our main source of energy), the body will use the protein as energy rather than use it to build muscle. As for exercises that will help improve muscle growth, resistance exercises are great – such as working with resistance bands or machines. Body weight exercises like push-ups, sit-ups and squats also work well, as does lifting weights – or simply carrying heavy shopping bags. Carbohydrates: fuel for fitness Carbohydrates often get a bad rap, but they are crucial when you’re improving your exercise performance as they help deliver protein to muscles. They are the body’s go-to source of fuel when training as they are stored in the muscle as glycogen. The body’s stores of glycogen are limited and need to be maintained each day, especially if exercising daily or at a high level. Athletes need to have carbohydrates in their diet in the hours leading up to exercise, during and after. The amount people need will depend on the type, duration, intensity and frequency of their activity, as well as their dietary goals. For the average gym-goer or those who participate in general fitness activities, carbohydrate needs can be met by following general healthy eating guidelines. Starchy foods (like potato, bread and pasta) give us most of our carbohydrates, and it’s recommended these make up just over a third of our meals. By choosing wholegrain options where possible – like oats, brown rice, wholemeal bread and wholewheat noodles and pasta – you will have a steady release of energy (not to mention get some extra fibre onboard). If you’re involved in moderate and high-volume training (such as training for a marathon) you might require higher amounts of carbohydrate. In that case, seek tailored nutrition information from a qualified expert in sports nutrition to help fine-tune your diet to meet your individual needs. A diet low in carbohydrate can lead to reduced energy during exercise, fatigue and delayed recovery. Try eating a carbohydrate-rich, low-fat snack or light meal two to three hours before exercise – and eat again as soon as possible afterwards. Some examples include porridge topped with fruits, a pasta dish that incorporates vegetables and protein like chicken or beans, a hummus sandwich, or egg fried rice with vegetables. Don’t ignore healthy fats High-fat diets for athletic performance are becoming increasingly popular on social media. However, the evidence regarding how effective they are at improving fitness levels is limited and mixed – more research is needed. Having said this, fats do play a role in a balanced diet, but we only need a small amount. Fat provides the body with fuel, essential fatty acids and helps with absorption of fat-soluble vitamins like vitamin D. The recommended daily amount of fat to consume each day depends on an individual’s dietary requirements, training status or goals. As recommended by the NHS, swapping saturated fats (think butter and fatty meats, for instance) for unsaturated fats such as oily fish, avocados, nuts and seeds is more beneficial for general health. Hydration matters Maintaining good hydration levels is just as important as your nutrition when it comes to fitness performance. It’s recommended that individuals are adequately hydrated before training as preventing dehydration is effective in supporting exercise capacity and optimising recovery post-workout. General guidelines suggest people drink six to eight glasses of fluid a day, but you should drink more if exercising, especially in hot environments. Most people should aim to drink enough during the day so their pee is a clear, pale yellow colour. The type of fluid to consume depends on the intensity and duration of the physical activity. In most cases, water is the best choice for training at low to moderate intensity for less than an hour when sweat losses are low. For those who are training at a higher intensity and for a longer duration (more than one hour), the sweat losses are greater. Therefore, drinking isotonic sports drinks or a homemade sports drink (200ml fruit squash, 800ml water and a pinch of salt) is ideal for rehydration, refuelling and replacing lost electrolytes. However, it is important to remember that most sports drinks are like other soft drinks and contain added sugars. This means that they can be high in calories and contribute to tooth decay, so be wary of drinking them in large volumes. Please note: These are general guidelines about nutrition. Information is not intended as a substitute for proper medical diagnosis or dietary advice provided by your dietitian. Always seek advice from a dietitian for tailored dietary advice and support before making changes to your diet, especially if you have a medical condition. Originally published September 2023.
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"title": "Why protein isn’t the only nutrient fitness enthusiasts should focus on",
"content": "While protein plays an important role in helping us achieve our fitness goals, neglecting other nutrients such as carbs could stop you from achieving those gains. By Tai Ibitoye https://ichef.bbci.co.uk/images/ic/480xn/p0g9m5kb.jpg During lockdown, I searched online for a home workout to try to improve my fitness levels. I came across a sponsored video challenging people to eat up to 30 eggs a day to ‘boost protein intake, build muscle and improve fitness’. As a dietitian, I was shocked by the post and the numerous replies stating people were going to attempt it. Time and time again, I come across nutrition and fitness social media posts making unsubstantiated claims on how upping your protein is the key to improving your physical prowess. I’m also frequently asked by clients, friends and relatives if focusing solely on protein is the best way to help them get the most out of their workout. The answer I give is always the same. While there are many benefits of including protein in your diet, if you want to improve your overall health, fitness and performance, your diet needs to be well-rounded. Here are the key nutrients you need to help maximise your workouts and improve fitness levels. What is protein and why do fitness enthusiasts focus on it? Protein is required for building and repairing muscle. It’s found in a wide range of whole foods such as chicken, lean meat, fish, dairy products (and fortified plant-based alternatives), nuts, beans, pulses (such as peas and lentils) and yes, eggs. There is a misconception in the fitness world that to quickly gain bigger muscles and enhance performance, your diet needs to include a large amount of protein. This is not the case. In the UK, most of us already consume enough protein. In fact, we are often eating more than the recommended amount. On average, men need around 56g of protein a day while women require 45g (based on body weights of 75kg for men and 60kg for women). Yet, the National Diet and Nutrition Survey (NDNS) show UK men and women eat about 45–55% more protein than required. The requirement for protein does increase with the volume and intensity of exercise and training. The International Society of Sports Nutrition (ISSN) suggests a daily intake of 1.4–2g of protein per kilogram of body weight for most exercising individuals looking to build and maintain muscle mass. However, having a healthy and varied diet can provide enough high-quality protein to meet any increased protein demands. To put into context how easy it is to get enough protein in your regular diet, two medium eggs contain 11g of protein, a grilled chicken breast (about half the size of your hand) has roughly 38g, half a can of baked beans promises 10g and a bowl of Greek yoghurt served with granola and fruit includes about 20g. Protein intake should be spread out evenly, every three to four hours across the day. The optimal time to consume protein is a matter of individual preference and tolerance. Although having a meal with good source of protein (or a snack with protein) after exercise might be beneficial, people don’t need to get too caught up on timings. The effects of exercise on muscle gain can last for 24 hours, so focusing on having regular meals throughout the day is key. So, while there is a plausible explanation for protein receiving so much attention from fitness enthusiasts, high protein intake does not automatically equate to muscle gains. Without proper amounts of carbohydrate (which is our main source of energy), the body will use the protein as energy rather than use it to build muscle. As for exercises that will help improve muscle growth, resistance exercises are great – such as working with resistance bands or machines. Body weight exercises like push-ups, sit-ups and squats also work well, as does lifting weights – or simply carrying heavy shopping bags. Carbohydrates: fuel for fitness Carbohydrates often get a bad rap, but they are crucial when you’re improving your exercise performance as they help deliver protein to muscles. They are the body’s go-to source of fuel when training as they are stored in the muscle as glycogen. The body’s stores of glycogen are limited and need to be maintained each day, especially if exercising daily or at a high level. Athletes need to have carbohydrates in their diet in the hours leading up to exercise, during and after. The amount people need will depend on the type, duration, intensity and frequency of their activity, as well as their dietary goals. For the average gym-goer or those who participate in general fitness activities, carbohydrate needs can be met by following general healthy eating guidelines. Starchy foods (like potato, bread and pasta) give us most of our carbohydrates, and it’s recommended these make up just over a third of our meals. By choosing wholegrain options where possible – like oats, brown rice, wholemeal bread and wholewheat noodles and pasta – you will have a steady release of energy (not to mention get some extra fibre onboard). If you’re involved in moderate and high-volume training (such as training for a marathon) you might require higher amounts of carbohydrate. In that case, seek tailored nutrition information from a qualified expert in sports nutrition to help fine-tune your diet to meet your individual needs. A diet low in carbohydrate can lead to reduced energy during exercise, fatigue and delayed recovery. Try eating a carbohydrate-rich, low-fat snack or light meal two to three hours before exercise – and eat again as soon as possible afterwards. Some examples include porridge topped with fruits, a pasta dish that incorporates vegetables and protein like chicken or beans, a hummus sandwich, or egg fried rice with vegetables. Don’t ignore healthy fats High-fat diets for athletic performance are becoming increasingly popular on social media. However, the evidence regarding how effective they are at improving fitness levels is limited and mixed – more research is needed. Having said this, fats do play a role in a balanced diet, but we only need a small amount. Fat provides the body with fuel, essential fatty acids and helps with absorption of fat-soluble vitamins like vitamin D. The recommended daily amount of fat to consume each day depends on an individual’s dietary requirements, training status or goals. As recommended by the NHS, swapping saturated fats (think butter and fatty meats, for instance) for unsaturated fats such as oily fish, avocados, nuts and seeds is more beneficial for general health. Hydration matters Maintaining good hydration levels is just as important as your nutrition when it comes to fitness performance. It’s recommended that individuals are adequately hydrated before training as preventing dehydration is effective in supporting exercise capacity and optimising recovery post-workout. General guidelines suggest people drink six to eight glasses of fluid a day, but you should drink more if exercising, especially in hot environments. Most people should aim to drink enough during the day so their pee is a clear, pale yellow colour. The type of fluid to consume depends on the intensity and duration of the physical activity. In most cases, water is the best choice for training at low to moderate intensity for less than an hour when sweat losses are low. For those who are training at a higher intensity and for a longer duration (more than one hour), the sweat losses are greater. Therefore, drinking isotonic sports drinks or a homemade sports drink (200ml fruit squash, 800ml water and a pinch of salt) is ideal for rehydration, refuelling and replacing lost electrolytes. However, it is important to remember that most sports drinks are like other soft drinks and contain added sugars. This means that they can be high in calories and contribute to tooth decay, so be wary of drinking them in large volumes. Please note: These are general guidelines about nutrition. Information is not intended as a substitute for proper medical diagnosis or dietary advice provided by your dietitian. Always seek advice from a dietitian for tailored dietary advice and support before making changes to your diet, especially if you have a medical condition. Originally published September 2023."
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A dietitian’s take on the latest nutrition trends, from oatzempic to protein fluff
Could some recipes really deliver miracle results? We asked dietitian, Tai Ibitoye By Tai Ibitoye https://ichef.bbci.co.uk/images/ic/480xn/p0jx30s7.jpg Could this drink of water, oats and lime juice really be as powerful as social media videos suggest? In this digital era, social media has, for many, become the place to source nutrition tips and healthy recipes. A recent survey found that 56 per cent of respondents would make changes to their diet based on information they’ve seen on social media. While some posts may inspire healthy eating habits and help with weight management, it is important to be mindful that some things aren’t quite what they seem. So, do the claims made alongside any of these trending recipes stand up to scrutiny? As a dietitian, here’s what I think… Oatzempic There has been a lot of interest around Ozempic, which is the brand name for semaglutide. This medication was originally intended to manage type 2 diabetes as it helps to manage blood sugar levels. However, it’s also used as a weight-loss tool as the medication slows down how quickly food is digested and reduces appetite, which in turn reduces food intake. However, on social media there have been claims that drinking something dubbed ‘oatzempic’ can have a similar weight-loss effect. The drink consists of oats blended with water and lime juice. The rationale behind this mixture, is that the fibre from the oats combined with the citric acid from the lime juice act as an appetite suppressant, mimicking semaglutide. The medication works by imitating the GLP-1 hormone that we produce naturally. GLP-1 has been shown to help lower blood sugar levels and stimulate satiety responses, promoting a feeling of fullness in the process. Oats, the key ingredient in the oatzempic drink, contains a type of dietary fibre called beta-glucan which has been shown to trigger a satiety response. And, there is some evidence to show that beta-glucan increases the production of short-chain fatty acids (SCFAs) in the gut, which stimulates the release of GLP-1 hormones. So, you can see why some people have jumped to conclusions about oatzempic potentially providing the same results. But it’s important to recognise that oats are far less powerful than the medication. Semaglutide delivers GLP-1 agonist in a highly concentrated dose, which cannot be compared to oatzempic. While the ingredients in oatzempic are generally healthy, lime juice could trigger gastrointestinal-related symptoms like acid reflux and abdominal pain in some people, plus there’s the risk that people may use the drink as a meal replacement, preventing them from consuming all the nutrients they need. Protein fluff Protein is vital for growth and repair in the body. It also has a stronger satiety effect compared to the other macronutrients carbohydrates and fat. Therefore, it’s unsurprising that the role of protein in appetite suppression, weight loss and maintenance has gained a lot of attention. There are endless innovative and viral protein recipes, from plays on regular dishes like protein brownies to the unexpected cottage cheese or ricotta wraps. Another that keeps appearing on people’s feeds is ‘protein fluff’. This is typically made with protein powder, ice, milk (either dairy or non-dairy alternative) and sometimes a thickener like xanthan gum – occasionally people add fruit like mango too. The ingredients are blended until the mixture is light and fluffy. People claim that it helps alleviate sweet cravings while providing a protein boost. While it can make a sweet snack between meals, there are a few considerations to make. Firstly, some protein powders can lead to digestive discomfort such as bloating. Secondly, protein powders can be expensive, costing significantly more than whole protein food sources. While convenient, most protein powders can strain budgets, especially if being consumed regularly. ‘Fat-burning’ juices The myth of fat-burning juices pre-dates social media, but it frequently returns as a trend. The idea is that drinking certain juices can increase a person’s metabolism and help people burn more fat. Our body weight is determined by different factors. While the number of calories we consume is a big factor, the amount of calories our body uses is impacted by our age, hormones, health and physical activity levels. Excess calories consumed from food and/or drinks are stored as fat. Therefore, one of the ways to lose weight is to improve overall diet. There have been some ingredients that have been claimed to ‘burn’ fat such as chillies, green tea, citrus fruits like lemon and black coffee. These ingredients are suggested to be thermogenic, which means they help the body to produce more heat which has been linked to weight loss. But there is no single drink that can magically burn fat. There is far greater evidence highlighting that a long-term sustainable, balanced diet combined with physical activity will result in weight loss compared to having a fat-burning drink. Trying to rely on quick fixes can distract from a person developing healthy eating patterns. Some fat-burning drink recipes do promote the benefits of fruits and vegetables and we should ensure we eat at least five portions each day (though if juiced rather than blended the fibre is lost which also contributes to good health). No single fruit or vegetable is a magic solution to burning fat. Check your protein portions As mentioned, protein-rich foods can help with reducing appetite and hunger levels. Aiming for two to three portions a day can be helpful. Nuts, seeds, beans, lentils, chickpeas and other pulses are healthy choices as they are high in fibre and low in saturated fat. In addition, oily fish like salmon or mackerel, eggs and chicken are good sources of protein to include in the diet. One portion can look like 2 medium (120g) boiled eggs; 4 tablespoons (150g) of any type of beans or pulses; 140g of white or oily fish or 90g of cooked red or white meat. Protein can be consumed as a snack or incorporated in main dishes. Eggs are a great source of protein Most people can get enough protein through their diet without having to add protein powders to meet their intake. Choose texture Research suggests that crunchy or highly viscous (thick) foods tend to be consumed slower than liquid foods and drinks which is thought to trigger satiety responses and make some people feel fuller for longer. Some examples include a crunchy whole apple, having carrot and cucumber sticks as a snack, or a chunky soup or having a quick dinner on toast. The main thing to remember is that while some ‘healthy’ viral food trends may seem enticing, their claims are often exaggerated and unlikely to have any real effects if your overall diet quality is not balanced or your lifestyle remains unchanged. Disclaimer: This article is intended for information only and it is not a substitute for proper medical diagnosis or dietary advice given by your doctor or dietitian, respectively. If you are concerned about disordered eating, help and support is available Originally published October 2024
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"title": "A dietitian’s take on the latest nutrition trends, from oatzempic to protein fluff",
"content": "Could some recipes really deliver miracle results? We asked dietitian, Tai Ibitoye By Tai Ibitoye https://ichef.bbci.co.uk/images/ic/480xn/p0jx30s7.jpg Could this drink of water, oats and lime juice really be as powerful as social media videos suggest? In this digital era, social media has, for many, become the place to source nutrition tips and healthy recipes. A recent survey found that 56 per cent of respondents would make changes to their diet based on information they’ve seen on social media. While some posts may inspire healthy eating habits and help with weight management, it is important to be mindful that some things aren’t quite what they seem. So, do the claims made alongside any of these trending recipes stand up to scrutiny? As a dietitian, here’s what I think… Oatzempic There has been a lot of interest around Ozempic, which is the brand name for semaglutide. This medication was originally intended to manage type 2 diabetes as it helps to manage blood sugar levels. However, it’s also used as a weight-loss tool as the medication slows down how quickly food is digested and reduces appetite, which in turn reduces food intake. However, on social media there have been claims that drinking something dubbed ‘oatzempic’ can have a similar weight-loss effect. The drink consists of oats blended with water and lime juice. The rationale behind this mixture, is that the fibre from the oats combined with the citric acid from the lime juice act as an appetite suppressant, mimicking semaglutide. The medication works by imitating the GLP-1 hormone that we produce naturally. GLP-1 has been shown to help lower blood sugar levels and stimulate satiety responses, promoting a feeling of fullness in the process. Oats, the key ingredient in the oatzempic drink, contains a type of dietary fibre called beta-glucan which has been shown to trigger a satiety response. And, there is some evidence to show that beta-glucan increases the production of short-chain fatty acids (SCFAs) in the gut, which stimulates the release of GLP-1 hormones. So, you can see why some people have jumped to conclusions about oatzempic potentially providing the same results. But it’s important to recognise that oats are far less powerful than the medication. Semaglutide delivers GLP-1 agonist in a highly concentrated dose, which cannot be compared to oatzempic. While the ingredients in oatzempic are generally healthy, lime juice could trigger gastrointestinal-related symptoms like acid reflux and abdominal pain in some people, plus there’s the risk that people may use the drink as a meal replacement, preventing them from consuming all the nutrients they need. Protein fluff Protein is vital for growth and repair in the body. It also has a stronger satiety effect compared to the other macronutrients carbohydrates and fat. Therefore, it’s unsurprising that the role of protein in appetite suppression, weight loss and maintenance has gained a lot of attention. There are endless innovative and viral protein recipes, from plays on regular dishes like protein brownies to the unexpected cottage cheese or ricotta wraps. Another that keeps appearing on people’s feeds is ‘protein fluff’. This is typically made with protein powder, ice, milk (either dairy or non-dairy alternative) and sometimes a thickener like xanthan gum – occasionally people add fruit like mango too. The ingredients are blended until the mixture is light and fluffy. People claim that it helps alleviate sweet cravings while providing a protein boost. While it can make a sweet snack between meals, there are a few considerations to make. Firstly, some protein powders can lead to digestive discomfort such as bloating. Secondly, protein powders can be expensive, costing significantly more than whole protein food sources. While convenient, most protein powders can strain budgets, especially if being consumed regularly. ‘Fat-burning’ juices The myth of fat-burning juices pre-dates social media, but it frequently returns as a trend. The idea is that drinking certain juices can increase a person’s metabolism and help people burn more fat. Our body weight is determined by different factors. While the number of calories we consume is a big factor, the amount of calories our body uses is impacted by our age, hormones, health and physical activity levels. Excess calories consumed from food and/or drinks are stored as fat. Therefore, one of the ways to lose weight is to improve overall diet. There have been some ingredients that have been claimed to ‘burn’ fat such as chillies, green tea, citrus fruits like lemon and black coffee. These ingredients are suggested to be thermogenic, which means they help the body to produce more heat which has been linked to weight loss. But there is no single drink that can magically burn fat. There is far greater evidence highlighting that a long-term sustainable, balanced diet combined with physical activity will result in weight loss compared to having a fat-burning drink. Trying to rely on quick fixes can distract from a person developing healthy eating patterns. Some fat-burning drink recipes do promote the benefits of fruits and vegetables and we should ensure we eat at least five portions each day (though if juiced rather than blended the fibre is lost which also contributes to good health). No single fruit or vegetable is a magic solution to burning fat. Check your protein portions As mentioned, protein-rich foods can help with reducing appetite and hunger levels. Aiming for two to three portions a day can be helpful. Nuts, seeds, beans, lentils, chickpeas and other pulses are healthy choices as they are high in fibre and low in saturated fat. In addition, oily fish like salmon or mackerel, eggs and chicken are good sources of protein to include in the diet. One portion can look like 2 medium (120g) boiled eggs; 4 tablespoons (150g) of any type of beans or pulses; 140g of white or oily fish or 90g of cooked red or white meat. Protein can be consumed as a snack or incorporated in main dishes. Eggs are a great source of protein Most people can get enough protein through their diet without having to add protein powders to meet their intake. Choose texture Research suggests that crunchy or highly viscous (thick) foods tend to be consumed slower than liquid foods and drinks which is thought to trigger satiety responses and make some people feel fuller for longer. Some examples include a crunchy whole apple, having carrot and cucumber sticks as a snack, or a chunky soup or having a quick dinner on toast. The main thing to remember is that while some ‘healthy’ viral food trends may seem enticing, their claims are often exaggerated and unlikely to have any real effects if your overall diet quality is not balanced or your lifestyle remains unchanged. Disclaimer: This article is intended for information only and it is not a substitute for proper medical diagnosis or dietary advice given by your doctor or dietitian, respectively. If you are concerned about disordered eating, help and support is available Originally published October 2024"
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Easy spaghetti bolognese recipe
This bolognese sauce can be cooked in advance and frozen. Leave to cool completely then pop in a freezer-proof container, it will keep in the freezer for up to 3 months. In September 2023 this recipe was costed at an average of £4.27 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. What makes spaghetti bolognese taste better? This budget recipe uses basic ingredients so cooking them well makes a big difference. Take care to brown the meat thoroughly and cook the Bolognese gently for the full 45 minutes for the best results. If you want a more luxurious bolognese try using passata and red wine for a silky sauce and add a crunchy pangrattato topping. Why add milk to bolognese? It might seem strange, but a splash of milk balances the acidity of the tomatoes and helps create a rich, silky sauce. You will find it in most authentic Italian recipes such as Anna Del Conte’s traditional Italian ragu and Gennaro Contaldo’s no-compromise slow cooker bolognese , which interestingly doesn't contain garlic – another traditional Italian approach that might surprise you. If you love your slow cooker, we also have an easy slow cooker spaghetti Bolognese for when you want to keep things simple. What kind of pasta is best for bolognese? In the UK we tend to use spaghetti, but tagliatelle, fettuccine or papardelle is more authentic.
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"title": "Easy spaghetti bolognese recipe",
"content": "This bolognese sauce can be cooked in advance and frozen. Leave to cool completely then pop in a freezer-proof container, it will keep in the freezer for up to 3 months. In September 2023 this recipe was costed at an average of £4.27 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. What makes spaghetti bolognese taste better? This budget recipe uses basic ingredients so cooking them well makes a big difference. Take care to brown the meat thoroughly and cook the Bolognese gently for the full 45 minutes for the best results. If you want a more luxurious bolognese try using passata and red wine for a silky sauce and add a crunchy pangrattato topping. Why add milk to bolognese? It might seem strange, but a splash of milk balances the acidity of the tomatoes and helps create a rich, silky sauce. You will find it in most authentic Italian recipes such as Anna Del Conte’s traditional Italian ragu and Gennaro Contaldo’s no-compromise slow cooker bolognese , which interestingly doesn't contain garlic – another traditional Italian approach that might surprise you. If you love your slow cooker, we also have an easy slow cooker spaghetti Bolognese for when you want to keep things simple. What kind of pasta is best for bolognese? In the UK we tend to use spaghetti, but tagliatelle, fettuccine or papardelle is more authentic."
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Do you need to eat more protein as you get older?
Everywhere you look on social media or in the supermarket, high protein products like milkshakes and granola are being marketed. But do we really need to eat more protein? And do our protein needs change as we age? https://ichef.bbci.co.uk/images/ic/480xn/p0j29wwr.jpg Whether you’re trying to lose weight, gain muscle or make your hair shinier, protein is often sold as the answer. And while there’s a lot of hyperbole around protein, there’s no denying that it is essential for good health. One of the three macronutrients we need to give us energy (the other two are fat and carbohydrates), it also keeps our organs functioning, carries oxygen around our body, supports the immune system, keeps our bones strong and is instrumental in building and repairing muscle. However, there can be confusion over how much you should eat. British Dietetics Association (BDA) spokesperson and dietitian Dr Linia Patel, gives some guidance on what to aim for. Weight-based “In the UK, the amount of protein frequently recommended for adults to consume each day is 0.75g per kg of a person’s weight,” explains Patel. As an example, if you weigh 60kg you’d aim for 45g of protein a day. On average, this means men should eat 55g and women 45g of protein daily (51g if you’re pregnant). That’s about two palm-sized portions of meat, fish, tofu, nuts, or pulses. So why this figure? It’s based on Reference Nutrient Intake (RNI) and dietary reference values data provided by the department of health. While the RNI figures weren’t created to set recommendations for individuals, the figures give estimates for the amount of nutrients 97.5% healthy people could consume to avoid being deficient in them. But should we be eating more? While it’s good practice to make sure you consume the recommended amount, Patel explains that for adults, research highlights that the figures should potentially be even higher. “The right amount of protein for an individual depends on many factors – even the day you’ve had – for example, the activities you’ve undertaken. Other significant factors include your body composition, your current state of health, as well as your health goals. “While adults should start by following the recommended guidance it’s likely you will need more. The reason is, that [0.75g] figure came via nitrogen balanced studies, however these are believed to have limitations. The main one being that the figures are based on making sure you prevent malnutrition rather than how to thrive. “As a performance nutritionist, I'm always working with people to try and get them to be in ‘thrive mode’. “There are newer methodologies to estimate protein that have come into play. One of those is called the ‘indicator amino acid oxidation method,’ which addresses some of the shortcomings of the nitrogen balanced studies.” These studies focus on how protein can improve health not just on avoiding poor health. “These predict that the intake for adults shouldn’t be 0.75g but between 1-1.2g. “As a dietitian, I would always be starting off at the low end. If you're responding well, then that’s fine for you. But if you’re not responding, perhaps you need to dial it up a little bit. Once again, it comes back to personalisation.” This salmon, avocado, watercress and pumpkin seed salad is a great source of protein Signs you’re not getting enough protein So how do you know if you are – or aren’t – ‘responding well’ to the amount of protein you’re consuming? Patel says it can be difficult to tell and if you want to know, you’re going to have to see a dietitian who can analyse exactly what you’re eating and how your body is responding to it. However, some signs of not eating enough protein include: Feeling hungry even after you’ve eaten: “Including protein in a meal makes you fuller for longer and it may even help to reduce your cravings of sweet snacks later because your blood sugar levels are more regulated.” Weakened bones: “I work with a lot of women who don’t eat enough protein and end up with bone fractures or poor bone health. You might think that calcium is the key to keeping your bones in good condition, but did you know that 50% of your bones are made of protein? So, we need to make sure we’re eating protein to preserve our bones as well.” Dull looking skin and brittle hair and nails: “When you don’t have enough protein, your skin, hair and nails start to suffer. For example, you might notice more hair coming out or your skin doesn’t look as bright as it normally does. The reason is because you need the amino acids found in protein to keep these body parts in good condition.” At what age should you increase your protein intake? Below the age of 40, it’s likely you’re consuming enough protein. And, says Patel, your body is efficient at taking what it needs from the macronutrient. So, unless you have underlying conditions, you don’t need to be too focussed on your protein intake. “The guidelines for protein when you’re young are very much around getting a balanced diet. Your body will be efficient at taking what it needs from protein, whereas actually, you need to be more aware of your protein intake as you get older because we're not assimilating and absorbing it as efficiently,” says Patel. Also, explains Patel, it might be that eating protein seems less appealing the older we get – eating a steak for example might seem harder to digest so we might have it less.” “However, we need to increase our protein as we age due to a process that we all go through called sarcopenia – which is the loss of muscle mass.” Do women need to eat more protein than men? “Sarcopenia happens to both men and women, but it’s exacerbated in women because we have a dramatic shift of oestrogen from the age of 40. Men will experience the loss of muscle from late 40s and early 50s, but it will be more of a steady process. “Because muscle is made from protein, you have two ways of preserving it, eating enough protein and by doing weight-based resistance exercise to stimulate the muscle. “So, women in their 40s need to be more focussed on their protein intake. Not only to maintain muscle but because you’ll experience more wear and tear. “Also, at this age, your body shape is likely to change, weight is more likely to accumulate around the middle rather than around the hip. So, it’s even more important you get on top of your appetite control and your blood sugar regulation if you want to be on top of your body shape. Once again, protein will help you do this.” How much more protein should we eat as we age? So how much should you increase your protein intake by as you get older? Unfortunately, there’s no clear answer but it’s about making sure you’re reaching those minimum amounts and then adding to it until you’re feeling in optimum condition, says Patel. Evidence suggests that seeing the minimum of 1g per kg of weight a good starting point for people as they age. However, even if you want to aim for the lower .75g per kg that might be harder than you think with studies highlighting that older people are struggling to reach the minimum amounts to begin with. Is it possible to eat too much protein? “The guidelines state you shouldn’t go beyond 2g per kg of weight a day,” explains Patel. The reason? It could put your kidneys under too much pressure to expel the unused protein. Following a healthy balanced diet is vital Don’t forget the other macronutrients though, says Patel. “Sometimes the message gets lost and everybody's just focusing on protein and then forgetting the other macronutrients, but they all work together. “Yes, if you're wanting to get more muscle mass, you do need to eat more protein, but do you know that to optimise that protein intake you also need to make sure you're eating enough carbohydrates to get the right hormonal environment for you to lay that protein down? Often people become silo about one nutrient and forget about the others, but it must all work together.”
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"title": "Do you need to eat more protein as you get older?",
"content": "Everywhere you look on social media or in the supermarket, high protein products like milkshakes and granola are being marketed. But do we really need to eat more protein? And do our protein needs change as we age? https://ichef.bbci.co.uk/images/ic/480xn/p0j29wwr.jpg Whether you’re trying to lose weight, gain muscle or make your hair shinier, protein is often sold as the answer. And while there’s a lot of hyperbole around protein, there’s no denying that it is essential for good health. One of the three macronutrients we need to give us energy (the other two are fat and carbohydrates), it also keeps our organs functioning, carries oxygen around our body, supports the immune system, keeps our bones strong and is instrumental in building and repairing muscle. However, there can be confusion over how much you should eat. British Dietetics Association (BDA) spokesperson and dietitian Dr Linia Patel, gives some guidance on what to aim for. Weight-based “In the UK, the amount of protein frequently recommended for adults to consume each day is 0.75g per kg of a person’s weight,” explains Patel. As an example, if you weigh 60kg you’d aim for 45g of protein a day. On average, this means men should eat 55g and women 45g of protein daily (51g if you’re pregnant). That’s about two palm-sized portions of meat, fish, tofu, nuts, or pulses. So why this figure? It’s based on Reference Nutrient Intake (RNI) and dietary reference values data provided by the department of health. While the RNI figures weren’t created to set recommendations for individuals, the figures give estimates for the amount of nutrients 97.5% healthy people could consume to avoid being deficient in them. But should we be eating more? While it’s good practice to make sure you consume the recommended amount, Patel explains that for adults, research highlights that the figures should potentially be even higher. “The right amount of protein for an individual depends on many factors – even the day you’ve had – for example, the activities you’ve undertaken. Other significant factors include your body composition, your current state of health, as well as your health goals. “While adults should start by following the recommended guidance it’s likely you will need more. The reason is, that [0.75g] figure came via nitrogen balanced studies, however these are believed to have limitations. The main one being that the figures are based on making sure you prevent malnutrition rather than how to thrive. “As a performance nutritionist, I'm always working with people to try and get them to be in ‘thrive mode’. “There are newer methodologies to estimate protein that have come into play. One of those is called the ‘indicator amino acid oxidation method,’ which addresses some of the shortcomings of the nitrogen balanced studies.” These studies focus on how protein can improve health not just on avoiding poor health. “These predict that the intake for adults shouldn’t be 0.75g but between 1-1.2g. “As a dietitian, I would always be starting off at the low end. If you're responding well, then that’s fine for you. But if you’re not responding, perhaps you need to dial it up a little bit. Once again, it comes back to personalisation.” This salmon, avocado, watercress and pumpkin seed salad is a great source of protein Signs you’re not getting enough protein So how do you know if you are – or aren’t – ‘responding well’ to the amount of protein you’re consuming? Patel says it can be difficult to tell and if you want to know, you’re going to have to see a dietitian who can analyse exactly what you’re eating and how your body is responding to it. However, some signs of not eating enough protein include: Feeling hungry even after you’ve eaten: “Including protein in a meal makes you fuller for longer and it may even help to reduce your cravings of sweet snacks later because your blood sugar levels are more regulated.” Weakened bones: “I work with a lot of women who don’t eat enough protein and end up with bone fractures or poor bone health. You might think that calcium is the key to keeping your bones in good condition, but did you know that 50% of your bones are made of protein? So, we need to make sure we’re eating protein to preserve our bones as well.” Dull looking skin and brittle hair and nails: “When you don’t have enough protein, your skin, hair and nails start to suffer. For example, you might notice more hair coming out or your skin doesn’t look as bright as it normally does. The reason is because you need the amino acids found in protein to keep these body parts in good condition.” At what age should you increase your protein intake? Below the age of 40, it’s likely you’re consuming enough protein. And, says Patel, your body is efficient at taking what it needs from the macronutrient. So, unless you have underlying conditions, you don’t need to be too focussed on your protein intake. “The guidelines for protein when you’re young are very much around getting a balanced diet. Your body will be efficient at taking what it needs from protein, whereas actually, you need to be more aware of your protein intake as you get older because we're not assimilating and absorbing it as efficiently,” says Patel. Also, explains Patel, it might be that eating protein seems less appealing the older we get – eating a steak for example might seem harder to digest so we might have it less.” “However, we need to increase our protein as we age due to a process that we all go through called sarcopenia – which is the loss of muscle mass.” Do women need to eat more protein than men? “Sarcopenia happens to both men and women, but it’s exacerbated in women because we have a dramatic shift of oestrogen from the age of 40. Men will experience the loss of muscle from late 40s and early 50s, but it will be more of a steady process. “Because muscle is made from protein, you have two ways of preserving it, eating enough protein and by doing weight-based resistance exercise to stimulate the muscle. “So, women in their 40s need to be more focussed on their protein intake. Not only to maintain muscle but because you’ll experience more wear and tear. “Also, at this age, your body shape is likely to change, weight is more likely to accumulate around the middle rather than around the hip. So, it’s even more important you get on top of your appetite control and your blood sugar regulation if you want to be on top of your body shape. Once again, protein will help you do this.” How much more protein should we eat as we age? So how much should you increase your protein intake by as you get older? Unfortunately, there’s no clear answer but it’s about making sure you’re reaching those minimum amounts and then adding to it until you’re feeling in optimum condition, says Patel. Evidence suggests that seeing the minimum of 1g per kg of weight a good starting point for people as they age. However, even if you want to aim for the lower .75g per kg that might be harder than you think with studies highlighting that older people are struggling to reach the minimum amounts to begin with. Is it possible to eat too much protein? “The guidelines state you shouldn’t go beyond 2g per kg of weight a day,” explains Patel. The reason? It could put your kidneys under too much pressure to expel the unused protein. Following a healthy balanced diet is vital Don’t forget the other macronutrients though, says Patel. “Sometimes the message gets lost and everybody's just focusing on protein and then forgetting the other macronutrients, but they all work together. “Yes, if you're wanting to get more muscle mass, you do need to eat more protein, but do you know that to optimise that protein intake you also need to make sure you're eating enough carbohydrates to get the right hormonal environment for you to lay that protein down? Often people become silo about one nutrient and forget about the others, but it must all work together.”"
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How much protein is it safe to eat?
https://ichef.bbci.co.uk/images/ic/480xn/p0638s5t.jpg Once confined to sportsmen and women, high-protein diets are now commonplace – with Paleo, Atkins, Zone and Dukan advocating that people eat large quantities of fish, meat, eggs, nuts and cheese in order to lose weight. But how much protein is it safe to eat? For weight maintenance it is recommended that 20 percent of your diet is protein, for weight loss up to 25 percent, and this is what our high-protein, low-GI diet is based on. Protein can help with weight loss because it makes you feel fuller for longer and it has been linked to increasing the release of the gut hormone that triggers the 'stop eating' signal in the brain. But it is important to ensure you are getting all the other essential nutrients, in particular fibre, as a low-fibre diet can lead to complications such as constipation and vitamin deficiency. However, some scientists suggest that a very high-protein intake could be linked to health risks. So how much protein is it safe to eat and how careful do you need to be when following a high-protein diet? Why do you need protein? Protein is in virtually every tissue of the body. At least 10,000 different proteins make you what you are, and protein is essential for your body's growth and repair. Protein is created from amino acids, which the body makes either from scratch or by modifying other amino acids. Essential amino acids come from food, and animal protein delivers all the amino acids we need. How much protein do you need? Many people add protein to their diet using powders and shakes, but shakes can contain more than 45g of protein per bottle. So how much protein do you actually need each day, and how much is it safe to consume? In the UK, adults are advised to eat 0.75g of protein for each kilogram they weigh, based on the Reference Nutrient Intake (RNI). So if you weigh 70kg (11 stone), you should eat about 52.5g of protein a day. For an easy measure, one protein portion should be roughly the size of your palm. On average, men should eat 55g and women 45g of protein daily. That’s about two palm-sized portions of meat, fish, tofu, nuts or pulses. But people find it easy to eat a lot more. Men and women in the UK eat about 45–55 percent more protein than they need each day, according to the National Diet and Nutrition Survey. Our high-protein, low-GI diet and recipes are designed to keep you within healthy limits. Eating up to twice the current RNI for protein is generally thought to be safe, but when it comes to packing in excessive amounts of protein, nutritionist Dr Helen Crawley says: "There is no benefit to having very high protein intakes." What can happen if you eat too much protein? Some high-protein foods are less healthy than others due to additional fat and salt. Processing excess protein can put pressure on the kidneys, with excess animal protein linked to kidney stones and, in people with a pre-existing condition, kidney disease. Some experts say too much protein may impact bone health and, according to the British Dietetic Association, excessively high levels of protein can cause side effects such as nausea. Do you need supplements? https://ichef.bbci.co.uk/images/ic/480xn/p060x03z.jpg Make your own protein shake using natural ingredients (clockwise from top): Silken tofu, an egg white, peanut butter, chia seeds, sunflower seeds, cacao nibs, walnuts or oats, to boost the protein content of a smoothie using natural ingredients. You should be able to get all the protein you need from a healthy diet. Protein powders like whey isolate and foods marketed as being protein-heavy are now commonplace, and protein shakes can add substantial amounts of extra protein to the diet. For sportsmen and women, protein helps muscle development and recovery after exercise, but some studies say that a healthy diet alone can provide the protein needed for muscle recovery.
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"title": "How much protein is it safe to eat?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0638s5t.jpg Once confined to sportsmen and women, high-protein diets are now commonplace – with Paleo, Atkins, Zone and Dukan advocating that people eat large quantities of fish, meat, eggs, nuts and cheese in order to lose weight. But how much protein is it safe to eat? For weight maintenance it is recommended that 20 percent of your diet is protein, for weight loss up to 25 percent, and this is what our high-protein, low-GI diet is based on. Protein can help with weight loss because it makes you feel fuller for longer and it has been linked to increasing the release of the gut hormone that triggers the 'stop eating' signal in the brain. But it is important to ensure you are getting all the other essential nutrients, in particular fibre, as a low-fibre diet can lead to complications such as constipation and vitamin deficiency. However, some scientists suggest that a very high-protein intake could be linked to health risks. So how much protein is it safe to eat and how careful do you need to be when following a high-protein diet? Why do you need protein? Protein is in virtually every tissue of the body. At least 10,000 different proteins make you what you are, and protein is essential for your body's growth and repair. Protein is created from amino acids, which the body makes either from scratch or by modifying other amino acids. Essential amino acids come from food, and animal protein delivers all the amino acids we need. How much protein do you need? Many people add protein to their diet using powders and shakes, but shakes can contain more than 45g of protein per bottle. So how much protein do you actually need each day, and how much is it safe to consume? In the UK, adults are advised to eat 0.75g of protein for each kilogram they weigh, based on the Reference Nutrient Intake (RNI). So if you weigh 70kg (11 stone), you should eat about 52.5g of protein a day. For an easy measure, one protein portion should be roughly the size of your palm. On average, men should eat 55g and women 45g of protein daily. That’s about two palm-sized portions of meat, fish, tofu, nuts or pulses. But people find it easy to eat a lot more. Men and women in the UK eat about 45–55 percent more protein than they need each day, according to the National Diet and Nutrition Survey. Our high-protein, low-GI diet and recipes are designed to keep you within healthy limits. Eating up to twice the current RNI for protein is generally thought to be safe, but when it comes to packing in excessive amounts of protein, nutritionist Dr Helen Crawley says: \"There is no benefit to having very high protein intakes.\" What can happen if you eat too much protein? Some high-protein foods are less healthy than others due to additional fat and salt. Processing excess protein can put pressure on the kidneys, with excess animal protein linked to kidney stones and, in people with a pre-existing condition, kidney disease. Some experts say too much protein may impact bone health and, according to the British Dietetic Association, excessively high levels of protein can cause side effects such as nausea. Do you need supplements? https://ichef.bbci.co.uk/images/ic/480xn/p060x03z.jpg Make your own protein shake using natural ingredients (clockwise from top): Silken tofu, an egg white, peanut butter, chia seeds, sunflower seeds, cacao nibs, walnuts or oats, to boost the protein content of a smoothie using natural ingredients. You should be able to get all the protein you need from a healthy diet. Protein powders like whey isolate and foods marketed as being protein-heavy are now commonplace, and protein shakes can add substantial amounts of extra protein to the diet. For sportsmen and women, protein helps muscle development and recovery after exercise, but some studies say that a healthy diet alone can provide the protein needed for muscle recovery."
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‘I swapped to high protein breakfasts for a week, here's what I learnt...’
We’re told that high protein meals will keep us fuller for longer, so is there a breakfast option that can keep me going until lunch? By Laura Wingrove https://ichef.bbci.co.uk/images/ic/480xn/p0jr79m4.jpg This was my breakfast on Saturday, but did it leave me full until lunchtime? Read on to find out Protein has become something of a buzzword in recent years, with everything from yoghurt to cereal bars packaged with boasts about their high protein content. We know that protein is essential for our bodies to grow and repair themselves, but it’s also thought to keep hunger at bay. “There’s evidence to suggest protein has a higher satiating power – compared to carbohydrate and fat – which can help most individuals feel fuller for longer,” explains dietitian Tai Ibitoye, who is also quick to point out that it needs to be consumed as part of a balanced diet. My lunch and evening meals include plenty of protein, but breakfast? Not so much. A slice of toast with yeast extract or shop-bought granola are my go-to options. And the result? I’m a frequent mid-morning snacker, hungry by 11am. So, I was keen to put myself to the test. If I upped my protein at breakfast, would I feel full until lunch? “Incorporating protein into breakfast can help many people feel fuller for longer… and it can also reduce the urge for mid-morning snacking,” Ibitoye confirmed to me, but before I got carried away, she did have a word of warning. “It's important to ensure breakfast is balanced… rather than focusing solely on protein. Also, it's important to consider the types of protein consumed at breakfast and their frequency, as some sources may be high in fat and / or salt, like bacon, smoked salmon and sausages.” So, with advice heeded I drew up a week-long menu of high protein breakfasts. Ibitoye thought they were all well-balanced though, she made a few suggestions to make a few of them healthier (see below). Here’s what I discovered… Monday: Frittata Protein per serving: 24g Substantial and tasty, this was a great start to the week. Made with eggs, bacon, mushrooms, potatoes, tomatoes, and spinach, this took just 20 minutes to prepare, using leftover roast potatoes from the previous day. Alternatively, you could use tinned potatoes to keep the prep time down. It’s a great one-pot dish. After frying several of the ingredients you add them back to the pan with your egg mixture, cook on the hob for 10 minutes, before finishing under the grill. Easy. Fuller for longer? Despite being on the lower end of the calorie count, the mix of high protein and carbs left me satisfied until lunch, with no mid-morning cravings. Best for: Meal-preppers Tuesday: Turkish eggs Protein per serving: 28.6g This was delicious – what’s not to love? Creamy Greek-style yoghurt, poached eggs, and spicy chilli butter. All winners. I followed Nigella’s recipe but I upped the eggs to two to increase the protein. I will say, making it on a weekday was an error. Preparing the chilli butter (*I used regular chilli flakes instead of the harder-to-find Aleppo pepper *), warming the yoghurt over a saucepan of water and poaching the eggs made it fiddly and left me with plenty of washing up. But taste-wise it’s hard to beat. Fuller for longer? My hunger was curbed until lunchtime Best for: A leisurely breakfast Related stories: High protein or high carb: Will either boost your fitness?Do you need to eat more protein as you get older?How much protein is it safe to eat? High protein or high carb: Will either boost your fitness? Do you need to eat more protein as you get older? How much protein is it safe to eat? Nigella's Turkish eggs felt like an indulgent breakfast to have and would be perfect for a weekend brunch Wednesday: Granola and quark https://ichef.bbci.co.uk/images/ic/480xn/p0jr735g.jpg My quark and granola - I had it on the way to work but did it leave me full? Protein per serving: 36.5g I followed Elly Curshen’s granola recipe but swapped fruit compote for a handful of blueberries and used quark instead of yoghurt (it’s higher in protein). I chose this granola recipe because it uses egg whites as a binder, increasing the protein in the process. I was surprised at how easy it was to make. I could easily make a big batch in one go which would last a few weeks and is tastier than shop-bought options. Fuller for longer? The high protein and carb mix kept me full, however, the sweet flavour at the beginning of the day left me craving sweet treats throughout the day Best for: Batch cookers Thursday: Silken tofu smoothie bowl Protein per serving: 14.6g protein I had high hopes for this vegan silken tofu smoothie bowl especially because it’s so quick to make. To make two servings you put a 300g pack of silken tofu into a blender along with 300g frozen mixed berries and a frozen banana. After blitzing together, you top with 10g chia seeds and serve. The fruit flavour dominated – in fact the tofu left no aftertaste, but the portion was huge and so cold it was difficult to eat on a cold day. I gave up after about half a portion. https://ichef.bbci.co.uk/images/ic/480xn/p0jr73fb.jpg This was so filling I couldn't finish it, but that wasn't necessarily a good thing Fuller for longer? Unfortunately, because I only got about half the protein, I was hungry by lunchtime. Best for: A hot summer’s day Friday: Classic beans on toast https://ichef.bbci.co.uk/images/ic/480xn/p0jr73kd.jpg There's a reason beans on toast is a classic Protein per serving: 16.2g A great source of fibre, protein and easy to prepare, it’s both simple and delicious. I used a regular tin of beans but I could have upped the ante by making my own. That way, I could control the sugar and salt levels and increase the protein further by adding more beans. Fuller for longer? Even though I went to the gym, I had no mid-morning cravings. The best result I could have hoped for Best for: Tight budgets Saturday: Cooked breakfast Protein per serving: 36.5g Taste-wise, you can’t go wrong with a fry-up, except, it’s not always the healthiest, So, could I take the beloved breakfast, keep the high protein content but reduce some of the calories? To make it high protein I opted for bacon, eggs, sausages and beans, adding toast as a fifth ingredient for some carbs. To make it healthier, I grilled all the meat and poached my egg cutting out the oil you’d require for frying them. I also swapped regular sausages for chicken sausages to keep the fat content down and they were surprisingly satisfying. I went for a run about an hour after eating it and achieved a personal-best, I do put that down to the energy it gave me. Ibitoye pointed out though I still might not want to have this too frequently: “Although a high-protein cooked breakfast may be a weekend treat, it's important to not regularly consume red, processed meats such as bacon, as they tend to be high in salt and saturated fats.” Fuller for Longer? I was stuffed until lunch Best for: A weekend treat Sunday: Kedgeree Protein per serving: 25g I’m a big fan of fish but always end up opting for smoked salmon. So, given this was a week to experiment, I went for the traditional – but new to me – kedgeree – a mix of smoked haddock, rice, eggs, peas and cream. In my mind this was going to be complicated to make. Yes, you’re, going to use a minimum of three pans and yes, it does require cooking different elements at the same time but it’s actually straight-forward – and relatively quick - to make. The key here is to make it on a day when you’ve not got work or plans looming, you don’t want to feel pressured when you’re boiling eggs, cooking rice and making a creamy sauce at the same time. It was really delicious, with curry powder bringing a touch of warmth to it. Fuller for Longer? The mix of carbs and protein left me full and ready for the day Best for: Trying something new Originally published September 2024
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"title": "‘I swapped to high protein breakfasts for a week, here's what I learnt...’",
"content": "We’re told that high protein meals will keep us fuller for longer, so is there a breakfast option that can keep me going until lunch? By Laura Wingrove https://ichef.bbci.co.uk/images/ic/480xn/p0jr79m4.jpg This was my breakfast on Saturday, but did it leave me full until lunchtime? Read on to find out Protein has become something of a buzzword in recent years, with everything from yoghurt to cereal bars packaged with boasts about their high protein content. We know that protein is essential for our bodies to grow and repair themselves, but it’s also thought to keep hunger at bay. “There’s evidence to suggest protein has a higher satiating power – compared to carbohydrate and fat – which can help most individuals feel fuller for longer,” explains dietitian Tai Ibitoye, who is also quick to point out that it needs to be consumed as part of a balanced diet. My lunch and evening meals include plenty of protein, but breakfast? Not so much. A slice of toast with yeast extract or shop-bought granola are my go-to options. And the result? I’m a frequent mid-morning snacker, hungry by 11am. So, I was keen to put myself to the test. If I upped my protein at breakfast, would I feel full until lunch? “Incorporating protein into breakfast can help many people feel fuller for longer… and it can also reduce the urge for mid-morning snacking,” Ibitoye confirmed to me, but before I got carried away, she did have a word of warning. “It's important to ensure breakfast is balanced… rather than focusing solely on protein. Also, it's important to consider the types of protein consumed at breakfast and their frequency, as some sources may be high in fat and / or salt, like bacon, smoked salmon and sausages.” So, with advice heeded I drew up a week-long menu of high protein breakfasts. Ibitoye thought they were all well-balanced though, she made a few suggestions to make a few of them healthier (see below). Here’s what I discovered… Monday: Frittata Protein per serving: 24g Substantial and tasty, this was a great start to the week. Made with eggs, bacon, mushrooms, potatoes, tomatoes, and spinach, this took just 20 minutes to prepare, using leftover roast potatoes from the previous day. Alternatively, you could use tinned potatoes to keep the prep time down. It’s a great one-pot dish. After frying several of the ingredients you add them back to the pan with your egg mixture, cook on the hob for 10 minutes, before finishing under the grill. Easy. Fuller for longer? Despite being on the lower end of the calorie count, the mix of high protein and carbs left me satisfied until lunch, with no mid-morning cravings. Best for: Meal-preppers Tuesday: Turkish eggs Protein per serving: 28.6g This was delicious – what’s not to love? Creamy Greek-style yoghurt, poached eggs, and spicy chilli butter. All winners. I followed Nigella’s recipe but I upped the eggs to two to increase the protein. I will say, making it on a weekday was an error. Preparing the chilli butter (*I used regular chilli flakes instead of the harder-to-find Aleppo pepper *), warming the yoghurt over a saucepan of water and poaching the eggs made it fiddly and left me with plenty of washing up. But taste-wise it’s hard to beat. Fuller for longer? My hunger was curbed until lunchtime Best for: A leisurely breakfast Related stories: High protein or high carb: Will either boost your fitness?Do you need to eat more protein as you get older?How much protein is it safe to eat? High protein or high carb: Will either boost your fitness? Do you need to eat more protein as you get older? How much protein is it safe to eat? Nigella's Turkish eggs felt like an indulgent breakfast to have and would be perfect for a weekend brunch Wednesday: Granola and quark https://ichef.bbci.co.uk/images/ic/480xn/p0jr735g.jpg My quark and granola - I had it on the way to work but did it leave me full? Protein per serving: 36.5g I followed Elly Curshen’s granola recipe but swapped fruit compote for a handful of blueberries and used quark instead of yoghurt (it’s higher in protein). I chose this granola recipe because it uses egg whites as a binder, increasing the protein in the process. I was surprised at how easy it was to make. I could easily make a big batch in one go which would last a few weeks and is tastier than shop-bought options. Fuller for longer? The high protein and carb mix kept me full, however, the sweet flavour at the beginning of the day left me craving sweet treats throughout the day Best for: Batch cookers Thursday: Silken tofu smoothie bowl Protein per serving: 14.6g protein I had high hopes for this vegan silken tofu smoothie bowl especially because it’s so quick to make. To make two servings you put a 300g pack of silken tofu into a blender along with 300g frozen mixed berries and a frozen banana. After blitzing together, you top with 10g chia seeds and serve. The fruit flavour dominated – in fact the tofu left no aftertaste, but the portion was huge and so cold it was difficult to eat on a cold day. I gave up after about half a portion. https://ichef.bbci.co.uk/images/ic/480xn/p0jr73fb.jpg This was so filling I couldn't finish it, but that wasn't necessarily a good thing Fuller for longer? Unfortunately, because I only got about half the protein, I was hungry by lunchtime. Best for: A hot summer’s day Friday: Classic beans on toast https://ichef.bbci.co.uk/images/ic/480xn/p0jr73kd.jpg There's a reason beans on toast is a classic Protein per serving: 16.2g A great source of fibre, protein and easy to prepare, it’s both simple and delicious. I used a regular tin of beans but I could have upped the ante by making my own. That way, I could control the sugar and salt levels and increase the protein further by adding more beans. Fuller for longer? Even though I went to the gym, I had no mid-morning cravings. The best result I could have hoped for Best for: Tight budgets Saturday: Cooked breakfast Protein per serving: 36.5g Taste-wise, you can’t go wrong with a fry-up, except, it’s not always the healthiest, So, could I take the beloved breakfast, keep the high protein content but reduce some of the calories? To make it high protein I opted for bacon, eggs, sausages and beans, adding toast as a fifth ingredient for some carbs. To make it healthier, I grilled all the meat and poached my egg cutting out the oil you’d require for frying them. I also swapped regular sausages for chicken sausages to keep the fat content down and they were surprisingly satisfying. I went for a run about an hour after eating it and achieved a personal-best, I do put that down to the energy it gave me. Ibitoye pointed out though I still might not want to have this too frequently: “Although a high-protein cooked breakfast may be a weekend treat, it's important to not regularly consume red, processed meats such as bacon, as they tend to be high in salt and saturated fats.” Fuller for Longer? I was stuffed until lunch Best for: A weekend treat Sunday: Kedgeree Protein per serving: 25g I’m a big fan of fish but always end up opting for smoked salmon. So, given this was a week to experiment, I went for the traditional – but new to me – kedgeree – a mix of smoked haddock, rice, eggs, peas and cream. In my mind this was going to be complicated to make. Yes, you’re, going to use a minimum of three pans and yes, it does require cooking different elements at the same time but it’s actually straight-forward – and relatively quick - to make. The key here is to make it on a day when you’ve not got work or plans looming, you don’t want to feel pressured when you’re boiling eggs, cooking rice and making a creamy sauce at the same time. It was really delicious, with curry powder bringing a touch of warmth to it. Fuller for Longer? The mix of carbs and protein left me full and ready for the day Best for: Trying something new Originally published September 2024"
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Nutrition calculator: Are you getting all the nutrients you need?
Most of us get a good helping of nutrients from the food we eat but, depending on our diets, there are a few we could be at risk of under-consuming. If you think you might be eating too little (or too much) of a particular nutrient, use the nutrition calculator below to find out how much of it you actually need, based on your age and sex. The calculator will also tell you which ingredients are high in the nutrient, whether you need to consume it every day and what to consider if you’re contemplating taking supplements. Nutrients to look out for The average consumption of fibre and vitamin D is below the recommended daily intake in every age group. But with some nutrients, people in certain age groups are more at risk than others of missing out. Evidence shows, for example, that females aged 11-49 are more likely to be eating too little iron than other groups, and low calcium intake is a risk for girls aged 11-18. There are more subtle differences between age groups when it comes to consumption of other nutrients. So if you have any concerns, check your risk with the calculator. For instance, evidence shows average selenium intake is low among females aged over 10 and males aged over 14, while average zinc consumption is low for girls aged 11-18 and men and women aged 75 or over. Of course, lots of us take in too much of some nutrients. Consuming an excess of free sugar (sugar added to food and drink), saturated fat and salt are all common features of the Western diet. Which nutrients boost immunity? Many nutrients are involved in supporting the immune system to function normally. “There are no foods or supplements that can protect you from the (Covid-19) virus”, says Sarah Stanner, Science Director at the British Nutrition Foundation. But, she continues, “our diet does help support the immune system to cope with infections, and so anything we can do to try and eat well can help us get all the nutrients our body needs”. So are there nutrients we should be especially careful to consume enough of ? “While vitamin C and zinc supplements may be flying off the shelves, it’s important to remember the other key players in the immune system”, says Stanner. Nutrients important for healthy immune function include vitamin D, and as we mostly get this from sunlight we may need to supplement it when self-isolating. Other nutrients linked to a healthy immune system include vitamin A, which helps support T cells (a type of white blood cells that can help identify pathogens, which can cause disease), and vitamins B6, B9 (folate) and B12, which are important for producing new immune cells. Vitamin C helps the immune cells to attack pathogens, enables us to clear away old immune cells from the site of infection and has a role in maintaining skin – our barrier to infection. Iron is involved in maintaining healthy immune cells, while selenium and zinc help produce new immune cells and copper assists with protecting and fuelling immune cells. Should you take supplements? If you are contemplating taking supplements, Stanner warns “it is best to try to get as many nutrients as possible through food sources, as a healthy diet can provide a range of natural compounds that you will not find in supplements”. She adds that there is no evidence supplements can prevent or treat viral infections, but advises that if you are worried your diet will not provide you with all the nutrients you need, you could consider a multi-vitamin and mineral supplement. Some nutrients are not included in the calculator because data isn’t available. Originally published April 2021, updated May 2025
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"content": "Most of us get a good helping of nutrients from the food we eat but, depending on our diets, there are a few we could be at risk of under-consuming. If you think you might be eating too little (or too much) of a particular nutrient, use the nutrition calculator below to find out how much of it you actually need, based on your age and sex. The calculator will also tell you which ingredients are high in the nutrient, whether you need to consume it every day and what to consider if you’re contemplating taking supplements. Nutrients to look out for The average consumption of fibre and vitamin D is below the recommended daily intake in every age group. But with some nutrients, people in certain age groups are more at risk than others of missing out. Evidence shows, for example, that females aged 11-49 are more likely to be eating too little iron than other groups, and low calcium intake is a risk for girls aged 11-18. There are more subtle differences between age groups when it comes to consumption of other nutrients. So if you have any concerns, check your risk with the calculator. For instance, evidence shows average selenium intake is low among females aged over 10 and males aged over 14, while average zinc consumption is low for girls aged 11-18 and men and women aged 75 or over. Of course, lots of us take in too much of some nutrients. Consuming an excess of free sugar (sugar added to food and drink), saturated fat and salt are all common features of the Western diet. Which nutrients boost immunity? Many nutrients are involved in supporting the immune system to function normally. “There are no foods or supplements that can protect you from the (Covid-19) virus”, says Sarah Stanner, Science Director at the British Nutrition Foundation. But, she continues, “our diet does help support the immune system to cope with infections, and so anything we can do to try and eat well can help us get all the nutrients our body needs”. So are there nutrients we should be especially careful to consume enough of ? “While vitamin C and zinc supplements may be flying off the shelves, it’s important to remember the other key players in the immune system”, says Stanner. Nutrients important for healthy immune function include vitamin D, and as we mostly get this from sunlight we may need to supplement it when self-isolating. Other nutrients linked to a healthy immune system include vitamin A, which helps support T cells (a type of white blood cells that can help identify pathogens, which can cause disease), and vitamins B6, B9 (folate) and B12, which are important for producing new immune cells. Vitamin C helps the immune cells to attack pathogens, enables us to clear away old immune cells from the site of infection and has a role in maintaining skin – our barrier to infection. Iron is involved in maintaining healthy immune cells, while selenium and zinc help produce new immune cells and copper assists with protecting and fuelling immune cells. Should you take supplements? If you are contemplating taking supplements, Stanner warns “it is best to try to get as many nutrients as possible through food sources, as a healthy diet can provide a range of natural compounds that you will not find in supplements”. She adds that there is no evidence supplements can prevent or treat viral infections, but advises that if you are worried your diet will not provide you with all the nutrients you need, you could consider a multi-vitamin and mineral supplement. Some nutrients are not included in the calculator because data isn’t available. Originally published April 2021, updated May 2025"
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What is vitamin B12 and why do we need it?
It’s essential to every cell in the body and a deficiency can lead to neurological problems. Here’s all you need to know about B12, including sources, health benefits and what happens when you aren't getting enough. By Laura Tilt, dietitian Vitamin B12 (also known as cobalamin) is part of the B vitamin family. It’s unique because it’s generally only found in animal foods. So, if you follow a completely plant-based diet, you’ll likely need to supplement or eat foods fortified with vitamin B12 to keep your levels in the healthy range. https://ichef.bbci.co.uk/images/ic/480xn/p0kpl9xc.jpg Nutritional yeast can be a great plant-based source of B12 How is B12 absorbed? Absorbing vitamin B12 from food is a complex process. In food, B12 is bound to proteins and first needs to be freed from this matrix. This starts in the mouth when B12 is mixed with a protein in saliva called haptocorrin. In the stomach, acid frees the B12, and it attaches to haptocorrin. Another protein, called intrinsic factor, (essential for absorption) is released at the same time. As B12 leaves the stomach, it lets go of haptocorrin and binds to the intrinsic factor. Together, they travel to the far end of the small intestine, where B12 is absorbed. If any part of this process fails, B12 absorption is affected. What causes B12 deficiency? Pernicious anaemia (an autoimmune condition) is the most common cause of B12 deficiency. Autoimmune conditions happen when the immune system mistakenly attacks its own tissues. In pernicious anaemia, the immune system destroys the cells in the stomach that make stomach acid and intrinsic factor, which are needed for absorption. Pernicious anaemia affects 0.1% of the population but this increases to 1.9% in older adults aged 60 years and over. Another common cause is a diet low in vitamin B12. People who follow plant-based diets that include little or no animal foods are at higher risk of this, as vitamin B12 isn’t found naturally in foods such as fruit, vegetables and grains. One study of UK men found that B12 levels were highest in omnivores and lowest in vegans. In another study of UK women, more than a third of vegetarian and vegan women were found to have a B12 deficiency. Other causes include surgeries or diseases that affect the digestion and absorption of vitamin B12. For example, gastric bypass (a type of weight loss surgery), coeliac disease and Crohn’s disease. Using some medications long term can be a risk factor too. Examples include metformin (used to help manage type 2 diabetes) and proton pump inhibitors (which reduce stomach acid). Who is most at risk of vitamin B12 deficiency? People most at risk of vitamin B12 deficiency are: Adults over 60 years of agePeople who avoid eggs, meat, and dairy for a long timeThose who’ve had surgery affecting the stomach or small intestinePeople taking metformin or acid-reducing medication for a long time Adults over 60 years of age People who avoid eggs, meat, and dairy for a long time Those who’ve had surgery affecting the stomach or small intestine People taking metformin or acid-reducing medication for a long time What foods contain B12? Vitamin B12 is almost exclusively found in animal foods, like meat, fish, seafood, eggs, and dairy. Animals don’t actually produce the B12 themselves, though. Instead, B12 is made by certain bacteria, which enter the food chain when plant-eating animals consume them. The bacteria produce B12 in the animal’s gut which then gets absorbed into their tissues. How can I get enough B12? In the UK, the recommended intake of vitamin B12 for adults is 1.5 micrograms (μg) per day. This is lower than other European countries, where recommended intakes are set around 4 micrograms per day. If you regularly eat eggs, dairy and/or meat, the UK guideline intake is easily met with a healthy balanced diet. Two medium eggs contain 2.8 micrograms, a palm-sized piece of meat provides around 3 micrograms. But if you follow a plant-based diet, you’ll need to include fortified foods like cereals and non-dairy milks and yeast extract and/or nutritional yeast flakes two or three times a day. Vitamin B12 content in foods Any tips on supplementing? Vitamin B12 comes in different forms in supplements. Cyanocobalamin is considered to be the most effective because it can easily be turned into the active form of B12. Because absorption of vitamin B12 is limited, small and frequent doses are thought to be more beneficial than large, less frequent doses. Supplemental B12 still needs the help of intrinsic factor to be absorbed, so people with pernicious anaemia are usually given B12 injections. BDA (The Association of UK Dietitians) recommends that those following a plant-based diet take a supplement of at least 10 micrograms a day. There is no upper limit for vitamin B12 intakes because no toxic effects have been observed even at high doses, but the NHS recommends no more than 2 milligrams (2000 micrograms) a day. How can I check my B12 levels? There are three types of tests which can be used to measure B12 levels. The most common is total B12 or serum cobalamin. Tests used to measure vitamin B12 Total B12 (serum cobalamin)Active B12 (serum holotranscobalamin)MMA (serum methylmalonic acid) Total B12 (serum cobalamin) Active B12 (serum holotranscobalamin) MMA (serum methylmalonic acid) If you have symptoms of a deficiency or you are at increased risk (for example because of a medical condition), you can ask your GP for a test. You can also get at-home testing kits which use a finger prick blood spot. Typically, total B12 will be measured, unless in pregnancy when active B12 is measured. All content within this article is provided for general information only, and should not be treated as a substitute for the medical advice of your doctor or any other health care professional. Always consult your GP if you’re concerned about your health. Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published April 2025.
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"title": "What is vitamin B12 and why do we need it?",
"content": "It’s essential to every cell in the body and a deficiency can lead to neurological problems. Here’s all you need to know about B12, including sources, health benefits and what happens when you aren't getting enough. By Laura Tilt, dietitian Vitamin B12 (also known as cobalamin) is part of the B vitamin family. It’s unique because it’s generally only found in animal foods. So, if you follow a completely plant-based diet, you’ll likely need to supplement or eat foods fortified with vitamin B12 to keep your levels in the healthy range. https://ichef.bbci.co.uk/images/ic/480xn/p0kpl9xc.jpg Nutritional yeast can be a great plant-based source of B12 How is B12 absorbed? Absorbing vitamin B12 from food is a complex process. In food, B12 is bound to proteins and first needs to be freed from this matrix. This starts in the mouth when B12 is mixed with a protein in saliva called haptocorrin. In the stomach, acid frees the B12, and it attaches to haptocorrin. Another protein, called intrinsic factor, (essential for absorption) is released at the same time. As B12 leaves the stomach, it lets go of haptocorrin and binds to the intrinsic factor. Together, they travel to the far end of the small intestine, where B12 is absorbed. If any part of this process fails, B12 absorption is affected. What causes B12 deficiency? Pernicious anaemia (an autoimmune condition) is the most common cause of B12 deficiency. Autoimmune conditions happen when the immune system mistakenly attacks its own tissues. In pernicious anaemia, the immune system destroys the cells in the stomach that make stomach acid and intrinsic factor, which are needed for absorption. Pernicious anaemia affects 0.1% of the population but this increases to 1.9% in older adults aged 60 years and over. Another common cause is a diet low in vitamin B12. People who follow plant-based diets that include little or no animal foods are at higher risk of this, as vitamin B12 isn’t found naturally in foods such as fruit, vegetables and grains. One study of UK men found that B12 levels were highest in omnivores and lowest in vegans. In another study of UK women, more than a third of vegetarian and vegan women were found to have a B12 deficiency. Other causes include surgeries or diseases that affect the digestion and absorption of vitamin B12. For example, gastric bypass (a type of weight loss surgery), coeliac disease and Crohn’s disease. Using some medications long term can be a risk factor too. Examples include metformin (used to help manage type 2 diabetes) and proton pump inhibitors (which reduce stomach acid). Who is most at risk of vitamin B12 deficiency? People most at risk of vitamin B12 deficiency are: Adults over 60 years of agePeople who avoid eggs, meat, and dairy for a long timeThose who’ve had surgery affecting the stomach or small intestinePeople taking metformin or acid-reducing medication for a long time Adults over 60 years of age People who avoid eggs, meat, and dairy for a long time Those who’ve had surgery affecting the stomach or small intestine People taking metformin or acid-reducing medication for a long time What foods contain B12? Vitamin B12 is almost exclusively found in animal foods, like meat, fish, seafood, eggs, and dairy. Animals don’t actually produce the B12 themselves, though. Instead, B12 is made by certain bacteria, which enter the food chain when plant-eating animals consume them. The bacteria produce B12 in the animal’s gut which then gets absorbed into their tissues. How can I get enough B12? In the UK, the recommended intake of vitamin B12 for adults is 1.5 micrograms (μg) per day. This is lower than other European countries, where recommended intakes are set around 4 micrograms per day. If you regularly eat eggs, dairy and/or meat, the UK guideline intake is easily met with a healthy balanced diet. Two medium eggs contain 2.8 micrograms, a palm-sized piece of meat provides around 3 micrograms. But if you follow a plant-based diet, you’ll need to include fortified foods like cereals and non-dairy milks and yeast extract and/or nutritional yeast flakes two or three times a day. Vitamin B12 content in foods Any tips on supplementing? Vitamin B12 comes in different forms in supplements. Cyanocobalamin is considered to be the most effective because it can easily be turned into the active form of B12. Because absorption of vitamin B12 is limited, small and frequent doses are thought to be more beneficial than large, less frequent doses. Supplemental B12 still needs the help of intrinsic factor to be absorbed, so people with pernicious anaemia are usually given B12 injections. BDA (The Association of UK Dietitians) recommends that those following a plant-based diet take a supplement of at least 10 micrograms a day. There is no upper limit for vitamin B12 intakes because no toxic effects have been observed even at high doses, but the NHS recommends no more than 2 milligrams (2000 micrograms) a day. How can I check my B12 levels? There are three types of tests which can be used to measure B12 levels. The most common is total B12 or serum cobalamin. Tests used to measure vitamin B12 Total B12 (serum cobalamin)Active B12 (serum holotranscobalamin)MMA (serum methylmalonic acid) Total B12 (serum cobalamin) Active B12 (serum holotranscobalamin) MMA (serum methylmalonic acid) If you have symptoms of a deficiency or you are at increased risk (for example because of a medical condition), you can ask your GP for a test. You can also get at-home testing kits which use a finger prick blood spot. Typically, total B12 will be measured, unless in pregnancy when active B12 is measured. All content within this article is provided for general information only, and should not be treated as a substitute for the medical advice of your doctor or any other health care professional. Always consult your GP if you’re concerned about your health. Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published April 2025."
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8cd5cb5e491ba51651628ef4f7e96c52e99c011e67f010979e5eb0fa20bc7d7d
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Red lentil dal recipe
An average of 4.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_dahl_86921_16x9.jpg This could not be easier to whip up – and the base of this recipe (before the turmeric, coconut milk and spinach is added) can be used to make a Smoky enchilada bake. Dal freezes so well, so if the portions are a bit big, just freeze in an airtight container for up to 3 months for when you need a little warming up. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £1.82 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 250g/9oz red lentils4 tbsp olive oil2 onions, finely chopped4 garlic cloves, finely choppedbig handful coriander stalks, finely chopped2 tsp ground cuminpinch dried chilli flakes3 fresh tomatoes, chopped2 tbsp soy sauce½ tsp ground turmeric¼ tin/100ml/3½fl oz coconut milk½ bag spinach or baby spinach (about 125–150g/4½–5½oz)salt and ground black pepper 250g/9oz red lentils 4 tbsp olive oil 2 onions, finely chopped 4 garlic cloves, finely chopped big handful coriander stalks, finely chopped 2 tsp ground cumin pinch dried chilli flakes 3 fresh tomatoes, chopped 2 tbsp soy sauce ½ tsp ground turmeric ¼ tin/100ml/3½fl oz coconut milk ½ bag spinach or baby spinach (about 125–150g/4½–5½oz) salt and ground black pepper Method Rinse the red lentils under cold running water, drain and set aside. In a saucepan, heat the olive oil over a medium heat. Fry the onions with a pinch of salt for 5 minutes, before adding the garlic and frying for another minute until fragrant. Add the coriander stalks, cumin and chilli. Once warmed through, add the tomatoes and cook for 5 minutes, or until you have a tomato sauce.Add the rinsed lentils and 800ml/1½ pint water and simmer for 25 minutes, or until the lentils have completely broken down, then season to taste with salt and freshly ground black pepper.Put aside half of the lentils to make the Smoky enchilada bake. Once cool, store covered in the fridge until needed. If you aren't following the budget meal plan, you can freeze them to make dal another time.Add the turmeric and coconut milk to the remaining lentils and bring to a simmer. Stir in the spinach and as soon as it’s wilted, transfer to bowls and eat immediately. Rinse the red lentils under cold running water, drain and set aside. Rinse the red lentils under cold running water, drain and set aside. In a saucepan, heat the olive oil over a medium heat. Fry the onions with a pinch of salt for 5 minutes, before adding the garlic and frying for another minute until fragrant. In a saucepan, heat the olive oil over a medium heat. Fry the onions with a pinch of salt for 5 minutes, before adding the garlic and frying for another minute until fragrant. Add the coriander stalks, cumin and chilli. Once warmed through, add the tomatoes and cook for 5 minutes, or until you have a tomato sauce. Add the coriander stalks, cumin and chilli. Once warmed through, add the tomatoes and cook for 5 minutes, or until you have a tomato sauce. Add the rinsed lentils and 800ml/1½ pint water and simmer for 25 minutes, or until the lentils have completely broken down, then season to taste with salt and freshly ground black pepper. Add the rinsed lentils and 800ml/1½ pint water and simmer for 25 minutes, or until the lentils have completely broken down, then season to taste with salt and freshly ground black pepper. Put aside half of the lentils to make the Smoky enchilada bake. Once cool, store covered in the fridge until needed. If you aren't following the budget meal plan, you can freeze them to make dal another time. Put aside half of the lentils to make the Smoky enchilada bake. Once cool, store covered in the fridge until needed. If you aren't following the budget meal plan, you can freeze them to make dal another time. Add the turmeric and coconut milk to the remaining lentils and bring to a simmer. Stir in the spinach and as soon as it’s wilted, transfer to bowls and eat immediately. Add the turmeric and coconut milk to the remaining lentils and bring to a simmer. Stir in the spinach and as soon as it’s wilted, transfer to bowls and eat immediately. Recipe tips If following the meal plan, buy a standard 400ml tin of coconut milk and divide it between this dal, the courgette, coconut and spinach noodles and the storecupboard curry. The rest of the bag of spinach is used in the noodle salad. The coriander stalks will be left from other recipes, but if you aren't following the plan a handful of coriander (stalks and leaves) can be used instead.
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"title": "Red lentil dal recipe",
"content": "An average of 4.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_dahl_86921_16x9.jpg This could not be easier to whip up – and the base of this recipe (before the turmeric, coconut milk and spinach is added) can be used to make a Smoky enchilada bake. Dal freezes so well, so if the portions are a bit big, just freeze in an airtight container for up to 3 months for when you need a little warming up. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £1.82 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 250g/9oz red lentils4 tbsp olive oil2 onions, finely chopped4 garlic cloves, finely choppedbig handful coriander stalks, finely chopped2 tsp ground cuminpinch dried chilli flakes3 fresh tomatoes, chopped2 tbsp soy sauce½ tsp ground turmeric¼ tin/100ml/3½fl oz coconut milk½ bag spinach or baby spinach (about 125–150g/4½–5½oz)salt and ground black pepper 250g/9oz red lentils 4 tbsp olive oil 2 onions, finely chopped 4 garlic cloves, finely chopped big handful coriander stalks, finely chopped 2 tsp ground cumin pinch dried chilli flakes 3 fresh tomatoes, chopped 2 tbsp soy sauce ½ tsp ground turmeric ¼ tin/100ml/3½fl oz coconut milk ½ bag spinach or baby spinach (about 125–150g/4½–5½oz) salt and ground black pepper Method Rinse the red lentils under cold running water, drain and set aside. In a saucepan, heat the olive oil over a medium heat. Fry the onions with a pinch of salt for 5 minutes, before adding the garlic and frying for another minute until fragrant. Add the coriander stalks, cumin and chilli. Once warmed through, add the tomatoes and cook for 5 minutes, or until you have a tomato sauce.Add the rinsed lentils and 800ml/1½ pint water and simmer for 25 minutes, or until the lentils have completely broken down, then season to taste with salt and freshly ground black pepper.Put aside half of the lentils to make the Smoky enchilada bake. Once cool, store covered in the fridge until needed. If you aren't following the budget meal plan, you can freeze them to make dal another time.Add the turmeric and coconut milk to the remaining lentils and bring to a simmer. Stir in the spinach and as soon as it’s wilted, transfer to bowls and eat immediately. Rinse the red lentils under cold running water, drain and set aside. Rinse the red lentils under cold running water, drain and set aside. In a saucepan, heat the olive oil over a medium heat. Fry the onions with a pinch of salt for 5 minutes, before adding the garlic and frying for another minute until fragrant. In a saucepan, heat the olive oil over a medium heat. Fry the onions with a pinch of salt for 5 minutes, before adding the garlic and frying for another minute until fragrant. Add the coriander stalks, cumin and chilli. Once warmed through, add the tomatoes and cook for 5 minutes, or until you have a tomato sauce. Add the coriander stalks, cumin and chilli. Once warmed through, add the tomatoes and cook for 5 minutes, or until you have a tomato sauce. Add the rinsed lentils and 800ml/1½ pint water and simmer for 25 minutes, or until the lentils have completely broken down, then season to taste with salt and freshly ground black pepper. Add the rinsed lentils and 800ml/1½ pint water and simmer for 25 minutes, or until the lentils have completely broken down, then season to taste with salt and freshly ground black pepper. Put aside half of the lentils to make the Smoky enchilada bake. Once cool, store covered in the fridge until needed. If you aren't following the budget meal plan, you can freeze them to make dal another time. Put aside half of the lentils to make the Smoky enchilada bake. Once cool, store covered in the fridge until needed. If you aren't following the budget meal plan, you can freeze them to make dal another time. Add the turmeric and coconut milk to the remaining lentils and bring to a simmer. Stir in the spinach and as soon as it’s wilted, transfer to bowls and eat immediately. Add the turmeric and coconut milk to the remaining lentils and bring to a simmer. Stir in the spinach and as soon as it’s wilted, transfer to bowls and eat immediately. Recipe tips If following the meal plan, buy a standard 400ml tin of coconut milk and divide it between this dal, the courgette, coconut and spinach noodles and the storecupboard curry. The rest of the bag of spinach is used in the noodle salad. The coriander stalks will be left from other recipes, but if you aren't following the plan a handful of coriander (stalks and leaves) can be used instead."
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44a8fc554f349bdde651fa89fb905774bf918423ce7f373a5dc8463a45152a48
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Healthy spaghetti bolognese recipe
An average of 4.0 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthyspaghettibolo_80401_16x9.jpg Use lean mince (about 4% fat or less), a big handful of mushrooms and whole wheat pasta to enjoy a healthy bolognese that you can feel 100% good about. This meal provides 413 kcal, 23g protein, 55.9g carbohydrate (of which 10.1g sugars), 11.2g fat (of which 3.6g saturates), 12.1g fibre and 0.8g salt per portion. 1 tbsp olive oil200g/7oz lean beef mince1 onion, finely chopped4 large mushrooms, sliced1 carrot, grated400g tin chopped tomatoes230ml/8fl oz vegetable stock2 tbsp tomato purée½ tsp Worcestershire sauce½ tsp freshly ground black pepper300g/10½oz whole wheat pasta, such as spaghetti2 tbsp chopped fresh parsley 1 tbsp olive oil 200g/7oz lean beef mince 1 onion, finely chopped 4 large mushrooms, sliced 1 carrot, grated 400g tin chopped tomatoes 230ml/8fl oz vegetable stock 2 tbsp tomato purée ½ tsp Worcestershire sauce ½ tsp freshly ground black pepper 300g/10½oz whole wheat pasta, such as spaghetti 2 tbsp chopped fresh parsley Method Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain.To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley. Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened. Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened. Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened. Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened. Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain. Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain. To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley. To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley.
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"title": "Healthy spaghetti bolognese recipe",
"content": "An average of 4.0 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthyspaghettibolo_80401_16x9.jpg Use lean mince (about 4% fat or less), a big handful of mushrooms and whole wheat pasta to enjoy a healthy bolognese that you can feel 100% good about. This meal provides 413 kcal, 23g protein, 55.9g carbohydrate (of which 10.1g sugars), 11.2g fat (of which 3.6g saturates), 12.1g fibre and 0.8g salt per portion. 1 tbsp olive oil200g/7oz lean beef mince1 onion, finely chopped4 large mushrooms, sliced1 carrot, grated400g tin chopped tomatoes230ml/8fl oz vegetable stock2 tbsp tomato purée½ tsp Worcestershire sauce½ tsp freshly ground black pepper300g/10½oz whole wheat pasta, such as spaghetti2 tbsp chopped fresh parsley 1 tbsp olive oil 200g/7oz lean beef mince 1 onion, finely chopped 4 large mushrooms, sliced 1 carrot, grated 400g tin chopped tomatoes 230ml/8fl oz vegetable stock 2 tbsp tomato purée ½ tsp Worcestershire sauce ½ tsp freshly ground black pepper 300g/10½oz whole wheat pasta, such as spaghetti 2 tbsp chopped fresh parsley Method Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain.To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley. Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened. Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened. Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened. Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened. Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain. Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain. To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley. To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley."
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Nutty oat energy bars recipe
An average of 4.1 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nutty_oat_energy_bars_48616_16x9.jpg These take no time at all to make and contain none of the mysterious gloops of commercial cereal bars. 120g/4oz rolled jumbo oats30g/1oz unsweetened puffed rice (not crisped rice cereal)75g/2½oz toasted flaked almonds25g/1oz mixed seeds130g/4½oz stoned dates, chopped50g/1¾oz dark chocolate chips (optional) 40g/1½oz raisins or dried berries of your choice100g/3½oz crunchy peanut butter90g/3¼oz honey 120g/4oz rolled jumbo oats 30g/1oz unsweetened puffed rice (not crisped rice cereal) 75g/2½oz toasted flaked almonds 25g/1oz mixed seeds 130g/4½oz stoned dates, chopped 50g/1¾oz dark chocolate chips (optional) 40g/1½oz raisins or dried berries of your choice 100g/3½oz crunchy peanut butter 90g/3¼oz honey Method Line a 20cm/8in or 23cm/9in square tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Spread the oats out onto a baking tray and bake them for about 10 minutes until they smell nice and toasty. Set aside to cool. (You can skip this step, but it makes the bars crispier.)Mix together the toasted oats, puffed rice, almonds, seeds, chopped dates, chocolate chips, and raisins in a large bowl.Melt the peanut butter and honey together in a small saucepan over a gentle heat. Stir until the mixture is smooth and thoroughly combined. While still warm, stir the peanut butter and honey into the oat mixture (you may need to get your hands in there) to completely coat all the oats, nuts and fruit. Tip the mixture into the lined tin and press firmly to make an even layer. Damp hands make this less sticky work. Place the tin into the freezer for 20 minutes to firm up before cutting into 15 bars. Wrap each bar in cling film to keep them fresh, and they’re ready to pop into a packed lunch. Line a 20cm/8in or 23cm/9in square tin with baking paper. Line a 20cm/8in or 23cm/9in square tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Spread the oats out onto a baking tray and bake them for about 10 minutes until they smell nice and toasty. Set aside to cool. (You can skip this step, but it makes the bars crispier.) Spread the oats out onto a baking tray and bake them for about 10 minutes until they smell nice and toasty. Set aside to cool. (You can skip this step, but it makes the bars crispier.) Mix together the toasted oats, puffed rice, almonds, seeds, chopped dates, chocolate chips, and raisins in a large bowl. Mix together the toasted oats, puffed rice, almonds, seeds, chopped dates, chocolate chips, and raisins in a large bowl. Melt the peanut butter and honey together in a small saucepan over a gentle heat. Stir until the mixture is smooth and thoroughly combined. While still warm, stir the peanut butter and honey into the oat mixture (you may need to get your hands in there) to completely coat all the oats, nuts and fruit. Melt the peanut butter and honey together in a small saucepan over a gentle heat. Stir until the mixture is smooth and thoroughly combined. While still warm, stir the peanut butter and honey into the oat mixture (you may need to get your hands in there) to completely coat all the oats, nuts and fruit. Tip the mixture into the lined tin and press firmly to make an even layer. Damp hands make this less sticky work. Place the tin into the freezer for 20 minutes to firm up before cutting into 15 bars. Wrap each bar in cling film to keep them fresh, and they’re ready to pop into a packed lunch. Tip the mixture into the lined tin and press firmly to make an even layer. Damp hands make this less sticky work. Place the tin into the freezer for 20 minutes to firm up before cutting into 15 bars. Wrap each bar in cling film to keep them fresh, and they’re ready to pop into a packed lunch. Recipe tips You can customise these with your own blend of nut butters, dried fruits or seeds. Toasting the seeds, nuts and oats will add a stronger nuttier flavour. If you need these to be gluten-free, make sure to use gluten-free oats.
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"title": "Nutty oat energy bars recipe",
"content": "An average of 4.1 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nutty_oat_energy_bars_48616_16x9.jpg These take no time at all to make and contain none of the mysterious gloops of commercial cereal bars. 120g/4oz rolled jumbo oats30g/1oz unsweetened puffed rice (not crisped rice cereal)75g/2½oz toasted flaked almonds25g/1oz mixed seeds130g/4½oz stoned dates, chopped50g/1¾oz dark chocolate chips (optional) 40g/1½oz raisins or dried berries of your choice100g/3½oz crunchy peanut butter90g/3¼oz honey 120g/4oz rolled jumbo oats 30g/1oz unsweetened puffed rice (not crisped rice cereal) 75g/2½oz toasted flaked almonds 25g/1oz mixed seeds 130g/4½oz stoned dates, chopped 50g/1¾oz dark chocolate chips (optional) 40g/1½oz raisins or dried berries of your choice 100g/3½oz crunchy peanut butter 90g/3¼oz honey Method Line a 20cm/8in or 23cm/9in square tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Spread the oats out onto a baking tray and bake them for about 10 minutes until they smell nice and toasty. Set aside to cool. (You can skip this step, but it makes the bars crispier.)Mix together the toasted oats, puffed rice, almonds, seeds, chopped dates, chocolate chips, and raisins in a large bowl.Melt the peanut butter and honey together in a small saucepan over a gentle heat. Stir until the mixture is smooth and thoroughly combined. While still warm, stir the peanut butter and honey into the oat mixture (you may need to get your hands in there) to completely coat all the oats, nuts and fruit. Tip the mixture into the lined tin and press firmly to make an even layer. Damp hands make this less sticky work. Place the tin into the freezer for 20 minutes to firm up before cutting into 15 bars. Wrap each bar in cling film to keep them fresh, and they’re ready to pop into a packed lunch. Line a 20cm/8in or 23cm/9in square tin with baking paper. Line a 20cm/8in or 23cm/9in square tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Spread the oats out onto a baking tray and bake them for about 10 minutes until they smell nice and toasty. Set aside to cool. (You can skip this step, but it makes the bars crispier.) Spread the oats out onto a baking tray and bake them for about 10 minutes until they smell nice and toasty. Set aside to cool. (You can skip this step, but it makes the bars crispier.) Mix together the toasted oats, puffed rice, almonds, seeds, chopped dates, chocolate chips, and raisins in a large bowl. Mix together the toasted oats, puffed rice, almonds, seeds, chopped dates, chocolate chips, and raisins in a large bowl. Melt the peanut butter and honey together in a small saucepan over a gentle heat. Stir until the mixture is smooth and thoroughly combined. While still warm, stir the peanut butter and honey into the oat mixture (you may need to get your hands in there) to completely coat all the oats, nuts and fruit. Melt the peanut butter and honey together in a small saucepan over a gentle heat. Stir until the mixture is smooth and thoroughly combined. While still warm, stir the peanut butter and honey into the oat mixture (you may need to get your hands in there) to completely coat all the oats, nuts and fruit. Tip the mixture into the lined tin and press firmly to make an even layer. Damp hands make this less sticky work. Place the tin into the freezer for 20 minutes to firm up before cutting into 15 bars. Wrap each bar in cling film to keep them fresh, and they’re ready to pop into a packed lunch. Tip the mixture into the lined tin and press firmly to make an even layer. Damp hands make this less sticky work. Place the tin into the freezer for 20 minutes to firm up before cutting into 15 bars. Wrap each bar in cling film to keep them fresh, and they’re ready to pop into a packed lunch. Recipe tips You can customise these with your own blend of nut butters, dried fruits or seeds. Toasting the seeds, nuts and oats will add a stronger nuttier flavour. If you need these to be gluten-free, make sure to use gluten-free oats."
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8d2f8f1753d02fb98d86cba49ba5225dadce93651bd5c56d23d0501d2fecef97
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Indian rice pudding (kheer) recipe
An average of 5.0 out of 5 stars from 1 rating 1.1 litres/2 pints whole milk2 tbsp long-grain rice, such as basmati4 whole green cardamom pods, lightly crushed2 tbsp sugar10 unsalted pistachiosTo decoratevark (edible silver or gold leaf, available from specialist cake shops or some Asian grocers, optional)extra pistachios 1.1 litres/2 pints whole milk 2 tbsp long-grain rice, such as basmati 4 whole green cardamom pods, lightly crushed 2 tbsp sugar 10 unsalted pistachios To decorate vark (edible silver or gold leaf, available from specialist cake shops or some Asian grocers, optional) extra pistachios Method Pour the milk into a heavy-based pan and heat gently (you can preheat the milk in a jug in the microwave then transfer the hot milk to the pan, to save time, if you prefer).Add the cardamom pods and rice to the milk.Slowly bring to the boil then lower the heat and simmer rapidly, stirring from time to time to prevent the rice from sticking to the bottom of the pan. Simmer, stirring occasionally, until the milk is reduced by about half; this may take as long as 1¼ hours.While the milk is simmering, roughly chop the pistachios.When the milk has reduced by half or more, remove and discard the cardamom pods.Transfer the rice pudding to a bowl. Add the sugar and taste, adding more sugar if you want it sweeter.Add the chopped pistachios, stir well, and leave to cool.Cover the bowl with cling film and cool in the fridge for at least four hours or overnight.When ready to serve, spoon into individual serving bowls. Decorate with vark, if using.Sprinkle a few more chopped pistachios on top.Serve. Pour the milk into a heavy-based pan and heat gently (you can preheat the milk in a jug in the microwave then transfer the hot milk to the pan, to save time, if you prefer). Pour the milk into a heavy-based pan and heat gently (you can preheat the milk in a jug in the microwave then transfer the hot milk to the pan, to save time, if you prefer). Add the cardamom pods and rice to the milk. Add the cardamom pods and rice to the milk. Slowly bring to the boil then lower the heat and simmer rapidly, stirring from time to time to prevent the rice from sticking to the bottom of the pan. Simmer, stirring occasionally, until the milk is reduced by about half; this may take as long as 1¼ hours. Slowly bring to the boil then lower the heat and simmer rapidly, stirring from time to time to prevent the rice from sticking to the bottom of the pan. Simmer, stirring occasionally, until the milk is reduced by about half; this may take as long as 1¼ hours. While the milk is simmering, roughly chop the pistachios. While the milk is simmering, roughly chop the pistachios. When the milk has reduced by half or more, remove and discard the cardamom pods. When the milk has reduced by half or more, remove and discard the cardamom pods. Transfer the rice pudding to a bowl. Add the sugar and taste, adding more sugar if you want it sweeter. Transfer the rice pudding to a bowl. Add the sugar and taste, adding more sugar if you want it sweeter. Add the chopped pistachios, stir well, and leave to cool. Add the chopped pistachios, stir well, and leave to cool. Cover the bowl with cling film and cool in the fridge for at least four hours or overnight. Cover the bowl with cling film and cool in the fridge for at least four hours or overnight. When ready to serve, spoon into individual serving bowls. Decorate with vark, if using. When ready to serve, spoon into individual serving bowls. Decorate with vark, if using. Sprinkle a few more chopped pistachios on top. Sprinkle a few more chopped pistachios on top. Serve. Serve.
|
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"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/indianricepuddingkhe_90219",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Indian rice pudding (kheer) recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 1.1 litres/2 pints whole milk2 tbsp long-grain rice, such as basmati4 whole green cardamom pods, lightly crushed2 tbsp sugar10 unsalted pistachiosTo decoratevark (edible silver or gold leaf, available from specialist cake shops or some Asian grocers, optional)extra pistachios 1.1 litres/2 pints whole milk 2 tbsp long-grain rice, such as basmati 4 whole green cardamom pods, lightly crushed 2 tbsp sugar 10 unsalted pistachios To decorate vark (edible silver or gold leaf, available from specialist cake shops or some Asian grocers, optional) extra pistachios Method Pour the milk into a heavy-based pan and heat gently (you can preheat the milk in a jug in the microwave then transfer the hot milk to the pan, to save time, if you prefer).Add the cardamom pods and rice to the milk.Slowly bring to the boil then lower the heat and simmer rapidly, stirring from time to time to prevent the rice from sticking to the bottom of the pan. Simmer, stirring occasionally, until the milk is reduced by about half; this may take as long as 1¼ hours.While the milk is simmering, roughly chop the pistachios.When the milk has reduced by half or more, remove and discard the cardamom pods.Transfer the rice pudding to a bowl. Add the sugar and taste, adding more sugar if you want it sweeter.Add the chopped pistachios, stir well, and leave to cool.Cover the bowl with cling film and cool in the fridge for at least four hours or overnight.When ready to serve, spoon into individual serving bowls. Decorate with vark, if using.Sprinkle a few more chopped pistachios on top.Serve. Pour the milk into a heavy-based pan and heat gently (you can preheat the milk in a jug in the microwave then transfer the hot milk to the pan, to save time, if you prefer). Pour the milk into a heavy-based pan and heat gently (you can preheat the milk in a jug in the microwave then transfer the hot milk to the pan, to save time, if you prefer). Add the cardamom pods and rice to the milk. Add the cardamom pods and rice to the milk. Slowly bring to the boil then lower the heat and simmer rapidly, stirring from time to time to prevent the rice from sticking to the bottom of the pan. Simmer, stirring occasionally, until the milk is reduced by about half; this may take as long as 1¼ hours. Slowly bring to the boil then lower the heat and simmer rapidly, stirring from time to time to prevent the rice from sticking to the bottom of the pan. Simmer, stirring occasionally, until the milk is reduced by about half; this may take as long as 1¼ hours. While the milk is simmering, roughly chop the pistachios. While the milk is simmering, roughly chop the pistachios. When the milk has reduced by half or more, remove and discard the cardamom pods. When the milk has reduced by half or more, remove and discard the cardamom pods. Transfer the rice pudding to a bowl. Add the sugar and taste, adding more sugar if you want it sweeter. Transfer the rice pudding to a bowl. Add the sugar and taste, adding more sugar if you want it sweeter. Add the chopped pistachios, stir well, and leave to cool. Add the chopped pistachios, stir well, and leave to cool. Cover the bowl with cling film and cool in the fridge for at least four hours or overnight. Cover the bowl with cling film and cool in the fridge for at least four hours or overnight. When ready to serve, spoon into individual serving bowls. Decorate with vark, if using. When ready to serve, spoon into individual serving bowls. Decorate with vark, if using. Sprinkle a few more chopped pistachios on top. Sprinkle a few more chopped pistachios on top. Serve. Serve."
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eab9d078ccdb4a79eeb6b6e39132bd894ec418de8c9605dc86c7996b982c7e86
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Spicy baked beans on toast recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_baked_beans_on_96567_16x9.jpg These vegan baked beans have so much more depth than a ready-made tin – the tip is to make sure the borlotti beans cook for long enough in the sauce as they can be quite tough if they’re not cooked properly. The recipe makes a double portion of beans which will be used in the chilli non carne recipe as part of the budget vegan meal plan for one. This recipe is part of a budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.10 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped or grated ½–1 tsp dried chilli flakes, to taste2 tsp paprika400g tin borlotti beans400g tin chopped tomatoes1 tbsp tomato ketchup2 tsp white wine vinegar2 tsp yeast extract1 slice wholemeal bread1 tsp nutritional yeast (optional) salt and ground black pepper 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped or grated ½–1 tsp dried chilli flakes, to taste 2 tsp paprika 400g tin borlotti beans 400g tin chopped tomatoes 1 tbsp tomato ketchup 2 tsp white wine vinegar 2 tsp yeast extract 1 slice wholemeal bread 1 tsp nutritional yeast (optional) salt and ground black pepper Method Put the oil and onion in a medium saucepan over a low–medium heat. Gently fry the onion for 5 minutes with a pinch of salt until starting to soften. Add the garlic, chilli flakes and paprika and cook for a further minute until fragrant. Add the beans along with the liquid from the tin and the chopped tomatoes. Simmer for 15 minutes. Add the ketchup, vinegar and yeast extract and season with salt and pepper. The sauce should be tangy and sweet and the beans should be tender. When the beans are almost ready, toast the bread. Serve half of the beans over the toast with a sprinkle of nutritional yeast, if using. Keep the rest of the beans in a plastic container in the fridge to use in the chilli non carne recipe, or save for another day. Put the oil and onion in a medium saucepan over a low–medium heat. Gently fry the onion for 5 minutes with a pinch of salt until starting to soften. Add the garlic, chilli flakes and paprika and cook for a further minute until fragrant. Put the oil and onion in a medium saucepan over a low–medium heat. Gently fry the onion for 5 minutes with a pinch of salt until starting to soften. Add the garlic, chilli flakes and paprika and cook for a further minute until fragrant. Add the beans along with the liquid from the tin and the chopped tomatoes. Simmer for 15 minutes. Add the ketchup, vinegar and yeast extract and season with salt and pepper. The sauce should be tangy and sweet and the beans should be tender. Add the beans along with the liquid from the tin and the chopped tomatoes. Simmer for 15 minutes. Add the ketchup, vinegar and yeast extract and season with salt and pepper. The sauce should be tangy and sweet and the beans should be tender. When the beans are almost ready, toast the bread. When the beans are almost ready, toast the bread. Serve half of the beans over the toast with a sprinkle of nutritional yeast, if using. Keep the rest of the beans in a plastic container in the fridge to use in the chilli non carne recipe, or save for another day. Serve half of the beans over the toast with a sprinkle of nutritional yeast, if using. Keep the rest of the beans in a plastic container in the fridge to use in the chilli non carne recipe, or save for another day. Recipe tips The cooked beans can be kept in the fridge for 3 days.
|
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"url": "https://www.bbc.co.uk/food/recipes/spicy_baked_beans_on_96567",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spicy baked beans on toast recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_baked_beans_on_96567_16x9.jpg These vegan baked beans have so much more depth than a ready-made tin – the tip is to make sure the borlotti beans cook for long enough in the sauce as they can be quite tough if they’re not cooked properly. The recipe makes a double portion of beans which will be used in the chilli non carne recipe as part of the budget vegan meal plan for one. This recipe is part of a budget vegan meal plan for one. In March 2023 this recipe was costed at an average of £1.10 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped or grated ½–1 tsp dried chilli flakes, to taste2 tsp paprika400g tin borlotti beans400g tin chopped tomatoes1 tbsp tomato ketchup2 tsp white wine vinegar2 tsp yeast extract1 slice wholemeal bread1 tsp nutritional yeast (optional) salt and ground black pepper 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped or grated ½–1 tsp dried chilli flakes, to taste 2 tsp paprika 400g tin borlotti beans 400g tin chopped tomatoes 1 tbsp tomato ketchup 2 tsp white wine vinegar 2 tsp yeast extract 1 slice wholemeal bread 1 tsp nutritional yeast (optional) salt and ground black pepper Method Put the oil and onion in a medium saucepan over a low–medium heat. Gently fry the onion for 5 minutes with a pinch of salt until starting to soften. Add the garlic, chilli flakes and paprika and cook for a further minute until fragrant. Add the beans along with the liquid from the tin and the chopped tomatoes. Simmer for 15 minutes. Add the ketchup, vinegar and yeast extract and season with salt and pepper. The sauce should be tangy and sweet and the beans should be tender. When the beans are almost ready, toast the bread. Serve half of the beans over the toast with a sprinkle of nutritional yeast, if using. Keep the rest of the beans in a plastic container in the fridge to use in the chilli non carne recipe, or save for another day. Put the oil and onion in a medium saucepan over a low–medium heat. Gently fry the onion for 5 minutes with a pinch of salt until starting to soften. Add the garlic, chilli flakes and paprika and cook for a further minute until fragrant. Put the oil and onion in a medium saucepan over a low–medium heat. Gently fry the onion for 5 minutes with a pinch of salt until starting to soften. Add the garlic, chilli flakes and paprika and cook for a further minute until fragrant. Add the beans along with the liquid from the tin and the chopped tomatoes. Simmer for 15 minutes. Add the ketchup, vinegar and yeast extract and season with salt and pepper. The sauce should be tangy and sweet and the beans should be tender. Add the beans along with the liquid from the tin and the chopped tomatoes. Simmer for 15 minutes. Add the ketchup, vinegar and yeast extract and season with salt and pepper. The sauce should be tangy and sweet and the beans should be tender. When the beans are almost ready, toast the bread. When the beans are almost ready, toast the bread. Serve half of the beans over the toast with a sprinkle of nutritional yeast, if using. Keep the rest of the beans in a plastic container in the fridge to use in the chilli non carne recipe, or save for another day. Serve half of the beans over the toast with a sprinkle of nutritional yeast, if using. Keep the rest of the beans in a plastic container in the fridge to use in the chilli non carne recipe, or save for another day. Recipe tips The cooked beans can be kept in the fridge for 3 days."
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9612a7d266d25bcef6b98cde0bdb0a52a2d5ec3462e452b128912fa314bf0500
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Peanut butter chicken recipe
An average of 4.4 out of 5 stars from 88 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_butter_chicken_73862_16x9.jpg Peanut butter is a store-cupboard hero and makes a great sauce in this quick Indonesian-style peanut butter chicken. The secret is to get the right balance of sweet, salty, sour and hot. Serve with rice and/or steamed greens. Each serving provides 431 kcal, 27g protein, 10g carbohydrates (of which 8g sugars), 30g fat (of which 18g saturates), 3.5g fibre and 1.4g salt. 1 tbsp olive or vegetable oil4 large chicken thighs, skin removed and boneless, each cut into 8 chunks2 large shallots, peeled and sliced2 red peppers, cut into long 1cm/½in-wide slices1 red chilli, seeds removed and chopped3 garlic cloves, finely sliced400ml tin coconut milk4 tbsp peanut butter (smooth or crunchy)2 limes, juice only2 tbsp soy sauce2 tbsp chopped fresh coriander leaves, to garnish (optional) 1 tbsp olive or vegetable oil 4 large chicken thighs, skin removed and boneless, each cut into 8 chunks 2 large shallots, peeled and sliced 2 red peppers, cut into long 1cm/½in-wide slices 1 red chilli, seeds removed and chopped 3 garlic cloves, finely sliced 400ml tin coconut milk 4 tbsp peanut butter (smooth or crunchy) 2 limes, juice only 2 tbsp soy sauce 2 tbsp chopped fresh coriander leaves, to garnish (optional) Method Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened. Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked. If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary – you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness. Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens. Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened. Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened. Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked. Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked. If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary – you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness. If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary – you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness. Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens. Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens.
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"url": "https://www.bbc.co.uk/food/recipes/peanut_butter_chicken_73862",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Peanut butter chicken recipe",
"content": "An average of 4.4 out of 5 stars from 88 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_butter_chicken_73862_16x9.jpg Peanut butter is a store-cupboard hero and makes a great sauce in this quick Indonesian-style peanut butter chicken. The secret is to get the right balance of sweet, salty, sour and hot. Serve with rice and/or steamed greens. Each serving provides 431 kcal, 27g protein, 10g carbohydrates (of which 8g sugars), 30g fat (of which 18g saturates), 3.5g fibre and 1.4g salt. 1 tbsp olive or vegetable oil4 large chicken thighs, skin removed and boneless, each cut into 8 chunks2 large shallots, peeled and sliced2 red peppers, cut into long 1cm/½in-wide slices1 red chilli, seeds removed and chopped3 garlic cloves, finely sliced400ml tin coconut milk4 tbsp peanut butter (smooth or crunchy)2 limes, juice only2 tbsp soy sauce2 tbsp chopped fresh coriander leaves, to garnish (optional) 1 tbsp olive or vegetable oil 4 large chicken thighs, skin removed and boneless, each cut into 8 chunks 2 large shallots, peeled and sliced 2 red peppers, cut into long 1cm/½in-wide slices 1 red chilli, seeds removed and chopped 3 garlic cloves, finely sliced 400ml tin coconut milk 4 tbsp peanut butter (smooth or crunchy) 2 limes, juice only 2 tbsp soy sauce 2 tbsp chopped fresh coriander leaves, to garnish (optional) Method Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened. Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked. If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary – you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness. Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens. Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened. Heat the oil in a large frying pan over a high heat. Fry the chicken for 5 minutes, stirring every 30 seconds or so. Turn the heat down to low, add the shallots, red peppers, chilli and garlic and cook for 5 minutes, or until softened. Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked. Stir in the coconut milk and peanut butter. Half-fill the coconut milk tin with water and add to the pan. Bring to the boil, then cover with a lid and cook over a medium heat for 7 minutes, stirring occasionally, until the chicken is cooked. If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary – you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness. If you want to thicken the peanut butter sauce, remove the lid and boil to reduce the sauce to a coating consistency. Stir in the lime juice and soy sauce. Taste and adjust the seasoning if necessary – you may need a touch more soy sauce or a little more lime juice to balance out the sweet-saltiness. Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens. Garnish with the chopped coriander, if using, and serve with white rice and/or steamed greens."
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32ffb25c6cb2a4154055a1927aea9257806d626c09d1688ff3dd6a0d1a009090
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Spicy salmon rice bowls recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_salmon_bite_rice_16300_16x9.jpg Transform salmon fillets into these spicy gochujang salmon bite bowls in no time. The perfect healthy lunch or dinner. Each serving provides 327 kcal, 19.9g protein, 34.4g carbohydrate (of which 2.4g sugars), 11.8g fat (of which 2.1g saturates), 1.4g fibre and 1.3g salt. 2 tbsp gochujang1 tbsp rice vinegar1 tsp soy sauce1 small garlic clove, crushed1 tsp minced fresh root ginger 2 large salmon fillets, skin removed and cut into 2cm/¾in cubes2 x 250g pouches microwave sticky rice½ tbsp vegetable oil1/3 cucumber, peeled and chopped into 1cm cubes100g/3½oz kimchi, roughly choppedtoasted sesame seeds, to serve (optional) 2 tbsp gochujang 1 tbsp rice vinegar 1 tsp soy sauce 1 small garlic clove, crushed 1 tsp minced fresh root ginger 2 large salmon fillets, skin removed and cut into 2cm/¾in cubes 2 x 250g pouches microwave sticky rice ½ tbsp vegetable oil 1/3 cucumber, peeled and chopped into 1cm cubes 100g/3½oz kimchi, roughly chopped toasted sesame seeds, to serve (optional) Method Whisk together the gochujang, rice vinegar, soy sauce, garlic and ginger in a shallow dish to make a smooth paste.Add the salmon to the gochujang mixture and stir to combine. Heat the rice according to the packet instructions and set aside.Heat the oil in a non-stick frying pan over a high heat. Once the oil is shimmering, add the salmon pieces. Almost as soon as you’ve added the salmon to the pan, turn the bites over with tongs. Add the rest of the sauce from the dish and stir before removing from the heat. The salmon bites should be just cooked through.Serve the salmon and any sauce from the pan with the rice, cucumber and kimchi. Sprinkle with the toasted sesame seeds, if using. Whisk together the gochujang, rice vinegar, soy sauce, garlic and ginger in a shallow dish to make a smooth paste. Whisk together the gochujang, rice vinegar, soy sauce, garlic and ginger in a shallow dish to make a smooth paste. Add the salmon to the gochujang mixture and stir to combine. Add the salmon to the gochujang mixture and stir to combine. Heat the rice according to the packet instructions and set aside. Heat the rice according to the packet instructions and set aside. Heat the oil in a non-stick frying pan over a high heat. Once the oil is shimmering, add the salmon pieces. Almost as soon as you’ve added the salmon to the pan, turn the bites over with tongs. Add the rest of the sauce from the dish and stir before removing from the heat. The salmon bites should be just cooked through. Heat the oil in a non-stick frying pan over a high heat. Once the oil is shimmering, add the salmon pieces. Almost as soon as you’ve added the salmon to the pan, turn the bites over with tongs. Add the rest of the sauce from the dish and stir before removing from the heat. The salmon bites should be just cooked through. Serve the salmon and any sauce from the pan with the rice, cucumber and kimchi. Sprinkle with the toasted sesame seeds, if using. Serve the salmon and any sauce from the pan with the rice, cucumber and kimchi. Sprinkle with the toasted sesame seeds, if using. Recipe tips Choose salmon fillets that are an even thickness, instead of ones that are very thin at one end. This will create even-sized salmon bites that will cook at the same rate.
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"title": "Spicy salmon rice bowls recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_salmon_bite_rice_16300_16x9.jpg Transform salmon fillets into these spicy gochujang salmon bite bowls in no time. The perfect healthy lunch or dinner. Each serving provides 327 kcal, 19.9g protein, 34.4g carbohydrate (of which 2.4g sugars), 11.8g fat (of which 2.1g saturates), 1.4g fibre and 1.3g salt. 2 tbsp gochujang1 tbsp rice vinegar1 tsp soy sauce1 small garlic clove, crushed1 tsp minced fresh root ginger 2 large salmon fillets, skin removed and cut into 2cm/¾in cubes2 x 250g pouches microwave sticky rice½ tbsp vegetable oil1/3 cucumber, peeled and chopped into 1cm cubes100g/3½oz kimchi, roughly choppedtoasted sesame seeds, to serve (optional) 2 tbsp gochujang 1 tbsp rice vinegar 1 tsp soy sauce 1 small garlic clove, crushed 1 tsp minced fresh root ginger 2 large salmon fillets, skin removed and cut into 2cm/¾in cubes 2 x 250g pouches microwave sticky rice ½ tbsp vegetable oil 1/3 cucumber, peeled and chopped into 1cm cubes 100g/3½oz kimchi, roughly chopped toasted sesame seeds, to serve (optional) Method Whisk together the gochujang, rice vinegar, soy sauce, garlic and ginger in a shallow dish to make a smooth paste.Add the salmon to the gochujang mixture and stir to combine. Heat the rice according to the packet instructions and set aside.Heat the oil in a non-stick frying pan over a high heat. Once the oil is shimmering, add the salmon pieces. Almost as soon as you’ve added the salmon to the pan, turn the bites over with tongs. Add the rest of the sauce from the dish and stir before removing from the heat. The salmon bites should be just cooked through.Serve the salmon and any sauce from the pan with the rice, cucumber and kimchi. Sprinkle with the toasted sesame seeds, if using. Whisk together the gochujang, rice vinegar, soy sauce, garlic and ginger in a shallow dish to make a smooth paste. Whisk together the gochujang, rice vinegar, soy sauce, garlic and ginger in a shallow dish to make a smooth paste. Add the salmon to the gochujang mixture and stir to combine. Add the salmon to the gochujang mixture and stir to combine. Heat the rice according to the packet instructions and set aside. Heat the rice according to the packet instructions and set aside. Heat the oil in a non-stick frying pan over a high heat. Once the oil is shimmering, add the salmon pieces. Almost as soon as you’ve added the salmon to the pan, turn the bites over with tongs. Add the rest of the sauce from the dish and stir before removing from the heat. The salmon bites should be just cooked through. Heat the oil in a non-stick frying pan over a high heat. Once the oil is shimmering, add the salmon pieces. Almost as soon as you’ve added the salmon to the pan, turn the bites over with tongs. Add the rest of the sauce from the dish and stir before removing from the heat. The salmon bites should be just cooked through. Serve the salmon and any sauce from the pan with the rice, cucumber and kimchi. Sprinkle with the toasted sesame seeds, if using. Serve the salmon and any sauce from the pan with the rice, cucumber and kimchi. Sprinkle with the toasted sesame seeds, if using. Recipe tips Choose salmon fillets that are an even thickness, instead of ones that are very thin at one end. This will create even-sized salmon bites that will cook at the same rate."
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12c2c02fa7efd802cbaf06fb62d8f4e3a77ce80baec5dd614d09a4409ba09369
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Vegan pasta bake recipe
An average of 4.3 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_pasta_bake_67249_16x9.jpg A vegan pasta bake that is ridiculously easy to make from the Doctor's Kitchen. This pasta bake's full of nutritious veg and completely dairy-free. Each serving provides 353 kcal, 17g protein, 42g carbohydrates (of which 10.5g sugars), 10.5g fat (of which 1g saturates), 10g fibre and 0.1g salt. 150g/5½oz whole wheat pasta, such as penne150g/5½oz broccoli, cut into florets, stem trimmed and diced150g/5½oz cauliflower, cut into florets, leaves reserved3 large tomatoes, roughly chopped25g/1oz dried wholemeal breadcrumbs1 tbsp nutritional yeast flakes1 tbsp extra virgin olive oil 150g/5½oz whole wheat pasta, such as penne 150g/5½oz broccoli, cut into florets, stem trimmed and diced 150g/5½oz cauliflower, cut into florets, leaves reserved 3 large tomatoes, roughly chopped 25g/1oz dried wholemeal breadcrumbs 1 tbsp nutritional yeast flakes 1 tbsp extra virgin olive oil 40g/1½oz gram flour500ml/18fl oz unsweetened almond milk3 tbsp nutritional yeast flakes ¼ tsp ground nutmegsalt and freshly ground black pepper 40g/1½oz gram flour 500ml/18fl oz unsweetened almond milk 3 tbsp nutritional yeast flakes ¼ tsp ground nutmeg salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 6 minutes, then add the broccoli and cauliflower, return to the boil and cook for 3 minutes. Drain well in a colander. For the sauce, in a large bowl or jug, mix the gram flour with a couple of tablespoons of the almond milk to form a smooth, thick paste with no lumps. Add a little more milk and keep stirring to make a thinner paste. Gradually add the rest of the almond milk. Pour the milk-flour mixture into a saucepan placed over a medium heat. Stir in the yeast and nutmeg and season well with salt and pepper. Bring to a simmer and cook, stirring continuously, for 4–5 minutes. Adjust the seasoning to taste. Tip the pasta, broccoli and cauliflower into a shallow, ovenproof dish. Pour the sauce over, top with the chopped tomatoes and sprinkle with the breadcrumbs and nutritional yeast. Drizzle over the olive oil and bake for 25 minutes, or until the sauce is bubbling and the top is lightly browned. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 6 minutes, then add the broccoli and cauliflower, return to the boil and cook for 3 minutes. Drain well in a colander. Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 6 minutes, then add the broccoli and cauliflower, return to the boil and cook for 3 minutes. Drain well in a colander. For the sauce, in a large bowl or jug, mix the gram flour with a couple of tablespoons of the almond milk to form a smooth, thick paste with no lumps. Add a little more milk and keep stirring to make a thinner paste. Gradually add the rest of the almond milk. For the sauce, in a large bowl or jug, mix the gram flour with a couple of tablespoons of the almond milk to form a smooth, thick paste with no lumps. Add a little more milk and keep stirring to make a thinner paste. Gradually add the rest of the almond milk. Pour the milk-flour mixture into a saucepan placed over a medium heat. Stir in the yeast and nutmeg and season well with salt and pepper. Bring to a simmer and cook, stirring continuously, for 4–5 minutes. Adjust the seasoning to taste. Pour the milk-flour mixture into a saucepan placed over a medium heat. Stir in the yeast and nutmeg and season well with salt and pepper. Bring to a simmer and cook, stirring continuously, for 4–5 minutes. Adjust the seasoning to taste. Tip the pasta, broccoli and cauliflower into a shallow, ovenproof dish. Pour the sauce over, top with the chopped tomatoes and sprinkle with the breadcrumbs and nutritional yeast. Drizzle over the olive oil and bake for 25 minutes, or until the sauce is bubbling and the top is lightly browned. Tip the pasta, broccoli and cauliflower into a shallow, ovenproof dish. Pour the sauce over, top with the chopped tomatoes and sprinkle with the breadcrumbs and nutritional yeast. Drizzle over the olive oil and bake for 25 minutes, or until the sauce is bubbling and the top is lightly browned. Recipe tips Don’t waste your broccoli stems and cauliflower leaves. Chop them up and add them to the sauce! Make sure you use an unsweetened non-dairy milk.
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"title": "Vegan pasta bake recipe",
"content": "An average of 4.3 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_pasta_bake_67249_16x9.jpg A vegan pasta bake that is ridiculously easy to make from the Doctor's Kitchen. This pasta bake's full of nutritious veg and completely dairy-free. Each serving provides 353 kcal, 17g protein, 42g carbohydrates (of which 10.5g sugars), 10.5g fat (of which 1g saturates), 10g fibre and 0.1g salt. 150g/5½oz whole wheat pasta, such as penne150g/5½oz broccoli, cut into florets, stem trimmed and diced150g/5½oz cauliflower, cut into florets, leaves reserved3 large tomatoes, roughly chopped25g/1oz dried wholemeal breadcrumbs1 tbsp nutritional yeast flakes1 tbsp extra virgin olive oil 150g/5½oz whole wheat pasta, such as penne 150g/5½oz broccoli, cut into florets, stem trimmed and diced 150g/5½oz cauliflower, cut into florets, leaves reserved 3 large tomatoes, roughly chopped 25g/1oz dried wholemeal breadcrumbs 1 tbsp nutritional yeast flakes 1 tbsp extra virgin olive oil 40g/1½oz gram flour500ml/18fl oz unsweetened almond milk3 tbsp nutritional yeast flakes ¼ tsp ground nutmegsalt and freshly ground black pepper 40g/1½oz gram flour 500ml/18fl oz unsweetened almond milk 3 tbsp nutritional yeast flakes ¼ tsp ground nutmeg salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 6 minutes, then add the broccoli and cauliflower, return to the boil and cook for 3 minutes. Drain well in a colander. For the sauce, in a large bowl or jug, mix the gram flour with a couple of tablespoons of the almond milk to form a smooth, thick paste with no lumps. Add a little more milk and keep stirring to make a thinner paste. Gradually add the rest of the almond milk. Pour the milk-flour mixture into a saucepan placed over a medium heat. Stir in the yeast and nutmeg and season well with salt and pepper. Bring to a simmer and cook, stirring continuously, for 4–5 minutes. Adjust the seasoning to taste. Tip the pasta, broccoli and cauliflower into a shallow, ovenproof dish. Pour the sauce over, top with the chopped tomatoes and sprinkle with the breadcrumbs and nutritional yeast. Drizzle over the olive oil and bake for 25 minutes, or until the sauce is bubbling and the top is lightly browned. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 6 minutes, then add the broccoli and cauliflower, return to the boil and cook for 3 minutes. Drain well in a colander. Half-fill a large saucepan with water and bring to the boil. Add the pasta and return to the boil. Cook for 6 minutes, then add the broccoli and cauliflower, return to the boil and cook for 3 minutes. Drain well in a colander. For the sauce, in a large bowl or jug, mix the gram flour with a couple of tablespoons of the almond milk to form a smooth, thick paste with no lumps. Add a little more milk and keep stirring to make a thinner paste. Gradually add the rest of the almond milk. For the sauce, in a large bowl or jug, mix the gram flour with a couple of tablespoons of the almond milk to form a smooth, thick paste with no lumps. Add a little more milk and keep stirring to make a thinner paste. Gradually add the rest of the almond milk. Pour the milk-flour mixture into a saucepan placed over a medium heat. Stir in the yeast and nutmeg and season well with salt and pepper. Bring to a simmer and cook, stirring continuously, for 4–5 minutes. Adjust the seasoning to taste. Pour the milk-flour mixture into a saucepan placed over a medium heat. Stir in the yeast and nutmeg and season well with salt and pepper. Bring to a simmer and cook, stirring continuously, for 4–5 minutes. Adjust the seasoning to taste. Tip the pasta, broccoli and cauliflower into a shallow, ovenproof dish. Pour the sauce over, top with the chopped tomatoes and sprinkle with the breadcrumbs and nutritional yeast. Drizzle over the olive oil and bake for 25 minutes, or until the sauce is bubbling and the top is lightly browned. Tip the pasta, broccoli and cauliflower into a shallow, ovenproof dish. Pour the sauce over, top with the chopped tomatoes and sprinkle with the breadcrumbs and nutritional yeast. Drizzle over the olive oil and bake for 25 minutes, or until the sauce is bubbling and the top is lightly browned. Recipe tips Don’t waste your broccoli stems and cauliflower leaves. Chop them up and add them to the sauce! Make sure you use an unsweetened non-dairy milk."
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49b714d3b83b2a35aae49bd7e5ff5e9b5fd21138810c2a76ee32150cab45e005
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Avocado eggs recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/avocado_eggs_94076_16x9.jpg This satisfying brunch dish is the perfect way to start your day. When baked, the avocado becomes extra rich and creamy. Feel free to experiment with different toppings! Each serving provides 475 kcal, 17g protein, 3g carbohydrates (of which 1.5g sugars), 42g fat (of which 14g saturates), 6g fibre and 0.6g salt. 2 large avocados, at room temperature, halved and stones removed4 small free-range eggs 4 tsp double cream 2 cherry tomatoes, cut into quarters 20g/1¾oz cheddar, grated1 spring onion, finely sliced 4 pinches chilli flakessalt and freshly ground black pepper 2 large avocados, at room temperature, halved and stones removed 4 small free-range eggs 4 tsp double cream 2 cherry tomatoes, cut into quarters 20g/1¾oz cheddar, grated 1 spring onion, finely sliced 4 pinches chilli flakes salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Scoop out 1 tablespoon of flesh from each avocado half, scooping an even layer across the surface rather than downwards. Set aside the avocado halves. (Use the 4 tablespoons of removed avocado flesh to make guacamole or simply season to taste with lemon juice and olive oil and spread on toast.)Working with each reserved avocado half in turn, use a ramekin or a cup to keep the avocado half stable and cut side up while you add the filling. Season with salt and pepper before adding 1 teaspoon of cream to the avocado half. Crack an egg into the half. Top with a quarter of the tomato, cheese and spring onion and a pinch of chilli flakes. Repeat for the other avocado halves, then transfer the ramekins to a baking tray, making sure not to spill any of the egg! Alternatively, you can balance the avocados in a muffin tin.Bake in the oven on the middle shelf for about 10–12 minutes or until the whites are just cooked. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Scoop out 1 tablespoon of flesh from each avocado half, scooping an even layer across the surface rather than downwards. Set aside the avocado halves. (Use the 4 tablespoons of removed avocado flesh to make guacamole or simply season to taste with lemon juice and olive oil and spread on toast.) Scoop out 1 tablespoon of flesh from each avocado half, scooping an even layer across the surface rather than downwards. Set aside the avocado halves. (Use the 4 tablespoons of removed avocado flesh to make guacamole or simply season to taste with lemon juice and olive oil and spread on toast.) Working with each reserved avocado half in turn, use a ramekin or a cup to keep the avocado half stable and cut side up while you add the filling. Season with salt and pepper before adding 1 teaspoon of cream to the avocado half. Crack an egg into the half. Top with a quarter of the tomato, cheese and spring onion and a pinch of chilli flakes. Working with each reserved avocado half in turn, use a ramekin or a cup to keep the avocado half stable and cut side up while you add the filling. Season with salt and pepper before adding 1 teaspoon of cream to the avocado half. Crack an egg into the half. Top with a quarter of the tomato, cheese and spring onion and a pinch of chilli flakes. Repeat for the other avocado halves, then transfer the ramekins to a baking tray, making sure not to spill any of the egg! Alternatively, you can balance the avocados in a muffin tin. Repeat for the other avocado halves, then transfer the ramekins to a baking tray, making sure not to spill any of the egg! Alternatively, you can balance the avocados in a muffin tin. Bake in the oven on the middle shelf for about 10–12 minutes or until the whites are just cooked. Serve immediately. Bake in the oven on the middle shelf for about 10–12 minutes or until the whites are just cooked. Serve immediately. Recipe tips For different topping ideas, try switching regular eggs for quails’ eggs, using different cheeses. This dish also works well with mushrooms, crispy bacon pieces, crumbled black pudding or fresh herbs, such as parsley, chives or tarragon. When filling the avocados, place them in turn on a ramekin or cup in a large bowl to catch any excess egg white that runs out. (You can use this later to make an egg white omelette.)
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"title": "Avocado eggs recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/avocado_eggs_94076_16x9.jpg This satisfying brunch dish is the perfect way to start your day. When baked, the avocado becomes extra rich and creamy. Feel free to experiment with different toppings! Each serving provides 475 kcal, 17g protein, 3g carbohydrates (of which 1.5g sugars), 42g fat (of which 14g saturates), 6g fibre and 0.6g salt. 2 large avocados, at room temperature, halved and stones removed4 small free-range eggs 4 tsp double cream 2 cherry tomatoes, cut into quarters 20g/1¾oz cheddar, grated1 spring onion, finely sliced 4 pinches chilli flakessalt and freshly ground black pepper 2 large avocados, at room temperature, halved and stones removed 4 small free-range eggs 4 tsp double cream 2 cherry tomatoes, cut into quarters 20g/1¾oz cheddar, grated 1 spring onion, finely sliced 4 pinches chilli flakes salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Scoop out 1 tablespoon of flesh from each avocado half, scooping an even layer across the surface rather than downwards. Set aside the avocado halves. (Use the 4 tablespoons of removed avocado flesh to make guacamole or simply season to taste with lemon juice and olive oil and spread on toast.)Working with each reserved avocado half in turn, use a ramekin or a cup to keep the avocado half stable and cut side up while you add the filling. Season with salt and pepper before adding 1 teaspoon of cream to the avocado half. Crack an egg into the half. Top with a quarter of the tomato, cheese and spring onion and a pinch of chilli flakes. Repeat for the other avocado halves, then transfer the ramekins to a baking tray, making sure not to spill any of the egg! Alternatively, you can balance the avocados in a muffin tin.Bake in the oven on the middle shelf for about 10–12 minutes or until the whites are just cooked. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Scoop out 1 tablespoon of flesh from each avocado half, scooping an even layer across the surface rather than downwards. Set aside the avocado halves. (Use the 4 tablespoons of removed avocado flesh to make guacamole or simply season to taste with lemon juice and olive oil and spread on toast.) Scoop out 1 tablespoon of flesh from each avocado half, scooping an even layer across the surface rather than downwards. Set aside the avocado halves. (Use the 4 tablespoons of removed avocado flesh to make guacamole or simply season to taste with lemon juice and olive oil and spread on toast.) Working with each reserved avocado half in turn, use a ramekin or a cup to keep the avocado half stable and cut side up while you add the filling. Season with salt and pepper before adding 1 teaspoon of cream to the avocado half. Crack an egg into the half. Top with a quarter of the tomato, cheese and spring onion and a pinch of chilli flakes. Working with each reserved avocado half in turn, use a ramekin or a cup to keep the avocado half stable and cut side up while you add the filling. Season with salt and pepper before adding 1 teaspoon of cream to the avocado half. Crack an egg into the half. Top with a quarter of the tomato, cheese and spring onion and a pinch of chilli flakes. Repeat for the other avocado halves, then transfer the ramekins to a baking tray, making sure not to spill any of the egg! Alternatively, you can balance the avocados in a muffin tin. Repeat for the other avocado halves, then transfer the ramekins to a baking tray, making sure not to spill any of the egg! Alternatively, you can balance the avocados in a muffin tin. Bake in the oven on the middle shelf for about 10–12 minutes or until the whites are just cooked. Serve immediately. Bake in the oven on the middle shelf for about 10–12 minutes or until the whites are just cooked. Serve immediately. Recipe tips For different topping ideas, try switching regular eggs for quails’ eggs, using different cheeses. This dish also works well with mushrooms, crispy bacon pieces, crumbled black pudding or fresh herbs, such as parsley, chives or tarragon. When filling the avocados, place them in turn on a ramekin or cup in a large bowl to catch any excess egg white that runs out. (You can use this later to make an egg white omelette.)"
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f5967c580d07082df2dbdfbcca661456ed106e53b96487022bf16e723798115a
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Roasted nuts recipe
An average of 3.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/umami_honey_nuts_81531_16x9.jpg These delicious sweet-and-savoury roasted nuts are hard to eat elegantly – so it is lucky they are finger-licking good! 150g/5½oz nuts, such as almonds, pecans, walnuts, Brazil nut pieces or a mixture1½ tsp neutral-flavoured oil, such as light olive oil or sunflower oil1 tsp honey1 tsp yeast extract 150g/5½oz nuts, such as almonds, pecans, walnuts, Brazil nut pieces or a mixture 1½ tsp neutral-flavoured oil, such as light olive oil or sunflower oil 1 tsp honey 1 tsp yeast extract Method Preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts over a piece on baking paper on a baking tray. Toast in the oven for about 8 minutes until very lightly brown inside. Cut one open to check or bite into one if cool enough.Drizzle the oil over the nuts using a teaspoon. Use the same teaspoon to drizzle over the honey as the oil will help the sticky honey slide off the spoon. Measure out the yeast extract and dollop onto the nuts. Mix the hot nuts so they are evenly coated with the oil, honey and yeast extract — the heat will melt these ingredients to make this possible. Make sure to mix them thoroughly (I use two forks to help turn them over) and spread the nuts out so they cook evenly. Return the nuts to the oven and cook for another 2 minutes. Stir around on the tray and return to the oven for another 1–2 minutes. The outside of the nuts should be brown but not too dark. If necessary, return them to the oven for a further 1–2 minutes, stirring the nuts around again and spreading them out. Leave the nuts to cool for 10 minutes and then stir them around and spread them out. Leave to cool completely then store in an airtight container. Serve in a bowl but, before serving, break them up a bit as they are slightly sticky and will clump together. Preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts over a piece on baking paper on a baking tray. Toast in the oven for about 8 minutes until very lightly brown inside. Cut one open to check or bite into one if cool enough. Preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts over a piece on baking paper on a baking tray. Toast in the oven for about 8 minutes until very lightly brown inside. Cut one open to check or bite into one if cool enough. Drizzle the oil over the nuts using a teaspoon. Use the same teaspoon to drizzle over the honey as the oil will help the sticky honey slide off the spoon. Measure out the yeast extract and dollop onto the nuts. Mix the hot nuts so they are evenly coated with the oil, honey and yeast extract — the heat will melt these ingredients to make this possible. Make sure to mix them thoroughly (I use two forks to help turn them over) and spread the nuts out so they cook evenly. Drizzle the oil over the nuts using a teaspoon. Use the same teaspoon to drizzle over the honey as the oil will help the sticky honey slide off the spoon. Measure out the yeast extract and dollop onto the nuts. Mix the hot nuts so they are evenly coated with the oil, honey and yeast extract — the heat will melt these ingredients to make this possible. Make sure to mix them thoroughly (I use two forks to help turn them over) and spread the nuts out so they cook evenly. Return the nuts to the oven and cook for another 2 minutes. Stir around on the tray and return to the oven for another 1–2 minutes. The outside of the nuts should be brown but not too dark. If necessary, return them to the oven for a further 1–2 minutes, stirring the nuts around again and spreading them out. Return the nuts to the oven and cook for another 2 minutes. Stir around on the tray and return to the oven for another 1–2 minutes. The outside of the nuts should be brown but not too dark. If necessary, return them to the oven for a further 1–2 minutes, stirring the nuts around again and spreading them out. Leave the nuts to cool for 10 minutes and then stir them around and spread them out. Leave to cool completely then store in an airtight container. Serve in a bowl but, before serving, break them up a bit as they are slightly sticky and will clump together. Leave the nuts to cool for 10 minutes and then stir them around and spread them out. Leave to cool completely then store in an airtight container. Serve in a bowl but, before serving, break them up a bit as they are slightly sticky and will clump together.
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"title": "Roasted nuts recipe",
"content": "An average of 3.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/umami_honey_nuts_81531_16x9.jpg These delicious sweet-and-savoury roasted nuts are hard to eat elegantly – so it is lucky they are finger-licking good! 150g/5½oz nuts, such as almonds, pecans, walnuts, Brazil nut pieces or a mixture1½ tsp neutral-flavoured oil, such as light olive oil or sunflower oil1 tsp honey1 tsp yeast extract 150g/5½oz nuts, such as almonds, pecans, walnuts, Brazil nut pieces or a mixture 1½ tsp neutral-flavoured oil, such as light olive oil or sunflower oil 1 tsp honey 1 tsp yeast extract Method Preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts over a piece on baking paper on a baking tray. Toast in the oven for about 8 minutes until very lightly brown inside. Cut one open to check or bite into one if cool enough.Drizzle the oil over the nuts using a teaspoon. Use the same teaspoon to drizzle over the honey as the oil will help the sticky honey slide off the spoon. Measure out the yeast extract and dollop onto the nuts. Mix the hot nuts so they are evenly coated with the oil, honey and yeast extract — the heat will melt these ingredients to make this possible. Make sure to mix them thoroughly (I use two forks to help turn them over) and spread the nuts out so they cook evenly. Return the nuts to the oven and cook for another 2 minutes. Stir around on the tray and return to the oven for another 1–2 minutes. The outside of the nuts should be brown but not too dark. If necessary, return them to the oven for a further 1–2 minutes, stirring the nuts around again and spreading them out. Leave the nuts to cool for 10 minutes and then stir them around and spread them out. Leave to cool completely then store in an airtight container. Serve in a bowl but, before serving, break them up a bit as they are slightly sticky and will clump together. Preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts over a piece on baking paper on a baking tray. Toast in the oven for about 8 minutes until very lightly brown inside. Cut one open to check or bite into one if cool enough. Preheat the oven to 180C/160C Fan/Gas 4. Spread the nuts over a piece on baking paper on a baking tray. Toast in the oven for about 8 minutes until very lightly brown inside. Cut one open to check or bite into one if cool enough. Drizzle the oil over the nuts using a teaspoon. Use the same teaspoon to drizzle over the honey as the oil will help the sticky honey slide off the spoon. Measure out the yeast extract and dollop onto the nuts. Mix the hot nuts so they are evenly coated with the oil, honey and yeast extract — the heat will melt these ingredients to make this possible. Make sure to mix them thoroughly (I use two forks to help turn them over) and spread the nuts out so they cook evenly. Drizzle the oil over the nuts using a teaspoon. Use the same teaspoon to drizzle over the honey as the oil will help the sticky honey slide off the spoon. Measure out the yeast extract and dollop onto the nuts. Mix the hot nuts so they are evenly coated with the oil, honey and yeast extract — the heat will melt these ingredients to make this possible. Make sure to mix them thoroughly (I use two forks to help turn them over) and spread the nuts out so they cook evenly. Return the nuts to the oven and cook for another 2 minutes. Stir around on the tray and return to the oven for another 1–2 minutes. The outside of the nuts should be brown but not too dark. If necessary, return them to the oven for a further 1–2 minutes, stirring the nuts around again and spreading them out. Return the nuts to the oven and cook for another 2 minutes. Stir around on the tray and return to the oven for another 1–2 minutes. The outside of the nuts should be brown but not too dark. If necessary, return them to the oven for a further 1–2 minutes, stirring the nuts around again and spreading them out. Leave the nuts to cool for 10 minutes and then stir them around and spread them out. Leave to cool completely then store in an airtight container. Serve in a bowl but, before serving, break them up a bit as they are slightly sticky and will clump together. Leave the nuts to cool for 10 minutes and then stir them around and spread them out. Leave to cool completely then store in an airtight container. Serve in a bowl but, before serving, break them up a bit as they are slightly sticky and will clump together."
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adcac58bc26385196493dcd042b9742fbef3d867a67eb6a411d7d0c5f443c022
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Stuffed chicken breasts recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffed_chicken_breasts_14926_16x9.jpg An easy chicken recipe for two that won’t fail to impress. Serve with steamed new potatoes for a bigger meal. 2 skinless boneless chicken breasts60g/2¼oz garlic and herb soft cream cheese 4 slices Serrano or Parma ham2 sprigs fresh thyme1 tbsp finely chopped flatleaf parsley1 tbsp fresh breadcrumbs½ tbsp finely grated Parmesan1 tsp finely grated lemon zest1 tbsp olive oil10 cherry tomatoes40g/1½oz baby leaf spinachsalt and freshly ground black pepper 2 skinless boneless chicken breasts 60g/2¼oz garlic and herb soft cream cheese 4 slices Serrano or Parma ham 2 sprigs fresh thyme 1 tbsp finely chopped flatleaf parsley 1 tbsp fresh breadcrumbs ½ tbsp finely grated Parmesan 1 tsp finely grated lemon zest 1 tbsp olive oil 10 cherry tomatoes 40g/1½oz baby leaf spinach salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Turn the chicken breasts over so that the smooth side is on the chopping board and using a small sharp knife cut a pocket the length of the breast and under the small false fillet and being careful not to cut all the way through the chicken breast.Open the pocket up and neatly spread the cheese into the pocket. Fold the chicken back over to seal the cheese inside. Turn the chicken breasts back over so that they are smooth side up and lay a thyme sprig on top of each. Carefully wrap each chicken breast in two overlapping slices of ham and place the chicken in a small roasting tin. In a small bowl mix together the parsley, breadcrumbs, Parmesan and lemon zest and season with salt and freshly ground black pepper. Scatter over the chicken breasts, drizzle with olive oil and cook for 10 minutes.Arrange the cherry tomatoes around the chicken and cook for another 10 minutes until the chicken is cooked through and the tomatoes are softened. Add the spinach to the pan, mix into the pan juices and return to the oven for a further minute to wilt the leaves. Serve between two plates. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Turn the chicken breasts over so that the smooth side is on the chopping board and using a small sharp knife cut a pocket the length of the breast and under the small false fillet and being careful not to cut all the way through the chicken breast. Turn the chicken breasts over so that the smooth side is on the chopping board and using a small sharp knife cut a pocket the length of the breast and under the small false fillet and being careful not to cut all the way through the chicken breast. Open the pocket up and neatly spread the cheese into the pocket. Fold the chicken back over to seal the cheese inside. Turn the chicken breasts back over so that they are smooth side up and lay a thyme sprig on top of each. Carefully wrap each chicken breast in two overlapping slices of ham and place the chicken in a small roasting tin. Open the pocket up and neatly spread the cheese into the pocket. Fold the chicken back over to seal the cheese inside. Turn the chicken breasts back over so that they are smooth side up and lay a thyme sprig on top of each. Carefully wrap each chicken breast in two overlapping slices of ham and place the chicken in a small roasting tin. In a small bowl mix together the parsley, breadcrumbs, Parmesan and lemon zest and season with salt and freshly ground black pepper. Scatter over the chicken breasts, drizzle with olive oil and cook for 10 minutes. In a small bowl mix together the parsley, breadcrumbs, Parmesan and lemon zest and season with salt and freshly ground black pepper. Scatter over the chicken breasts, drizzle with olive oil and cook for 10 minutes. Arrange the cherry tomatoes around the chicken and cook for another 10 minutes until the chicken is cooked through and the tomatoes are softened. Add the spinach to the pan, mix into the pan juices and return to the oven for a further minute to wilt the leaves. Serve between two plates. Arrange the cherry tomatoes around the chicken and cook for another 10 minutes until the chicken is cooked through and the tomatoes are softened. Add the spinach to the pan, mix into the pan juices and return to the oven for a further minute to wilt the leaves. Serve between two plates.
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"title": "Stuffed chicken breasts 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/stuffed_chicken_breasts_14926_16x9.jpg An easy chicken recipe for two that won’t fail to impress. Serve with steamed new potatoes for a bigger meal. 2 skinless boneless chicken breasts60g/2¼oz garlic and herb soft cream cheese 4 slices Serrano or Parma ham2 sprigs fresh thyme1 tbsp finely chopped flatleaf parsley1 tbsp fresh breadcrumbs½ tbsp finely grated Parmesan1 tsp finely grated lemon zest1 tbsp olive oil10 cherry tomatoes40g/1½oz baby leaf spinachsalt and freshly ground black pepper 2 skinless boneless chicken breasts 60g/2¼oz garlic and herb soft cream cheese 4 slices Serrano or Parma ham 2 sprigs fresh thyme 1 tbsp finely chopped flatleaf parsley 1 tbsp fresh breadcrumbs ½ tbsp finely grated Parmesan 1 tsp finely grated lemon zest 1 tbsp olive oil 10 cherry tomatoes 40g/1½oz baby leaf spinach salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Turn the chicken breasts over so that the smooth side is on the chopping board and using a small sharp knife cut a pocket the length of the breast and under the small false fillet and being careful not to cut all the way through the chicken breast.Open the pocket up and neatly spread the cheese into the pocket. Fold the chicken back over to seal the cheese inside. Turn the chicken breasts back over so that they are smooth side up and lay a thyme sprig on top of each. Carefully wrap each chicken breast in two overlapping slices of ham and place the chicken in a small roasting tin. In a small bowl mix together the parsley, breadcrumbs, Parmesan and lemon zest and season with salt and freshly ground black pepper. Scatter over the chicken breasts, drizzle with olive oil and cook for 10 minutes.Arrange the cherry tomatoes around the chicken and cook for another 10 minutes until the chicken is cooked through and the tomatoes are softened. Add the spinach to the pan, mix into the pan juices and return to the oven for a further minute to wilt the leaves. Serve between two plates. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Turn the chicken breasts over so that the smooth side is on the chopping board and using a small sharp knife cut a pocket the length of the breast and under the small false fillet and being careful not to cut all the way through the chicken breast. Turn the chicken breasts over so that the smooth side is on the chopping board and using a small sharp knife cut a pocket the length of the breast and under the small false fillet and being careful not to cut all the way through the chicken breast. Open the pocket up and neatly spread the cheese into the pocket. Fold the chicken back over to seal the cheese inside. Turn the chicken breasts back over so that they are smooth side up and lay a thyme sprig on top of each. Carefully wrap each chicken breast in two overlapping slices of ham and place the chicken in a small roasting tin. Open the pocket up and neatly spread the cheese into the pocket. Fold the chicken back over to seal the cheese inside. Turn the chicken breasts back over so that they are smooth side up and lay a thyme sprig on top of each. Carefully wrap each chicken breast in two overlapping slices of ham and place the chicken in a small roasting tin. In a small bowl mix together the parsley, breadcrumbs, Parmesan and lemon zest and season with salt and freshly ground black pepper. Scatter over the chicken breasts, drizzle with olive oil and cook for 10 minutes. In a small bowl mix together the parsley, breadcrumbs, Parmesan and lemon zest and season with salt and freshly ground black pepper. Scatter over the chicken breasts, drizzle with olive oil and cook for 10 minutes. Arrange the cherry tomatoes around the chicken and cook for another 10 minutes until the chicken is cooked through and the tomatoes are softened. Add the spinach to the pan, mix into the pan juices and return to the oven for a further minute to wilt the leaves. Serve between two plates. Arrange the cherry tomatoes around the chicken and cook for another 10 minutes until the chicken is cooked through and the tomatoes are softened. Add the spinach to the pan, mix into the pan juices and return to the oven for a further minute to wilt the leaves. Serve between two plates."
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e2223b75691658cf2d930dec2d131c6f20881732026188c899905fbe607581ab
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One pan pasta bolognese recipe
An average of 4.3 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_pasta_bolognese_90540_16x9.jpg A brilliantly easy one-pan budget bolognese that simmers at the same time as the pasta. Using lentils means you can use less mince, not only does this help cut cost, they are lower in saturated fats and a great source of fibre too. This recipe is part of a Budget meal plan for four. In September 2023 this recipe was costed at an average of £4.39 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 medium onion, finely chopped250g/9oz beef mince, any type400g tin green lentils, drained400g tin chopped tomatoes250g/9oz dried penne pasta, or any pasta shapes1 beef stock cube3 tbsp tomato ketchup½ tsp dried mixed herbs75g/2½oz cheddar, finely grated salt and freshly ground black pepper 1 medium onion, finely chopped 250g/9oz beef mince, any type 400g tin green lentils, drained 400g tin chopped tomatoes 250g/9oz dried penne pasta, or any pasta shapes 1 beef stock cube 3 tbsp tomato ketchup ½ tsp dried mixed herbs 75g/2½oz cheddar, finely grated salt and freshly ground black pepper Method Put the onion and mince in a wide-based saucepan, deep frying pan or sauté pan and fry for 5 minutes over a medium-high heat, stirring and squishing the beef to break up the mince. (There is no need to add oil unless your mince is extra lean.)Add the lentils, tomatoes and 700ml/1¼ pint water to the pan. Stir in the pasta, crumble over the stock cube and add the tomato ketchup and mixed herbs. Season with lots of ground black pepper.Cover with a lid and bring to the boil, then reduce the heat and simmer for 18–20 minutes, or until the pasta is tender and the sauce has thickened, stirring occasionally. Stir more towards the end of the cooking time so the pasta doesn’t stick. (You may need to remove the lid to allow the sauce to simmer uncovered if the liquid needs to reduce a little more at the end.) Season to taste with salt and pepper.Serve just as it is with cheese sprinkled on top, or transfer to an ovenproof dish, sprinkle with half the cheese and pop under a hot grill for 3–5 minutes or until the cheese melts. Serve the rest of the cheese separately or keep for another meal. Put the onion and mince in a wide-based saucepan, deep frying pan or sauté pan and fry for 5 minutes over a medium-high heat, stirring and squishing the beef to break up the mince. (There is no need to add oil unless your mince is extra lean.) Put the onion and mince in a wide-based saucepan, deep frying pan or sauté pan and fry for 5 minutes over a medium-high heat, stirring and squishing the beef to break up the mince. (There is no need to add oil unless your mince is extra lean.) Add the lentils, tomatoes and 700ml/1¼ pint water to the pan. Add the lentils, tomatoes and 700ml/1¼ pint water to the pan. Stir in the pasta, crumble over the stock cube and add the tomato ketchup and mixed herbs. Season with lots of ground black pepper. Stir in the pasta, crumble over the stock cube and add the tomato ketchup and mixed herbs. Season with lots of ground black pepper. Cover with a lid and bring to the boil, then reduce the heat and simmer for 18–20 minutes, or until the pasta is tender and the sauce has thickened, stirring occasionally. Stir more towards the end of the cooking time so the pasta doesn’t stick. (You may need to remove the lid to allow the sauce to simmer uncovered if the liquid needs to reduce a little more at the end.) Season to taste with salt and pepper. Cover with a lid and bring to the boil, then reduce the heat and simmer for 18–20 minutes, or until the pasta is tender and the sauce has thickened, stirring occasionally. Stir more towards the end of the cooking time so the pasta doesn’t stick. (You may need to remove the lid to allow the sauce to simmer uncovered if the liquid needs to reduce a little more at the end.) Season to taste with salt and pepper. Serve just as it is with cheese sprinkled on top, or transfer to an ovenproof dish, sprinkle with half the cheese and pop under a hot grill for 3–5 minutes or until the cheese melts. Serve the rest of the cheese separately or keep for another meal. Serve just as it is with cheese sprinkled on top, or transfer to an ovenproof dish, sprinkle with half the cheese and pop under a hot grill for 3–5 minutes or until the cheese melts. Serve the rest of the cheese separately or keep for another meal. Recipe tips You can swap the beef mince for any other mince (handy if you find pork or turkey mince on offer). If you end up buying a larger pack, you can freeze the remainder in a zip lock bag or a reusable plastic container. If you don’t have a measuring jug, you can measure the water by refilling the empty can with water. One can will hold around 400ml/14fl oz water, so you will need to add 1¾ tin fulls to the Bolognese. The tomato ketchup will add a little sweetness to the mince which will help balance the flavour of cheaper canned tomatoes but you can use tomato puree instead if you like. Any leftover pasta Bolognese can be stored in the fridge and reheated in the microwave or frozen for up to a month. You will need a splash more water when you come to reheat it as the pasta will continue to soak up the liquid.
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"title": "One pan pasta bolognese recipe",
"content": "An average of 4.3 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_pasta_bolognese_90540_16x9.jpg A brilliantly easy one-pan budget bolognese that simmers at the same time as the pasta. Using lentils means you can use less mince, not only does this help cut cost, they are lower in saturated fats and a great source of fibre too. This recipe is part of a Budget meal plan for four. In September 2023 this recipe was costed at an average of £4.39 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 medium onion, finely chopped250g/9oz beef mince, any type400g tin green lentils, drained400g tin chopped tomatoes250g/9oz dried penne pasta, or any pasta shapes1 beef stock cube3 tbsp tomato ketchup½ tsp dried mixed herbs75g/2½oz cheddar, finely grated salt and freshly ground black pepper 1 medium onion, finely chopped 250g/9oz beef mince, any type 400g tin green lentils, drained 400g tin chopped tomatoes 250g/9oz dried penne pasta, or any pasta shapes 1 beef stock cube 3 tbsp tomato ketchup ½ tsp dried mixed herbs 75g/2½oz cheddar, finely grated salt and freshly ground black pepper Method Put the onion and mince in a wide-based saucepan, deep frying pan or sauté pan and fry for 5 minutes over a medium-high heat, stirring and squishing the beef to break up the mince. (There is no need to add oil unless your mince is extra lean.)Add the lentils, tomatoes and 700ml/1¼ pint water to the pan. Stir in the pasta, crumble over the stock cube and add the tomato ketchup and mixed herbs. Season with lots of ground black pepper.Cover with a lid and bring to the boil, then reduce the heat and simmer for 18–20 minutes, or until the pasta is tender and the sauce has thickened, stirring occasionally. Stir more towards the end of the cooking time so the pasta doesn’t stick. (You may need to remove the lid to allow the sauce to simmer uncovered if the liquid needs to reduce a little more at the end.) Season to taste with salt and pepper.Serve just as it is with cheese sprinkled on top, or transfer to an ovenproof dish, sprinkle with half the cheese and pop under a hot grill for 3–5 minutes or until the cheese melts. Serve the rest of the cheese separately or keep for another meal. Put the onion and mince in a wide-based saucepan, deep frying pan or sauté pan and fry for 5 minutes over a medium-high heat, stirring and squishing the beef to break up the mince. (There is no need to add oil unless your mince is extra lean.) Put the onion and mince in a wide-based saucepan, deep frying pan or sauté pan and fry for 5 minutes over a medium-high heat, stirring and squishing the beef to break up the mince. (There is no need to add oil unless your mince is extra lean.) Add the lentils, tomatoes and 700ml/1¼ pint water to the pan. Add the lentils, tomatoes and 700ml/1¼ pint water to the pan. Stir in the pasta, crumble over the stock cube and add the tomato ketchup and mixed herbs. Season with lots of ground black pepper. Stir in the pasta, crumble over the stock cube and add the tomato ketchup and mixed herbs. Season with lots of ground black pepper. Cover with a lid and bring to the boil, then reduce the heat and simmer for 18–20 minutes, or until the pasta is tender and the sauce has thickened, stirring occasionally. Stir more towards the end of the cooking time so the pasta doesn’t stick. (You may need to remove the lid to allow the sauce to simmer uncovered if the liquid needs to reduce a little more at the end.) Season to taste with salt and pepper. Cover with a lid and bring to the boil, then reduce the heat and simmer for 18–20 minutes, or until the pasta is tender and the sauce has thickened, stirring occasionally. Stir more towards the end of the cooking time so the pasta doesn’t stick. (You may need to remove the lid to allow the sauce to simmer uncovered if the liquid needs to reduce a little more at the end.) Season to taste with salt and pepper. Serve just as it is with cheese sprinkled on top, or transfer to an ovenproof dish, sprinkle with half the cheese and pop under a hot grill for 3–5 minutes or until the cheese melts. Serve the rest of the cheese separately or keep for another meal. Serve just as it is with cheese sprinkled on top, or transfer to an ovenproof dish, sprinkle with half the cheese and pop under a hot grill for 3–5 minutes or until the cheese melts. Serve the rest of the cheese separately or keep for another meal. Recipe tips You can swap the beef mince for any other mince (handy if you find pork or turkey mince on offer). If you end up buying a larger pack, you can freeze the remainder in a zip lock bag or a reusable plastic container. If you don’t have a measuring jug, you can measure the water by refilling the empty can with water. One can will hold around 400ml/14fl oz water, so you will need to add 1¾ tin fulls to the Bolognese. The tomato ketchup will add a little sweetness to the mince which will help balance the flavour of cheaper canned tomatoes but you can use tomato puree instead if you like. Any leftover pasta Bolognese can be stored in the fridge and reheated in the microwave or frozen for up to a month. You will need a splash more water when you come to reheat it as the pasta will continue to soak up the liquid."
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Turkey meatballs with roasted veg and brown rice recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_meatballs_and_48081_16x9.jpg Bowl food at its best. Homemade turkey meatballs with healthy vegetable rice and a delicious yoghurt dressing. Each serving provides 489 kcal, 42.9g protein, 22.7g carbohydrate (of which 9g sugars), 24.5g fat (of which 5.4g saturates), 3.3g fibre and 0.25g salt. 200g/7oz brown rice4 tbsp olive oil, plus extra for drizzling2 peppers, chopped into 1–2cm/½–¾in pieces2 medium courgettes, 1 coarsely grated and 1 chopped into 1–2cm/½–¾in pieces1 red onion, chopped into 1–2cm/½–¾in pieces1 tbsp za’atar500g/1lb 2oz turkey mince (ideally around 5–10% fat)1 lemon, zest and juice2–4 spring onions, thinly sliced1 tbsp finely chopped fresh parsley2 tbsp finely chopped fresh mint150g/5½oz natural yoghurt100g/3½oz rocketsalt and freshly ground black pepper 200g/7oz brown rice 4 tbsp olive oil, plus extra for drizzling 2 peppers, chopped into 1–2cm/½–¾in pieces 2 medium courgettes, 1 coarsely grated and 1 chopped into 1–2cm/½–¾in pieces 1 red onion, chopped into 1–2cm/½–¾in pieces 1 tbsp za’atar 500g/1lb 2oz turkey mince (ideally around 5–10% fat) 1 lemon, zest and juice 2–4 spring onions, thinly sliced 1 tbsp finely chopped fresh parsley 2 tbsp finely chopped fresh mint 150g/5½oz natural yoghurt 100g/3½oz rocket salt and freshly ground black pepper Method Preheat the oven to 210C/190C Fan/Gas 6½. Line two large baking trays with greaseproof paper and place into the oven to preheat. Tip the rice into a sieve and rinse under cold water until the water runs clear. Place a medium saucepan over a medium–high heat and add the rice along with 400ml/14fl oz water. Season with salt and add a drizzle of oil. Give the rice a stir, then cover with a lid and bring to the boil. Reduce the heat to low and cook for 30 minutes until the rice is tender and the water has been absorbed. Turn off the heat and leave covered for 10–15 minutes.Meanwhile, combine the peppers, chopped courgette, red onion, za’atar and 2 tablespoons oil in a large bowl. Season with salt and pepper and spread evenly on one of the preheated baking trays. Cook for 15–25 minutes until soft and slightly charred.Drizzle the remaining baking tray with 2 tablespoons oil and put back into the oven.Meanwhile, in the same bowl that had the veg in, combine the turkey mince, grated courgette, lemon zest, spring onions, parsley and 1 tablespoon of the mint. Season with salt and pepper and mix well.Divide the mixture in half and then into quarters, and shape. You’re looking to get roughly six small meatballs from each quarter (24 meatballs in total). Transfer the meatballs to the preheated baking tray and cook for 20 minutes, turning halfway through.Meanwhile, make the yoghurt dressing by combining the yoghurt, remaining mint, 1–2 tablespoons lemon juice and a little salt and pepper. Once the rice is cooked, fluff-up with a fork and mix through the roasted vegetables. Serve the meatballs with the vegetable rice, a handful of rocket and a good drizzle of the yoghurt dressing. Preheat the oven to 210C/190C Fan/Gas 6½. Line two large baking trays with greaseproof paper and place into the oven to preheat. Preheat the oven to 210C/190C Fan/Gas 6½. Line two large baking trays with greaseproof paper and place into the oven to preheat. Tip the rice into a sieve and rinse under cold water until the water runs clear. Place a medium saucepan over a medium–high heat and add the rice along with 400ml/14fl oz water. Season with salt and add a drizzle of oil. Give the rice a stir, then cover with a lid and bring to the boil. Tip the rice into a sieve and rinse under cold water until the water runs clear. Place a medium saucepan over a medium–high heat and add the rice along with 400ml/14fl oz water. Season with salt and add a drizzle of oil. Give the rice a stir, then cover with a lid and bring to the boil. Reduce the heat to low and cook for 30 minutes until the rice is tender and the water has been absorbed. Turn off the heat and leave covered for 10–15 minutes. Reduce the heat to low and cook for 30 minutes until the rice is tender and the water has been absorbed. Turn off the heat and leave covered for 10–15 minutes. Meanwhile, combine the peppers, chopped courgette, red onion, za’atar and 2 tablespoons oil in a large bowl. Season with salt and pepper and spread evenly on one of the preheated baking trays. Cook for 15–25 minutes until soft and slightly charred. Meanwhile, combine the peppers, chopped courgette, red onion, za’atar and 2 tablespoons oil in a large bowl. Season with salt and pepper and spread evenly on one of the preheated baking trays. Cook for 15–25 minutes until soft and slightly charred. Drizzle the remaining baking tray with 2 tablespoons oil and put back into the oven. Drizzle the remaining baking tray with 2 tablespoons oil and put back into the oven. Meanwhile, in the same bowl that had the veg in, combine the turkey mince, grated courgette, lemon zest, spring onions, parsley and 1 tablespoon of the mint. Season with salt and pepper and mix well. Meanwhile, in the same bowl that had the veg in, combine the turkey mince, grated courgette, lemon zest, spring onions, parsley and 1 tablespoon of the mint. Season with salt and pepper and mix well. Divide the mixture in half and then into quarters, and shape. You’re looking to get roughly six small meatballs from each quarter (24 meatballs in total). Transfer the meatballs to the preheated baking tray and cook for 20 minutes, turning halfway through. Divide the mixture in half and then into quarters, and shape. You’re looking to get roughly six small meatballs from each quarter (24 meatballs in total). Transfer the meatballs to the preheated baking tray and cook for 20 minutes, turning halfway through. Meanwhile, make the yoghurt dressing by combining the yoghurt, remaining mint, 1–2 tablespoons lemon juice and a little salt and pepper. Meanwhile, make the yoghurt dressing by combining the yoghurt, remaining mint, 1–2 tablespoons lemon juice and a little salt and pepper. Once the rice is cooked, fluff-up with a fork and mix through the roasted vegetables. Serve the meatballs with the vegetable rice, a handful of rocket and a good drizzle of the yoghurt dressing. Once the rice is cooked, fluff-up with a fork and mix through the roasted vegetables. Serve the meatballs with the vegetable rice, a handful of rocket and a good drizzle of the yoghurt dressing.
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"title": "Turkey meatballs with roasted veg and brown rice 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/turkey_meatballs_and_48081_16x9.jpg Bowl food at its best. Homemade turkey meatballs with healthy vegetable rice and a delicious yoghurt dressing. Each serving provides 489 kcal, 42.9g protein, 22.7g carbohydrate (of which 9g sugars), 24.5g fat (of which 5.4g saturates), 3.3g fibre and 0.25g salt. 200g/7oz brown rice4 tbsp olive oil, plus extra for drizzling2 peppers, chopped into 1–2cm/½–¾in pieces2 medium courgettes, 1 coarsely grated and 1 chopped into 1–2cm/½–¾in pieces1 red onion, chopped into 1–2cm/½–¾in pieces1 tbsp za’atar500g/1lb 2oz turkey mince (ideally around 5–10% fat)1 lemon, zest and juice2–4 spring onions, thinly sliced1 tbsp finely chopped fresh parsley2 tbsp finely chopped fresh mint150g/5½oz natural yoghurt100g/3½oz rocketsalt and freshly ground black pepper 200g/7oz brown rice 4 tbsp olive oil, plus extra for drizzling 2 peppers, chopped into 1–2cm/½–¾in pieces 2 medium courgettes, 1 coarsely grated and 1 chopped into 1–2cm/½–¾in pieces 1 red onion, chopped into 1–2cm/½–¾in pieces 1 tbsp za’atar 500g/1lb 2oz turkey mince (ideally around 5–10% fat) 1 lemon, zest and juice 2–4 spring onions, thinly sliced 1 tbsp finely chopped fresh parsley 2 tbsp finely chopped fresh mint 150g/5½oz natural yoghurt 100g/3½oz rocket salt and freshly ground black pepper Method Preheat the oven to 210C/190C Fan/Gas 6½. Line two large baking trays with greaseproof paper and place into the oven to preheat. Tip the rice into a sieve and rinse under cold water until the water runs clear. Place a medium saucepan over a medium–high heat and add the rice along with 400ml/14fl oz water. Season with salt and add a drizzle of oil. Give the rice a stir, then cover with a lid and bring to the boil. Reduce the heat to low and cook for 30 minutes until the rice is tender and the water has been absorbed. Turn off the heat and leave covered for 10–15 minutes.Meanwhile, combine the peppers, chopped courgette, red onion, za’atar and 2 tablespoons oil in a large bowl. Season with salt and pepper and spread evenly on one of the preheated baking trays. Cook for 15–25 minutes until soft and slightly charred.Drizzle the remaining baking tray with 2 tablespoons oil and put back into the oven.Meanwhile, in the same bowl that had the veg in, combine the turkey mince, grated courgette, lemon zest, spring onions, parsley and 1 tablespoon of the mint. Season with salt and pepper and mix well.Divide the mixture in half and then into quarters, and shape. You’re looking to get roughly six small meatballs from each quarter (24 meatballs in total). Transfer the meatballs to the preheated baking tray and cook for 20 minutes, turning halfway through.Meanwhile, make the yoghurt dressing by combining the yoghurt, remaining mint, 1–2 tablespoons lemon juice and a little salt and pepper. Once the rice is cooked, fluff-up with a fork and mix through the roasted vegetables. Serve the meatballs with the vegetable rice, a handful of rocket and a good drizzle of the yoghurt dressing. Preheat the oven to 210C/190C Fan/Gas 6½. Line two large baking trays with greaseproof paper and place into the oven to preheat. Preheat the oven to 210C/190C Fan/Gas 6½. Line two large baking trays with greaseproof paper and place into the oven to preheat. Tip the rice into a sieve and rinse under cold water until the water runs clear. Place a medium saucepan over a medium–high heat and add the rice along with 400ml/14fl oz water. Season with salt and add a drizzle of oil. Give the rice a stir, then cover with a lid and bring to the boil. Tip the rice into a sieve and rinse under cold water until the water runs clear. Place a medium saucepan over a medium–high heat and add the rice along with 400ml/14fl oz water. Season with salt and add a drizzle of oil. Give the rice a stir, then cover with a lid and bring to the boil. Reduce the heat to low and cook for 30 minutes until the rice is tender and the water has been absorbed. Turn off the heat and leave covered for 10–15 minutes. Reduce the heat to low and cook for 30 minutes until the rice is tender and the water has been absorbed. Turn off the heat and leave covered for 10–15 minutes. Meanwhile, combine the peppers, chopped courgette, red onion, za’atar and 2 tablespoons oil in a large bowl. Season with salt and pepper and spread evenly on one of the preheated baking trays. Cook for 15–25 minutes until soft and slightly charred. Meanwhile, combine the peppers, chopped courgette, red onion, za’atar and 2 tablespoons oil in a large bowl. Season with salt and pepper and spread evenly on one of the preheated baking trays. Cook for 15–25 minutes until soft and slightly charred. Drizzle the remaining baking tray with 2 tablespoons oil and put back into the oven. Drizzle the remaining baking tray with 2 tablespoons oil and put back into the oven. Meanwhile, in the same bowl that had the veg in, combine the turkey mince, grated courgette, lemon zest, spring onions, parsley and 1 tablespoon of the mint. Season with salt and pepper and mix well. Meanwhile, in the same bowl that had the veg in, combine the turkey mince, grated courgette, lemon zest, spring onions, parsley and 1 tablespoon of the mint. Season with salt and pepper and mix well. Divide the mixture in half and then into quarters, and shape. You’re looking to get roughly six small meatballs from each quarter (24 meatballs in total). Transfer the meatballs to the preheated baking tray and cook for 20 minutes, turning halfway through. Divide the mixture in half and then into quarters, and shape. You’re looking to get roughly six small meatballs from each quarter (24 meatballs in total). Transfer the meatballs to the preheated baking tray and cook for 20 minutes, turning halfway through. Meanwhile, make the yoghurt dressing by combining the yoghurt, remaining mint, 1–2 tablespoons lemon juice and a little salt and pepper. Meanwhile, make the yoghurt dressing by combining the yoghurt, remaining mint, 1–2 tablespoons lemon juice and a little salt and pepper. Once the rice is cooked, fluff-up with a fork and mix through the roasted vegetables. Serve the meatballs with the vegetable rice, a handful of rocket and a good drizzle of the yoghurt dressing. Once the rice is cooked, fluff-up with a fork and mix through the roasted vegetables. Serve the meatballs with the vegetable rice, a handful of rocket and a good drizzle of the yoghurt dressing."
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Peanut butter cup overnight oats recipe
An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_butter_cup_74388_16x9.jpg This easy breakfast recipe contains all the flavours of a peanut butter cup, but it's still packed with protein and good-for-you oats so there's no need to feel bad about eating chocolate for breakfast. 40g/1½oz rolled oats 100g/3½oz Greek-style yoghurt 4 tbsp milk, any type¼ tsp vanilla bean paste1 tsp ground cinnamon 4 tsp crunchy peanut butter, loosened with 1 tbsp water20g/¾oz dark chocolate, minimum 70% cocoa solids, broken into small pieces1 heaped tsp coconut oil 40g/1½oz rolled oats 100g/3½oz Greek-style yoghurt 4 tbsp milk, any type ¼ tsp vanilla bean paste 1 tsp ground cinnamon 4 tsp crunchy peanut butter, loosened with 1 tbsp water 20g/¾oz dark chocolate, minimum 70% cocoa solids, broken into small pieces 1 heaped tsp coconut oil Method Combine the oats, yoghurt, milk, vanilla, cinnamon and 2 teaspoons of the peanut butter in a bowl. Stir all the ingredients together before spooning into a large ramekin or jar. Smooth the top of the oat mixture with the back of spoon. Spoon the remaining peanut butter onto the oat mixture. Gently spread across the top without stirring into the oats. Place the chocolate and coconut oil in a microwaveable bowl. Gently melt in 30 second bursts in the microwave. Carefully pour the melted chocolate mixture over the oats mixture. Ensure no peanut butter is visible through the chocolate. Carefully transfer the ramekin to the fridge and leave to set for at least 4 hours but ideally overnight. Combine the oats, yoghurt, milk, vanilla, cinnamon and 2 teaspoons of the peanut butter in a bowl. Stir all the ingredients together before spooning into a large ramekin or jar. Combine the oats, yoghurt, milk, vanilla, cinnamon and 2 teaspoons of the peanut butter in a bowl. Stir all the ingredients together before spooning into a large ramekin or jar. Smooth the top of the oat mixture with the back of spoon. Spoon the remaining peanut butter onto the oat mixture. Gently spread across the top without stirring into the oats. Smooth the top of the oat mixture with the back of spoon. Spoon the remaining peanut butter onto the oat mixture. Gently spread across the top without stirring into the oats. Place the chocolate and coconut oil in a microwaveable bowl. Gently melt in 30 second bursts in the microwave. Carefully pour the melted chocolate mixture over the oats mixture. Ensure no peanut butter is visible through the chocolate. Place the chocolate and coconut oil in a microwaveable bowl. Gently melt in 30 second bursts in the microwave. Carefully pour the melted chocolate mixture over the oats mixture. Ensure no peanut butter is visible through the chocolate. Carefully transfer the ramekin to the fridge and leave to set for at least 4 hours but ideally overnight. Carefully transfer the ramekin to the fridge and leave to set for at least 4 hours but ideally overnight. Recipe tips This recipe can easily be doubled or even quadrupled to make a batch for all the family. These oats are best eaten within 2 days to avoid them getting too stodgy.
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"title": "Peanut butter cup overnight oats recipe",
"content": "An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/peanut_butter_cup_74388_16x9.jpg This easy breakfast recipe contains all the flavours of a peanut butter cup, but it's still packed with protein and good-for-you oats so there's no need to feel bad about eating chocolate for breakfast. 40g/1½oz rolled oats 100g/3½oz Greek-style yoghurt 4 tbsp milk, any type¼ tsp vanilla bean paste1 tsp ground cinnamon 4 tsp crunchy peanut butter, loosened with 1 tbsp water20g/¾oz dark chocolate, minimum 70% cocoa solids, broken into small pieces1 heaped tsp coconut oil 40g/1½oz rolled oats 100g/3½oz Greek-style yoghurt 4 tbsp milk, any type ¼ tsp vanilla bean paste 1 tsp ground cinnamon 4 tsp crunchy peanut butter, loosened with 1 tbsp water 20g/¾oz dark chocolate, minimum 70% cocoa solids, broken into small pieces 1 heaped tsp coconut oil Method Combine the oats, yoghurt, milk, vanilla, cinnamon and 2 teaspoons of the peanut butter in a bowl. Stir all the ingredients together before spooning into a large ramekin or jar. Smooth the top of the oat mixture with the back of spoon. Spoon the remaining peanut butter onto the oat mixture. Gently spread across the top without stirring into the oats. Place the chocolate and coconut oil in a microwaveable bowl. Gently melt in 30 second bursts in the microwave. Carefully pour the melted chocolate mixture over the oats mixture. Ensure no peanut butter is visible through the chocolate. Carefully transfer the ramekin to the fridge and leave to set for at least 4 hours but ideally overnight. Combine the oats, yoghurt, milk, vanilla, cinnamon and 2 teaspoons of the peanut butter in a bowl. Stir all the ingredients together before spooning into a large ramekin or jar. Combine the oats, yoghurt, milk, vanilla, cinnamon and 2 teaspoons of the peanut butter in a bowl. Stir all the ingredients together before spooning into a large ramekin or jar. Smooth the top of the oat mixture with the back of spoon. Spoon the remaining peanut butter onto the oat mixture. Gently spread across the top without stirring into the oats. Smooth the top of the oat mixture with the back of spoon. Spoon the remaining peanut butter onto the oat mixture. Gently spread across the top without stirring into the oats. Place the chocolate and coconut oil in a microwaveable bowl. Gently melt in 30 second bursts in the microwave. Carefully pour the melted chocolate mixture over the oats mixture. Ensure no peanut butter is visible through the chocolate. Place the chocolate and coconut oil in a microwaveable bowl. Gently melt in 30 second bursts in the microwave. Carefully pour the melted chocolate mixture over the oats mixture. Ensure no peanut butter is visible through the chocolate. Carefully transfer the ramekin to the fridge and leave to set for at least 4 hours but ideally overnight. Carefully transfer the ramekin to the fridge and leave to set for at least 4 hours but ideally overnight. Recipe tips This recipe can easily be doubled or even quadrupled to make a batch for all the family. These oats are best eaten within 2 days to avoid them getting too stodgy."
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26ce364395ce0cc32d27d34f34339f5b83c47adbe3f63e3ea132d15765fa5c78
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Rosemary-roasted almonds recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rosemary-roasted_almonds_06345_16x9.jpg This is a great snack to bring out when the drinks are flowing. The combination of rosemary and smoked paprika makes these nuts especially more-ish. 200g/7oz blanched almonds2 tbsp olive oil2 tsp sea salt2 tbsp finely chopped rosemary needles½ tsp smoked paprika 200g/7oz blanched almonds 2 tbsp olive oil 2 tsp sea salt 2 tbsp finely chopped rosemary needles ½ tsp smoked paprika Method Add the almonds to a wide-based pan, heat over a very high heat and fry for a minute. Add the oil, salt and rosemary then fry until crisp. Remove from the heat and sprinkle in the paprika, toss together and serve. If preferred, roast in an oven preheated to 220C/425F/Gas 7 (200C fan). Add the almonds to a wide-based pan, heat over a very high heat and fry for a minute. Add the oil, salt and rosemary then fry until crisp. Add the almonds to a wide-based pan, heat over a very high heat and fry for a minute. Add the oil, salt and rosemary then fry until crisp. Remove from the heat and sprinkle in the paprika, toss together and serve. If preferred, roast in an oven preheated to 220C/425F/Gas 7 (200C fan). Remove from the heat and sprinkle in the paprika, toss together and serve. If preferred, roast in an oven preheated to 220C/425F/Gas 7 (200C fan). Recipe tips The nuts can be made up to one week ahead of serving and kept in a screw top jar.
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"title": "Rosemary-roasted almonds 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/rosemary-roasted_almonds_06345_16x9.jpg This is a great snack to bring out when the drinks are flowing. The combination of rosemary and smoked paprika makes these nuts especially more-ish. 200g/7oz blanched almonds2 tbsp olive oil2 tsp sea salt2 tbsp finely chopped rosemary needles½ tsp smoked paprika 200g/7oz blanched almonds 2 tbsp olive oil 2 tsp sea salt 2 tbsp finely chopped rosemary needles ½ tsp smoked paprika Method Add the almonds to a wide-based pan, heat over a very high heat and fry for a minute. Add the oil, salt and rosemary then fry until crisp. Remove from the heat and sprinkle in the paprika, toss together and serve. If preferred, roast in an oven preheated to 220C/425F/Gas 7 (200C fan). Add the almonds to a wide-based pan, heat over a very high heat and fry for a minute. Add the oil, salt and rosemary then fry until crisp. Add the almonds to a wide-based pan, heat over a very high heat and fry for a minute. Add the oil, salt and rosemary then fry until crisp. Remove from the heat and sprinkle in the paprika, toss together and serve. If preferred, roast in an oven preheated to 220C/425F/Gas 7 (200C fan). Remove from the heat and sprinkle in the paprika, toss together and serve. If preferred, roast in an oven preheated to 220C/425F/Gas 7 (200C fan). Recipe tips The nuts can be made up to one week ahead of serving and kept in a screw top jar."
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Satay sweet potato curry recipe
An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/satay_sweet_potato_curry_59527_16x9.jpg This vegan satay sweet potato curry is both mild and rich so it is a real people pleaser. You can use the sauce as a base for using up any vegetables in the fridge, but this combination of a root vegetable and a green vegetable works well. Serve with freshly cooked rice, roti or vegan naan bread. Each serving (without the optional toppings) provides 666 kcal, 10g protein, 89g carbohydrates (of which 20g sugars), 27g fat (of which 14g saturates), 13g fibre and 1.6g salt. 1 tbsp rapeseed or vegetable oil1 onion, chopped1 garlic clove, crushed2 tsp grated fresh root ginger1 tbsp mild curry powder½ tsp turmeric1 tbsp tomato purée1 tbsp light soy sauce2 tbsp smooth peanut butter 1 x 400ml/14fl oz tin light coconut milk400g/14oz sweet potato, peeled and cut into chunks75–100g/2¾–3½oz kale, thick stalks discarded, leaves roughly chopped1 lime, juice onlysalt and freshly ground black pepper 1 tbsp rapeseed or vegetable oil 1 onion, chopped 1 garlic clove, crushed 2 tsp grated fresh root ginger 1 tbsp mild curry powder ½ tsp turmeric 1 tbsp tomato purée 1 tbsp light soy sauce 2 tbsp smooth peanut butter 1 x 400ml/14fl oz tin light coconut milk 400g/14oz sweet potato, peeled and cut into chunks 75–100g/2¾–3½oz kale, thick stalks discarded, leaves roughly chopped 1 lime, juice only salt and freshly ground black pepper 2 tbsp roasted peanuts, to garnish 1 red or green chilli, sliced, to garnish 2 tbsp roasted peanuts, to garnish 1 red or green chilli, sliced, to garnish Method Heat the oil in a saucepan and fry the onion, with the lid on, until softened. Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes. Stir in the spices.Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml/7fl oz boiling water. Whisk while bringing to the boil and then add the sweet potato chunks. Turn down the heat and cook uncovered for 15–20 minutes until the potato is soft and the sauce has thickened. If the sauce has reduced enough but the potato is not tender yet, partly cover with the lid.Stir in the kale and cook for 1 minute. Taste and season with lime juice, salt and pepper. Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy. Heat the oil in a saucepan and fry the onion, with the lid on, until softened. Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes. Stir in the spices. Heat the oil in a saucepan and fry the onion, with the lid on, until softened. Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes. Stir in the spices. Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml/7fl oz boiling water. Whisk while bringing to the boil and then add the sweet potato chunks. Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml/7fl oz boiling water. Whisk while bringing to the boil and then add the sweet potato chunks. Turn down the heat and cook uncovered for 15–20 minutes until the potato is soft and the sauce has thickened. If the sauce has reduced enough but the potato is not tender yet, partly cover with the lid. Turn down the heat and cook uncovered for 15–20 minutes until the potato is soft and the sauce has thickened. If the sauce has reduced enough but the potato is not tender yet, partly cover with the lid. Stir in the kale and cook for 1 minute. Taste and season with lime juice, salt and pepper. Stir in the kale and cook for 1 minute. Taste and season with lime juice, salt and pepper. Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy. Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy.
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"url": "https://www.bbc.co.uk/food/recipes/satay_sweet_potato_curry_59527",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Satay sweet potato curry recipe",
"content": "An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/satay_sweet_potato_curry_59527_16x9.jpg This vegan satay sweet potato curry is both mild and rich so it is a real people pleaser. You can use the sauce as a base for using up any vegetables in the fridge, but this combination of a root vegetable and a green vegetable works well. Serve with freshly cooked rice, roti or vegan naan bread. Each serving (without the optional toppings) provides 666 kcal, 10g protein, 89g carbohydrates (of which 20g sugars), 27g fat (of which 14g saturates), 13g fibre and 1.6g salt. 1 tbsp rapeseed or vegetable oil1 onion, chopped1 garlic clove, crushed2 tsp grated fresh root ginger1 tbsp mild curry powder½ tsp turmeric1 tbsp tomato purée1 tbsp light soy sauce2 tbsp smooth peanut butter 1 x 400ml/14fl oz tin light coconut milk400g/14oz sweet potato, peeled and cut into chunks75–100g/2¾–3½oz kale, thick stalks discarded, leaves roughly chopped1 lime, juice onlysalt and freshly ground black pepper 1 tbsp rapeseed or vegetable oil 1 onion, chopped 1 garlic clove, crushed 2 tsp grated fresh root ginger 1 tbsp mild curry powder ½ tsp turmeric 1 tbsp tomato purée 1 tbsp light soy sauce 2 tbsp smooth peanut butter 1 x 400ml/14fl oz tin light coconut milk 400g/14oz sweet potato, peeled and cut into chunks 75–100g/2¾–3½oz kale, thick stalks discarded, leaves roughly chopped 1 lime, juice only salt and freshly ground black pepper 2 tbsp roasted peanuts, to garnish 1 red or green chilli, sliced, to garnish 2 tbsp roasted peanuts, to garnish 1 red or green chilli, sliced, to garnish Method Heat the oil in a saucepan and fry the onion, with the lid on, until softened. Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes. Stir in the spices.Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml/7fl oz boiling water. Whisk while bringing to the boil and then add the sweet potato chunks. Turn down the heat and cook uncovered for 15–20 minutes until the potato is soft and the sauce has thickened. If the sauce has reduced enough but the potato is not tender yet, partly cover with the lid.Stir in the kale and cook for 1 minute. Taste and season with lime juice, salt and pepper. Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy. Heat the oil in a saucepan and fry the onion, with the lid on, until softened. Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes. Stir in the spices. Heat the oil in a saucepan and fry the onion, with the lid on, until softened. Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes. Stir in the spices. Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml/7fl oz boiling water. Whisk while bringing to the boil and then add the sweet potato chunks. Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml/7fl oz boiling water. Whisk while bringing to the boil and then add the sweet potato chunks. Turn down the heat and cook uncovered for 15–20 minutes until the potato is soft and the sauce has thickened. If the sauce has reduced enough but the potato is not tender yet, partly cover with the lid. Turn down the heat and cook uncovered for 15–20 minutes until the potato is soft and the sauce has thickened. If the sauce has reduced enough but the potato is not tender yet, partly cover with the lid. Stir in the kale and cook for 1 minute. Taste and season with lime juice, salt and pepper. Stir in the kale and cook for 1 minute. Taste and season with lime juice, salt and pepper. Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy. Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy."
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173ac56b900a2b71c7cece1d913035fb649d11596b71fd379f36d9e89a8f4839
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What is ultra-processed food and what does it mean for my health?
https://ichef.bbci.co.uk/images/ic/480xn/p0hjp60v.jpg Ultra-processed foods (UPFs) have been linked to more than 30 different health problems, including heart disease, cancer and anxiety. In the UK, over half the calories in people's diets come from ultra-processed foods, and they are becoming increasingly common around the world. Most recently, a study has found that people who eat lots of UPFs may be at greater risk of dying early. What is ultra-processed food? There is no single definition of ultra-processed foods, but in general they contain ingredients not used in home cooking. Many are chemicals, colourings and sweeteners, used to improve the food's appearance, taste or texture. https://ichef.bbci.co.uk/images/ic/480xn/p0hjxm4z.png Fizzy drinks, sweets and chicken nuggets are all examples. However, they can also include less obvious foods, including some breads, breakfast cereals and yoghurts. How are ultra-processed foods different to processed foods? To help people identify different types of food, a system dividing them into four groups is often used. These are unprocessed and minimally processed foods; processed ingredients; processed foods and ultra-processed foods. Processed foods are a combination of whole foods – such as fruits, vegetables, nuts and eggs - and processed culinary ingredients. For example, bread made from wheat flour, water, salt and yeast is a processed food. However, if emulsifiers, colourings or preservatives were added, the bread would be ultra-processed. How can I recognise ultra-processed food? A product containing more than five ingredients is likely to be ultra-processed, according to public health expert Prof Maira Bes-Rastrollo of the University of Navarra in Spain. Ultra-processed foods are often high in salt, sugar and saturated fats. In the UK, look out for a "traffic light" label on the packaging. It could be "fresh food" but have a long shelf life, because of preservatives. Check the labels for ingredients like sodium benzoate, nitrate and sulphite, BHA and BHT. Is eating ultra-processed food bad for you? There is no definitive evidence about the health impact of eating ultra-processed food, however there is growing evidence they are linked to poor health outcomes and even early death. A recent study examined data on diets and mortality in eight countries including the UK. The report found 14% of early deaths in the UK could be ‘attributable to ultra-processed food intake.’ In addition, a 2024 study in the British Medical Journal- based on information from 9.9 million people worldwide – linked UPFs to: a higher risk of death from cardiovascular illnesses (such as heart attack and stroke)obesitytype 2 diabetessleep problemsanxiety and depression a higher risk of death from cardiovascular illnesses (such as heart attack and stroke) obesity type 2 diabetes sleep problems anxiety and depression However, studies have been unable to prove if it’s the processing of food that causes illnesses, or simply the fact that most of them are high in fat, sugar and salt. These are a known cause of weight gain, type 2 diabetes, heart disease and some cancers. How much ultra-processed food is eaten in the UK? People in the UK are among the biggest eaters of ultra-processed food. Statistics vary, however the most recent (2025) study found 53% of the UK’s calorie intake is made-up of UPFs. An earlier (2019) study found UPFs accounted for 57% of calories consumed by the average adult, and 65% for children. The most commonly eaten ultra-processed foods in the UK are: factory-made bread (11% of calories in a typical diet)pre-packaged meals (8%)breakfast cereals (4%)sausages and other reconstituted meat products (4%)confectionery (4%)biscuits (4%)pastries, buns and cakes (3%)factory-made chips and fries (3%)soft drinks, fruit drinks and fruit juices (3%)salty snacks including crisps (2%)sauces, dressings and gravy (2%) factory-made bread (11% of calories in a typical diet) pre-packaged meals (8%) breakfast cereals (4%) sausages and other reconstituted meat products (4%) confectionery (4%) biscuits (4%) pastries, buns and cakes (3%) factory-made chips and fries (3%) soft drinks, fruit drinks and fruit juices (3%) salty snacks including crisps (2%) sauces, dressings and gravy (2%) https://ichef.bbci.co.uk/images/ic/480xn/p0hjppxw.jpg Crisps are an example of a UPF which is frequently high in fat, salt and sugar How have ultra-processed foods affected UK health? There is evidence that ultra-processed foods are linked to being overweight or obese, although it is not conclusive. Not all ultra-processed foods are unhealthy. According to the NHS, it’s estimated one in four adults and one in five children aged 10 and 11 are obese. "Weight gain is the first and most obvious effect of eating ultra-processed food," says Dr Chris van Tulleken, an immunologist from University College London, who has also written about nutrition. "These foods are already high in fat, salt and sugar. But they are also designed - through their textures, colours and flavours - to be eaten in excess." Children from poorer households are thought to eat more ultra-processed food than others. "In lower-income families, parents tend to give children food that they know they're going to eat, so it doesn't go to waste," says Dr Duane Mellor of the British Dietetic Association. How have ultra-processed foods affected countries worldwide? Across the world, people have been swapping traditional diets for ultra-processed food. While statistics vary, a 2022 study found that in South Korea, Japan, Malaysia, Brazil and Chile, for example, it makes up 20 - 30% of people’s calorie intake. A 2024 study found that in South Africa, the figure is 39%. https://ichef.bbci.co.uk/images/ic/480xn/p0hjpjpw.png A study by Imperial College London suggests that more than one billion people worldwide - about one in eight – are obese. It says that among children and adolescents, the rate of obesity increased five-fold between 1990 and 2022. It more than doubled for women and nearly tripled for men. And the most recent data from the World Health Organization (WHO), says that worldwide, 16% of adults are obese with the prevalence of obesity having doubled between 1990 and 2022. Previous data, from 2016 stated over 28% of adults in the Americas are now obese, as are 26% in Europe, 19% in the Eastern Mediterranean and 9% in Africa. https://ichef.bbci.co.uk/images/ic/480xn/p0hjpkt0.png "In many countries in the world, ultra-processed food is now more affordable, and more accessible, than the traditional whole foods in the markets," says Dr Claire Johnson, a nutrition specialist at the UN agency for children, Unicef. More people worldwide now have type 2 diabetes, according to the International Diabetes Federation. "The sugar, salt and fat in ultra-processed food are all risk factors for developing type 2 diabetes - as well as a diet high in calories and low in nutrients," says Jaakko Toumilehto, a professor of public health at the University of Helsinki. The Middle East and North Africa have seen a particularly high increase in the number of people with type 2 diabetes. "Many of these countries don't produce food themselves," he says. "Ultra-processed food is easy to transport and store,” says Prof Toumilehto. And ultra-processed food is said to be contributing to malnutrition in many sub-Saharan nations, says Dr Johnson. "It often lacks the micronutrients which are contained in traditional whole foods, such as iron, minerals and vitamins," she says. However, scientists at Purdue University in the US say ultra-processed foods could have some benefits, including: providing nutrients such as vitamin E and calciumoffering a more affordable option than fresh food for people on low incomesreducing food wastage and the risk of food poisoning providing nutrients such as vitamin E and calcium offering a more affordable option than fresh food for people on low incomes reducing food wastage and the risk of food poisoning The British Nutrition Foundation, which works with and takes donations from food companies, also highlights that not all ultra-processed foods are equal. "Some foods that can be classified as ultra-processed, such as wholegrain breakfast cereals, wholemeal breads and low-fat yogurts can be lower in fat, salt and sugar," says Sara Stanner, its science director. "These can be sources of essential nutrients and fibre." Originally published June 2019. Updated March 2024 and April 2025.
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0hjp60v.jpg Ultra-processed foods (UPFs) have been linked to more than 30 different health problems, including heart disease, cancer and anxiety. In the UK, over half the calories in people's diets come from ultra-processed foods, and they are becoming increasingly common around the world. Most recently, a study has found that people who eat lots of UPFs may be at greater risk of dying early. What is ultra-processed food? There is no single definition of ultra-processed foods, but in general they contain ingredients not used in home cooking. Many are chemicals, colourings and sweeteners, used to improve the food's appearance, taste or texture. https://ichef.bbci.co.uk/images/ic/480xn/p0hjxm4z.png Fizzy drinks, sweets and chicken nuggets are all examples. However, they can also include less obvious foods, including some breads, breakfast cereals and yoghurts. How are ultra-processed foods different to processed foods? To help people identify different types of food, a system dividing them into four groups is often used. These are unprocessed and minimally processed foods; processed ingredients; processed foods and ultra-processed foods. Processed foods are a combination of whole foods – such as fruits, vegetables, nuts and eggs - and processed culinary ingredients. For example, bread made from wheat flour, water, salt and yeast is a processed food. However, if emulsifiers, colourings or preservatives were added, the bread would be ultra-processed. How can I recognise ultra-processed food? A product containing more than five ingredients is likely to be ultra-processed, according to public health expert Prof Maira Bes-Rastrollo of the University of Navarra in Spain. Ultra-processed foods are often high in salt, sugar and saturated fats. In the UK, look out for a \"traffic light\" label on the packaging. It could be \"fresh food\" but have a long shelf life, because of preservatives. Check the labels for ingredients like sodium benzoate, nitrate and sulphite, BHA and BHT. Is eating ultra-processed food bad for you? There is no definitive evidence about the health impact of eating ultra-processed food, however there is growing evidence they are linked to poor health outcomes and even early death. A recent study examined data on diets and mortality in eight countries including the UK. The report found 14% of early deaths in the UK could be ‘attributable to ultra-processed food intake.’ In addition, a 2024 study in the British Medical Journal- based on information from 9.9 million people worldwide – linked UPFs to: a higher risk of death from cardiovascular illnesses (such as heart attack and stroke)obesitytype 2 diabetessleep problemsanxiety and depression a higher risk of death from cardiovascular illnesses (such as heart attack and stroke) obesity type 2 diabetes sleep problems anxiety and depression However, studies have been unable to prove if it’s the processing of food that causes illnesses, or simply the fact that most of them are high in fat, sugar and salt. These are a known cause of weight gain, type 2 diabetes, heart disease and some cancers. How much ultra-processed food is eaten in the UK? People in the UK are among the biggest eaters of ultra-processed food. Statistics vary, however the most recent (2025) study found 53% of the UK’s calorie intake is made-up of UPFs. An earlier (2019) study found UPFs accounted for 57% of calories consumed by the average adult, and 65% for children. The most commonly eaten ultra-processed foods in the UK are: factory-made bread (11% of calories in a typical diet)pre-packaged meals (8%)breakfast cereals (4%)sausages and other reconstituted meat products (4%)confectionery (4%)biscuits (4%)pastries, buns and cakes (3%)factory-made chips and fries (3%)soft drinks, fruit drinks and fruit juices (3%)salty snacks including crisps (2%)sauces, dressings and gravy (2%) factory-made bread (11% of calories in a typical diet) pre-packaged meals (8%) breakfast cereals (4%) sausages and other reconstituted meat products (4%) confectionery (4%) biscuits (4%) pastries, buns and cakes (3%) factory-made chips and fries (3%) soft drinks, fruit drinks and fruit juices (3%) salty snacks including crisps (2%) sauces, dressings and gravy (2%) https://ichef.bbci.co.uk/images/ic/480xn/p0hjppxw.jpg Crisps are an example of a UPF which is frequently high in fat, salt and sugar How have ultra-processed foods affected UK health? There is evidence that ultra-processed foods are linked to being overweight or obese, although it is not conclusive. Not all ultra-processed foods are unhealthy. According to the NHS, it’s estimated one in four adults and one in five children aged 10 and 11 are obese. \"Weight gain is the first and most obvious effect of eating ultra-processed food,\" says Dr Chris van Tulleken, an immunologist from University College London, who has also written about nutrition. \"These foods are already high in fat, salt and sugar. But they are also designed - through their textures, colours and flavours - to be eaten in excess.\" Children from poorer households are thought to eat more ultra-processed food than others. \"In lower-income families, parents tend to give children food that they know they're going to eat, so it doesn't go to waste,\" says Dr Duane Mellor of the British Dietetic Association. How have ultra-processed foods affected countries worldwide? Across the world, people have been swapping traditional diets for ultra-processed food. While statistics vary, a 2022 study found that in South Korea, Japan, Malaysia, Brazil and Chile, for example, it makes up 20 - 30% of people’s calorie intake. A 2024 study found that in South Africa, the figure is 39%. https://ichef.bbci.co.uk/images/ic/480xn/p0hjpjpw.png A study by Imperial College London suggests that more than one billion people worldwide - about one in eight – are obese. It says that among children and adolescents, the rate of obesity increased five-fold between 1990 and 2022. It more than doubled for women and nearly tripled for men. And the most recent data from the World Health Organization (WHO), says that worldwide, 16% of adults are obese with the prevalence of obesity having doubled between 1990 and 2022. Previous data, from 2016 stated over 28% of adults in the Americas are now obese, as are 26% in Europe, 19% in the Eastern Mediterranean and 9% in Africa. https://ichef.bbci.co.uk/images/ic/480xn/p0hjpkt0.png \"In many countries in the world, ultra-processed food is now more affordable, and more accessible, than the traditional whole foods in the markets,\" says Dr Claire Johnson, a nutrition specialist at the UN agency for children, Unicef. More people worldwide now have type 2 diabetes, according to the International Diabetes Federation. \"The sugar, salt and fat in ultra-processed food are all risk factors for developing type 2 diabetes - as well as a diet high in calories and low in nutrients,\" says Jaakko Toumilehto, a professor of public health at the University of Helsinki. The Middle East and North Africa have seen a particularly high increase in the number of people with type 2 diabetes. \"Many of these countries don't produce food themselves,\" he says. \"Ultra-processed food is easy to transport and store,” says Prof Toumilehto. And ultra-processed food is said to be contributing to malnutrition in many sub-Saharan nations, says Dr Johnson. \"It often lacks the micronutrients which are contained in traditional whole foods, such as iron, minerals and vitamins,\" she says. However, scientists at Purdue University in the US say ultra-processed foods could have some benefits, including: providing nutrients such as vitamin E and calciumoffering a more affordable option than fresh food for people on low incomesreducing food wastage and the risk of food poisoning providing nutrients such as vitamin E and calcium offering a more affordable option than fresh food for people on low incomes reducing food wastage and the risk of food poisoning The British Nutrition Foundation, which works with and takes donations from food companies, also highlights that not all ultra-processed foods are equal. \"Some foods that can be classified as ultra-processed, such as wholegrain breakfast cereals, wholemeal breads and low-fat yogurts can be lower in fat, salt and sugar,\" says Sara Stanner, its science director. \"These can be sources of essential nutrients and fibre.\" Originally published June 2019. Updated March 2024 and April 2025."
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What is zinc and why do we need it?
Our bodies can only get this important mineral from food, but we don’t always absorb it easily. So, how can you make sure you’re getting enough, and what happens if you don’t? By Laura Tilt https://ichef.bbci.co.uk/images/ic/480xn/p0l7bh2g.jpg Zinc is an essential mineral that we need in small amounts to stay healthy. Like other minerals, the body can’t make zinc, which means it must come from our diet. And because zinc isn’t stored in large quantities, a regular intake is needed to keep levels in the healthy range. Why do we need zinc? Zinc is important for many aspects of our health. More than 300 of the body’s enzymes, which are proteins that accelerate chemical reactions, rely on zinc. This means zinc is involved in many processes, like the digestion of protein and carbohydrates and normal DNA production. It also plays a role in healthy bone development, as it helps calcium and other minerals attach to the structure that makes up bone. Zinc acts as an antioxidant, helping to protect cells from damage and is involved in the normal functioning of your immune system. Zinc is also important for normal reproduction and fertility. In females it plays a role in egg development, while in males it’s involved in sperm production and motility. In babies and children, it supports the growth and development of the brain and nervous system. Can zinc really help a cold? Zinc plays a role in your immune function and has been a common ingredient in cold remedies since the 1980s, after studies showed it might help stop cold viruses from replicating – at least in animals. But recent research shows that zinc is better at shortening a cold than stopping it. A review of over 30 studies found no proof that zinc can prevent a cold, but some studies suggested it might cut the length of one by a day or two if taken early. However, because there are differences in the type of zinc taken and the dose and length of treatment, experts say they’re not confident in the evidence. There are also side effects to consider – high-dose zinc treatments can cause stomach upset, nausea and a metallic taste. How much zinc do I need? In the UK, the recommended daily intake of zinc for adults is 9.5 milligrams for men and 7 milligrams for women. Women who are breastfeeding need an extra 6 milligrams a day during the first four months of breastfeeding, and an extra 2.5 milligrams after that. Which foods contain zinc? Foods that are good sources of zinc include: Shellfish, with oysters being the richest sourceMeatPeas, beans and lentilsNuts and seedsWholegrains like wholemeal bread and brown rice (zinc is stored in the outer layer of the grain, called the bran)EggsDairy Shellfish, with oysters being the richest source Meat Peas, beans and lentils Nuts and seeds Wholegrains like wholemeal bread and brown rice (zinc is stored in the outer layer of the grain, called the bran) Eggs Dairy Although fruits and vegetables are a good source of many vitamins and minerals, they’re low in zinc. And the zinc in plant-based foods like beans, nuts and wholegrains is not as easily absorbed by the body as the zinc from animal foods. This is because plant foods also contain phytates, (a form of stored phosphorus), which binds to zinc in the gut and prevents it from being absorbed. Research shows that zinc levels are lower in people following vegetarian and vegan diets, and zinc deficiency is more common in countries like Turkey, Egypt, and Iran where the phytate level of traditional diets is high. The body does have clever mechanisms that help it adapt to changes in zinc intake though, reducing losses or dialling up absorption to help maintain healthy levels of zinc. This explains why zinc levels in people switching to a plant-based diet have been shown to be relatively stable after an initial drop. There are ways of preparing plant foods that can help to improve zinc absorption too. Soaking and sprouting beans and grains can reduce their phytate content, as does fermentation. This means more zinc is absorbed from bread made with yeast or a sourdough starter (fermenting methods) than unleavened flatbreads. Foods that are good sources of zinc Is zinc deficiency common? Globally, The World Health Organisation estimates that 30% of the population is at risk of zinc deficiency. But in the UK and other developed countries, zinc deficiency is much less common. Recent data from the National Diet and Nutrition Survey (a large rolling study of nutrition intakes in the UK population) found that 6% of men and 7% of women had inadequate zinc intakes. Factors which increase the risk of developing a zinc deficiency include: Not eating enough zinc-rich foods, or eating a plant-rich diet naturally high in phytatesHaving a gut condition like untreated coeliac disease or inflammatory bowel disease, as these conditions can affect how nutrients are absorbedThe long term use of some medications like diuretics and those used to treat heart failureKidney disease, as zinc is lost in dialysis Not eating enough zinc-rich foods, or eating a plant-rich diet naturally high in phytates Having a gut condition like untreated coeliac disease or inflammatory bowel disease, as these conditions can affect how nutrients are absorbed The long term use of some medications like diuretics and those used to treat heart failure Kidney disease, as zinc is lost in dialysis Will cutting down on meat lead to zinc deficiency? Not necessarily. It’s true that red meat contributes around a third of total zinc intake for men and women in the UK, but a move to a more sustainable diet doesn’t have to mean giving up meat entirely. The British Dietetic Association’s One Blue Dot campaign (which aims to support the move to sustainable diets) found that it’s possible to get enough zinc while eating less red meat (up to 70 grams a day) – as long as you include plenty of other zinc-rich foods. A balanced plant-based diet can also provide enough zinc, as long as zinc-rich foods are included a few times a day – see below for some ideas. Some simple ideas for supporting your zinc intake if you’re eating less meat are: Choose a breakfast cereal with added zinc or make porridge and top with nuts or seedsSnack on wholemeal toast with peanut butterHave a handful of nuts and seeds each day – pumpkin seeds, hemp seeds and cashews are good choicesAdd lentils and chickpeas to soups, stews, salads and curriesFor dinner, try swapping half the meat for quorn or tofu Choose a breakfast cereal with added zinc or make porridge and top with nuts or seeds Snack on wholemeal toast with peanut butter Have a handful of nuts and seeds each day – pumpkin seeds, hemp seeds and cashews are good choices Add lentils and chickpeas to soups, stews, salads and curries For dinner, try swapping half the meat for quorn or tofu What about supplements? If you choose to take a zinc supplement, it’s important not to take too much, as high doses can reduce the absorption of copper and iron, two other essential minerals. The NHS advises not to take more than 25 milligrams of zinc a day. All content in this article is for general information only and shouldn’t replace the medical advice of your doctor or any other healthcare professional. Always consult your GP if you’re concerned about your health. Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published May 2025
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"title": "What is zinc and why do we need it?",
"content": "Our bodies can only get this important mineral from food, but we don’t always absorb it easily. So, how can you make sure you’re getting enough, and what happens if you don’t? By Laura Tilt https://ichef.bbci.co.uk/images/ic/480xn/p0l7bh2g.jpg Zinc is an essential mineral that we need in small amounts to stay healthy. Like other minerals, the body can’t make zinc, which means it must come from our diet. And because zinc isn’t stored in large quantities, a regular intake is needed to keep levels in the healthy range. Why do we need zinc? Zinc is important for many aspects of our health. More than 300 of the body’s enzymes, which are proteins that accelerate chemical reactions, rely on zinc. This means zinc is involved in many processes, like the digestion of protein and carbohydrates and normal DNA production. It also plays a role in healthy bone development, as it helps calcium and other minerals attach to the structure that makes up bone. Zinc acts as an antioxidant, helping to protect cells from damage and is involved in the normal functioning of your immune system. Zinc is also important for normal reproduction and fertility. In females it plays a role in egg development, while in males it’s involved in sperm production and motility. In babies and children, it supports the growth and development of the brain and nervous system. Can zinc really help a cold? Zinc plays a role in your immune function and has been a common ingredient in cold remedies since the 1980s, after studies showed it might help stop cold viruses from replicating – at least in animals. But recent research shows that zinc is better at shortening a cold than stopping it. A review of over 30 studies found no proof that zinc can prevent a cold, but some studies suggested it might cut the length of one by a day or two if taken early. However, because there are differences in the type of zinc taken and the dose and length of treatment, experts say they’re not confident in the evidence. There are also side effects to consider – high-dose zinc treatments can cause stomach upset, nausea and a metallic taste. How much zinc do I need? In the UK, the recommended daily intake of zinc for adults is 9.5 milligrams for men and 7 milligrams for women. Women who are breastfeeding need an extra 6 milligrams a day during the first four months of breastfeeding, and an extra 2.5 milligrams after that. Which foods contain zinc? Foods that are good sources of zinc include: Shellfish, with oysters being the richest sourceMeatPeas, beans and lentilsNuts and seedsWholegrains like wholemeal bread and brown rice (zinc is stored in the outer layer of the grain, called the bran)EggsDairy Shellfish, with oysters being the richest source Meat Peas, beans and lentils Nuts and seeds Wholegrains like wholemeal bread and brown rice (zinc is stored in the outer layer of the grain, called the bran) Eggs Dairy Although fruits and vegetables are a good source of many vitamins and minerals, they’re low in zinc. And the zinc in plant-based foods like beans, nuts and wholegrains is not as easily absorbed by the body as the zinc from animal foods. This is because plant foods also contain phytates, (a form of stored phosphorus), which binds to zinc in the gut and prevents it from being absorbed. Research shows that zinc levels are lower in people following vegetarian and vegan diets, and zinc deficiency is more common in countries like Turkey, Egypt, and Iran where the phytate level of traditional diets is high. The body does have clever mechanisms that help it adapt to changes in zinc intake though, reducing losses or dialling up absorption to help maintain healthy levels of zinc. This explains why zinc levels in people switching to a plant-based diet have been shown to be relatively stable after an initial drop. There are ways of preparing plant foods that can help to improve zinc absorption too. Soaking and sprouting beans and grains can reduce their phytate content, as does fermentation. This means more zinc is absorbed from bread made with yeast or a sourdough starter (fermenting methods) than unleavened flatbreads. Foods that are good sources of zinc Is zinc deficiency common? Globally, The World Health Organisation estimates that 30% of the population is at risk of zinc deficiency. But in the UK and other developed countries, zinc deficiency is much less common. Recent data from the National Diet and Nutrition Survey (a large rolling study of nutrition intakes in the UK population) found that 6% of men and 7% of women had inadequate zinc intakes. Factors which increase the risk of developing a zinc deficiency include: Not eating enough zinc-rich foods, or eating a plant-rich diet naturally high in phytatesHaving a gut condition like untreated coeliac disease or inflammatory bowel disease, as these conditions can affect how nutrients are absorbedThe long term use of some medications like diuretics and those used to treat heart failureKidney disease, as zinc is lost in dialysis Not eating enough zinc-rich foods, or eating a plant-rich diet naturally high in phytates Having a gut condition like untreated coeliac disease or inflammatory bowel disease, as these conditions can affect how nutrients are absorbed The long term use of some medications like diuretics and those used to treat heart failure Kidney disease, as zinc is lost in dialysis Will cutting down on meat lead to zinc deficiency? Not necessarily. It’s true that red meat contributes around a third of total zinc intake for men and women in the UK, but a move to a more sustainable diet doesn’t have to mean giving up meat entirely. The British Dietetic Association’s One Blue Dot campaign (which aims to support the move to sustainable diets) found that it’s possible to get enough zinc while eating less red meat (up to 70 grams a day) – as long as you include plenty of other zinc-rich foods. A balanced plant-based diet can also provide enough zinc, as long as zinc-rich foods are included a few times a day – see below for some ideas. Some simple ideas for supporting your zinc intake if you’re eating less meat are: Choose a breakfast cereal with added zinc or make porridge and top with nuts or seedsSnack on wholemeal toast with peanut butterHave a handful of nuts and seeds each day – pumpkin seeds, hemp seeds and cashews are good choicesAdd lentils and chickpeas to soups, stews, salads and curriesFor dinner, try swapping half the meat for quorn or tofu Choose a breakfast cereal with added zinc or make porridge and top with nuts or seeds Snack on wholemeal toast with peanut butter Have a handful of nuts and seeds each day – pumpkin seeds, hemp seeds and cashews are good choices Add lentils and chickpeas to soups, stews, salads and curries For dinner, try swapping half the meat for quorn or tofu What about supplements? If you choose to take a zinc supplement, it’s important not to take too much, as high doses can reduce the absorption of copper and iron, two other essential minerals. The NHS advises not to take more than 25 milligrams of zinc a day. All content in this article is for general information only and shouldn’t replace the medical advice of your doctor or any other healthcare professional. Always consult your GP if you’re concerned about your health. Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published May 2025"
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Scrambled eggs with spinach and kale recipe
An average of 4.4 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scrambled_cajun_eggs_55849_16x9.jpg Use a light single cream alternative to make Tom Kerridge's scrambled eggs with kale extra creamy without the calories. Each serving provides 309 kcal, 21.5g protein, 8.5g carbohydrates (of which 6.5g sugars), 20g fat (of which 7.5g saturates), 4.5g fibre and 1.6g salt. 4 large free-range eggs 75ml2½fl oz light single cream alternativesunflower oil spray½ red onion, finely chopped1 large green pepper, seeds removed, finely chopped40g/1oz kale, shredded1½ tsp Cajun spice mix50g/1¾oz spinach leavessea salt and freshly ground black pepper 4 large free-range eggs 75ml2½fl oz light single cream alternative sunflower oil spray ½ red onion, finely chopped 1 large green pepper, seeds removed, finely chopped 40g/1oz kale, shredded 1½ tsp Cajun spice mix 50g/1¾oz spinach leaves sea salt and freshly ground black pepper Method Beat together the eggs, cream alternative, salt and pepper.Add six sprays of oil to a large non-stick frying pan over a medium heat. Add the onion and green pepper and cook for 3–4 minutes, or until slightly softened.Add the kale with a dash of water and cook for 2 minutes. Sprinkle over the Cajun spice mix, a pinch of salt and the spinach. Cook, stirring, for 1 minute or until the spinach has wilted.Add another 6 sprays of oil to the pan. Pour in the egg mixture and let it set for a few seconds, then gently stir until scrambled and just cooked. You want them soft and silky, so be careful not to overcook.Spoon onto warmed plates and serve. Beat together the eggs, cream alternative, salt and pepper. Beat together the eggs, cream alternative, salt and pepper. Add six sprays of oil to a large non-stick frying pan over a medium heat. Add the onion and green pepper and cook for 3–4 minutes, or until slightly softened. Add six sprays of oil to a large non-stick frying pan over a medium heat. Add the onion and green pepper and cook for 3–4 minutes, or until slightly softened. Add the kale with a dash of water and cook for 2 minutes. Sprinkle over the Cajun spice mix, a pinch of salt and the spinach. Cook, stirring, for 1 minute or until the spinach has wilted. Add the kale with a dash of water and cook for 2 minutes. Sprinkle over the Cajun spice mix, a pinch of salt and the spinach. Cook, stirring, for 1 minute or until the spinach has wilted. Add another 6 sprays of oil to the pan. Pour in the egg mixture and let it set for a few seconds, then gently stir until scrambled and just cooked. You want them soft and silky, so be careful not to overcook. Add another 6 sprays of oil to the pan. Pour in the egg mixture and let it set for a few seconds, then gently stir until scrambled and just cooked. You want them soft and silky, so be careful not to overcook. Spoon onto warmed plates and serve. Spoon onto warmed plates and serve. Recipe tips If you like it extra spicy, add a dash of hot sauce before serving.
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"title": "Scrambled eggs with spinach and kale recipe",
"content": "An average of 4.4 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scrambled_cajun_eggs_55849_16x9.jpg Use a light single cream alternative to make Tom Kerridge's scrambled eggs with kale extra creamy without the calories. Each serving provides 309 kcal, 21.5g protein, 8.5g carbohydrates (of which 6.5g sugars), 20g fat (of which 7.5g saturates), 4.5g fibre and 1.6g salt. 4 large free-range eggs 75ml2½fl oz light single cream alternativesunflower oil spray½ red onion, finely chopped1 large green pepper, seeds removed, finely chopped40g/1oz kale, shredded1½ tsp Cajun spice mix50g/1¾oz spinach leavessea salt and freshly ground black pepper 4 large free-range eggs 75ml2½fl oz light single cream alternative sunflower oil spray ½ red onion, finely chopped 1 large green pepper, seeds removed, finely chopped 40g/1oz kale, shredded 1½ tsp Cajun spice mix 50g/1¾oz spinach leaves sea salt and freshly ground black pepper Method Beat together the eggs, cream alternative, salt and pepper.Add six sprays of oil to a large non-stick frying pan over a medium heat. Add the onion and green pepper and cook for 3–4 minutes, or until slightly softened.Add the kale with a dash of water and cook for 2 minutes. Sprinkle over the Cajun spice mix, a pinch of salt and the spinach. Cook, stirring, for 1 minute or until the spinach has wilted.Add another 6 sprays of oil to the pan. Pour in the egg mixture and let it set for a few seconds, then gently stir until scrambled and just cooked. You want them soft and silky, so be careful not to overcook.Spoon onto warmed plates and serve. Beat together the eggs, cream alternative, salt and pepper. Beat together the eggs, cream alternative, salt and pepper. Add six sprays of oil to a large non-stick frying pan over a medium heat. Add the onion and green pepper and cook for 3–4 minutes, or until slightly softened. Add six sprays of oil to a large non-stick frying pan over a medium heat. Add the onion and green pepper and cook for 3–4 minutes, or until slightly softened. Add the kale with a dash of water and cook for 2 minutes. Sprinkle over the Cajun spice mix, a pinch of salt and the spinach. Cook, stirring, for 1 minute or until the spinach has wilted. Add the kale with a dash of water and cook for 2 minutes. Sprinkle over the Cajun spice mix, a pinch of salt and the spinach. Cook, stirring, for 1 minute or until the spinach has wilted. Add another 6 sprays of oil to the pan. Pour in the egg mixture and let it set for a few seconds, then gently stir until scrambled and just cooked. You want them soft and silky, so be careful not to overcook. Add another 6 sprays of oil to the pan. Pour in the egg mixture and let it set for a few seconds, then gently stir until scrambled and just cooked. You want them soft and silky, so be careful not to overcook. Spoon onto warmed plates and serve. Spoon onto warmed plates and serve. Recipe tips If you like it extra spicy, add a dash of hot sauce before serving."
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e909d1ad43fb126ee613d23ca8ca3069f26cde5ad8183d6456454d8ad42829af
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Quick broccoli pasta recipe
An average of 4.7 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quick_broccoli_pasta_07412_16x9.jpg Make broccoli the star of the show with this creamy broccoli pasta. This recipe is a doddle to prepare and will get you on your way to five a day. 150g/5½oz rigatoni or penne pasta3 spring onions1 garlic clove125g/4½oz cherry tomatoes150g/5½oz broccoli1 tbsp vegetable oilpinch chilli flakes, or to taste75g/2¾oz cream cheesesalt and pepper 150g/5½oz rigatoni or penne pasta 3 spring onions 1 garlic clove 125g/4½oz cherry tomatoes 150g/5½oz broccoli 1 tbsp vegetable oil pinch chilli flakes, or to taste 75g/2¾oz cream cheese salt and pepper Method Bring a large pan of salted water to the boil, add the pasta and cook for 12 minutes. Meanwhile slice the spring onions, peel and finely grate the garlic, halve the tomatoes and thinly slice the broccoli florets and stalks.Heat the oil in a large, deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes, fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle or small mug of the pasta water, give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done, then remove the lid.Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper. Bring a large pan of salted water to the boil, add the pasta and cook for 12 minutes. Bring a large pan of salted water to the boil, add the pasta and cook for 12 minutes. Meanwhile slice the spring onions, peel and finely grate the garlic, halve the tomatoes and thinly slice the broccoli florets and stalks. Meanwhile slice the spring onions, peel and finely grate the garlic, halve the tomatoes and thinly slice the broccoli florets and stalks. Heat the oil in a large, deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes, fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle or small mug of the pasta water, give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done, then remove the lid. Heat the oil in a large, deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes, fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle or small mug of the pasta water, give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done, then remove the lid. Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper. Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper.
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"url": "https://www.bbc.co.uk/food/recipes/quick_broccoli_pasta_07412",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Quick broccoli pasta recipe",
"content": "An average of 4.7 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quick_broccoli_pasta_07412_16x9.jpg Make broccoli the star of the show with this creamy broccoli pasta. This recipe is a doddle to prepare and will get you on your way to five a day. 150g/5½oz rigatoni or penne pasta3 spring onions1 garlic clove125g/4½oz cherry tomatoes150g/5½oz broccoli1 tbsp vegetable oilpinch chilli flakes, or to taste75g/2¾oz cream cheesesalt and pepper 150g/5½oz rigatoni or penne pasta 3 spring onions 1 garlic clove 125g/4½oz cherry tomatoes 150g/5½oz broccoli 1 tbsp vegetable oil pinch chilli flakes, or to taste 75g/2¾oz cream cheese salt and pepper Method Bring a large pan of salted water to the boil, add the pasta and cook for 12 minutes. Meanwhile slice the spring onions, peel and finely grate the garlic, halve the tomatoes and thinly slice the broccoli florets and stalks.Heat the oil in a large, deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes, fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle or small mug of the pasta water, give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done, then remove the lid.Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper. Bring a large pan of salted water to the boil, add the pasta and cook for 12 minutes. Bring a large pan of salted water to the boil, add the pasta and cook for 12 minutes. Meanwhile slice the spring onions, peel and finely grate the garlic, halve the tomatoes and thinly slice the broccoli florets and stalks. Meanwhile slice the spring onions, peel and finely grate the garlic, halve the tomatoes and thinly slice the broccoli florets and stalks. Heat the oil in a large, deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes, fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle or small mug of the pasta water, give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done, then remove the lid. Heat the oil in a large, deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes, fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle or small mug of the pasta water, give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done, then remove the lid. Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper. Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper."
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48129c950e8b19086db9a846030fc3aefa61ad1c898321f6f2e918c3a56d2731
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Spinach, feta and pine nut salad recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinachfetaandpinenu_12396_16x9.jpg This salad is great with lamb, or just on its own. The vinegar cuts through the saltiness of the cheese, and the spinach and pine nuts are just a fantastic flavour combination. With a GI of 45 this meal is high protein, low GI and provides 437 kcal per portion. 450g/1lb baby spinach450g/1lb feta cheese, cut into chunks or cubed8 tsp pine nuts, lightly toasted1 red onion, sliced finelysherry vinegar, to tastelight and fruity olive oil, to drizzle 450g/1lb baby spinach 450g/1lb feta cheese, cut into chunks or cubed 8 tsp pine nuts, lightly toasted 1 red onion, sliced finely sherry vinegar, to taste light and fruity olive oil, to drizzle Method Place the washed spinach with the feta, onion and pine nuts in a bowl.Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients.Serve alongside grilled lamb, chicken or just with some crusty bread. Place the washed spinach with the feta, onion and pine nuts in a bowl. Place the washed spinach with the feta, onion and pine nuts in a bowl. Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients. Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients. Serve alongside grilled lamb, chicken or just with some crusty bread. Serve alongside grilled lamb, chicken or just with some crusty bread.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spinachfetaandpinenu_12396",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spinach, feta and pine nut salad recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinachfetaandpinenu_12396_16x9.jpg This salad is great with lamb, or just on its own. The vinegar cuts through the saltiness of the cheese, and the spinach and pine nuts are just a fantastic flavour combination. With a GI of 45 this meal is high protein, low GI and provides 437 kcal per portion. 450g/1lb baby spinach450g/1lb feta cheese, cut into chunks or cubed8 tsp pine nuts, lightly toasted1 red onion, sliced finelysherry vinegar, to tastelight and fruity olive oil, to drizzle 450g/1lb baby spinach 450g/1lb feta cheese, cut into chunks or cubed 8 tsp pine nuts, lightly toasted 1 red onion, sliced finely sherry vinegar, to taste light and fruity olive oil, to drizzle Method Place the washed spinach with the feta, onion and pine nuts in a bowl.Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients.Serve alongside grilled lamb, chicken or just with some crusty bread. Place the washed spinach with the feta, onion and pine nuts in a bowl. Place the washed spinach with the feta, onion and pine nuts in a bowl. Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients. Sprinkle with sherry vinegar, then drizzle with the oil, which allows the dressing to coat all the ingredients. Serve alongside grilled lamb, chicken or just with some crusty bread. Serve alongside grilled lamb, chicken or just with some crusty bread."
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79bdc194ea74db007e683f7703401bc9153ff6c4fcbbd531efa9f68e6f8ef534
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Pesto eggs with crushed peas on toast recipe
An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pesto_egg_and_pea_toast_24121_16x9.jpg Pesto eggs are a brilliant way to use up the end of a jar of pesto. Here we top the toast with crushed peas first as a budget-friendly alternative to avocado. In November 2023, this recipe was costed at an average of £1.04 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 200g/7oz frozen garden peas4 slices bread, toasted4 tbsp cream cheese4 tbsp pesto4 free-range eggsdried chilli flakes or paprika, to garnishsalt and freshly ground black pepper 200g/7oz frozen garden peas 4 slices bread, toasted 4 tbsp cream cheese 4 tbsp pesto 4 free-range eggs dried chilli flakes or paprika, to garnish salt and freshly ground black pepper Method Put the peas in a heatproof bowl, cover with just-boiled water and leave to stand for 3 minutes. Drain well, then crush roughly with a potato masher or large fork and season with salt and pepper. Place the toast on four plates and spread with the cream cheese. Spoon the crushed peas over each piece of toast. Spread the pesto in a thin layer across a non-stick lidded frying pan. Crack the eggs into the pan then season with salt and pepper. Cover the pan and cook for 4–5 minutes until the egg whites are set but the yolks are runny. Place the pesto eggs on top of the pea toast. Season with salt and pepper. Garnish with some chilli flakes or paprika and serve. Put the peas in a heatproof bowl, cover with just-boiled water and leave to stand for 3 minutes. Put the peas in a heatproof bowl, cover with just-boiled water and leave to stand for 3 minutes. Drain well, then crush roughly with a potato masher or large fork and season with salt and pepper. Drain well, then crush roughly with a potato masher or large fork and season with salt and pepper. Place the toast on four plates and spread with the cream cheese. Spoon the crushed peas over each piece of toast. Place the toast on four plates and spread with the cream cheese. Spoon the crushed peas over each piece of toast. Spread the pesto in a thin layer across a non-stick lidded frying pan. Crack the eggs into the pan then season with salt and pepper. Cover the pan and cook for 4–5 minutes until the egg whites are set but the yolks are runny. Spread the pesto in a thin layer across a non-stick lidded frying pan. Crack the eggs into the pan then season with salt and pepper. Cover the pan and cook for 4–5 minutes until the egg whites are set but the yolks are runny. Place the pesto eggs on top of the pea toast. Season with salt and pepper. Garnish with some chilli flakes or paprika and serve. Place the pesto eggs on top of the pea toast. Season with salt and pepper. Garnish with some chilli flakes or paprika and serve. Recipe tips You could top the toast with slices of avocado before the pesto eggs instead of crushed peas, if you prefer.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pesto_egg_and_pea_toast_24121",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pesto eggs with crushed peas on toast recipe",
"content": "An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pesto_egg_and_pea_toast_24121_16x9.jpg Pesto eggs are a brilliant way to use up the end of a jar of pesto. Here we top the toast with crushed peas first as a budget-friendly alternative to avocado. In November 2023, this recipe was costed at an average of £1.04 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 200g/7oz frozen garden peas4 slices bread, toasted4 tbsp cream cheese4 tbsp pesto4 free-range eggsdried chilli flakes or paprika, to garnishsalt and freshly ground black pepper 200g/7oz frozen garden peas 4 slices bread, toasted 4 tbsp cream cheese 4 tbsp pesto 4 free-range eggs dried chilli flakes or paprika, to garnish salt and freshly ground black pepper Method Put the peas in a heatproof bowl, cover with just-boiled water and leave to stand for 3 minutes. Drain well, then crush roughly with a potato masher or large fork and season with salt and pepper. Place the toast on four plates and spread with the cream cheese. Spoon the crushed peas over each piece of toast. Spread the pesto in a thin layer across a non-stick lidded frying pan. Crack the eggs into the pan then season with salt and pepper. Cover the pan and cook for 4–5 minutes until the egg whites are set but the yolks are runny. Place the pesto eggs on top of the pea toast. Season with salt and pepper. Garnish with some chilli flakes or paprika and serve. Put the peas in a heatproof bowl, cover with just-boiled water and leave to stand for 3 minutes. Put the peas in a heatproof bowl, cover with just-boiled water and leave to stand for 3 minutes. Drain well, then crush roughly with a potato masher or large fork and season with salt and pepper. Drain well, then crush roughly with a potato masher or large fork and season with salt and pepper. Place the toast on four plates and spread with the cream cheese. Spoon the crushed peas over each piece of toast. Place the toast on four plates and spread with the cream cheese. Spoon the crushed peas over each piece of toast. Spread the pesto in a thin layer across a non-stick lidded frying pan. Crack the eggs into the pan then season with salt and pepper. Cover the pan and cook for 4–5 minutes until the egg whites are set but the yolks are runny. Spread the pesto in a thin layer across a non-stick lidded frying pan. Crack the eggs into the pan then season with salt and pepper. Cover the pan and cook for 4–5 minutes until the egg whites are set but the yolks are runny. Place the pesto eggs on top of the pea toast. Season with salt and pepper. Garnish with some chilli flakes or paprika and serve. Place the pesto eggs on top of the pea toast. Season with salt and pepper. Garnish with some chilli flakes or paprika and serve. Recipe tips You could top the toast with slices of avocado before the pesto eggs instead of crushed peas, if you prefer."
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fbcb142ef794b2d267a414968fcb2567933cd549cc10aaedbd7920dbdebe3230
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Kale and peanut pesto spaghetti recipe
An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_with_kale_and_99704_16x9.jpg This budget-friendly pesto uses peanuts and kale to keep costs down. The whole meal can be ready in the time it takes to cook the spaghetti. In September 2023, this recipe was costed at an average of 88p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 400g/14oz spaghetti150–200g/5½–7oz kale, large stalks removed and roughly chopped100g/3½oz salted, roasted peanuts1–2 garlic cloves, to taste4 tbsp finely grated Grana Padano, Parmesan or vegetarian alternative, plus extra to serve2 tbsp olive oilsalt and freshly ground black pepper 400g/14oz spaghetti 150–200g/5½–7oz kale, large stalks removed and roughly chopped 100g/3½oz salted, roasted peanuts 1–2 garlic cloves, to taste 4 tbsp finely grated Grana Padano, Parmesan or vegetarian alternative, plus extra to serve 2 tbsp olive oil salt and freshly ground black pepper Method Cook the spaghetti according to packet instructions in a saucepan of boiling, lightly salted water. Drain, reserving some of the pasta cooking water, and return the pasta to the saucepan. Meanwhile, place the kale, peanuts and garlic in a blender or food processor and blitz until very finely chopped. Add the cheese, olive oil and a ladle of the pasta cooking water to the blender and whizz again to make a creamy sauce. Season with salt and pepper. Mix the pesto into the spaghetti and stir over a medium heat for 1–2 minutes until the sauce has warmed through. Divide between bowls and serve with extra cheese and a good grinding of black pepper. Cook the spaghetti according to packet instructions in a saucepan of boiling, lightly salted water. Drain, reserving some of the pasta cooking water, and return the pasta to the saucepan. Cook the spaghetti according to packet instructions in a saucepan of boiling, lightly salted water. Drain, reserving some of the pasta cooking water, and return the pasta to the saucepan. Meanwhile, place the kale, peanuts and garlic in a blender or food processor and blitz until very finely chopped. Add the cheese, olive oil and a ladle of the pasta cooking water to the blender and whizz again to make a creamy sauce. Season with salt and pepper. Meanwhile, place the kale, peanuts and garlic in a blender or food processor and blitz until very finely chopped. Add the cheese, olive oil and a ladle of the pasta cooking water to the blender and whizz again to make a creamy sauce. Season with salt and pepper. Mix the pesto into the spaghetti and stir over a medium heat for 1–2 minutes until the sauce has warmed through. Divide between bowls and serve with extra cheese and a good grinding of black pepper. Mix the pesto into the spaghetti and stir over a medium heat for 1–2 minutes until the sauce has warmed through. Divide between bowls and serve with extra cheese and a good grinding of black pepper.
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"url": "https://www.bbc.co.uk/food/recipes/spaghetti_with_kale_and_99704",
"type": "HowTo",
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"title": "Kale and peanut pesto spaghetti recipe",
"content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_with_kale_and_99704_16x9.jpg This budget-friendly pesto uses peanuts and kale to keep costs down. The whole meal can be ready in the time it takes to cook the spaghetti. In September 2023, this recipe was costed at an average of 88p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 400g/14oz spaghetti150–200g/5½–7oz kale, large stalks removed and roughly chopped100g/3½oz salted, roasted peanuts1–2 garlic cloves, to taste4 tbsp finely grated Grana Padano, Parmesan or vegetarian alternative, plus extra to serve2 tbsp olive oilsalt and freshly ground black pepper 400g/14oz spaghetti 150–200g/5½–7oz kale, large stalks removed and roughly chopped 100g/3½oz salted, roasted peanuts 1–2 garlic cloves, to taste 4 tbsp finely grated Grana Padano, Parmesan or vegetarian alternative, plus extra to serve 2 tbsp olive oil salt and freshly ground black pepper Method Cook the spaghetti according to packet instructions in a saucepan of boiling, lightly salted water. Drain, reserving some of the pasta cooking water, and return the pasta to the saucepan. Meanwhile, place the kale, peanuts and garlic in a blender or food processor and blitz until very finely chopped. Add the cheese, olive oil and a ladle of the pasta cooking water to the blender and whizz again to make a creamy sauce. Season with salt and pepper. Mix the pesto into the spaghetti and stir over a medium heat for 1–2 minutes until the sauce has warmed through. Divide between bowls and serve with extra cheese and a good grinding of black pepper. Cook the spaghetti according to packet instructions in a saucepan of boiling, lightly salted water. Drain, reserving some of the pasta cooking water, and return the pasta to the saucepan. Cook the spaghetti according to packet instructions in a saucepan of boiling, lightly salted water. Drain, reserving some of the pasta cooking water, and return the pasta to the saucepan. Meanwhile, place the kale, peanuts and garlic in a blender or food processor and blitz until very finely chopped. Add the cheese, olive oil and a ladle of the pasta cooking water to the blender and whizz again to make a creamy sauce. Season with salt and pepper. Meanwhile, place the kale, peanuts and garlic in a blender or food processor and blitz until very finely chopped. Add the cheese, olive oil and a ladle of the pasta cooking water to the blender and whizz again to make a creamy sauce. Season with salt and pepper. Mix the pesto into the spaghetti and stir over a medium heat for 1–2 minutes until the sauce has warmed through. Divide between bowls and serve with extra cheese and a good grinding of black pepper. Mix the pesto into the spaghetti and stir over a medium heat for 1–2 minutes until the sauce has warmed through. Divide between bowls and serve with extra cheese and a good grinding of black pepper."
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0a9a9d4c4f29828cad2f7bde5c60642f4337a8cf314150ec9a8ab77de32d4553
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Black bean burrito bowls recipe
An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_bean_burrito_bowls_34530_16x9.jpg These California-style black bean burrito bowls – tasty burrito fillings without the tortilla – are easy to put together and great if you’re gluten-free. 1 tbsp light olive oil¾ white onion, finely chopped1 large garlic clove, finely chopped¼ tsp ground cumin¼ tsp sweet smoked paprika¼ tsp taco or Cajun seasoning 1 tbsp tomato purée400g tin black beanssea salt 1 tbsp light olive oil ¾ white onion, finely chopped 1 large garlic clove, finely chopped ¼ tsp ground cumin ¼ tsp sweet smoked paprika ¼ tsp taco or Cajun seasoning 1 tbsp tomato purée 400g tin black beans sea salt 150g/5½oz cherry tomatoes, quartered¼ white onion, finely chopped 1 tbsp finely chopped fresh coriander 150g/5½oz cherry tomatoes, quartered ¼ white onion, finely chopped 1 tbsp finely chopped fresh coriander 250g pouch microwave rice1 large ripe avocado, cubedgrated cheesesoured cream 250g pouch microwave rice 1 large ripe avocado, cubed grated cheese soured cream Method For the black beans, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic and fry for another couple of minutes until aromatic.Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute.Add the black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 15–20 minutes, or until the mixture has thickened slightly. Season with salt to taste.Meanwhile, to make the tomato salsa salad, mix all the ingredients together with ¼ teaspoon of sea salt. Set aside.To assemble, cook the rice according to the packet instructions and divide between two bowls. Top with the black beans, tomato salad, avocado, grated cheese and/or soured cream. For the black beans, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic and fry for another couple of minutes until aromatic. For the black beans, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic and fry for another couple of minutes until aromatic. Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute. Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute. Add the black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 15–20 minutes, or until the mixture has thickened slightly. Season with salt to taste. Add the black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 15–20 minutes, or until the mixture has thickened slightly. Season with salt to taste. Meanwhile, to make the tomato salsa salad, mix all the ingredients together with ¼ teaspoon of sea salt. Set aside. Meanwhile, to make the tomato salsa salad, mix all the ingredients together with ¼ teaspoon of sea salt. Set aside. To assemble, cook the rice according to the packet instructions and divide between two bowls. Top with the black beans, tomato salad, avocado, grated cheese and/or soured cream. To assemble, cook the rice according to the packet instructions and divide between two bowls. Top with the black beans, tomato salad, avocado, grated cheese and/or soured cream. Recipe tips Customise with whatever beans you have in your cupboard – red kidney beans, pinto or borlotti beans – and add shredded lettuce if you like. To make this recipe vegan, serve with plant-based cheese and soured cream. For meat eaters, leftover pulled pork, shredded chicken, or a spiced, seared and sliced steak would make welcome additions.
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"url": "https://www.bbc.co.uk/food/recipes/black_bean_burrito_bowls_34530",
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"title": "Black bean burrito bowls recipe",
"content": "An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_bean_burrito_bowls_34530_16x9.jpg These California-style black bean burrito bowls – tasty burrito fillings without the tortilla – are easy to put together and great if you’re gluten-free. 1 tbsp light olive oil¾ white onion, finely chopped1 large garlic clove, finely chopped¼ tsp ground cumin¼ tsp sweet smoked paprika¼ tsp taco or Cajun seasoning 1 tbsp tomato purée400g tin black beanssea salt 1 tbsp light olive oil ¾ white onion, finely chopped 1 large garlic clove, finely chopped ¼ tsp ground cumin ¼ tsp sweet smoked paprika ¼ tsp taco or Cajun seasoning 1 tbsp tomato purée 400g tin black beans sea salt 150g/5½oz cherry tomatoes, quartered¼ white onion, finely chopped 1 tbsp finely chopped fresh coriander 150g/5½oz cherry tomatoes, quartered ¼ white onion, finely chopped 1 tbsp finely chopped fresh coriander 250g pouch microwave rice1 large ripe avocado, cubedgrated cheesesoured cream 250g pouch microwave rice 1 large ripe avocado, cubed grated cheese soured cream Method For the black beans, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic and fry for another couple of minutes until aromatic.Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute.Add the black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 15–20 minutes, or until the mixture has thickened slightly. Season with salt to taste.Meanwhile, to make the tomato salsa salad, mix all the ingredients together with ¼ teaspoon of sea salt. Set aside.To assemble, cook the rice according to the packet instructions and divide between two bowls. Top with the black beans, tomato salad, avocado, grated cheese and/or soured cream. For the black beans, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic and fry for another couple of minutes until aromatic. For the black beans, heat the olive oil in a saucepan over a medium heat, add the onion and a pinch of sea salt and fry for 5–6 minutes, or until soft and just starting to brown. Add the garlic and fry for another couple of minutes until aromatic. Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute. Add the spices and cook for about 1 minute, then add the tomato purée and cook for another minute. Add the black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 15–20 minutes, or until the mixture has thickened slightly. Season with salt to taste. Add the black beans (no need to drain) and stir. Turn up the heat to bring the mixture to the boil, then reduce the heat and simmer, stirring often, for 15–20 minutes, or until the mixture has thickened slightly. Season with salt to taste. Meanwhile, to make the tomato salsa salad, mix all the ingredients together with ¼ teaspoon of sea salt. Set aside. Meanwhile, to make the tomato salsa salad, mix all the ingredients together with ¼ teaspoon of sea salt. Set aside. To assemble, cook the rice according to the packet instructions and divide between two bowls. Top with the black beans, tomato salad, avocado, grated cheese and/or soured cream. To assemble, cook the rice according to the packet instructions and divide between two bowls. Top with the black beans, tomato salad, avocado, grated cheese and/or soured cream. Recipe tips Customise with whatever beans you have in your cupboard – red kidney beans, pinto or borlotti beans – and add shredded lettuce if you like. To make this recipe vegan, serve with plant-based cheese and soured cream. For meat eaters, leftover pulled pork, shredded chicken, or a spiced, seared and sliced steak would make welcome additions."
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Quick chicken stew recipe
An average of 4.7 out of 5 stars from 77 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_chicken_and_92543_16x9.jpg This quick and light chicken stew is an easy and comforting midweek meal. It's packed with vegetables and fairly low in calories, so it's healthy too. Each serving provides 415 kcal, 48g protein, 26.5g carbohydrates (of which 7.5g sugars), 11g fat (of which 2g saturates), 8g fibre and 0.5g salt. With a GI of 49 this meal is high protein, low GI. 1 tbsp light olive oil1 onion, roughly chopped2 garlic cloves, finely chopped8 chicken thighs, boneless, skin removed, cut into bite-sized pieces700ml/1¼ pint chicken stock2 level tbsp plain flour1 level tbsp wholegrain mustard1 star anise (optional)1 cinnamon stick2 celery sticks, sliced2 large carrots, peeled and cut into 1.5cm/½in cubes300g/10½oz small new potatoes, scrubbed and halved200g/7oz frozen soya beans (edamame), defrosted2 tbsp finely chopped fresh tarragonsalt and freshly ground black pepper 1 tbsp light olive oil 1 onion, roughly chopped 2 garlic cloves, finely chopped 8 chicken thighs, boneless, skin removed, cut into bite-sized pieces 700ml/1¼ pint chicken stock 2 level tbsp plain flour 1 level tbsp wholegrain mustard 1 star anise (optional) 1 cinnamon stick 2 celery sticks, sliced 2 large carrots, peeled and cut into 1.5cm/½in cubes 300g/10½oz small new potatoes, scrubbed and halved 200g/7oz frozen soya beans (edamame), defrosted 2 tbsp finely chopped fresh tarragon salt and freshly ground black pepper Method Heat the oil in a wide frying pan over a medium heat. Add the onion, garlic and chicken and stir-fry for 2–3 minutes.Meanwhile, pour the stock into a saucepan and bring to the boil.Stir the flour into the chicken and gradually add the hot stock. Stir in the mustard, star anise, cinnamon, celery, carrots and potatoes. Bring to the boil, cover and reduce the heat to medium. Cook for 15–20 minutes.Uncover, increase the heat, and cook for 5 minutes, or until the chicken is cooked through and the vegetables are tender.Stir in the soya beans and cook for 2–3 minutes. Season well and stir in the tarragon. Serve immediately in four warm bowls. Heat the oil in a wide frying pan over a medium heat. Add the onion, garlic and chicken and stir-fry for 2–3 minutes. Heat the oil in a wide frying pan over a medium heat. Add the onion, garlic and chicken and stir-fry for 2–3 minutes. Meanwhile, pour the stock into a saucepan and bring to the boil. Meanwhile, pour the stock into a saucepan and bring to the boil. Stir the flour into the chicken and gradually add the hot stock. Stir in the mustard, star anise, cinnamon, celery, carrots and potatoes. Bring to the boil, cover and reduce the heat to medium. Cook for 15–20 minutes. Stir the flour into the chicken and gradually add the hot stock. Stir in the mustard, star anise, cinnamon, celery, carrots and potatoes. Bring to the boil, cover and reduce the heat to medium. Cook for 15–20 minutes. Uncover, increase the heat, and cook for 5 minutes, or until the chicken is cooked through and the vegetables are tender. Uncover, increase the heat, and cook for 5 minutes, or until the chicken is cooked through and the vegetables are tender. Stir in the soya beans and cook for 2–3 minutes. Season well and stir in the tarragon. Serve immediately in four warm bowls. Stir in the soya beans and cook for 2–3 minutes. Season well and stir in the tarragon. Serve immediately in four warm bowls. Recipe tips Chicken stew can be frozen for up to 3 months. Defrost fully in the fridge before reheating. Feel free to switch around ingredients. Frozen broad beans or green beans are a good substitute for edamame. Parsley can stand in for tarragon if it's hard to come by. If you don't have a cinnamon stick, you can substitute ¼ tsp ground cinnamon.
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"title": "Quick chicken stew recipe",
"content": "An average of 4.7 out of 5 stars from 77 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_chicken_and_92543_16x9.jpg This quick and light chicken stew is an easy and comforting midweek meal. It's packed with vegetables and fairly low in calories, so it's healthy too. Each serving provides 415 kcal, 48g protein, 26.5g carbohydrates (of which 7.5g sugars), 11g fat (of which 2g saturates), 8g fibre and 0.5g salt. With a GI of 49 this meal is high protein, low GI. 1 tbsp light olive oil1 onion, roughly chopped2 garlic cloves, finely chopped8 chicken thighs, boneless, skin removed, cut into bite-sized pieces700ml/1¼ pint chicken stock2 level tbsp plain flour1 level tbsp wholegrain mustard1 star anise (optional)1 cinnamon stick2 celery sticks, sliced2 large carrots, peeled and cut into 1.5cm/½in cubes300g/10½oz small new potatoes, scrubbed and halved200g/7oz frozen soya beans (edamame), defrosted2 tbsp finely chopped fresh tarragonsalt and freshly ground black pepper 1 tbsp light olive oil 1 onion, roughly chopped 2 garlic cloves, finely chopped 8 chicken thighs, boneless, skin removed, cut into bite-sized pieces 700ml/1¼ pint chicken stock 2 level tbsp plain flour 1 level tbsp wholegrain mustard 1 star anise (optional) 1 cinnamon stick 2 celery sticks, sliced 2 large carrots, peeled and cut into 1.5cm/½in cubes 300g/10½oz small new potatoes, scrubbed and halved 200g/7oz frozen soya beans (edamame), defrosted 2 tbsp finely chopped fresh tarragon salt and freshly ground black pepper Method Heat the oil in a wide frying pan over a medium heat. Add the onion, garlic and chicken and stir-fry for 2–3 minutes.Meanwhile, pour the stock into a saucepan and bring to the boil.Stir the flour into the chicken and gradually add the hot stock. Stir in the mustard, star anise, cinnamon, celery, carrots and potatoes. Bring to the boil, cover and reduce the heat to medium. Cook for 15–20 minutes.Uncover, increase the heat, and cook for 5 minutes, or until the chicken is cooked through and the vegetables are tender.Stir in the soya beans and cook for 2–3 minutes. Season well and stir in the tarragon. Serve immediately in four warm bowls. Heat the oil in a wide frying pan over a medium heat. Add the onion, garlic and chicken and stir-fry for 2–3 minutes. Heat the oil in a wide frying pan over a medium heat. Add the onion, garlic and chicken and stir-fry for 2–3 minutes. Meanwhile, pour the stock into a saucepan and bring to the boil. Meanwhile, pour the stock into a saucepan and bring to the boil. Stir the flour into the chicken and gradually add the hot stock. Stir in the mustard, star anise, cinnamon, celery, carrots and potatoes. Bring to the boil, cover and reduce the heat to medium. Cook for 15–20 minutes. Stir the flour into the chicken and gradually add the hot stock. Stir in the mustard, star anise, cinnamon, celery, carrots and potatoes. Bring to the boil, cover and reduce the heat to medium. Cook for 15–20 minutes. Uncover, increase the heat, and cook for 5 minutes, or until the chicken is cooked through and the vegetables are tender. Uncover, increase the heat, and cook for 5 minutes, or until the chicken is cooked through and the vegetables are tender. Stir in the soya beans and cook for 2–3 minutes. Season well and stir in the tarragon. Serve immediately in four warm bowls. Stir in the soya beans and cook for 2–3 minutes. Season well and stir in the tarragon. Serve immediately in four warm bowls. Recipe tips Chicken stew can be frozen for up to 3 months. Defrost fully in the fridge before reheating. Feel free to switch around ingredients. Frozen broad beans or green beans are a good substitute for edamame. Parsley can stand in for tarragon if it's hard to come by. If you don't have a cinnamon stick, you can substitute ¼ tsp ground cinnamon."
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Barbecue bean pie recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecue_bean_pie_44073_16x9.jpg The ultimate in uncomplicated comfort food. A batch-cooked tomato and lentil sauce is mixed with baked beans and barbecue sauce for a tangy and slightly sweet base, topped with creamy mashed potato. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. The batch-cooked tomato and lentil sauce makes enough for three recipes. If you're not following the meal plan, freeze the remaining two-thirds to use in other recipes. Each serving provides 564 kcal, 19.3g protein, 82.8g carbohydrate (of which 25.1g sugars), 12.1g fat (of which 4.8g saturates), 23.1g fibre and 0.66g salt. 2 tsp olive oil3 onions, finely chopped3 garlic cloves, crushed3 x 400g tins chopped tomatoes500g/1lb 2oz passata300g/10½oz red lentils, washed750ml/1¼ pint boiling water2 tsp sugar or honey (optional) 2 tsp olive oil 3 onions, finely chopped 3 garlic cloves, crushed 3 x 400g tins chopped tomatoes 500g/1lb 2oz passata 300g/10½oz red lentils, washed 750ml/1¼ pint boiling water 2 tsp sugar or honey (optional) 1kg/2lb 4oz potatoes, peeled and cut into large chunks2 tsp vegetable oil500g/1lb 2oz carrots, peeled and cut into 2cm/¾in pieces3 peppers, seeds removed, chopped into 2cm/¾in pieces⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight), see above400g tin baked beans100g/3½oz barbecue sauce2 tbsp butter300g/10½oz frozen peas, to servesalt and ground black pepper 1kg/2lb 4oz potatoes, peeled and cut into large chunks 2 tsp vegetable oil 500g/1lb 2oz carrots, peeled and cut into 2cm/¾in pieces 3 peppers, seeds removed, chopped into 2cm/¾in pieces ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight), see above 400g tin baked beans 100g/3½oz barbecue sauce 2 tbsp butter 300g/10½oz frozen peas, to serve salt and ground black pepper Method To make the tomato and lentil sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until they have softened and are just starting to turn translucent. Add the chopped tomatoes, passata, red lentils and boiling water and season with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes and up to 1 hour, stirring occasionally, until the sauce is thick. Set aside. To make the pie, put the potatoes in a large saucepan of boiling salted water and cook for 20–25 minutes until tender. While the potatoes are cooking, heat the vegetable oil in a small frying pan or saucepan over a medium heat and add the carrots. Fry for 5–10 minutes, stirring often, until starting to soften. Add the peppers and cook for a further 5 minutes until both of the vegetables are almost cooked.Put a third of the tomato and lentil sauce into the base of a pie dish (set aside the remaining sauce for other recipes in this meal plan). Add the carrots and peppers, baked beans and barbecue sauce and season with plenty of salt and pepper. Give everything a good stir.Preheat the oven to 220C/200C Fan/Gas 7. When the potatoes have cooked, drain and mash with the butter and season with salt and pepper. Spread over the top of the bean mixture and smooth out with a fork. Bake in the oven for 30 minutes or until hot throughout. Meanwhile, cook the frozen peas in a saucepan of boiling water for 2–3 minutes. Serve alongside the pie. To make the tomato and lentil sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until they have softened and are just starting to turn translucent. To make the tomato and lentil sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until they have softened and are just starting to turn translucent. Add the chopped tomatoes, passata, red lentils and boiling water and season with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes and up to 1 hour, stirring occasionally, until the sauce is thick. Set aside. Add the chopped tomatoes, passata, red lentils and boiling water and season with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes and up to 1 hour, stirring occasionally, until the sauce is thick. Set aside. To make the pie, put the potatoes in a large saucepan of boiling salted water and cook for 20–25 minutes until tender. To make the pie, put the potatoes in a large saucepan of boiling salted water and cook for 20–25 minutes until tender. While the potatoes are cooking, heat the vegetable oil in a small frying pan or saucepan over a medium heat and add the carrots. Fry for 5–10 minutes, stirring often, until starting to soften. Add the peppers and cook for a further 5 minutes until both of the vegetables are almost cooked. While the potatoes are cooking, heat the vegetable oil in a small frying pan or saucepan over a medium heat and add the carrots. Fry for 5–10 minutes, stirring often, until starting to soften. Add the peppers and cook for a further 5 minutes until both of the vegetables are almost cooked. Put a third of the tomato and lentil sauce into the base of a pie dish (set aside the remaining sauce for other recipes in this meal plan). Add the carrots and peppers, baked beans and barbecue sauce and season with plenty of salt and pepper. Give everything a good stir. Put a third of the tomato and lentil sauce into the base of a pie dish (set aside the remaining sauce for other recipes in this meal plan). Add the carrots and peppers, baked beans and barbecue sauce and season with plenty of salt and pepper. Give everything a good stir. Preheat the oven to 220C/200C Fan/Gas 7. When the potatoes have cooked, drain and mash with the butter and season with salt and pepper. Spread over the top of the bean mixture and smooth out with a fork. Bake in the oven for 30 minutes or until hot throughout. Preheat the oven to 220C/200C Fan/Gas 7. When the potatoes have cooked, drain and mash with the butter and season with salt and pepper. Spread over the top of the bean mixture and smooth out with a fork. Bake in the oven for 30 minutes or until hot throughout. Meanwhile, cook the frozen peas in a saucepan of boiling water for 2–3 minutes. Serve alongside the pie. Meanwhile, cook the frozen peas in a saucepan of boiling water for 2–3 minutes. Serve alongside the pie. Recipe tips If you have more time, cook the sauce on a low heat for up to 1 hour as it will improve the more it is cooked. Tinned tomatoes can taste a little sour sometimes. If you have some sugar or honey in the store cupboard, add 2 teaspoons sugar or honey at the end of the cooking time to add a little sweetness.
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"title": "Barbecue bean pie 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/barbecue_bean_pie_44073_16x9.jpg The ultimate in uncomplicated comfort food. A batch-cooked tomato and lentil sauce is mixed with baked beans and barbecue sauce for a tangy and slightly sweet base, topped with creamy mashed potato. This recipe is part of a vegetarian batch cook meal plan. It is designed to be made in conjunction with a low-cost store-cupboard. The batch-cooked tomato and lentil sauce makes enough for three recipes. If you're not following the meal plan, freeze the remaining two-thirds to use in other recipes. Each serving provides 564 kcal, 19.3g protein, 82.8g carbohydrate (of which 25.1g sugars), 12.1g fat (of which 4.8g saturates), 23.1g fibre and 0.66g salt. 2 tsp olive oil3 onions, finely chopped3 garlic cloves, crushed3 x 400g tins chopped tomatoes500g/1lb 2oz passata300g/10½oz red lentils, washed750ml/1¼ pint boiling water2 tsp sugar or honey (optional) 2 tsp olive oil 3 onions, finely chopped 3 garlic cloves, crushed 3 x 400g tins chopped tomatoes 500g/1lb 2oz passata 300g/10½oz red lentils, washed 750ml/1¼ pint boiling water 2 tsp sugar or honey (optional) 1kg/2lb 4oz potatoes, peeled and cut into large chunks2 tsp vegetable oil500g/1lb 2oz carrots, peeled and cut into 2cm/¾in pieces3 peppers, seeds removed, chopped into 2cm/¾in pieces⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight), see above400g tin baked beans100g/3½oz barbecue sauce2 tbsp butter300g/10½oz frozen peas, to servesalt and ground black pepper 1kg/2lb 4oz potatoes, peeled and cut into large chunks 2 tsp vegetable oil 500g/1lb 2oz carrots, peeled and cut into 2cm/¾in pieces 3 peppers, seeds removed, chopped into 2cm/¾in pieces ⅓ of the batch-cooked tomato and lentil sauce (about 900g/2lb cooked weight), see above 400g tin baked beans 100g/3½oz barbecue sauce 2 tbsp butter 300g/10½oz frozen peas, to serve salt and ground black pepper Method To make the tomato and lentil sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until they have softened and are just starting to turn translucent. Add the chopped tomatoes, passata, red lentils and boiling water and season with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes and up to 1 hour, stirring occasionally, until the sauce is thick. Set aside. To make the pie, put the potatoes in a large saucepan of boiling salted water and cook for 20–25 minutes until tender. While the potatoes are cooking, heat the vegetable oil in a small frying pan or saucepan over a medium heat and add the carrots. Fry for 5–10 minutes, stirring often, until starting to soften. Add the peppers and cook for a further 5 minutes until both of the vegetables are almost cooked.Put a third of the tomato and lentil sauce into the base of a pie dish (set aside the remaining sauce for other recipes in this meal plan). Add the carrots and peppers, baked beans and barbecue sauce and season with plenty of salt and pepper. Give everything a good stir.Preheat the oven to 220C/200C Fan/Gas 7. When the potatoes have cooked, drain and mash with the butter and season with salt and pepper. Spread over the top of the bean mixture and smooth out with a fork. Bake in the oven for 30 minutes or until hot throughout. Meanwhile, cook the frozen peas in a saucepan of boiling water for 2–3 minutes. Serve alongside the pie. To make the tomato and lentil sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until they have softened and are just starting to turn translucent. To make the tomato and lentil sauce, heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5–10 minutes until they have softened and are just starting to turn translucent. Add the chopped tomatoes, passata, red lentils and boiling water and season with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes and up to 1 hour, stirring occasionally, until the sauce is thick. Set aside. Add the chopped tomatoes, passata, red lentils and boiling water and season with salt and pepper. Give everything a good stir and put the lid on, slightly ajar, and turn the heat down to low. Cook for at least 30 minutes and up to 1 hour, stirring occasionally, until the sauce is thick. Set aside. To make the pie, put the potatoes in a large saucepan of boiling salted water and cook for 20–25 minutes until tender. To make the pie, put the potatoes in a large saucepan of boiling salted water and cook for 20–25 minutes until tender. While the potatoes are cooking, heat the vegetable oil in a small frying pan or saucepan over a medium heat and add the carrots. Fry for 5–10 minutes, stirring often, until starting to soften. Add the peppers and cook for a further 5 minutes until both of the vegetables are almost cooked. While the potatoes are cooking, heat the vegetable oil in a small frying pan or saucepan over a medium heat and add the carrots. Fry for 5–10 minutes, stirring often, until starting to soften. Add the peppers and cook for a further 5 minutes until both of the vegetables are almost cooked. Put a third of the tomato and lentil sauce into the base of a pie dish (set aside the remaining sauce for other recipes in this meal plan). Add the carrots and peppers, baked beans and barbecue sauce and season with plenty of salt and pepper. Give everything a good stir. Put a third of the tomato and lentil sauce into the base of a pie dish (set aside the remaining sauce for other recipes in this meal plan). Add the carrots and peppers, baked beans and barbecue sauce and season with plenty of salt and pepper. Give everything a good stir. Preheat the oven to 220C/200C Fan/Gas 7. When the potatoes have cooked, drain and mash with the butter and season with salt and pepper. Spread over the top of the bean mixture and smooth out with a fork. Bake in the oven for 30 minutes or until hot throughout. Preheat the oven to 220C/200C Fan/Gas 7. When the potatoes have cooked, drain and mash with the butter and season with salt and pepper. Spread over the top of the bean mixture and smooth out with a fork. Bake in the oven for 30 minutes or until hot throughout. Meanwhile, cook the frozen peas in a saucepan of boiling water for 2–3 minutes. Serve alongside the pie. Meanwhile, cook the frozen peas in a saucepan of boiling water for 2–3 minutes. Serve alongside the pie. Recipe tips If you have more time, cook the sauce on a low heat for up to 1 hour as it will improve the more it is cooked. Tinned tomatoes can taste a little sour sometimes. If you have some sugar or honey in the store cupboard, add 2 teaspoons sugar or honey at the end of the cooking time to add a little sweetness."
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Eat Well for Less smoothie bowl recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoothie_oat_bowl_88912_16x9.jpg Oats are a great way to start the day. Here they are blitzed with fruit and coconut water to make a delicious slow-release vegan smoothie. Topped with more fruit and some chia seeds, this is a really substantial smoothie bowl to keep you full until lunchtime. Each serving provides 200 kcal, 3g protein, 33g carbohydrate (of which 25g sugars), 5g fat (of which 2g saturates), 8g fibre and 0.1g salt. 160g/5⅔oz strawberries, hulled and roughly chopped1 red-skinned eating apple, cored and roughly chopped1 ripe banana, peeled and roughly chopped80g/2⅔oz porridge oats150ml/¼ pint coconut water (see recipe tips)80g/2⅔oz mixed fresh berries, such as raspberries, blackberries, blueberries and extra strawberries (or frozen and defrosted berries)1 tbsp chia seeds 160g/5⅔oz strawberries, hulled and roughly chopped 1 red-skinned eating apple, cored and roughly chopped 1 ripe banana, peeled and roughly chopped 80g/2⅔oz porridge oats 150ml/¼ pint coconut water (see recipe tips) 80g/2⅔oz mixed fresh berries, such as raspberries, blackberries, blueberries and extra strawberries (or frozen and defrosted berries) 1 tbsp chia seeds Method Tip the strawberries, apple, banana, oats and coconut water into a large blender and blitz together until smooth, scraping down the sides once or twice.Divide the oat smoothie mixture between two serving bowls, then top with the mixed berries and chia seeds. Serve immediately. Tip the strawberries, apple, banana, oats and coconut water into a large blender and blitz together until smooth, scraping down the sides once or twice. Tip the strawberries, apple, banana, oats and coconut water into a large blender and blitz together until smooth, scraping down the sides once or twice. Divide the oat smoothie mixture between two serving bowls, then top with the mixed berries and chia seeds. Serve immediately. Divide the oat smoothie mixture between two serving bowls, then top with the mixed berries and chia seeds. Serve immediately. Recipe tips You can use any plant-based milks instead of coconut water; simply pick your favourite one. There are several choices readily available, including almond or cashew milk, as well as coconut milk – just ensure that you choose the unsweetened version.
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"title": "Eat Well for Less smoothie bowl 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/smoothie_oat_bowl_88912_16x9.jpg Oats are a great way to start the day. Here they are blitzed with fruit and coconut water to make a delicious slow-release vegan smoothie. Topped with more fruit and some chia seeds, this is a really substantial smoothie bowl to keep you full until lunchtime. Each serving provides 200 kcal, 3g protein, 33g carbohydrate (of which 25g sugars), 5g fat (of which 2g saturates), 8g fibre and 0.1g salt. 160g/5⅔oz strawberries, hulled and roughly chopped1 red-skinned eating apple, cored and roughly chopped1 ripe banana, peeled and roughly chopped80g/2⅔oz porridge oats150ml/¼ pint coconut water (see recipe tips)80g/2⅔oz mixed fresh berries, such as raspberries, blackberries, blueberries and extra strawberries (or frozen and defrosted berries)1 tbsp chia seeds 160g/5⅔oz strawberries, hulled and roughly chopped 1 red-skinned eating apple, cored and roughly chopped 1 ripe banana, peeled and roughly chopped 80g/2⅔oz porridge oats 150ml/¼ pint coconut water (see recipe tips) 80g/2⅔oz mixed fresh berries, such as raspberries, blackberries, blueberries and extra strawberries (or frozen and defrosted berries) 1 tbsp chia seeds Method Tip the strawberries, apple, banana, oats and coconut water into a large blender and blitz together until smooth, scraping down the sides once or twice.Divide the oat smoothie mixture between two serving bowls, then top with the mixed berries and chia seeds. Serve immediately. Tip the strawberries, apple, banana, oats and coconut water into a large blender and blitz together until smooth, scraping down the sides once or twice. Tip the strawberries, apple, banana, oats and coconut water into a large blender and blitz together until smooth, scraping down the sides once or twice. Divide the oat smoothie mixture between two serving bowls, then top with the mixed berries and chia seeds. Serve immediately. Divide the oat smoothie mixture between two serving bowls, then top with the mixed berries and chia seeds. Serve immediately. Recipe tips You can use any plant-based milks instead of coconut water; simply pick your favourite one. There are several choices readily available, including almond or cashew milk, as well as coconut milk – just ensure that you choose the unsweetened version."
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bd9ff672c6b1386b9dd5681dc3ccf7fde38542e1ccaabd6ad95e1ff6acba03fd
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Lentil bolognese recipe
An average of 4.2 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_bolognese_60554_16x9.jpg Mushrooms add a rich savoury flavour to a lentil bolognese; a punchy spoonful of yeast extract will boost the flavour of the ragu further. Serve with pasta, or use in a vegetarian or vegan lasagne. Each serving provides 258 kcal, 16g protein, 34g carbohydrates (of which 9g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 0.7g salt. ½ tbsp olive oil1 celery stick, finely chopped1 onion, finely chopped1 carrot, peeled and finely chopped100g/3½oz mushrooms, finely chopped400g tin chopped tomatoes1 tbsp tomato purée1 tsp dried oregano or thyme200g/7oz brown or green lentils100ml/3½fl oz vegan red wine500ml/18fl oz vegetable stock1 tsp yeast extract, such as Marmite (optional)½ lemon, juice only (optional)salt and freshly ground black pepper ½ tbsp olive oil 1 celery stick, finely chopped 1 onion, finely chopped 1 carrot, peeled and finely chopped 100g/3½oz mushrooms, finely chopped 400g tin chopped tomatoes 1 tbsp tomato purée 1 tsp dried oregano or thyme 200g/7oz brown or green lentils 100ml/3½fl oz vegan red wine 500ml/18fl oz vegetable stock 1 tsp yeast extract, such as Marmite (optional) ½ lemon, juice only (optional) salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft. Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated.Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice. Cook the pasta according to the packet instructions, drain and serve with the bolognese. Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft. Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft. Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated. Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated. Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice. Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice. Cook the pasta according to the packet instructions, drain and serve with the bolognese. Cook the pasta according to the packet instructions, drain and serve with the bolognese.
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"title": "Lentil bolognese recipe",
"content": "An average of 4.2 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_bolognese_60554_16x9.jpg Mushrooms add a rich savoury flavour to a lentil bolognese; a punchy spoonful of yeast extract will boost the flavour of the ragu further. Serve with pasta, or use in a vegetarian or vegan lasagne. Each serving provides 258 kcal, 16g protein, 34g carbohydrates (of which 9g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 0.7g salt. ½ tbsp olive oil1 celery stick, finely chopped1 onion, finely chopped1 carrot, peeled and finely chopped100g/3½oz mushrooms, finely chopped400g tin chopped tomatoes1 tbsp tomato purée1 tsp dried oregano or thyme200g/7oz brown or green lentils100ml/3½fl oz vegan red wine500ml/18fl oz vegetable stock1 tsp yeast extract, such as Marmite (optional)½ lemon, juice only (optional)salt and freshly ground black pepper ½ tbsp olive oil 1 celery stick, finely chopped 1 onion, finely chopped 1 carrot, peeled and finely chopped 100g/3½oz mushrooms, finely chopped 400g tin chopped tomatoes 1 tbsp tomato purée 1 tsp dried oregano or thyme 200g/7oz brown or green lentils 100ml/3½fl oz vegan red wine 500ml/18fl oz vegetable stock 1 tsp yeast extract, such as Marmite (optional) ½ lemon, juice only (optional) salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft. Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated.Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice. Cook the pasta according to the packet instructions, drain and serve with the bolognese. Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft. Heat the oil in a large frying pan over a medium–low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft. Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated. Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated. Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice. Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20–25 minutes, until the lentils are tender. Taste and check the seasoning – if the sauce is too salty, add a good squeeze of lemon juice. Cook the pasta according to the packet instructions, drain and serve with the bolognese. Cook the pasta according to the packet instructions, drain and serve with the bolognese."
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ffa915df4e24ff3b11ea260191e298ed2b2b853b1fc13455a4dbfe3a7dd416ed
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Keralan-style boiled egg curry (Mutta aviyal) recipe
An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keralan_egg_curry_02305_16x9.jpg This south Indian egg curry recipe is simple to prepare and totally delicious to eat. For this recipe you will need a food processor. 2 medium-sized potatoes (alternatively use 3–4 new potatoes), peeled and cut into wedges8 free-range eggs 1 fresh coconut, including the coconut water, peeled and roughly chopped (alternatively use a 400g tin coconut milk, see Recipe Tip)1 red onion, roughly chopped1 heaped tsp chilli powder ½ tsp ground turmeric 2 tbsp oil 1 heaped tsp cumin seeds 15–20 fresh curry leaves, shredded or chopped4–5 fresh green finger chillies, slit across the centre lengthwayssalt, to taste 2 medium-sized potatoes (alternatively use 3–4 new potatoes), peeled and cut into wedges 8 free-range eggs 1 fresh coconut, including the coconut water, peeled and roughly chopped (alternatively use a 400g tin coconut milk, see Recipe Tip) 1 red onion, roughly chopped 1 heaped tsp chilli powder ½ tsp ground turmeric 2 tbsp oil 1 heaped tsp cumin seeds 15–20 fresh curry leaves, shredded or chopped 4–5 fresh green finger chillies, slit across the centre lengthways salt, to taste cooked basmati rice2 tbsp freshly grated coconut1 tsp black mustard seeds8 curry leaves2cm/¾in fresh ginger, julienned cooked basmati rice 2 tbsp freshly grated coconut 1 tsp black mustard seeds 8 curry leaves 2cm/¾in fresh ginger, julienned Method Boil the potatoes in a saucepan of boiling water, until just cooked and drain. Set aside.Boil the eggs in a saucepan of boiling water for 7–8 minutes, then cool under cold running water and carefully shell. Set aside.In a food processor or blender, blend the coconut (and any reserved coconut water) or coconut milk with the onion, chilli and turmeric to a smooth paste. Set aside.Heat the oil in a saucepan big enough to hold everything and add the cumin, curry leaves and green chillies. Fry until the cumin changes colour and then pour the reserved blended coconut mixture into the pan. The curry will pop and splutter, so be careful.If the mixture looks dry, add a splash of water. Let the mixture simmer for 15–20 minutes, adding more water to retain a sauce consistency. It is ready when the raw onion flavour has gone.Add the reserved cooked potatoes and eggs – you may need to add a bit more water to bring it to a curry consistency. When everything is heated through, season with salt.Serve with rice and top with the grated coconut (if using), black mustard seeds, curry leaves and sliced ginger. Boil the potatoes in a saucepan of boiling water, until just cooked and drain. Set aside. Boil the potatoes in a saucepan of boiling water, until just cooked and drain. Set aside. Boil the eggs in a saucepan of boiling water for 7–8 minutes, then cool under cold running water and carefully shell. Set aside. Boil the eggs in a saucepan of boiling water for 7–8 minutes, then cool under cold running water and carefully shell. Set aside. In a food processor or blender, blend the coconut (and any reserved coconut water) or coconut milk with the onion, chilli and turmeric to a smooth paste. Set aside. In a food processor or blender, blend the coconut (and any reserved coconut water) or coconut milk with the onion, chilli and turmeric to a smooth paste. Set aside. Heat the oil in a saucepan big enough to hold everything and add the cumin, curry leaves and green chillies. Fry until the cumin changes colour and then pour the reserved blended coconut mixture into the pan. The curry will pop and splutter, so be careful. Heat the oil in a saucepan big enough to hold everything and add the cumin, curry leaves and green chillies. Fry until the cumin changes colour and then pour the reserved blended coconut mixture into the pan. The curry will pop and splutter, so be careful. If the mixture looks dry, add a splash of water. Let the mixture simmer for 15–20 minutes, adding more water to retain a sauce consistency. It is ready when the raw onion flavour has gone. If the mixture looks dry, add a splash of water. Let the mixture simmer for 15–20 minutes, adding more water to retain a sauce consistency. It is ready when the raw onion flavour has gone. Add the reserved cooked potatoes and eggs – you may need to add a bit more water to bring it to a curry consistency. When everything is heated through, season with salt. Add the reserved cooked potatoes and eggs – you may need to add a bit more water to bring it to a curry consistency. When everything is heated through, season with salt. Serve with rice and top with the grated coconut (if using), black mustard seeds, curry leaves and sliced ginger. Serve with rice and top with the grated coconut (if using), black mustard seeds, curry leaves and sliced ginger. Recipe tips If you don't have a powerful food processor, grate the coconut before blending with the other ingredients. Crack it open first, then use either a box grater or a food processor to grate it. You could also use coconut milk instead.
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"title": "Keralan-style boiled egg curry (Mutta aviyal) recipe",
"content": "An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/keralan_egg_curry_02305_16x9.jpg This south Indian egg curry recipe is simple to prepare and totally delicious to eat. For this recipe you will need a food processor. 2 medium-sized potatoes (alternatively use 3–4 new potatoes), peeled and cut into wedges8 free-range eggs 1 fresh coconut, including the coconut water, peeled and roughly chopped (alternatively use a 400g tin coconut milk, see Recipe Tip)1 red onion, roughly chopped1 heaped tsp chilli powder ½ tsp ground turmeric 2 tbsp oil 1 heaped tsp cumin seeds 15–20 fresh curry leaves, shredded or chopped4–5 fresh green finger chillies, slit across the centre lengthwayssalt, to taste 2 medium-sized potatoes (alternatively use 3–4 new potatoes), peeled and cut into wedges 8 free-range eggs 1 fresh coconut, including the coconut water, peeled and roughly chopped (alternatively use a 400g tin coconut milk, see Recipe Tip) 1 red onion, roughly chopped 1 heaped tsp chilli powder ½ tsp ground turmeric 2 tbsp oil 1 heaped tsp cumin seeds 15–20 fresh curry leaves, shredded or chopped 4–5 fresh green finger chillies, slit across the centre lengthways salt, to taste cooked basmati rice2 tbsp freshly grated coconut1 tsp black mustard seeds8 curry leaves2cm/¾in fresh ginger, julienned cooked basmati rice 2 tbsp freshly grated coconut 1 tsp black mustard seeds 8 curry leaves 2cm/¾in fresh ginger, julienned Method Boil the potatoes in a saucepan of boiling water, until just cooked and drain. Set aside.Boil the eggs in a saucepan of boiling water for 7–8 minutes, then cool under cold running water and carefully shell. Set aside.In a food processor or blender, blend the coconut (and any reserved coconut water) or coconut milk with the onion, chilli and turmeric to a smooth paste. Set aside.Heat the oil in a saucepan big enough to hold everything and add the cumin, curry leaves and green chillies. Fry until the cumin changes colour and then pour the reserved blended coconut mixture into the pan. The curry will pop and splutter, so be careful.If the mixture looks dry, add a splash of water. Let the mixture simmer for 15–20 minutes, adding more water to retain a sauce consistency. It is ready when the raw onion flavour has gone.Add the reserved cooked potatoes and eggs – you may need to add a bit more water to bring it to a curry consistency. When everything is heated through, season with salt.Serve with rice and top with the grated coconut (if using), black mustard seeds, curry leaves and sliced ginger. Boil the potatoes in a saucepan of boiling water, until just cooked and drain. Set aside. Boil the potatoes in a saucepan of boiling water, until just cooked and drain. Set aside. Boil the eggs in a saucepan of boiling water for 7–8 minutes, then cool under cold running water and carefully shell. Set aside. Boil the eggs in a saucepan of boiling water for 7–8 minutes, then cool under cold running water and carefully shell. Set aside. In a food processor or blender, blend the coconut (and any reserved coconut water) or coconut milk with the onion, chilli and turmeric to a smooth paste. Set aside. In a food processor or blender, blend the coconut (and any reserved coconut water) or coconut milk with the onion, chilli and turmeric to a smooth paste. Set aside. Heat the oil in a saucepan big enough to hold everything and add the cumin, curry leaves and green chillies. Fry until the cumin changes colour and then pour the reserved blended coconut mixture into the pan. The curry will pop and splutter, so be careful. Heat the oil in a saucepan big enough to hold everything and add the cumin, curry leaves and green chillies. Fry until the cumin changes colour and then pour the reserved blended coconut mixture into the pan. The curry will pop and splutter, so be careful. If the mixture looks dry, add a splash of water. Let the mixture simmer for 15–20 minutes, adding more water to retain a sauce consistency. It is ready when the raw onion flavour has gone. If the mixture looks dry, add a splash of water. Let the mixture simmer for 15–20 minutes, adding more water to retain a sauce consistency. It is ready when the raw onion flavour has gone. Add the reserved cooked potatoes and eggs – you may need to add a bit more water to bring it to a curry consistency. When everything is heated through, season with salt. Add the reserved cooked potatoes and eggs – you may need to add a bit more water to bring it to a curry consistency. When everything is heated through, season with salt. Serve with rice and top with the grated coconut (if using), black mustard seeds, curry leaves and sliced ginger. Serve with rice and top with the grated coconut (if using), black mustard seeds, curry leaves and sliced ginger. Recipe tips If you don't have a powerful food processor, grate the coconut before blending with the other ingredients. Crack it open first, then use either a box grater or a food processor to grate it. You could also use coconut milk instead."
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d3d72e18003edf317965ec5870f43855de83f5e25d1ff7d0104e96321de9fa64
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Homemade soft tacos with beef and black beans recipe
To make the red onion pickle, put the vinegar, sugar and salt in a small saucepan, cover with cold water and bring to the boil. Take the pan off the heat and add the onion. Leave to stand for 30–60 minutes. Drain well before serving.To make the tortillas, place the flour and salt in a large bowl and gradually add the oil and 125ml/4fl oz water, stirring constantly until the mixture comes together to form a rough dough. Transfer to a lightly floured surface and knead for 5 minutes. Roll into a ball, wrap in cling film and chill for 30 minutes.To make the beef taco filling, heat the oil in a large frying pan and cook the onion and peppers for 5 minutes, or until softened. Add the garlic and spices and cook for 1–2 minutes, stirring constantly. Add the mince and cook over a high heat for 2–3 minutes, or until browned, using a wooden spoon to break up any large chunks of meat. Pour over the stock, reduce the heat and simmer for 30 minutes, or until the mince is tender and the liquid almost evaporated, stirring occasionally. Mix all the salsa ingredients together in a small bowl. Cover and keep chilled until ready to serve.To make the black bean filling, mash the beans in large bowl with a potato masher, leaving some whole if you like. Heat the oil in a frying pan and fry the onion until softened. Add the garlic and cook for 1 minute. Sprinkle over the spices and cook with the onion and garlic for a minute before adding the mashed beans, lime juice, honey, salt and 250ml/9fl oz cold water. Bring to a simmer and cook for 3–4 minutes, or until the mixture is thick, stirring constantly. Add a little extra water if you prefer a looser texture. Adjust the seasoning to taste.To finish the tortillas, divide the dough into eight pieces and roll into balls. Use a rolling pin to roll each ball on a lightly floured surface until it has a diameter of around 16cm/6¼in. Place a frying pan over a high heat and when hot, cook the tortillas one at a time for 1–2 minutes on each side, or until lightly browned and cooked through. Dust off any excess flour from each tortilla before you cook it. Stack the tortillas on a plate and cover with a clean tea towel to keep warm.Mix all the guacamole ingredients together in a small bowl. Serve each tortilla with the spicy beef, refried beans, guacamole, salsa and quick red onion pickle on the side. To make the red onion pickle, put the vinegar, sugar and salt in a small saucepan, cover with cold water and bring to the boil. Take the pan off the heat and add the onion. Leave to stand for 30–60 minutes. Drain well before serving. To make the red onion pickle, put the vinegar, sugar and salt in a small saucepan, cover with cold water and bring to the boil. Take the pan off the heat and add the onion. Leave to stand for 30–60 minutes. Drain well before serving. To make the tortillas, place the flour and salt in a large bowl and gradually add the oil and 125ml/4fl oz water, stirring constantly until the mixture comes together to form a rough dough. Transfer to a lightly floured surface and knead for 5 minutes. Roll into a ball, wrap in cling film and chill for 30 minutes. To make the tortillas, place the flour and salt in a large bowl and gradually add the oil and 125ml/4fl oz water, stirring constantly until the mixture comes together to form a rough dough. Transfer to a lightly floured surface and knead for 5 minutes. Roll into a ball, wrap in cling film and chill for 30 minutes. To make the beef taco filling, heat the oil in a large frying pan and cook the onion and peppers for 5 minutes, or until softened. Add the garlic and spices and cook for 1–2 minutes, stirring constantly. Add the mince and cook over a high heat for 2–3 minutes, or until browned, using a wooden spoon to break up any large chunks of meat. Pour over the stock, reduce the heat and simmer for 30 minutes, or until the mince is tender and the liquid almost evaporated, stirring occasionally. To make the beef taco filling, heat the oil in a large frying pan and cook the onion and peppers for 5 minutes, or until softened. Add the garlic and spices and cook for 1–2 minutes, stirring constantly. Add the mince and cook over a high heat for 2–3 minutes, or until browned, using a wooden spoon to break up any large chunks of meat. Pour over the stock, reduce the heat and simmer for 30 minutes, or until the mince is tender and the liquid almost evaporated, stirring occasionally. Mix all the salsa ingredients together in a small bowl. Cover and keep chilled until ready to serve. Mix all the salsa ingredients together in a small bowl. Cover and keep chilled until ready to serve. To make the black bean filling, mash the beans in large bowl with a potato masher, leaving some whole if you like. Heat the oil in a frying pan and fry the onion until softened. Add the garlic and cook for 1 minute. Sprinkle over the spices and cook with the onion and garlic for a minute before adding the mashed beans, lime juice, honey, salt and 250ml/9fl oz cold water. Bring to a simmer and cook for 3–4 minutes, or until the mixture is thick, stirring constantly. Add a little extra water if you prefer a looser texture. Adjust the seasoning to taste. To make the black bean filling, mash the beans in large bowl with a potato masher, leaving some whole if you like. Heat the oil in a frying pan and fry the onion until softened. Add the garlic and cook for 1 minute. Sprinkle over the spices and cook with the onion and garlic for a minute before adding the mashed beans, lime juice, honey, salt and 250ml/9fl oz cold water. Bring to a simmer and cook for 3–4 minutes, or until the mixture is thick, stirring constantly. Add a little extra water if you prefer a looser texture. Adjust the seasoning to taste. To finish the tortillas, divide the dough into eight pieces and roll into balls. Use a rolling pin to roll each ball on a lightly floured surface until it has a diameter of around 16cm/6¼in. To finish the tortillas, divide the dough into eight pieces and roll into balls. Use a rolling pin to roll each ball on a lightly floured surface until it has a diameter of around 16cm/6¼in. Place a frying pan over a high heat and when hot, cook the tortillas one at a time for 1–2 minutes on each side, or until lightly browned and cooked through. Dust off any excess flour from each tortilla before you cook it. Stack the tortillas on a plate and cover with a clean tea towel to keep warm. Place a frying pan over a high heat and when hot, cook the tortillas one at a time for 1–2 minutes on each side, or until lightly browned and cooked through. Dust off any excess flour from each tortilla before you cook it. Stack the tortillas on a plate and cover with a clean tea towel to keep warm. Mix all the guacamole ingredients together in a small bowl. Mix all the guacamole ingredients together in a small bowl. Serve each tortilla with the spicy beef, refried beans, guacamole, salsa and quick red onion pickle on the side. Serve each tortilla with the spicy beef, refried beans, guacamole, salsa and quick red onion pickle on the side.
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"title": "Homemade soft tacos with beef and black beans recipe",
"content": "To make the red onion pickle, put the vinegar, sugar and salt in a small saucepan, cover with cold water and bring to the boil. Take the pan off the heat and add the onion. Leave to stand for 30–60 minutes. Drain well before serving.To make the tortillas, place the flour and salt in a large bowl and gradually add the oil and 125ml/4fl oz water, stirring constantly until the mixture comes together to form a rough dough. Transfer to a lightly floured surface and knead for 5 minutes. Roll into a ball, wrap in cling film and chill for 30 minutes.To make the beef taco filling, heat the oil in a large frying pan and cook the onion and peppers for 5 minutes, or until softened. Add the garlic and spices and cook for 1–2 minutes, stirring constantly. Add the mince and cook over a high heat for 2–3 minutes, or until browned, using a wooden spoon to break up any large chunks of meat. Pour over the stock, reduce the heat and simmer for 30 minutes, or until the mince is tender and the liquid almost evaporated, stirring occasionally. Mix all the salsa ingredients together in a small bowl. Cover and keep chilled until ready to serve.To make the black bean filling, mash the beans in large bowl with a potato masher, leaving some whole if you like. Heat the oil in a frying pan and fry the onion until softened. Add the garlic and cook for 1 minute. Sprinkle over the spices and cook with the onion and garlic for a minute before adding the mashed beans, lime juice, honey, salt and 250ml/9fl oz cold water. Bring to a simmer and cook for 3–4 minutes, or until the mixture is thick, stirring constantly. Add a little extra water if you prefer a looser texture. Adjust the seasoning to taste.To finish the tortillas, divide the dough into eight pieces and roll into balls. Use a rolling pin to roll each ball on a lightly floured surface until it has a diameter of around 16cm/6¼in. Place a frying pan over a high heat and when hot, cook the tortillas one at a time for 1–2 minutes on each side, or until lightly browned and cooked through. Dust off any excess flour from each tortilla before you cook it. Stack the tortillas on a plate and cover with a clean tea towel to keep warm.Mix all the guacamole ingredients together in a small bowl. Serve each tortilla with the spicy beef, refried beans, guacamole, salsa and quick red onion pickle on the side. To make the red onion pickle, put the vinegar, sugar and salt in a small saucepan, cover with cold water and bring to the boil. Take the pan off the heat and add the onion. Leave to stand for 30–60 minutes. Drain well before serving. To make the red onion pickle, put the vinegar, sugar and salt in a small saucepan, cover with cold water and bring to the boil. Take the pan off the heat and add the onion. Leave to stand for 30–60 minutes. Drain well before serving. To make the tortillas, place the flour and salt in a large bowl and gradually add the oil and 125ml/4fl oz water, stirring constantly until the mixture comes together to form a rough dough. Transfer to a lightly floured surface and knead for 5 minutes. Roll into a ball, wrap in cling film and chill for 30 minutes. To make the tortillas, place the flour and salt in a large bowl and gradually add the oil and 125ml/4fl oz water, stirring constantly until the mixture comes together to form a rough dough. Transfer to a lightly floured surface and knead for 5 minutes. Roll into a ball, wrap in cling film and chill for 30 minutes. To make the beef taco filling, heat the oil in a large frying pan and cook the onion and peppers for 5 minutes, or until softened. Add the garlic and spices and cook for 1–2 minutes, stirring constantly. Add the mince and cook over a high heat for 2–3 minutes, or until browned, using a wooden spoon to break up any large chunks of meat. Pour over the stock, reduce the heat and simmer for 30 minutes, or until the mince is tender and the liquid almost evaporated, stirring occasionally. To make the beef taco filling, heat the oil in a large frying pan and cook the onion and peppers for 5 minutes, or until softened. Add the garlic and spices and cook for 1–2 minutes, stirring constantly. Add the mince and cook over a high heat for 2–3 minutes, or until browned, using a wooden spoon to break up any large chunks of meat. Pour over the stock, reduce the heat and simmer for 30 minutes, or until the mince is tender and the liquid almost evaporated, stirring occasionally. Mix all the salsa ingredients together in a small bowl. Cover and keep chilled until ready to serve. Mix all the salsa ingredients together in a small bowl. Cover and keep chilled until ready to serve. To make the black bean filling, mash the beans in large bowl with a potato masher, leaving some whole if you like. Heat the oil in a frying pan and fry the onion until softened. Add the garlic and cook for 1 minute. Sprinkle over the spices and cook with the onion and garlic for a minute before adding the mashed beans, lime juice, honey, salt and 250ml/9fl oz cold water. Bring to a simmer and cook for 3–4 minutes, or until the mixture is thick, stirring constantly. Add a little extra water if you prefer a looser texture. Adjust the seasoning to taste. To make the black bean filling, mash the beans in large bowl with a potato masher, leaving some whole if you like. Heat the oil in a frying pan and fry the onion until softened. Add the garlic and cook for 1 minute. Sprinkle over the spices and cook with the onion and garlic for a minute before adding the mashed beans, lime juice, honey, salt and 250ml/9fl oz cold water. Bring to a simmer and cook for 3–4 minutes, or until the mixture is thick, stirring constantly. Add a little extra water if you prefer a looser texture. Adjust the seasoning to taste. To finish the tortillas, divide the dough into eight pieces and roll into balls. Use a rolling pin to roll each ball on a lightly floured surface until it has a diameter of around 16cm/6¼in. To finish the tortillas, divide the dough into eight pieces and roll into balls. Use a rolling pin to roll each ball on a lightly floured surface until it has a diameter of around 16cm/6¼in. Place a frying pan over a high heat and when hot, cook the tortillas one at a time for 1–2 minutes on each side, or until lightly browned and cooked through. Dust off any excess flour from each tortilla before you cook it. Stack the tortillas on a plate and cover with a clean tea towel to keep warm. Place a frying pan over a high heat and when hot, cook the tortillas one at a time for 1–2 minutes on each side, or until lightly browned and cooked through. Dust off any excess flour from each tortilla before you cook it. Stack the tortillas on a plate and cover with a clean tea towel to keep warm. Mix all the guacamole ingredients together in a small bowl. Mix all the guacamole ingredients together in a small bowl. Serve each tortilla with the spicy beef, refried beans, guacamole, salsa and quick red onion pickle on the side. Serve each tortilla with the spicy beef, refried beans, guacamole, salsa and quick red onion pickle on the side."
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340c84198c29eec7dadd089a4b160a675fff8c7171c0e300da47a4316f7e61d3
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Dairy-free chocolate cake recipe
An average of 3.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dairy-free_chocolate_03209_16x9.jpg Mary uses coconut cream and oil for a moreish moist chocolate cake that's dairy free. Filled with apricot jam and a creamy chocolate icing, as far as vegan backing goes, we think this is a winner. 175g/6oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 2 tbsp cocoa powder, sifted150g/5½oz caster sugar2 free-range eggs 2 tbsp golden syrup 150ml/5fl oz sunflower oil, plus extra for greasing 160ml/5½fl oz coconut cream 4 tbsp apricot jam, to decorate55g/2oz vegan white chocolate, coarsely grated, to decorate 175g/6oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 2 tbsp cocoa powder, sifted 150g/5½oz caster sugar 2 free-range eggs 2 tbsp golden syrup 150ml/5fl oz sunflower oil, plus extra for greasing 160ml/5½fl oz coconut cream 4 tbsp apricot jam, to decorate 55g/2oz vegan white chocolate, coarsely grated, to decorate 160ml/5½fl oz coconut cream 255g/9oz vegan milk or dark chocolate, broken into pieces 160ml/5½fl oz coconut cream 255g/9oz vegan milk or dark chocolate, broken into pieces Method Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool.Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency.Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool. Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency. Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency. Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Recipe tips This cake can be frozen before the jam and icing is added. It can also be made and assembled up to 6 hours ahead.
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"title": "Dairy-free chocolate cake recipe",
"content": "An average of 3.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dairy-free_chocolate_03209_16x9.jpg Mary uses coconut cream and oil for a moreish moist chocolate cake that's dairy free. Filled with apricot jam and a creamy chocolate icing, as far as vegan backing goes, we think this is a winner. 175g/6oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 2 tbsp cocoa powder, sifted150g/5½oz caster sugar2 free-range eggs 2 tbsp golden syrup 150ml/5fl oz sunflower oil, plus extra for greasing 160ml/5½fl oz coconut cream 4 tbsp apricot jam, to decorate55g/2oz vegan white chocolate, coarsely grated, to decorate 175g/6oz self-raising flour 1 tsp baking powder 1 tsp bicarbonate of soda 2 tbsp cocoa powder, sifted 150g/5½oz caster sugar 2 free-range eggs 2 tbsp golden syrup 150ml/5fl oz sunflower oil, plus extra for greasing 160ml/5½fl oz coconut cream 4 tbsp apricot jam, to decorate 55g/2oz vegan white chocolate, coarsely grated, to decorate 160ml/5½fl oz coconut cream 255g/9oz vegan milk or dark chocolate, broken into pieces 160ml/5½fl oz coconut cream 255g/9oz vegan milk or dark chocolate, broken into pieces Method Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool.Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency.Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease 2 x 20cm/8in loose-bottomed sandwich tins and line with baking paper. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. To make the cake, mix the flour, baking powder, bicarbonate of soda, cocoa powder and caster sugar well in a large bowl. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Whisk the eggs, syrup, oil and coconut cream in a jug to combine. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Pour the wet ingredients into the dry ingredients and whisk together using an electric hand-held whisk until well combined. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool. Divide the batter between the tins and bake for about 25–30 minutes, or until well risen and springing away from the sides of the tins. Remove from the oven, turn out onto a wire rack, peel off the baking paper and leave to cool. Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency. Meanwhile, to make the icing, melt the coconut cream and vegan chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Stir until runny. Set aside in a cool place or chill in the fridge until it is a thick, spreadable consistency. Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Place one cake on a serving plate and spread half of the apricot jam on top. Cover with half of the icing, then sandwich the second cake on top. Cover with the remaining jam and icing. Swirl the icing in the centre of the cake. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Carefully sprinkle the grated white chocolate around the edge of the cake to make a thick ring pattern. Cut into slices to serve. Recipe tips This cake can be frozen before the jam and icing is added. It can also be made and assembled up to 6 hours ahead."
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Spring rolls recipe
An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenandvegetables_89282_16x9.jpg Who doesn't love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavour. 1 tbsp groundnut oil, plus extra for deep-frying200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped 1 tbsp light soy sauce1 tbsp five-spice powder1 tsp grated fresh root ginger75g/3oz beansprouts2 large spring onions, finely sliced lengthways1 small carrot, julienned1 tbsp oyster sauce½ tbsp light soy saucesea salt and ground white pepper16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)1 egg yolk, beaten 1 tbsp groundnut oil, plus extra for deep-frying 200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces 4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped 1 tbsp light soy sauce 1 tbsp five-spice powder 1 tsp grated fresh root ginger 75g/3oz beansprouts 2 large spring onions, finely sliced lengthways 1 small carrot, julienned 1 tbsp oyster sauce ½ tbsp light soy sauce sea salt and ground white pepper 16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets) 1 egg yolk, beaten Method Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls onto a plate and serve immediately. Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides. Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls onto a plate and serve immediately. Transfer the spring rolls onto a plate and serve immediately.
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"title": "Spring rolls recipe",
"content": "An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenandvegetables_89282_16x9.jpg Who doesn't love a hot, fried spring roll dipped in sweet spicy sauce? Making them yourself ensures a maximum freshness of flavour. 1 tbsp groundnut oil, plus extra for deep-frying200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped 1 tbsp light soy sauce1 tbsp five-spice powder1 tsp grated fresh root ginger75g/3oz beansprouts2 large spring onions, finely sliced lengthways1 small carrot, julienned1 tbsp oyster sauce½ tbsp light soy saucesea salt and ground white pepper16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets)1 egg yolk, beaten 1 tbsp groundnut oil, plus extra for deep-frying 200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces 4 dried Chinese mushrooms, soaked in hot water for 20 minutes, drained and finely chopped 1 tbsp light soy sauce 1 tbsp five-spice powder 1 tsp grated fresh root ginger 75g/3oz beansprouts 2 large spring onions, finely sliced lengthways 1 small carrot, julienned 1 tbsp oyster sauce ½ tbsp light soy sauce sea salt and ground white pepper 16 ready-made large spring roll wrappers, thawed if frozen (available from Asian supermarkets) 1 egg yolk, beaten Method Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls onto a plate and serve immediately. Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Heat a wok until smoking and add the groundnut oil, then add the chicken and mushrooms and stir-fry for 1-2 minutes. Season with soy sauce and five-spice powder, then remove from the wok and set aside to cool for ten minutes. Wipe the wok clean with kitchen paper. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Place the grated ginger, beansprouts, spring onions and carrot into a bowl, then add the chicken and mushrooms and season with the oyster sauce, soy sauce, sea salt and ground white pepper. Stir well to combine. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides. Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides. Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the cornflour paste, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the beaten egg yolk. Repeat with the remaining spring roll wrappers and filling. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Heat the wok over a high heat and fill the wok to a quarter of its depth with groundnut oil. Heat until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Transfer the spring rolls onto a plate and serve immediately. Transfer the spring rolls onto a plate and serve immediately."
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Strawberry, avocado and spinach summer rolls recipe
An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_avocado_and_03222_16x9.jpg These easy summer rolls are packed with veggies and perfect for kids' lunchboxes, with a creamy yogurt sauce in a separate pot for dipping. Each serving provides 93 kcal, 2g protein, 10.5g carbohydrate (of which 2g sugars), 4.5g fat (of which 1g saturates), 2g fibre and 0.5g salt. 6 rice paper wrappers¼ cucumber, peeled and cut into matchsticks1 small avocado, peeled and sliced2 large handfuls baby spinach leavessmall handful fresh chives4 large strawberries, hulled and thickly sliced 6 rice paper wrappers ¼ cucumber, peeled and cut into matchsticks 1 small avocado, peeled and sliced 2 large handfuls baby spinach leaves small handful fresh chives 4 large strawberries, hulled and thickly sliced 2 tbsp plain yogurt½ tbsp soy saucefresh lemon or lime juice, to taste 2 tbsp plain yogurt ½ tbsp soy sauce fresh lemon or lime juice, to taste Method Fill a shallow pasta bowl, slightly wider than your spring roll wrappers, with warm water. Soak a wrapper until its markings disappear, then remove immediately. Wrappers that are only just soft enough to wrap are easier to work with as they don’t tear as easily.Lay the wrapper on a very clean surface. A third of the way up from the bottom, arrange a few cucumber batons, an avocado slice and a few spinach leaves, chives and strawberry slices. If the strawberries are on the bottom, you’ll be able to see them on the outside of each roll.Carefully fold the bottom of the roll over so that the fillings are sealed inside. Fold both sides in so your summer roll is at the bottom and a rectangular flap at the top. Tightly roll the whole thing up like a burrito. Repeat with the remaining five wrappers; you might need to change the water halfway through.To make the dipping sauce, combine the yogurt and soy sauce and season to taste with lemon or lime juice. Fill a shallow pasta bowl, slightly wider than your spring roll wrappers, with warm water. Soak a wrapper until its markings disappear, then remove immediately. Wrappers that are only just soft enough to wrap are easier to work with as they don’t tear as easily. Fill a shallow pasta bowl, slightly wider than your spring roll wrappers, with warm water. Soak a wrapper until its markings disappear, then remove immediately. Wrappers that are only just soft enough to wrap are easier to work with as they don’t tear as easily. Lay the wrapper on a very clean surface. A third of the way up from the bottom, arrange a few cucumber batons, an avocado slice and a few spinach leaves, chives and strawberry slices. If the strawberries are on the bottom, you’ll be able to see them on the outside of each roll. Lay the wrapper on a very clean surface. A third of the way up from the bottom, arrange a few cucumber batons, an avocado slice and a few spinach leaves, chives and strawberry slices. If the strawberries are on the bottom, you’ll be able to see them on the outside of each roll. Carefully fold the bottom of the roll over so that the fillings are sealed inside. Fold both sides in so your summer roll is at the bottom and a rectangular flap at the top. Tightly roll the whole thing up like a burrito. Repeat with the remaining five wrappers; you might need to change the water halfway through. Carefully fold the bottom of the roll over so that the fillings are sealed inside. Fold both sides in so your summer roll is at the bottom and a rectangular flap at the top. Tightly roll the whole thing up like a burrito. Repeat with the remaining five wrappers; you might need to change the water halfway through. To make the dipping sauce, combine the yogurt and soy sauce and season to taste with lemon or lime juice. To make the dipping sauce, combine the yogurt and soy sauce and season to taste with lemon or lime juice. Recipe tips To feed smaller appetites, leave out the avocado. For hungrier children, very fine rice noodles would make a great addition.
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"content": "An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/strawberry_avocado_and_03222_16x9.jpg These easy summer rolls are packed with veggies and perfect for kids' lunchboxes, with a creamy yogurt sauce in a separate pot for dipping. Each serving provides 93 kcal, 2g protein, 10.5g carbohydrate (of which 2g sugars), 4.5g fat (of which 1g saturates), 2g fibre and 0.5g salt. 6 rice paper wrappers¼ cucumber, peeled and cut into matchsticks1 small avocado, peeled and sliced2 large handfuls baby spinach leavessmall handful fresh chives4 large strawberries, hulled and thickly sliced 6 rice paper wrappers ¼ cucumber, peeled and cut into matchsticks 1 small avocado, peeled and sliced 2 large handfuls baby spinach leaves small handful fresh chives 4 large strawberries, hulled and thickly sliced 2 tbsp plain yogurt½ tbsp soy saucefresh lemon or lime juice, to taste 2 tbsp plain yogurt ½ tbsp soy sauce fresh lemon or lime juice, to taste Method Fill a shallow pasta bowl, slightly wider than your spring roll wrappers, with warm water. Soak a wrapper until its markings disappear, then remove immediately. Wrappers that are only just soft enough to wrap are easier to work with as they don’t tear as easily.Lay the wrapper on a very clean surface. A third of the way up from the bottom, arrange a few cucumber batons, an avocado slice and a few spinach leaves, chives and strawberry slices. If the strawberries are on the bottom, you’ll be able to see them on the outside of each roll.Carefully fold the bottom of the roll over so that the fillings are sealed inside. Fold both sides in so your summer roll is at the bottom and a rectangular flap at the top. Tightly roll the whole thing up like a burrito. Repeat with the remaining five wrappers; you might need to change the water halfway through.To make the dipping sauce, combine the yogurt and soy sauce and season to taste with lemon or lime juice. Fill a shallow pasta bowl, slightly wider than your spring roll wrappers, with warm water. Soak a wrapper until its markings disappear, then remove immediately. Wrappers that are only just soft enough to wrap are easier to work with as they don’t tear as easily. Fill a shallow pasta bowl, slightly wider than your spring roll wrappers, with warm water. Soak a wrapper until its markings disappear, then remove immediately. Wrappers that are only just soft enough to wrap are easier to work with as they don’t tear as easily. Lay the wrapper on a very clean surface. A third of the way up from the bottom, arrange a few cucumber batons, an avocado slice and a few spinach leaves, chives and strawberry slices. If the strawberries are on the bottom, you’ll be able to see them on the outside of each roll. Lay the wrapper on a very clean surface. A third of the way up from the bottom, arrange a few cucumber batons, an avocado slice and a few spinach leaves, chives and strawberry slices. If the strawberries are on the bottom, you’ll be able to see them on the outside of each roll. Carefully fold the bottom of the roll over so that the fillings are sealed inside. Fold both sides in so your summer roll is at the bottom and a rectangular flap at the top. Tightly roll the whole thing up like a burrito. Repeat with the remaining five wrappers; you might need to change the water halfway through. Carefully fold the bottom of the roll over so that the fillings are sealed inside. Fold both sides in so your summer roll is at the bottom and a rectangular flap at the top. Tightly roll the whole thing up like a burrito. Repeat with the remaining five wrappers; you might need to change the water halfway through. To make the dipping sauce, combine the yogurt and soy sauce and season to taste with lemon or lime juice. To make the dipping sauce, combine the yogurt and soy sauce and season to taste with lemon or lime juice. Recipe tips To feed smaller appetites, leave out the avocado. For hungrier children, very fine rice noodles would make a great addition."
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Vegetarian spring 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/perfect_vegetable_spring_12478_16x9.jpg Ching-He Huang shows you how to make perfectly crisp spring rolls. Rolling the spring rolls can be a bit tricky at first but worth the effort. Make them in advance and freeze them. They can be fried from frozen - just allow 1 more minute of frying time. 1 tbsp groundnut oil1 tsp grated, peeled fresh root ginger100g/3½oz fresh shiitake mushrooms or soaked porcini mushrooms, sliced, stalks removed100g/3½oz tinned bamboo shoots, drained and cut into matchsticks50g/1¾oz tinned water chestnuts, drained, sliced into small strips2 tbsp low-sodium, light soy sauce1 tbsp Chinese five-spice powder75g/2¾oz beansprouts, must be very fresh2 leaves of cavolo nero, washed, shredded2 large spring onions, sliced lengthways1 small carrot, peeled, cut into matchsticks1 tbsp of oyster sauce or vegetarian oyster sauce1 tsp toasted sesame oilpinch sea saltpinch ground white pepper 1 tbsp groundnut oil 1 tsp grated, peeled fresh root ginger 100g/3½oz fresh shiitake mushrooms or soaked porcini mushrooms, sliced, stalks removed 100g/3½oz tinned bamboo shoots, drained and cut into matchsticks 50g/1¾oz tinned water chestnuts, drained, sliced into small strips 2 tbsp low-sodium, light soy sauce 1 tbsp Chinese five-spice powder 75g/2¾oz beansprouts, must be very fresh 2 leaves of cavolo nero, washed, shredded 2 large spring onions, sliced lengthways 1 small carrot, peeled, cut into matchsticks 1 tbsp of oyster sauce or vegetarian oyster sauce 1 tsp toasted sesame oil pinch sea salt pinch ground white pepper 25-30 large spring roll wrappers (15x15cm/6x6in square), frozen variety, defrosted (see tip)1 medium free-range egg, lightly beaten peanut oil, for deep-frying Thai sweet chilli sauce, to serve 25-30 large spring roll wrappers (15x15cm/6x6in square), frozen variety, defrosted (see tip) 1 medium free-range egg, lightly beaten peanut oil, for deep-frying Thai sweet chilli sauce, to serve Method Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds.Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour. Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix. Once cooled add in the mushroom mixture and stir well to combine. Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides.Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.)Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling.Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce. Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds. Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds. Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour. Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour. Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix. Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix. Once cooled add in the mushroom mixture and stir well to combine. Once cooled add in the mushroom mixture and stir well to combine. Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides. Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides. Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.) Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.) Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling. Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling. Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce. Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce. Recipe tips Tip 1: Defrost the spring roll wrappers one day in advance by transferring to the fridge, unopened. Once opened make sure the wrappers are covered with a damp tea towel to prevent them from drying out and cracking. Tip 2: Use traditional spring roll wrappers that are very thin and contain coconut oil (for extra crispness). Look out for the frozen variety.
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"title": "Vegetarian spring 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/perfect_vegetable_spring_12478_16x9.jpg Ching-He Huang shows you how to make perfectly crisp spring rolls. Rolling the spring rolls can be a bit tricky at first but worth the effort. Make them in advance and freeze them. They can be fried from frozen - just allow 1 more minute of frying time. 1 tbsp groundnut oil1 tsp grated, peeled fresh root ginger100g/3½oz fresh shiitake mushrooms or soaked porcini mushrooms, sliced, stalks removed100g/3½oz tinned bamboo shoots, drained and cut into matchsticks50g/1¾oz tinned water chestnuts, drained, sliced into small strips2 tbsp low-sodium, light soy sauce1 tbsp Chinese five-spice powder75g/2¾oz beansprouts, must be very fresh2 leaves of cavolo nero, washed, shredded2 large spring onions, sliced lengthways1 small carrot, peeled, cut into matchsticks1 tbsp of oyster sauce or vegetarian oyster sauce1 tsp toasted sesame oilpinch sea saltpinch ground white pepper 1 tbsp groundnut oil 1 tsp grated, peeled fresh root ginger 100g/3½oz fresh shiitake mushrooms or soaked porcini mushrooms, sliced, stalks removed 100g/3½oz tinned bamboo shoots, drained and cut into matchsticks 50g/1¾oz tinned water chestnuts, drained, sliced into small strips 2 tbsp low-sodium, light soy sauce 1 tbsp Chinese five-spice powder 75g/2¾oz beansprouts, must be very fresh 2 leaves of cavolo nero, washed, shredded 2 large spring onions, sliced lengthways 1 small carrot, peeled, cut into matchsticks 1 tbsp of oyster sauce or vegetarian oyster sauce 1 tsp toasted sesame oil pinch sea salt pinch ground white pepper 25-30 large spring roll wrappers (15x15cm/6x6in square), frozen variety, defrosted (see tip)1 medium free-range egg, lightly beaten peanut oil, for deep-frying Thai sweet chilli sauce, to serve 25-30 large spring roll wrappers (15x15cm/6x6in square), frozen variety, defrosted (see tip) 1 medium free-range egg, lightly beaten peanut oil, for deep-frying Thai sweet chilli sauce, to serve Method Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds.Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour. Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix. Once cooled add in the mushroom mixture and stir well to combine. Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides.Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.)Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling.Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce. Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds. Heat a wok over a high heat until it starts to smoke. Add the groundnut oil. Add the ginger and stir-fry for a few seconds. Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour. Tip in the mushrooms, bamboo shoots and water chestnuts. Stir-fry for 1–2 minutes, season with 1 tablespoon of the soy sauce and the five-spice powder. Add a small splash of water around the edges of the wok to help create some steam. Remove from the wok and set aside to cool, this should take about 30 minutes to 1 hour. Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix. Put the beansprouts, cavolo nero, spring onions and carrot in a bowl. Add the remaining 1 tablespoon of soy sauce, oyster sauce, toasted sesame oil, salt and pepper. Stir together to mix. Once cooled add in the mushroom mixture and stir well to combine. Once cooled add in the mushroom mixture and stir well to combine. Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides. Arrange one spring roll wrapper so that the corners are pointing upwards, downwards and to the sides. Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.) Spoon 2 teaspoons of the filling starting at the bottom corner about 2cm/¾in from the edge. (Make sure the filling is cool but not too wet – otherwise the spring roll will be soggy and you will break the spring roll wrapper.) Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling. Roll over the filling, squeezing any air out as you roll away from you. As you reach the middle bring the two corners that are pointing to the side to the middle making sure they overlap. Continue to roll and tuck the top edge in and seal it with a little of the beaten egg. Repeat with the remaining spring roll wrappers and filling. Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce. Half-fill a large saucepan or deep-fat fryer with the oil. Heat the oil to 180C/350F. (A 2cm/1in cube of bread should go brown and crisp in 1 minute when dropped into the oil.). Deep-fry the spring rolls for 5-6 minutes swishing them in the fryer until golden-brown crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with Thai sweet chilli sauce. Recipe tips Tip 1: Defrost the spring roll wrappers one day in advance by transferring to the fridge, unopened. Once opened make sure the wrappers are covered with a damp tea towel to prevent them from drying out and cracking. Tip 2: Use traditional spring roll wrappers that are very thin and contain coconut oil (for extra crispness). Look out for the frozen variety."
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Chicken spring rolls recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_spring_rolls_04286_16x9.jpg Serve these crispy chicken spring rolls as they are, with their tangy dipping sauce, or pimp them up with a selection of toppings for a party plate. 1 tbsp sesame oil 1 onion, finely diced2 garlic cloves, finely chopped5cm/2in piece fresh root ginger, peeled and grated150g/5½oz white cabbage, finely shredded 50g/1¾oz green beans, cut into thin strips1 carrot, peeled and julienned150g/5½oz chicken mince 2 tsp oyster sauce2 tsp soy sauce2 tsp cane vinegar2 tsp toyomansi1 tsp fish sauce2 tsp brown sugar10 spring roll wrappersvegetable oil, for deep-frying 1 tbsp sesame oil 1 onion, finely diced 2 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, peeled and grated 150g/5½oz white cabbage, finely shredded 50g/1¾oz green beans, cut into thin strips 1 carrot, peeled and julienned 150g/5½oz chicken mince 2 tsp oyster sauce 2 tsp soy sauce 2 tsp cane vinegar 2 tsp toyomansi 1 tsp fish sauce 2 tsp brown sugar 10 spring roll wrappers vegetable oil, for deep-frying 2 tbsp toyomansi1 tbsp cane vinegar few drops fish sauce1 tsp brown sugar 1 tbsp finely chopped fresh coriander1 tsp sesame seeds1 spring onion, greens only, thinly sliced 2 tbsp toyomansi 1 tbsp cane vinegar few drops fish sauce 1 tsp brown sugar 1 tbsp finely chopped fresh coriander 1 tsp sesame seeds 1 spring onion, greens only, thinly sliced Japanese mayonnaise, to drizzle generously Filipino banana ketchup, to drizzle generously 1 tbsp pink pickled gingerhandful crispy onions2 spring onions, sliced thinly on the diagonal Japanese mayonnaise, to drizzle generously Filipino banana ketchup, to drizzle generously 1 tbsp pink pickled ginger handful crispy onions 2 spring onions, sliced thinly on the diagonal Method Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant. Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked. Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely.To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside.Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling. Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper. Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens. Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant. Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant. Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked. Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked. Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely. Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely. To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside. To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside. Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling. Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling. Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper. Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper. Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens. Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens.
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"title": "Chicken spring rolls recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_spring_rolls_04286_16x9.jpg Serve these crispy chicken spring rolls as they are, with their tangy dipping sauce, or pimp them up with a selection of toppings for a party plate. 1 tbsp sesame oil 1 onion, finely diced2 garlic cloves, finely chopped5cm/2in piece fresh root ginger, peeled and grated150g/5½oz white cabbage, finely shredded 50g/1¾oz green beans, cut into thin strips1 carrot, peeled and julienned150g/5½oz chicken mince 2 tsp oyster sauce2 tsp soy sauce2 tsp cane vinegar2 tsp toyomansi1 tsp fish sauce2 tsp brown sugar10 spring roll wrappersvegetable oil, for deep-frying 1 tbsp sesame oil 1 onion, finely diced 2 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, peeled and grated 150g/5½oz white cabbage, finely shredded 50g/1¾oz green beans, cut into thin strips 1 carrot, peeled and julienned 150g/5½oz chicken mince 2 tsp oyster sauce 2 tsp soy sauce 2 tsp cane vinegar 2 tsp toyomansi 1 tsp fish sauce 2 tsp brown sugar 10 spring roll wrappers vegetable oil, for deep-frying 2 tbsp toyomansi1 tbsp cane vinegar few drops fish sauce1 tsp brown sugar 1 tbsp finely chopped fresh coriander1 tsp sesame seeds1 spring onion, greens only, thinly sliced 2 tbsp toyomansi 1 tbsp cane vinegar few drops fish sauce 1 tsp brown sugar 1 tbsp finely chopped fresh coriander 1 tsp sesame seeds 1 spring onion, greens only, thinly sliced Japanese mayonnaise, to drizzle generously Filipino banana ketchup, to drizzle generously 1 tbsp pink pickled gingerhandful crispy onions2 spring onions, sliced thinly on the diagonal Japanese mayonnaise, to drizzle generously Filipino banana ketchup, to drizzle generously 1 tbsp pink pickled ginger handful crispy onions 2 spring onions, sliced thinly on the diagonal Method Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant. Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked. Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely.To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside.Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling. Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper. Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens. Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant. Heat the sesame oil over a medium–high heat in a large frying pan. Add the onion and fry for 5 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant. Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked. Add the cabbage, beans and carrot and stir-fry for a minute, then add the chicken mince and stir-fry for 5 minutes, until well cooked. Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely. Mix together the oyster sauce, soy, vinegar, toyomansi, fish sauce and brown sugar. Pour into the chicken and vegetables and stir-fry for a few minutes until there is no excess liquid. Remove from the heat and leave to cool completely. To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside. To make the dipping sauce, mix the toyomansi, vinegar, fish sauce and brown sugar, stirring until the sugar has dissolved. Stir through the coriander and set aside. Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling. Lay a spring roll wrapper in front of you in a diamond shape and lightly brush the edges with water. Add 2 tablespoons of the chicken mixture, about 5cm/2in from the bottom point. Fold the bottom point over the filling and tightly roll a few times until you have reached halfway. Fold the side corners tightly into the middle of the roll, then finish rolling up until fully sealed. Repeat with the remaining wrappers and filling. Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper. Deep-fry the spring rolls in batches for 3 minutes, or until golden and crisp. Carefully remove from the oil and drain on kitchen paper. Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens. Slice each spring roll in half on the diagonal and arrange on a long presentation plate or board. Drizzle over lines of mayonnaise and ketchup and top with pickled ginger, crispy onions and spring onions. Finish the dipping sauce by adding the sesame seeds and spring onion greens."
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da999b743d5a43624b061816bafa371a253eb23343f522b668d58c7e13364afc
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Rice paper gochujang noodles recipe
An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rice_paper_gochujang_94109_16x9.jpg Gochujang is a sweet and spicy Korean chilli paste that packs a punch in the sauce for these inventive rice paper noodles. 1 tbsp gochujang 1 tbsp runny honey 1 tbsp smooth peanut butter 50ml/2fl oz hot water 1 tbsp gochujang 1 tbsp runny honey 1 tbsp smooth peanut butter 50ml/2fl oz hot water neutral oil, for greasing1 litre/1¾ pint warm water 5 rice paper wrappersany leftover cooked vegetables, such as mangetout, broccoli florets or sliced red peppers1 lime, juice only, to servefresh coriander sprig, leaves torn, to serve1 red chilli, finely sliced, to servecrushed peanuts, to serve neutral oil, for greasing 1 litre/1¾ pint warm water 5 rice paper wrappers any leftover cooked vegetables, such as mangetout, broccoli florets or sliced red peppers 1 lime, juice only, to serve fresh coriander sprig, leaves torn, to serve 1 red chilli, finely sliced, to serve crushed peanuts, to serve Method To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick.Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve. To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick. Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve. Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve.
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"title": "Rice paper gochujang noodles recipe",
"content": "An average of 2.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rice_paper_gochujang_94109_16x9.jpg Gochujang is a sweet and spicy Korean chilli paste that packs a punch in the sauce for these inventive rice paper noodles. 1 tbsp gochujang 1 tbsp runny honey 1 tbsp smooth peanut butter 50ml/2fl oz hot water 1 tbsp gochujang 1 tbsp runny honey 1 tbsp smooth peanut butter 50ml/2fl oz hot water neutral oil, for greasing1 litre/1¾ pint warm water 5 rice paper wrappersany leftover cooked vegetables, such as mangetout, broccoli florets or sliced red peppers1 lime, juice only, to servefresh coriander sprig, leaves torn, to serve1 red chilli, finely sliced, to servecrushed peanuts, to serve neutral oil, for greasing 1 litre/1¾ pint warm water 5 rice paper wrappers any leftover cooked vegetables, such as mangetout, broccoli florets or sliced red peppers 1 lime, juice only, to serve fresh coriander sprig, leaves torn, to serve 1 red chilli, finely sliced, to serve crushed peanuts, to serve Method To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick.Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve. To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the sauce, mix the gochujang, honey, peanut butter and hot water in a large bowl until it forms a sauce. Set aside. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick. To make the noodles, grease a chopping board with the oil. Place the warm water in a large bowl and then briefly submerge the rice paper sheets one by one in the water. Remove from the water, place on the chopping board and carefully cut the rice paper sheets with a sharp knife into thick noodles that are around 4cm/1½in thick. Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve. Tumble the noodles and vegetables into the sauce and toss until combined. Squeeze over the lime juice and top with the coriander, chilli and crushed peanuts to serve."
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9d2703a11f28ae2f700a31bea5799b8affe54fc67697991e7b23a183dbde015b
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Miso mushroom burgers with crispy ‘crackling’ recipe
An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/miso_mushroom_burgers_04901_16x9.jpg A vegan burger with a difference! Whole Portobello mushrooms are seared in a miso dressing and topped with crisp rice paper ‘crackling’ for incredible crunch and flavour. Each serving (excluding sweet potato fires) provides 500 kcal, 9.6g protein, 41g carbohydrate (of which 12g sugars), 31g fat (of which 3.3g saturates), 5g fibre and 2.4g salt. 1 tsp sweet smoked paprika 1 tsp sesame seeds 2 rice paper wrappers2 tbsp vegetable oil 1 tsp sweet smoked paprika 1 tsp sesame seeds 2 rice paper wrappers 2 tbsp vegetable oil 1½ tbsp miso paste1½ tbsp olive oil 2 garlic cloves, crushed4 Portobello mushrooms vegetable oil, for brushing 1½ tbsp miso paste 1½ tbsp olive oil 2 garlic cloves, crushed 4 Portobello mushrooms vegetable oil, for brushing 2 burger buns, split and toasted2 tbsp barbecue sauce handful mixed salad leaves or Little Gem lettuce 1 beef tomato, slicedsweet potato fries (optional) 2 burger buns, split and toasted 2 tbsp barbecue sauce handful mixed salad leaves or Little Gem lettuce 1 beef tomato, sliced sweet potato fries (optional) Method Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6.To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil.Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up.Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible.Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices.To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6. Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6. To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil. Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up. Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up. Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible. Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices. Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices. To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. Recipe tips Do check that the burger buns are vegan - brioche buns would not be suitable!
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"title": "Miso mushroom burgers with crispy ‘crackling’ recipe",
"content": "An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/miso_mushroom_burgers_04901_16x9.jpg A vegan burger with a difference! Whole Portobello mushrooms are seared in a miso dressing and topped with crisp rice paper ‘crackling’ for incredible crunch and flavour. Each serving (excluding sweet potato fires) provides 500 kcal, 9.6g protein, 41g carbohydrate (of which 12g sugars), 31g fat (of which 3.3g saturates), 5g fibre and 2.4g salt. 1 tsp sweet smoked paprika 1 tsp sesame seeds 2 rice paper wrappers2 tbsp vegetable oil 1 tsp sweet smoked paprika 1 tsp sesame seeds 2 rice paper wrappers 2 tbsp vegetable oil 1½ tbsp miso paste1½ tbsp olive oil 2 garlic cloves, crushed4 Portobello mushrooms vegetable oil, for brushing 1½ tbsp miso paste 1½ tbsp olive oil 2 garlic cloves, crushed 4 Portobello mushrooms vegetable oil, for brushing 2 burger buns, split and toasted2 tbsp barbecue sauce handful mixed salad leaves or Little Gem lettuce 1 beef tomato, slicedsweet potato fries (optional) 2 burger buns, split and toasted 2 tbsp barbecue sauce handful mixed salad leaves or Little Gem lettuce 1 beef tomato, sliced sweet potato fries (optional) Method Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6.To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil.Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up.Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible.Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices.To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6. Preheat an air fryer to 190C or an oven to 220C/200C Fan/Gas 6. To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. To make the ‘crackling’, mix together the paprika, sesame seeds and half the vegetable oil in a small bowl. Dip one sheet of rice paper in water and lay on a chopping board. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil. Using a pastry brush, brush over the paprika and sesame mixture to coat the rice paper. Dip the other sheet in water and then lay it on top to cover the seasonings. Cut into quarters and drizzle with the remaining vegetable oil. Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up. Place in the air fryer or oven to cook for 5–7 minutes until crispy and puffed up. Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Meanwhile, to make the burgers, place a griddle pan over a medium–high heat. Pour over half the olive oil and allow to heat. Mix together the miso paste, remaining olive oil and garlic in a bowl. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible. Place the mushrooms on the griddle pan and press down firmly to char. Fry for around 5 minutes on each side until browned, pushing the mushrooms down occasionally to release as much of the moisture as possible. Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices. Flip over the mushroom and spoon over the miso mixture. Cook for a further 5 minutes. Flip once more and coat the other side of the mushroom in the miso mixture. Cut the mushrooms into thick slices. To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. To assemble the burgers, add the barbecue sauce, salad leaves and tomato slices to the base of each bun. Top with the miso mushrooms and the crispy ‘crackling’. Serve with the sweet potato fries on the side, if using. Recipe tips Do check that the burger buns are vegan - brioche buns would not be suitable!"
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dd8f018efda523feb690ea819a181de798b776b1759fb1c1a0141b6a3daa0de2
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Spring rolls recipe
An average of 5.0 out of 5 stars from 2 ratings Use the banana in this recipe as a sort of edible ‘glue stick’ to hold the spring roll sheets together. The lemongrass sweet chilli sauce that the spring rolls are served with is a handy dip to know how to make. 1 pack spring roll wrappers (12-6 sheets needed, depending how big you wish to make the spring rolls)1 spring onion, finely sliced10 oyster mushrooms, finely sliced100g/3½oz bean sprouts½ carrot, cut into thin strips½ red pepper, cut into thin stripssalt and black pepper, to taste1 banana vegetable oil, for deep-fat frying 1 pack spring roll wrappers (12-6 sheets needed, depending how big you wish to make the spring rolls) 1 spring onion, finely sliced 10 oyster mushrooms, finely sliced 100g/3½oz bean sprouts ½ carrot, cut into thin strips ½ red pepper, cut into thin strips salt and black pepper, to taste 1 banana vegetable oil, for deep-fat frying 2 tbsp oyster sauce1 tbsp light soy sauce1 tbsp sweet chilli sauce1 tsp sesame oil 2 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp sweet chilli sauce 1 tsp sesame oil 5 tbsp sweet chilli sauce2 stalks lemongrass, bashed and finely chopped2 garlic cloves, finely chopped1 birds’-eye chilli, finely chopped2 limes, juice onlysalt, to tastesugar, to taste 5 tbsp sweet chilli sauce 2 stalks lemongrass, bashed and finely chopped 2 garlic cloves, finely chopped 1 birds’-eye chilli, finely chopped 2 limes, juice only salt, to taste sugar, to taste Method Carefully separate each sheet of spring roll pastry.Once separated, cover the pile with cling film so as not to let it dry out.For the marinade, mix together all the marinade ingredients in a shallow dish.Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes, ideally longer.Cut the banana in half to use as an edible glue stick.Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll, use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again.Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.)Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through, carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot.For the lemongrass sweet chilli sauce, mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl. Carefully separate each sheet of spring roll pastry. Carefully separate each sheet of spring roll pastry. Once separated, cover the pile with cling film so as not to let it dry out. Once separated, cover the pile with cling film so as not to let it dry out. For the marinade, mix together all the marinade ingredients in a shallow dish. For the marinade, mix together all the marinade ingredients in a shallow dish. Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes, ideally longer. Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes, ideally longer. Cut the banana in half to use as an edible glue stick. Cut the banana in half to use as an edible glue stick. Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll, use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again. Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll, use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again. Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.) Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through, carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot. Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through, carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot. For the lemongrass sweet chilli sauce, mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl. For the lemongrass sweet chilli sauce, mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl.
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"title": "Spring rolls recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Use the banana in this recipe as a sort of edible ‘glue stick’ to hold the spring roll sheets together. The lemongrass sweet chilli sauce that the spring rolls are served with is a handy dip to know how to make. 1 pack spring roll wrappers (12-6 sheets needed, depending how big you wish to make the spring rolls)1 spring onion, finely sliced10 oyster mushrooms, finely sliced100g/3½oz bean sprouts½ carrot, cut into thin strips½ red pepper, cut into thin stripssalt and black pepper, to taste1 banana vegetable oil, for deep-fat frying 1 pack spring roll wrappers (12-6 sheets needed, depending how big you wish to make the spring rolls) 1 spring onion, finely sliced 10 oyster mushrooms, finely sliced 100g/3½oz bean sprouts ½ carrot, cut into thin strips ½ red pepper, cut into thin strips salt and black pepper, to taste 1 banana vegetable oil, for deep-fat frying 2 tbsp oyster sauce1 tbsp light soy sauce1 tbsp sweet chilli sauce1 tsp sesame oil 2 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp sweet chilli sauce 1 tsp sesame oil 5 tbsp sweet chilli sauce2 stalks lemongrass, bashed and finely chopped2 garlic cloves, finely chopped1 birds’-eye chilli, finely chopped2 limes, juice onlysalt, to tastesugar, to taste 5 tbsp sweet chilli sauce 2 stalks lemongrass, bashed and finely chopped 2 garlic cloves, finely chopped 1 birds’-eye chilli, finely chopped 2 limes, juice only salt, to taste sugar, to taste Method Carefully separate each sheet of spring roll pastry.Once separated, cover the pile with cling film so as not to let it dry out.For the marinade, mix together all the marinade ingredients in a shallow dish.Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes, ideally longer.Cut the banana in half to use as an edible glue stick.Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll, use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again.Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.)Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through, carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot.For the lemongrass sweet chilli sauce, mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl. Carefully separate each sheet of spring roll pastry. Carefully separate each sheet of spring roll pastry. Once separated, cover the pile with cling film so as not to let it dry out. Once separated, cover the pile with cling film so as not to let it dry out. For the marinade, mix together all the marinade ingredients in a shallow dish. For the marinade, mix together all the marinade ingredients in a shallow dish. Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes, ideally longer. Mix all the remaining ingredients (except the banana and oil) with the marinade. Leave to marinate for at least five minutes, ideally longer. Cut the banana in half to use as an edible glue stick. Cut the banana in half to use as an edible glue stick. Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll, use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again. Place some of the filling in the centre of each pastry. Fold the pastry over diagonally and ‘stick’ using the banana. Holding your fingertips over the roll, use your thumbs to roll the pastry slightly to enclose the filling. Fold in the sides and ‘stick’ again. Roll until fully closed and ‘stick’ again. Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a pan or deep-fat fryer to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended.) Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through, carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot. Carefully place each spring roll into the hot oil – you will need to do this in batches so as not to overcrowd the pan. Once browned and cooked through, carefully remove using a slotted spoon and transfer to a plate lined with kitchen roll. Serve hot. For the lemongrass sweet chilli sauce, mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl. For the lemongrass sweet chilli sauce, mix all of the ingredients well to combine. Serve the chilli sauce with the spring rolls in a small dipping bowl."
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Whole roast cauliflower recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_roast_cauliflower_43289_16x9.jpg Whole roast cauliflower is an impressive centrepiece for your next meal. If you want to eat more vegetarian and vegan food, this is a great starting point! You will need a small food processor to make this recipe. Each serving provides 260 kcals, 7g protein, 12g carbohydrates (of which 8g sugars) 19g fat (of which 3g saturates), 5.5g fibre and 0.1g salt. 1 large cauliflower, tough outer leaves removed1 tsp cumin seeds½ tsp coriander seeds1 large garlic clove, peeled and roughly chopped½ large mild green chilli, roughly chopped1 unwaxed lemon, zest and juice only 30g/1oz flatleaf parsley, leaves and stalks roughly chopped30g/1oz coriander, leaves and stalks roughly chopped¼ tsp cayenne pepper150ml/5fl oz extra virgin olive oilsalt and freshly ground black pepper 1 large cauliflower, tough outer leaves removed 1 tsp cumin seeds ½ tsp coriander seeds 1 large garlic clove, peeled and roughly chopped ½ large mild green chilli, roughly chopped 1 unwaxed lemon, zest and juice only 30g/1oz flatleaf parsley, leaves and stalks roughly chopped 30g/1oz coriander, leaves and stalks roughly chopped ¼ tsp cayenne pepper 150ml/5fl oz extra virgin olive oil salt and freshly ground black pepper 3 spring onions, thinly sliced2 tbsp nibbed pistachios3 tbsp pomegranate seeds2 tbsp coriander leaves2 tbsp flatleaf parsley leaves 3 spring onions, thinly sliced 2 tbsp nibbed pistachios 3 tbsp pomegranate seeds 2 tbsp coriander leaves 2 tbsp flatleaf parsley leaves Method Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4.Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant. Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth.Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes. Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife.Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest. Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant. Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant. Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth. Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth. Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes. Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes. Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife. Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife. Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest. Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest. Recipe tips This recipe is great served alongside a garlicky tahini or yogurt dressing!
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"title": "Whole roast cauliflower 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/whole_roast_cauliflower_43289_16x9.jpg Whole roast cauliflower is an impressive centrepiece for your next meal. If you want to eat more vegetarian and vegan food, this is a great starting point! You will need a small food processor to make this recipe. Each serving provides 260 kcals, 7g protein, 12g carbohydrates (of which 8g sugars) 19g fat (of which 3g saturates), 5.5g fibre and 0.1g salt. 1 large cauliflower, tough outer leaves removed1 tsp cumin seeds½ tsp coriander seeds1 large garlic clove, peeled and roughly chopped½ large mild green chilli, roughly chopped1 unwaxed lemon, zest and juice only 30g/1oz flatleaf parsley, leaves and stalks roughly chopped30g/1oz coriander, leaves and stalks roughly chopped¼ tsp cayenne pepper150ml/5fl oz extra virgin olive oilsalt and freshly ground black pepper 1 large cauliflower, tough outer leaves removed 1 tsp cumin seeds ½ tsp coriander seeds 1 large garlic clove, peeled and roughly chopped ½ large mild green chilli, roughly chopped 1 unwaxed lemon, zest and juice only 30g/1oz flatleaf parsley, leaves and stalks roughly chopped 30g/1oz coriander, leaves and stalks roughly chopped ¼ tsp cayenne pepper 150ml/5fl oz extra virgin olive oil salt and freshly ground black pepper 3 spring onions, thinly sliced2 tbsp nibbed pistachios3 tbsp pomegranate seeds2 tbsp coriander leaves2 tbsp flatleaf parsley leaves 3 spring onions, thinly sliced 2 tbsp nibbed pistachios 3 tbsp pomegranate seeds 2 tbsp coriander leaves 2 tbsp flatleaf parsley leaves Method Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4.Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant. Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth.Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes. Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife.Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest. Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant. Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant. Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth. Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth. Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes. Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes. Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife. Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife. Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest. Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest. Recipe tips This recipe is great served alongside a garlicky tahini or yogurt dressing!"
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eef327f26c4256aa8b7db6d50ffa40d8d822d1b83ecefdc9222ee2968ae10199
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Southern Indian mixed vegetable curry (Avial) recipe
An average of 3.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/southernindianmixedv_86569_16x9.jpg This recipe is deceptively easy and adapts to most vegetables. 2½ tbsp vegetable oil1 tsp cumin seeds½ medium onion, sliced1-2 green chillies, sliced in half lengthwise¾ tsp ground turmericsalt, to taste2 medium carrots, peeled and chopped2 medium potatoes, peeled and cut into chunks ½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces100g/3½oz green beans, topped, tailed and chopped into thirds50g/2oz shallots, peeled and halved10g/½oz fresh ginger, peeled and roughly chopped60g/2½oz desiccated coconut, soaked in water to just cover2 small handfuls frozen peas12 fresh or dried curry leaves5-6 tbsp plain yoghurt1 tbsp coconut oil (optional) 2½ tbsp vegetable oil 1 tsp cumin seeds ½ medium onion, sliced 1-2 green chillies, sliced in half lengthwise ¾ tsp ground turmeric salt, to taste 2 medium carrots, peeled and chopped 2 medium potatoes, peeled and cut into chunks ½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces 100g/3½oz green beans, topped, tailed and chopped into thirds 50g/2oz shallots, peeled and halved 10g/½oz fresh ginger, peeled and roughly chopped 60g/2½oz desiccated coconut, soaked in water to just cover 2 small handfuls frozen peas 12 fresh or dried curry leaves 5-6 tbsp plain yoghurt 1 tbsp coconut oil (optional) Method Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour.When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning.After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt.To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning. After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender. After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice.
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"title": "Southern Indian mixed vegetable curry (Avial) recipe",
"content": "An average of 3.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/southernindianmixedv_86569_16x9.jpg This recipe is deceptively easy and adapts to most vegetables. 2½ tbsp vegetable oil1 tsp cumin seeds½ medium onion, sliced1-2 green chillies, sliced in half lengthwise¾ tsp ground turmericsalt, to taste2 medium carrots, peeled and chopped2 medium potatoes, peeled and cut into chunks ½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces100g/3½oz green beans, topped, tailed and chopped into thirds50g/2oz shallots, peeled and halved10g/½oz fresh ginger, peeled and roughly chopped60g/2½oz desiccated coconut, soaked in water to just cover2 small handfuls frozen peas12 fresh or dried curry leaves5-6 tbsp plain yoghurt1 tbsp coconut oil (optional) 2½ tbsp vegetable oil 1 tsp cumin seeds ½ medium onion, sliced 1-2 green chillies, sliced in half lengthwise ¾ tsp ground turmeric salt, to taste 2 medium carrots, peeled and chopped 2 medium potatoes, peeled and cut into chunks ½ cucumber, halved lengthwise, seeds removed, chopped into 1cm/½in pieces 100g/3½oz green beans, topped, tailed and chopped into thirds 50g/2oz shallots, peeled and halved 10g/½oz fresh ginger, peeled and roughly chopped 60g/2½oz desiccated coconut, soaked in water to just cover 2 small handfuls frozen peas 12 fresh or dried curry leaves 5-6 tbsp plain yoghurt 1 tbsp coconut oil (optional) Method Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour.When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning.After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender.Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt.To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour. Heat the oil in a large non-stick pan. Add the cumin, onion and chillies and cook until the onions are soft and beginning to colour. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning. When the onions are cooked, stir in the turmeric, salt, carrots and potatoes. Cover the pan and cook over a low heat, stirring often. If necessary, add a splash of water to prevent the vegetables from burning. After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender. After about 15 minutes, add the cucumber and beans. Cover the pan again and cook for a further 5-10 minutes until all the vegetables are tender. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt. Meanwhile, place the shallots, ginger and coconut (complete with its soaking liquid) into a blender. Blend to a fine paste before adding to the pan, along with the peas. Cook for a further five minutes, stirring thoroughly. Tear the curry leaves into the pan and stir in the yoghurt. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice. To serve, take the pan off the heat and pour the coconut oil over the vegetables, if using. Spoon the mixture on to six serving plates and serve with basmati rice."
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Cauliflower, leek and broccoli cheese recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_leek_and_55530_16x9.jpg Cauliflower, leek and broccoli cheese is a satisfying savoury gratin to serve as a side dish or a main course – perhaps with some garlic bread for a real comfort food fest. 1 large cauliflower, cut into florets1 head broccoli, cut into florets50g/1¾oz butter, plus extra for cooking the leeks1 pack baby leeks (approx. 150g/5½oz), sliced500ml/18fl oz milk4 tbsp flour200g/7oz mature cheddar, grated6 tbsp fresh breadcrumbssalt and pepper 1 large cauliflower, cut into florets 1 head broccoli, cut into florets 50g/1¾oz butter, plus extra for cooking the leeks 1 pack baby leeks (approx. 150g/5½oz), sliced 500ml/18fl oz milk 4 tbsp flour 200g/7oz mature cheddar, grated 6 tbsp fresh breadcrumbs salt and pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish.Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets.Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste.Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling.
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"title": "Cauliflower, leek and broccoli cheese recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_leek_and_55530_16x9.jpg Cauliflower, leek and broccoli cheese is a satisfying savoury gratin to serve as a side dish or a main course – perhaps with some garlic bread for a real comfort food fest. 1 large cauliflower, cut into florets1 head broccoli, cut into florets50g/1¾oz butter, plus extra for cooking the leeks1 pack baby leeks (approx. 150g/5½oz), sliced500ml/18fl oz milk4 tbsp flour200g/7oz mature cheddar, grated6 tbsp fresh breadcrumbssalt and pepper 1 large cauliflower, cut into florets 1 head broccoli, cut into florets 50g/1¾oz butter, plus extra for cooking the leeks 1 pack baby leeks (approx. 150g/5½oz), sliced 500ml/18fl oz milk 4 tbsp flour 200g/7oz mature cheddar, grated 6 tbsp fresh breadcrumbs salt and pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish.Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets.Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste.Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish. Cook the cauliflower and broccoli in boiling water for 5–6 minutes until just tender. Drain well and tip into a deep baking dish. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets. Melt a knob of butter in a frying pan and fry the leeks for 3–4 minutes, stirring frequently until softened. Arrange them in the dish with the florets. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste. Heat the milk, flour and butter in a saucepan over a medium heat, whisking constantly until the sauce comes to the boil and thickens. Reduce the heat and whisk over a low heat for 1–2 minutes. Remove from the heat, stir in 150g/5½oz of the grated cheese and season to taste. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling. Pour the sauce over the vegetables and sprinkle over the breadcrumbs and the remaining cheese. Bake for 20 minutes or until the top is golden brown and bubbling."
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f64d4444714f8f67d540c197dd676e813b8a31c110300177faa998541934cb4a
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Ken Hom's beef in oyster sauce recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_in_oyster_sauce_14507_16x9.jpg Try Ken Hom's beef in oyster sauce recipe for a Chinese takeaway classic, served with spicy salad. 450g/1 lb fillet of beef, cut into 5cm/2in thin strips1 tbsp light soy sauce2 tsp sesame oil1 tbsp Shaoxing rice wine or dry sherry2 tsp cornflour3 tbsp groundnut or vegetable oil3 tbsp oyster sauce1½ tbsp finely chopped spring onions 450g/1 lb fillet of beef, cut into 5cm/2in thin strips 1 tbsp light soy sauce 2 tsp sesame oil 1 tbsp Shaoxing rice wine or dry sherry 2 tsp cornflour 3 tbsp groundnut or vegetable oil 3 tbsp oyster sauce 1½ tbsp finely chopped spring onions 2 tsp Dijon mustard2 tsp Madras curry powder2 tbsp light soy sauce 2 tsp salt1 tsp freshly ground black pepper4 tbsp extra virgin olive oil 100g/3½oz broccoli florets, cut into small florets100g/3½oz French beans, trimmed 100g/3½oz cauliflower florets, cut into small florets100g/3½oz peas225g/8oz fresh tomato, peeled, seeds removed, chopped50g/2 oz fresh water chestnuts, peeled, sliced3 tbsp finely chopped shallots, squeezed dry through a linen cloth 3 tbsp finely chopped fresh chives 2 tsp Dijon mustard 2 tsp Madras curry powder 2 tbsp light soy sauce 2 tsp salt 1 tsp freshly ground black pepper 4 tbsp extra virgin olive oil 100g/3½oz broccoli florets, cut into small florets 100g/3½oz French beans, trimmed 100g/3½oz cauliflower florets, cut into small florets 100g/3½oz peas 225g/8oz fresh tomato, peeled, seeds removed, chopped 50g/2 oz fresh water chestnuts, peeled, sliced 3 tbsp finely chopped shallots, squeezed dry through a linen cloth 3 tbsp finely chopped fresh chives Method Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes.Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil.Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions.Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes.Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined.Serve the salad alongside the beef. Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes. Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil. Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions. Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions. Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes. Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined. Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined. Serve the salad alongside the beef. Serve the salad alongside the beef.
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"title": "Ken Hom's beef in oyster sauce recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_in_oyster_sauce_14507_16x9.jpg Try Ken Hom's beef in oyster sauce recipe for a Chinese takeaway classic, served with spicy salad. 450g/1 lb fillet of beef, cut into 5cm/2in thin strips1 tbsp light soy sauce2 tsp sesame oil1 tbsp Shaoxing rice wine or dry sherry2 tsp cornflour3 tbsp groundnut or vegetable oil3 tbsp oyster sauce1½ tbsp finely chopped spring onions 450g/1 lb fillet of beef, cut into 5cm/2in thin strips 1 tbsp light soy sauce 2 tsp sesame oil 1 tbsp Shaoxing rice wine or dry sherry 2 tsp cornflour 3 tbsp groundnut or vegetable oil 3 tbsp oyster sauce 1½ tbsp finely chopped spring onions 2 tsp Dijon mustard2 tsp Madras curry powder2 tbsp light soy sauce 2 tsp salt1 tsp freshly ground black pepper4 tbsp extra virgin olive oil 100g/3½oz broccoli florets, cut into small florets100g/3½oz French beans, trimmed 100g/3½oz cauliflower florets, cut into small florets100g/3½oz peas225g/8oz fresh tomato, peeled, seeds removed, chopped50g/2 oz fresh water chestnuts, peeled, sliced3 tbsp finely chopped shallots, squeezed dry through a linen cloth 3 tbsp finely chopped fresh chives 2 tsp Dijon mustard 2 tsp Madras curry powder 2 tbsp light soy sauce 2 tsp salt 1 tsp freshly ground black pepper 4 tbsp extra virgin olive oil 100g/3½oz broccoli florets, cut into small florets 100g/3½oz French beans, trimmed 100g/3½oz cauliflower florets, cut into small florets 100g/3½oz peas 225g/8oz fresh tomato, peeled, seeds removed, chopped 50g/2 oz fresh water chestnuts, peeled, sliced 3 tbsp finely chopped shallots, squeezed dry through a linen cloth 3 tbsp finely chopped fresh chives Method Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes.Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil.Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions.Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes.Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined.Serve the salad alongside the beef. Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes. Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil. Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions. Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions. Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes. Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined. Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined. Serve the salad alongside the beef. Serve the salad alongside the beef."
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55e2ae6695d4a00a51b61b4c905f1357a06440cdbed9aa4ba0450e6bc3387098
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Lamb with smashed squash and spinach recipe
An average of 5.0 out of 5 stars from 1 rating These marinated lamb cutlets are griddled for a wonderful smokiness. Serve with smashed butternut squash and spinach for a deceptively simple and quick dinner for two. 4 lamb cutlets1 garlic clove, smashed with the side of a knife½ tsp ground cinnamon½ tsp ground cumin½ red chilli, finely chopped1 tbsp extra virgin olive oil100g/3½oz young spinach leavesfinely chopped fresh mint, to garnishflaked sea salt and freshly ground black pepper 4 lamb cutlets 1 garlic clove, smashed with the side of a knife ½ tsp ground cinnamon ½ tsp ground cumin ½ red chilli, finely chopped 1 tbsp extra virgin olive oil 100g/3½oz young spinach leaves finely chopped fresh mint, to garnish flaked sea salt and freshly ground black pepper 400g/14oz butternut squash, peeled and cut into 2cm/¾in chunks2 tbsp extra virgin olive oil, plus extra to serve½ tsp dried chilli flakessqueeze lemon juice 400g/14oz butternut squash, peeled and cut into 2cm/¾in chunks 2 tbsp extra virgin olive oil, plus extra to serve ½ tsp dried chilli flakes squeeze lemon juice Method Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes.Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste.Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan.Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil. Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes. Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes. Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste. Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste. Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan. Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan. Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil. Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil.
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"title": "Lamb with smashed squash and spinach recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These marinated lamb cutlets are griddled for a wonderful smokiness. Serve with smashed butternut squash and spinach for a deceptively simple and quick dinner for two. 4 lamb cutlets1 garlic clove, smashed with the side of a knife½ tsp ground cinnamon½ tsp ground cumin½ red chilli, finely chopped1 tbsp extra virgin olive oil100g/3½oz young spinach leavesfinely chopped fresh mint, to garnishflaked sea salt and freshly ground black pepper 4 lamb cutlets 1 garlic clove, smashed with the side of a knife ½ tsp ground cinnamon ½ tsp ground cumin ½ red chilli, finely chopped 1 tbsp extra virgin olive oil 100g/3½oz young spinach leaves finely chopped fresh mint, to garnish flaked sea salt and freshly ground black pepper 400g/14oz butternut squash, peeled and cut into 2cm/¾in chunks2 tbsp extra virgin olive oil, plus extra to serve½ tsp dried chilli flakessqueeze lemon juice 400g/14oz butternut squash, peeled and cut into 2cm/¾in chunks 2 tbsp extra virgin olive oil, plus extra to serve ½ tsp dried chilli flakes squeeze lemon juice Method Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes.Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste.Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan.Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil. Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes. Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes. Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste. Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste. Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan. Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan. Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil. Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil."
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90fc56db1a6656a81dd4b2a2ce6b935ab1b2aafda20efc7fa8a0505c538fd609
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How to make crumpets recipe
An average of 3.7 out of 5 stars from 3 ratings 350ml/12¼fl oz whole milk225g/8oz strong white flour125g/4½oz plain flour1 x 7g/¼oz sachet fast-action dried yeast½ tsp fine sea salt1 tsp caster sugar1 level tsp bicarbonate of soda150ml/5¼fl oz warm waterbutter, for greasing, plus extra to serve 350ml/12¼fl oz whole milk 225g/8oz strong white flour 125g/4½oz plain flour 1 x 7g/¼oz sachet fast-action dried yeast ½ tsp fine sea salt 1 tsp caster sugar 1 level tsp bicarbonate of soda 150ml/5¼fl oz warm water butter, for greasing, plus extra to serve Method Warm the milk in a saucepan very gently until tepid. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size.When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set. Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted. Warm the milk in a saucepan very gently until tepid. Warm the milk in a saucepan very gently until tepid. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size. When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles. When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set. Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter. Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted. Recipe tips When you come make the last few crumpets, you may find that your batter thickens and the bubbles find it harder to burst. If this occurs, simply help each one on its way by pricking lightly with a cocktail stick.
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"title": "How to make crumpets recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings 350ml/12¼fl oz whole milk225g/8oz strong white flour125g/4½oz plain flour1 x 7g/¼oz sachet fast-action dried yeast½ tsp fine sea salt1 tsp caster sugar1 level tsp bicarbonate of soda150ml/5¼fl oz warm waterbutter, for greasing, plus extra to serve 350ml/12¼fl oz whole milk 225g/8oz strong white flour 125g/4½oz plain flour 1 x 7g/¼oz sachet fast-action dried yeast ½ tsp fine sea salt 1 tsp caster sugar 1 level tsp bicarbonate of soda 150ml/5¼fl oz warm water butter, for greasing, plus extra to serve Method Warm the milk in a saucepan very gently until tepid. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size.When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set. Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted. Warm the milk in a saucepan very gently until tepid. Warm the milk in a saucepan very gently until tepid. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Sift the flours into a large bowl and stir in the yeast, salt and sugar until well-combined. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Make a well in the centre of the mixture and stir in the warm milk. Beat well with a wooden spoon for 3-4 minutes, or until the batter is thick and elastic. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size. Cover the bowl with cling film and set aside in a warm place for an hour, or until the batter has doubled in size. When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles. When the batter has risen, mix the bicarbonate of soda with the warm water, and beat the mixture into the batter for a couple of minutes. Set aside to rest in a warm place for a further 30 minutes. By this time the mixture should have risen and be covered with tiny bubbles. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Heat a flat griddle pan or large heavy-based non-stick frying pan over a medium-high heat. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two. Generously butter the insides of four crumpet rings or 9cm/3½in chefs' rings and place them onto the griddle or into the frying pan. Warm the rings for a minute or two. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set. Using a dessertspoon, drop three large spoonfuls of the crumpet batter into each ring. It should come around 1.5cm/½in up the sides of each ring, but no more. Cook for 9-12 minutes, or until lots of tiny bubbles have risen to the surface and burst and the tops look dry and set. Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Carefully lift off the rings - it shouldn't be too difficult as the crumpets will ease back from the sides when they are ready. (Use an oven glove and take care as the crumpet rings will be hot.) Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter. Flip the crumpets over with a spatula and cook on the other side for a further two minutes, or until golden-brown. You can keep these crumpets warm while the remaining batter is prepared, or serve immediately spread with lots of butter. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted. Cook the remaining crumpets in exactly the same way as the first, washing and buttering the rings well before re-using. The crumpets can also be cooled and then toasted. Recipe tips When you come make the last few crumpets, you may find that your batter thickens and the bubbles find it harder to burst. If this occurs, simply help each one on its way by pricking lightly with a cocktail stick."
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a5121dd8766a218bd67dde53b965538b65d5095fafd9d83ed7598686b0947175
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Steak and kidney pudding recipe
Preheat the oven to 170ºC/350ºF/Gas 3.Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole. Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole.Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys.Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée. Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy. Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking). Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal.Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked.Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary.When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy. Preheat the oven to 170ºC/350ºF/Gas 3. Preheat the oven to 170ºC/350ºF/Gas 3. Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole. Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole. Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole. Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys. Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys. Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion. Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée. Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy. Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy. Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking). Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking). Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool. Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked. Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary. Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary. When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes. When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy.
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"title": "Steak and kidney pudding recipe",
"content": "Preheat the oven to 170ºC/350ºF/Gas 3.Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole. Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole.Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys.Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée. Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy. Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking). Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal.Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked.Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary.When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy. Preheat the oven to 170ºC/350ºF/Gas 3. Preheat the oven to 170ºC/350ºF/Gas 3. Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Rinse the kidneys and pat dry with kitchen paper. Cut the kidneys, in half, snip out the white cores and cut the kidneys into roughly 1.5cm/¾in pieces. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Place the cubes of steak into a large, strong plastic bag and the kidney pieces into another bag. Divide the flour between the two bags, then season, to taste, with salt and freshly ground black pepper. Tie the ends of the bags and shake until the steak and kidneys are thoroughly coated in the seasoned flour. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole. Heat two tablespoons of the oil in a large non-stick frying pan and fry the steak, in batches, over a medium heat, adding extra oil as needed, until the steak is well-browned all over. Remove the steak from the frying pan with a slotted spoon and transfer to a flameproof casserole. Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole. Return the frying pan to the heat and repeat the process with the kidneys, frying on both sides until well-browned. Remove the kidneys from the frying pan with a slotted spoon and transfer to the casserole. Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys. Return the frying pan to the heat, add the remaining oil, then add the onion. Cook the onion over a low heat, stirring often, for five minutes, or until softened. Stir the cooked onion into the casserole with the beef and kidneys. Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion. Deglaze the frying pan with the wine, bringing it to the boil while stirring to lift all the browned bits from the bottom of the pan. Pour the mixture immediately over the beef, kidneys and onion. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée. Strip the thyme leaves from the stalks and add them to the casserole. Stir in the bay leaf, beef stock and tomato purée. Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy. Bring the beef mixture to the boil. Remove three ladlefuls of the sauce for gravy and set aside in a small pan to cool. When cooled, set it aside in the fridge for use as gravy. Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking). Cover the casserole and transfer to the oven to cook for 1½-2 hours, or until the beef is tender (stir the mixture halfway through cooking). Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool. Return the casserole to the hob and simmer the mixture for 2-3 minutes, or until the sauce is thick enough to coat the back of a spoon. When the sauce is thick enough, remove from the heat and leave to cool. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined. Meanwhile, for the suet pastry, put the flour, suet and salt into a large bowl and mix until well combined. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick. Stir in enough water to make a soft dough - you'll probably need around 300ml/10½fl oz of water. Turn out the dough onto a floured surface and bring it together to form a ball. Knead the dough lightly, then remove a generous quarter of the dough to make a lid for the pudding and set aside. Roll out the remaining pastry into a rough 5cm/10in circle (the size of an average dinner plate). It should be about 1cm/¼in thick. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly. Butter a 1.5 litre/2 pint 12¾fl oz pudding basin and line it with the pastry. The pastry should reach 1cm/¼in above the top of the dish. Press the pastry against the sides of the basin and trim neatly. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal. Spoon the steak and kidney mixture into the pastry-lined pudding basin. Brush the rim of the pastry with water. Roll the remaining pastry into a circle just large enough to sit on top of the pudding dish and place it over the filling. Trim into place and press the edges together well to seal. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked. Cover the dish with a large circle of baking parchment, with a pleat in the middle to allow for expansion. Cover the parchment with a circle of aluminium foil, again with a pleat. Secure both covers tightly with string. Create a carrying handle by tying the excess string across the top of the basin - this will help you lift the pudding out of the pan after it's cooked. Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary. Place the pudding onto an upturned saucer or small trivet in a large, deep saucepan and add enough just-boiled water to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place on the hob over a medium heat. Steam the pudding in simmering water for 2½ hours, adding more water as necessary. When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes. When the pudding is cooked through, turn off the heat and carefully lift the basin from the water. Let the pudding stand for five minutes. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug. Heat the reserved gravy on the hob, stirring, until the gravy is bubbling and heated through. Strain through a small sieve into a warmed jug. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy. Cut the string, foil and paper off the pudding basin. Run a blunt-ended knife around the inside of the pudding basin to loosen the sides of the pudding and invert it onto a deep plate. Serve in generous wedges with hot gravy."
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The best chips you have ever tasted recipe
An average of 4.0 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thebestchipsyouhavee_93121_16x9.jpg The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. 4 large potatoes, preferably Maris Piper sunflower oil, for deep frying 4 large potatoes, preferably Maris Piper sunflower oil, for deep frying flaked sea saltmalt vinegar flaked sea salt malt vinegar Method Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Tip into a serving dish and sprinkle with salt and vinegar to serve. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper. Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Tip into a serving dish and sprinkle with salt and vinegar to serve. Tip into a serving dish and sprinkle with salt and vinegar to serve.
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"title": "The best chips you have ever tasted recipe",
"content": "An average of 4.0 out of 5 stars from 64 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thebestchipsyouhavee_93121_16x9.jpg The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. 4 large potatoes, preferably Maris Piper sunflower oil, for deep frying 4 large potatoes, preferably Maris Piper sunflower oil, for deep frying flaked sea saltmalt vinegar flaked sea salt malt vinegar Method Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Tip into a serving dish and sprinkle with salt and vinegar to serve. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper. Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper. Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Tip into a serving dish and sprinkle with salt and vinegar to serve. Tip into a serving dish and sprinkle with salt and vinegar to serve."
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Creamy garlic mushrooms on toast recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_mushrooms_on_35264_16x9.jpg These creamy, garlic mushrooms with bacon are so luxurious but still count as one of your five-a-day making the perfect breakfast or lunch. Each serving provides 200 kcal, 17g protein, 14g carbohydrate (of which 3g sugars), 8g fat (of which 3g saturates), 3g fibre and 1.4g salt. 1 tsp rapeseed oil80g/3oz button mushrooms, roughly chopped32g/1oz reduced-fat smoked bacon medallion, roughly chopped, 2 spring onions, thinly sliced1 garlic clove, finely chopped½ small lemon, juice only1 level tbsp half-fat crème fraîche30g/1oz slice wholemeal or granary breadsalt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) 1 tsp rapeseed oil 80g/3oz button mushrooms, roughly chopped 32g/1oz reduced-fat smoked bacon medallion, roughly chopped, 2 spring onions, thinly sliced 1 garlic clove, finely chopped ½ small lemon, juice only 1 level tbsp half-fat crème fraîche 30g/1oz slice wholemeal or granary bread salt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) Method Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked.Remove from the heat, stir in the crème fraîche and chives, if using, and season. Toast the bread on both sides, place on a warmed plate and top with the mushrooms. Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked. Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked. Remove from the heat, stir in the crème fraîche and chives, if using, and season. Remove from the heat, stir in the crème fraîche and chives, if using, and season. Toast the bread on both sides, place on a warmed plate and top with the mushrooms. Toast the bread on both sides, place on a warmed plate and top with the mushrooms.
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"title": "Creamy garlic mushrooms on toast 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/creamy_mushrooms_on_35264_16x9.jpg These creamy, garlic mushrooms with bacon are so luxurious but still count as one of your five-a-day making the perfect breakfast or lunch. Each serving provides 200 kcal, 17g protein, 14g carbohydrate (of which 3g sugars), 8g fat (of which 3g saturates), 3g fibre and 1.4g salt. 1 tsp rapeseed oil80g/3oz button mushrooms, roughly chopped32g/1oz reduced-fat smoked bacon medallion, roughly chopped, 2 spring onions, thinly sliced1 garlic clove, finely chopped½ small lemon, juice only1 level tbsp half-fat crème fraîche30g/1oz slice wholemeal or granary breadsalt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) 1 tsp rapeseed oil 80g/3oz button mushrooms, roughly chopped 32g/1oz reduced-fat smoked bacon medallion, roughly chopped, 2 spring onions, thinly sliced 1 garlic clove, finely chopped ½ small lemon, juice only 1 level tbsp half-fat crème fraîche 30g/1oz slice wholemeal or granary bread salt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) Method Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked.Remove from the heat, stir in the crème fraîche and chives, if using, and season. Toast the bread on both sides, place on a warmed plate and top with the mushrooms. Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked. Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked. Remove from the heat, stir in the crème fraîche and chives, if using, and season. Remove from the heat, stir in the crème fraîche and chives, if using, and season. Toast the bread on both sides, place on a warmed plate and top with the mushrooms. Toast the bread on both sides, place on a warmed plate and top with the mushrooms."
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High protein muffins recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/high_protein_muffins_33173_16x9.jpg Packed full of high-protein ingredients, these muffins are an easy and delicious way to start the day. Each serving provides 140 kcal, 7.2g protein, 15.6g carbohydrate (of which 4.4g sugars), 5.8g fat (of which 0.8g saturates), 1.4g fibre and 0.32g salt. Equipment and preparation: You will need a 12-hole muffin tin and muffin cases. 1 ripe banana 50ml/2fl oz maple syrup250g/9oz 0% fat Greek-style plain yoghurt 3 large free-range eggs 1 vanilla extract or paste150g/5½oz self-raising flour 1 tsp baking powder 1 tsp ground cinnamon85g/3oz ground almondshandful of flaked almonds, hazelnuts or pecans 1 ripe banana 50ml/2fl oz maple syrup 250g/9oz 0% fat Greek-style plain yoghurt 3 large free-range eggs 1 vanilla extract or paste 150g/5½oz self-raising flour 1 tsp baking powder 1 tsp ground cinnamon 85g/3oz ground almonds handful of flaked almonds, hazelnuts or pecans Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases.Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds.Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top.Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases. Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds. Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top. Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top. Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Recipe tips Due to the slightly sticky nature of these protein muffins, it is best to use silicone muffin cases if possible, so they are easier to remove when consuming. These are a great base muffin to which you can add all sorts of things depending on taste. Chocolate chips work great, or a mixture of chopped nuts. Fresh and dried fruits work nicely too but be mindful of the moisture levels in fresh fruit – you don’t want a soggy bottom!
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"url": "https://www.bbc.co.uk/food/recipes/high_protein_muffins_33173",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "High protein muffins recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/high_protein_muffins_33173_16x9.jpg Packed full of high-protein ingredients, these muffins are an easy and delicious way to start the day. Each serving provides 140 kcal, 7.2g protein, 15.6g carbohydrate (of which 4.4g sugars), 5.8g fat (of which 0.8g saturates), 1.4g fibre and 0.32g salt. Equipment and preparation: You will need a 12-hole muffin tin and muffin cases. 1 ripe banana 50ml/2fl oz maple syrup250g/9oz 0% fat Greek-style plain yoghurt 3 large free-range eggs 1 vanilla extract or paste150g/5½oz self-raising flour 1 tsp baking powder 1 tsp ground cinnamon85g/3oz ground almondshandful of flaked almonds, hazelnuts or pecans 1 ripe banana 50ml/2fl oz maple syrup 250g/9oz 0% fat Greek-style plain yoghurt 3 large free-range eggs 1 vanilla extract or paste 150g/5½oz self-raising flour 1 tsp baking powder 1 tsp ground cinnamon 85g/3oz ground almonds handful of flaked almonds, hazelnuts or pecans Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases.Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds.Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top.Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with muffin cases. Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. Place the banana in a large bowl and mash with a fork. Add the maple syrup, yoghurt, eggs and vanilla to the bowl and whisk well to combine. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds. In a separate bowl, sieve together the self-raising flour, baking powder and cinnamon before adding the ground almonds. Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top. Add the dry ingredients into the wet, stirring just until a smooth batter is created. Carefully spoon the mixture into the muffin case, then scatter the nuts over the top. Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Bake for 15–20 minutes, or until a skewer when inserted into the middle of a muffin comes out clean and the top is starting to turn golden. Remove from the oven and place on a wire rack to completely cool before consuming. Recipe tips Due to the slightly sticky nature of these protein muffins, it is best to use silicone muffin cases if possible, so they are easier to remove when consuming. These are a great base muffin to which you can add all sorts of things depending on taste. Chocolate chips work great, or a mixture of chopped nuts. Fresh and dried fruits work nicely too but be mindful of the moisture levels in fresh fruit – you don’t want a soggy bottom!"
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Cheese and courgette muffins recipe
An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheeseandcherrytomat_84142_16x9.jpg These cheesy courgette muffins take no time to throw together and are delicious with eggs and bacon for brunch. 225g/8oz self-raising flour100g/3½oz courgette, gratedsalt and freshly ground black pepper100g/3½oz mature cheddar, grated175ml/6fl oz milk1 free-range egg55ml/2fl oz olive oil10 cherry tomatoes 225g/8oz self-raising flour 100g/3½oz courgette, grated salt and freshly ground black pepper 100g/3½oz mature cheddar, grated 175ml/6fl oz milk 1 free-range egg 55ml/2fl oz olive oil 10 cherry tomatoes crisp grilled baconscrambled egg crisp grilled bacon scrambled egg Method Preheat the oven to 200C/400F/Gas 6. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well.In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well.Grease ten muffin moulds and half-fill each with the mix.Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well. In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well. In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well. Grease ten muffin moulds and half-fill each with the mix. Grease ten muffin moulds and half-fill each with the mix. Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown.
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"url": "https://www.bbc.co.uk/food/recipes/cheeseandcherrytomat_84142",
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"title": "Cheese and courgette muffins recipe",
"content": "An average of 4.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheeseandcherrytomat_84142_16x9.jpg These cheesy courgette muffins take no time to throw together and are delicious with eggs and bacon for brunch. 225g/8oz self-raising flour100g/3½oz courgette, gratedsalt and freshly ground black pepper100g/3½oz mature cheddar, grated175ml/6fl oz milk1 free-range egg55ml/2fl oz olive oil10 cherry tomatoes 225g/8oz self-raising flour 100g/3½oz courgette, grated salt and freshly ground black pepper 100g/3½oz mature cheddar, grated 175ml/6fl oz milk 1 free-range egg 55ml/2fl oz olive oil 10 cherry tomatoes crisp grilled baconscrambled egg crisp grilled bacon scrambled egg Method Preheat the oven to 200C/400F/Gas 6. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well.In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well.Grease ten muffin moulds and half-fill each with the mix.Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well. In a mixing bowl, combine the flour, courgette, salt, freshly ground black pepper and cheddar and mix well. In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well. In a separate bowl, mix together the milk, egg and olive oil. Add this mixture to the dry ingredients and mix well. Grease ten muffin moulds and half-fill each with the mix. Grease ten muffin moulds and half-fill each with the mix. Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Prick each cherry tomato - this stops them popping when they cook - and press one tomato into the top of each spoonful of mix. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown. Spoon the remaining mixture over each muffin to conceal the tomato. Cook for about 20 minutes until golden brown."
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c5c90850756f5ce5aa6abdd38a0fc23a140c33e42c00513919beae7bb87314c9
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Cheese and herb muffin in a mug recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_herb_muffin_43619_16x9.jpg This super-quick muffin is cooked in the microwave – believe it when you see it! It’s a tasty savoury muffin that’s perfect for a snack, or great with soup. 100g/3½oz parmesan cheese (or vegetarian alternative), grated10g fresh basil (about a handful) or 1 tbsp dried basil 10g fresh chives (about a handful) or 1 tbsp dried chives½ tsp thyme leaves250g/9oz self-raising flour1 tsp bicarbonate of soda85ml/3fl oz sunflower oil2 free-range eggs100ml/3½fl oz semi-skimmed milk100ml/3½fl oz low-fat natural yoghurt 100g/3½oz parmesan cheese (or vegetarian alternative), grated 10g fresh basil (about a handful) or 1 tbsp dried basil 10g fresh chives (about a handful) or 1 tbsp dried chives ½ tsp thyme leaves 250g/9oz self-raising flour 1 tsp bicarbonate of soda 85ml/3fl oz sunflower oil 2 free-range eggs 100ml/3½fl oz semi-skimmed milk 100ml/3½fl oz low-fat natural yoghurt Method Wash and finely chop the herbs using a sharp knife or scissors.Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs.Measure the oil into the measuring jug.Beat the eggs separately in a bowl then add to the oil.Add the milk and yoghurt to the oil and egg mixture.Pour the wet ingredients into the dry ingredients and stir until combined.Spoon the mixture into the six mugs, filling each one a third full.Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug.Repeat with the remaining mixture to make your second batch of muffins in a mug.These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack. Wash and finely chop the herbs using a sharp knife or scissors. Wash and finely chop the herbs using a sharp knife or scissors. Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs. Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs. Measure the oil into the measuring jug. Measure the oil into the measuring jug. Beat the eggs separately in a bowl then add to the oil. Beat the eggs separately in a bowl then add to the oil. Add the milk and yoghurt to the oil and egg mixture. Add the milk and yoghurt to the oil and egg mixture. Pour the wet ingredients into the dry ingredients and stir until combined. Pour the wet ingredients into the dry ingredients and stir until combined. Spoon the mixture into the six mugs, filling each one a third full. Spoon the mixture into the six mugs, filling each one a third full. Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug. Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug. Repeat with the remaining mixture to make your second batch of muffins in a mug. Repeat with the remaining mixture to make your second batch of muffins in a mug. These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack. These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack.
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"title": "Cheese and herb muffin in a mug recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_herb_muffin_43619_16x9.jpg This super-quick muffin is cooked in the microwave – believe it when you see it! It’s a tasty savoury muffin that’s perfect for a snack, or great with soup. 100g/3½oz parmesan cheese (or vegetarian alternative), grated10g fresh basil (about a handful) or 1 tbsp dried basil 10g fresh chives (about a handful) or 1 tbsp dried chives½ tsp thyme leaves250g/9oz self-raising flour1 tsp bicarbonate of soda85ml/3fl oz sunflower oil2 free-range eggs100ml/3½fl oz semi-skimmed milk100ml/3½fl oz low-fat natural yoghurt 100g/3½oz parmesan cheese (or vegetarian alternative), grated 10g fresh basil (about a handful) or 1 tbsp dried basil 10g fresh chives (about a handful) or 1 tbsp dried chives ½ tsp thyme leaves 250g/9oz self-raising flour 1 tsp bicarbonate of soda 85ml/3fl oz sunflower oil 2 free-range eggs 100ml/3½fl oz semi-skimmed milk 100ml/3½fl oz low-fat natural yoghurt Method Wash and finely chop the herbs using a sharp knife or scissors.Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs.Measure the oil into the measuring jug.Beat the eggs separately in a bowl then add to the oil.Add the milk and yoghurt to the oil and egg mixture.Pour the wet ingredients into the dry ingredients and stir until combined.Spoon the mixture into the six mugs, filling each one a third full.Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug.Repeat with the remaining mixture to make your second batch of muffins in a mug.These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack. Wash and finely chop the herbs using a sharp knife or scissors. Wash and finely chop the herbs using a sharp knife or scissors. Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs. Mix together the flour and bicarbonate of soda in a mixing bowl and add the parmesan and chopped herbs. Measure the oil into the measuring jug. Measure the oil into the measuring jug. Beat the eggs separately in a bowl then add to the oil. Beat the eggs separately in a bowl then add to the oil. Add the milk and yoghurt to the oil and egg mixture. Add the milk and yoghurt to the oil and egg mixture. Pour the wet ingredients into the dry ingredients and stir until combined. Pour the wet ingredients into the dry ingredients and stir until combined. Spoon the mixture into the six mugs, filling each one a third full. Spoon the mixture into the six mugs, filling each one a third full. Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug. Place three mugs in the microwave and cook for four minutes on full power, or until raised and firm to touch. You may need to adjust the timings slightly depending on the size and design of mug. Repeat with the remaining mixture to make your second batch of muffins in a mug. Repeat with the remaining mixture to make your second batch of muffins in a mug. These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack. These muffins are delicious served warm, spooned out of the mug, or use a knife to score around the edge of the mug and tip the warm muffin out onto a cooling rack."
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a654ce2fbaaa5ccef8b76ee7dfa5ab5828a1873af2035bdd6f06818c7ab433d9
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Banana and peanut butter roll-ups recipe
An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_and_peanut_butter_25334_16x9.jpg Nadiya’s banana and peanut butter roll-ups are a winning breakfast or brunch and a great alternative to pancakes, using tortilla wraps to save the faff of frying the pancakes. 8 large flour tortilla wraps 320g/11oz crunchy or smooth peanut butter8 medium–small ripe bananas 1 free-range egg, beaten 100g/3½oz butter, melted 75g/2⅔oz caster sugar ½ tsp ground cinnamon 240g/8½oz dark chocolate, chopped 160ml/5½fl oz boiling water 8 large flour tortilla wraps 320g/11oz crunchy or smooth peanut butter 8 medium–small ripe bananas 1 free-range egg, beaten 100g/3½oz butter, melted 75g/2⅔oz caster sugar ½ tsp ground cinnamon 240g/8½oz dark chocolate, chopped 160ml/5½fl oz boiling water Method Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper.Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way.Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm. Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper. Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper. Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way. Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way. Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm.
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"title": "Banana and peanut butter roll-ups recipe",
"content": "An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_and_peanut_butter_25334_16x9.jpg Nadiya’s banana and peanut butter roll-ups are a winning breakfast or brunch and a great alternative to pancakes, using tortilla wraps to save the faff of frying the pancakes. 8 large flour tortilla wraps 320g/11oz crunchy or smooth peanut butter8 medium–small ripe bananas 1 free-range egg, beaten 100g/3½oz butter, melted 75g/2⅔oz caster sugar ½ tsp ground cinnamon 240g/8½oz dark chocolate, chopped 160ml/5½fl oz boiling water 8 large flour tortilla wraps 320g/11oz crunchy or smooth peanut butter 8 medium–small ripe bananas 1 free-range egg, beaten 100g/3½oz butter, melted 75g/2⅔oz caster sugar ½ tsp ground cinnamon 240g/8½oz dark chocolate, chopped 160ml/5½fl oz boiling water Method Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper.Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way.Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm. Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper. Preheat the oven to 190C/180C Fan/Gas 5 and line a baking tray with baking paper. Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way. Lay a tortilla on a board, add a heaped tablespoon of peanut butter in the centre and spread from side to side. Peel a banana and place on top. Make sure it sits in the centre, with a little of the tortilla showing at each end: if it’s too long, break off a bit to fit (and eat it – cook’s perk). Lift the flap of tortilla at each end of the banana and fold over. Lift the tortilla half closest to you and fold it over the banana, then, holding it firmly, roll it up, almost to the end. Brush the end with beaten egg and finish rolling, then place seam-side down on the baking tray. Roll up the remaining tortillas in the same way. Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Brush the melted butter all over the rolls, turning them around to coat them, making sure they end up seam-side down. You will have a little leftover butter: put it to one side. Bake the tortillas for 8 minutes, until crisp and golden. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Meanwhile, mix the sugar and cinnamon on a large tray or flat plate. Take the rolls out of the oven. Turn the grill on to a high heat. Brush the leftover butter all over the rolls. Using tongs, carefully turn the rolls until they are coated in the sugar mix, then pop back on the baking tray. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Grill for 50 seconds to 1 minute, until the sugar is shiny and golden. Remove from the heat and leave the caramelised sugar until set and crunchy. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm. Put the chocolate in a bowl, pour on the boiling water and stir until glossy and smooth. Drizzle generously over the rolls and serve any leftover chocolate as a dipping sauce. Eat while they are warm."
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b03fd307b05d1c8c6d5fd5624cfa2e837c625341ed47d65c4eee4f820b3a235a
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Chocolate chip muffins recipe
An average of 3.6 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_chip_muffins_64846_16x9.jpg These double chocolate chip muffins are more cake-y than some versions, but that means they keep for longer. Ideal if you’re making for hungry mouths who have a few days off school. 250g/9oz plain flour 45g/1½oz cocoa powder 125g/4½oz golden caster sugar 65g/2¼oz soft light brown sugar, any lumps crumbled1½ tsp baking powder ½ tsp fine salt 2 free-range eggs 150ml/5fl oz buttermilk (or milk plus 1 tbsp lemon juice)1 tsp vanilla extract 175ml/6fl oz hot water110g/3¾oz unsalted butter, melted, plus a little extra for greasing 125g/4½oz milk chocolate chips, or try a mixture of milk and white 250g/9oz plain flour 45g/1½oz cocoa powder 125g/4½oz golden caster sugar 65g/2¼oz soft light brown sugar, any lumps crumbled 1½ tsp baking powder ½ tsp fine salt 2 free-range eggs 150ml/5fl oz buttermilk (or milk plus 1 tbsp lemon juice) 1 tsp vanilla extract 175ml/6fl oz hot water 110g/3¾oz unsalted butter, melted, plus a little extra for greasing 125g/4½oz milk chocolate chips, or try a mixture of milk and white Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre.Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre. Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked. Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked.
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"content": "An average of 3.6 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_chip_muffins_64846_16x9.jpg These double chocolate chip muffins are more cake-y than some versions, but that means they keep for longer. Ideal if you’re making for hungry mouths who have a few days off school. 250g/9oz plain flour 45g/1½oz cocoa powder 125g/4½oz golden caster sugar 65g/2¼oz soft light brown sugar, any lumps crumbled1½ tsp baking powder ½ tsp fine salt 2 free-range eggs 150ml/5fl oz buttermilk (or milk plus 1 tbsp lemon juice)1 tsp vanilla extract 175ml/6fl oz hot water110g/3¾oz unsalted butter, melted, plus a little extra for greasing 125g/4½oz milk chocolate chips, or try a mixture of milk and white 250g/9oz plain flour 45g/1½oz cocoa powder 125g/4½oz golden caster sugar 65g/2¼oz soft light brown sugar, any lumps crumbled 1½ tsp baking powder ½ tsp fine salt 2 free-range eggs 150ml/5fl oz buttermilk (or milk plus 1 tbsp lemon juice) 1 tsp vanilla extract 175ml/6fl oz hot water 110g/3¾oz unsalted butter, melted, plus a little extra for greasing 125g/4½oz milk chocolate chips, or try a mixture of milk and white Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre.Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 12-hole muffin tin and line with paper cases. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre. Sift the flour and cocoa into a large mixing bowl. Tip in the sugars, baking powder and salt and mix together. Make a well in the centre. Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked. Whisk together the eggs, buttermilk, vanilla extract and hot water. Pour into the well, then quickly use a spatula to blend into the dry ingredients, followed by the melted butter. Fold in most of the chocolate chips. Divide the batter between the paper cases – they should be about three-quarters full. Scatter the rest of the chocolate chips over the top and bake for 18–20 minutes until well risen and cooked."
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7e900dbda0be1e2a9d9bcee1eaf236fa99be697d1f4029d2d8d6dc8e8444c6a7
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Vegan gluten-free pancakes recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_banana_and_maple_14272_16x9.jpg Gluten-free and vegan pancakes that taste absolutely delicious. This easy banana pancake recipe is perfect with sliced bananas, berries and toasted nuts. They also work brilliantly with lemon and sugar. The simple and effective mix of gluten-free flours in this recipe will also work for most baking recipes. For this recipe you will need a food processor. Each pancake provides 183 kcal, 3g protein, 30.5g carbohydrates (of which 12.5g sugars), 5g fat (of which 0.5g saturates), 1.5g fibre and 0.1g salt. 65g/2¼oz rice flour65g/2¼oz tapioca flour½ very ripe banana300ml/10½fl oz almond milk2 tsp rapeseed oil or coconut oil, for frying 65g/2¼oz rice flour 65g/2¼oz tapioca flour ½ very ripe banana 300ml/10½fl oz almond milk 2 tsp rapeseed oil or coconut oil, for frying 1½ bananas, slicedlarge handful blueberries30g/1oz pecans, toasted6 tsp maple syrup 1½ bananas, sliced large handful blueberries 30g/1oz pecans, toasted 6 tsp maple syrup Method Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug.Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug. Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug. Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Recipe tips The toppings on these banana pancakes can vary depending on your tastes but antioxidant packed blueberries, potassium rich bananas, natural maple syrup and toasted pecans all add healthy fats, fibre, vitamins and protein to this delicious vegan and gluten-free breakfast.
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"title": "Vegan gluten-free pancakes recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_banana_and_maple_14272_16x9.jpg Gluten-free and vegan pancakes that taste absolutely delicious. This easy banana pancake recipe is perfect with sliced bananas, berries and toasted nuts. They also work brilliantly with lemon and sugar. The simple and effective mix of gluten-free flours in this recipe will also work for most baking recipes. For this recipe you will need a food processor. Each pancake provides 183 kcal, 3g protein, 30.5g carbohydrates (of which 12.5g sugars), 5g fat (of which 0.5g saturates), 1.5g fibre and 0.1g salt. 65g/2¼oz rice flour65g/2¼oz tapioca flour½ very ripe banana300ml/10½fl oz almond milk2 tsp rapeseed oil or coconut oil, for frying 65g/2¼oz rice flour 65g/2¼oz tapioca flour ½ very ripe banana 300ml/10½fl oz almond milk 2 tsp rapeseed oil or coconut oil, for frying 1½ bananas, slicedlarge handful blueberries30g/1oz pecans, toasted6 tsp maple syrup 1½ bananas, sliced large handful blueberries 30g/1oz pecans, toasted 6 tsp maple syrup Method Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug.Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug. Put the flours, banana and almond milk in a food processor and blitz until you have a smooth batter approximately the consistency of single cream. Pour the mixture into a jug. Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Heat a 20-25cm/8-10in non-stick frying pan until hot and brush with a little oil. Pour in a little of the batter and swirl it around the pan to make a full sized pancake. Cook for 1-2 minutes, or until golden at the edges. Loosen and flip over with a spatula. Cook until golden on both sides. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Put the pancakes on plates and top with the bananas, blueberries, pecans and maple syrup. Serve immediately. Recipe tips The toppings on these banana pancakes can vary depending on your tastes but antioxidant packed blueberries, potassium rich bananas, natural maple syrup and toasted pecans all add healthy fats, fibre, vitamins and protein to this delicious vegan and gluten-free breakfast."
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97380146e72842cbd20889236e001356798a8649b240dcd5405e4b666eacb203
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Honey-glazed guinea fowl with pomegranate and pineapple recipe
Preheat the oven to 200C/180C (fan)/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard.Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes.While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl.Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like.Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm. Preheat the oven to 200C/180C (fan)/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard. Preheat the oven to 200C/180C (fan)/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard. Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly. Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes. While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl. While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl. Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl. Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like. Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm. Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm.
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"title": "Honey-glazed guinea fowl with pomegranate and pineapple recipe",
"content": "Preheat the oven to 200C/180C (fan)/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard.Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes.While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl.Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like.Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm. Preheat the oven to 200C/180C (fan)/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard. Preheat the oven to 200C/180C (fan)/Gas 6. To prepare the guinea fowl, turn the bird onto its breast on a sturdy chopping board and cut carefully on either side of the backbone with good scissors or poultry shears. Discard the bone. Cut off the end of the foot joints and wing tips and discard. Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly. Open the guinea fowl out and place on the board so that the breast side is facing upwards. Press down heavily with the palms of your hands to break the breastbone and flatten the bird as evenly as possible. This will help it cook more quickly. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings. Drizzle a baking tray with one tablespoon of the oil and place the guinea fowl on top. Rub all over with the remaining oil and tuck in the legs and wings. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes. Mix the crushed chillies, five-spice, sea salt and lots of freshly ground black pepper in a small bowl. Sprinkle over the guinea fowl and rub into the skin with your hands. Roast the guinea fowl for 20 minutes. While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl. While the guinea fowl is cooking, put the pineapple on a board and cut off the top and bottom. Remove the prickly skin with a sharp knife and dig out any ‘eyes’ with the tip of your knife. Cut the pineapple lengthways into sixths and remove the central core. Cut the pineapple into roughly 1.5cm/¾in triangle slices and put in a bowl. Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl. Peel the cucumber and cut lengthways in half. Cut into 1cm/½in slices and add to the pineapple. Bash the back of the pomegranate with a wooden spoon to dislodge the seeds – you may need to help some of them out with a knife or spoon. Put the seeds and any juice in a bowl. Mix the honey and soy sauce in a small bowl. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side. Take the bird out of the oven and brush with the honey mixture. Return to the oven for a further 10-15 minutes, or until thoroughly cooked, golden-brown and glossy. (The juices should run clear when the thickest part of one of the thighs is pierced with a skewer.) While the bird continues to roast, trim the coriander and discard the stalks. Pick the leaves off the mint stalks. Peel and finely slice the red onion. Put the herbs and onion to one side. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon. Transfer the guinea fowl to a board and leave to rest for a few minutes while the dressing is made. Tip the contents of the baking tray into a heatproof bowl and leave to stand for five minutes. Carefully spoon off any fat that has risen to the surface with a spoon. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like. Stir the fresh lime juice into the pan juices, just a little at a time, tasting between additions. You want the dressing to be tangy but not sour. Season the dressing with a little salt and pepper and an extra dash of soy sauce if you like. Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm. Carve the guinea fowl into chunky pieces and arrange on a clean banana leaf, or large serving platter, with the pineapple and cucumber. Scatter the herbs and onion on top. Sprinkle with the pomegranate seeds and any juice and toss very lightly together. Drizzle over the lime dressing and serve immediately while the guinea fowl is warm."
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fa32e311c601812fbb56ef7088a875ede9f77acf0c1544bda7f8cfd1fa0346ac
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Summer pudding recipe
An average of 5.0 out of 5 stars from 1 rating You can’t beat a classic! Matt Tebbutt shares his simple recipe for a showstoppingly beautiful summer pudding. 200ml/7fl oz rosé wine 1 orange, juice only1 vanilla pod, seeds removed 60–80g/2¼–3oz caster sugar 250g/9oz fresh raspberries, plus extra for serving 250g/9oz fresh strawberries, plus extra for serving250g/9oz fresh cherries, pitted, plus extra for serving500g/1lb 2oz frozen mixed berries12 slices of white breadextra thick double cream, to serve 200ml/7fl oz rosé wine 1 orange, juice only 1 vanilla pod, seeds removed 60–80g/2¼–3oz caster sugar 250g/9oz fresh raspberries, plus extra for serving 250g/9oz fresh strawberries, plus extra for serving 250g/9oz fresh cherries, pitted, plus extra for serving 500g/1lb 2oz frozen mixed berries 12 slices of white bread extra thick double cream, to serve Method Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang.Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Once cool, strain the fruit, saving the juice. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream. Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang. Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang. Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Once cool, strain the fruit, saving the juice. Once cool, strain the fruit, saving the juice. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream.
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"title": "Summer pudding recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating You can’t beat a classic! Matt Tebbutt shares his simple recipe for a showstoppingly beautiful summer pudding. 200ml/7fl oz rosé wine 1 orange, juice only1 vanilla pod, seeds removed 60–80g/2¼–3oz caster sugar 250g/9oz fresh raspberries, plus extra for serving 250g/9oz fresh strawberries, plus extra for serving250g/9oz fresh cherries, pitted, plus extra for serving500g/1lb 2oz frozen mixed berries12 slices of white breadextra thick double cream, to serve 200ml/7fl oz rosé wine 1 orange, juice only 1 vanilla pod, seeds removed 60–80g/2¼–3oz caster sugar 250g/9oz fresh raspberries, plus extra for serving 250g/9oz fresh strawberries, plus extra for serving 250g/9oz fresh cherries, pitted, plus extra for serving 500g/1lb 2oz frozen mixed berries 12 slices of white bread extra thick double cream, to serve Method Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang.Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Once cool, strain the fruit, saving the juice. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream. Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang. Line a 1 litre/1¾ pints pudding basin with cling film, leaving a generous overhang. Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add the wine, orange juice, vanilla and sugar to a large saucepan on a medium heat and bring to a simmer. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Add all of the prepared fresh fruit and poach gently for 5 minutes, or until soft. Turn off the heat and add the frozen berries. Leave the fruit to the juices and soften until cool. Once cool, strain the fruit, saving the juice. Once cool, strain the fruit, saving the juice. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. Line the pudding basin with most of the bread and ladle in most of the juice. Pack with the cooked fruit and top with the remaining bread. Ladle over the rest of the juice. Cover with the clingfilm overhang and press down in the fridge overnight. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream. To serve, carefully tip the summer pudding out, slice and serve with more fruit and generous helpings of cream."
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Lamb kleftiko recipe
An average of 4.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kleftiko_27007_16x9.jpg Kleftiko is a simple, classic Greek dish of lamb and potatoes. In Georgina Hayden's authentic recipe the lamb is marinated overnight, then wrapped in baking paper with potatoes, onions and herbs and slow-roasted until the meat is falling off the bone. 1 leg or shoulder of lamb (approx. 2kg/4lb 8oz)olive oil, for drizzling½ tbsp dried oregano2 bay leaves, crushed½ bulb garlic800g/1lb 12oz Cyprus potatoes (or Maris Pipers), cut into wedges2 onions, cut into wedges4 ripe tomatoes, roughly chopped1 cinnamon stickfew sprigs fresh oregano (optional)1 lemon, juice only250ml/9fl oz white winesea salt and freshly ground black pepper 1 leg or shoulder of lamb (approx. 2kg/4lb 8oz) olive oil, for drizzling ½ tbsp dried oregano 2 bay leaves, crushed ½ bulb garlic 800g/1lb 12oz Cyprus potatoes (or Maris Pipers), cut into wedges 2 onions, cut into wedges 4 ripe tomatoes, roughly chopped 1 cinnamon stick few sprigs fresh oregano (optional) 1 lemon, juice only 250ml/9fl oz white wine sea salt and freshly ground black pepper Method Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously with salt and pepper and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight.Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 160C/140C Fan/Gas 3. Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough).Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using. Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender.Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray. Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously with salt and pepper and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously with salt and pepper and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight. Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 160C/140C Fan/Gas 3. Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 160C/140C Fan/Gas 3. Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough). Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough). Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using. Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using. Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender. Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray. Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray.
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"url": "https://www.bbc.co.uk/food/recipes/kleftiko_27007",
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"title": "Lamb kleftiko recipe",
"content": "An average of 4.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kleftiko_27007_16x9.jpg Kleftiko is a simple, classic Greek dish of lamb and potatoes. In Georgina Hayden's authentic recipe the lamb is marinated overnight, then wrapped in baking paper with potatoes, onions and herbs and slow-roasted until the meat is falling off the bone. 1 leg or shoulder of lamb (approx. 2kg/4lb 8oz)olive oil, for drizzling½ tbsp dried oregano2 bay leaves, crushed½ bulb garlic800g/1lb 12oz Cyprus potatoes (or Maris Pipers), cut into wedges2 onions, cut into wedges4 ripe tomatoes, roughly chopped1 cinnamon stickfew sprigs fresh oregano (optional)1 lemon, juice only250ml/9fl oz white winesea salt and freshly ground black pepper 1 leg or shoulder of lamb (approx. 2kg/4lb 8oz) olive oil, for drizzling ½ tbsp dried oregano 2 bay leaves, crushed ½ bulb garlic 800g/1lb 12oz Cyprus potatoes (or Maris Pipers), cut into wedges 2 onions, cut into wedges 4 ripe tomatoes, roughly chopped 1 cinnamon stick few sprigs fresh oregano (optional) 1 lemon, juice only 250ml/9fl oz white wine sea salt and freshly ground black pepper Method Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously with salt and pepper and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight.Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 160C/140C Fan/Gas 3. Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough).Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using. Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender.Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray. Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously with salt and pepper and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Place the lamb in a large dish and drizzle with plenty of olive oil. Season generously with salt and pepper and sprinkle over the oregano and bay leaves. Peel two garlic cloves and cut each into four pieces. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight. Using a sharp knife, pierce the lamb eight times and poke in the garlic. Rub the herbs and oil into the lamb, then cover and place in the fridge overnight. Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 160C/140C Fan/Gas 3. Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 160C/140C Fan/Gas 3. Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough). Line a large roasting tin or baking dish with greaseproof paper, ensuring there is enough of an overhang to crimp the edges (you might need to fold two pieces together lengthways to ensure it is wide enough). Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using. Roughly crush the remaining unpeeled garlic cloves with the flat of a heavy knife. Put the potatoes, onions, tomatoes and garlic in the roasting tin and poke in the cinnamon stick and oregano sprigs, if using. Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Put the lamb on top of the veg and spoon over the marinade from the bowl. Squeeze the lemon juice over the lamb and pour the wine into the bottom of the tin. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Take another large sheet of greaseproof paper and wet it under running water. Squeeze out excess water and lay over the lamb, crimping the edges of paper together with the pieces underneath to seal completely. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender. Place in the oven and leave it, untouched, for 4½ hours until the lamb is cooked and very tender. Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray. Remove from the oven and leave to rest for 10 minutes, then serve with all the vegetables and juices from the roasting tray."
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6c3ecb6beefc5eb3c72586922ffc8200f6925c691b81f2723c570a6f1b4dc372
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Nigella's roast leg of lamb recipe
The timing is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes, which will give you medium, that’s to say, pink lamb; if you want well-cooked lamb, then give it 30 minutes per 500g plus 30 minutes. However, ovens do vary, and it’s wise to use a temperature probe. I resisted for a long time, but now I get my probe out at every possible opportunity. But I don’t cook the meat to the temperature that I want it to be (for pink lamb, that would be 60C; for well done, 71C) because I find that the meat carries on cooking as it rests, and I’m always nervous of overcooking it. If you want your meat well-done, then this isn’t going to be a worry, but for pink meat I suggest that you take the lamb out when it reads 55C, and rest it, covered loosely in foil out of a draught for 15–30 minutes, testing with your probe to make sure you don’t carve it until it’s as you want it. But keep an eye, so it doesn’t go over, either. You don’t exactly get a gravy out of the liquid at the bottom of the tin (the water stops the tin from burning and keeps the meat gorgeously tender) but taste it once the lamb’s rested, to see if you want to add a little freshly boiled water, and possibly a drop or two of honey, to give you some juices to pour over the carved meat.
|
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"delivery_version": "v1.0",
"title": "Nigella's roast leg of lamb recipe",
"content": "The timing is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes, which will give you medium, that’s to say, pink lamb; if you want well-cooked lamb, then give it 30 minutes per 500g plus 30 minutes. However, ovens do vary, and it’s wise to use a temperature probe. I resisted for a long time, but now I get my probe out at every possible opportunity. But I don’t cook the meat to the temperature that I want it to be (for pink lamb, that would be 60C; for well done, 71C) because I find that the meat carries on cooking as it rests, and I’m always nervous of overcooking it. If you want your meat well-done, then this isn’t going to be a worry, but for pink meat I suggest that you take the lamb out when it reads 55C, and rest it, covered loosely in foil out of a draught for 15–30 minutes, testing with your probe to make sure you don’t carve it until it’s as you want it. But keep an eye, so it doesn’t go over, either. You don’t exactly get a gravy out of the liquid at the bottom of the tin (the water stops the tin from burning and keeps the meat gorgeously tender) but taste it once the lamb’s rested, to see if you want to add a little freshly boiled water, and possibly a drop or two of honey, to give you some juices to pour over the carved meat."
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6a0f13a6d405faa695f39bb39e0ca3e2163894dd952e865b901a2320b22a4592
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Butterflied leg of lamb with a rhubarb glaze recipe
An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_leg_rhubarb_glaze_51993_16x9.jpg A butterflied leg of lamb is basically a leg of lamb with the bone taken out, which makes it easier to cook and easier to carve as there's no bone to cut around. Perfect for the oven and even better on the barbecue. whole leg of lamb, about 1kg/2lb 4oz butterflied (ask a butcher to do this)oil, for coating2 tbsp salt whole leg of lamb, about 1kg/2lb 4oz butterflied (ask a butcher to do this) oil, for coating 2 tbsp salt 50g/1¾oz butter2 large sprigs rosemary, leaves removed from stalks and finely chopped4 garlic cloves, finely chopped400g/14oz rhubarb, thinly sliced½ tsp salt2 tbsp honey1 tsp chilli powder 50g/1¾oz butter 2 large sprigs rosemary, leaves removed from stalks and finely chopped 4 garlic cloves, finely chopped 400g/14oz rhubarb, thinly sliced ½ tsp salt 2 tbsp honey 1 tsp chilli powder Method Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly.Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous.Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink. Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir.Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey.Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off.Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking. Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating. Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly. Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly. Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous. Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous. Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink. Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink. Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir. Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir. Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey. Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey. Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off. Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off. Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking. Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking. Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating. Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating. Recipe tips Alternatively, you can barbecue the butterflied lamb. Once the coals are hot enough, put the seasoned and oiled lamb on to the barbecue, fat-side down, and cook on a high heat for 5 minutes until well browned. Turn over and cook on the other side for 5 minutes to brown the other side too. Now move the coals from the centre to around the edges of the barbecue and leave the meat to cook, covered, for 30–40 minutes, brushing with the glaze 20 minutes before the end of the cooking time and turning occasionally if you need to. Take the lamb off the barbecue, cover it with foil and leave to rest for 15 minutes, undisturbed. By which time it is ready to slice and eat.
|
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"url": "https://www.bbc.co.uk/food/recipes/lamb_leg_rhubarb_glaze_51993",
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"title": "Butterflied leg of lamb with a rhubarb glaze recipe",
"content": "An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_leg_rhubarb_glaze_51993_16x9.jpg A butterflied leg of lamb is basically a leg of lamb with the bone taken out, which makes it easier to cook and easier to carve as there's no bone to cut around. Perfect for the oven and even better on the barbecue. whole leg of lamb, about 1kg/2lb 4oz butterflied (ask a butcher to do this)oil, for coating2 tbsp salt whole leg of lamb, about 1kg/2lb 4oz butterflied (ask a butcher to do this) oil, for coating 2 tbsp salt 50g/1¾oz butter2 large sprigs rosemary, leaves removed from stalks and finely chopped4 garlic cloves, finely chopped400g/14oz rhubarb, thinly sliced½ tsp salt2 tbsp honey1 tsp chilli powder 50g/1¾oz butter 2 large sprigs rosemary, leaves removed from stalks and finely chopped 4 garlic cloves, finely chopped 400g/14oz rhubarb, thinly sliced ½ tsp salt 2 tbsp honey 1 tsp chilli powder Method Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly.Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous.Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink. Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir.Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey.Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off.Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking. Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating. Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly. Start by preheating the oven to 180C/160C/Gas 4. If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly. Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous. Put the lamb into a large roasting dish. Drizzle over the oil and be generous – cover both sides. Sprinkle over the salt and, again, be generous. Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink. Pop it into the oven for 40 minutes if you like the meat medium, or 30 minutes if you prefer it pink. Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir. Meanwhile, for the rhubarb glaze, melt the butter in a pan. Add the rosemary and garlic and cook on a high heat for just a few minutes. Lower the heat to medium and add the rhubarb, salt, honey and chilli powder, then stir. Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey. Increase the heat slightly and mix occasionally. As it cooks it should resemble lava bubbling. You need to cook this for about 30–40 minutes until you have a rich, deep paste. If it starts to stick, just lower the heat and stir frequently. If you have a particularly tart batch of rhubarb you may like to add an extra 1–2 tablespoons of honey. Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off. Once the leg of lamb has been in the oven for the required cooking time, remove it. If there is any liquid in the base of the roasting dish, carefully drain it off. Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking. Brush the glaze all over the top and base of the meat, and leave it fatside up to finish cooking. Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating. Once it has cooked for a further 20 minutes, take it out and leave to rest for at least 15 minutes before eating. Recipe tips Alternatively, you can barbecue the butterflied lamb. Once the coals are hot enough, put the seasoned and oiled lamb on to the barbecue, fat-side down, and cook on a high heat for 5 minutes until well browned. Turn over and cook on the other side for 5 minutes to brown the other side too. Now move the coals from the centre to around the edges of the barbecue and leave the meat to cook, covered, for 30–40 minutes, brushing with the glaze 20 minutes before the end of the cooking time and turning occasionally if you need to. Take the lamb off the barbecue, cover it with foil and leave to rest for 15 minutes, undisturbed. By which time it is ready to slice and eat."
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70b8d3183adc67f2ad5caf63cb6db64c4d945d6652571551139a028a75f8e072
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Marrakesh-inspired lamb recipe
An average of 3.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marrakesh-inspired_lamb_19963_16x9.jpg Inspired by her travels to Marrakesh, Andi Oliver developed this melt-in-the-mouth spiced lamb recipe. 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon2 tsp turmeric 1 tsp paprika 1 tsp smoked paprika 1 tsp cayenne pepper 2 star anise 3 fresh bay leaves 20g/¾oz fresh ginger, peeled and grated35g/1¼oz garlic, finely chopped 300g/10½oz red onion, finely chopped80g/2½oz butter, melted 80ml/2½fl oz olive oillarge pinch salt 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon 2 tsp turmeric 1 tsp paprika 1 tsp smoked paprika 1 tsp cayenne pepper 2 star anise 3 fresh bay leaves 20g/¾oz fresh ginger, peeled and grated 35g/1¼oz garlic, finely chopped 300g/10½oz red onion, finely chopped 80g/2½oz butter, melted 80ml/2½fl oz olive oil large pinch salt 50g/1¾oz crushed raw peanuts 1 spring onion, finely chopped15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped 50g/1¾oz crushed raw peanuts 1 spring onion, finely chopped 15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped Method To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp.Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top. To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp. Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top.
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"title": "Marrakesh-inspired lamb recipe",
"content": "An average of 3.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marrakesh-inspired_lamb_19963_16x9.jpg Inspired by her travels to Marrakesh, Andi Oliver developed this melt-in-the-mouth spiced lamb recipe. 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon2 tsp turmeric 1 tsp paprika 1 tsp smoked paprika 1 tsp cayenne pepper 2 star anise 3 fresh bay leaves 20g/¾oz fresh ginger, peeled and grated35g/1¼oz garlic, finely chopped 300g/10½oz red onion, finely chopped80g/2½oz butter, melted 80ml/2½fl oz olive oillarge pinch salt 2kg/4lb 8oz lamb shoulder pinch saffron 2 sticks cinnamon 2 tsp turmeric 1 tsp paprika 1 tsp smoked paprika 1 tsp cayenne pepper 2 star anise 3 fresh bay leaves 20g/¾oz fresh ginger, peeled and grated 35g/1¼oz garlic, finely chopped 300g/10½oz red onion, finely chopped 80g/2½oz butter, melted 80ml/2½fl oz olive oil large pinch salt 50g/1¾oz crushed raw peanuts 1 spring onion, finely chopped15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped 50g/1¾oz crushed raw peanuts 1 spring onion, finely chopped 15g/½oz fresh coriander and flat leaf parsley mixed, finely chopped Method To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp.Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top. To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. To make the lamb shoulder, gently warm 2.5 litres/4¼ pints water in a saucepan large enough to hold the lamb. Add the saffron and then the other spices, the bay, the ginger and garlic and salt. Bring to a simmer then gently lower the lamb into the pot, top with half the onions and cover with a lid. Simmer gently for 5–6 hours, until the meat is falling off the bone, keep an eye on the liquid level and add a little more each time it has reduced by half. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Preheat the oven to 200C/180C Fan/Gas 6 and place the butter and oil in a roasting tin. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp. Remove the lamb from the saucepan and transfer to the roasting tin. Baste the lamb all over with the butter and oil then roast for 30–40 minutes, until the lamb is crisp. Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. Add the remaining onions to the lamb poaching liquid, bring to the boil then simmer for about 30 minutes, to make a sauce. Remove from the heat. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. To serve, toast the peanuts in a dry pan over a medium heat for 5 minutes. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top. Remove the lamb from the oven, pull the meat from the bone and pile it onto plates to serve with the poaching liquid sauce. Scatter the nuts, spring onions and herbs on top."
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Mary Berry’s slow roast leg of lamb recipe
Mary Berry’s slow roast leg of lamb with ratatouille An average of 4.6 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_slow_roasted_76300_16x9.jpg All-in-one pan roast lamb with an aromatic coating and ratatouille-style vegetables. Once it’s in the oven you can forget about it for 4 hours. Great for feeding a crowd because you can make it in advance and forget about it. large leg of lamb, or shoulder, bone in, approx 2kg/4lb 8oz3 tbsp chopped fresh thyme1 tbsp paprika2 tbsp olive oil 2 garlic cloves, sliced into slivers 3 onions, thickly sliced 2 red peppers, chopped into large pieces1 large aubergine, chopped into large pieces400g tin chopped tomatoes 300ml/½ pint beef or chicken stock 2 tbsp sun-dried tomato paste3 fresh bay leaves1 tbsp honey salt and freshly ground black pepper large leg of lamb, or shoulder, bone in, approx 2kg/4lb 8oz 3 tbsp chopped fresh thyme 1 tbsp paprika 2 tbsp olive oil 2 garlic cloves, sliced into slivers 3 onions, thickly sliced 2 red peppers, chopped into large pieces 1 large aubergine, chopped into large pieces 400g tin chopped tomatoes 300ml/½ pint beef or chicken stock 2 tbsp sun-dried tomato paste 3 fresh bay leaves 1 tbsp honey salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone.Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Reduce the oven temperature to 160C/140C Fan/Gas 3. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone. Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables. Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables.
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"title": "Mary Berry’s slow roast leg of lamb recipe",
"content": "Mary Berry’s slow roast leg of lamb with ratatouille An average of 4.6 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_slow_roasted_76300_16x9.jpg All-in-one pan roast lamb with an aromatic coating and ratatouille-style vegetables. Once it’s in the oven you can forget about it for 4 hours. Great for feeding a crowd because you can make it in advance and forget about it. large leg of lamb, or shoulder, bone in, approx 2kg/4lb 8oz3 tbsp chopped fresh thyme1 tbsp paprika2 tbsp olive oil 2 garlic cloves, sliced into slivers 3 onions, thickly sliced 2 red peppers, chopped into large pieces1 large aubergine, chopped into large pieces400g tin chopped tomatoes 300ml/½ pint beef or chicken stock 2 tbsp sun-dried tomato paste3 fresh bay leaves1 tbsp honey salt and freshly ground black pepper large leg of lamb, or shoulder, bone in, approx 2kg/4lb 8oz 3 tbsp chopped fresh thyme 1 tbsp paprika 2 tbsp olive oil 2 garlic cloves, sliced into slivers 3 onions, thickly sliced 2 red peppers, chopped into large pieces 1 large aubergine, chopped into large pieces 400g tin chopped tomatoes 300ml/½ pint beef or chicken stock 2 tbsp sun-dried tomato paste 3 fresh bay leaves 1 tbsp honey salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone.Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Using a small sharp knife, make a series of small slits over the leg of lamb. Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. Spread the mixture over the lamb, insert the garlic slivers into the slits and season the lamb with salt and pepper. Put the onions into a large, deep roasting tin, sit the lamb on top and roast for about 40 minutes. Reduce the oven temperature to 160C/140C Fan/Gas 3. Reduce the oven temperature to 160C/140C Fan/Gas 3. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone. Scatter the peppers and aubergine around the lamb. Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Pour into the tin over the peppers and stir. Cover the whole tin with foil and return to the oven for about 4 hours, until the lamb is tender and falling off the bone. Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables. Lift the lamb out of the tin and place on a large board. Spoon off any fat from the top of the sauce. Carve the meat into slices and serve with the vegetables."
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c36cdac8dc44c78460b9549177306f0a96505415b2ed89e47aa0bf237646d549
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Harissa barbecued lamb with charred greens recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/harissa_barbecued_lamb_58138_16x9.jpg Harissa lamb with charred greens and a fragrant cumin salt. Perfect on the barbecue or in the oven. 2kg/4lb 8oz lamb shoulder, bone in3 tbsp rose harissa paste3 tbsp extra virgin olive oil2 garlic cloves, finely grated6 thyme sprigs, leaves picked1 orange, zest and juice1 lemon, zest and juice 2kg/4lb 8oz lamb shoulder, bone in 3 tbsp rose harissa paste 3 tbsp extra virgin olive oil 2 garlic cloves, finely grated 6 thyme sprigs, leaves picked 1 orange, zest and juice 1 lemon, zest and juice 10 spring onions, trimmed2 Little Gem lettuces, quartered4 chicory, trimmed and halved1 tbsp olive oil1 tbsp sherry vinegar3 tbsp extra virgin olive oilsea salt and freshly ground black pepper 10 spring onions, trimmed 2 Little Gem lettuces, quartered 4 chicory, trimmed and halved 1 tbsp olive oil 1 tbsp sherry vinegar 3 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1 tbsp sea salt flakes2 tsp cumin seeds, toasted 1 tbsp sea salt flakes 2 tsp cumin seeds, toasted Method To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours.Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside.When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour.To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar.Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt. To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours. Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour. To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar. To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar. Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt. Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt.
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"title": "Harissa barbecued lamb with charred greens 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/harissa_barbecued_lamb_58138_16x9.jpg Harissa lamb with charred greens and a fragrant cumin salt. Perfect on the barbecue or in the oven. 2kg/4lb 8oz lamb shoulder, bone in3 tbsp rose harissa paste3 tbsp extra virgin olive oil2 garlic cloves, finely grated6 thyme sprigs, leaves picked1 orange, zest and juice1 lemon, zest and juice 2kg/4lb 8oz lamb shoulder, bone in 3 tbsp rose harissa paste 3 tbsp extra virgin olive oil 2 garlic cloves, finely grated 6 thyme sprigs, leaves picked 1 orange, zest and juice 1 lemon, zest and juice 10 spring onions, trimmed2 Little Gem lettuces, quartered4 chicory, trimmed and halved1 tbsp olive oil1 tbsp sherry vinegar3 tbsp extra virgin olive oilsea salt and freshly ground black pepper 10 spring onions, trimmed 2 Little Gem lettuces, quartered 4 chicory, trimmed and halved 1 tbsp olive oil 1 tbsp sherry vinegar 3 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1 tbsp sea salt flakes2 tsp cumin seeds, toasted 1 tbsp sea salt flakes 2 tsp cumin seeds, toasted Method To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours.Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside.When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour.To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar.Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt. To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. To make the lamb, whisk all of the ingredients together in a bowl. Massage the lamb with half of the harissa sauce, then leave to marinate for at least 30 minutes (or covered in the fridge overnight). Set the remaining sauce aside. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours. Preheat a barbecue to around 220C. If you can, use an indirect grilling technique by pushing the coals to one side of the barbecue. Add the lamb to the centre of the grill, then cover and cook for 2½ hours, letting the temperature drop down to around 180C as it cooks. If you want to cook the lamb in the oven instead of the barbecue, preheat the oven to 220C/200C Fan/Gas 7 and cook for 30 minutes, then reduce the temperature to 180C/160C Fan/Gas 4 and cook for a further 1½ hours. Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. Meanwhile, to make the charred greens, brush the spring onions, Little Gem lettuces and chicory with the olive oil and season with salt and pepper. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside. In a bowl, whisk the sherry vinegar with some salt and pepper, then gradually whisk in the extra virgin olive oil. Set aside. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. When the lamb is cooked, transfer to a chopping board with deep grooves to catch the juices, then cover with foil and leave to rest for about 5 minutes. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour. Place the vegetables on the barbecue and cook until charred on all sides. Transfer to a serving plate and drizzle over the vinegar mixture, keep warm. If you’re not using a barbecue, cook the veggies on a smoking hot griddle pan for a deep smoky flavour. To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar. To make the cumin salt, bash the salt and toasted cumin seeds together in a pestle and mortar. Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt. Slice the lamb thinly and serve with the charred vegetables, a large drizzle of the remaining harissa sauce and a good sprinkle of the cumin salt."
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Tapa of lamb shoulder, ajo blanco and cockles recipe
To make the ajo blanco, soak the bread in water for 30 minutes. Add the almonds, garlic, soaked bread and 525ml/18½fl oz of water to a food processor and blend. Slowly add the olive oil through the top whilst blending, then add the sherry vinegar and continue to blend. You want to achieve a good pouring consistency. If the mixture is too thick, add some more water (you may need up to 175ml/6fl oz) to loosen, and continue to blend. For smoothest results, pass through a sieve. Chill thoroughly until needed.To make the marinade, place all the ingredients in a food processor and blend into a purée. To prepare the lamb shoulder, puncture the lamb all over with a fine, sharp knife and score the top fatty side. Rub the marinade all over the meat, then wrap in cling film and chill overnight. The next morning, preheat the oven to 160C/140C Fan/Gas 3. Put the carrots, onions, celery, leeks, garlic, bay leaves, rosemary, thyme, white wine and stock into a roasting tin, season and stir in olive oil. Unwrap the lamb, sit it on top of the veg and cover the whole tray with kitchen foil. Place in the oven for 4½ hours, removing the foil for the last 30 minutes.The lamb should be meltingly tender and falling off the bone. ‘Pull’ the lamb when cooled a little by using two forks to remove the meat from the bone, then season with salt and pepper and add some of the roasting juices. Form into a ballotine/sausage shape in the middle of a large piece of cling film, then wrap tightly and chill.Place the vegetables and cooking liquor into a saucepan on the hob and bring to the boil. Simmer and reduce by a third, then strain and reduce again to desired consistency. Reserve for dressing the dish at the end.While the liquor is reducing, prepare the cockles. Heat the olive oil in a saucepan over a high heat, then sweat the garlic and shallot for one minute. Add the cockles and some wine, cover and cook for 2 minutes until the cockles are open. Remove the cockles, then add the sea herbs and reduce the wine. To serve, cut the lamb into slices and pan fry in olive oil for 1–2 minutes on each side. Serve the ajo blanco on the base of the plate or bowl, with a seared ballotine of lamb on top, some of the wine and stock sauce to knap, then dress with the cockles and sea herbs. To be served as a tapa, individually plated. To make the ajo blanco, soak the bread in water for 30 minutes. To make the ajo blanco, soak the bread in water for 30 minutes. Add the almonds, garlic, soaked bread and 525ml/18½fl oz of water to a food processor and blend. Slowly add the olive oil through the top whilst blending, then add the sherry vinegar and continue to blend. You want to achieve a good pouring consistency. If the mixture is too thick, add some more water (you may need up to 175ml/6fl oz) to loosen, and continue to blend. For smoothest results, pass through a sieve. Chill thoroughly until needed. Add the almonds, garlic, soaked bread and 525ml/18½fl oz of water to a food processor and blend. Slowly add the olive oil through the top whilst blending, then add the sherry vinegar and continue to blend. You want to achieve a good pouring consistency. If the mixture is too thick, add some more water (you may need up to 175ml/6fl oz) to loosen, and continue to blend. For smoothest results, pass through a sieve. Chill thoroughly until needed. To make the marinade, place all the ingredients in a food processor and blend into a purée. To make the marinade, place all the ingredients in a food processor and blend into a purée. To prepare the lamb shoulder, puncture the lamb all over with a fine, sharp knife and score the top fatty side. Rub the marinade all over the meat, then wrap in cling film and chill overnight. To prepare the lamb shoulder, puncture the lamb all over with a fine, sharp knife and score the top fatty side. Rub the marinade all over the meat, then wrap in cling film and chill overnight. The next morning, preheat the oven to 160C/140C Fan/Gas 3. The next morning, preheat the oven to 160C/140C Fan/Gas 3. Put the carrots, onions, celery, leeks, garlic, bay leaves, rosemary, thyme, white wine and stock into a roasting tin, season and stir in olive oil. Unwrap the lamb, sit it on top of the veg and cover the whole tray with kitchen foil. Place in the oven for 4½ hours, removing the foil for the last 30 minutes. Put the carrots, onions, celery, leeks, garlic, bay leaves, rosemary, thyme, white wine and stock into a roasting tin, season and stir in olive oil. Unwrap the lamb, sit it on top of the veg and cover the whole tray with kitchen foil. Place in the oven for 4½ hours, removing the foil for the last 30 minutes. The lamb should be meltingly tender and falling off the bone. ‘Pull’ the lamb when cooled a little by using two forks to remove the meat from the bone, then season with salt and pepper and add some of the roasting juices. Form into a ballotine/sausage shape in the middle of a large piece of cling film, then wrap tightly and chill. The lamb should be meltingly tender and falling off the bone. ‘Pull’ the lamb when cooled a little by using two forks to remove the meat from the bone, then season with salt and pepper and add some of the roasting juices. Form into a ballotine/sausage shape in the middle of a large piece of cling film, then wrap tightly and chill. Place the vegetables and cooking liquor into a saucepan on the hob and bring to the boil. Simmer and reduce by a third, then strain and reduce again to desired consistency. Reserve for dressing the dish at the end. Place the vegetables and cooking liquor into a saucepan on the hob and bring to the boil. Simmer and reduce by a third, then strain and reduce again to desired consistency. Reserve for dressing the dish at the end. While the liquor is reducing, prepare the cockles. Heat the olive oil in a saucepan over a high heat, then sweat the garlic and shallot for one minute. Add the cockles and some wine, cover and cook for 2 minutes until the cockles are open. Remove the cockles, then add the sea herbs and reduce the wine. While the liquor is reducing, prepare the cockles. Heat the olive oil in a saucepan over a high heat, then sweat the garlic and shallot for one minute. Add the cockles and some wine, cover and cook for 2 minutes until the cockles are open. Remove the cockles, then add the sea herbs and reduce the wine. To serve, cut the lamb into slices and pan fry in olive oil for 1–2 minutes on each side. Serve the ajo blanco on the base of the plate or bowl, with a seared ballotine of lamb on top, some of the wine and stock sauce to knap, then dress with the cockles and sea herbs. To be served as a tapa, individually plated. To serve, cut the lamb into slices and pan fry in olive oil for 1–2 minutes on each side. Serve the ajo blanco on the base of the plate or bowl, with a seared ballotine of lamb on top, some of the wine and stock sauce to knap, then dress with the cockles and sea herbs. To be served as a tapa, individually plated.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tapa_of_lamb_shoulder_33659",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tapa of lamb shoulder, ajo blanco and cockles recipe",
"content": "To make the ajo blanco, soak the bread in water for 30 minutes. Add the almonds, garlic, soaked bread and 525ml/18½fl oz of water to a food processor and blend. Slowly add the olive oil through the top whilst blending, then add the sherry vinegar and continue to blend. You want to achieve a good pouring consistency. If the mixture is too thick, add some more water (you may need up to 175ml/6fl oz) to loosen, and continue to blend. For smoothest results, pass through a sieve. Chill thoroughly until needed.To make the marinade, place all the ingredients in a food processor and blend into a purée. To prepare the lamb shoulder, puncture the lamb all over with a fine, sharp knife and score the top fatty side. Rub the marinade all over the meat, then wrap in cling film and chill overnight. The next morning, preheat the oven to 160C/140C Fan/Gas 3. Put the carrots, onions, celery, leeks, garlic, bay leaves, rosemary, thyme, white wine and stock into a roasting tin, season and stir in olive oil. Unwrap the lamb, sit it on top of the veg and cover the whole tray with kitchen foil. Place in the oven for 4½ hours, removing the foil for the last 30 minutes.The lamb should be meltingly tender and falling off the bone. ‘Pull’ the lamb when cooled a little by using two forks to remove the meat from the bone, then season with salt and pepper and add some of the roasting juices. Form into a ballotine/sausage shape in the middle of a large piece of cling film, then wrap tightly and chill.Place the vegetables and cooking liquor into a saucepan on the hob and bring to the boil. Simmer and reduce by a third, then strain and reduce again to desired consistency. Reserve for dressing the dish at the end.While the liquor is reducing, prepare the cockles. Heat the olive oil in a saucepan over a high heat, then sweat the garlic and shallot for one minute. Add the cockles and some wine, cover and cook for 2 minutes until the cockles are open. Remove the cockles, then add the sea herbs and reduce the wine. To serve, cut the lamb into slices and pan fry in olive oil for 1–2 minutes on each side. Serve the ajo blanco on the base of the plate or bowl, with a seared ballotine of lamb on top, some of the wine and stock sauce to knap, then dress with the cockles and sea herbs. To be served as a tapa, individually plated. To make the ajo blanco, soak the bread in water for 30 minutes. To make the ajo blanco, soak the bread in water for 30 minutes. Add the almonds, garlic, soaked bread and 525ml/18½fl oz of water to a food processor and blend. Slowly add the olive oil through the top whilst blending, then add the sherry vinegar and continue to blend. You want to achieve a good pouring consistency. If the mixture is too thick, add some more water (you may need up to 175ml/6fl oz) to loosen, and continue to blend. For smoothest results, pass through a sieve. Chill thoroughly until needed. Add the almonds, garlic, soaked bread and 525ml/18½fl oz of water to a food processor and blend. Slowly add the olive oil through the top whilst blending, then add the sherry vinegar and continue to blend. You want to achieve a good pouring consistency. If the mixture is too thick, add some more water (you may need up to 175ml/6fl oz) to loosen, and continue to blend. For smoothest results, pass through a sieve. Chill thoroughly until needed. To make the marinade, place all the ingredients in a food processor and blend into a purée. To make the marinade, place all the ingredients in a food processor and blend into a purée. To prepare the lamb shoulder, puncture the lamb all over with a fine, sharp knife and score the top fatty side. Rub the marinade all over the meat, then wrap in cling film and chill overnight. To prepare the lamb shoulder, puncture the lamb all over with a fine, sharp knife and score the top fatty side. Rub the marinade all over the meat, then wrap in cling film and chill overnight. The next morning, preheat the oven to 160C/140C Fan/Gas 3. The next morning, preheat the oven to 160C/140C Fan/Gas 3. Put the carrots, onions, celery, leeks, garlic, bay leaves, rosemary, thyme, white wine and stock into a roasting tin, season and stir in olive oil. Unwrap the lamb, sit it on top of the veg and cover the whole tray with kitchen foil. Place in the oven for 4½ hours, removing the foil for the last 30 minutes. Put the carrots, onions, celery, leeks, garlic, bay leaves, rosemary, thyme, white wine and stock into a roasting tin, season and stir in olive oil. Unwrap the lamb, sit it on top of the veg and cover the whole tray with kitchen foil. Place in the oven for 4½ hours, removing the foil for the last 30 minutes. The lamb should be meltingly tender and falling off the bone. ‘Pull’ the lamb when cooled a little by using two forks to remove the meat from the bone, then season with salt and pepper and add some of the roasting juices. Form into a ballotine/sausage shape in the middle of a large piece of cling film, then wrap tightly and chill. The lamb should be meltingly tender and falling off the bone. ‘Pull’ the lamb when cooled a little by using two forks to remove the meat from the bone, then season with salt and pepper and add some of the roasting juices. Form into a ballotine/sausage shape in the middle of a large piece of cling film, then wrap tightly and chill. Place the vegetables and cooking liquor into a saucepan on the hob and bring to the boil. Simmer and reduce by a third, then strain and reduce again to desired consistency. Reserve for dressing the dish at the end. Place the vegetables and cooking liquor into a saucepan on the hob and bring to the boil. Simmer and reduce by a third, then strain and reduce again to desired consistency. Reserve for dressing the dish at the end. While the liquor is reducing, prepare the cockles. Heat the olive oil in a saucepan over a high heat, then sweat the garlic and shallot for one minute. Add the cockles and some wine, cover and cook for 2 minutes until the cockles are open. Remove the cockles, then add the sea herbs and reduce the wine. While the liquor is reducing, prepare the cockles. Heat the olive oil in a saucepan over a high heat, then sweat the garlic and shallot for one minute. Add the cockles and some wine, cover and cook for 2 minutes until the cockles are open. Remove the cockles, then add the sea herbs and reduce the wine. To serve, cut the lamb into slices and pan fry in olive oil for 1–2 minutes on each side. Serve the ajo blanco on the base of the plate or bowl, with a seared ballotine of lamb on top, some of the wine and stock sauce to knap, then dress with the cockles and sea herbs. To be served as a tapa, individually plated. To serve, cut the lamb into slices and pan fry in olive oil for 1–2 minutes on each side. Serve the ajo blanco on the base of the plate or bowl, with a seared ballotine of lamb on top, some of the wine and stock sauce to knap, then dress with the cockles and sea herbs. To be served as a tapa, individually plated."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
}
|
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