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} | 6e6d8e97a4f004f3d7f71e06f2de583cbf59686869899a9d3d033d11be0ac46b | Spaghetti and meatballs recipe
An average of 3.8 out of 5 stars from 81 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_and_meatballs_69603_16x9.jpg A simple tomato sauce with lots of flavour is perfect for spaghetti and meatballs. A weeknight classic. This is designed to be a low cost recipe. 1 tbsp olive oil1 brown onion, chopped1 garlic clove, finely chopped1 tsp dried mixed herbs400g tin tomatoes500ml/18fl oz vegetable or beef stock (from a cube)400g/14oz dried spaghettisalt and pepper 1 tbsp olive oil 1 brown onion, chopped 1 garlic clove, finely chopped 1 tsp dried mixed herbs 400g tin tomatoes 500ml/18fl oz vegetable or beef stock (from a cube) 400g/14oz dried spaghetti salt and pepper 400g/14oz beef mince1 garlic clove, finely chopped½ tsp dried mixed herbs1 tbsp olive oil 400g/14oz beef mince 1 garlic clove, finely chopped ½ tsp dried mixed herbs 1 tbsp olive oil Method Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4–5 minutes, or until softened and translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls.Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce.Continue to simmer the sauce for 10 minutes while you cook the spaghetti.Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot. Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4–5 minutes, or until softened and translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs. Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4–5 minutes, or until softened and translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs. For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls. For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls. Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce. Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce. Continue to simmer the sauce for 10 minutes while you cook the spaghetti. Continue to simmer the sauce for 10 minutes while you cook the spaghetti. Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot. Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot. Recipe tips Make a big batch of the meatballs or meatballs in the sauce to freeze for super quick dinners in the future. In September 2023 this recipe was costed at an average of £3.86 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. | {
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"title": "Spaghetti and meatballs recipe",
"content": "An average of 3.8 out of 5 stars from 81 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_and_meatballs_69603_16x9.jpg A simple tomato sauce with lots of flavour is perfect for spaghetti and meatballs. A weeknight classic. This is designed to be a low cost recipe. 1 tbsp olive oil1 brown onion, chopped1 garlic clove, finely chopped1 tsp dried mixed herbs400g tin tomatoes500ml/18fl oz vegetable or beef stock (from a cube)400g/14oz dried spaghettisalt and pepper 1 tbsp olive oil 1 brown onion, chopped 1 garlic clove, finely chopped 1 tsp dried mixed herbs 400g tin tomatoes 500ml/18fl oz vegetable or beef stock (from a cube) 400g/14oz dried spaghetti salt and pepper 400g/14oz beef mince1 garlic clove, finely chopped½ tsp dried mixed herbs1 tbsp olive oil 400g/14oz beef mince 1 garlic clove, finely chopped ½ tsp dried mixed herbs 1 tbsp olive oil Method Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4–5 minutes, or until softened and translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls.Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce.Continue to simmer the sauce for 10 minutes while you cook the spaghetti.Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot. Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4–5 minutes, or until softened and translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs. Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4–5 minutes, or until softened and translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs. For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls. For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls. Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce. Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce. Continue to simmer the sauce for 10 minutes while you cook the spaghetti. Continue to simmer the sauce for 10 minutes while you cook the spaghetti. Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot. Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot. Recipe tips Make a big batch of the meatballs or meatballs in the sauce to freeze for super quick dinners in the future. In September 2023 this recipe was costed at an average of £3.86 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."
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} | 30fd79f7e699f945f57d691ac9868f535cfc1371e87412740c0d70199a98b16f | Cod in curry sauce recipe
An average of 3.8 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_katsu_45248_16x9.jpg If you like curry sauce with your fish and chips, you’ll love this. Perfectly seasoned cod is cooked with a mild spiced sauce that takes minutes to make. 2 tbsp sunflower oil1 medium onion, finely chopped20g/¾oz fresh root ginger, peeled and chopped2 garlic cloves, peeled and chopped2 tsp medium curry powder½ tsp ground turmericgood pinch dried flaked chillies1 lime, juice only200ml/7fl oz tinned coconut milk, well stirred1 tsp cornflour1 tsp caster sugarsalt and freshly ground black pepperfreshly cooked rice, to serve 2 tbsp sunflower oil 1 medium onion, finely chopped 20g/¾oz fresh root ginger, peeled and chopped 2 garlic cloves, peeled and chopped 2 tsp medium curry powder ½ tsp ground turmeric good pinch dried flaked chillies 1 lime, juice only 200ml/7fl oz tinned coconut milk, well stirred 1 tsp cornflour 1 tsp caster sugar salt and freshly ground black pepper freshly cooked rice, to serve 1 tbsp sunflower oil2 x 140g/5oz thick cod fillets, with skinpinch ground turmeric 1 tbsp sunflower oil 2 x 140g/5oz thick cod fillets, with skin pinch ground turmeric Method To make the curry sauce, heat the oil in a medium frying pan and fry the onion, ginger and garlic until well softened and just beginning to colour, stirring regularly. Stir in the curry power, turmeric and chilli flakes and cook for a minute more, stirring constantly.Pour the coconut milk into a blender, add the fried onion mixture, cornflour, sugar and 50ml/2fl oz cold water. Pulse to make a smooth purée. Set aside while you cook the fish.For the fish, heat the oil in a separate non-stick frying pan. Season the fish with salt, pepper and a pinch of turmeric. Fry skin-side down for 2 minutes, then gently turn over and fry on the other side for 2–3 minutes more, or until almost fully cooked but still holding its shape.Pour the curry sauce into the pan with the fish and simmer for about 3 minutes, or until the fish is cooked and the sauce has thickened, adding an extra splash of water if needed. Season with lime juice, salt and pepper. Serve with freshly cooked rice. To make the curry sauce, heat the oil in a medium frying pan and fry the onion, ginger and garlic until well softened and just beginning to colour, stirring regularly. Stir in the curry power, turmeric and chilli flakes and cook for a minute more, stirring constantly. To make the curry sauce, heat the oil in a medium frying pan and fry the onion, ginger and garlic until well softened and just beginning to colour, stirring regularly. Stir in the curry power, turmeric and chilli flakes and cook for a minute more, stirring constantly. Pour the coconut milk into a blender, add the fried onion mixture, cornflour, sugar and 50ml/2fl oz cold water. Pulse to make a smooth purée. Set aside while you cook the fish. Pour the coconut milk into a blender, add the fried onion mixture, cornflour, sugar and 50ml/2fl oz cold water. Pulse to make a smooth purée. Set aside while you cook the fish. For the fish, heat the oil in a separate non-stick frying pan. Season the fish with salt, pepper and a pinch of turmeric. Fry skin-side down for 2 minutes, then gently turn over and fry on the other side for 2–3 minutes more, or until almost fully cooked but still holding its shape. For the fish, heat the oil in a separate non-stick frying pan. Season the fish with salt, pepper and a pinch of turmeric. Fry skin-side down for 2 minutes, then gently turn over and fry on the other side for 2–3 minutes more, or until almost fully cooked but still holding its shape. Pour the curry sauce into the pan with the fish and simmer for about 3 minutes, or until the fish is cooked and the sauce has thickened, adding an extra splash of water if needed. Season with lime juice, salt and pepper. Serve with freshly cooked rice. Pour the curry sauce into the pan with the fish and simmer for about 3 minutes, or until the fish is cooked and the sauce has thickened, adding an extra splash of water if needed. Season with lime juice, salt and pepper. Serve with freshly cooked rice. Recipe tips If your fish doesn’t have skin, cut into large cubes and instead of frying, add directly to the sauce and simmer for 4–5 minutes, or until cooked, adding a little extra water if needed. | {
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"title": "Cod in curry sauce recipe",
"content": "An average of 3.8 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_katsu_45248_16x9.jpg If you like curry sauce with your fish and chips, you’ll love this. Perfectly seasoned cod is cooked with a mild spiced sauce that takes minutes to make. 2 tbsp sunflower oil1 medium onion, finely chopped20g/¾oz fresh root ginger, peeled and chopped2 garlic cloves, peeled and chopped2 tsp medium curry powder½ tsp ground turmericgood pinch dried flaked chillies1 lime, juice only200ml/7fl oz tinned coconut milk, well stirred1 tsp cornflour1 tsp caster sugarsalt and freshly ground black pepperfreshly cooked rice, to serve 2 tbsp sunflower oil 1 medium onion, finely chopped 20g/¾oz fresh root ginger, peeled and chopped 2 garlic cloves, peeled and chopped 2 tsp medium curry powder ½ tsp ground turmeric good pinch dried flaked chillies 1 lime, juice only 200ml/7fl oz tinned coconut milk, well stirred 1 tsp cornflour 1 tsp caster sugar salt and freshly ground black pepper freshly cooked rice, to serve 1 tbsp sunflower oil2 x 140g/5oz thick cod fillets, with skinpinch ground turmeric 1 tbsp sunflower oil 2 x 140g/5oz thick cod fillets, with skin pinch ground turmeric Method To make the curry sauce, heat the oil in a medium frying pan and fry the onion, ginger and garlic until well softened and just beginning to colour, stirring regularly. Stir in the curry power, turmeric and chilli flakes and cook for a minute more, stirring constantly.Pour the coconut milk into a blender, add the fried onion mixture, cornflour, sugar and 50ml/2fl oz cold water. Pulse to make a smooth purée. Set aside while you cook the fish.For the fish, heat the oil in a separate non-stick frying pan. Season the fish with salt, pepper and a pinch of turmeric. Fry skin-side down for 2 minutes, then gently turn over and fry on the other side for 2–3 minutes more, or until almost fully cooked but still holding its shape.Pour the curry sauce into the pan with the fish and simmer for about 3 minutes, or until the fish is cooked and the sauce has thickened, adding an extra splash of water if needed. Season with lime juice, salt and pepper. Serve with freshly cooked rice. To make the curry sauce, heat the oil in a medium frying pan and fry the onion, ginger and garlic until well softened and just beginning to colour, stirring regularly. Stir in the curry power, turmeric and chilli flakes and cook for a minute more, stirring constantly. To make the curry sauce, heat the oil in a medium frying pan and fry the onion, ginger and garlic until well softened and just beginning to colour, stirring regularly. Stir in the curry power, turmeric and chilli flakes and cook for a minute more, stirring constantly. Pour the coconut milk into a blender, add the fried onion mixture, cornflour, sugar and 50ml/2fl oz cold water. Pulse to make a smooth purée. Set aside while you cook the fish. Pour the coconut milk into a blender, add the fried onion mixture, cornflour, sugar and 50ml/2fl oz cold water. Pulse to make a smooth purée. Set aside while you cook the fish. For the fish, heat the oil in a separate non-stick frying pan. Season the fish with salt, pepper and a pinch of turmeric. Fry skin-side down for 2 minutes, then gently turn over and fry on the other side for 2–3 minutes more, or until almost fully cooked but still holding its shape. For the fish, heat the oil in a separate non-stick frying pan. Season the fish with salt, pepper and a pinch of turmeric. Fry skin-side down for 2 minutes, then gently turn over and fry on the other side for 2–3 minutes more, or until almost fully cooked but still holding its shape. Pour the curry sauce into the pan with the fish and simmer for about 3 minutes, or until the fish is cooked and the sauce has thickened, adding an extra splash of water if needed. Season with lime juice, salt and pepper. Serve with freshly cooked rice. Pour the curry sauce into the pan with the fish and simmer for about 3 minutes, or until the fish is cooked and the sauce has thickened, adding an extra splash of water if needed. Season with lime juice, salt and pepper. Serve with freshly cooked rice. Recipe tips If your fish doesn’t have skin, cut into large cubes and instead of frying, add directly to the sauce and simmer for 4–5 minutes, or until cooked, adding a little extra water if needed."
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} | f5d9b2d15ac4fb3f2a711a21b87e036ca02f8979e3a1b922c4994a41095cbcc9 | Butter bean curry with smoked haddock recipe
An average of 4.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butter_bean_and_smoked_72130_16x9.jpg Homemade spice mix, curry paste, poached fish and eggs – this curry has it all! Use the freshest eggs you have for poaching. For this recipe you will need a pestle and mortar and a blender. 1 tbsp medium curry powder1 tsp nigella seeds1 tsp coriander seeds1 tsp yellow mustard seeds6 cardamom pods, seeds only1 tsp ground turmeric½ flaked sea salt 1 tbsp medium curry powder 1 tsp nigella seeds 1 tsp coriander seeds 1 tsp yellow mustard seeds 6 cardamom pods, seeds only 1 tsp ground turmeric ½ flaked sea salt 15g/½oz fresh root ginger, peeled and roughly chopped4 garlic cloves½ long red chilli, roughly chopped1 large ripe vine tomato, roughly chopped1 tbsp sunflower oil 15g/½oz fresh root ginger, peeled and roughly chopped 4 garlic cloves ½ long red chilli, roughly chopped 1 large ripe vine tomato, roughly chopped 1 tbsp sunflower oil 15g/½oz butter1 tbsp sunflower oil1 medium onion, finely sliced400g tin butter beans, drained400g tin coconut milk3 tbsp finely chopped fresh coriander, plus extra to serve1 tbsp fresh lime juice, plus extra to tastesalt and freshly ground black pepper 15g/½oz butter 1 tbsp sunflower oil 1 medium onion, finely sliced 400g tin butter beans, drained 400g tin coconut milk 3 tbsp finely chopped fresh coriander, plus extra to serve 1 tbsp fresh lime juice, plus extra to taste salt and freshly ground black pepper 300ml/10½fl oz milk2 x 150g/5½oz smoked haddock fillets 300ml/10½fl oz milk 2 x 150g/5½oz smoked haddock fillets 1 tbsp white wine vinegar2 free-range eggs, for poaching 1 tbsp white wine vinegar 2 free-range eggs, for poaching Method To make the spice mix, grind all the ingredients together in a pestle and mortar. Set aside.Place all the ingredients for the paste into a blender or food processor and blitz until smooth.To make the curry, melt the butter with the oil in a medium non-stick frying pan and fry the onion for 3–4 minutes or until softened and lightly browned, stirring regularly. Add a heaped tablespoon of the spice mix and cook for 1 minute more, stirring constantly.Add the paste and fry gently for 3 minutes, stirring. Add a little more oil if needed. Stir in the butter beans, coconut milk, coriander and lime juice. Bring to a gentle simmer and cook for 5 minutes, stirring regularly. Season with salt and pepper and lime juice, to taste.While the sauce is simmering, cook the fish. Pour the milk into a small saucepan and stir in 2 teaspoons of the spice mix. Add the haddock, bring to a very gentle simmer and poach for 3–5 minutes, depending on thickness. To cook the eggs, fill a medium pan a third full of water, add the white wine vinegar and bring to a gentle simmer. Break the eggs gently into the water and poach over a very low heat for 2–3 minutes, or until just set.Divide the curry sauce between two warmed, shallow bowls. Lift the haddock out of the poaching liquid with a spatua or wide slotted spoon and drain well. Top each bowl with a piece of fish, then a poached egg. Scatter with fresh coriander and a grinding of ground black pepper to serve. To make the spice mix, grind all the ingredients together in a pestle and mortar. Set aside. To make the spice mix, grind all the ingredients together in a pestle and mortar. Set aside. Place all the ingredients for the paste into a blender or food processor and blitz until smooth. Place all the ingredients for the paste into a blender or food processor and blitz until smooth. To make the curry, melt the butter with the oil in a medium non-stick frying pan and fry the onion for 3–4 minutes or until softened and lightly browned, stirring regularly. Add a heaped tablespoon of the spice mix and cook for 1 minute more, stirring constantly. To make the curry, melt the butter with the oil in a medium non-stick frying pan and fry the onion for 3–4 minutes or until softened and lightly browned, stirring regularly. Add a heaped tablespoon of the spice mix and cook for 1 minute more, stirring constantly. Add the paste and fry gently for 3 minutes, stirring. Add a little more oil if needed. Stir in the butter beans, coconut milk, coriander and lime juice. Bring to a gentle simmer and cook for 5 minutes, stirring regularly. Season with salt and pepper and lime juice, to taste. Add the paste and fry gently for 3 minutes, stirring. Add a little more oil if needed. Stir in the butter beans, coconut milk, coriander and lime juice. Bring to a gentle simmer and cook for 5 minutes, stirring regularly. Season with salt and pepper and lime juice, to taste. While the sauce is simmering, cook the fish. Pour the milk into a small saucepan and stir in 2 teaspoons of the spice mix. Add the haddock, bring to a very gentle simmer and poach for 3–5 minutes, depending on thickness. While the sauce is simmering, cook the fish. Pour the milk into a small saucepan and stir in 2 teaspoons of the spice mix. Add the haddock, bring to a very gentle simmer and poach for 3–5 minutes, depending on thickness. To cook the eggs, fill a medium pan a third full of water, add the white wine vinegar and bring to a gentle simmer. Break the eggs gently into the water and poach over a very low heat for 2–3 minutes, or until just set. To cook the eggs, fill a medium pan a third full of water, add the white wine vinegar and bring to a gentle simmer. Break the eggs gently into the water and poach over a very low heat for 2–3 minutes, or until just set. Divide the curry sauce between two warmed, shallow bowls. Lift the haddock out of the poaching liquid with a spatua or wide slotted spoon and drain well. Top each bowl with a piece of fish, then a poached egg. Scatter with fresh coriander and a grinding of ground black pepper to serve. Divide the curry sauce between two warmed, shallow bowls. Lift the haddock out of the poaching liquid with a spatua or wide slotted spoon and drain well. Top each bowl with a piece of fish, then a poached egg. Scatter with fresh coriander and a grinding of ground black pepper to serve. | {
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"title": "Butter bean curry with smoked haddock recipe",
"content": "An average of 4.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butter_bean_and_smoked_72130_16x9.jpg Homemade spice mix, curry paste, poached fish and eggs – this curry has it all! Use the freshest eggs you have for poaching. For this recipe you will need a pestle and mortar and a blender. 1 tbsp medium curry powder1 tsp nigella seeds1 tsp coriander seeds1 tsp yellow mustard seeds6 cardamom pods, seeds only1 tsp ground turmeric½ flaked sea salt 1 tbsp medium curry powder 1 tsp nigella seeds 1 tsp coriander seeds 1 tsp yellow mustard seeds 6 cardamom pods, seeds only 1 tsp ground turmeric ½ flaked sea salt 15g/½oz fresh root ginger, peeled and roughly chopped4 garlic cloves½ long red chilli, roughly chopped1 large ripe vine tomato, roughly chopped1 tbsp sunflower oil 15g/½oz fresh root ginger, peeled and roughly chopped 4 garlic cloves ½ long red chilli, roughly chopped 1 large ripe vine tomato, roughly chopped 1 tbsp sunflower oil 15g/½oz butter1 tbsp sunflower oil1 medium onion, finely sliced400g tin butter beans, drained400g tin coconut milk3 tbsp finely chopped fresh coriander, plus extra to serve1 tbsp fresh lime juice, plus extra to tastesalt and freshly ground black pepper 15g/½oz butter 1 tbsp sunflower oil 1 medium onion, finely sliced 400g tin butter beans, drained 400g tin coconut milk 3 tbsp finely chopped fresh coriander, plus extra to serve 1 tbsp fresh lime juice, plus extra to taste salt and freshly ground black pepper 300ml/10½fl oz milk2 x 150g/5½oz smoked haddock fillets 300ml/10½fl oz milk 2 x 150g/5½oz smoked haddock fillets 1 tbsp white wine vinegar2 free-range eggs, for poaching 1 tbsp white wine vinegar 2 free-range eggs, for poaching Method To make the spice mix, grind all the ingredients together in a pestle and mortar. Set aside.Place all the ingredients for the paste into a blender or food processor and blitz until smooth.To make the curry, melt the butter with the oil in a medium non-stick frying pan and fry the onion for 3–4 minutes or until softened and lightly browned, stirring regularly. Add a heaped tablespoon of the spice mix and cook for 1 minute more, stirring constantly.Add the paste and fry gently for 3 minutes, stirring. Add a little more oil if needed. Stir in the butter beans, coconut milk, coriander and lime juice. Bring to a gentle simmer and cook for 5 minutes, stirring regularly. Season with salt and pepper and lime juice, to taste.While the sauce is simmering, cook the fish. Pour the milk into a small saucepan and stir in 2 teaspoons of the spice mix. Add the haddock, bring to a very gentle simmer and poach for 3–5 minutes, depending on thickness. To cook the eggs, fill a medium pan a third full of water, add the white wine vinegar and bring to a gentle simmer. Break the eggs gently into the water and poach over a very low heat for 2–3 minutes, or until just set.Divide the curry sauce between two warmed, shallow bowls. Lift the haddock out of the poaching liquid with a spatua or wide slotted spoon and drain well. Top each bowl with a piece of fish, then a poached egg. Scatter with fresh coriander and a grinding of ground black pepper to serve. To make the spice mix, grind all the ingredients together in a pestle and mortar. Set aside. To make the spice mix, grind all the ingredients together in a pestle and mortar. Set aside. Place all the ingredients for the paste into a blender or food processor and blitz until smooth. Place all the ingredients for the paste into a blender or food processor and blitz until smooth. To make the curry, melt the butter with the oil in a medium non-stick frying pan and fry the onion for 3–4 minutes or until softened and lightly browned, stirring regularly. Add a heaped tablespoon of the spice mix and cook for 1 minute more, stirring constantly. To make the curry, melt the butter with the oil in a medium non-stick frying pan and fry the onion for 3–4 minutes or until softened and lightly browned, stirring regularly. Add a heaped tablespoon of the spice mix and cook for 1 minute more, stirring constantly. Add the paste and fry gently for 3 minutes, stirring. Add a little more oil if needed. Stir in the butter beans, coconut milk, coriander and lime juice. Bring to a gentle simmer and cook for 5 minutes, stirring regularly. Season with salt and pepper and lime juice, to taste. Add the paste and fry gently for 3 minutes, stirring. Add a little more oil if needed. Stir in the butter beans, coconut milk, coriander and lime juice. Bring to a gentle simmer and cook for 5 minutes, stirring regularly. Season with salt and pepper and lime juice, to taste. While the sauce is simmering, cook the fish. Pour the milk into a small saucepan and stir in 2 teaspoons of the spice mix. Add the haddock, bring to a very gentle simmer and poach for 3–5 minutes, depending on thickness. While the sauce is simmering, cook the fish. Pour the milk into a small saucepan and stir in 2 teaspoons of the spice mix. Add the haddock, bring to a very gentle simmer and poach for 3–5 minutes, depending on thickness. To cook the eggs, fill a medium pan a third full of water, add the white wine vinegar and bring to a gentle simmer. Break the eggs gently into the water and poach over a very low heat for 2–3 minutes, or until just set. To cook the eggs, fill a medium pan a third full of water, add the white wine vinegar and bring to a gentle simmer. Break the eggs gently into the water and poach over a very low heat for 2–3 minutes, or until just set. Divide the curry sauce between two warmed, shallow bowls. Lift the haddock out of the poaching liquid with a spatua or wide slotted spoon and drain well. Top each bowl with a piece of fish, then a poached egg. Scatter with fresh coriander and a grinding of ground black pepper to serve. Divide the curry sauce between two warmed, shallow bowls. Lift the haddock out of the poaching liquid with a spatua or wide slotted spoon and drain well. Top each bowl with a piece of fish, then a poached egg. Scatter with fresh coriander and a grinding of ground black pepper to serve."
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} | c078f86a824e89d1c156aa297fca7b09c9fac9f5d86647645fb9e74b7dffebfe | Chickpeas with harissa and yoghurt recipe
An average of 4.8 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chickpeas_with_harissa_99809_16x9.jpg Chickpeas are filling, delicious, easy to cook and cheap, making them the perfect choice for students. See also our easy hummus recipe and easy falafel recipe for more ways to shuzsh up that tin! Each serving provides 357 kcal, 14.5g protein, 30g carbohydrates (of which 11g sugars), 18g fat (of which 3g saturates), 10g fibre and 0.4g salt. 2 tbsp olive oil½ red onion, thinly sliced1 courgette, halved lengthways and sliced400g tin chickpeas, drained and rinsed2 tbsp harissa paste8–10 cherry tomatoes, halved½ lemon, juice only6 tbsp plain yoghurtfinely chopped flatleaf parsley or coriandersalt and freshly ground black pepper 2 tbsp olive oil ½ red onion, thinly sliced 1 courgette, halved lengthways and sliced 400g tin chickpeas, drained and rinsed 2 tbsp harissa paste 8–10 cherry tomatoes, halved ½ lemon, juice only 6 tbsp plain yoghurt finely chopped flatleaf parsley or coriander salt and freshly ground black pepper Method Heat the oil in a frying pan and gently fry the onion and courgette for 4–5 minutes, stirring regularly, until softened and beginning to brown. Add the chickpeas, harissa and tomatoes and cook for 3–4 minutes, stirring occassionally, until the tomatoes are softened but still holding their shape. Add a splash of water if the mixture begins to stick.Add a squeeze of lemon juice and season with salt and pepper.Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately. Heat the oil in a frying pan and gently fry the onion and courgette for 4–5 minutes, stirring regularly, until softened and beginning to brown. Heat the oil in a frying pan and gently fry the onion and courgette for 4–5 minutes, stirring regularly, until softened and beginning to brown. Add the chickpeas, harissa and tomatoes and cook for 3–4 minutes, stirring occassionally, until the tomatoes are softened but still holding their shape. Add a splash of water if the mixture begins to stick. Add the chickpeas, harissa and tomatoes and cook for 3–4 minutes, stirring occassionally, until the tomatoes are softened but still holding their shape. Add a splash of water if the mixture begins to stick. Add a squeeze of lemon juice and season with salt and pepper. Add a squeeze of lemon juice and season with salt and pepper. Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately. Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately. | {
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"content": "An average of 4.8 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chickpeas_with_harissa_99809_16x9.jpg Chickpeas are filling, delicious, easy to cook and cheap, making them the perfect choice for students. See also our easy hummus recipe and easy falafel recipe for more ways to shuzsh up that tin! Each serving provides 357 kcal, 14.5g protein, 30g carbohydrates (of which 11g sugars), 18g fat (of which 3g saturates), 10g fibre and 0.4g salt. 2 tbsp olive oil½ red onion, thinly sliced1 courgette, halved lengthways and sliced400g tin chickpeas, drained and rinsed2 tbsp harissa paste8–10 cherry tomatoes, halved½ lemon, juice only6 tbsp plain yoghurtfinely chopped flatleaf parsley or coriandersalt and freshly ground black pepper 2 tbsp olive oil ½ red onion, thinly sliced 1 courgette, halved lengthways and sliced 400g tin chickpeas, drained and rinsed 2 tbsp harissa paste 8–10 cherry tomatoes, halved ½ lemon, juice only 6 tbsp plain yoghurt finely chopped flatleaf parsley or coriander salt and freshly ground black pepper Method Heat the oil in a frying pan and gently fry the onion and courgette for 4–5 minutes, stirring regularly, until softened and beginning to brown. Add the chickpeas, harissa and tomatoes and cook for 3–4 minutes, stirring occassionally, until the tomatoes are softened but still holding their shape. Add a splash of water if the mixture begins to stick.Add a squeeze of lemon juice and season with salt and pepper.Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately. Heat the oil in a frying pan and gently fry the onion and courgette for 4–5 minutes, stirring regularly, until softened and beginning to brown. Heat the oil in a frying pan and gently fry the onion and courgette for 4–5 minutes, stirring regularly, until softened and beginning to brown. Add the chickpeas, harissa and tomatoes and cook for 3–4 minutes, stirring occassionally, until the tomatoes are softened but still holding their shape. Add a splash of water if the mixture begins to stick. Add the chickpeas, harissa and tomatoes and cook for 3–4 minutes, stirring occassionally, until the tomatoes are softened but still holding their shape. Add a splash of water if the mixture begins to stick. Add a squeeze of lemon juice and season with salt and pepper. Add a squeeze of lemon juice and season with salt and pepper. Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately. Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately."
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} | d52e5b8bc7ecb463705bef2fb72f850b72a0420ff37f3e82bd2564cd8425d6c1 | Spicy tofu fajitas recipe
An average of 4.5 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicy_tofu_fajitas_88028_16x9.jpg Easy vegan fajitas for a quick midweek meal or as part of a Tex-Mex feast. Each serving provides 584 kcal, 25g protein, 62g carbohydrates (of which 14g sugars), 24g fat (of which 5g saturates), 12g fibre and 0.8g salt. 4 small wholemeal tortillas200g/7oz very firm tofu, drained2 tbsp cornflour or easy-cook polenta2 tbsp extra virgin olive oil or cold pressed rapeseed oil2 peppers, deseeded and thinly sliced½ red onion, cut into thin wedges1 tsp smoked paprika½ tsp ground cumin½ tsp ground coriander50g/1¾oz curly kale, thickly shredded and any tough stalks removed2 tomatoes, roughly choppedsalt and freshly ground black pepper 4 small wholemeal tortillas 200g/7oz very firm tofu, drained 2 tbsp cornflour or easy-cook polenta 2 tbsp extra virgin olive oil or cold pressed rapeseed oil 2 peppers, deseeded and thinly sliced ½ red onion, cut into thin wedges 1 tsp smoked paprika ½ tsp ground cumin ½ tsp ground coriander 50g/1¾oz curly kale, thickly shredded and any tough stalks removed 2 tomatoes, roughly chopped salt and freshly ground black pepper 4 tbsp non-dairy yoghurtfresh coriander, finely choppedlime wedges 4 tbsp non-dairy yoghurt fresh coriander, finely chopped lime wedges Method Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm. Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate. Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper. Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through.Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm. Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate. Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate. Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper. Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper. Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through. Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through. Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice. Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice. Recipe tips If using firm, rather than extra-firm tofu, pat dry with folded kitchen paper to remove as much excess liquid as possible before cutting into cubes. | {
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"title": "Spicy tofu fajitas recipe",
"content": "An average of 4.5 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spicy_tofu_fajitas_88028_16x9.jpg Easy vegan fajitas for a quick midweek meal or as part of a Tex-Mex feast. Each serving provides 584 kcal, 25g protein, 62g carbohydrates (of which 14g sugars), 24g fat (of which 5g saturates), 12g fibre and 0.8g salt. 4 small wholemeal tortillas200g/7oz very firm tofu, drained2 tbsp cornflour or easy-cook polenta2 tbsp extra virgin olive oil or cold pressed rapeseed oil2 peppers, deseeded and thinly sliced½ red onion, cut into thin wedges1 tsp smoked paprika½ tsp ground cumin½ tsp ground coriander50g/1¾oz curly kale, thickly shredded and any tough stalks removed2 tomatoes, roughly choppedsalt and freshly ground black pepper 4 small wholemeal tortillas 200g/7oz very firm tofu, drained 2 tbsp cornflour or easy-cook polenta 2 tbsp extra virgin olive oil or cold pressed rapeseed oil 2 peppers, deseeded and thinly sliced ½ red onion, cut into thin wedges 1 tsp smoked paprika ½ tsp ground cumin ½ tsp ground coriander 50g/1¾oz curly kale, thickly shredded and any tough stalks removed 2 tomatoes, roughly chopped salt and freshly ground black pepper 4 tbsp non-dairy yoghurtfresh coriander, finely choppedlime wedges 4 tbsp non-dairy yoghurt fresh coriander, finely chopped lime wedges Method Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm. Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate. Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper. Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through.Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the tortillas in kitchen foil and place in the oven to warm. Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate. Cut the tofu into triangles, each around 5mm thick. Sprinkle the cornflour over a plate and roll the tofu in the cornflour, a piece at a time, then place on a clean plate. Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper. Heat the oil in a frying pan over a medium heat. Add the tofu pieces and fry for 3–4 minutes, turning once or twice, until golden brown and crisp. Drain on a plate lined with kitchen paper. Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through. Add the peppers and onion to the pan and stir-fry for 3 minutes. Stir in the spices and cook for a few seconds more, then add the kale and tomatoes. Season with a little salt and lots of black pepper. Cook for 2 minutes, or until the tomatoes are soft. Add in the tofu and gently heat through. Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice. Pile into warmed tortillas and serve with the yoghurt, coriander and a squeeze of lime juice. Recipe tips If using firm, rather than extra-firm tofu, pat dry with folded kitchen paper to remove as much excess liquid as possible before cutting into cubes."
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} | ff979896088939869b1ecb975180f1b101a450a911d89348f4add5b9f7e89dc5 | Indian-spiced potato wraps recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian-spiced_potato_47461_16x9.jpg Spicy potatoes, sharp pickled red onion and cooling raita all folded up in a wrap or naan bread make a quick, easy and satisfying vegetarian midweek meal. Each serving provides 740 kcal, 18g protein, 115g carbohydrates (of which 11g sugars), 20g fat (of which 2g saturates), 12.5g fibre and 2.3g salt. 2 large waxy potatoes, scrubbed and cut into small bite-sized cubesvegetable oil, for frying1 tsp cumin seeds1 tsp hot chilli powder½ tsp ground turmeric½ tsp ground coriander½ lemon or lime, juice only sea salt2 large or 4 medium naan or flatbreads, to serve 2 large waxy potatoes, scrubbed and cut into small bite-sized cubes vegetable oil, for frying 1 tsp cumin seeds 1 tsp hot chilli powder ½ tsp ground turmeric ½ tsp ground coriander ½ lemon or lime, juice only sea salt 2 large or 4 medium naan or flatbreads, to serve ½ small red onion, thinly sliced1 tbsp apple cider vinegar ½ small red onion, thinly sliced 1 tbsp apple cider vinegar ¼ cucumber60g/2oz low-fat yoghurt (5% fat)large handful fresh mint leaves, roughly chopped¼ tsp golden caster sugar½ lemon or lime, juice only ¼ cucumber 60g/2oz low-fat yoghurt (5% fat) large handful fresh mint leaves, roughly chopped ¼ tsp golden caster sugar ½ lemon or lime, juice only Method To make the spiced potatoes, boil the potatoes for 10–15 minutes until tender. Drain well.Meanwhile, make the pickled onion by mixing the onion slices with the vinegar and 2 tablespoons of cold water in a small bowl. Set aside. To make the raita, grate the cucumber (don’t bother peeling it) and gently squeeze out any excess water. Mix the cucumber in a small bowl with the yoghurts, mint and sugar and add a squeeze of lemon juice.Heat a generous splash of oil in a large frying pan over a high heat and add the potatoes. Fry for 4–5 minutes, until just starting to colour. Add the spices, stir well to coat and fry for another 5 minutes, until golden. Season with salt and a squeeze of lemon juice. Place the potatoes on a plate lined with kitchen paper to absorb any excess oil.Serve the naan or flatbreads with the potatoes, pickled onion and raita and roll up before eating. To make the spiced potatoes, boil the potatoes for 10–15 minutes until tender. Drain well. To make the spiced potatoes, boil the potatoes for 10–15 minutes until tender. Drain well. Meanwhile, make the pickled onion by mixing the onion slices with the vinegar and 2 tablespoons of cold water in a small bowl. Set aside. Meanwhile, make the pickled onion by mixing the onion slices with the vinegar and 2 tablespoons of cold water in a small bowl. Set aside. To make the raita, grate the cucumber (don’t bother peeling it) and gently squeeze out any excess water. Mix the cucumber in a small bowl with the yoghurts, mint and sugar and add a squeeze of lemon juice. To make the raita, grate the cucumber (don’t bother peeling it) and gently squeeze out any excess water. Mix the cucumber in a small bowl with the yoghurts, mint and sugar and add a squeeze of lemon juice. Heat a generous splash of oil in a large frying pan over a high heat and add the potatoes. Fry for 4–5 minutes, until just starting to colour. Add the spices, stir well to coat and fry for another 5 minutes, until golden. Season with salt and a squeeze of lemon juice. Place the potatoes on a plate lined with kitchen paper to absorb any excess oil. Heat a generous splash of oil in a large frying pan over a high heat and add the potatoes. Fry for 4–5 minutes, until just starting to colour. Add the spices, stir well to coat and fry for another 5 minutes, until golden. Season with salt and a squeeze of lemon juice. Place the potatoes on a plate lined with kitchen paper to absorb any excess oil. Serve the naan or flatbreads with the potatoes, pickled onion and raita and roll up before eating. Serve the naan or flatbreads with the potatoes, pickled onion and raita and roll up before eating. Recipe tips If you need this recipe to be egg free, check the ingredients on your wraps or naan bread. Most are egg free, but some contain egg powder. | {
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"title": "Indian-spiced potato wraps 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/indian-spiced_potato_47461_16x9.jpg Spicy potatoes, sharp pickled red onion and cooling raita all folded up in a wrap or naan bread make a quick, easy and satisfying vegetarian midweek meal. Each serving provides 740 kcal, 18g protein, 115g carbohydrates (of which 11g sugars), 20g fat (of which 2g saturates), 12.5g fibre and 2.3g salt. 2 large waxy potatoes, scrubbed and cut into small bite-sized cubesvegetable oil, for frying1 tsp cumin seeds1 tsp hot chilli powder½ tsp ground turmeric½ tsp ground coriander½ lemon or lime, juice only sea salt2 large or 4 medium naan or flatbreads, to serve 2 large waxy potatoes, scrubbed and cut into small bite-sized cubes vegetable oil, for frying 1 tsp cumin seeds 1 tsp hot chilli powder ½ tsp ground turmeric ½ tsp ground coriander ½ lemon or lime, juice only sea salt 2 large or 4 medium naan or flatbreads, to serve ½ small red onion, thinly sliced1 tbsp apple cider vinegar ½ small red onion, thinly sliced 1 tbsp apple cider vinegar ¼ cucumber60g/2oz low-fat yoghurt (5% fat)large handful fresh mint leaves, roughly chopped¼ tsp golden caster sugar½ lemon or lime, juice only ¼ cucumber 60g/2oz low-fat yoghurt (5% fat) large handful fresh mint leaves, roughly chopped ¼ tsp golden caster sugar ½ lemon or lime, juice only Method To make the spiced potatoes, boil the potatoes for 10–15 minutes until tender. Drain well.Meanwhile, make the pickled onion by mixing the onion slices with the vinegar and 2 tablespoons of cold water in a small bowl. Set aside. To make the raita, grate the cucumber (don’t bother peeling it) and gently squeeze out any excess water. Mix the cucumber in a small bowl with the yoghurts, mint and sugar and add a squeeze of lemon juice.Heat a generous splash of oil in a large frying pan over a high heat and add the potatoes. Fry for 4–5 minutes, until just starting to colour. Add the spices, stir well to coat and fry for another 5 minutes, until golden. Season with salt and a squeeze of lemon juice. Place the potatoes on a plate lined with kitchen paper to absorb any excess oil.Serve the naan or flatbreads with the potatoes, pickled onion and raita and roll up before eating. To make the spiced potatoes, boil the potatoes for 10–15 minutes until tender. Drain well. To make the spiced potatoes, boil the potatoes for 10–15 minutes until tender. Drain well. Meanwhile, make the pickled onion by mixing the onion slices with the vinegar and 2 tablespoons of cold water in a small bowl. Set aside. Meanwhile, make the pickled onion by mixing the onion slices with the vinegar and 2 tablespoons of cold water in a small bowl. Set aside. To make the raita, grate the cucumber (don’t bother peeling it) and gently squeeze out any excess water. Mix the cucumber in a small bowl with the yoghurts, mint and sugar and add a squeeze of lemon juice. To make the raita, grate the cucumber (don’t bother peeling it) and gently squeeze out any excess water. Mix the cucumber in a small bowl with the yoghurts, mint and sugar and add a squeeze of lemon juice. Heat a generous splash of oil in a large frying pan over a high heat and add the potatoes. Fry for 4–5 minutes, until just starting to colour. Add the spices, stir well to coat and fry for another 5 minutes, until golden. Season with salt and a squeeze of lemon juice. Place the potatoes on a plate lined with kitchen paper to absorb any excess oil. Heat a generous splash of oil in a large frying pan over a high heat and add the potatoes. Fry for 4–5 minutes, until just starting to colour. Add the spices, stir well to coat and fry for another 5 minutes, until golden. Season with salt and a squeeze of lemon juice. Place the potatoes on a plate lined with kitchen paper to absorb any excess oil. Serve the naan or flatbreads with the potatoes, pickled onion and raita and roll up before eating. Serve the naan or flatbreads with the potatoes, pickled onion and raita and roll up before eating. Recipe tips If you need this recipe to be egg free, check the ingredients on your wraps or naan bread. Most are egg free, but some contain egg powder."
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} | 1d48ac7d9e6979e3a03d93c572dcc20802853d1ab810a21e3357488e3d8cde53 | Cheap and cheerful chana masala recipe
An average of 4.1 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheep_and_cheerful_chana_26411_16x9.jpg A real store cupboard favourite, these curried chickpeas are easy to throw together. Serve them with plain rice on their own or with another curry to feed the family. This recipe doubles easily and can be frozen (minus the yoghurt) or kept in the fridge for another meal. 2 tbsp vegetable oil1 red onion, thinly sliced2 garlic cloves, thinly sliced2–3 tsp curry powder, depending on tastegenerous pinch dried chilli flakes400g tin chickpeas, drained and rinsed400g tin chopped tomatoes100g/3½oz plain yoghurtsalt and black pepper 2 tbsp vegetable oil 1 red onion, thinly sliced 2 garlic cloves, thinly sliced 2–3 tsp curry powder, depending on taste generous pinch dried chilli flakes 400g tin chickpeas, drained and rinsed 400g tin chopped tomatoes 100g/3½oz plain yoghurt salt and black pepper Method Heat 1 tablespoon of the oil in a frying pan or wide-based saucepan and fry the onion over a medium heat for about 5 minutes or until softened, stirring regularly. Add the remaining oil, garlic, curry powder and chilli flakes. Continue to fry for 1–2 minutes more, stirring constantly, then add the chickpeas and tomatoes. Season with plenty of salt and pepper and simmer over a medium heat for about 12 minutes, stirring regularly. Add a splash of water towards the end of the cooking time if needed. Serve topped with yoghurt. Heat 1 tablespoon of the oil in a frying pan or wide-based saucepan and fry the onion over a medium heat for about 5 minutes or until softened, stirring regularly. Heat 1 tablespoon of the oil in a frying pan or wide-based saucepan and fry the onion over a medium heat for about 5 minutes or until softened, stirring regularly. Add the remaining oil, garlic, curry powder and chilli flakes. Continue to fry for 1–2 minutes more, stirring constantly, then add the chickpeas and tomatoes. Add the remaining oil, garlic, curry powder and chilli flakes. Continue to fry for 1–2 minutes more, stirring constantly, then add the chickpeas and tomatoes. Season with plenty of salt and pepper and simmer over a medium heat for about 12 minutes, stirring regularly. Add a splash of water towards the end of the cooking time if needed. Serve topped with yoghurt. Season with plenty of salt and pepper and simmer over a medium heat for about 12 minutes, stirring regularly. Add a splash of water towards the end of the cooking time if needed. Serve topped with yoghurt. Recipe tips If you have any leftover coriander from another dish, that would work well as a garnish. In September 2023 this recipe was costed at an average of £1.69 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. | {
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"title": "Cheap and cheerful chana masala recipe",
"content": "An average of 4.1 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheep_and_cheerful_chana_26411_16x9.jpg A real store cupboard favourite, these curried chickpeas are easy to throw together. Serve them with plain rice on their own or with another curry to feed the family. This recipe doubles easily and can be frozen (minus the yoghurt) or kept in the fridge for another meal. 2 tbsp vegetable oil1 red onion, thinly sliced2 garlic cloves, thinly sliced2–3 tsp curry powder, depending on tastegenerous pinch dried chilli flakes400g tin chickpeas, drained and rinsed400g tin chopped tomatoes100g/3½oz plain yoghurtsalt and black pepper 2 tbsp vegetable oil 1 red onion, thinly sliced 2 garlic cloves, thinly sliced 2–3 tsp curry powder, depending on taste generous pinch dried chilli flakes 400g tin chickpeas, drained and rinsed 400g tin chopped tomatoes 100g/3½oz plain yoghurt salt and black pepper Method Heat 1 tablespoon of the oil in a frying pan or wide-based saucepan and fry the onion over a medium heat for about 5 minutes or until softened, stirring regularly. Add the remaining oil, garlic, curry powder and chilli flakes. Continue to fry for 1–2 minutes more, stirring constantly, then add the chickpeas and tomatoes. Season with plenty of salt and pepper and simmer over a medium heat for about 12 minutes, stirring regularly. Add a splash of water towards the end of the cooking time if needed. Serve topped with yoghurt. Heat 1 tablespoon of the oil in a frying pan or wide-based saucepan and fry the onion over a medium heat for about 5 minutes or until softened, stirring regularly. Heat 1 tablespoon of the oil in a frying pan or wide-based saucepan and fry the onion over a medium heat for about 5 minutes or until softened, stirring regularly. Add the remaining oil, garlic, curry powder and chilli flakes. Continue to fry for 1–2 minutes more, stirring constantly, then add the chickpeas and tomatoes. Add the remaining oil, garlic, curry powder and chilli flakes. Continue to fry for 1–2 minutes more, stirring constantly, then add the chickpeas and tomatoes. Season with plenty of salt and pepper and simmer over a medium heat for about 12 minutes, stirring regularly. Add a splash of water towards the end of the cooking time if needed. Serve topped with yoghurt. Season with plenty of salt and pepper and simmer over a medium heat for about 12 minutes, stirring regularly. Add a splash of water towards the end of the cooking time if needed. Serve topped with yoghurt. Recipe tips If you have any leftover coriander from another dish, that would work well as a garnish. In September 2023 this recipe was costed at an average of £1.69 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."
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} | a3b75c14da97b71f90d1d3a1380dd2b9c087fa72d20891276cf852281cb52f74 | Potato hash with tomatoes, pepper and kale recipe
An average of 4.9 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_hash_with_tomato_35594_16x9.jpg This easy one-pan supper has crispy potatoes and kale, juicy tomatoes and peppers, and set eggs with perfectly runny yolks. Each serving provides 480 kcal, 25g protein, 56g carbohydrates (of which 10.5g sugars), 15g fat (of which 4g saturates), 9.5g fibre and 1.1g salt. 2 large potatoes, unpeeled, cut into bite-sized chunks½ tsp dried chilli flakes 1 tsp olive oil1 large yellow pepper, deseeded and thickly sliced1 red onion, cut into thin wedges125g/4½oz cherry tomatoes, halved40g/1½oz curly kale, thinly sliced4 large free-range eggs sea salt and freshly ground black pepper 2 large potatoes, unpeeled, cut into bite-sized chunks ½ tsp dried chilli flakes 1 tsp olive oil 1 large yellow pepper, deseeded and thickly sliced 1 red onion, cut into thin wedges 125g/4½oz cherry tomatoes, halved 40g/1½oz curly kale, thinly sliced 4 large free-range eggs sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes.Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes. Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp.Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes. Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes. Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes. Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes. Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp. Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp. Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny. Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny. | {
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"title": "Potato hash with tomatoes, pepper and kale recipe",
"content": "An average of 4.9 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_hash_with_tomato_35594_16x9.jpg This easy one-pan supper has crispy potatoes and kale, juicy tomatoes and peppers, and set eggs with perfectly runny yolks. Each serving provides 480 kcal, 25g protein, 56g carbohydrates (of which 10.5g sugars), 15g fat (of which 4g saturates), 9.5g fibre and 1.1g salt. 2 large potatoes, unpeeled, cut into bite-sized chunks½ tsp dried chilli flakes 1 tsp olive oil1 large yellow pepper, deseeded and thickly sliced1 red onion, cut into thin wedges125g/4½oz cherry tomatoes, halved40g/1½oz curly kale, thinly sliced4 large free-range eggs sea salt and freshly ground black pepper 2 large potatoes, unpeeled, cut into bite-sized chunks ½ tsp dried chilli flakes 1 tsp olive oil 1 large yellow pepper, deseeded and thickly sliced 1 red onion, cut into thin wedges 125g/4½oz cherry tomatoes, halved 40g/1½oz curly kale, thinly sliced 4 large free-range eggs sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes.Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes. Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp.Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes. Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes. Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes. Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes. Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp. Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp. Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny. Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny."
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} | 96296ee4883bd0e09270838e847dbc14f4f0f525182c7f7fa0b95d1e767bb2ab | Easy chicken noodle soup recipe
An average of 4.3 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_chicken_noodle_soup_73271_16x9.jpg A great chicken noodle soup recipe for using up leftover cooked chicken. Combine with broccoli, peas or any other vegetables that need eating. Good stock is the key to this recipe, so use the best you can get your hands on. 500ml/18fl oz good-quality chicken stock 1 garlic clove, slicedsmall nugget fresh ginger, peeled and sliced1 cooked skinless chicken breast100g/3½oz dried fine egg noodles3 spears Tenderstem broccoli or 100g/3½oz frozen peas2–3 tsp reduced salt soy sauce3 spring onions, trimmedhandful beansprouts, rinsedchilli or sesame oil (optional) 500ml/18fl oz good-quality chicken stock 1 garlic clove, sliced small nugget fresh ginger, peeled and sliced 1 cooked skinless chicken breast 100g/3½oz dried fine egg noodles 3 spears Tenderstem broccoli or 100g/3½oz frozen peas 2–3 tsp reduced salt soy sauce 3 spring onions, trimmed handful beansprouts, rinsed chilli or sesame oil (optional) Method Pour the chicken stock into a pan and add 200ml/7fl oz water. Add the garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow the garlic and ginger to infuse. Using a slotted spoon, remove the garlic and ginger from the pan and discard. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. Simmer the broth for 2–3 minutes, or until the noodles are tender and the chicken is hot. If using, cut the broccoli into 5mm/¼in pieces and thinly slice the spring onions. Add to the pan (or add peas if using instead of broccoli) with the soy sauce and simmer for a further minute. Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls and serve with a drizzle of chilli or sesame oil, if you like. Pour the chicken stock into a pan and add 200ml/7fl oz water. Add the garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow the garlic and ginger to infuse. Pour the chicken stock into a pan and add 200ml/7fl oz water. Add the garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow the garlic and ginger to infuse. Using a slotted spoon, remove the garlic and ginger from the pan and discard. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. Using a slotted spoon, remove the garlic and ginger from the pan and discard. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. Simmer the broth for 2–3 minutes, or until the noodles are tender and the chicken is hot. If using, cut the broccoli into 5mm/¼in pieces and thinly slice the spring onions. Add to the pan (or add peas if using instead of broccoli) with the soy sauce and simmer for a further minute. Simmer the broth for 2–3 minutes, or until the noodles are tender and the chicken is hot. If using, cut the broccoli into 5mm/¼in pieces and thinly slice the spring onions. Add to the pan (or add peas if using instead of broccoli) with the soy sauce and simmer for a further minute. Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls and serve with a drizzle of chilli or sesame oil, if you like. Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls and serve with a drizzle of chilli or sesame oil, if you like. Recipe tips You can easily double this recipe to serve 4. | {
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"content": "An average of 4.3 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_chicken_noodle_soup_73271_16x9.jpg A great chicken noodle soup recipe for using up leftover cooked chicken. Combine with broccoli, peas or any other vegetables that need eating. Good stock is the key to this recipe, so use the best you can get your hands on. 500ml/18fl oz good-quality chicken stock 1 garlic clove, slicedsmall nugget fresh ginger, peeled and sliced1 cooked skinless chicken breast100g/3½oz dried fine egg noodles3 spears Tenderstem broccoli or 100g/3½oz frozen peas2–3 tsp reduced salt soy sauce3 spring onions, trimmedhandful beansprouts, rinsedchilli or sesame oil (optional) 500ml/18fl oz good-quality chicken stock 1 garlic clove, sliced small nugget fresh ginger, peeled and sliced 1 cooked skinless chicken breast 100g/3½oz dried fine egg noodles 3 spears Tenderstem broccoli or 100g/3½oz frozen peas 2–3 tsp reduced salt soy sauce 3 spring onions, trimmed handful beansprouts, rinsed chilli or sesame oil (optional) Method Pour the chicken stock into a pan and add 200ml/7fl oz water. Add the garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow the garlic and ginger to infuse. Using a slotted spoon, remove the garlic and ginger from the pan and discard. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. Simmer the broth for 2–3 minutes, or until the noodles are tender and the chicken is hot. If using, cut the broccoli into 5mm/¼in pieces and thinly slice the spring onions. Add to the pan (or add peas if using instead of broccoli) with the soy sauce and simmer for a further minute. Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls and serve with a drizzle of chilli or sesame oil, if you like. Pour the chicken stock into a pan and add 200ml/7fl oz water. Add the garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow the garlic and ginger to infuse. Pour the chicken stock into a pan and add 200ml/7fl oz water. Add the garlic and ginger to the stock and set the pan over a very low heat for 5 minutes to gently simmer and to allow the garlic and ginger to infuse. Using a slotted spoon, remove the garlic and ginger from the pan and discard. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. Using a slotted spoon, remove the garlic and ginger from the pan and discard. Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. Simmer the broth for 2–3 minutes, or until the noodles are tender and the chicken is hot. If using, cut the broccoli into 5mm/¼in pieces and thinly slice the spring onions. Add to the pan (or add peas if using instead of broccoli) with the soy sauce and simmer for a further minute. Simmer the broth for 2–3 minutes, or until the noodles are tender and the chicken is hot. If using, cut the broccoli into 5mm/¼in pieces and thinly slice the spring onions. Add to the pan (or add peas if using instead of broccoli) with the soy sauce and simmer for a further minute. Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls and serve with a drizzle of chilli or sesame oil, if you like. Add the beansprouts to the soup and warm through for 30 seconds. Divide among two deep bowls and serve with a drizzle of chilli or sesame oil, if you like. Recipe tips You can easily double this recipe to serve 4."
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} | a4834ac8a845c46b0fe7f79e4d44d9ffca9975109ff9a7900bb8e63c6fad36a4 | Hearty vegetable soup recipe
An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hearty_vegetable_soup_14365_16x9.jpg This hearty vegetable soup is packed full of flavour and goodness, perfect to warm you up on a cold night. If eating on a restricted day of an intermittent diet, replace the carrots with deseeded yellow peppers. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 3 of your 5 daily vegetable portions This meal provides 219 kcal per portion. calorie controlled cooking oil spray1 medium onion, sliced2 garlic cloves, thinly sliced2 celery sticks, trimmed and thinly sliced2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks400g/14oz tin chopped tomatoes1 vegetable stock cube1 tsp dried mixed herbs400g/14oz tin butter beans, drained and rinsed1 head young spring greens (approximately 125g/4½oz), trimmed and slicedsea salt and freshly ground black pepper calorie controlled cooking oil spray 1 medium onion, sliced 2 garlic cloves, thinly sliced 2 celery sticks, trimmed and thinly sliced 2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks 400g/14oz tin chopped tomatoes 1 vegetable stock cube 1 tsp dried mixed herbs 400g/14oz tin butter beans, drained and rinsed 1 head young spring greens (approximately 125g/4½oz), trimmed and sliced sea salt and freshly ground black pepper Method Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Recipe tips Double the recipe if you fancy eating it over a couple of days. The butter beans can be substituted for other beans from your store cupboard if you don't have any. | {
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"title": "Hearty vegetable soup recipe",
"content": "An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hearty_vegetable_soup_14365_16x9.jpg This hearty vegetable soup is packed full of flavour and goodness, perfect to warm you up on a cold night. If eating on a restricted day of an intermittent diet, replace the carrots with deseeded yellow peppers. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 3 of your 5 daily vegetable portions This meal provides 219 kcal per portion. calorie controlled cooking oil spray1 medium onion, sliced2 garlic cloves, thinly sliced2 celery sticks, trimmed and thinly sliced2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks400g/14oz tin chopped tomatoes1 vegetable stock cube1 tsp dried mixed herbs400g/14oz tin butter beans, drained and rinsed1 head young spring greens (approximately 125g/4½oz), trimmed and slicedsea salt and freshly ground black pepper calorie controlled cooking oil spray 1 medium onion, sliced 2 garlic cloves, thinly sliced 2 celery sticks, trimmed and thinly sliced 2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks 400g/14oz tin chopped tomatoes 1 vegetable stock cube 1 tsp dried mixed herbs 400g/14oz tin butter beans, drained and rinsed 1 head young spring greens (approximately 125g/4½oz), trimmed and sliced sea salt and freshly ground black pepper Method Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Recipe tips Double the recipe if you fancy eating it over a couple of days. The butter beans can be substituted for other beans from your store cupboard if you don't have any."
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} | 7e700f05310a75838b07e02ae1784042f45171a4b68883756371fee97f0304ad | Spinach and ricotta pasta recipe
An average of 4.6 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_ricotta_58990_16x9.jpg You can make Anna Del Conte's quick and easy spinach and ricotta pasta sauce in less time than it takes to cook the pasta. 150g/5½oz dried farfalle or tagliatelle200g/7oz fresh spinach or defrosted frozen spinach50g/1¾oz unsalted butter1 garlic clove, finely chopped125g/4½oz ricottafreshly grated nutmeg1 tbsp grated pecorino (or alternative vegetarian hard cheese)salt and freshly ground black pepper 150g/5½oz dried farfalle or tagliatelle 200g/7oz fresh spinach or defrosted frozen spinach 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 125g/4½oz ricotta freshly grated nutmeg 1 tbsp grated pecorino (or alternative vegetarian hard cheese) salt and freshly ground black pepper Method Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop. Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2–3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up. Season with the nutmeg, percorino, salt and pepper and serve. Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water. Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop. Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2–3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up. Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2–3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up. Season with the nutmeg, percorino, salt and pepper and serve. Season with the nutmeg, percorino, salt and pepper and serve. | {
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"title": "Spinach and ricotta pasta recipe",
"content": "An average of 4.6 out of 5 stars from 67 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_ricotta_58990_16x9.jpg You can make Anna Del Conte's quick and easy spinach and ricotta pasta sauce in less time than it takes to cook the pasta. 150g/5½oz dried farfalle or tagliatelle200g/7oz fresh spinach or defrosted frozen spinach50g/1¾oz unsalted butter1 garlic clove, finely chopped125g/4½oz ricottafreshly grated nutmeg1 tbsp grated pecorino (or alternative vegetarian hard cheese)salt and freshly ground black pepper 150g/5½oz dried farfalle or tagliatelle 200g/7oz fresh spinach or defrosted frozen spinach 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 125g/4½oz ricotta freshly grated nutmeg 1 tbsp grated pecorino (or alternative vegetarian hard cheese) salt and freshly ground black pepper Method Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop. Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2–3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up. Season with the nutmeg, percorino, salt and pepper and serve. Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water. Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop. Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2–3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up. Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2–3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up. Season with the nutmeg, percorino, salt and pepper and serve. Season with the nutmeg, percorino, salt and pepper and serve."
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} | 3def9de260bb3bf7b0fd09296fc448f5b291171eae9b15f6cbbbaeb87a16c075 | Microwave butternut squash risotto recipe
An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_butternut_99796_16x9.jpg This Eat Well for Less microwave risotto is easy, quick and delicious. All you need is 15 minutes. Each serving provides 418 kcal, 13g protein, 75g carbohydrates (of which 10g sugars), 6g fat (of which 3g saturates), 6g fibre and 0.4g salt. 500ml/18fl oz vegetable stock1 onion, roughly chopped½ tsp dried sage150g/5½oz risotto rice200g/7oz butternut squash, peeled and cut into 1cm/½in cubes 2 handfuls spinach leaves2 tbsp freshly grated Parmesan (or a vegetarian hard cheese alternative)freshly ground black pepper 500ml/18fl oz vegetable stock 1 onion, roughly chopped ½ tsp dried sage 150g/5½oz risotto rice 200g/7oz butternut squash, peeled and cut into 1cm/½in cubes 2 handfuls spinach leaves 2 tbsp freshly grated Parmesan (or a vegetarian hard cheese alternative) freshly ground black pepper Method Put the stock into a heatproof bowl and microwave until hot.Put the onion, sage, rice and half the hot stock into another heatproof bowl and stir well. Cover with microwaveable cling film and pierce several times. Cook in the microwave on high for 5 minutes, then carefully uncover. Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling film and return to the microwave for 10 minutes on hight. The liquid should have been absorbed and the rice should be tender.Stir well and season with black pepper, then serve with the Parmesan sprinkled on top. Put the stock into a heatproof bowl and microwave until hot. Put the stock into a heatproof bowl and microwave until hot. Put the onion, sage, rice and half the hot stock into another heatproof bowl and stir well. Cover with microwaveable cling film and pierce several times. Put the onion, sage, rice and half the hot stock into another heatproof bowl and stir well. Cover with microwaveable cling film and pierce several times. Cook in the microwave on high for 5 minutes, then carefully uncover. Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling film and return to the microwave for 10 minutes on hight. The liquid should have been absorbed and the rice should be tender. Cook in the microwave on high for 5 minutes, then carefully uncover. Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling film and return to the microwave for 10 minutes on hight. The liquid should have been absorbed and the rice should be tender. Stir well and season with black pepper, then serve with the Parmesan sprinkled on top. Stir well and season with black pepper, then serve with the Parmesan sprinkled on top. Recipe tips To peel the squash, pierce with a fork, slice the top and bottom off and put the squash in the microwave for 3–4 minutes. Let the squash cool slightly, then remove the skin easily with a vegetable peeler. | {
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"title": "Microwave butternut squash risotto recipe",
"content": "An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_butternut_99796_16x9.jpg This Eat Well for Less microwave risotto is easy, quick and delicious. All you need is 15 minutes. Each serving provides 418 kcal, 13g protein, 75g carbohydrates (of which 10g sugars), 6g fat (of which 3g saturates), 6g fibre and 0.4g salt. 500ml/18fl oz vegetable stock1 onion, roughly chopped½ tsp dried sage150g/5½oz risotto rice200g/7oz butternut squash, peeled and cut into 1cm/½in cubes 2 handfuls spinach leaves2 tbsp freshly grated Parmesan (or a vegetarian hard cheese alternative)freshly ground black pepper 500ml/18fl oz vegetable stock 1 onion, roughly chopped ½ tsp dried sage 150g/5½oz risotto rice 200g/7oz butternut squash, peeled and cut into 1cm/½in cubes 2 handfuls spinach leaves 2 tbsp freshly grated Parmesan (or a vegetarian hard cheese alternative) freshly ground black pepper Method Put the stock into a heatproof bowl and microwave until hot.Put the onion, sage, rice and half the hot stock into another heatproof bowl and stir well. Cover with microwaveable cling film and pierce several times. Cook in the microwave on high for 5 minutes, then carefully uncover. Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling film and return to the microwave for 10 minutes on hight. The liquid should have been absorbed and the rice should be tender.Stir well and season with black pepper, then serve with the Parmesan sprinkled on top. Put the stock into a heatproof bowl and microwave until hot. Put the stock into a heatproof bowl and microwave until hot. Put the onion, sage, rice and half the hot stock into another heatproof bowl and stir well. Cover with microwaveable cling film and pierce several times. Put the onion, sage, rice and half the hot stock into another heatproof bowl and stir well. Cover with microwaveable cling film and pierce several times. Cook in the microwave on high for 5 minutes, then carefully uncover. Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling film and return to the microwave for 10 minutes on hight. The liquid should have been absorbed and the rice should be tender. Cook in the microwave on high for 5 minutes, then carefully uncover. Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling film and return to the microwave for 10 minutes on hight. The liquid should have been absorbed and the rice should be tender. Stir well and season with black pepper, then serve with the Parmesan sprinkled on top. Stir well and season with black pepper, then serve with the Parmesan sprinkled on top. Recipe tips To peel the squash, pierce with a fork, slice the top and bottom off and put the squash in the microwave for 3–4 minutes. Let the squash cool slightly, then remove the skin easily with a vegetable peeler."
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} | fe91bada4cacfe731a086002a7f33fe7a69b46b17492db6d8a0d58199f93dfdf | Gnocchi with pesto recipe
Gnocchi with crispy bacon and spinach pesto An average of 4.3 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gnocchi_with_crispy_19660_16x9.jpg Gnocchi makes an easy-peasy 10-minute dinner. It's so simple to give homemade pesto a healthy boost using fresh spinach. For this recipe you will need a mini food processor or a blender. Each serving provides 631 kcal, 17g protein, 74g carbohydrates (of which 1g sugars), 28g fat (of which 10.5g saturates), 6g fibre and 3.3g salt. 15g/½oz fresh basil30g/1oz baby spinach1 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese)2–3 tbsp extra virgin olive oil1 lemon, juice only140g/5oz bacon, cut into small pieces 500g pack potato gnocchilarge pinch sea salt 15g/½oz fresh basil 30g/1oz baby spinach 1 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese) 2–3 tbsp extra virgin olive oil 1 lemon, juice only 140g/5oz bacon, cut into small pieces 500g pack potato gnocchi large pinch sea salt Method To make the pesto, put the basil, spinach, Parmesan, salt and half the olive oil in a blender or mini food processor and blend. Keep adding oil, until your pesto is smooth. Season the pesto with a squeeze of lemon juice, and more salt, if needed.Put the bacon in a small, cold frying pan and set it over a medium–high heat. Cook for 4–5 minutes, or until the bacon is crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Cook the gnocchi in a large pan of boiling water according to the packet instructions. They are done when the gnocchi float to the top. Drain and return to the pan.Stir in the pesto and bacon and serve. To make the pesto, put the basil, spinach, Parmesan, salt and half the olive oil in a blender or mini food processor and blend. Keep adding oil, until your pesto is smooth. Season the pesto with a squeeze of lemon juice, and more salt, if needed. To make the pesto, put the basil, spinach, Parmesan, salt and half the olive oil in a blender or mini food processor and blend. Keep adding oil, until your pesto is smooth. Season the pesto with a squeeze of lemon juice, and more salt, if needed. Put the bacon in a small, cold frying pan and set it over a medium–high heat. Cook for 4–5 minutes, or until the bacon is crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Put the bacon in a small, cold frying pan and set it over a medium–high heat. Cook for 4–5 minutes, or until the bacon is crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Cook the gnocchi in a large pan of boiling water according to the packet instructions. They are done when the gnocchi float to the top. Drain and return to the pan. Cook the gnocchi in a large pan of boiling water according to the packet instructions. They are done when the gnocchi float to the top. Drain and return to the pan. Stir in the pesto and bacon and serve. Stir in the pesto and bacon and serve. Recipe tips Your basil-to-spinach ratios don’t need to be exact, you can use up whatever leftover leaves you have at the end of the week. | {
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"title": "Gnocchi with pesto recipe",
"content": "Gnocchi with crispy bacon and spinach pesto An average of 4.3 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gnocchi_with_crispy_19660_16x9.jpg Gnocchi makes an easy-peasy 10-minute dinner. It's so simple to give homemade pesto a healthy boost using fresh spinach. For this recipe you will need a mini food processor or a blender. Each serving provides 631 kcal, 17g protein, 74g carbohydrates (of which 1g sugars), 28g fat (of which 10.5g saturates), 6g fibre and 3.3g salt. 15g/½oz fresh basil30g/1oz baby spinach1 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese)2–3 tbsp extra virgin olive oil1 lemon, juice only140g/5oz bacon, cut into small pieces 500g pack potato gnocchilarge pinch sea salt 15g/½oz fresh basil 30g/1oz baby spinach 1 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese) 2–3 tbsp extra virgin olive oil 1 lemon, juice only 140g/5oz bacon, cut into small pieces 500g pack potato gnocchi large pinch sea salt Method To make the pesto, put the basil, spinach, Parmesan, salt and half the olive oil in a blender or mini food processor and blend. Keep adding oil, until your pesto is smooth. Season the pesto with a squeeze of lemon juice, and more salt, if needed.Put the bacon in a small, cold frying pan and set it over a medium–high heat. Cook for 4–5 minutes, or until the bacon is crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Cook the gnocchi in a large pan of boiling water according to the packet instructions. They are done when the gnocchi float to the top. Drain and return to the pan.Stir in the pesto and bacon and serve. To make the pesto, put the basil, spinach, Parmesan, salt and half the olive oil in a blender or mini food processor and blend. Keep adding oil, until your pesto is smooth. Season the pesto with a squeeze of lemon juice, and more salt, if needed. To make the pesto, put the basil, spinach, Parmesan, salt and half the olive oil in a blender or mini food processor and blend. Keep adding oil, until your pesto is smooth. Season the pesto with a squeeze of lemon juice, and more salt, if needed. Put the bacon in a small, cold frying pan and set it over a medium–high heat. Cook for 4–5 minutes, or until the bacon is crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Put the bacon in a small, cold frying pan and set it over a medium–high heat. Cook for 4–5 minutes, or until the bacon is crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Cook the gnocchi in a large pan of boiling water according to the packet instructions. They are done when the gnocchi float to the top. Drain and return to the pan. Cook the gnocchi in a large pan of boiling water according to the packet instructions. They are done when the gnocchi float to the top. Drain and return to the pan. Stir in the pesto and bacon and serve. Stir in the pesto and bacon and serve. Recipe tips Your basil-to-spinach ratios don’t need to be exact, you can use up whatever leftover leaves you have at the end of the week."
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} | a3f751809bc03517b1afe1c9c344530ea55ab77698a6e01e9696224f4748148e | Sweet potato traybake fajitas recipe
An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_tray_bake_12879_16x9.jpg Fajitas are fun to serve for a midweek meal, and you can make the salsa while the veggies are in the oven! Perfect for having friends or family over and simple enough to have as a meal for two. Each serving provides 660 kcal, 13g protein, 106g carbohydrates (of which 28g sugars), 17g fat (of which 5.5g saturates), 17g fibre and 3.4g salt. 2 tsp chilli powder½ tsp ground cumin½ tsp sweet smoked paprika½ tsp dried oregano½ tsp sea salt1 tbsp vegetable oil1 lime, juice only2 sweet potatoes (about 350g/12oz), scrubbed and cut into bite-sized pieces1 red pepper, seeds removed and cut into bite-sized pieces1 yellow pepper, seeds removed and cut into bite-sized pieces1 onion, cut into bite-sized pieces 2 tsp chilli powder ½ tsp ground cumin ½ tsp sweet smoked paprika ½ tsp dried oregano ½ tsp sea salt 1 tbsp vegetable oil 1 lime, juice only 2 sweet potatoes (about 350g/12oz), scrubbed and cut into bite-sized pieces 1 red pepper, seeds removed and cut into bite-sized pieces 1 yellow pepper, seeds removed and cut into bite-sized pieces 1 onion, cut into bite-sized pieces ½ onion, finely chopped1 jalapeño pepper, seeds removed and finely chopped2 large red tomatoes, finely chopped1 tbsp finely chopped fresh coriander leavessea salt ½ onion, finely chopped 1 jalapeño pepper, seeds removed and finely chopped 2 large red tomatoes, finely chopped 1 tbsp finely chopped fresh coriander leaves sea salt 4 small soft tortilla wraps2 tbsp soured cream or coconut yoghurt2 tbsp guacamole (optional) 4 small soft tortilla wraps 2 tbsp soured cream or coconut yoghurt 2 tbsp guacamole (optional) Method Preheat the oven to 220C/200C Fan/Gas 7.In a large bowl, mix together the spices, oregano, sea salt, oil and lime juice to create a paste. Add the vegetables and stir until everything is well coated in the spice mixture. Spread the spiced veggies across a large baking tray and roast for 25–30 minutes, stirring them round after about 15 minutes. The onion and peppers should become soft and charred, and the sweet potatoes should become crisp on the outside and soft in the middle.To make the salsa, mix all the ingredients in a small bowl and season to taste with a pinch of sea salt. Serve the spiced veg with tortilla wraps, salsa and your choice of cream, yoghurt and/or guacamole. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. In a large bowl, mix together the spices, oregano, sea salt, oil and lime juice to create a paste. Add the vegetables and stir until everything is well coated in the spice mixture. In a large bowl, mix together the spices, oregano, sea salt, oil and lime juice to create a paste. Add the vegetables and stir until everything is well coated in the spice mixture. Spread the spiced veggies across a large baking tray and roast for 25–30 minutes, stirring them round after about 15 minutes. The onion and peppers should become soft and charred, and the sweet potatoes should become crisp on the outside and soft in the middle. Spread the spiced veggies across a large baking tray and roast for 25–30 minutes, stirring them round after about 15 minutes. The onion and peppers should become soft and charred, and the sweet potatoes should become crisp on the outside and soft in the middle. To make the salsa, mix all the ingredients in a small bowl and season to taste with a pinch of sea salt. To make the salsa, mix all the ingredients in a small bowl and season to taste with a pinch of sea salt. Serve the spiced veg with tortilla wraps, salsa and your choice of cream, yoghurt and/or guacamole. Serve the spiced veg with tortilla wraps, salsa and your choice of cream, yoghurt and/or guacamole. Recipe tips For a vegan version, serve with coconut yoghurt rather than soured cream and homemade guacamole. | {
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"title": "Sweet potato traybake fajitas recipe",
"content": "An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_tray_bake_12879_16x9.jpg Fajitas are fun to serve for a midweek meal, and you can make the salsa while the veggies are in the oven! Perfect for having friends or family over and simple enough to have as a meal for two. Each serving provides 660 kcal, 13g protein, 106g carbohydrates (of which 28g sugars), 17g fat (of which 5.5g saturates), 17g fibre and 3.4g salt. 2 tsp chilli powder½ tsp ground cumin½ tsp sweet smoked paprika½ tsp dried oregano½ tsp sea salt1 tbsp vegetable oil1 lime, juice only2 sweet potatoes (about 350g/12oz), scrubbed and cut into bite-sized pieces1 red pepper, seeds removed and cut into bite-sized pieces1 yellow pepper, seeds removed and cut into bite-sized pieces1 onion, cut into bite-sized pieces 2 tsp chilli powder ½ tsp ground cumin ½ tsp sweet smoked paprika ½ tsp dried oregano ½ tsp sea salt 1 tbsp vegetable oil 1 lime, juice only 2 sweet potatoes (about 350g/12oz), scrubbed and cut into bite-sized pieces 1 red pepper, seeds removed and cut into bite-sized pieces 1 yellow pepper, seeds removed and cut into bite-sized pieces 1 onion, cut into bite-sized pieces ½ onion, finely chopped1 jalapeño pepper, seeds removed and finely chopped2 large red tomatoes, finely chopped1 tbsp finely chopped fresh coriander leavessea salt ½ onion, finely chopped 1 jalapeño pepper, seeds removed and finely chopped 2 large red tomatoes, finely chopped 1 tbsp finely chopped fresh coriander leaves sea salt 4 small soft tortilla wraps2 tbsp soured cream or coconut yoghurt2 tbsp guacamole (optional) 4 small soft tortilla wraps 2 tbsp soured cream or coconut yoghurt 2 tbsp guacamole (optional) Method Preheat the oven to 220C/200C Fan/Gas 7.In a large bowl, mix together the spices, oregano, sea salt, oil and lime juice to create a paste. Add the vegetables and stir until everything is well coated in the spice mixture. Spread the spiced veggies across a large baking tray and roast for 25–30 minutes, stirring them round after about 15 minutes. The onion and peppers should become soft and charred, and the sweet potatoes should become crisp on the outside and soft in the middle.To make the salsa, mix all the ingredients in a small bowl and season to taste with a pinch of sea salt. Serve the spiced veg with tortilla wraps, salsa and your choice of cream, yoghurt and/or guacamole. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. In a large bowl, mix together the spices, oregano, sea salt, oil and lime juice to create a paste. Add the vegetables and stir until everything is well coated in the spice mixture. In a large bowl, mix together the spices, oregano, sea salt, oil and lime juice to create a paste. Add the vegetables and stir until everything is well coated in the spice mixture. Spread the spiced veggies across a large baking tray and roast for 25–30 minutes, stirring them round after about 15 minutes. The onion and peppers should become soft and charred, and the sweet potatoes should become crisp on the outside and soft in the middle. Spread the spiced veggies across a large baking tray and roast for 25–30 minutes, stirring them round after about 15 minutes. The onion and peppers should become soft and charred, and the sweet potatoes should become crisp on the outside and soft in the middle. To make the salsa, mix all the ingredients in a small bowl and season to taste with a pinch of sea salt. To make the salsa, mix all the ingredients in a small bowl and season to taste with a pinch of sea salt. Serve the spiced veg with tortilla wraps, salsa and your choice of cream, yoghurt and/or guacamole. Serve the spiced veg with tortilla wraps, salsa and your choice of cream, yoghurt and/or guacamole. Recipe tips For a vegan version, serve with coconut yoghurt rather than soured cream and homemade guacamole."
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} | de9e810ac82e46f393dec8d00d3b8ad44ade0292f2a494bac837c96a9c3c93e6 | Black bean curry recipe
An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_bean_curry_05244_16x9.jpg This vegetarian black bean curry is so quick and easy, you won’t believe how good it tastes. Serve with freshly cooked basmati rice, coriander leaves, plain yoghurt and lime wedges. For this recipe you will need a stick blender. Each serving provides 300 kcal, 35g protein, 31g carbohydrates (of which 9g sugars), 12.5g fat (of which 1g saturates), 8g fibre and 1.4g salt. 2 tbsp rapeseed or sunflower oil1 medium onion, roughly chopped1 tbsp finely grated fresh root ginger½ tsp dried chilli flakes1 tsp ground coriander1 tsp cumin seeds1 tsp ground turmeric200g/7oz chopped tomatoes, from a tin½ tsp fine sea salt, plus extra to season400g tin black beans, not drainedsqueeze lemon or lime juice 2 tbsp rapeseed or sunflower oil 1 medium onion, roughly chopped 1 tbsp finely grated fresh root ginger ½ tsp dried chilli flakes 1 tsp ground coriander 1 tsp cumin seeds 1 tsp ground turmeric 200g/7oz chopped tomatoes, from a tin ½ tsp fine sea salt, plus extra to season 400g tin black beans, not drained squeeze lemon or lime juice Method Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth.Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly. Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth. Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth. Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly. Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly. | {
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"title": "Black bean curry recipe",
"content": "An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_bean_curry_05244_16x9.jpg This vegetarian black bean curry is so quick and easy, you won’t believe how good it tastes. Serve with freshly cooked basmati rice, coriander leaves, plain yoghurt and lime wedges. For this recipe you will need a stick blender. Each serving provides 300 kcal, 35g protein, 31g carbohydrates (of which 9g sugars), 12.5g fat (of which 1g saturates), 8g fibre and 1.4g salt. 2 tbsp rapeseed or sunflower oil1 medium onion, roughly chopped1 tbsp finely grated fresh root ginger½ tsp dried chilli flakes1 tsp ground coriander1 tsp cumin seeds1 tsp ground turmeric200g/7oz chopped tomatoes, from a tin½ tsp fine sea salt, plus extra to season400g tin black beans, not drainedsqueeze lemon or lime juice 2 tbsp rapeseed or sunflower oil 1 medium onion, roughly chopped 1 tbsp finely grated fresh root ginger ½ tsp dried chilli flakes 1 tsp ground coriander 1 tsp cumin seeds 1 tsp ground turmeric 200g/7oz chopped tomatoes, from a tin ½ tsp fine sea salt, plus extra to season 400g tin black beans, not drained squeeze lemon or lime juice Method Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth.Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly. Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth. Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth. Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly. Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly."
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} | de619e3628db26d4c59dd81fa9ffb4d8933af147054949c0d8de9267babe9997 | Healthy chicken pasta recipe
An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_penne_with_04395_16x9.jpg In this family-friendly healthy chicken pasta recipe, griddling chicken adds a great smoky flavour and it’s a healthier way of cooking. This meal is low calorie and if served as 3 portions provides 432 kcal, 36g protein, 49g carbohydrate (of which 7.5g sugars), 10.3g fat (of which 2.5g saturates), 12g fibre and 1.1g salt per portion. 1–2 chicken breasts, boneless, skin removed1 tbsp olive oil, plus extra for rubbing2 garlic cloves, finely choppedpinch chilli flakes1 tbsp tomato purée300g/10½oz tomato passatasea salt and freshly ground black pepper200g/7oz whole wheat penne pasta200g/7oz broccoli, sliced into bite-sized chunks125g/4½oz baby spinach, washed (optional)½ bunch basil, leaves picked (optional)1–2 tbsp finely grated Parmesan (optional) 1–2 chicken breasts, boneless, skin removed 1 tbsp olive oil, plus extra for rubbing 2 garlic cloves, finely chopped pinch chilli flakes 1 tbsp tomato purée 300g/10½oz tomato passata sea salt and freshly ground black pepper 200g/7oz whole wheat penne pasta 200g/7oz broccoli, sliced into bite-sized chunks 125g/4½oz baby spinach, washed (optional) ½ bunch basil, leaves picked (optional) 1–2 tbsp finely grated Parmesan (optional) Method Carefully slice the breast almost in half horizontally, not quite cutting through to the other edge. Keep that edge intact and open up the breast like you are opening up a book. This will make the meat a uniform thickness to ensure quick and even cooking.Heat a large saucepan over a medium–low heat. Add the olive oil to the pan. Once warm, add the garlic and chilli flakes and cook for 2 minutes, then stir in the tomato purée and cook for 2 more minutes. Add the passata to the pan, season with pepper, stir to mix well and reduce the heat to a gentle simmer. Leave to simmer gently while you prepare the rest of the dish.Bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 3 minutes before the end of cooking. Drain thoroughly.Meanwhile heat a griddle pan over a high heat until smoking. Rub the chicken with a little oil and season with a tiny bit of salt and pepper then griddle for 3–5 minutes on each side. Set aside to rest for 5 minutes before slicing into bite-sized pieces.Add the cooked pasta and broccoli to the pan with the tomato sauce (if the sauce has thickened too much while simmering then add a little hot water from the pasta). Stir to mix well and then add the griddled chicken, spinach and basil leaves (if using). Season again with plenty of black pepper and allow the spinach and basil to wilt. Sprinkle with Parmesan, if using, and serve. Carefully slice the breast almost in half horizontally, not quite cutting through to the other edge. Keep that edge intact and open up the breast like you are opening up a book. This will make the meat a uniform thickness to ensure quick and even cooking. Carefully slice the breast almost in half horizontally, not quite cutting through to the other edge. Keep that edge intact and open up the breast like you are opening up a book. This will make the meat a uniform thickness to ensure quick and even cooking. Heat a large saucepan over a medium–low heat. Add the olive oil to the pan. Once warm, add the garlic and chilli flakes and cook for 2 minutes, then stir in the tomato purée and cook for 2 more minutes. Add the passata to the pan, season with pepper, stir to mix well and reduce the heat to a gentle simmer. Leave to simmer gently while you prepare the rest of the dish. Heat a large saucepan over a medium–low heat. Add the olive oil to the pan. Once warm, add the garlic and chilli flakes and cook for 2 minutes, then stir in the tomato purée and cook for 2 more minutes. Add the passata to the pan, season with pepper, stir to mix well and reduce the heat to a gentle simmer. Leave to simmer gently while you prepare the rest of the dish. Bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 3 minutes before the end of cooking. Drain thoroughly. Bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 3 minutes before the end of cooking. Drain thoroughly. Meanwhile heat a griddle pan over a high heat until smoking. Rub the chicken with a little oil and season with a tiny bit of salt and pepper then griddle for 3–5 minutes on each side. Set aside to rest for 5 minutes before slicing into bite-sized pieces. Meanwhile heat a griddle pan over a high heat until smoking. Rub the chicken with a little oil and season with a tiny bit of salt and pepper then griddle for 3–5 minutes on each side. Set aside to rest for 5 minutes before slicing into bite-sized pieces. Add the cooked pasta and broccoli to the pan with the tomato sauce (if the sauce has thickened too much while simmering then add a little hot water from the pasta). Stir to mix well and then add the griddled chicken, spinach and basil leaves (if using). Season again with plenty of black pepper and allow the spinach and basil to wilt. Sprinkle with Parmesan, if using, and serve. Add the cooked pasta and broccoli to the pan with the tomato sauce (if the sauce has thickened too much while simmering then add a little hot water from the pasta). Stir to mix well and then add the griddled chicken, spinach and basil leaves (if using). Season again with plenty of black pepper and allow the spinach and basil to wilt. Sprinkle with Parmesan, if using, and serve. Recipe tips Always use free-range chicken if you can. As well as it tasting better and being kinder to the chickens, it’s naturally lower in fat than the meat on more intensively farmed birds. It’s also a common misconception that you have to use lots of oil when griddling meat; as long as the pan is hot enough, the chicken shouldn’t stick. | {
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"title": "Healthy chicken pasta recipe",
"content": "An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_penne_with_04395_16x9.jpg In this family-friendly healthy chicken pasta recipe, griddling chicken adds a great smoky flavour and it’s a healthier way of cooking. This meal is low calorie and if served as 3 portions provides 432 kcal, 36g protein, 49g carbohydrate (of which 7.5g sugars), 10.3g fat (of which 2.5g saturates), 12g fibre and 1.1g salt per portion. 1–2 chicken breasts, boneless, skin removed1 tbsp olive oil, plus extra for rubbing2 garlic cloves, finely choppedpinch chilli flakes1 tbsp tomato purée300g/10½oz tomato passatasea salt and freshly ground black pepper200g/7oz whole wheat penne pasta200g/7oz broccoli, sliced into bite-sized chunks125g/4½oz baby spinach, washed (optional)½ bunch basil, leaves picked (optional)1–2 tbsp finely grated Parmesan (optional) 1–2 chicken breasts, boneless, skin removed 1 tbsp olive oil, plus extra for rubbing 2 garlic cloves, finely chopped pinch chilli flakes 1 tbsp tomato purée 300g/10½oz tomato passata sea salt and freshly ground black pepper 200g/7oz whole wheat penne pasta 200g/7oz broccoli, sliced into bite-sized chunks 125g/4½oz baby spinach, washed (optional) ½ bunch basil, leaves picked (optional) 1–2 tbsp finely grated Parmesan (optional) Method Carefully slice the breast almost in half horizontally, not quite cutting through to the other edge. Keep that edge intact and open up the breast like you are opening up a book. This will make the meat a uniform thickness to ensure quick and even cooking.Heat a large saucepan over a medium–low heat. Add the olive oil to the pan. Once warm, add the garlic and chilli flakes and cook for 2 minutes, then stir in the tomato purée and cook for 2 more minutes. Add the passata to the pan, season with pepper, stir to mix well and reduce the heat to a gentle simmer. Leave to simmer gently while you prepare the rest of the dish.Bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 3 minutes before the end of cooking. Drain thoroughly.Meanwhile heat a griddle pan over a high heat until smoking. Rub the chicken with a little oil and season with a tiny bit of salt and pepper then griddle for 3–5 minutes on each side. Set aside to rest for 5 minutes before slicing into bite-sized pieces.Add the cooked pasta and broccoli to the pan with the tomato sauce (if the sauce has thickened too much while simmering then add a little hot water from the pasta). Stir to mix well and then add the griddled chicken, spinach and basil leaves (if using). Season again with plenty of black pepper and allow the spinach and basil to wilt. Sprinkle with Parmesan, if using, and serve. Carefully slice the breast almost in half horizontally, not quite cutting through to the other edge. Keep that edge intact and open up the breast like you are opening up a book. This will make the meat a uniform thickness to ensure quick and even cooking. Carefully slice the breast almost in half horizontally, not quite cutting through to the other edge. Keep that edge intact and open up the breast like you are opening up a book. This will make the meat a uniform thickness to ensure quick and even cooking. Heat a large saucepan over a medium–low heat. Add the olive oil to the pan. Once warm, add the garlic and chilli flakes and cook for 2 minutes, then stir in the tomato purée and cook for 2 more minutes. Add the passata to the pan, season with pepper, stir to mix well and reduce the heat to a gentle simmer. Leave to simmer gently while you prepare the rest of the dish. Heat a large saucepan over a medium–low heat. Add the olive oil to the pan. Once warm, add the garlic and chilli flakes and cook for 2 minutes, then stir in the tomato purée and cook for 2 more minutes. Add the passata to the pan, season with pepper, stir to mix well and reduce the heat to a gentle simmer. Leave to simmer gently while you prepare the rest of the dish. Bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 3 minutes before the end of cooking. Drain thoroughly. Bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions. Add the broccoli 3 minutes before the end of cooking. Drain thoroughly. Meanwhile heat a griddle pan over a high heat until smoking. Rub the chicken with a little oil and season with a tiny bit of salt and pepper then griddle for 3–5 minutes on each side. Set aside to rest for 5 minutes before slicing into bite-sized pieces. Meanwhile heat a griddle pan over a high heat until smoking. Rub the chicken with a little oil and season with a tiny bit of salt and pepper then griddle for 3–5 minutes on each side. Set aside to rest for 5 minutes before slicing into bite-sized pieces. Add the cooked pasta and broccoli to the pan with the tomato sauce (if the sauce has thickened too much while simmering then add a little hot water from the pasta). Stir to mix well and then add the griddled chicken, spinach and basil leaves (if using). Season again with plenty of black pepper and allow the spinach and basil to wilt. Sprinkle with Parmesan, if using, and serve. Add the cooked pasta and broccoli to the pan with the tomato sauce (if the sauce has thickened too much while simmering then add a little hot water from the pasta). Stir to mix well and then add the griddled chicken, spinach and basil leaves (if using). Season again with plenty of black pepper and allow the spinach and basil to wilt. Sprinkle with Parmesan, if using, and serve. Recipe tips Always use free-range chicken if you can. As well as it tasting better and being kinder to the chickens, it’s naturally lower in fat than the meat on more intensively farmed birds. It’s also a common misconception that you have to use lots of oil when griddling meat; as long as the pan is hot enough, the chicken shouldn’t stick."
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} | aa1bc2e9d5fb1d69b3b4647c0c0f3563e366acbe7ea86e1f590ccf6fdff2ffba | Kidney bean fajitas recipe
An average of 4.2 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fajitas_8651_16x9.jpg These beany fajitas are easy to make and so much cheaper than buying the boxed kits.This recipe can be doubled or trebled to serve more. 2 tbsp vegetable oil 1 onion, chopped 1 red chilli, seeds removed and chopped 1 garlic clove, chopped 1 tsp ground cumin1 tsp ground coriander400g tin kidney beans, drained and rinseda little vegetable stock or water½ lime, juice onlyhandful fresh coriander, roughly chopped 2 tbsp vegetable oil 1 onion, chopped 1 red chilli, seeds removed and chopped 1 garlic clove, chopped 1 tsp ground cumin 1 tsp ground coriander 400g tin kidney beans, drained and rinsed a little vegetable stock or water ½ lime, juice only handful fresh coriander, roughly chopped 4 tomatoes, seeds removed and chopped½ red onion, chopped1 lime, juice onlysmall bunch coriander, chopped 4 tomatoes, seeds removed and chopped ½ red onion, chopped 1 lime, juice only small bunch coriander, chopped 4 soft flour tortillas 2 tbsp plain yoghurt or soured cream 4 soft flour tortillas 2 tbsp plain yoghurt or soured cream Method For the filling, heat the oil in a pan and cook the onion, chilli and garlic until softened. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 10 minutes, stirring occasionally. Add half a small glass of stock and cook until smooth and not runny. Stir in the lime juice and half the fresh coriander.Mash the beans roughly with the back of a fork or a potato masher, then set aside.For the salsa, mix together the tomatoes, red onion, lime juice and coriander.Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans.Warm each tortilla through in a pan and put on a plate. Spoon over some of the filling, add a dollop of the yoghurt and a little salsa. Roll up and serve two tortillas per person. For the filling, heat the oil in a pan and cook the onion, chilli and garlic until softened. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 10 minutes, stirring occasionally. Add half a small glass of stock and cook until smooth and not runny. Stir in the lime juice and half the fresh coriander. For the filling, heat the oil in a pan and cook the onion, chilli and garlic until softened. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 10 minutes, stirring occasionally. Add half a small glass of stock and cook until smooth and not runny. Stir in the lime juice and half the fresh coriander. Mash the beans roughly with the back of a fork or a potato masher, then set aside. Mash the beans roughly with the back of a fork or a potato masher, then set aside. For the salsa, mix together the tomatoes, red onion, lime juice and coriander. For the salsa, mix together the tomatoes, red onion, lime juice and coriander. Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans. Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans. Warm each tortilla through in a pan and put on a plate. Spoon over some of the filling, add a dollop of the yoghurt and a little salsa. Roll up and serve two tortillas per person. Warm each tortilla through in a pan and put on a plate. Spoon over some of the filling, add a dollop of the yoghurt and a little salsa. Roll up and serve two tortillas per person. | {
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"content": "An average of 4.2 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fajitas_8651_16x9.jpg These beany fajitas are easy to make and so much cheaper than buying the boxed kits.This recipe can be doubled or trebled to serve more. 2 tbsp vegetable oil 1 onion, chopped 1 red chilli, seeds removed and chopped 1 garlic clove, chopped 1 tsp ground cumin1 tsp ground coriander400g tin kidney beans, drained and rinseda little vegetable stock or water½ lime, juice onlyhandful fresh coriander, roughly chopped 2 tbsp vegetable oil 1 onion, chopped 1 red chilli, seeds removed and chopped 1 garlic clove, chopped 1 tsp ground cumin 1 tsp ground coriander 400g tin kidney beans, drained and rinsed a little vegetable stock or water ½ lime, juice only handful fresh coriander, roughly chopped 4 tomatoes, seeds removed and chopped½ red onion, chopped1 lime, juice onlysmall bunch coriander, chopped 4 tomatoes, seeds removed and chopped ½ red onion, chopped 1 lime, juice only small bunch coriander, chopped 4 soft flour tortillas 2 tbsp plain yoghurt or soured cream 4 soft flour tortillas 2 tbsp plain yoghurt or soured cream Method For the filling, heat the oil in a pan and cook the onion, chilli and garlic until softened. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 10 minutes, stirring occasionally. Add half a small glass of stock and cook until smooth and not runny. Stir in the lime juice and half the fresh coriander.Mash the beans roughly with the back of a fork or a potato masher, then set aside.For the salsa, mix together the tomatoes, red onion, lime juice and coriander.Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans.Warm each tortilla through in a pan and put on a plate. Spoon over some of the filling, add a dollop of the yoghurt and a little salsa. Roll up and serve two tortillas per person. For the filling, heat the oil in a pan and cook the onion, chilli and garlic until softened. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 10 minutes, stirring occasionally. Add half a small glass of stock and cook until smooth and not runny. Stir in the lime juice and half the fresh coriander. For the filling, heat the oil in a pan and cook the onion, chilli and garlic until softened. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 10 minutes, stirring occasionally. Add half a small glass of stock and cook until smooth and not runny. Stir in the lime juice and half the fresh coriander. Mash the beans roughly with the back of a fork or a potato masher, then set aside. Mash the beans roughly with the back of a fork or a potato masher, then set aside. For the salsa, mix together the tomatoes, red onion, lime juice and coriander. For the salsa, mix together the tomatoes, red onion, lime juice and coriander. Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans. Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans. Warm each tortilla through in a pan and put on a plate. Spoon over some of the filling, add a dollop of the yoghurt and a little salsa. Roll up and serve two tortillas per person. Warm each tortilla through in a pan and put on a plate. Spoon over some of the filling, add a dollop of the yoghurt and a little salsa. Roll up and serve two tortillas per person."
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} | b0b7ffc44be7530085e5e7899d7dc7c260d156b75fc779b67fae6d70ba6f3215 | Paneer curry and roti recipe
An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneer_curry_and_roti_34519_16x9.jpg Romy's sweet and tangy paneer curry is so easy to make that you'll have plenty of time to whip up some quick roti to enjoy alongside. 150g/5½oz plain flour, plus extra for rollinggenerous pinch fine sea salt1 tsp sunflower oil 150g/5½oz plain flour, plus extra for rolling generous pinch fine sea salt 1 tsp sunflower oil 225g/8oz block paneer, cut into 2cm/¾in cubes1 tsp sunflower oil ½ tsp fennel seeds½ tsp cumin seeds½ tsp yellow mustard seeds 225g/8oz block paneer, cut into 2cm/¾in cubes 1 tsp sunflower oil ½ tsp fennel seeds ½ tsp cumin seeds ½ tsp yellow mustard seeds 2 tbsp sunflower oil1 medium red onion, finely chopped3 garlic cloves, finely grated1 tbsp finely grated fresh ginger½ red chilli, seeds in, finely sliced2 tsp garam masala1 tbsp runny honey2 tbsp dark soy sauce½ small lime, juicefreshly chopped coriander, to serve 2 tbsp sunflower oil 1 medium red onion, finely chopped 3 garlic cloves, finely grated 1 tbsp finely grated fresh ginger ½ red chilli, seeds in, finely sliced 2 tsp garam masala 1 tbsp runny honey 2 tbsp dark soy sauce ½ small lime, juice freshly chopped coriander, to serve Method To make the roti, put the flour and salt into a bowl. Make a well in the centre. Place 4 tablespoons of luke-warm water and the oil into the middle. Mix the liquid into the flour until dough forms – you may need to add a little extra water. Turn onto a floured board and knead for 3–4 minutes, or until smooth and elastic. Cover with a clean tea towel and leave to stand for 20–30 minutes.Divide the dough in half and roll into balls. Roll each out on a very lightly floured surface into a circle around 3mm/⅛in thick. Heat a medium frying pan over a high heat. Cook the roti, one at time, for about 30 seconds on one side and a minute on the other, until lightly toasted. Turn onto the first side again and cook for 20–30 seconds, pressing lightly with a spatula. Keep warm in a clean cloth while the second roti is cooked.Mix the paneer with the oil, fennel, cumin and mustard seeds in a bowl. Heat a frying pan over a medium heat, add the paneer and cook for 2 minutes, turning regularly until golden-brown. Set aside.To make the sauce, heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the remaining oil, garlic, ginger, chilli and garam masala and cook for 2 minutes, stirring. Add the honey and soy sauce into the pan with the onion, add 6 tablespoons cold water and cook for 1–2 minutes, stirring constantly until the onion is soft and sticky.Tip the spiced paneer into the sauce and gently warm through for 1–2 minutes, stirring gently. Squeeze over the lime juice, scatter with freshly chopped coriander and serve with the warm roti. To make the roti, put the flour and salt into a bowl. Make a well in the centre. Place 4 tablespoons of luke-warm water and the oil into the middle. Mix the liquid into the flour until dough forms – you may need to add a little extra water. Turn onto a floured board and knead for 3–4 minutes, or until smooth and elastic. Cover with a clean tea towel and leave to stand for 20–30 minutes. To make the roti, put the flour and salt into a bowl. Make a well in the centre. Place 4 tablespoons of luke-warm water and the oil into the middle. Mix the liquid into the flour until dough forms – you may need to add a little extra water. Turn onto a floured board and knead for 3–4 minutes, or until smooth and elastic. Cover with a clean tea towel and leave to stand for 20–30 minutes. Divide the dough in half and roll into balls. Roll each out on a very lightly floured surface into a circle around 3mm/⅛in thick. Heat a medium frying pan over a high heat. Cook the roti, one at time, for about 30 seconds on one side and a minute on the other, until lightly toasted. Turn onto the first side again and cook for 20–30 seconds, pressing lightly with a spatula. Keep warm in a clean cloth while the second roti is cooked. Divide the dough in half and roll into balls. Roll each out on a very lightly floured surface into a circle around 3mm/⅛in thick. Heat a medium frying pan over a high heat. Cook the roti, one at time, for about 30 seconds on one side and a minute on the other, until lightly toasted. Turn onto the first side again and cook for 20–30 seconds, pressing lightly with a spatula. Keep warm in a clean cloth while the second roti is cooked. Mix the paneer with the oil, fennel, cumin and mustard seeds in a bowl. Heat a frying pan over a medium heat, add the paneer and cook for 2 minutes, turning regularly until golden-brown. Set aside. Mix the paneer with the oil, fennel, cumin and mustard seeds in a bowl. Heat a frying pan over a medium heat, add the paneer and cook for 2 minutes, turning regularly until golden-brown. Set aside. To make the sauce, heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the remaining oil, garlic, ginger, chilli and garam masala and cook for 2 minutes, stirring. Add the honey and soy sauce into the pan with the onion, add 6 tablespoons cold water and cook for 1–2 minutes, stirring constantly until the onion is soft and sticky. To make the sauce, heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the remaining oil, garlic, ginger, chilli and garam masala and cook for 2 minutes, stirring. Add the honey and soy sauce into the pan with the onion, add 6 tablespoons cold water and cook for 1–2 minutes, stirring constantly until the onion is soft and sticky. Tip the spiced paneer into the sauce and gently warm through for 1–2 minutes, stirring gently. Squeeze over the lime juice, scatter with freshly chopped coriander and serve with the warm roti. Tip the spiced paneer into the sauce and gently warm through for 1–2 minutes, stirring gently. Squeeze over the lime juice, scatter with freshly chopped coriander and serve with the warm roti. Recipe tips It’s not essential, but it helps if you have 20 minutes or so to let the roti stand before cooking. You can do this while you make the paneer curry. | {
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"content": "An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/paneer_curry_and_roti_34519_16x9.jpg Romy's sweet and tangy paneer curry is so easy to make that you'll have plenty of time to whip up some quick roti to enjoy alongside. 150g/5½oz plain flour, plus extra for rollinggenerous pinch fine sea salt1 tsp sunflower oil 150g/5½oz plain flour, plus extra for rolling generous pinch fine sea salt 1 tsp sunflower oil 225g/8oz block paneer, cut into 2cm/¾in cubes1 tsp sunflower oil ½ tsp fennel seeds½ tsp cumin seeds½ tsp yellow mustard seeds 225g/8oz block paneer, cut into 2cm/¾in cubes 1 tsp sunflower oil ½ tsp fennel seeds ½ tsp cumin seeds ½ tsp yellow mustard seeds 2 tbsp sunflower oil1 medium red onion, finely chopped3 garlic cloves, finely grated1 tbsp finely grated fresh ginger½ red chilli, seeds in, finely sliced2 tsp garam masala1 tbsp runny honey2 tbsp dark soy sauce½ small lime, juicefreshly chopped coriander, to serve 2 tbsp sunflower oil 1 medium red onion, finely chopped 3 garlic cloves, finely grated 1 tbsp finely grated fresh ginger ½ red chilli, seeds in, finely sliced 2 tsp garam masala 1 tbsp runny honey 2 tbsp dark soy sauce ½ small lime, juice freshly chopped coriander, to serve Method To make the roti, put the flour and salt into a bowl. Make a well in the centre. Place 4 tablespoons of luke-warm water and the oil into the middle. Mix the liquid into the flour until dough forms – you may need to add a little extra water. Turn onto a floured board and knead for 3–4 minutes, or until smooth and elastic. Cover with a clean tea towel and leave to stand for 20–30 minutes.Divide the dough in half and roll into balls. Roll each out on a very lightly floured surface into a circle around 3mm/⅛in thick. Heat a medium frying pan over a high heat. Cook the roti, one at time, for about 30 seconds on one side and a minute on the other, until lightly toasted. Turn onto the first side again and cook for 20–30 seconds, pressing lightly with a spatula. Keep warm in a clean cloth while the second roti is cooked.Mix the paneer with the oil, fennel, cumin and mustard seeds in a bowl. Heat a frying pan over a medium heat, add the paneer and cook for 2 minutes, turning regularly until golden-brown. Set aside.To make the sauce, heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the remaining oil, garlic, ginger, chilli and garam masala and cook for 2 minutes, stirring. Add the honey and soy sauce into the pan with the onion, add 6 tablespoons cold water and cook for 1–2 minutes, stirring constantly until the onion is soft and sticky.Tip the spiced paneer into the sauce and gently warm through for 1–2 minutes, stirring gently. Squeeze over the lime juice, scatter with freshly chopped coriander and serve with the warm roti. To make the roti, put the flour and salt into a bowl. Make a well in the centre. Place 4 tablespoons of luke-warm water and the oil into the middle. Mix the liquid into the flour until dough forms – you may need to add a little extra water. Turn onto a floured board and knead for 3–4 minutes, or until smooth and elastic. Cover with a clean tea towel and leave to stand for 20–30 minutes. To make the roti, put the flour and salt into a bowl. Make a well in the centre. Place 4 tablespoons of luke-warm water and the oil into the middle. Mix the liquid into the flour until dough forms – you may need to add a little extra water. Turn onto a floured board and knead for 3–4 minutes, or until smooth and elastic. Cover with a clean tea towel and leave to stand for 20–30 minutes. Divide the dough in half and roll into balls. Roll each out on a very lightly floured surface into a circle around 3mm/⅛in thick. Heat a medium frying pan over a high heat. Cook the roti, one at time, for about 30 seconds on one side and a minute on the other, until lightly toasted. Turn onto the first side again and cook for 20–30 seconds, pressing lightly with a spatula. Keep warm in a clean cloth while the second roti is cooked. Divide the dough in half and roll into balls. Roll each out on a very lightly floured surface into a circle around 3mm/⅛in thick. Heat a medium frying pan over a high heat. Cook the roti, one at time, for about 30 seconds on one side and a minute on the other, until lightly toasted. Turn onto the first side again and cook for 20–30 seconds, pressing lightly with a spatula. Keep warm in a clean cloth while the second roti is cooked. Mix the paneer with the oil, fennel, cumin and mustard seeds in a bowl. Heat a frying pan over a medium heat, add the paneer and cook for 2 minutes, turning regularly until golden-brown. Set aside. Mix the paneer with the oil, fennel, cumin and mustard seeds in a bowl. Heat a frying pan over a medium heat, add the paneer and cook for 2 minutes, turning regularly until golden-brown. Set aside. To make the sauce, heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the remaining oil, garlic, ginger, chilli and garam masala and cook for 2 minutes, stirring. Add the honey and soy sauce into the pan with the onion, add 6 tablespoons cold water and cook for 1–2 minutes, stirring constantly until the onion is soft and sticky. To make the sauce, heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly. Add the remaining oil, garlic, ginger, chilli and garam masala and cook for 2 minutes, stirring. Add the honey and soy sauce into the pan with the onion, add 6 tablespoons cold water and cook for 1–2 minutes, stirring constantly until the onion is soft and sticky. Tip the spiced paneer into the sauce and gently warm through for 1–2 minutes, stirring gently. Squeeze over the lime juice, scatter with freshly chopped coriander and serve with the warm roti. Tip the spiced paneer into the sauce and gently warm through for 1–2 minutes, stirring gently. Squeeze over the lime juice, scatter with freshly chopped coriander and serve with the warm roti. Recipe tips It’s not essential, but it helps if you have 20 minutes or so to let the roti stand before cooking. You can do this while you make the paneer curry."
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} | c15bd3d6140ea32e2197b629900c5a8f6f104b16b0077c7bbce48f42c181ffd6 | Bangers and mash recipe
An average of 3.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bangers_and_mash_58475_16x9.jpg Bring back the flavours of your childhood with this simple recipe for bangers and mash. Add spring onion and cabbage to the mash to help get you on your way to 5 a day. 1kg/2lb 4oz potatoes8 large good-quality sausages1 tbsp vegetable oil250g/9oz Savoy cabbage4 spring onions 5 tbsp milk 50g/1¾oz unsalted buttersalt and pepper 1kg/2lb 4oz potatoes 8 large good-quality sausages 1 tbsp vegetable oil 250g/9oz Savoy cabbage 4 spring onions 5 tbsp milk 50g/1¾oz unsalted butter salt and pepper Method Peel and dice the potatoes then tip into a large pan of salted cold water. Bring to the boil over a high heat. Reduce the heat and simmer gently for 10–15 minutes or until they are tender when pierced with a fork.Meanwhile, cook the sausages. Pierce the sausages with a fork then heat the oil in a large frying pan over a medium heat and fry the sausages gently for 10-12 minutes or until golden-brown and cooked through.Separate the cabbage leaves, cut out the stalks and discard, then finely slice. Bring a separate pan of water to the boil, add the cabbage and cook for 3-4 minutes until tender. Drain thoroughly. Finely slice the spring onions.Drain the potatoes, return them to the pan and add the milk and butter. Using a potato masher, mash until smooth and creamy. You may want to add a little bit more, or less, milk and butter, according to taste.Stir the spring onion in to the mash and season with salt and pepper. Serve the cabbage mash topped with the cooked sausages. Peel and dice the potatoes then tip into a large pan of salted cold water. Bring to the boil over a high heat. Reduce the heat and simmer gently for 10–15 minutes or until they are tender when pierced with a fork. Peel and dice the potatoes then tip into a large pan of salted cold water. Bring to the boil over a high heat. Reduce the heat and simmer gently for 10–15 minutes or until they are tender when pierced with a fork. Meanwhile, cook the sausages. Pierce the sausages with a fork then heat the oil in a large frying pan over a medium heat and fry the sausages gently for 10-12 minutes or until golden-brown and cooked through. Meanwhile, cook the sausages. Pierce the sausages with a fork then heat the oil in a large frying pan over a medium heat and fry the sausages gently for 10-12 minutes or until golden-brown and cooked through. Separate the cabbage leaves, cut out the stalks and discard, then finely slice. Bring a separate pan of water to the boil, add the cabbage and cook for 3-4 minutes until tender. Drain thoroughly. Finely slice the spring onions. Separate the cabbage leaves, cut out the stalks and discard, then finely slice. Bring a separate pan of water to the boil, add the cabbage and cook for 3-4 minutes until tender. Drain thoroughly. Finely slice the spring onions. Drain the potatoes, return them to the pan and add the milk and butter. Using a potato masher, mash until smooth and creamy. You may want to add a little bit more, or less, milk and butter, according to taste. Drain the potatoes, return them to the pan and add the milk and butter. Using a potato masher, mash until smooth and creamy. You may want to add a little bit more, or less, milk and butter, according to taste. Stir the spring onion in to the mash and season with salt and pepper. Serve the cabbage mash topped with the cooked sausages. Stir the spring onion in to the mash and season with salt and pepper. Serve the cabbage mash topped with the cooked sausages. | {
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"title": "Bangers and mash recipe",
"content": "An average of 3.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bangers_and_mash_58475_16x9.jpg Bring back the flavours of your childhood with this simple recipe for bangers and mash. Add spring onion and cabbage to the mash to help get you on your way to 5 a day. 1kg/2lb 4oz potatoes8 large good-quality sausages1 tbsp vegetable oil250g/9oz Savoy cabbage4 spring onions 5 tbsp milk 50g/1¾oz unsalted buttersalt and pepper 1kg/2lb 4oz potatoes 8 large good-quality sausages 1 tbsp vegetable oil 250g/9oz Savoy cabbage 4 spring onions 5 tbsp milk 50g/1¾oz unsalted butter salt and pepper Method Peel and dice the potatoes then tip into a large pan of salted cold water. Bring to the boil over a high heat. Reduce the heat and simmer gently for 10–15 minutes or until they are tender when pierced with a fork.Meanwhile, cook the sausages. Pierce the sausages with a fork then heat the oil in a large frying pan over a medium heat and fry the sausages gently for 10-12 minutes or until golden-brown and cooked through.Separate the cabbage leaves, cut out the stalks and discard, then finely slice. Bring a separate pan of water to the boil, add the cabbage and cook for 3-4 minutes until tender. Drain thoroughly. Finely slice the spring onions.Drain the potatoes, return them to the pan and add the milk and butter. Using a potato masher, mash until smooth and creamy. You may want to add a little bit more, or less, milk and butter, according to taste.Stir the spring onion in to the mash and season with salt and pepper. Serve the cabbage mash topped with the cooked sausages. Peel and dice the potatoes then tip into a large pan of salted cold water. Bring to the boil over a high heat. Reduce the heat and simmer gently for 10–15 minutes or until they are tender when pierced with a fork. Peel and dice the potatoes then tip into a large pan of salted cold water. Bring to the boil over a high heat. Reduce the heat and simmer gently for 10–15 minutes or until they are tender when pierced with a fork. Meanwhile, cook the sausages. Pierce the sausages with a fork then heat the oil in a large frying pan over a medium heat and fry the sausages gently for 10-12 minutes or until golden-brown and cooked through. Meanwhile, cook the sausages. Pierce the sausages with a fork then heat the oil in a large frying pan over a medium heat and fry the sausages gently for 10-12 minutes or until golden-brown and cooked through. Separate the cabbage leaves, cut out the stalks and discard, then finely slice. Bring a separate pan of water to the boil, add the cabbage and cook for 3-4 minutes until tender. Drain thoroughly. Finely slice the spring onions. Separate the cabbage leaves, cut out the stalks and discard, then finely slice. Bring a separate pan of water to the boil, add the cabbage and cook for 3-4 minutes until tender. Drain thoroughly. Finely slice the spring onions. Drain the potatoes, return them to the pan and add the milk and butter. Using a potato masher, mash until smooth and creamy. You may want to add a little bit more, or less, milk and butter, according to taste. Drain the potatoes, return them to the pan and add the milk and butter. Using a potato masher, mash until smooth and creamy. You may want to add a little bit more, or less, milk and butter, according to taste. Stir the spring onion in to the mash and season with salt and pepper. Serve the cabbage mash topped with the cooked sausages. Stir the spring onion in to the mash and season with salt and pepper. Serve the cabbage mash topped with the cooked sausages."
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} | db7804373fde96a31b2ebfd1109da8a2f568084acb81d17a2bd02cc8eba5733c | Vegetarian Singapore fried noodles recipe
An average of 4.3 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_singapore_noodles_62023_16x9.jpg Crunchy, fiery and full of umami flavours – these veggie Singapore noodles are mouth-wateringly good. Each serving provides 329 kcals, 9g protein, 53g carbohydrates (of which 9g sugars) 8g fat (of which 1g saturates), 7g fibre and 1.3g salt. 100g/3½oz dried rice vermicelli noodles½ medium red onion, finely sliced1 large carrot, peeled and cut into thin matchsticks1 small leek, or 3 spring onions, trimmed and cut into thin matchsticks3 leaves Chinese leaf, green cabbage or spring greens, trimmed and thinly shredded1 tbsp sunflower or vegetable oilfresh chives or sliced spring onions and sliced red chilli, to serve 100g/3½oz dried rice vermicelli noodles ½ medium red onion, finely sliced 1 large carrot, peeled and cut into thin matchsticks 1 small leek, or 3 spring onions, trimmed and cut into thin matchsticks 3 leaves Chinese leaf, green cabbage or spring greens, trimmed and thinly shredded 1 tbsp sunflower or vegetable oil fresh chives or sliced spring onions and sliced red chilli, to serve 2 tsp medium curry powder¼–½ tsp hot chilli powder, to taste1 tbsp light soy sauce½ tsp dark soy sauce½ tsp sesame oil 2 tsp medium curry powder ¼–½ tsp hot chilli powder, to taste 1 tbsp light soy sauce ½ tsp dark soy sauce ½ tsp sesame oil Method Put the noodles in a large bowl and cover with just-boiled water. Leave to stand for 2 minutes, then drain in a sieve and spread out onto a clean tea towel. Pat and press until as dry as possible, then transfer to a bowl. (If you have time, leave the noodles to dry on a second clean tea towel for 10–15 minutes before putting in the bowl – this will help them stay al dente and separate as they cook.)Mix all the ingredients for the curry paste in a small bowl until thoroughly combined.Place the prepared vegetables in a semi-circle on a board or plate, starting with the onion and ending with the shredded leaves. Arrange the bowl of noodles and the paste below to give a ‘wheel’ of ingredients.Heat ½ tbsp of the oil in a wok over a very high heat. Add the red onion and stir-fry for 10–15 seconds, then add the carrot and stir-fry for 10 seconds more. Add the leek and stir-fry for a further 10 seconds before adding a little more oil and the leaves. Stir-fry for 10–15 seconds more. Move all the vegetables to the sides of the wok, leaving the centre clear.Add another teaspoon of oil, wait for the wok to be smoking hot, then toss the noodles in the middle. Fry for a few seconds, then bring the vegetables from the sides onto the noodles and stir-fry together for about 1 minute.Finally, add the curry paste and stir-fry with the noodles and vegetables for 20–30 seconds more. Divide between two warmed bowls, scatter over chives or spring onions and red chilli to serve. Put the noodles in a large bowl and cover with just-boiled water. Leave to stand for 2 minutes, then drain in a sieve and spread out onto a clean tea towel. Pat and press until as dry as possible, then transfer to a bowl. (If you have time, leave the noodles to dry on a second clean tea towel for 10–15 minutes before putting in the bowl – this will help them stay al dente and separate as they cook.) Put the noodles in a large bowl and cover with just-boiled water. Leave to stand for 2 minutes, then drain in a sieve and spread out onto a clean tea towel. Pat and press until as dry as possible, then transfer to a bowl. (If you have time, leave the noodles to dry on a second clean tea towel for 10–15 minutes before putting in the bowl – this will help them stay al dente and separate as they cook.) Mix all the ingredients for the curry paste in a small bowl until thoroughly combined. Mix all the ingredients for the curry paste in a small bowl until thoroughly combined. Place the prepared vegetables in a semi-circle on a board or plate, starting with the onion and ending with the shredded leaves. Arrange the bowl of noodles and the paste below to give a ‘wheel’ of ingredients. Place the prepared vegetables in a semi-circle on a board or plate, starting with the onion and ending with the shredded leaves. Arrange the bowl of noodles and the paste below to give a ‘wheel’ of ingredients. Heat ½ tbsp of the oil in a wok over a very high heat. Add the red onion and stir-fry for 10–15 seconds, then add the carrot and stir-fry for 10 seconds more. Add the leek and stir-fry for a further 10 seconds before adding a little more oil and the leaves. Stir-fry for 10–15 seconds more. Move all the vegetables to the sides of the wok, leaving the centre clear. Heat ½ tbsp of the oil in a wok over a very high heat. Add the red onion and stir-fry for 10–15 seconds, then add the carrot and stir-fry for 10 seconds more. Add the leek and stir-fry for a further 10 seconds before adding a little more oil and the leaves. Stir-fry for 10–15 seconds more. Move all the vegetables to the sides of the wok, leaving the centre clear. Add another teaspoon of oil, wait for the wok to be smoking hot, then toss the noodles in the middle. Fry for a few seconds, then bring the vegetables from the sides onto the noodles and stir-fry together for about 1 minute. Add another teaspoon of oil, wait for the wok to be smoking hot, then toss the noodles in the middle. Fry for a few seconds, then bring the vegetables from the sides onto the noodles and stir-fry together for about 1 minute. Finally, add the curry paste and stir-fry with the noodles and vegetables for 20–30 seconds more. Divide between two warmed bowls, scatter over chives or spring onions and red chilli to serve. Finally, add the curry paste and stir-fry with the noodles and vegetables for 20–30 seconds more. Divide between two warmed bowls, scatter over chives or spring onions and red chilli to serve. Recipe tips When moving the ingredients around the wok, try the ‘tummy and head’ movement: stir round and round with your spoon (from the middle of the noodles, out), whilst shaking your wok back and forth at the same time. This will help to spread all the paste through the noodles quickly and evenly. | {
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"title": "Vegetarian Singapore fried noodles recipe",
"content": "An average of 4.3 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_singapore_noodles_62023_16x9.jpg Crunchy, fiery and full of umami flavours – these veggie Singapore noodles are mouth-wateringly good. Each serving provides 329 kcals, 9g protein, 53g carbohydrates (of which 9g sugars) 8g fat (of which 1g saturates), 7g fibre and 1.3g salt. 100g/3½oz dried rice vermicelli noodles½ medium red onion, finely sliced1 large carrot, peeled and cut into thin matchsticks1 small leek, or 3 spring onions, trimmed and cut into thin matchsticks3 leaves Chinese leaf, green cabbage or spring greens, trimmed and thinly shredded1 tbsp sunflower or vegetable oilfresh chives or sliced spring onions and sliced red chilli, to serve 100g/3½oz dried rice vermicelli noodles ½ medium red onion, finely sliced 1 large carrot, peeled and cut into thin matchsticks 1 small leek, or 3 spring onions, trimmed and cut into thin matchsticks 3 leaves Chinese leaf, green cabbage or spring greens, trimmed and thinly shredded 1 tbsp sunflower or vegetable oil fresh chives or sliced spring onions and sliced red chilli, to serve 2 tsp medium curry powder¼–½ tsp hot chilli powder, to taste1 tbsp light soy sauce½ tsp dark soy sauce½ tsp sesame oil 2 tsp medium curry powder ¼–½ tsp hot chilli powder, to taste 1 tbsp light soy sauce ½ tsp dark soy sauce ½ tsp sesame oil Method Put the noodles in a large bowl and cover with just-boiled water. Leave to stand for 2 minutes, then drain in a sieve and spread out onto a clean tea towel. Pat and press until as dry as possible, then transfer to a bowl. (If you have time, leave the noodles to dry on a second clean tea towel for 10–15 minutes before putting in the bowl – this will help them stay al dente and separate as they cook.)Mix all the ingredients for the curry paste in a small bowl until thoroughly combined.Place the prepared vegetables in a semi-circle on a board or plate, starting with the onion and ending with the shredded leaves. Arrange the bowl of noodles and the paste below to give a ‘wheel’ of ingredients.Heat ½ tbsp of the oil in a wok over a very high heat. Add the red onion and stir-fry for 10–15 seconds, then add the carrot and stir-fry for 10 seconds more. Add the leek and stir-fry for a further 10 seconds before adding a little more oil and the leaves. Stir-fry for 10–15 seconds more. Move all the vegetables to the sides of the wok, leaving the centre clear.Add another teaspoon of oil, wait for the wok to be smoking hot, then toss the noodles in the middle. Fry for a few seconds, then bring the vegetables from the sides onto the noodles and stir-fry together for about 1 minute.Finally, add the curry paste and stir-fry with the noodles and vegetables for 20–30 seconds more. Divide between two warmed bowls, scatter over chives or spring onions and red chilli to serve. Put the noodles in a large bowl and cover with just-boiled water. Leave to stand for 2 minutes, then drain in a sieve and spread out onto a clean tea towel. Pat and press until as dry as possible, then transfer to a bowl. (If you have time, leave the noodles to dry on a second clean tea towel for 10–15 minutes before putting in the bowl – this will help them stay al dente and separate as they cook.) Put the noodles in a large bowl and cover with just-boiled water. Leave to stand for 2 minutes, then drain in a sieve and spread out onto a clean tea towel. Pat and press until as dry as possible, then transfer to a bowl. (If you have time, leave the noodles to dry on a second clean tea towel for 10–15 minutes before putting in the bowl – this will help them stay al dente and separate as they cook.) Mix all the ingredients for the curry paste in a small bowl until thoroughly combined. Mix all the ingredients for the curry paste in a small bowl until thoroughly combined. Place the prepared vegetables in a semi-circle on a board or plate, starting with the onion and ending with the shredded leaves. Arrange the bowl of noodles and the paste below to give a ‘wheel’ of ingredients. Place the prepared vegetables in a semi-circle on a board or plate, starting with the onion and ending with the shredded leaves. Arrange the bowl of noodles and the paste below to give a ‘wheel’ of ingredients. Heat ½ tbsp of the oil in a wok over a very high heat. Add the red onion and stir-fry for 10–15 seconds, then add the carrot and stir-fry for 10 seconds more. Add the leek and stir-fry for a further 10 seconds before adding a little more oil and the leaves. Stir-fry for 10–15 seconds more. Move all the vegetables to the sides of the wok, leaving the centre clear. Heat ½ tbsp of the oil in a wok over a very high heat. Add the red onion and stir-fry for 10–15 seconds, then add the carrot and stir-fry for 10 seconds more. Add the leek and stir-fry for a further 10 seconds before adding a little more oil and the leaves. Stir-fry for 10–15 seconds more. Move all the vegetables to the sides of the wok, leaving the centre clear. Add another teaspoon of oil, wait for the wok to be smoking hot, then toss the noodles in the middle. Fry for a few seconds, then bring the vegetables from the sides onto the noodles and stir-fry together for about 1 minute. Add another teaspoon of oil, wait for the wok to be smoking hot, then toss the noodles in the middle. Fry for a few seconds, then bring the vegetables from the sides onto the noodles and stir-fry together for about 1 minute. Finally, add the curry paste and stir-fry with the noodles and vegetables for 20–30 seconds more. Divide between two warmed bowls, scatter over chives or spring onions and red chilli to serve. Finally, add the curry paste and stir-fry with the noodles and vegetables for 20–30 seconds more. Divide between two warmed bowls, scatter over chives or spring onions and red chilli to serve. Recipe tips When moving the ingredients around the wok, try the ‘tummy and head’ movement: stir round and round with your spoon (from the middle of the noodles, out), whilst shaking your wok back and forth at the same time. This will help to spread all the paste through the noodles quickly and evenly."
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} | 4c36e5acc36fa61072c2ef3dfe750e41982208af2e0e76707a2a98a53bed5cc7 | Turkish flatbread with spiced beef recipe
Turkish flatbread with minced beef, herbs and spices An average of 4.8 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkish_flatbread_with_70825_16x9.jpg This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. 1 tbsp extra virgin olive oil, plus extra for drizzling250g/9oz beef or lamb mince1 tsp ground cumin1 tsp garam masala1 tsp hot smoked paprika2–3 tsp tomato purée½ tsp fine sea salt and freshly ground black pepperfresh mint and coriander leaves, to serve 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz beef or lamb mince 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve 200g/7oz Greek-style yoghurt200g/7oz self-raising flour, plus extra for rolling1 tsp ground cumin1 tsp cumin seeds 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds 4 tbsp Greek-style yoghurt1 heaped tbsp finely chopped fresh mint leaves 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat.To make the dough, put all the ingredients in a large bowl with ½ teaspoon salt and ½ teaspoon black pepper. Use your hands to mix and bring together into a dough. Knead lightly on a floured surface, then, using a floured rolling pin, roll into an oval shape roughly 32x22cm/12½x8½in.Take the hot baking tray out of the oven, place the dough on top and drizzle with 1 tablespoon oil, season with ground black pepper and bake for 8–10 minutes, or until puffed up and browned around the edges.While the flatbread is baking, make the topping. Pour the oil into a large frying pan and add the mince, spices, salt and some pepper. Cook over a medium heat for 3–4 minutes, stirring constantly until the mince is broken up, but don’t allow the spices to burn. Add the tomato purée and cook for about 1 minute more, stirring all the time. Set aside.Take the flatbread out of the oven and spread with the mince mixture, drizzle with 1 tbsp oil and return to the oven for 2 minutes.For the minted yoghurt, mix together the yoghurt in a bowl with the mint, a small pinch of salt and a tablespoon of cold water.Drizzle the flatbread with more oil and the minted yogurt mixture. Scatter with fresh mint and coriander leaves. Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bowl with ½ teaspoon salt and ½ teaspoon black pepper. Use your hands to mix and bring together into a dough. Knead lightly on a floured surface, then, using a floured rolling pin, roll into an oval shape roughly 32x22cm/12½x8½in. To make the dough, put all the ingredients in a large bowl with ½ teaspoon salt and ½ teaspoon black pepper. Use your hands to mix and bring together into a dough. Knead lightly on a floured surface, then, using a floured rolling pin, roll into an oval shape roughly 32x22cm/12½x8½in. Take the hot baking tray out of the oven, place the dough on top and drizzle with 1 tablespoon oil, season with ground black pepper and bake for 8–10 minutes, or until puffed up and browned around the edges. Take the hot baking tray out of the oven, place the dough on top and drizzle with 1 tablespoon oil, season with ground black pepper and bake for 8–10 minutes, or until puffed up and browned around the edges. While the flatbread is baking, make the topping. Pour the oil into a large frying pan and add the mince, spices, salt and some pepper. Cook over a medium heat for 3–4 minutes, stirring constantly until the mince is broken up, but don’t allow the spices to burn. Add the tomato purée and cook for about 1 minute more, stirring all the time. Set aside. While the flatbread is baking, make the topping. Pour the oil into a large frying pan and add the mince, spices, salt and some pepper. Cook over a medium heat for 3–4 minutes, stirring constantly until the mince is broken up, but don’t allow the spices to burn. Add the tomato purée and cook for about 1 minute more, stirring all the time. Set aside. Take the flatbread out of the oven and spread with the mince mixture, drizzle with 1 tbsp oil and return to the oven for 2 minutes. Take the flatbread out of the oven and spread with the mince mixture, drizzle with 1 tbsp oil and return to the oven for 2 minutes. For the minted yoghurt, mix together the yoghurt in a bowl with the mint, a small pinch of salt and a tablespoon of cold water. For the minted yoghurt, mix together the yoghurt in a bowl with the mint, a small pinch of salt and a tablespoon of cold water. Drizzle the flatbread with more oil and the minted yogurt mixture. Scatter with fresh mint and coriander leaves. Drizzle the flatbread with more oil and the minted yogurt mixture. Scatter with fresh mint and coriander leaves. | {
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"title": "Turkish flatbread with spiced beef recipe",
"content": "Turkish flatbread with minced beef, herbs and spices An average of 4.8 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkish_flatbread_with_70825_16x9.jpg This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. 1 tbsp extra virgin olive oil, plus extra for drizzling250g/9oz beef or lamb mince1 tsp ground cumin1 tsp garam masala1 tsp hot smoked paprika2–3 tsp tomato purée½ tsp fine sea salt and freshly ground black pepperfresh mint and coriander leaves, to serve 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz beef or lamb mince 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve 200g/7oz Greek-style yoghurt200g/7oz self-raising flour, plus extra for rolling1 tsp ground cumin1 tsp cumin seeds 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds 4 tbsp Greek-style yoghurt1 heaped tbsp finely chopped fresh mint leaves 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat.To make the dough, put all the ingredients in a large bowl with ½ teaspoon salt and ½ teaspoon black pepper. Use your hands to mix and bring together into a dough. Knead lightly on a floured surface, then, using a floured rolling pin, roll into an oval shape roughly 32x22cm/12½x8½in.Take the hot baking tray out of the oven, place the dough on top and drizzle with 1 tablespoon oil, season with ground black pepper and bake for 8–10 minutes, or until puffed up and browned around the edges.While the flatbread is baking, make the topping. Pour the oil into a large frying pan and add the mince, spices, salt and some pepper. Cook over a medium heat for 3–4 minutes, stirring constantly until the mince is broken up, but don’t allow the spices to burn. Add the tomato purée and cook for about 1 minute more, stirring all the time. Set aside.Take the flatbread out of the oven and spread with the mince mixture, drizzle with 1 tbsp oil and return to the oven for 2 minutes.For the minted yoghurt, mix together the yoghurt in a bowl with the mint, a small pinch of salt and a tablespoon of cold water.Drizzle the flatbread with more oil and the minted yogurt mixture. Scatter with fresh mint and coriander leaves. Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bowl with ½ teaspoon salt and ½ teaspoon black pepper. Use your hands to mix and bring together into a dough. Knead lightly on a floured surface, then, using a floured rolling pin, roll into an oval shape roughly 32x22cm/12½x8½in. To make the dough, put all the ingredients in a large bowl with ½ teaspoon salt and ½ teaspoon black pepper. Use your hands to mix and bring together into a dough. Knead lightly on a floured surface, then, using a floured rolling pin, roll into an oval shape roughly 32x22cm/12½x8½in. Take the hot baking tray out of the oven, place the dough on top and drizzle with 1 tablespoon oil, season with ground black pepper and bake for 8–10 minutes, or until puffed up and browned around the edges. Take the hot baking tray out of the oven, place the dough on top and drizzle with 1 tablespoon oil, season with ground black pepper and bake for 8–10 minutes, or until puffed up and browned around the edges. While the flatbread is baking, make the topping. Pour the oil into a large frying pan and add the mince, spices, salt and some pepper. Cook over a medium heat for 3–4 minutes, stirring constantly until the mince is broken up, but don’t allow the spices to burn. Add the tomato purée and cook for about 1 minute more, stirring all the time. Set aside. While the flatbread is baking, make the topping. Pour the oil into a large frying pan and add the mince, spices, salt and some pepper. Cook over a medium heat for 3–4 minutes, stirring constantly until the mince is broken up, but don’t allow the spices to burn. Add the tomato purée and cook for about 1 minute more, stirring all the time. Set aside. Take the flatbread out of the oven and spread with the mince mixture, drizzle with 1 tbsp oil and return to the oven for 2 minutes. Take the flatbread out of the oven and spread with the mince mixture, drizzle with 1 tbsp oil and return to the oven for 2 minutes. For the minted yoghurt, mix together the yoghurt in a bowl with the mint, a small pinch of salt and a tablespoon of cold water. For the minted yoghurt, mix together the yoghurt in a bowl with the mint, a small pinch of salt and a tablespoon of cold water. Drizzle the flatbread with more oil and the minted yogurt mixture. Scatter with fresh mint and coriander leaves. Drizzle the flatbread with more oil and the minted yogurt mixture. Scatter with fresh mint and coriander leaves."
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} | bf098e15aac2196c407b4c809e478adfa8b7db7d45121c1d90d76e6a45d622bd | Curried butter beans with flatbreads recipe
An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curried_butter_beans_34633_16x9.jpg Dr Rupy's curried butter beans are sweet, earthy and with a touch of heat. You can make a curry paste in minutes and this simple recipe is so satisfying. You’ll be able to tell the difference immediately and it’s worth the extra effort to give these beans the boost of flavour they deserve. Packed with fibre, polyphenols from the tomatoes and anti-inflammatory benefits from the spices in the paste, you’ll come back to this recipe again and again. Each serving provides 511 kcal, 16.2g protein, 60.1g carbohydrate (of which 10.1g sugars), 19.6g fat (of which 14.1g saturates), 14.8g fibre and 1.24g salt. 2 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled 50g/1¾oz onion, roughly chopped 1 tbsp coconut oil 2 tsp mild curry powder 2 tbsp tomato purée 1 small red chilli, roughly chopped and seeds removed 2 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled 50g/1¾oz onion, roughly chopped 1 tbsp coconut oil 2 tsp mild curry powder 2 tbsp tomato purée 1 small red chilli, roughly chopped and seeds removed 1 tbsp coconut oil 200g/7oz cherry tomatoes, halved 400g tin butter beans, rinsed and drained 10g/⅓ oz fresh coriander, finely chopped salt and black pepper2 flatbreads, to serve 1 tbsp coconut oil 200g/7oz cherry tomatoes, halved 400g tin butter beans, rinsed and drained 10g/⅓ oz fresh coriander, finely chopped salt and black pepper 2 flatbreads, to serve Method To make the paste, blend the garlic, ginger, onion, coconut oil, curry powder, tomato purée and chilli in a small blender or food processor, or a bullet blender. Add a splash of water to loosen slightly. For the curried butter beans, heat the coconut oil in a lidded pan, add the curry paste and cook over a low heat for 3–4 minutes. Season with salt and pepper. Add the cherry tomatoes and stir in a splash of hot water. Cover with the lid and continue to cook on medium heat for 10 minutes, or until the tomatoes are starting to break down. Use the back of a spoon to gently crush the tomatoes.Remove the lid, add the beans and continue to cook for another few minutes to warm the beans through. Finish with lots of coriander and divide between two plates. Serve with flatbreads on the side. To make the paste, blend the garlic, ginger, onion, coconut oil, curry powder, tomato purée and chilli in a small blender or food processor, or a bullet blender. Add a splash of water to loosen slightly. To make the paste, blend the garlic, ginger, onion, coconut oil, curry powder, tomato purée and chilli in a small blender or food processor, or a bullet blender. Add a splash of water to loosen slightly. For the curried butter beans, heat the coconut oil in a lidded pan, add the curry paste and cook over a low heat for 3–4 minutes. Season with salt and pepper. Add the cherry tomatoes and stir in a splash of hot water. For the curried butter beans, heat the coconut oil in a lidded pan, add the curry paste and cook over a low heat for 3–4 minutes. Season with salt and pepper. Add the cherry tomatoes and stir in a splash of hot water. Cover with the lid and continue to cook on medium heat for 10 minutes, or until the tomatoes are starting to break down. Use the back of a spoon to gently crush the tomatoes. Cover with the lid and continue to cook on medium heat for 10 minutes, or until the tomatoes are starting to break down. Use the back of a spoon to gently crush the tomatoes. Remove the lid, add the beans and continue to cook for another few minutes to warm the beans through. Remove the lid, add the beans and continue to cook for another few minutes to warm the beans through. Finish with lots of coriander and divide between two plates. Serve with flatbreads on the side. Finish with lots of coriander and divide between two plates. Serve with flatbreads on the side. | {
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"title": "Curried butter beans with flatbreads recipe",
"content": "An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curried_butter_beans_34633_16x9.jpg Dr Rupy's curried butter beans are sweet, earthy and with a touch of heat. You can make a curry paste in minutes and this simple recipe is so satisfying. You’ll be able to tell the difference immediately and it’s worth the extra effort to give these beans the boost of flavour they deserve. Packed with fibre, polyphenols from the tomatoes and anti-inflammatory benefits from the spices in the paste, you’ll come back to this recipe again and again. Each serving provides 511 kcal, 16.2g protein, 60.1g carbohydrate (of which 10.1g sugars), 19.6g fat (of which 14.1g saturates), 14.8g fibre and 1.24g salt. 2 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled 50g/1¾oz onion, roughly chopped 1 tbsp coconut oil 2 tsp mild curry powder 2 tbsp tomato purée 1 small red chilli, roughly chopped and seeds removed 2 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled 50g/1¾oz onion, roughly chopped 1 tbsp coconut oil 2 tsp mild curry powder 2 tbsp tomato purée 1 small red chilli, roughly chopped and seeds removed 1 tbsp coconut oil 200g/7oz cherry tomatoes, halved 400g tin butter beans, rinsed and drained 10g/⅓ oz fresh coriander, finely chopped salt and black pepper2 flatbreads, to serve 1 tbsp coconut oil 200g/7oz cherry tomatoes, halved 400g tin butter beans, rinsed and drained 10g/⅓ oz fresh coriander, finely chopped salt and black pepper 2 flatbreads, to serve Method To make the paste, blend the garlic, ginger, onion, coconut oil, curry powder, tomato purée and chilli in a small blender or food processor, or a bullet blender. Add a splash of water to loosen slightly. For the curried butter beans, heat the coconut oil in a lidded pan, add the curry paste and cook over a low heat for 3–4 minutes. Season with salt and pepper. Add the cherry tomatoes and stir in a splash of hot water. Cover with the lid and continue to cook on medium heat for 10 minutes, or until the tomatoes are starting to break down. Use the back of a spoon to gently crush the tomatoes.Remove the lid, add the beans and continue to cook for another few minutes to warm the beans through. Finish with lots of coriander and divide between two plates. Serve with flatbreads on the side. To make the paste, blend the garlic, ginger, onion, coconut oil, curry powder, tomato purée and chilli in a small blender or food processor, or a bullet blender. Add a splash of water to loosen slightly. To make the paste, blend the garlic, ginger, onion, coconut oil, curry powder, tomato purée and chilli in a small blender or food processor, or a bullet blender. Add a splash of water to loosen slightly. For the curried butter beans, heat the coconut oil in a lidded pan, add the curry paste and cook over a low heat for 3–4 minutes. Season with salt and pepper. Add the cherry tomatoes and stir in a splash of hot water. For the curried butter beans, heat the coconut oil in a lidded pan, add the curry paste and cook over a low heat for 3–4 minutes. Season with salt and pepper. Add the cherry tomatoes and stir in a splash of hot water. Cover with the lid and continue to cook on medium heat for 10 minutes, or until the tomatoes are starting to break down. Use the back of a spoon to gently crush the tomatoes. Cover with the lid and continue to cook on medium heat for 10 minutes, or until the tomatoes are starting to break down. Use the back of a spoon to gently crush the tomatoes. Remove the lid, add the beans and continue to cook for another few minutes to warm the beans through. Remove the lid, add the beans and continue to cook for another few minutes to warm the beans through. Finish with lots of coriander and divide between two plates. Serve with flatbreads on the side. Finish with lots of coriander and divide between two plates. Serve with flatbreads on the side."
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} | af1a7dc062c18ee27743870aca1d74a8dc87a4c8c2e49a61590d8dbe6046c0c1 | Loaded potato wedges with chilli beans recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loaded_potato_wedges_22372_16x9.jpg Potato wedges taste great loaded up with spicy chilli beans. If you don’t already have any in your freezer, making your own doesn’t take long and you don’t need to use the oven. Tins of beans in chilli sauce are a versatile addition to you store cupboard, so it’s worth always keeping a couple of tins in stock. This recipe is part of a budget meal plan for two. In September 2023, this recipe was costed at an average of £1.44 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 large potatoes (400g/14oz in total), each cut into 8 wedges1 tbsp vegetable oil400g tin beans in chilli sauce20g/¾oz cheddar, finely grated2 spring onions, finely sliced salt and ground black pepper 2 large potatoes (400g/14oz in total), each cut into 8 wedges 1 tbsp vegetable oil 400g tin beans in chilli sauce 20g/¾oz cheddar, finely grated 2 spring onions, finely sliced salt and ground black pepper Method Put the potatoes in a medium saucepan and cover with enough water to rise just 1cm/½in over the potatoes. Cover and bring to the boil, reduce the heat slightly and simmer for 5 minutes, or until softened but still holding their shape. Drain well in a colander or sieve and leave to stand for 5 minutes to drive off the steam.Heat the oil in a large non-stick frying pan. Fry the potatoes for 3–5 minutes on each side, or until lightly browned, adding more oil if they begin to stick. (You can leave out this step if you like but the crisped potatoes taste especially good.)While the potatoes are cooking, tip the beans into a pan – you can use the same pan as you cooked the potatoes in to save washing up. Heat according to the can instructions until hot (or you can do this in a microwave oven). Divide the potato wedges between a sharing platter, two plates or shallow bowls and season with a little salt and pepper. Top with the hot beans, sprinkle with cheese and spring onions to serve. Put the potatoes in a medium saucepan and cover with enough water to rise just 1cm/½in over the potatoes. Cover and bring to the boil, reduce the heat slightly and simmer for 5 minutes, or until softened but still holding their shape. Drain well in a colander or sieve and leave to stand for 5 minutes to drive off the steam. Put the potatoes in a medium saucepan and cover with enough water to rise just 1cm/½in over the potatoes. Cover and bring to the boil, reduce the heat slightly and simmer for 5 minutes, or until softened but still holding their shape. Drain well in a colander or sieve and leave to stand for 5 minutes to drive off the steam. Heat the oil in a large non-stick frying pan. Fry the potatoes for 3–5 minutes on each side, or until lightly browned, adding more oil if they begin to stick. (You can leave out this step if you like but the crisped potatoes taste especially good.) Heat the oil in a large non-stick frying pan. Fry the potatoes for 3–5 minutes on each side, or until lightly browned, adding more oil if they begin to stick. (You can leave out this step if you like but the crisped potatoes taste especially good.) While the potatoes are cooking, tip the beans into a pan – you can use the same pan as you cooked the potatoes in to save washing up. Heat according to the can instructions until hot (or you can do this in a microwave oven). While the potatoes are cooking, tip the beans into a pan – you can use the same pan as you cooked the potatoes in to save washing up. Heat according to the can instructions until hot (or you can do this in a microwave oven). Divide the potato wedges between a sharing platter, two plates or shallow bowls and season with a little salt and pepper. Top with the hot beans, sprinkle with cheese and spring onions to serve. Divide the potato wedges between a sharing platter, two plates or shallow bowls and season with a little salt and pepper. Top with the hot beans, sprinkle with cheese and spring onions to serve. Recipe tips If you are particularly hungry, you can easily increase the number of potatoes, but you may need to cook in batches. Or bake in a hot oven for around 30 minutes. You can add extra beans, or frozen or tinned sweetcorn, to the chilli beans if you like. Or top the potato wedges with leftover chilli con carne. If following the budget meal plan you may have soured cream or crème fraîche leftover from the creamy mushroom recipe that can be served on top of the beans and cheese. You could also sprinkle with extra chilli or sriracha sauce if you like. | {
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"title": "Loaded potato wedges with chilli beans 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/loaded_potato_wedges_22372_16x9.jpg Potato wedges taste great loaded up with spicy chilli beans. If you don’t already have any in your freezer, making your own doesn’t take long and you don’t need to use the oven. Tins of beans in chilli sauce are a versatile addition to you store cupboard, so it’s worth always keeping a couple of tins in stock. This recipe is part of a budget meal plan for two. In September 2023, this recipe was costed at an average of £1.44 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 large potatoes (400g/14oz in total), each cut into 8 wedges1 tbsp vegetable oil400g tin beans in chilli sauce20g/¾oz cheddar, finely grated2 spring onions, finely sliced salt and ground black pepper 2 large potatoes (400g/14oz in total), each cut into 8 wedges 1 tbsp vegetable oil 400g tin beans in chilli sauce 20g/¾oz cheddar, finely grated 2 spring onions, finely sliced salt and ground black pepper Method Put the potatoes in a medium saucepan and cover with enough water to rise just 1cm/½in over the potatoes. Cover and bring to the boil, reduce the heat slightly and simmer for 5 minutes, or until softened but still holding their shape. Drain well in a colander or sieve and leave to stand for 5 minutes to drive off the steam.Heat the oil in a large non-stick frying pan. Fry the potatoes for 3–5 minutes on each side, or until lightly browned, adding more oil if they begin to stick. (You can leave out this step if you like but the crisped potatoes taste especially good.)While the potatoes are cooking, tip the beans into a pan – you can use the same pan as you cooked the potatoes in to save washing up. Heat according to the can instructions until hot (or you can do this in a microwave oven). Divide the potato wedges between a sharing platter, two plates or shallow bowls and season with a little salt and pepper. Top with the hot beans, sprinkle with cheese and spring onions to serve. Put the potatoes in a medium saucepan and cover with enough water to rise just 1cm/½in over the potatoes. Cover and bring to the boil, reduce the heat slightly and simmer for 5 minutes, or until softened but still holding their shape. Drain well in a colander or sieve and leave to stand for 5 minutes to drive off the steam. Put the potatoes in a medium saucepan and cover with enough water to rise just 1cm/½in over the potatoes. Cover and bring to the boil, reduce the heat slightly and simmer for 5 minutes, or until softened but still holding their shape. Drain well in a colander or sieve and leave to stand for 5 minutes to drive off the steam. Heat the oil in a large non-stick frying pan. Fry the potatoes for 3–5 minutes on each side, or until lightly browned, adding more oil if they begin to stick. (You can leave out this step if you like but the crisped potatoes taste especially good.) Heat the oil in a large non-stick frying pan. Fry the potatoes for 3–5 minutes on each side, or until lightly browned, adding more oil if they begin to stick. (You can leave out this step if you like but the crisped potatoes taste especially good.) While the potatoes are cooking, tip the beans into a pan – you can use the same pan as you cooked the potatoes in to save washing up. Heat according to the can instructions until hot (or you can do this in a microwave oven). While the potatoes are cooking, tip the beans into a pan – you can use the same pan as you cooked the potatoes in to save washing up. Heat according to the can instructions until hot (or you can do this in a microwave oven). Divide the potato wedges between a sharing platter, two plates or shallow bowls and season with a little salt and pepper. Top with the hot beans, sprinkle with cheese and spring onions to serve. Divide the potato wedges between a sharing platter, two plates or shallow bowls and season with a little salt and pepper. Top with the hot beans, sprinkle with cheese and spring onions to serve. Recipe tips If you are particularly hungry, you can easily increase the number of potatoes, but you may need to cook in batches. Or bake in a hot oven for around 30 minutes. You can add extra beans, or frozen or tinned sweetcorn, to the chilli beans if you like. Or top the potato wedges with leftover chilli con carne. If following the budget meal plan you may have soured cream or crème fraîche leftover from the creamy mushroom recipe that can be served on top of the beans and cheese. You could also sprinkle with extra chilli or sriracha sauce if you like."
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} | bdcd7510d48a9c3780b4d48e9c8ed0f881bbbdf9282f6c01d2b89bfe2ae4959e | Air fryer sweet potato and chorizo hash recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_potato_and_chorizo_41141_16x9.jpg A speedy lunch or an incredible breakfast, brunch or supper from the air fryer. Sweet potato goes so well with smoky chorizo – add a spoonful of yoghurt and a drizzle of garlic chilli butter and you’re in heaven. 600g/1lb 7oz sweet potatoes, peeled and cubed1 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray1 tbsp paprika150g/5½oz chorizo, sliced 1 tbsp light or half-fat butter 1 garlic clove, grated ½ tsp dried chilli flakes 4 tbsp Greek-style yoghurt1–2 tbsp freshly chopped dillsalt and freshly ground black pepper 600g/1lb 7oz sweet potatoes, peeled and cubed 1 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray 1 tbsp paprika 150g/5½oz chorizo, sliced 1 tbsp light or half-fat butter 1 garlic clove, grated ½ tsp dried chilli flakes 4 tbsp Greek-style yoghurt 1–2 tbsp freshly chopped dill salt and freshly ground black pepper toasted sourdough breadpoached eggsmashed avocado toasted sourdough bread poached eggs mashed avocado Method Mix the sweet potatoes with the oil and paprika.Air fry at 190C for 14–15 minutes; add the chorizo after about 12 minutes.While the chorizo is cooking, melt the butter with the garlic and chilli in the microwave for 1 minute.Season the yoghurt with salt and pepper. To serve, spoon the yoghurt over the sweet potatoes, top with the garlic chilli butter and sprinkle with dill.If you like, serve with toasted sourdough, poached eggs or mashed avocado. Mix the sweet potatoes with the oil and paprika. Mix the sweet potatoes with the oil and paprika. Air fry at 190C for 14–15 minutes; add the chorizo after about 12 minutes. Air fry at 190C for 14–15 minutes; add the chorizo after about 12 minutes. While the chorizo is cooking, melt the butter with the garlic and chilli in the microwave for 1 minute. While the chorizo is cooking, melt the butter with the garlic and chilli in the microwave for 1 minute. Season the yoghurt with salt and pepper. Season the yoghurt with salt and pepper. To serve, spoon the yoghurt over the sweet potatoes, top with the garlic chilli butter and sprinkle with dill. To serve, spoon the yoghurt over the sweet potatoes, top with the garlic chilli butter and sprinkle with dill. If you like, serve with toasted sourdough, poached eggs or mashed avocado. If you like, serve with toasted sourdough, poached eggs or mashed avocado. | {
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"title": "Air fryer sweet potato and chorizo hash 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/sweet_potato_and_chorizo_41141_16x9.jpg A speedy lunch or an incredible breakfast, brunch or supper from the air fryer. Sweet potato goes so well with smoky chorizo – add a spoonful of yoghurt and a drizzle of garlic chilli butter and you’re in heaven. 600g/1lb 7oz sweet potatoes, peeled and cubed1 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray1 tbsp paprika150g/5½oz chorizo, sliced 1 tbsp light or half-fat butter 1 garlic clove, grated ½ tsp dried chilli flakes 4 tbsp Greek-style yoghurt1–2 tbsp freshly chopped dillsalt and freshly ground black pepper 600g/1lb 7oz sweet potatoes, peeled and cubed 1 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray 1 tbsp paprika 150g/5½oz chorizo, sliced 1 tbsp light or half-fat butter 1 garlic clove, grated ½ tsp dried chilli flakes 4 tbsp Greek-style yoghurt 1–2 tbsp freshly chopped dill salt and freshly ground black pepper toasted sourdough breadpoached eggsmashed avocado toasted sourdough bread poached eggs mashed avocado Method Mix the sweet potatoes with the oil and paprika.Air fry at 190C for 14–15 minutes; add the chorizo after about 12 minutes.While the chorizo is cooking, melt the butter with the garlic and chilli in the microwave for 1 minute.Season the yoghurt with salt and pepper. To serve, spoon the yoghurt over the sweet potatoes, top with the garlic chilli butter and sprinkle with dill.If you like, serve with toasted sourdough, poached eggs or mashed avocado. Mix the sweet potatoes with the oil and paprika. Mix the sweet potatoes with the oil and paprika. Air fry at 190C for 14–15 minutes; add the chorizo after about 12 minutes. Air fry at 190C for 14–15 minutes; add the chorizo after about 12 minutes. While the chorizo is cooking, melt the butter with the garlic and chilli in the microwave for 1 minute. While the chorizo is cooking, melt the butter with the garlic and chilli in the microwave for 1 minute. Season the yoghurt with salt and pepper. Season the yoghurt with salt and pepper. To serve, spoon the yoghurt over the sweet potatoes, top with the garlic chilli butter and sprinkle with dill. To serve, spoon the yoghurt over the sweet potatoes, top with the garlic chilli butter and sprinkle with dill. If you like, serve with toasted sourdough, poached eggs or mashed avocado. If you like, serve with toasted sourdough, poached eggs or mashed avocado."
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} | 8d8bff123a11505dd4d8011bbc364c48c136fd1b96c8fdf1116f0b13ca662ae6 | Tomato risotto recipe
Roast tomato risotto An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_tomato_risotto_91030_16x9.jpg Roasting the tomatoes intensifies their flavour, perfect for adding to a creamy risotto for a satisfying midweek meal. Each serving provides 513 kcal, 14g protein, 73g carbohydrates (of which 13g sugars), 16g fat (of which 6g saturates), 5.6g fibre and 0.5g salt. 500g/1lb 2oz cherry tomatoes, halved1 tbsp olive oil1 small onion, finely chopped2 garlic cloves, crushed150g/5½oz risotto rice25g/1oz tomato purée600ml/20fl oz hot vegetable stockknob of butter30g/1oz Parmesan (or alternative vegetarian hard cheese), finely gratedhandful fresh basil leavessalt 500g/1lb 2oz cherry tomatoes, halved 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 150g/5½oz risotto rice 25g/1oz tomato purée 600ml/20fl oz hot vegetable stock knob of butter 30g/1oz Parmesan (or alternative vegetarian hard cheese), finely grated handful fresh basil leaves salt Method Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy.Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft. Stir in the rice and tomato purée and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite.Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve. Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy. Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft. Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft. Stir in the rice and tomato purée and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite. Stir in the rice and tomato purée and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite. Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve. Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve. | {
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"title": "Tomato risotto recipe",
"content": "Roast tomato risotto An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/roast_tomato_risotto_91030_16x9.jpg Roasting the tomatoes intensifies their flavour, perfect for adding to a creamy risotto for a satisfying midweek meal. Each serving provides 513 kcal, 14g protein, 73g carbohydrates (of which 13g sugars), 16g fat (of which 6g saturates), 5.6g fibre and 0.5g salt. 500g/1lb 2oz cherry tomatoes, halved1 tbsp olive oil1 small onion, finely chopped2 garlic cloves, crushed150g/5½oz risotto rice25g/1oz tomato purée600ml/20fl oz hot vegetable stockknob of butter30g/1oz Parmesan (or alternative vegetarian hard cheese), finely gratedhandful fresh basil leavessalt 500g/1lb 2oz cherry tomatoes, halved 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 150g/5½oz risotto rice 25g/1oz tomato purée 600ml/20fl oz hot vegetable stock knob of butter 30g/1oz Parmesan (or alternative vegetarian hard cheese), finely grated handful fresh basil leaves salt Method Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy.Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft. Stir in the rice and tomato purée and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite.Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve. Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C fan/Gas 7 and line a baking tray with baking paper. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy. Arrange the tomatoes on the tray in an even layer, cut-side up, and season with a pinch of salt. Roast for 25 minutes until soft and jammy. Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft. Meanwhile, heat the oil in a deep frying pan, add the onion and garlic and cook gently for 5 minutes until soft. Stir in the rice and tomato purée and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite. Stir in the rice and tomato purée and cook for 2 minutes, then pour in a ladleful of the stock. Stir until the stock has been absorbed, then add another ladleful and continue to stir. Keep adding the stock a ladleful at a time, stirring constantly, until the rice has absorbed all of the stock; it should be just cooked through but retain a bit of bite. Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve. Remove the pan from the heat and beat in the butter and half of the cheese. Fold in the roast cherry tomatoes, then spoon into warm bowls. Top with the remaining cheese, scatter over the basil leaves and serve."
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} | ac4879e75e43839d2a71e88f4ea4b7461654cff30be6b33bdebe6a47c4752463 | Air fryer peach turnovers recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_peach_65506_16x9.jpg Use your air fryer to make these peach turnovers, fragrant with dates, orange and rosemary. They’re a great little treat for any occasion, from breakfast to afternoon tea, a summer dinner or a picnic. 4 ripe peaches, stones removed, roughly chopped4 dates, stones removed, roughly chopped1 sprig fresh rosemary, leaves finely chopped2 tbsp caster sugar1 orange, grated zest and juiceplain flour, for dusting500g block readymade puff pastry 1 free-range egg, beaten 4 ripe peaches, stones removed, roughly chopped 4 dates, stones removed, roughly chopped 1 sprig fresh rosemary, leaves finely chopped 2 tbsp caster sugar 1 orange, grated zest and juice plain flour, for dusting 500g block readymade puff pastry 1 free-range egg, beaten 4 tbsp icing sugar½ tsp finely chopped fresh rosemary leaves½ orange, juice only2 tbsp toasted almonds 4 tbsp icing sugar ½ tsp finely chopped fresh rosemary leaves ½ orange, juice only 2 tbsp toasted almonds Method Put the peaches, dates, rosemary, a tablespoon of caster sugar, the orange juice and half the zest into a heatproof dish that fits into your air fryer. Air-fry for 10 minutes, stirring a couple of times, until the peaches just start to break down. Set aside to cool.Preheat the air fryer to 180C.Once the filling is cool, lightly dust a work surface with flour. Roll out the puff pastry to make a square roughly 34x34cm/13½x13½in. Cut this into four smaller squares.Spoon a quarter of the peach filling into the corner of each square. Brush the edges with beaten egg, then bring one corner over to meet the other, creating a triangle shape and covering the filling. Use a fork to press down and seal the edges.Brush each turnover with beaten egg and sprinkle over the remaining caster sugar.Air-fry for 10 minutes, then flip over and cook for a further 5 minutes. While the turnovers are cooking, make the topping. Mix together the icing sugar, rosemary and about 2 teaspoons of the orange juice to make a thick smooth paste that you can drizzle.Once the turnovers have cooled slightly, use a spoon or piping bag to drizzle the topping over in thin lines. Scatter over the toasted almonds and serve. Put the peaches, dates, rosemary, a tablespoon of caster sugar, the orange juice and half the zest into a heatproof dish that fits into your air fryer. Put the peaches, dates, rosemary, a tablespoon of caster sugar, the orange juice and half the zest into a heatproof dish that fits into your air fryer. Air-fry for 10 minutes, stirring a couple of times, until the peaches just start to break down. Set aside to cool. Air-fry for 10 minutes, stirring a couple of times, until the peaches just start to break down. Set aside to cool. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Once the filling is cool, lightly dust a work surface with flour. Roll out the puff pastry to make a square roughly 34x34cm/13½x13½in. Cut this into four smaller squares. Once the filling is cool, lightly dust a work surface with flour. Roll out the puff pastry to make a square roughly 34x34cm/13½x13½in. Cut this into four smaller squares. Spoon a quarter of the peach filling into the corner of each square. Brush the edges with beaten egg, then bring one corner over to meet the other, creating a triangle shape and covering the filling. Use a fork to press down and seal the edges. Spoon a quarter of the peach filling into the corner of each square. Brush the edges with beaten egg, then bring one corner over to meet the other, creating a triangle shape and covering the filling. Use a fork to press down and seal the edges. Brush each turnover with beaten egg and sprinkle over the remaining caster sugar. Brush each turnover with beaten egg and sprinkle over the remaining caster sugar. Air-fry for 10 minutes, then flip over and cook for a further 5 minutes. Air-fry for 10 minutes, then flip over and cook for a further 5 minutes. While the turnovers are cooking, make the topping. Mix together the icing sugar, rosemary and about 2 teaspoons of the orange juice to make a thick smooth paste that you can drizzle. While the turnovers are cooking, make the topping. Mix together the icing sugar, rosemary and about 2 teaspoons of the orange juice to make a thick smooth paste that you can drizzle. Once the turnovers have cooled slightly, use a spoon or piping bag to drizzle the topping over in thin lines. Scatter over the toasted almonds and serve. Once the turnovers have cooled slightly, use a spoon or piping bag to drizzle the topping over in thin lines. Scatter over the toasted almonds and serve. Recipe tips The filling can be made in advance and kept in the fridge. If you are short of time you can pop the filling into the freezer for 15 minutes to chill down faster. If your air fryer is small, you may need to cook the turnovers in batches; pop the uncooked turnovers into the fridge until they are ready to cook. | {
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"title": "Air fryer peach turnovers recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_peach_65506_16x9.jpg Use your air fryer to make these peach turnovers, fragrant with dates, orange and rosemary. They’re a great little treat for any occasion, from breakfast to afternoon tea, a summer dinner or a picnic. 4 ripe peaches, stones removed, roughly chopped4 dates, stones removed, roughly chopped1 sprig fresh rosemary, leaves finely chopped2 tbsp caster sugar1 orange, grated zest and juiceplain flour, for dusting500g block readymade puff pastry 1 free-range egg, beaten 4 ripe peaches, stones removed, roughly chopped 4 dates, stones removed, roughly chopped 1 sprig fresh rosemary, leaves finely chopped 2 tbsp caster sugar 1 orange, grated zest and juice plain flour, for dusting 500g block readymade puff pastry 1 free-range egg, beaten 4 tbsp icing sugar½ tsp finely chopped fresh rosemary leaves½ orange, juice only2 tbsp toasted almonds 4 tbsp icing sugar ½ tsp finely chopped fresh rosemary leaves ½ orange, juice only 2 tbsp toasted almonds Method Put the peaches, dates, rosemary, a tablespoon of caster sugar, the orange juice and half the zest into a heatproof dish that fits into your air fryer. Air-fry for 10 minutes, stirring a couple of times, until the peaches just start to break down. Set aside to cool.Preheat the air fryer to 180C.Once the filling is cool, lightly dust a work surface with flour. Roll out the puff pastry to make a square roughly 34x34cm/13½x13½in. Cut this into four smaller squares.Spoon a quarter of the peach filling into the corner of each square. Brush the edges with beaten egg, then bring one corner over to meet the other, creating a triangle shape and covering the filling. Use a fork to press down and seal the edges.Brush each turnover with beaten egg and sprinkle over the remaining caster sugar.Air-fry for 10 minutes, then flip over and cook for a further 5 minutes. While the turnovers are cooking, make the topping. Mix together the icing sugar, rosemary and about 2 teaspoons of the orange juice to make a thick smooth paste that you can drizzle.Once the turnovers have cooled slightly, use a spoon or piping bag to drizzle the topping over in thin lines. Scatter over the toasted almonds and serve. Put the peaches, dates, rosemary, a tablespoon of caster sugar, the orange juice and half the zest into a heatproof dish that fits into your air fryer. Put the peaches, dates, rosemary, a tablespoon of caster sugar, the orange juice and half the zest into a heatproof dish that fits into your air fryer. Air-fry for 10 minutes, stirring a couple of times, until the peaches just start to break down. Set aside to cool. Air-fry for 10 minutes, stirring a couple of times, until the peaches just start to break down. Set aside to cool. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Once the filling is cool, lightly dust a work surface with flour. Roll out the puff pastry to make a square roughly 34x34cm/13½x13½in. Cut this into four smaller squares. Once the filling is cool, lightly dust a work surface with flour. Roll out the puff pastry to make a square roughly 34x34cm/13½x13½in. Cut this into four smaller squares. Spoon a quarter of the peach filling into the corner of each square. Brush the edges with beaten egg, then bring one corner over to meet the other, creating a triangle shape and covering the filling. Use a fork to press down and seal the edges. Spoon a quarter of the peach filling into the corner of each square. Brush the edges with beaten egg, then bring one corner over to meet the other, creating a triangle shape and covering the filling. Use a fork to press down and seal the edges. Brush each turnover with beaten egg and sprinkle over the remaining caster sugar. Brush each turnover with beaten egg and sprinkle over the remaining caster sugar. Air-fry for 10 minutes, then flip over and cook for a further 5 minutes. Air-fry for 10 minutes, then flip over and cook for a further 5 minutes. While the turnovers are cooking, make the topping. Mix together the icing sugar, rosemary and about 2 teaspoons of the orange juice to make a thick smooth paste that you can drizzle. While the turnovers are cooking, make the topping. Mix together the icing sugar, rosemary and about 2 teaspoons of the orange juice to make a thick smooth paste that you can drizzle. Once the turnovers have cooled slightly, use a spoon or piping bag to drizzle the topping over in thin lines. Scatter over the toasted almonds and serve. Once the turnovers have cooled slightly, use a spoon or piping bag to drizzle the topping over in thin lines. Scatter over the toasted almonds and serve. Recipe tips The filling can be made in advance and kept in the fridge. If you are short of time you can pop the filling into the freezer for 15 minutes to chill down faster. If your air fryer is small, you may need to cook the turnovers in batches; pop the uncooked turnovers into the fridge until they are ready to cook."
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} | c219af500556da21fc54fe80177d4eddd1d8c898d99071b33fdf66288a145668 | Air fryer meal plan for two
Shopping list Fruit and vegetables□ 4½ garlic cloves□ 1 medium onion□ 2 medium red onions□ 1 tsp finely grated fresh root ginger□ red chilli (optional)□ small bunch fresh herbs such as coriander or mint□ small bunch fresh parsley (optional)□ 1 lemon (optional)□ 2 limes□ ½ medium orange□ 1 large floury potato, preferably Maris Piper, around 275g/9¾oz□ 300g/10½oz new potatoes□ 1 medium sweet potato (around 200g/7oz)□ 2 medium carrots (around 150g/5½oz)□ 1 medium parsnip (around 125g/4½oz)□ large handful long-stemmed broccoli or stir-fry vegetables□ ½ cabbage or small bunch kale□ 1 large courgette□ 2 medium courgettes (around 175g/6oz each)□ 1 large yellow or orange pepper□ 1 medium yellow or orange pepper□ 1 large tomato□ handful lettuce leaves□ 8–10 ripe cherry tomatoes□ 6 spring onions Meat and fish□ 2 chicken breasts, boneless, skin removed (each around 150g/5½oz)□ 350g/12oz chicken mini fillets□ 4–6 chicken thigh fillets, boneless and skinless□ 250g/9oz lean beef mince□ 4 good-quality sausages□ 2 rashers smoked streaky bacon, preferably dry-cured□ 6 thin slices chorizo□ 2 fresh salmon fillets (each around 120g/4½oz) Dairy, eggs and chilled□ 150g/5½oz full-fat thick Greek-style yoghurt□ 4 tbsp double cream□ 50g/1¾oz mature cheddar□ 150g/5½oz ball mozzarella Tins, packets and jars□ 300g/10½oz rice, to serve□ 100g/3½oz couscous□ 250g/9oz fresh shop-bought gnocchi□ 85g/3oz crunchy peanut butter□ 200g/7oz tomato passata□ 40g/1½ oz mayonnaise, plus extra to serve□ 1 tsp Dijon mustard□ 1 tsp wholegrain mustard□ 1 tbsp harissa paste, preferably rose harissa□ 2–3 tbsp fresh basil pesto Cooking ingredients□ 4 tbsp sunflower oil□ 6 tbsp extra virgin olive oil□ 1½ tsp sesame oil□ 1 tsp sesame seeds□ 5½ tbsp runny honey□ 3 tbsp rich dark soy sauce□ 1 tsp dried oregano□ ½ tsp dried mixed herbs□ 1½ tsp smoked paprika, hot or sweet□ 1 tsp ground ginger□ 1 tsp dried chilli flakes (optional)□ 100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube□ sea salt and freshly ground black pepper Other□ 2 brioche burger buns□ 100ml/3½fl oz apple juice or cider | {
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"title": "Air fryer meal plan for two",
"content": "Shopping list Fruit and vegetables□ 4½ garlic cloves□ 1 medium onion□ 2 medium red onions□ 1 tsp finely grated fresh root ginger□ red chilli (optional)□ small bunch fresh herbs such as coriander or mint□ small bunch fresh parsley (optional)□ 1 lemon (optional)□ 2 limes□ ½ medium orange□ 1 large floury potato, preferably Maris Piper, around 275g/9¾oz□ 300g/10½oz new potatoes□ 1 medium sweet potato (around 200g/7oz)□ 2 medium carrots (around 150g/5½oz)□ 1 medium parsnip (around 125g/4½oz)□ large handful long-stemmed broccoli or stir-fry vegetables□ ½ cabbage or small bunch kale□ 1 large courgette□ 2 medium courgettes (around 175g/6oz each)□ 1 large yellow or orange pepper□ 1 medium yellow or orange pepper□ 1 large tomato□ handful lettuce leaves□ 8–10 ripe cherry tomatoes□ 6 spring onions Meat and fish□ 2 chicken breasts, boneless, skin removed (each around 150g/5½oz)□ 350g/12oz chicken mini fillets□ 4–6 chicken thigh fillets, boneless and skinless□ 250g/9oz lean beef mince□ 4 good-quality sausages□ 2 rashers smoked streaky bacon, preferably dry-cured□ 6 thin slices chorizo□ 2 fresh salmon fillets (each around 120g/4½oz) Dairy, eggs and chilled□ 150g/5½oz full-fat thick Greek-style yoghurt□ 4 tbsp double cream□ 50g/1¾oz mature cheddar□ 150g/5½oz ball mozzarella Tins, packets and jars□ 300g/10½oz rice, to serve□ 100g/3½oz couscous□ 250g/9oz fresh shop-bought gnocchi□ 85g/3oz crunchy peanut butter□ 200g/7oz tomato passata□ 40g/1½ oz mayonnaise, plus extra to serve□ 1 tsp Dijon mustard□ 1 tsp wholegrain mustard□ 1 tbsp harissa paste, preferably rose harissa□ 2–3 tbsp fresh basil pesto Cooking ingredients□ 4 tbsp sunflower oil□ 6 tbsp extra virgin olive oil□ 1½ tsp sesame oil□ 1 tsp sesame seeds□ 5½ tbsp runny honey□ 3 tbsp rich dark soy sauce□ 1 tsp dried oregano□ ½ tsp dried mixed herbs□ 1½ tsp smoked paprika, hot or sweet□ 1 tsp ground ginger□ 1 tsp dried chilli flakes (optional)□ 100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube□ sea salt and freshly ground black pepper Other□ 2 brioche burger buns□ 100ml/3½fl oz apple juice or cider"
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} | 9893f63a9eefe9d8fe7406b68019a732c49e42d9b1b770c18d9f1b08a966bbf4 | Air fryer lemon chicken recipe
An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_lemon_chicken_94160_16x9.jpg Using an air fryer makes this Chinese takeaway-style lemon chicken super crispy – it’s deliciously tangy, too. When it's this easy, who needs a takeaway? Each serving (excluding rice and spring onion) provides 366 kcal, 32g protein, 53g carbohydrate (of which 27g sugars), 2.4g fat (of which 0.5g saturates), 0.5g fibre and 1.9g salt. 400g/14oz chicken breast mini-fillets70g/2½oz cornflourvegetable oil spray, for cooking1 tsp salt 400g/14oz chicken breast mini-fillets 70g/2½oz cornflour vegetable oil spray, for cooking 1 tsp salt 2 small lemons, juice only (about 6 tbsp)6 tbsp caster sugar½ tsp ginger paste¼ tsp dried red chilli flakes, plus extra to serve2 tbsp cornflour 2 small lemons, juice only (about 6 tbsp) 6 tbsp caster sugar ½ tsp ginger paste ¼ tsp dried red chilli flakes, plus extra to serve 2 tbsp cornflour 1 spring onion, thinly slicedrice 1 spring onion, thinly sliced rice Method To make the lemon chicken, add the chicken, cornflour and salt to a large mixing bowl and toss until well coated, squeezing the chicken and compacting it with the cornflour as much as you can.Heat the air fryer to 200C. Lightly spray oil into the air fryer, place your coated chicken in, spray again with oil and cook for 8–10 minutes, turning halfway through.To make the sauce, mix the lemon juice, sugar, ginger and chilli together with 215ml/7¼fl oz water. Place a wok over a medium heat, add the sauce and bring to the boil, then simmer for 3–4 minutes. Mix together the cornflour with 4 tablespoons of water. After your sauce has simmered, drizzle the cornflour and water mixture into the wok and stir in immediately. Simmer for around 3 minutes, continuing to stir, until the sauce thickens. Finally, add your crispy chicken to the wok, briefly stir and serve immediately topped with the spring onion, a few chilli flakes and some rice alongside, if you like. To make the lemon chicken, add the chicken, cornflour and salt to a large mixing bowl and toss until well coated, squeezing the chicken and compacting it with the cornflour as much as you can. To make the lemon chicken, add the chicken, cornflour and salt to a large mixing bowl and toss until well coated, squeezing the chicken and compacting it with the cornflour as much as you can. Heat the air fryer to 200C. Lightly spray oil into the air fryer, place your coated chicken in, spray again with oil and cook for 8–10 minutes, turning halfway through. Heat the air fryer to 200C. Lightly spray oil into the air fryer, place your coated chicken in, spray again with oil and cook for 8–10 minutes, turning halfway through. To make the sauce, mix the lemon juice, sugar, ginger and chilli together with 215ml/7¼fl oz water. Place a wok over a medium heat, add the sauce and bring to the boil, then simmer for 3–4 minutes. To make the sauce, mix the lemon juice, sugar, ginger and chilli together with 215ml/7¼fl oz water. Place a wok over a medium heat, add the sauce and bring to the boil, then simmer for 3–4 minutes. Mix together the cornflour with 4 tablespoons of water. After your sauce has simmered, drizzle the cornflour and water mixture into the wok and stir in immediately. Simmer for around 3 minutes, continuing to stir, until the sauce thickens. Mix together the cornflour with 4 tablespoons of water. After your sauce has simmered, drizzle the cornflour and water mixture into the wok and stir in immediately. Simmer for around 3 minutes, continuing to stir, until the sauce thickens. Finally, add your crispy chicken to the wok, briefly stir and serve immediately topped with the spring onion, a few chilli flakes and some rice alongside, if you like. Finally, add your crispy chicken to the wok, briefly stir and serve immediately topped with the spring onion, a few chilli flakes and some rice alongside, if you like. Recipe tips Tofu would work well here for a vegan version. | {
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"url": "https://www.bbc.co.uk/food/recipes/air_fryer_lemon_chicken_94160",
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"content": "An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_lemon_chicken_94160_16x9.jpg Using an air fryer makes this Chinese takeaway-style lemon chicken super crispy – it’s deliciously tangy, too. When it's this easy, who needs a takeaway? Each serving (excluding rice and spring onion) provides 366 kcal, 32g protein, 53g carbohydrate (of which 27g sugars), 2.4g fat (of which 0.5g saturates), 0.5g fibre and 1.9g salt. 400g/14oz chicken breast mini-fillets70g/2½oz cornflourvegetable oil spray, for cooking1 tsp salt 400g/14oz chicken breast mini-fillets 70g/2½oz cornflour vegetable oil spray, for cooking 1 tsp salt 2 small lemons, juice only (about 6 tbsp)6 tbsp caster sugar½ tsp ginger paste¼ tsp dried red chilli flakes, plus extra to serve2 tbsp cornflour 2 small lemons, juice only (about 6 tbsp) 6 tbsp caster sugar ½ tsp ginger paste ¼ tsp dried red chilli flakes, plus extra to serve 2 tbsp cornflour 1 spring onion, thinly slicedrice 1 spring onion, thinly sliced rice Method To make the lemon chicken, add the chicken, cornflour and salt to a large mixing bowl and toss until well coated, squeezing the chicken and compacting it with the cornflour as much as you can.Heat the air fryer to 200C. Lightly spray oil into the air fryer, place your coated chicken in, spray again with oil and cook for 8–10 minutes, turning halfway through.To make the sauce, mix the lemon juice, sugar, ginger and chilli together with 215ml/7¼fl oz water. Place a wok over a medium heat, add the sauce and bring to the boil, then simmer for 3–4 minutes. Mix together the cornflour with 4 tablespoons of water. After your sauce has simmered, drizzle the cornflour and water mixture into the wok and stir in immediately. Simmer for around 3 minutes, continuing to stir, until the sauce thickens. Finally, add your crispy chicken to the wok, briefly stir and serve immediately topped with the spring onion, a few chilli flakes and some rice alongside, if you like. To make the lemon chicken, add the chicken, cornflour and salt to a large mixing bowl and toss until well coated, squeezing the chicken and compacting it with the cornflour as much as you can. To make the lemon chicken, add the chicken, cornflour and salt to a large mixing bowl and toss until well coated, squeezing the chicken and compacting it with the cornflour as much as you can. Heat the air fryer to 200C. Lightly spray oil into the air fryer, place your coated chicken in, spray again with oil and cook for 8–10 minutes, turning halfway through. Heat the air fryer to 200C. Lightly spray oil into the air fryer, place your coated chicken in, spray again with oil and cook for 8–10 minutes, turning halfway through. To make the sauce, mix the lemon juice, sugar, ginger and chilli together with 215ml/7¼fl oz water. Place a wok over a medium heat, add the sauce and bring to the boil, then simmer for 3–4 minutes. To make the sauce, mix the lemon juice, sugar, ginger and chilli together with 215ml/7¼fl oz water. Place a wok over a medium heat, add the sauce and bring to the boil, then simmer for 3–4 minutes. Mix together the cornflour with 4 tablespoons of water. After your sauce has simmered, drizzle the cornflour and water mixture into the wok and stir in immediately. Simmer for around 3 minutes, continuing to stir, until the sauce thickens. Mix together the cornflour with 4 tablespoons of water. After your sauce has simmered, drizzle the cornflour and water mixture into the wok and stir in immediately. Simmer for around 3 minutes, continuing to stir, until the sauce thickens. Finally, add your crispy chicken to the wok, briefly stir and serve immediately topped with the spring onion, a few chilli flakes and some rice alongside, if you like. Finally, add your crispy chicken to the wok, briefly stir and serve immediately topped with the spring onion, a few chilli flakes and some rice alongside, if you like. Recipe tips Tofu would work well here for a vegan version."
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} | 777d30c852cb4881534e1e8e07308fcd661179c84493b455163b5082aff660b5 | Air fryer chicken fajitas recipe
An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_fajita_38892_16x9.jpg Spicy, colourful chicken fajita wraps are so quick and easy to make in the air fryer, you can whip them up at any time of day. Make your own guacamole or use shop-bought. You could skip the wraps and have the spicy chicken with crisp tacos or rice instead. 3 skinless chicken breasts, sliced into strips1 red pepper, seeds removed, sliced1 yellow pepper, seeds removed, sliced 1 red chilli, seeds removed, sliced 1 tbsp vegetable oil 1 tsp garlic granules1 tsp ground cumin 1 tbsp paprika 1 tsp Cajun seasoning1 tsp ground coriander salt 3 skinless chicken breasts, sliced into strips 1 red pepper, seeds removed, sliced 1 yellow pepper, seeds removed, sliced 1 red chilli, seeds removed, sliced 1 tbsp vegetable oil 1 tsp garlic granules 1 tsp ground cumin 1 tbsp paprika 1 tsp Cajun seasoning 1 tsp ground coriander salt 4 tortilla wraps, warmed200g/7oz guacamole8 tsp soured cream 4 tortilla wraps, warmed 200g/7oz guacamole 8 tsp soured cream Method Coat the chicken, peppers and chilli in the oil, spices and salt.Air-fry at 200C for 15 minutes, shaking the air fryer basket twice during this time.Divide the mixture among the wraps, top with guacamole and sour cream and roll up. Cut in half and serve hot. Coat the chicken, peppers and chilli in the oil, spices and salt. Coat the chicken, peppers and chilli in the oil, spices and salt. Air-fry at 200C for 15 minutes, shaking the air fryer basket twice during this time. Air-fry at 200C for 15 minutes, shaking the air fryer basket twice during this time. Divide the mixture among the wraps, top with guacamole and sour cream and roll up. Divide the mixture among the wraps, top with guacamole and sour cream and roll up. Cut in half and serve hot. Cut in half and serve hot. | {
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"title": "Air fryer chicken fajitas recipe",
"content": "An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_fajita_38892_16x9.jpg Spicy, colourful chicken fajita wraps are so quick and easy to make in the air fryer, you can whip them up at any time of day. Make your own guacamole or use shop-bought. You could skip the wraps and have the spicy chicken with crisp tacos or rice instead. 3 skinless chicken breasts, sliced into strips1 red pepper, seeds removed, sliced1 yellow pepper, seeds removed, sliced 1 red chilli, seeds removed, sliced 1 tbsp vegetable oil 1 tsp garlic granules1 tsp ground cumin 1 tbsp paprika 1 tsp Cajun seasoning1 tsp ground coriander salt 3 skinless chicken breasts, sliced into strips 1 red pepper, seeds removed, sliced 1 yellow pepper, seeds removed, sliced 1 red chilli, seeds removed, sliced 1 tbsp vegetable oil 1 tsp garlic granules 1 tsp ground cumin 1 tbsp paprika 1 tsp Cajun seasoning 1 tsp ground coriander salt 4 tortilla wraps, warmed200g/7oz guacamole8 tsp soured cream 4 tortilla wraps, warmed 200g/7oz guacamole 8 tsp soured cream Method Coat the chicken, peppers and chilli in the oil, spices and salt.Air-fry at 200C for 15 minutes, shaking the air fryer basket twice during this time.Divide the mixture among the wraps, top with guacamole and sour cream and roll up. Cut in half and serve hot. Coat the chicken, peppers and chilli in the oil, spices and salt. Coat the chicken, peppers and chilli in the oil, spices and salt. Air-fry at 200C for 15 minutes, shaking the air fryer basket twice during this time. Air-fry at 200C for 15 minutes, shaking the air fryer basket twice during this time. Divide the mixture among the wraps, top with guacamole and sour cream and roll up. Divide the mixture among the wraps, top with guacamole and sour cream and roll up. Cut in half and serve hot. Cut in half and serve hot."
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} | da891713c0bc99db11398179d74e6151dede3e7b8759ee283f8bbe67f5e59318 | Air fryer chicken parmigiana recipe
An average of 3.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_breast_37977_16x9.jpg A firm family favourite, this is traditionally served with spaghetti but it is just as delicious with a simple crisp green salad. 1 small garlic clove, sliced½ onion, thinly sliced1 small carrot, peeled, halved lengthwise and thinly sliced100g/3½oz cherry tomatoes, halvedolive oil spray1 basil sprig (or small handful basil leaves)salt and freshly ground black pepper 1 small garlic clove, sliced ½ onion, thinly sliced 1 small carrot, peeled, halved lengthwise and thinly sliced 100g/3½oz cherry tomatoes, halved olive oil spray 1 basil sprig (or small handful basil leaves) salt and freshly ground black pepper 2 chicken breasts1 large free-range egg, beaten50g/1¾oz panko breadcrumbs15g/½oz Parmesan, finely grated50g/1¾oz mozzarella, slicedsmall handful parsley leaves, roughly chopped, to garnish 2 chicken breasts 1 large free-range egg, beaten 50g/1¾oz panko breadcrumbs 15g/½oz Parmesan, finely grated 50g/1¾oz mozzarella, sliced small handful parsley leaves, roughly chopped, to garnish Method To make the sauce, heat the air fryer to 200C. In a heatproof tray or bowl that will fit inside the air fryer, mix together the garlic, onion, carrot and cherry tomatoes. Spray a few times with the olive oil spray and season well with salt and pepper. Cook for 8–10 minutes, until soft. Transfer to a blender or food processor, add the basil and blend to a smooth purée. Set aside. To make the chicken, lay the chicken breasts on a piece of baking paper and cover with another sheet of baking paper. Use the end of a rolling pin to bash the breasts until about 2cm/¾in thick.Heat the air fryer to 205C. Place the egg in a small, wide bowl. Mix the panko breadcrumbs with most of the Parmesan, reserving about 2 teaspoons, in a wide bowl or large plate. Dip the chicken breasts first into the egg mixture and then into the Parmesan breadcrumbs. Press well to ensure a good, even coating (if there are any uncoated patches, dip into the egg and breadcrumbs again). Lay the chicken breasts in the air fryer (you may need to do one at a time, depending on the size of your air fryer) and cook for 10 minutes, turning the chicken over after 6 minutes. When the chicken is golden and cooked through, remove from the air fryer and spoon half of the tomato sauce over each breast, then top with the mozzarella and a sprinkling of the reserved Parmesan. Return to the air fryer for 3 minutes to melt the cheese, then remove and garnish with the parsley. To make the sauce, heat the air fryer to 200C. In a heatproof tray or bowl that will fit inside the air fryer, mix together the garlic, onion, carrot and cherry tomatoes. Spray a few times with the olive oil spray and season well with salt and pepper. Cook for 8–10 minutes, until soft. Transfer to a blender or food processor, add the basil and blend to a smooth purée. Set aside. To make the sauce, heat the air fryer to 200C. In a heatproof tray or bowl that will fit inside the air fryer, mix together the garlic, onion, carrot and cherry tomatoes. Spray a few times with the olive oil spray and season well with salt and pepper. Cook for 8–10 minutes, until soft. Transfer to a blender or food processor, add the basil and blend to a smooth purée. Set aside. To make the chicken, lay the chicken breasts on a piece of baking paper and cover with another sheet of baking paper. Use the end of a rolling pin to bash the breasts until about 2cm/¾in thick. To make the chicken, lay the chicken breasts on a piece of baking paper and cover with another sheet of baking paper. Use the end of a rolling pin to bash the breasts until about 2cm/¾in thick. Heat the air fryer to 205C. Place the egg in a small, wide bowl. Mix the panko breadcrumbs with most of the Parmesan, reserving about 2 teaspoons, in a wide bowl or large plate. Heat the air fryer to 205C. Place the egg in a small, wide bowl. Mix the panko breadcrumbs with most of the Parmesan, reserving about 2 teaspoons, in a wide bowl or large plate. Dip the chicken breasts first into the egg mixture and then into the Parmesan breadcrumbs. Press well to ensure a good, even coating (if there are any uncoated patches, dip into the egg and breadcrumbs again). Dip the chicken breasts first into the egg mixture and then into the Parmesan breadcrumbs. Press well to ensure a good, even coating (if there are any uncoated patches, dip into the egg and breadcrumbs again). Lay the chicken breasts in the air fryer (you may need to do one at a time, depending on the size of your air fryer) and cook for 10 minutes, turning the chicken over after 6 minutes. Lay the chicken breasts in the air fryer (you may need to do one at a time, depending on the size of your air fryer) and cook for 10 minutes, turning the chicken over after 6 minutes. When the chicken is golden and cooked through, remove from the air fryer and spoon half of the tomato sauce over each breast, then top with the mozzarella and a sprinkling of the reserved Parmesan. Return to the air fryer for 3 minutes to melt the cheese, then remove and garnish with the parsley. When the chicken is golden and cooked through, remove from the air fryer and spoon half of the tomato sauce over each breast, then top with the mozzarella and a sprinkling of the reserved Parmesan. Return to the air fryer for 3 minutes to melt the cheese, then remove and garnish with the parsley. Recipe tips To roast the vegetables for the sauce, use a springform cake tin that fits inside the air fryer or a square baking tin for a square basket. Alternatively, use greaseproof air fryer liners. The tomato sauce can be made ahead of time. The chicken is crispiest and best served immediately. As chicken breasts vary in size, you may need a little more liquid for the coating if you have large pieces. Add a few tablespoons of milk to the beaten eggs if needed. This recipe was developed using a 5.5 litre/9½ pint air fryer. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Air fryer chicken parmigiana recipe",
"content": "An average of 3.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_breast_37977_16x9.jpg A firm family favourite, this is traditionally served with spaghetti but it is just as delicious with a simple crisp green salad. 1 small garlic clove, sliced½ onion, thinly sliced1 small carrot, peeled, halved lengthwise and thinly sliced100g/3½oz cherry tomatoes, halvedolive oil spray1 basil sprig (or small handful basil leaves)salt and freshly ground black pepper 1 small garlic clove, sliced ½ onion, thinly sliced 1 small carrot, peeled, halved lengthwise and thinly sliced 100g/3½oz cherry tomatoes, halved olive oil spray 1 basil sprig (or small handful basil leaves) salt and freshly ground black pepper 2 chicken breasts1 large free-range egg, beaten50g/1¾oz panko breadcrumbs15g/½oz Parmesan, finely grated50g/1¾oz mozzarella, slicedsmall handful parsley leaves, roughly chopped, to garnish 2 chicken breasts 1 large free-range egg, beaten 50g/1¾oz panko breadcrumbs 15g/½oz Parmesan, finely grated 50g/1¾oz mozzarella, sliced small handful parsley leaves, roughly chopped, to garnish Method To make the sauce, heat the air fryer to 200C. In a heatproof tray or bowl that will fit inside the air fryer, mix together the garlic, onion, carrot and cherry tomatoes. Spray a few times with the olive oil spray and season well with salt and pepper. Cook for 8–10 minutes, until soft. Transfer to a blender or food processor, add the basil and blend to a smooth purée. Set aside. To make the chicken, lay the chicken breasts on a piece of baking paper and cover with another sheet of baking paper. Use the end of a rolling pin to bash the breasts until about 2cm/¾in thick.Heat the air fryer to 205C. Place the egg in a small, wide bowl. Mix the panko breadcrumbs with most of the Parmesan, reserving about 2 teaspoons, in a wide bowl or large plate. Dip the chicken breasts first into the egg mixture and then into the Parmesan breadcrumbs. Press well to ensure a good, even coating (if there are any uncoated patches, dip into the egg and breadcrumbs again). Lay the chicken breasts in the air fryer (you may need to do one at a time, depending on the size of your air fryer) and cook for 10 minutes, turning the chicken over after 6 minutes. When the chicken is golden and cooked through, remove from the air fryer and spoon half of the tomato sauce over each breast, then top with the mozzarella and a sprinkling of the reserved Parmesan. Return to the air fryer for 3 minutes to melt the cheese, then remove and garnish with the parsley. To make the sauce, heat the air fryer to 200C. In a heatproof tray or bowl that will fit inside the air fryer, mix together the garlic, onion, carrot and cherry tomatoes. Spray a few times with the olive oil spray and season well with salt and pepper. Cook for 8–10 minutes, until soft. Transfer to a blender or food processor, add the basil and blend to a smooth purée. Set aside. To make the sauce, heat the air fryer to 200C. In a heatproof tray or bowl that will fit inside the air fryer, mix together the garlic, onion, carrot and cherry tomatoes. Spray a few times with the olive oil spray and season well with salt and pepper. Cook for 8–10 minutes, until soft. Transfer to a blender or food processor, add the basil and blend to a smooth purée. Set aside. To make the chicken, lay the chicken breasts on a piece of baking paper and cover with another sheet of baking paper. Use the end of a rolling pin to bash the breasts until about 2cm/¾in thick. To make the chicken, lay the chicken breasts on a piece of baking paper and cover with another sheet of baking paper. Use the end of a rolling pin to bash the breasts until about 2cm/¾in thick. Heat the air fryer to 205C. Place the egg in a small, wide bowl. Mix the panko breadcrumbs with most of the Parmesan, reserving about 2 teaspoons, in a wide bowl or large plate. Heat the air fryer to 205C. Place the egg in a small, wide bowl. Mix the panko breadcrumbs with most of the Parmesan, reserving about 2 teaspoons, in a wide bowl or large plate. Dip the chicken breasts first into the egg mixture and then into the Parmesan breadcrumbs. Press well to ensure a good, even coating (if there are any uncoated patches, dip into the egg and breadcrumbs again). Dip the chicken breasts first into the egg mixture and then into the Parmesan breadcrumbs. Press well to ensure a good, even coating (if there are any uncoated patches, dip into the egg and breadcrumbs again). Lay the chicken breasts in the air fryer (you may need to do one at a time, depending on the size of your air fryer) and cook for 10 minutes, turning the chicken over after 6 minutes. Lay the chicken breasts in the air fryer (you may need to do one at a time, depending on the size of your air fryer) and cook for 10 minutes, turning the chicken over after 6 minutes. When the chicken is golden and cooked through, remove from the air fryer and spoon half of the tomato sauce over each breast, then top with the mozzarella and a sprinkling of the reserved Parmesan. Return to the air fryer for 3 minutes to melt the cheese, then remove and garnish with the parsley. When the chicken is golden and cooked through, remove from the air fryer and spoon half of the tomato sauce over each breast, then top with the mozzarella and a sprinkling of the reserved Parmesan. Return to the air fryer for 3 minutes to melt the cheese, then remove and garnish with the parsley. Recipe tips To roast the vegetables for the sauce, use a springform cake tin that fits inside the air fryer or a square baking tin for a square basket. Alternatively, use greaseproof air fryer liners. The tomato sauce can be made ahead of time. The chicken is crispiest and best served immediately. As chicken breasts vary in size, you may need a little more liquid for the coating if you have large pieces. Add a few tablespoons of milk to the beaten eggs if needed. This recipe was developed using a 5.5 litre/9½ pint air fryer."
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} | 23ab722298d3e75d9c36f93aaf57561ce9d1e1b4c171707996b5255c851e85b7 | Air fryer chicken wings with honey and sesame recipe
An average of 4.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_wings_39019_16x9.jpg The key to cooking delicious, crispy chicken wings every time in an air fryer is to fry them in a mix of oil, cornflour and seasoning until their skins crisp before tossing them in a sticky glaze and cooking again briefly. 450–500g/1lb–1lb 2oz chicken wings with tips removed1 tbsp olive oil3 tbsp cornflour1 tbsp runny honey1 tsp soy sauce or tamari1 tsp rice wine vinegar1 tsp toasted sesame oil2 tsp sesame seeds, toasted1 large spring onion, thinly sliced salt and freshly ground black pepper 450–500g/1lb–1lb 2oz chicken wings with tips removed 1 tbsp olive oil 3 tbsp cornflour 1 tbsp runny honey 1 tsp soy sauce or tamari 1 tsp rice wine vinegar 1 tsp toasted sesame oil 2 tsp sesame seeds, toasted 1 large spring onion, thinly sliced salt and freshly ground black pepper Method In a large bowl, toss together the chicken wings, olive oil and a generous amount of salt and pepper. Toss in the cornflour, a tablespoon at a time, until the wings are well coated.Air-fry the chicken wings in a single layer for 25 minutes at 180C, turning halfway through the cooking time.Meanwhile, make the glaze by whisking together the honey, soy sauce, rice wine vinegar and toasted sesame oil in a large bowl.Tip the cooked wings into the glaze, tossing until they’re well coated. Return to the air fryer in a single layer for 5 more minutes.Toss the wings once more in any remaining glaze. Sprinkle with toasted sesame seeds and spring onion and serve. In a large bowl, toss together the chicken wings, olive oil and a generous amount of salt and pepper. Toss in the cornflour, a tablespoon at a time, until the wings are well coated. In a large bowl, toss together the chicken wings, olive oil and a generous amount of salt and pepper. Toss in the cornflour, a tablespoon at a time, until the wings are well coated. Air-fry the chicken wings in a single layer for 25 minutes at 180C, turning halfway through the cooking time. Air-fry the chicken wings in a single layer for 25 minutes at 180C, turning halfway through the cooking time. Meanwhile, make the glaze by whisking together the honey, soy sauce, rice wine vinegar and toasted sesame oil in a large bowl. Meanwhile, make the glaze by whisking together the honey, soy sauce, rice wine vinegar and toasted sesame oil in a large bowl. Tip the cooked wings into the glaze, tossing until they’re well coated. Return to the air fryer in a single layer for 5 more minutes. Tip the cooked wings into the glaze, tossing until they’re well coated. Return to the air fryer in a single layer for 5 more minutes. Toss the wings once more in any remaining glaze. Sprinkle with toasted sesame seeds and spring onion and serve. Toss the wings once more in any remaining glaze. Sprinkle with toasted sesame seeds and spring onion and serve. Recipe tips This recipe was tested in a 3.2 litre/5½ pint basket air fryer. It will also work in a model fitted with a stirring paddle, and you won’t need to turn the wings halfway. However, some of the coating may fall off the wings as they turn: this will still result in delicious wings, and you’ll also get crispy bits, but they may be a little less crisp overall. This recipe is also easily scaled up to feed more people in a larger air fryer. | {
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"title": "Air fryer chicken wings with honey and sesame recipe",
"content": "An average of 4.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_wings_39019_16x9.jpg The key to cooking delicious, crispy chicken wings every time in an air fryer is to fry them in a mix of oil, cornflour and seasoning until their skins crisp before tossing them in a sticky glaze and cooking again briefly. 450–500g/1lb–1lb 2oz chicken wings with tips removed1 tbsp olive oil3 tbsp cornflour1 tbsp runny honey1 tsp soy sauce or tamari1 tsp rice wine vinegar1 tsp toasted sesame oil2 tsp sesame seeds, toasted1 large spring onion, thinly sliced salt and freshly ground black pepper 450–500g/1lb–1lb 2oz chicken wings with tips removed 1 tbsp olive oil 3 tbsp cornflour 1 tbsp runny honey 1 tsp soy sauce or tamari 1 tsp rice wine vinegar 1 tsp toasted sesame oil 2 tsp sesame seeds, toasted 1 large spring onion, thinly sliced salt and freshly ground black pepper Method In a large bowl, toss together the chicken wings, olive oil and a generous amount of salt and pepper. Toss in the cornflour, a tablespoon at a time, until the wings are well coated.Air-fry the chicken wings in a single layer for 25 minutes at 180C, turning halfway through the cooking time.Meanwhile, make the glaze by whisking together the honey, soy sauce, rice wine vinegar and toasted sesame oil in a large bowl.Tip the cooked wings into the glaze, tossing until they’re well coated. Return to the air fryer in a single layer for 5 more minutes.Toss the wings once more in any remaining glaze. Sprinkle with toasted sesame seeds and spring onion and serve. In a large bowl, toss together the chicken wings, olive oil and a generous amount of salt and pepper. Toss in the cornflour, a tablespoon at a time, until the wings are well coated. In a large bowl, toss together the chicken wings, olive oil and a generous amount of salt and pepper. Toss in the cornflour, a tablespoon at a time, until the wings are well coated. Air-fry the chicken wings in a single layer for 25 minutes at 180C, turning halfway through the cooking time. Air-fry the chicken wings in a single layer for 25 minutes at 180C, turning halfway through the cooking time. Meanwhile, make the glaze by whisking together the honey, soy sauce, rice wine vinegar and toasted sesame oil in a large bowl. Meanwhile, make the glaze by whisking together the honey, soy sauce, rice wine vinegar and toasted sesame oil in a large bowl. Tip the cooked wings into the glaze, tossing until they’re well coated. Return to the air fryer in a single layer for 5 more minutes. Tip the cooked wings into the glaze, tossing until they’re well coated. Return to the air fryer in a single layer for 5 more minutes. Toss the wings once more in any remaining glaze. Sprinkle with toasted sesame seeds and spring onion and serve. Toss the wings once more in any remaining glaze. Sprinkle with toasted sesame seeds and spring onion and serve. Recipe tips This recipe was tested in a 3.2 litre/5½ pint basket air fryer. It will also work in a model fitted with a stirring paddle, and you won’t need to turn the wings halfway. However, some of the coating may fall off the wings as they turn: this will still result in delicious wings, and you’ll also get crispy bits, but they may be a little less crisp overall. This recipe is also easily scaled up to feed more people in a larger air fryer."
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} | 06fed626c0b301fb5618a27d418fb39dc641085d49edf26e7868df692e747a29 | Air fryer crispy chicken burger recipe
An average of 3.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_cblt_burger_03517_16x9.jpg Pimp your BLT with a C for chicken coated in spicy cornflakes and cooked in the air fryer, all sandwiched in a brioche burger bun. 2 skinless chicken breasts70g/2½oz cornflakes, crushed 1 tsp Cajun seasoning1 tsp paprika 1 tsp dried oregano1 tsp lemon salt (optional, see recipe tip)2 free-range eggs 2 slices bacon, or more, to taste 2 skinless chicken breasts 70g/2½oz cornflakes, crushed 1 tsp Cajun seasoning 1 tsp paprika 1 tsp dried oregano 1 tsp lemon salt (optional, see recipe tip) 2 free-range eggs 2 slices bacon, or more, to taste 2 brioche burger bunslight mayonnaiseiceberg lettucesliced tomato 2 tsp pesto (optional) 2 brioche burger buns light mayonnaise iceberg lettuce sliced tomato 2 tsp pesto (optional) Method Put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until they are about 2cm/¾in thick all over.In a shallow bowl, mix the cornflakes with the Cajun seasoning, paprika, oregano and lemon salt, if using. Break the eggs into another shallow bowl and whisk with a fork.Dip the chicken into the eggs until evenly coated, then dip into the cornflakes, ensuring it is fully coated.Air fry at 170C for 17 minutes; check after 15 minutes and lower the temperature if the cornflakes are getting too brown.If your air fryer has one basket, add the bacon 5 minutes after you start cooking the chicken, and cook for 10–12 minutes at 170C. If your air fryer has two baskets, cook the bacon separately at 200C for 8–10 minutes.To assemble, spread some mayo on the bottom halves of the brioche buns. Top with the lettuce, bacon, chicken, sliced tomato and pesto, if using, add the top halves of the buns and serve hot. Put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until they are about 2cm/¾in thick all over. Put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until they are about 2cm/¾in thick all over. In a shallow bowl, mix the cornflakes with the Cajun seasoning, paprika, oregano and lemon salt, if using. In a shallow bowl, mix the cornflakes with the Cajun seasoning, paprika, oregano and lemon salt, if using. Break the eggs into another shallow bowl and whisk with a fork. Break the eggs into another shallow bowl and whisk with a fork. Dip the chicken into the eggs until evenly coated, then dip into the cornflakes, ensuring it is fully coated. Dip the chicken into the eggs until evenly coated, then dip into the cornflakes, ensuring it is fully coated. Air fry at 170C for 17 minutes; check after 15 minutes and lower the temperature if the cornflakes are getting too brown. Air fry at 170C for 17 minutes; check after 15 minutes and lower the temperature if the cornflakes are getting too brown. If your air fryer has one basket, add the bacon 5 minutes after you start cooking the chicken, and cook for 10–12 minutes at 170C. If your air fryer has two baskets, cook the bacon separately at 200C for 8–10 minutes. If your air fryer has one basket, add the bacon 5 minutes after you start cooking the chicken, and cook for 10–12 minutes at 170C. If your air fryer has two baskets, cook the bacon separately at 200C for 8–10 minutes. To assemble, spread some mayo on the bottom halves of the brioche buns. Top with the lettuce, bacon, chicken, sliced tomato and pesto, if using, add the top halves of the buns and serve hot. To assemble, spread some mayo on the bottom halves of the brioche buns. Top with the lettuce, bacon, chicken, sliced tomato and pesto, if using, add the top halves of the buns and serve hot. Recipe tips Lemon salt is available in some large supermarkets and from online suppliers. You can make your own by mixing lemon zest with coarse salt in a pestle and mortar. | {
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"title": "Air fryer crispy chicken burger recipe",
"content": "An average of 3.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_cblt_burger_03517_16x9.jpg Pimp your BLT with a C for chicken coated in spicy cornflakes and cooked in the air fryer, all sandwiched in a brioche burger bun. 2 skinless chicken breasts70g/2½oz cornflakes, crushed 1 tsp Cajun seasoning1 tsp paprika 1 tsp dried oregano1 tsp lemon salt (optional, see recipe tip)2 free-range eggs 2 slices bacon, or more, to taste 2 skinless chicken breasts 70g/2½oz cornflakes, crushed 1 tsp Cajun seasoning 1 tsp paprika 1 tsp dried oregano 1 tsp lemon salt (optional, see recipe tip) 2 free-range eggs 2 slices bacon, or more, to taste 2 brioche burger bunslight mayonnaiseiceberg lettucesliced tomato 2 tsp pesto (optional) 2 brioche burger buns light mayonnaise iceberg lettuce sliced tomato 2 tsp pesto (optional) Method Put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until they are about 2cm/¾in thick all over.In a shallow bowl, mix the cornflakes with the Cajun seasoning, paprika, oregano and lemon salt, if using. Break the eggs into another shallow bowl and whisk with a fork.Dip the chicken into the eggs until evenly coated, then dip into the cornflakes, ensuring it is fully coated.Air fry at 170C for 17 minutes; check after 15 minutes and lower the temperature if the cornflakes are getting too brown.If your air fryer has one basket, add the bacon 5 minutes after you start cooking the chicken, and cook for 10–12 minutes at 170C. If your air fryer has two baskets, cook the bacon separately at 200C for 8–10 minutes.To assemble, spread some mayo on the bottom halves of the brioche buns. Top with the lettuce, bacon, chicken, sliced tomato and pesto, if using, add the top halves of the buns and serve hot. Put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until they are about 2cm/¾in thick all over. Put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until they are about 2cm/¾in thick all over. In a shallow bowl, mix the cornflakes with the Cajun seasoning, paprika, oregano and lemon salt, if using. In a shallow bowl, mix the cornflakes with the Cajun seasoning, paprika, oregano and lemon salt, if using. Break the eggs into another shallow bowl and whisk with a fork. Break the eggs into another shallow bowl and whisk with a fork. Dip the chicken into the eggs until evenly coated, then dip into the cornflakes, ensuring it is fully coated. Dip the chicken into the eggs until evenly coated, then dip into the cornflakes, ensuring it is fully coated. Air fry at 170C for 17 minutes; check after 15 minutes and lower the temperature if the cornflakes are getting too brown. Air fry at 170C for 17 minutes; check after 15 minutes and lower the temperature if the cornflakes are getting too brown. If your air fryer has one basket, add the bacon 5 minutes after you start cooking the chicken, and cook for 10–12 minutes at 170C. If your air fryer has two baskets, cook the bacon separately at 200C for 8–10 minutes. If your air fryer has one basket, add the bacon 5 minutes after you start cooking the chicken, and cook for 10–12 minutes at 170C. If your air fryer has two baskets, cook the bacon separately at 200C for 8–10 minutes. To assemble, spread some mayo on the bottom halves of the brioche buns. Top with the lettuce, bacon, chicken, sliced tomato and pesto, if using, add the top halves of the buns and serve hot. To assemble, spread some mayo on the bottom halves of the brioche buns. Top with the lettuce, bacon, chicken, sliced tomato and pesto, if using, add the top halves of the buns and serve hot. Recipe tips Lemon salt is available in some large supermarkets and from online suppliers. You can make your own by mixing lemon zest with coarse salt in a pestle and mortar."
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} | aadaeae67a59b238162258ca886b1df2469614c1e9e422e855909cd04609eb3b | Air fryer chicken strips recipe
An average of 3.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_strips_15576_16x9.jpg Southern-style flour dredged chicken strips are easy to make in the air fryer and make a great alternative to breaded chicken tenders. Serve with a creamy American-style honey mustard dipping sauce. 2 large garlic cloves, minced or crushed5 tbsp plain yoghurt¼ tsp salt, plus extra for seasoning2 chicken breasts6 tbsp plain flour6 tbsp panko breadcrumbs1 tsp sweet smoked paprika1 tsp garlic granules½ tsp cayenne pepperfreshly ground black pepper1 free-range egg olive oil cooking spray 2 large garlic cloves, minced or crushed 5 tbsp plain yoghurt ¼ tsp salt, plus extra for seasoning 2 chicken breasts 6 tbsp plain flour 6 tbsp panko breadcrumbs 1 tsp sweet smoked paprika 1 tsp garlic granules ½ tsp cayenne pepper freshly ground black pepper 1 free-range egg olive oil cooking spray 1 tbsp runny honey1 tbsp light mayonnaise1 tbsp Dijon mustard½ tbsp wholegrain mustard½ tsp white wine vinegar 1 tbsp runny honey 1 tbsp light mayonnaise 1 tbsp Dijon mustard ½ tbsp wholegrain mustard ½ tsp white wine vinegar Method To marinate the chicken, combine the garlic with the yoghurt and salt. Cut the chicken into roughly 3cm/1¼in wide strips and marinate in the yoghurt mixture for at least 20 minutes, or overnight.In a medium bowl combine the flour, breadcrumbs, paprika, garlic granules, cayenne pepper and a generous amount of salt and pepper to create the dredging mixture. In another small bowl, beat the egg and season with salt and pepper.Shake off any excess yoghurt from each chicken strip before dipping it first in the egg, then in the dredging mixture. Use one hand for wet ingredients and another for dry to avoid coating your fingers! Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of chicken strips in the bottom. Spray the top of the chicken strips with oil before air-frying for 15 minutes at 200C, turning roughly halfway through. Repeat until all the chicken strips are cooked (you will need to work in batches). Meanwhile, combine all the ingredients for the creamy honey mustard dip in a small bowl, and set aside. When all the chicken is cooked, serve alongside the dip. To marinate the chicken, combine the garlic with the yoghurt and salt. Cut the chicken into roughly 3cm/1¼in wide strips and marinate in the yoghurt mixture for at least 20 minutes, or overnight. To marinate the chicken, combine the garlic with the yoghurt and salt. Cut the chicken into roughly 3cm/1¼in wide strips and marinate in the yoghurt mixture for at least 20 minutes, or overnight. In a medium bowl combine the flour, breadcrumbs, paprika, garlic granules, cayenne pepper and a generous amount of salt and pepper to create the dredging mixture. In another small bowl, beat the egg and season with salt and pepper. In a medium bowl combine the flour, breadcrumbs, paprika, garlic granules, cayenne pepper and a generous amount of salt and pepper to create the dredging mixture. In another small bowl, beat the egg and season with salt and pepper. Shake off any excess yoghurt from each chicken strip before dipping it first in the egg, then in the dredging mixture. Use one hand for wet ingredients and another for dry to avoid coating your fingers! Shake off any excess yoghurt from each chicken strip before dipping it first in the egg, then in the dredging mixture. Use one hand for wet ingredients and another for dry to avoid coating your fingers! Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of chicken strips in the bottom. Spray the top of the chicken strips with oil before air-frying for 15 minutes at 200C, turning roughly halfway through. Repeat until all the chicken strips are cooked (you will need to work in batches). Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of chicken strips in the bottom. Spray the top of the chicken strips with oil before air-frying for 15 minutes at 200C, turning roughly halfway through. Repeat until all the chicken strips are cooked (you will need to work in batches). Meanwhile, combine all the ingredients for the creamy honey mustard dip in a small bowl, and set aside. When all the chicken is cooked, serve alongside the dip. Meanwhile, combine all the ingredients for the creamy honey mustard dip in a small bowl, and set aside. When all the chicken is cooked, serve alongside the dip. Recipe tips This recipe was tested working in two batches in a 3.2 litre/5½ pint basket air fryer, but it is not suited to a model fitted with a stirring paddle. It is also easily scaled up in a larger air fryer. | {
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"title": "Air fryer chicken strips recipe",
"content": "An average of 3.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_strips_15576_16x9.jpg Southern-style flour dredged chicken strips are easy to make in the air fryer and make a great alternative to breaded chicken tenders. Serve with a creamy American-style honey mustard dipping sauce. 2 large garlic cloves, minced or crushed5 tbsp plain yoghurt¼ tsp salt, plus extra for seasoning2 chicken breasts6 tbsp plain flour6 tbsp panko breadcrumbs1 tsp sweet smoked paprika1 tsp garlic granules½ tsp cayenne pepperfreshly ground black pepper1 free-range egg olive oil cooking spray 2 large garlic cloves, minced or crushed 5 tbsp plain yoghurt ¼ tsp salt, plus extra for seasoning 2 chicken breasts 6 tbsp plain flour 6 tbsp panko breadcrumbs 1 tsp sweet smoked paprika 1 tsp garlic granules ½ tsp cayenne pepper freshly ground black pepper 1 free-range egg olive oil cooking spray 1 tbsp runny honey1 tbsp light mayonnaise1 tbsp Dijon mustard½ tbsp wholegrain mustard½ tsp white wine vinegar 1 tbsp runny honey 1 tbsp light mayonnaise 1 tbsp Dijon mustard ½ tbsp wholegrain mustard ½ tsp white wine vinegar Method To marinate the chicken, combine the garlic with the yoghurt and salt. Cut the chicken into roughly 3cm/1¼in wide strips and marinate in the yoghurt mixture for at least 20 minutes, or overnight.In a medium bowl combine the flour, breadcrumbs, paprika, garlic granules, cayenne pepper and a generous amount of salt and pepper to create the dredging mixture. In another small bowl, beat the egg and season with salt and pepper.Shake off any excess yoghurt from each chicken strip before dipping it first in the egg, then in the dredging mixture. Use one hand for wet ingredients and another for dry to avoid coating your fingers! Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of chicken strips in the bottom. Spray the top of the chicken strips with oil before air-frying for 15 minutes at 200C, turning roughly halfway through. Repeat until all the chicken strips are cooked (you will need to work in batches). Meanwhile, combine all the ingredients for the creamy honey mustard dip in a small bowl, and set aside. When all the chicken is cooked, serve alongside the dip. To marinate the chicken, combine the garlic with the yoghurt and salt. Cut the chicken into roughly 3cm/1¼in wide strips and marinate in the yoghurt mixture for at least 20 minutes, or overnight. To marinate the chicken, combine the garlic with the yoghurt and salt. Cut the chicken into roughly 3cm/1¼in wide strips and marinate in the yoghurt mixture for at least 20 minutes, or overnight. In a medium bowl combine the flour, breadcrumbs, paprika, garlic granules, cayenne pepper and a generous amount of salt and pepper to create the dredging mixture. In another small bowl, beat the egg and season with salt and pepper. In a medium bowl combine the flour, breadcrumbs, paprika, garlic granules, cayenne pepper and a generous amount of salt and pepper to create the dredging mixture. In another small bowl, beat the egg and season with salt and pepper. Shake off any excess yoghurt from each chicken strip before dipping it first in the egg, then in the dredging mixture. Use one hand for wet ingredients and another for dry to avoid coating your fingers! Shake off any excess yoghurt from each chicken strip before dipping it first in the egg, then in the dredging mixture. Use one hand for wet ingredients and another for dry to avoid coating your fingers! Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of chicken strips in the bottom. Spray the top of the chicken strips with oil before air-frying for 15 minutes at 200C, turning roughly halfway through. Repeat until all the chicken strips are cooked (you will need to work in batches). Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of chicken strips in the bottom. Spray the top of the chicken strips with oil before air-frying for 15 minutes at 200C, turning roughly halfway through. Repeat until all the chicken strips are cooked (you will need to work in batches). Meanwhile, combine all the ingredients for the creamy honey mustard dip in a small bowl, and set aside. When all the chicken is cooked, serve alongside the dip. Meanwhile, combine all the ingredients for the creamy honey mustard dip in a small bowl, and set aside. When all the chicken is cooked, serve alongside the dip. Recipe tips This recipe was tested working in two batches in a 3.2 litre/5½ pint basket air fryer, but it is not suited to a model fitted with a stirring paddle. It is also easily scaled up in a larger air fryer."
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} | 3c07aab19ae8b8a105ccb1d812e379b332284bc1d98e4a7d2c86231dc16db5ad | Air fryer chicken thighs with honey and soy glaze recipe
An average of 4.4 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_thighs_84845_16x9.jpg These sweet and sticky chicken thighs are packed with flavour and simple to make. Best of all, this meal won’t leave you with stacks of washing up. 2 tbsp runny honey 4 tbsp soy sauce 1 lime, zest and juice 2 tbsp sesame oil pinch chilli flakes20g/⅔oz fresh root ginger, peeled and grated 8 chicken thighs, skin on, bone in 40g/1½oz salted butter, dicedsalt and freshly ground black pepper 2 tbsp runny honey 4 tbsp soy sauce 1 lime, zest and juice 2 tbsp sesame oil pinch chilli flakes 20g/⅔oz fresh root ginger, peeled and grated 8 chicken thighs, skin on, bone in 40g/1½oz salted butter, diced salt and freshly ground black pepper 2 spring onions, finely sliced 2 tsp sesame seeds10g/⅓oz fresh coriander, stalks finely chopped, leaves roughly chopped 2 spring onions, finely sliced 2 tsp sesame seeds 10g/⅓oz fresh coriander, stalks finely chopped, leaves roughly chopped Method To make the marinade, whisk together the honey, soy sauce, lime zest and juice, sesame oil, chilli flakes and ginger in a large bowl. Pour half the mixture into a small saucepan and set aside.Add the chicken to the bowl, stirring to make sure the meat is well covered with the marinade and season well with salt and pepper. Chill in the fridge for 30 minutes.Preheat the air fryer to 200C.Place the chicken thighs skin-side down in the air fryer basket, spreading them out so they don’t quite touch. You may need to cook them in two batches depending on the size of your air fryer. Air fry for 22–25 minutes or until cooked through, turning them skin-side up after 10 minutes. Once cooked, remove the chicken from the basket and onto your serving plates. To make the glaze, bring the remaining marinade to the boil on the hob, then immediately remove from the heat and whisk in the butter.Drizzle the glaze over the chicken thighs and top with the sliced spring onions, sesame seeds and fresh coriander to serve. To make the marinade, whisk together the honey, soy sauce, lime zest and juice, sesame oil, chilli flakes and ginger in a large bowl. Pour half the mixture into a small saucepan and set aside. To make the marinade, whisk together the honey, soy sauce, lime zest and juice, sesame oil, chilli flakes and ginger in a large bowl. Pour half the mixture into a small saucepan and set aside. Add the chicken to the bowl, stirring to make sure the meat is well covered with the marinade and season well with salt and pepper. Chill in the fridge for 30 minutes. Add the chicken to the bowl, stirring to make sure the meat is well covered with the marinade and season well with salt and pepper. Chill in the fridge for 30 minutes. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Place the chicken thighs skin-side down in the air fryer basket, spreading them out so they don’t quite touch. You may need to cook them in two batches depending on the size of your air fryer. Air fry for 22–25 minutes or until cooked through, turning them skin-side up after 10 minutes. Place the chicken thighs skin-side down in the air fryer basket, spreading them out so they don’t quite touch. You may need to cook them in two batches depending on the size of your air fryer. Air fry for 22–25 minutes or until cooked through, turning them skin-side up after 10 minutes. Once cooked, remove the chicken from the basket and onto your serving plates. Once cooked, remove the chicken from the basket and onto your serving plates. To make the glaze, bring the remaining marinade to the boil on the hob, then immediately remove from the heat and whisk in the butter. To make the glaze, bring the remaining marinade to the boil on the hob, then immediately remove from the heat and whisk in the butter. Drizzle the glaze over the chicken thighs and top with the sliced spring onions, sesame seeds and fresh coriander to serve. Drizzle the glaze over the chicken thighs and top with the sliced spring onions, sesame seeds and fresh coriander to serve. | {
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"title": "Air fryer chicken thighs with honey and soy glaze recipe",
"content": "An average of 4.4 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_thighs_84845_16x9.jpg These sweet and sticky chicken thighs are packed with flavour and simple to make. Best of all, this meal won’t leave you with stacks of washing up. 2 tbsp runny honey 4 tbsp soy sauce 1 lime, zest and juice 2 tbsp sesame oil pinch chilli flakes20g/⅔oz fresh root ginger, peeled and grated 8 chicken thighs, skin on, bone in 40g/1½oz salted butter, dicedsalt and freshly ground black pepper 2 tbsp runny honey 4 tbsp soy sauce 1 lime, zest and juice 2 tbsp sesame oil pinch chilli flakes 20g/⅔oz fresh root ginger, peeled and grated 8 chicken thighs, skin on, bone in 40g/1½oz salted butter, diced salt and freshly ground black pepper 2 spring onions, finely sliced 2 tsp sesame seeds10g/⅓oz fresh coriander, stalks finely chopped, leaves roughly chopped 2 spring onions, finely sliced 2 tsp sesame seeds 10g/⅓oz fresh coriander, stalks finely chopped, leaves roughly chopped Method To make the marinade, whisk together the honey, soy sauce, lime zest and juice, sesame oil, chilli flakes and ginger in a large bowl. Pour half the mixture into a small saucepan and set aside.Add the chicken to the bowl, stirring to make sure the meat is well covered with the marinade and season well with salt and pepper. Chill in the fridge for 30 minutes.Preheat the air fryer to 200C.Place the chicken thighs skin-side down in the air fryer basket, spreading them out so they don’t quite touch. You may need to cook them in two batches depending on the size of your air fryer. Air fry for 22–25 minutes or until cooked through, turning them skin-side up after 10 minutes. Once cooked, remove the chicken from the basket and onto your serving plates. To make the glaze, bring the remaining marinade to the boil on the hob, then immediately remove from the heat and whisk in the butter.Drizzle the glaze over the chicken thighs and top with the sliced spring onions, sesame seeds and fresh coriander to serve. To make the marinade, whisk together the honey, soy sauce, lime zest and juice, sesame oil, chilli flakes and ginger in a large bowl. Pour half the mixture into a small saucepan and set aside. To make the marinade, whisk together the honey, soy sauce, lime zest and juice, sesame oil, chilli flakes and ginger in a large bowl. Pour half the mixture into a small saucepan and set aside. Add the chicken to the bowl, stirring to make sure the meat is well covered with the marinade and season well with salt and pepper. Chill in the fridge for 30 minutes. Add the chicken to the bowl, stirring to make sure the meat is well covered with the marinade and season well with salt and pepper. Chill in the fridge for 30 minutes. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Place the chicken thighs skin-side down in the air fryer basket, spreading them out so they don’t quite touch. You may need to cook them in two batches depending on the size of your air fryer. Air fry for 22–25 minutes or until cooked through, turning them skin-side up after 10 minutes. Place the chicken thighs skin-side down in the air fryer basket, spreading them out so they don’t quite touch. You may need to cook them in two batches depending on the size of your air fryer. Air fry for 22–25 minutes or until cooked through, turning them skin-side up after 10 minutes. Once cooked, remove the chicken from the basket and onto your serving plates. Once cooked, remove the chicken from the basket and onto your serving plates. To make the glaze, bring the remaining marinade to the boil on the hob, then immediately remove from the heat and whisk in the butter. To make the glaze, bring the remaining marinade to the boil on the hob, then immediately remove from the heat and whisk in the butter. Drizzle the glaze over the chicken thighs and top with the sliced spring onions, sesame seeds and fresh coriander to serve. Drizzle the glaze over the chicken thighs and top with the sliced spring onions, sesame seeds and fresh coriander to serve."
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} | 613f3c0c9db256457fc440cc4f028dde73f1d617856d6eff3954ecf7093b2421 | Air fryer chicken bites with sweet and sour sauce recipe
An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_bites_48482_16x9.jpg Try these perfect air-fried crispy chicken bites with a really simple sweet and sour sauce. Sweet potato or aubergine would be great veggie alternatives, too. 2 chicken breasts, cut into 1cm/½in bite-size pieces 5 tbsp plain flour1 large free-range egg, beaten with 1 tbsp whole milk80g/2¾oz panko breadcrumbscooking oil spray2 spring onions, sliced, to servesalt and freshly ground black pepper 2 chicken breasts, cut into 1cm/½in bite-size pieces 5 tbsp plain flour 1 large free-range egg, beaten with 1 tbsp whole milk 80g/2¾oz panko breadcrumbs cooking oil spray 2 spring onions, sliced, to serve salt and freshly ground black pepper 150ml/¼ pint pineapple juice40g/1½oz light brown sugar40ml/1½fl oz apple cider vinegar2 tbsp tomato ketchup1 tbsp low salt soy sauce1 tbsp cornflour, mixed to a smooth paste with 2 tbsp of the pineapple juice 150ml/¼ pint pineapple juice 40g/1½oz light brown sugar 40ml/1½fl oz apple cider vinegar 2 tbsp tomato ketchup 1 tbsp low salt soy sauce 1 tbsp cornflour, mixed to a smooth paste with 2 tbsp of the pineapple juice Method Preheat the air fryer to 190C.Add the flour to a plate and season with salt and pepper. Place the egg and milk mixture in a small bowl and place the breadcrumbs in a larger bowl. Toss the chicken pieces first in the flour, then the egg, then finally the breadcrumbs. Add the coated chicken to the air fryer in batches, spreading out into a single layer and adding a few sprays of cooking oil. Air fry for 8–10 minutes, until crispy and cooked through.While the chicken is cooking, prepare the sauce. Place all the ingredients in a saucepan and bring to the boil, reduce to a simmer and stir constantly for 2–3 minutes, until the cornflour has thickened the sauce.Toss the crispy chicken bites in the sweet and sour sauce and top with spring onions to serve. Preheat the air fryer to 190C. Preheat the air fryer to 190C. Add the flour to a plate and season with salt and pepper. Place the egg and milk mixture in a small bowl and place the breadcrumbs in a larger bowl. Add the flour to a plate and season with salt and pepper. Place the egg and milk mixture in a small bowl and place the breadcrumbs in a larger bowl. Toss the chicken pieces first in the flour, then the egg, then finally the breadcrumbs. Toss the chicken pieces first in the flour, then the egg, then finally the breadcrumbs. Add the coated chicken to the air fryer in batches, spreading out into a single layer and adding a few sprays of cooking oil. Air fry for 8–10 minutes, until crispy and cooked through. Add the coated chicken to the air fryer in batches, spreading out into a single layer and adding a few sprays of cooking oil. Air fry for 8–10 minutes, until crispy and cooked through. While the chicken is cooking, prepare the sauce. Place all the ingredients in a saucepan and bring to the boil, reduce to a simmer and stir constantly for 2–3 minutes, until the cornflour has thickened the sauce. While the chicken is cooking, prepare the sauce. Place all the ingredients in a saucepan and bring to the boil, reduce to a simmer and stir constantly for 2–3 minutes, until the cornflour has thickened the sauce. Toss the crispy chicken bites in the sweet and sour sauce and top with spring onions to serve. Toss the crispy chicken bites in the sweet and sour sauce and top with spring onions to serve. Recipe tips This recipe was developed using a 5.5 litre/9½ pint air fryer. | {
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"title": "Air fryer chicken bites with sweet and sour sauce recipe",
"content": "An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chicken_bites_48482_16x9.jpg Try these perfect air-fried crispy chicken bites with a really simple sweet and sour sauce. Sweet potato or aubergine would be great veggie alternatives, too. 2 chicken breasts, cut into 1cm/½in bite-size pieces 5 tbsp plain flour1 large free-range egg, beaten with 1 tbsp whole milk80g/2¾oz panko breadcrumbscooking oil spray2 spring onions, sliced, to servesalt and freshly ground black pepper 2 chicken breasts, cut into 1cm/½in bite-size pieces 5 tbsp plain flour 1 large free-range egg, beaten with 1 tbsp whole milk 80g/2¾oz panko breadcrumbs cooking oil spray 2 spring onions, sliced, to serve salt and freshly ground black pepper 150ml/¼ pint pineapple juice40g/1½oz light brown sugar40ml/1½fl oz apple cider vinegar2 tbsp tomato ketchup1 tbsp low salt soy sauce1 tbsp cornflour, mixed to a smooth paste with 2 tbsp of the pineapple juice 150ml/¼ pint pineapple juice 40g/1½oz light brown sugar 40ml/1½fl oz apple cider vinegar 2 tbsp tomato ketchup 1 tbsp low salt soy sauce 1 tbsp cornflour, mixed to a smooth paste with 2 tbsp of the pineapple juice Method Preheat the air fryer to 190C.Add the flour to a plate and season with salt and pepper. Place the egg and milk mixture in a small bowl and place the breadcrumbs in a larger bowl. Toss the chicken pieces first in the flour, then the egg, then finally the breadcrumbs. Add the coated chicken to the air fryer in batches, spreading out into a single layer and adding a few sprays of cooking oil. Air fry for 8–10 minutes, until crispy and cooked through.While the chicken is cooking, prepare the sauce. Place all the ingredients in a saucepan and bring to the boil, reduce to a simmer and stir constantly for 2–3 minutes, until the cornflour has thickened the sauce.Toss the crispy chicken bites in the sweet and sour sauce and top with spring onions to serve. Preheat the air fryer to 190C. Preheat the air fryer to 190C. Add the flour to a plate and season with salt and pepper. Place the egg and milk mixture in a small bowl and place the breadcrumbs in a larger bowl. Add the flour to a plate and season with salt and pepper. Place the egg and milk mixture in a small bowl and place the breadcrumbs in a larger bowl. Toss the chicken pieces first in the flour, then the egg, then finally the breadcrumbs. Toss the chicken pieces first in the flour, then the egg, then finally the breadcrumbs. Add the coated chicken to the air fryer in batches, spreading out into a single layer and adding a few sprays of cooking oil. Air fry for 8–10 minutes, until crispy and cooked through. Add the coated chicken to the air fryer in batches, spreading out into a single layer and adding a few sprays of cooking oil. Air fry for 8–10 minutes, until crispy and cooked through. While the chicken is cooking, prepare the sauce. Place all the ingredients in a saucepan and bring to the boil, reduce to a simmer and stir constantly for 2–3 minutes, until the cornflour has thickened the sauce. While the chicken is cooking, prepare the sauce. Place all the ingredients in a saucepan and bring to the boil, reduce to a simmer and stir constantly for 2–3 minutes, until the cornflour has thickened the sauce. Toss the crispy chicken bites in the sweet and sour sauce and top with spring onions to serve. Toss the crispy chicken bites in the sweet and sour sauce and top with spring onions to serve. Recipe tips This recipe was developed using a 5.5 litre/9½ pint air fryer."
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} | e0ec0581ee9141c87b2bc7191f770a1c074c9d7db419d93c8367732ae43fc70e | Air fryer harissa chicken with herby couscous recipe
Keep as close as possible to the size of chicken breast recommended in this recipe. If the breasts are much larger, the cooking time will need to be longer. Anything over 180g/6oz, or a particularly thick breast, and you may need to increase the cooking time. The timings given here should cook 150g/5½oz chicken breasts perfectly, but as air fryers vary so much, it’s best to test the chicken is ready by using a digital thermometer (it will need to be 75C). You could also pierce the thickest part of each breast with the tip of a knife. The chicken should be steaming hot throughout, any juices should run clear and there should be no pinkness remaining. Resting the chicken after cooking helps make it extra juicy and tender. You can use any fresh soft herbs you like for the couscous, but a mixture of at least two adds lots of flavour. You could also add sultanas, chopped dried apricots or toasted flaked almonds to make the couscous even more special. For griddled lemon wedges to serve alongside the chicken, place wedges of fresh lemon on the crisper plate and cook at 200C for 4–5 minutes, turning once. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times. | {
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"title": "Air fryer harissa chicken with herby couscous recipe",
"content": "Keep as close as possible to the size of chicken breast recommended in this recipe. If the breasts are much larger, the cooking time will need to be longer. Anything over 180g/6oz, or a particularly thick breast, and you may need to increase the cooking time. The timings given here should cook 150g/5½oz chicken breasts perfectly, but as air fryers vary so much, it’s best to test the chicken is ready by using a digital thermometer (it will need to be 75C). You could also pierce the thickest part of each breast with the tip of a knife. The chicken should be steaming hot throughout, any juices should run clear and there should be no pinkness remaining. Resting the chicken after cooking helps make it extra juicy and tender. You can use any fresh soft herbs you like for the couscous, but a mixture of at least two adds lots of flavour. You could also add sultanas, chopped dried apricots or toasted flaked almonds to make the couscous even more special. For griddled lemon wedges to serve alongside the chicken, place wedges of fresh lemon on the crisper plate and cook at 200C for 4–5 minutes, turning once. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times."
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} | 3d4303067ba616dc8e8705812c5264b3f69a3dcd2934789880ad8255b384cddc | Air fryer parsnips and carrots with chilli honey recipe
An average of 3.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_parsnips_94114_16x9.jpg Fuss-free and quick to make, Poppy O’Toole’s easy air-fried vegetables are a must for Christmas and beyond. 2 tbsp runny honey1 tsp dried chilli flakes, plus extra to sprinkle1 garlic clove, crushed2 large parsnips, trimmed, peeled and quartered 2 carrots, peeled and sliced in half lengthways1 tsp butter, meltedsalt and freshly ground black pepper 2 tbsp runny honey 1 tsp dried chilli flakes, plus extra to sprinkle 1 garlic clove, crushed 2 large parsnips, trimmed, peeled and quartered 2 carrots, peeled and sliced in half lengthways 1 tsp butter, melted salt and freshly ground black pepper Method Put the honey and chilli flakes into a small saucepan over medium heat and warm them up until the honey has turned slightly red. Add the garlic and set aside. Heat the air fryer to 180C. Put the parsnips and carrots in a bowl and drizzle over the melted butter and the chilli honey. Toss them together so the parsnips and carrots are fully coated (retain any honey left in the bowl as we will use it to glaze later).Add the parsnips and carrots to the air fryer basket and cook for 8 minutes, then give them a toss and glaze with any of the chilli honey that was remaining in the bowl. Season with salt and pepper.Return the parsnips and carrots to the air fryer for another 8 minutes, until they are well glazed and golden. If you think at this point they aren't tender and cooked through, keep cooking, checking on them in 4-minute intervals. Sprinkle with extra chilli flakes to serve. Put the honey and chilli flakes into a small saucepan over medium heat and warm them up until the honey has turned slightly red. Add the garlic and set aside. Put the honey and chilli flakes into a small saucepan over medium heat and warm them up until the honey has turned slightly red. Add the garlic and set aside. Heat the air fryer to 180C. Heat the air fryer to 180C. Put the parsnips and carrots in a bowl and drizzle over the melted butter and the chilli honey. Toss them together so the parsnips and carrots are fully coated (retain any honey left in the bowl as we will use it to glaze later). Put the parsnips and carrots in a bowl and drizzle over the melted butter and the chilli honey. Toss them together so the parsnips and carrots are fully coated (retain any honey left in the bowl as we will use it to glaze later). Add the parsnips and carrots to the air fryer basket and cook for 8 minutes, then give them a toss and glaze with any of the chilli honey that was remaining in the bowl. Season with salt and pepper. Add the parsnips and carrots to the air fryer basket and cook for 8 minutes, then give them a toss and glaze with any of the chilli honey that was remaining in the bowl. Season with salt and pepper. Return the parsnips and carrots to the air fryer for another 8 minutes, until they are well glazed and golden. If you think at this point they aren't tender and cooked through, keep cooking, checking on them in 4-minute intervals. Sprinkle with extra chilli flakes to serve. Return the parsnips and carrots to the air fryer for another 8 minutes, until they are well glazed and golden. If you think at this point they aren't tender and cooked through, keep cooking, checking on them in 4-minute intervals. Sprinkle with extra chilli flakes to serve. | {
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"title": "Air fryer parsnips and carrots with chilli honey recipe",
"content": "An average of 3.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_parsnips_94114_16x9.jpg Fuss-free and quick to make, Poppy O’Toole’s easy air-fried vegetables are a must for Christmas and beyond. 2 tbsp runny honey1 tsp dried chilli flakes, plus extra to sprinkle1 garlic clove, crushed2 large parsnips, trimmed, peeled and quartered 2 carrots, peeled and sliced in half lengthways1 tsp butter, meltedsalt and freshly ground black pepper 2 tbsp runny honey 1 tsp dried chilli flakes, plus extra to sprinkle 1 garlic clove, crushed 2 large parsnips, trimmed, peeled and quartered 2 carrots, peeled and sliced in half lengthways 1 tsp butter, melted salt and freshly ground black pepper Method Put the honey and chilli flakes into a small saucepan over medium heat and warm them up until the honey has turned slightly red. Add the garlic and set aside. Heat the air fryer to 180C. Put the parsnips and carrots in a bowl and drizzle over the melted butter and the chilli honey. Toss them together so the parsnips and carrots are fully coated (retain any honey left in the bowl as we will use it to glaze later).Add the parsnips and carrots to the air fryer basket and cook for 8 minutes, then give them a toss and glaze with any of the chilli honey that was remaining in the bowl. Season with salt and pepper.Return the parsnips and carrots to the air fryer for another 8 minutes, until they are well glazed and golden. If you think at this point they aren't tender and cooked through, keep cooking, checking on them in 4-minute intervals. Sprinkle with extra chilli flakes to serve. Put the honey and chilli flakes into a small saucepan over medium heat and warm them up until the honey has turned slightly red. Add the garlic and set aside. Put the honey and chilli flakes into a small saucepan over medium heat and warm them up until the honey has turned slightly red. Add the garlic and set aside. Heat the air fryer to 180C. Heat the air fryer to 180C. Put the parsnips and carrots in a bowl and drizzle over the melted butter and the chilli honey. Toss them together so the parsnips and carrots are fully coated (retain any honey left in the bowl as we will use it to glaze later). Put the parsnips and carrots in a bowl and drizzle over the melted butter and the chilli honey. Toss them together so the parsnips and carrots are fully coated (retain any honey left in the bowl as we will use it to glaze later). Add the parsnips and carrots to the air fryer basket and cook for 8 minutes, then give them a toss and glaze with any of the chilli honey that was remaining in the bowl. Season with salt and pepper. Add the parsnips and carrots to the air fryer basket and cook for 8 minutes, then give them a toss and glaze with any of the chilli honey that was remaining in the bowl. Season with salt and pepper. Return the parsnips and carrots to the air fryer for another 8 minutes, until they are well glazed and golden. If you think at this point they aren't tender and cooked through, keep cooking, checking on them in 4-minute intervals. Sprinkle with extra chilli flakes to serve. Return the parsnips and carrots to the air fryer for another 8 minutes, until they are well glazed and golden. If you think at this point they aren't tender and cooked through, keep cooking, checking on them in 4-minute intervals. Sprinkle with extra chilli flakes to serve."
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} | dd2a1acbf14851ae84aecd5b1e8dcc4df54a57b1f2f2430808ecc3e04aaebf13 | Air fryer roast sprouts recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_roast_sprouts_13729_16x9.jpg Get roasted, golden Brussels sprouts in the air fryer in minutes with this festive recipe. With pancetta and chestnuts, it's the perfect side dish without needing to fire up the oven. 500g/1lb 2oz small Brussels sprouts, peeled and halved180g/6¼oz ready-to-eat chestnuts, halved1 tbsp olive oil100g/3½oz pancetta cubessalt and freshly ground black pepper 500g/1lb 2oz small Brussels sprouts, peeled and halved 180g/6¼oz ready-to-eat chestnuts, halved 1 tbsp olive oil 100g/3½oz pancetta cubes salt and freshly ground black pepper Method Preheat the air fryer to 180C. Toss the sprouts and chestnuts with the oil in a bowl. Season well with salt and pepper and then stir in the pancetta. Add the sprout mixture to the air fryer in a single layer – you may need to do this in batches. Cook for 18–20 minutes, turning halfway through, until the sprouts are tender on the inside and crisp on the outside and the pancetta is crisp. Preheat the air fryer to 180C. Toss the sprouts and chestnuts with the oil in a bowl. Season well with salt and pepper and then stir in the pancetta. Preheat the air fryer to 180C. Toss the sprouts and chestnuts with the oil in a bowl. Season well with salt and pepper and then stir in the pancetta. Add the sprout mixture to the air fryer in a single layer – you may need to do this in batches. Cook for 18–20 minutes, turning halfway through, until the sprouts are tender on the inside and crisp on the outside and the pancetta is crisp. Add the sprout mixture to the air fryer in a single layer – you may need to do this in batches. Cook for 18–20 minutes, turning halfway through, until the sprouts are tender on the inside and crisp on the outside and the pancetta is crisp. | {
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"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_roast_sprouts_13729_16x9.jpg Get roasted, golden Brussels sprouts in the air fryer in minutes with this festive recipe. With pancetta and chestnuts, it's the perfect side dish without needing to fire up the oven. 500g/1lb 2oz small Brussels sprouts, peeled and halved180g/6¼oz ready-to-eat chestnuts, halved1 tbsp olive oil100g/3½oz pancetta cubessalt and freshly ground black pepper 500g/1lb 2oz small Brussels sprouts, peeled and halved 180g/6¼oz ready-to-eat chestnuts, halved 1 tbsp olive oil 100g/3½oz pancetta cubes salt and freshly ground black pepper Method Preheat the air fryer to 180C. Toss the sprouts and chestnuts with the oil in a bowl. Season well with salt and pepper and then stir in the pancetta. Add the sprout mixture to the air fryer in a single layer – you may need to do this in batches. Cook for 18–20 minutes, turning halfway through, until the sprouts are tender on the inside and crisp on the outside and the pancetta is crisp. Preheat the air fryer to 180C. Toss the sprouts and chestnuts with the oil in a bowl. Season well with salt and pepper and then stir in the pancetta. Preheat the air fryer to 180C. Toss the sprouts and chestnuts with the oil in a bowl. Season well with salt and pepper and then stir in the pancetta. Add the sprout mixture to the air fryer in a single layer – you may need to do this in batches. Cook for 18–20 minutes, turning halfway through, until the sprouts are tender on the inside and crisp on the outside and the pancetta is crisp. Add the sprout mixture to the air fryer in a single layer – you may need to do this in batches. Cook for 18–20 minutes, turning halfway through, until the sprouts are tender on the inside and crisp on the outside and the pancetta is crisp."
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} | 73e26642ed36e6d295a23b00ddd68e25c540290b2ab025de254d008a68877b6f | Air fryer roast potatoes recipe
An average of 3.3 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_roast_potatoes_59039_16x9.jpg If you’re looking for a lighter, healthier version of a roast potato, or you’re simply short on oven space, try this air fryer roast potato recipe for delicious, crisp on the outside, fluffy on the inside, roast potatoes! 2 large floury potatoes (approximately 450g/1lb) (see Recipe Tip)salt, to taste1 tbsp olive oil 2 large floury potatoes (approximately 450g/1lb) (see Recipe Tip) salt, to taste 1 tbsp olive oil Method Peel and quarter the potatoes before par-boiling them in a saucepan of already boiling, salted water for 15 minutes.Drain the potatoes well and leave them to steam dry for a minute or two before tossing with the olive oil and a generous seasoning of salt.Air-fry for 30 minutes at 200C, tossing every 10 minutes to ensure they crisp up and brown evenly. Peel and quarter the potatoes before par-boiling them in a saucepan of already boiling, salted water for 15 minutes. Peel and quarter the potatoes before par-boiling them in a saucepan of already boiling, salted water for 15 minutes. Drain the potatoes well and leave them to steam dry for a minute or two before tossing with the olive oil and a generous seasoning of salt. Drain the potatoes well and leave them to steam dry for a minute or two before tossing with the olive oil and a generous seasoning of salt. Air-fry for 30 minutes at 200C, tossing every 10 minutes to ensure they crisp up and brown evenly. Air-fry for 30 minutes at 200C, tossing every 10 minutes to ensure they crisp up and brown evenly. Recipe tips This recipe was tested in a 3.2 litre/5½ pint basket air fryer. It will also work in a model fitted with a stirring paddle – in this case, you will not need to toss the potatoes during cooking. It is also easily scaled up to feed more people in a larger air fryer. Large potatoes are best for this recipe, if you are using smaller potatoes make sure they are cut into large chunks or reduce the par-boil time. | {
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"title": "Air fryer roast potatoes recipe",
"content": "An average of 3.3 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_roast_potatoes_59039_16x9.jpg If you’re looking for a lighter, healthier version of a roast potato, or you’re simply short on oven space, try this air fryer roast potato recipe for delicious, crisp on the outside, fluffy on the inside, roast potatoes! 2 large floury potatoes (approximately 450g/1lb) (see Recipe Tip)salt, to taste1 tbsp olive oil 2 large floury potatoes (approximately 450g/1lb) (see Recipe Tip) salt, to taste 1 tbsp olive oil Method Peel and quarter the potatoes before par-boiling them in a saucepan of already boiling, salted water for 15 minutes.Drain the potatoes well and leave them to steam dry for a minute or two before tossing with the olive oil and a generous seasoning of salt.Air-fry for 30 minutes at 200C, tossing every 10 minutes to ensure they crisp up and brown evenly. Peel and quarter the potatoes before par-boiling them in a saucepan of already boiling, salted water for 15 minutes. Peel and quarter the potatoes before par-boiling them in a saucepan of already boiling, salted water for 15 minutes. Drain the potatoes well and leave them to steam dry for a minute or two before tossing with the olive oil and a generous seasoning of salt. Drain the potatoes well and leave them to steam dry for a minute or two before tossing with the olive oil and a generous seasoning of salt. Air-fry for 30 minutes at 200C, tossing every 10 minutes to ensure they crisp up and brown evenly. Air-fry for 30 minutes at 200C, tossing every 10 minutes to ensure they crisp up and brown evenly. Recipe tips This recipe was tested in a 3.2 litre/5½ pint basket air fryer. It will also work in a model fitted with a stirring paddle – in this case, you will not need to toss the potatoes during cooking. It is also easily scaled up to feed more people in a larger air fryer. Large potatoes are best for this recipe, if you are using smaller potatoes make sure they are cut into large chunks or reduce the par-boil time."
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} | 65bee3edcac76a107bc1f5e94863f999d0854e80e393430ea22ac4b25e2bedc8 | Air fryer Yorkshire pudding recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_yorkshire_91545_16x9.jpg Yorkshire puddings rise brilliantly in an air fryer but need to be cooked in a baking tin or aluminium dish on an air-fryer trivet otherwise they result in a dreaded soggy bottom. For this recipe you will need an air fryer with a 3.8 litre/6¾ pint drawer and a 19x12x2.5cm/7½x4½x1in baking tin. 50g/1¾oz plain flour 50ml/2fl oz full-fat milk 1 free-range egg ½ tbsp vegetable oil, beef or goose fatsalt and freshly ground black pepper 50g/1¾oz plain flour 50ml/2fl oz full-fat milk 1 free-range egg ½ tbsp vegetable oil, beef or goose fat salt and freshly ground black pepper Method Place the flour in a small bowl, season with salt and pepper and whisk to form a well in the centre. Pour the milk and 25ml/¾fl oz water into a measuring jug and beat in the egg. Slowly whisk the egg mixture into the flour until it forms a smooth batter. Leave to rest at room temperature for 30 minutes. Preheat the air fryer for 5 minutes at 180C.Place a 19x12x2.5cm/7½x4½x1in baking tin on an air-fryer trivet. Add the oil then pour in the batter. Cook in the air fryer for 18 minutes. The Yorkshire pudding should come out well risen, golden on top and perfectly cooked underneath. Place the flour in a small bowl, season with salt and pepper and whisk to form a well in the centre. Place the flour in a small bowl, season with salt and pepper and whisk to form a well in the centre. Pour the milk and 25ml/¾fl oz water into a measuring jug and beat in the egg. Pour the milk and 25ml/¾fl oz water into a measuring jug and beat in the egg. Slowly whisk the egg mixture into the flour until it forms a smooth batter. Leave to rest at room temperature for 30 minutes. Slowly whisk the egg mixture into the flour until it forms a smooth batter. Leave to rest at room temperature for 30 minutes. Preheat the air fryer for 5 minutes at 180C. Preheat the air fryer for 5 minutes at 180C. Place a 19x12x2.5cm/7½x4½x1in baking tin on an air-fryer trivet. Add the oil then pour in the batter. Cook in the air fryer for 18 minutes. The Yorkshire pudding should come out well risen, golden on top and perfectly cooked underneath. Place a 19x12x2.5cm/7½x4½x1in baking tin on an air-fryer trivet. Add the oil then pour in the batter. Cook in the air fryer for 18 minutes. The Yorkshire pudding should come out well risen, golden on top and perfectly cooked underneath. Recipe tips You do not need to preheat the baking tin or oil because when the tin is unfilled, the air might move it around. Providing you preheat the air fryer and use the right kind of tin, everything quickly heats up to achieve the perfect rise. Try and find the largest tin or aluminium dish that fits in the air fryer so the mixture can spread out, otherwise it might get scorched on the top. | {
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"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_yorkshire_91545_16x9.jpg Yorkshire puddings rise brilliantly in an air fryer but need to be cooked in a baking tin or aluminium dish on an air-fryer trivet otherwise they result in a dreaded soggy bottom. For this recipe you will need an air fryer with a 3.8 litre/6¾ pint drawer and a 19x12x2.5cm/7½x4½x1in baking tin. 50g/1¾oz plain flour 50ml/2fl oz full-fat milk 1 free-range egg ½ tbsp vegetable oil, beef or goose fatsalt and freshly ground black pepper 50g/1¾oz plain flour 50ml/2fl oz full-fat milk 1 free-range egg ½ tbsp vegetable oil, beef or goose fat salt and freshly ground black pepper Method Place the flour in a small bowl, season with salt and pepper and whisk to form a well in the centre. Pour the milk and 25ml/¾fl oz water into a measuring jug and beat in the egg. Slowly whisk the egg mixture into the flour until it forms a smooth batter. Leave to rest at room temperature for 30 minutes. Preheat the air fryer for 5 minutes at 180C.Place a 19x12x2.5cm/7½x4½x1in baking tin on an air-fryer trivet. Add the oil then pour in the batter. Cook in the air fryer for 18 minutes. The Yorkshire pudding should come out well risen, golden on top and perfectly cooked underneath. Place the flour in a small bowl, season with salt and pepper and whisk to form a well in the centre. Place the flour in a small bowl, season with salt and pepper and whisk to form a well in the centre. Pour the milk and 25ml/¾fl oz water into a measuring jug and beat in the egg. Pour the milk and 25ml/¾fl oz water into a measuring jug and beat in the egg. Slowly whisk the egg mixture into the flour until it forms a smooth batter. Leave to rest at room temperature for 30 minutes. Slowly whisk the egg mixture into the flour until it forms a smooth batter. Leave to rest at room temperature for 30 minutes. Preheat the air fryer for 5 minutes at 180C. Preheat the air fryer for 5 minutes at 180C. Place a 19x12x2.5cm/7½x4½x1in baking tin on an air-fryer trivet. Add the oil then pour in the batter. Cook in the air fryer for 18 minutes. The Yorkshire pudding should come out well risen, golden on top and perfectly cooked underneath. Place a 19x12x2.5cm/7½x4½x1in baking tin on an air-fryer trivet. Add the oil then pour in the batter. Cook in the air fryer for 18 minutes. The Yorkshire pudding should come out well risen, golden on top and perfectly cooked underneath. Recipe tips You do not need to preheat the baking tin or oil because when the tin is unfilled, the air might move it around. Providing you preheat the air fryer and use the right kind of tin, everything quickly heats up to achieve the perfect rise. Try and find the largest tin or aluminium dish that fits in the air fryer so the mixture can spread out, otherwise it might get scorched on the top."
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} | 6a28b35c3f3aa8703a11880c89ae6ba9c1b1573823cc521f96452ea554358c7c | Mini hasselback potatoes recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_hasselback_potatoes_49961_16x9.jpg These little hasselback canapés can be made in an air fryer or the oven. They take a little effort to get them to open up and crisp nicely, but it's worth it. Just make sure you don't overcrowd the fryer, and turn them regularly so they don't get stuck together. 800g/1lb 2oz baby new potatoes3 tbsp vegetable oil2 tsp flaky sea salt 800g/1lb 2oz baby new potatoes 3 tbsp vegetable oil 2 tsp flaky sea salt 100g/3½oz soured cream2 tbsp chopped chivessalt and freshly ground black pepper 100g/3½oz soured cream 2 tbsp chopped chives salt and freshly ground black pepper Method Fill a large bowl with water. Put each potato on the chopping board between two chopsticks (or two wooden spoon handles). Using a sharp knife, slice the potato partway through, creating 1mm "leaves" (the chopsticks will prevent you from cutting all the way through). Put the sliced potatoes into the bowl of water to soak while you slice the remaining potatoes. Give the potatoes a little wash, squeezing the ends to open the "leaves" up to get the water in between each slice. Any starch between the slices tends to stick them back together as they cook.Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible. Dry the bowl, then return the potatoes to the bowl and drizzle over the oil, ideally getting it in between the slices. Rub the potatoes all over with the oil so they are coated. Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices.Preheat the air fryer to 180C (or an oven to 200C/180C Fan/Gas 6). Cook the potatoes in the air fryer for 25–30 minutes, shaking every 10 minutes if the machine doesn't have a turning paddle, until the potatoes are cooked through and the slices are crisped up. They should be golden brown and the "leaves" will be crisp. (If baking, cook the potatoes for 30–40 minutes.) Fill a large bowl with water. Put each potato on the chopping board between two chopsticks (or two wooden spoon handles). Using a sharp knife, slice the potato partway through, creating 1mm "leaves" (the chopsticks will prevent you from cutting all the way through). Fill a large bowl with water. Put each potato on the chopping board between two chopsticks (or two wooden spoon handles). Using a sharp knife, slice the potato partway through, creating 1mm "leaves" (the chopsticks will prevent you from cutting all the way through). Put the sliced potatoes into the bowl of water to soak while you slice the remaining potatoes. Give the potatoes a little wash, squeezing the ends to open the "leaves" up to get the water in between each slice. Any starch between the slices tends to stick them back together as they cook. Put the sliced potatoes into the bowl of water to soak while you slice the remaining potatoes. Give the potatoes a little wash, squeezing the ends to open the "leaves" up to get the water in between each slice. Any starch between the slices tends to stick them back together as they cook. Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible. Dry the bowl, then return the potatoes to the bowl and drizzle over the oil, ideally getting it in between the slices. Rub the potatoes all over with the oil so they are coated. Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible. Dry the bowl, then return the potatoes to the bowl and drizzle over the oil, ideally getting it in between the slices. Rub the potatoes all over with the oil so they are coated. Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices. Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices. Preheat the air fryer to 180C (or an oven to 200C/180C Fan/Gas 6). Cook the potatoes in the air fryer for 25–30 minutes, shaking every 10 minutes if the machine doesn't have a turning paddle, until the potatoes are cooked through and the slices are crisped up. They should be golden brown and the "leaves" will be crisp. (If baking, cook the potatoes for 30–40 minutes.) Preheat the air fryer to 180C (or an oven to 200C/180C Fan/Gas 6). Cook the potatoes in the air fryer for 25–30 minutes, shaking every 10 minutes if the machine doesn't have a turning paddle, until the potatoes are cooked through and the slices are crisped up. They should be golden brown and the "leaves" will be crisp. (If baking, cook the potatoes for 30–40 minutes.) Recipe tips Serve these salty snacks just as they come, or grate over some Parmesan before serving. You can easily double the recipe. If you're making them in the oven they'll take the same amount of time, but you may need to air fry in two batches. | {
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"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_hasselback_potatoes_49961_16x9.jpg These little hasselback canapés can be made in an air fryer or the oven. They take a little effort to get them to open up and crisp nicely, but it's worth it. Just make sure you don't overcrowd the fryer, and turn them regularly so they don't get stuck together. 800g/1lb 2oz baby new potatoes3 tbsp vegetable oil2 tsp flaky sea salt 800g/1lb 2oz baby new potatoes 3 tbsp vegetable oil 2 tsp flaky sea salt 100g/3½oz soured cream2 tbsp chopped chivessalt and freshly ground black pepper 100g/3½oz soured cream 2 tbsp chopped chives salt and freshly ground black pepper Method Fill a large bowl with water. Put each potato on the chopping board between two chopsticks (or two wooden spoon handles). Using a sharp knife, slice the potato partway through, creating 1mm \"leaves\" (the chopsticks will prevent you from cutting all the way through). Put the sliced potatoes into the bowl of water to soak while you slice the remaining potatoes. Give the potatoes a little wash, squeezing the ends to open the \"leaves\" up to get the water in between each slice. Any starch between the slices tends to stick them back together as they cook.Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible. Dry the bowl, then return the potatoes to the bowl and drizzle over the oil, ideally getting it in between the slices. Rub the potatoes all over with the oil so they are coated. Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices.Preheat the air fryer to 180C (or an oven to 200C/180C Fan/Gas 6). Cook the potatoes in the air fryer for 25–30 minutes, shaking every 10 minutes if the machine doesn't have a turning paddle, until the potatoes are cooked through and the slices are crisped up. They should be golden brown and the \"leaves\" will be crisp. (If baking, cook the potatoes for 30–40 minutes.) Fill a large bowl with water. Put each potato on the chopping board between two chopsticks (or two wooden spoon handles). Using a sharp knife, slice the potato partway through, creating 1mm \"leaves\" (the chopsticks will prevent you from cutting all the way through). Fill a large bowl with water. Put each potato on the chopping board between two chopsticks (or two wooden spoon handles). Using a sharp knife, slice the potato partway through, creating 1mm \"leaves\" (the chopsticks will prevent you from cutting all the way through). Put the sliced potatoes into the bowl of water to soak while you slice the remaining potatoes. Give the potatoes a little wash, squeezing the ends to open the \"leaves\" up to get the water in between each slice. Any starch between the slices tends to stick them back together as they cook. Put the sliced potatoes into the bowl of water to soak while you slice the remaining potatoes. Give the potatoes a little wash, squeezing the ends to open the \"leaves\" up to get the water in between each slice. Any starch between the slices tends to stick them back together as they cook. Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible. Dry the bowl, then return the potatoes to the bowl and drizzle over the oil, ideally getting it in between the slices. Rub the potatoes all over with the oil so they are coated. Drain the potatoes and roll them onto a clean tea towel to dry them as much as possible. Dry the bowl, then return the potatoes to the bowl and drizzle over the oil, ideally getting it in between the slices. Rub the potatoes all over with the oil so they are coated. Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices. Sprinkle each potato with a pinch of flaky salt, trying to get it between the potato slices. Preheat the air fryer to 180C (or an oven to 200C/180C Fan/Gas 6). Cook the potatoes in the air fryer for 25–30 minutes, shaking every 10 minutes if the machine doesn't have a turning paddle, until the potatoes are cooked through and the slices are crisped up. They should be golden brown and the \"leaves\" will be crisp. (If baking, cook the potatoes for 30–40 minutes.) Preheat the air fryer to 180C (or an oven to 200C/180C Fan/Gas 6). Cook the potatoes in the air fryer for 25–30 minutes, shaking every 10 minutes if the machine doesn't have a turning paddle, until the potatoes are cooked through and the slices are crisped up. They should be golden brown and the \"leaves\" will be crisp. (If baking, cook the potatoes for 30–40 minutes.) Recipe tips Serve these salty snacks just as they come, or grate over some Parmesan before serving. You can easily double the recipe. If you're making them in the oven they'll take the same amount of time, but you may need to air fry in two batches."
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This recipe was tested using a 4-litre/7-pint air fryer. Cooking times will vary if using one with a larger capacity. This recipe is not recommended for an air fryer with a smaller capacity. Check your manufacturer’s instructions for guidance on foil. You can also use an 18cm/7in shallow round cake tin for cooking the toad-in-the-hole. Line the base and sides of the tin with a 25cm/10in disc of baking paper, pushing into the sides and leaving the excess sitting a little above the rim of the tin. It doesn’t matter if the paper looks a bit ruffled (it will add character to the dish), but make sure it is well away from any heating elements in the oven. The paper discs are used to stop the batter seeping through the bottom of a loose-based cake tin. If your tin has a solid base, you shouldn’t need one, but you will need to grease the tin well. If the sausages start to overbrown before the batter is ready, reduce the heat to 160C and cook for a few minutes more. The cooked batter won’t be quite as crisp and airy as a traditional toad in the hole, but it should be puffed up and browned a little on the bottom as well as the top. | {
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"title": "Air fryer toad in the hole recipe",
"content": "This recipe was tested using a 4-litre/7-pint air fryer. Cooking times will vary if using one with a larger capacity. This recipe is not recommended for an air fryer with a smaller capacity. Check your manufacturer’s instructions for guidance on foil. You can also use an 18cm/7in shallow round cake tin for cooking the toad-in-the-hole. Line the base and sides of the tin with a 25cm/10in disc of baking paper, pushing into the sides and leaving the excess sitting a little above the rim of the tin. It doesn’t matter if the paper looks a bit ruffled (it will add character to the dish), but make sure it is well away from any heating elements in the oven. The paper discs are used to stop the batter seeping through the bottom of a loose-based cake tin. If your tin has a solid base, you shouldn’t need one, but you will need to grease the tin well. If the sausages start to overbrown before the batter is ready, reduce the heat to 160C and cook for a few minutes more. The cooked batter won’t be quite as crisp and airy as a traditional toad in the hole, but it should be puffed up and browned a little on the bottom as well as the top."
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} | a90afcb13218a946ae3149544011b8da8dda0c583ea012e669e3639758b1a4bb | Air fryer gammon, fried eggs and garlic fries recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_gammon_with_36521_16x9.jpg This decadent brunch is guaranteed to get your day off to a delicious start! I like to think of it as a naughtier version of Eggs Benedict. With a few cheats like shop-bought fries and Hollandaise, it’s simpler than you might think to make. 2 smoked or unsmoked gammon steaks (150–200g/5½–7oz each), about 1cm/½in thick 4 tbsp Hollandaise sauce, to serve2 tsp finely snipped fresh chives, to serve 2 smoked or unsmoked gammon steaks (150–200g/5½–7oz each), about 1cm/½in thick 4 tbsp Hollandaise sauce, to serve 2 tsp finely snipped fresh chives, to serve 1½ tbsp pineapple or orange juice 2 tsp brown sugar 1 tsp Dijon mustard 1½ tbsp pineapple or orange juice 2 tsp brown sugar 1 tsp Dijon mustard 2 tbsp butter, softened2 garlic cloves, finely chopped 20g/¾oz Parmesan, finely grated 400g/14oz frozen French fries 2 tbsp butter, softened 2 garlic cloves, finely chopped 20g/¾oz Parmesan, finely grated 400g/14oz frozen French fries ½ tsp vegetable oil 2 free-range eggs ½ tsp vegetable oil 2 free-range eggs Method If there is a layer of fat on the gammon steaks, use a sharp knife or scissors to cut into the fat (but not the meat) at 2cm/¾in intervals. This will stop it curling up when cooking.To make the glaze, mix together the pineapple juice, sugar and mustard in a bowl. Dip the gammon steaks into the glaze, making sure they are completely covered. Preheat the air fryer to 180C. Add the gammon steaks in a single layer and pour over any excess glaze. Cook for 10 minutes, turning them over halfway through, or until completely cooked through. Transfer the steaks to a warmed plate along with any cooking juices from the basket and loosely cover with kitchen foil.To make the fries, mix together the butter, garlic and Parmesan in a small bowl. Cook the fries in the air fryer for 5 minutes less than the packet instructions then tip into a bowl. Dot over the garlic butter and toss. Return the fries to the air fryer and cook for the remaining 5 minutes. Remove from the air fryer pouring over any garlic butter that has escaped and cover with kitchen foil to keep warm. To make the eggs, preheat the air fryer to 180C. Add the oil to a thin heatproof tin that fits in the air fryer. Crack in the eggs. Cook for 3–5 minutes, checking after 3 minutes – the whites should be opaque and the yolks cooked to your liking. Alternatively, you could fry the eggs in a frying pan on the hob while the fries are finishing in the air fryer. Divide the fries between two warmed plates. Place the gammon steaks with any of their juices on top then the fried eggs. Spoon over the Hollandaise and finish with a sprinkling of the chives. If there is a layer of fat on the gammon steaks, use a sharp knife or scissors to cut into the fat (but not the meat) at 2cm/¾in intervals. This will stop it curling up when cooking. If there is a layer of fat on the gammon steaks, use a sharp knife or scissors to cut into the fat (but not the meat) at 2cm/¾in intervals. This will stop it curling up when cooking. To make the glaze, mix together the pineapple juice, sugar and mustard in a bowl. Dip the gammon steaks into the glaze, making sure they are completely covered. To make the glaze, mix together the pineapple juice, sugar and mustard in a bowl. Dip the gammon steaks into the glaze, making sure they are completely covered. Preheat the air fryer to 180C. Add the gammon steaks in a single layer and pour over any excess glaze. Cook for 10 minutes, turning them over halfway through, or until completely cooked through. Transfer the steaks to a warmed plate along with any cooking juices from the basket and loosely cover with kitchen foil. Preheat the air fryer to 180C. Add the gammon steaks in a single layer and pour over any excess glaze. Cook for 10 minutes, turning them over halfway through, or until completely cooked through. Transfer the steaks to a warmed plate along with any cooking juices from the basket and loosely cover with kitchen foil. To make the fries, mix together the butter, garlic and Parmesan in a small bowl. Cook the fries in the air fryer for 5 minutes less than the packet instructions then tip into a bowl. Dot over the garlic butter and toss. Return the fries to the air fryer and cook for the remaining 5 minutes. Remove from the air fryer pouring over any garlic butter that has escaped and cover with kitchen foil to keep warm. To make the fries, mix together the butter, garlic and Parmesan in a small bowl. Cook the fries in the air fryer for 5 minutes less than the packet instructions then tip into a bowl. Dot over the garlic butter and toss. Return the fries to the air fryer and cook for the remaining 5 minutes. Remove from the air fryer pouring over any garlic butter that has escaped and cover with kitchen foil to keep warm. To make the eggs, preheat the air fryer to 180C. Add the oil to a thin heatproof tin that fits in the air fryer. Crack in the eggs. Cook for 3–5 minutes, checking after 3 minutes – the whites should be opaque and the yolks cooked to your liking. Alternatively, you could fry the eggs in a frying pan on the hob while the fries are finishing in the air fryer. To make the eggs, preheat the air fryer to 180C. Add the oil to a thin heatproof tin that fits in the air fryer. Crack in the eggs. Cook for 3–5 minutes, checking after 3 minutes – the whites should be opaque and the yolks cooked to your liking. Alternatively, you could fry the eggs in a frying pan on the hob while the fries are finishing in the air fryer. Divide the fries between two warmed plates. Place the gammon steaks with any of their juices on top then the fried eggs. Spoon over the Hollandaise and finish with a sprinkling of the chives. Divide the fries between two warmed plates. Place the gammon steaks with any of their juices on top then the fried eggs. Spoon over the Hollandaise and finish with a sprinkling of the chives. | {
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"title": "Air fryer gammon, fried eggs and garlic fries 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/air_fryer_gammon_with_36521_16x9.jpg This decadent brunch is guaranteed to get your day off to a delicious start! I like to think of it as a naughtier version of Eggs Benedict. With a few cheats like shop-bought fries and Hollandaise, it’s simpler than you might think to make. 2 smoked or unsmoked gammon steaks (150–200g/5½–7oz each), about 1cm/½in thick 4 tbsp Hollandaise sauce, to serve2 tsp finely snipped fresh chives, to serve 2 smoked or unsmoked gammon steaks (150–200g/5½–7oz each), about 1cm/½in thick 4 tbsp Hollandaise sauce, to serve 2 tsp finely snipped fresh chives, to serve 1½ tbsp pineapple or orange juice 2 tsp brown sugar 1 tsp Dijon mustard 1½ tbsp pineapple or orange juice 2 tsp brown sugar 1 tsp Dijon mustard 2 tbsp butter, softened2 garlic cloves, finely chopped 20g/¾oz Parmesan, finely grated 400g/14oz frozen French fries 2 tbsp butter, softened 2 garlic cloves, finely chopped 20g/¾oz Parmesan, finely grated 400g/14oz frozen French fries ½ tsp vegetable oil 2 free-range eggs ½ tsp vegetable oil 2 free-range eggs Method If there is a layer of fat on the gammon steaks, use a sharp knife or scissors to cut into the fat (but not the meat) at 2cm/¾in intervals. This will stop it curling up when cooking.To make the glaze, mix together the pineapple juice, sugar and mustard in a bowl. Dip the gammon steaks into the glaze, making sure they are completely covered. Preheat the air fryer to 180C. Add the gammon steaks in a single layer and pour over any excess glaze. Cook for 10 minutes, turning them over halfway through, or until completely cooked through. Transfer the steaks to a warmed plate along with any cooking juices from the basket and loosely cover with kitchen foil.To make the fries, mix together the butter, garlic and Parmesan in a small bowl. Cook the fries in the air fryer for 5 minutes less than the packet instructions then tip into a bowl. Dot over the garlic butter and toss. Return the fries to the air fryer and cook for the remaining 5 minutes. Remove from the air fryer pouring over any garlic butter that has escaped and cover with kitchen foil to keep warm. To make the eggs, preheat the air fryer to 180C. Add the oil to a thin heatproof tin that fits in the air fryer. Crack in the eggs. Cook for 3–5 minutes, checking after 3 minutes – the whites should be opaque and the yolks cooked to your liking. Alternatively, you could fry the eggs in a frying pan on the hob while the fries are finishing in the air fryer. Divide the fries between two warmed plates. Place the gammon steaks with any of their juices on top then the fried eggs. Spoon over the Hollandaise and finish with a sprinkling of the chives. If there is a layer of fat on the gammon steaks, use a sharp knife or scissors to cut into the fat (but not the meat) at 2cm/¾in intervals. This will stop it curling up when cooking. If there is a layer of fat on the gammon steaks, use a sharp knife or scissors to cut into the fat (but not the meat) at 2cm/¾in intervals. This will stop it curling up when cooking. To make the glaze, mix together the pineapple juice, sugar and mustard in a bowl. Dip the gammon steaks into the glaze, making sure they are completely covered. To make the glaze, mix together the pineapple juice, sugar and mustard in a bowl. Dip the gammon steaks into the glaze, making sure they are completely covered. Preheat the air fryer to 180C. Add the gammon steaks in a single layer and pour over any excess glaze. Cook for 10 minutes, turning them over halfway through, or until completely cooked through. Transfer the steaks to a warmed plate along with any cooking juices from the basket and loosely cover with kitchen foil. Preheat the air fryer to 180C. Add the gammon steaks in a single layer and pour over any excess glaze. Cook for 10 minutes, turning them over halfway through, or until completely cooked through. Transfer the steaks to a warmed plate along with any cooking juices from the basket and loosely cover with kitchen foil. To make the fries, mix together the butter, garlic and Parmesan in a small bowl. Cook the fries in the air fryer for 5 minutes less than the packet instructions then tip into a bowl. Dot over the garlic butter and toss. Return the fries to the air fryer and cook for the remaining 5 minutes. Remove from the air fryer pouring over any garlic butter that has escaped and cover with kitchen foil to keep warm. To make the fries, mix together the butter, garlic and Parmesan in a small bowl. Cook the fries in the air fryer for 5 minutes less than the packet instructions then tip into a bowl. Dot over the garlic butter and toss. Return the fries to the air fryer and cook for the remaining 5 minutes. Remove from the air fryer pouring over any garlic butter that has escaped and cover with kitchen foil to keep warm. To make the eggs, preheat the air fryer to 180C. Add the oil to a thin heatproof tin that fits in the air fryer. Crack in the eggs. Cook for 3–5 minutes, checking after 3 minutes – the whites should be opaque and the yolks cooked to your liking. Alternatively, you could fry the eggs in a frying pan on the hob while the fries are finishing in the air fryer. To make the eggs, preheat the air fryer to 180C. Add the oil to a thin heatproof tin that fits in the air fryer. Crack in the eggs. Cook for 3–5 minutes, checking after 3 minutes – the whites should be opaque and the yolks cooked to your liking. Alternatively, you could fry the eggs in a frying pan on the hob while the fries are finishing in the air fryer. Divide the fries between two warmed plates. Place the gammon steaks with any of their juices on top then the fried eggs. Spoon over the Hollandaise and finish with a sprinkling of the chives. Divide the fries between two warmed plates. Place the gammon steaks with any of their juices on top then the fried eggs. Spoon over the Hollandaise and finish with a sprinkling of the chives."
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} | 4f0d603bb90da7723b51fe9a8346d2ad91bdbe71f7a7bec16456d20bd1645ca2 | Air fryer sausage and bean casserole recipe
An average of 2.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_sausage_and_69817_16x9.jpg An all-in-one sausage and bean casserole, cooked in the air fryer for an easy midweek dinner for two. It’s packed with veggies, so you don’t need anything else with this, but some warm focaccia or ciabatta drizzled with extra virgin olive oil would be a lovely accompaniment. 4 good-quality sausages 3½ tbsp extra virgin olive oil1 onion, sliced into half moons2 celery sticks, finely sliced2 carrots, peeled and chopped into 2cm/¾in cubes3 bay leaves1 tbsp finely chopped fresh sage, plus a few leaves to serve1 sprig fresh rosemary, leaves finely chopped400g tin chopped tomatoes1 tbsp sun-dried tomato paste1 chicken stock cube 400g tin borlotti or cannellini beans, drained and rinsed50g/1¾oz cavolo nero, stalks removed, leaves shredded15g/½oz pecorino, finely gratedsalt and freshly ground black pepper 4 good-quality sausages 3½ tbsp extra virgin olive oil 1 onion, sliced into half moons 2 celery sticks, finely sliced 2 carrots, peeled and chopped into 2cm/¾in cubes 3 bay leaves 1 tbsp finely chopped fresh sage, plus a few leaves to serve 1 sprig fresh rosemary, leaves finely chopped 400g tin chopped tomatoes 1 tbsp sun-dried tomato paste 1 chicken stock cube 400g tin borlotti or cannellini beans, drained and rinsed 50g/1¾oz cavolo nero, stalks removed, leaves shredded 15g/½oz pecorino, finely grated salt and freshly ground black pepper Method Preheat the air fryer to 180C.Line the air fryer basket with kitchen foil, add the sausages and drizzle with ½ tablespoon olive oil. Cook for 8 minutes, turning halfway through.Remove the sausages and set aside.Put the onion, celery, carrots, herbs, 3 tablespoons olive oil and some salt and pepper into a heatproof dish that fits into your air fryer and cook for 5 minutes. Add the tomatoes, tomato paste, stock cube, 300ml/½ pint water and the sausages and cook for 15 minutes.Add the beans and cavolo nero and stir through; cook for a further 5 minutes. Discard the bay leaves.You can slice the sausages at an angle or keep them whole. Serve topped with a few sage leaves and some grated pecorino. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Line the air fryer basket with kitchen foil, add the sausages and drizzle with ½ tablespoon olive oil. Cook for 8 minutes, turning halfway through. Line the air fryer basket with kitchen foil, add the sausages and drizzle with ½ tablespoon olive oil. Cook for 8 minutes, turning halfway through. Remove the sausages and set aside. Remove the sausages and set aside. Put the onion, celery, carrots, herbs, 3 tablespoons olive oil and some salt and pepper into a heatproof dish that fits into your air fryer and cook for 5 minutes. Put the onion, celery, carrots, herbs, 3 tablespoons olive oil and some salt and pepper into a heatproof dish that fits into your air fryer and cook for 5 minutes. Add the tomatoes, tomato paste, stock cube, 300ml/½ pint water and the sausages and cook for 15 minutes. Add the tomatoes, tomato paste, stock cube, 300ml/½ pint water and the sausages and cook for 15 minutes. Add the beans and cavolo nero and stir through; cook for a further 5 minutes. Add the beans and cavolo nero and stir through; cook for a further 5 minutes. Discard the bay leaves. Discard the bay leaves. You can slice the sausages at an angle or keep them whole. Serve topped with a few sage leaves and some grated pecorino. You can slice the sausages at an angle or keep them whole. Serve topped with a few sage leaves and some grated pecorino. Recipe tips If you are struggling to find a heatproof dish that fits in your air fryer, you could use a fixed-base cake tin about 18cm/7in in diameter. You can swap the borlotti for any other beans, and use your favourite sausages. | {
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"title": "Air fryer sausage and bean casserole recipe",
"content": "An average of 2.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_sausage_and_69817_16x9.jpg An all-in-one sausage and bean casserole, cooked in the air fryer for an easy midweek dinner for two. It’s packed with veggies, so you don’t need anything else with this, but some warm focaccia or ciabatta drizzled with extra virgin olive oil would be a lovely accompaniment. 4 good-quality sausages 3½ tbsp extra virgin olive oil1 onion, sliced into half moons2 celery sticks, finely sliced2 carrots, peeled and chopped into 2cm/¾in cubes3 bay leaves1 tbsp finely chopped fresh sage, plus a few leaves to serve1 sprig fresh rosemary, leaves finely chopped400g tin chopped tomatoes1 tbsp sun-dried tomato paste1 chicken stock cube 400g tin borlotti or cannellini beans, drained and rinsed50g/1¾oz cavolo nero, stalks removed, leaves shredded15g/½oz pecorino, finely gratedsalt and freshly ground black pepper 4 good-quality sausages 3½ tbsp extra virgin olive oil 1 onion, sliced into half moons 2 celery sticks, finely sliced 2 carrots, peeled and chopped into 2cm/¾in cubes 3 bay leaves 1 tbsp finely chopped fresh sage, plus a few leaves to serve 1 sprig fresh rosemary, leaves finely chopped 400g tin chopped tomatoes 1 tbsp sun-dried tomato paste 1 chicken stock cube 400g tin borlotti or cannellini beans, drained and rinsed 50g/1¾oz cavolo nero, stalks removed, leaves shredded 15g/½oz pecorino, finely grated salt and freshly ground black pepper Method Preheat the air fryer to 180C.Line the air fryer basket with kitchen foil, add the sausages and drizzle with ½ tablespoon olive oil. Cook for 8 minutes, turning halfway through.Remove the sausages and set aside.Put the onion, celery, carrots, herbs, 3 tablespoons olive oil and some salt and pepper into a heatproof dish that fits into your air fryer and cook for 5 minutes. Add the tomatoes, tomato paste, stock cube, 300ml/½ pint water and the sausages and cook for 15 minutes.Add the beans and cavolo nero and stir through; cook for a further 5 minutes. Discard the bay leaves.You can slice the sausages at an angle or keep them whole. Serve topped with a few sage leaves and some grated pecorino. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Line the air fryer basket with kitchen foil, add the sausages and drizzle with ½ tablespoon olive oil. Cook for 8 minutes, turning halfway through. Line the air fryer basket with kitchen foil, add the sausages and drizzle with ½ tablespoon olive oil. Cook for 8 minutes, turning halfway through. Remove the sausages and set aside. Remove the sausages and set aside. Put the onion, celery, carrots, herbs, 3 tablespoons olive oil and some salt and pepper into a heatproof dish that fits into your air fryer and cook for 5 minutes. Put the onion, celery, carrots, herbs, 3 tablespoons olive oil and some salt and pepper into a heatproof dish that fits into your air fryer and cook for 5 minutes. Add the tomatoes, tomato paste, stock cube, 300ml/½ pint water and the sausages and cook for 15 minutes. Add the tomatoes, tomato paste, stock cube, 300ml/½ pint water and the sausages and cook for 15 minutes. Add the beans and cavolo nero and stir through; cook for a further 5 minutes. Add the beans and cavolo nero and stir through; cook for a further 5 minutes. Discard the bay leaves. Discard the bay leaves. You can slice the sausages at an angle or keep them whole. Serve topped with a few sage leaves and some grated pecorino. You can slice the sausages at an angle or keep them whole. Serve topped with a few sage leaves and some grated pecorino. Recipe tips If you are struggling to find a heatproof dish that fits in your air fryer, you could use a fixed-base cake tin about 18cm/7in in diameter. You can swap the borlotti for any other beans, and use your favourite sausages."
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} | 3c453c246d708421a24a0b023a47e611a324d5495792ae7d28c835322fc7c855 | Air fryer spicy pork belly recipe
An average of 3.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_air_fryer_spicy_76089_16x9.jpg Cooking pork belly slices in an air fryer guarantees a crispy outside and succulent meat inside. Once you've made this sticky, sweet and spicy marinade you'll be making it every week! In November 2023, this recipe was costed at an average of £1.74 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 3 tbsp light soy sauce1½ tbsp cider or wine vinegar1 tbsp vegetable oil2 garlic cloves, crushed or finely grated½ tsp dried chilli flakes2 tsp Chinese five-spice powder2 tsp runny honey or sugar½ tsp salt500g/1lb 2oz pork belly slicesfreshly cooked rice and steamed greens, to serve 3 tbsp light soy sauce 1½ tbsp cider or wine vinegar 1 tbsp vegetable oil 2 garlic cloves, crushed or finely grated ½ tsp dried chilli flakes 2 tsp Chinese five-spice powder 2 tsp runny honey or sugar ½ tsp salt 500g/1lb 2oz pork belly slices freshly cooked rice and steamed greens, to serve Method Mix together the soy sauce, vinegar, oil, garlic, chilli flakes, Chinese five-spice, sugar and salt together in a large shallow dish. Add the pork slices and leave to marinate at room temperature for 10–15 minutes.Preheat the air fryer to 180C. Arrange the pork slices in the air fryer basket, ideally in a single layer. Air-fry for 25–30 minutes, turning halfway through and brushing with any remaining marinade, until the pork is well browned and completely cooked through.Serve the pork with the rice and steamed greens. Mix together the soy sauce, vinegar, oil, garlic, chilli flakes, Chinese five-spice, sugar and salt together in a large shallow dish. Add the pork slices and leave to marinate at room temperature for 10–15 minutes. Mix together the soy sauce, vinegar, oil, garlic, chilli flakes, Chinese five-spice, sugar and salt together in a large shallow dish. Add the pork slices and leave to marinate at room temperature for 10–15 minutes. Preheat the air fryer to 180C. Arrange the pork slices in the air fryer basket, ideally in a single layer. Air-fry for 25–30 minutes, turning halfway through and brushing with any remaining marinade, until the pork is well browned and completely cooked through. Preheat the air fryer to 180C. Arrange the pork slices in the air fryer basket, ideally in a single layer. Air-fry for 25–30 minutes, turning halfway through and brushing with any remaining marinade, until the pork is well browned and completely cooked through. Serve the pork with the rice and steamed greens. Serve the pork with the rice and steamed greens. Recipe tips To make a little extra sauce to drizzle over the cooked pork, stir together 1 tablespoon soy sauce, ½ tablespoon vinegar and 1 tablespoon water. If you don't have an air fryer you can cook this in an oven preheated to 200C/180C Fan/Gas 6 for 45–55 minutes, basting and turning every 15 minutes. | {
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"title": "Air fryer spicy pork belly recipe",
"content": "An average of 3.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_air_fryer_spicy_76089_16x9.jpg Cooking pork belly slices in an air fryer guarantees a crispy outside and succulent meat inside. Once you've made this sticky, sweet and spicy marinade you'll be making it every week! In November 2023, this recipe was costed at an average of £1.74 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 3 tbsp light soy sauce1½ tbsp cider or wine vinegar1 tbsp vegetable oil2 garlic cloves, crushed or finely grated½ tsp dried chilli flakes2 tsp Chinese five-spice powder2 tsp runny honey or sugar½ tsp salt500g/1lb 2oz pork belly slicesfreshly cooked rice and steamed greens, to serve 3 tbsp light soy sauce 1½ tbsp cider or wine vinegar 1 tbsp vegetable oil 2 garlic cloves, crushed or finely grated ½ tsp dried chilli flakes 2 tsp Chinese five-spice powder 2 tsp runny honey or sugar ½ tsp salt 500g/1lb 2oz pork belly slices freshly cooked rice and steamed greens, to serve Method Mix together the soy sauce, vinegar, oil, garlic, chilli flakes, Chinese five-spice, sugar and salt together in a large shallow dish. Add the pork slices and leave to marinate at room temperature for 10–15 minutes.Preheat the air fryer to 180C. Arrange the pork slices in the air fryer basket, ideally in a single layer. Air-fry for 25–30 minutes, turning halfway through and brushing with any remaining marinade, until the pork is well browned and completely cooked through.Serve the pork with the rice and steamed greens. Mix together the soy sauce, vinegar, oil, garlic, chilli flakes, Chinese five-spice, sugar and salt together in a large shallow dish. Add the pork slices and leave to marinate at room temperature for 10–15 minutes. Mix together the soy sauce, vinegar, oil, garlic, chilli flakes, Chinese five-spice, sugar and salt together in a large shallow dish. Add the pork slices and leave to marinate at room temperature for 10–15 minutes. Preheat the air fryer to 180C. Arrange the pork slices in the air fryer basket, ideally in a single layer. Air-fry for 25–30 minutes, turning halfway through and brushing with any remaining marinade, until the pork is well browned and completely cooked through. Preheat the air fryer to 180C. Arrange the pork slices in the air fryer basket, ideally in a single layer. Air-fry for 25–30 minutes, turning halfway through and brushing with any remaining marinade, until the pork is well browned and completely cooked through. Serve the pork with the rice and steamed greens. Serve the pork with the rice and steamed greens. Recipe tips To make a little extra sauce to drizzle over the cooked pork, stir together 1 tablespoon soy sauce, ½ tablespoon vinegar and 1 tablespoon water. If you don't have an air fryer you can cook this in an oven preheated to 200C/180C Fan/Gas 6 for 45–55 minutes, basting and turning every 15 minutes."
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} | c300c3368ed4255cf5d3b1687c67ed43b525a12de0dc6a313dadd7683cd2ca78 | Air fryer pasties recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_pasties_03322_16x9.jpg These are a doddle to make and a great way to use up any leftovers after a roast – add stuffing or sausagemeat, if you like! 275g/9¾oz flour, plus extra to dust 150g/5½oz unsalted butter, cut into chunks1 free-range egg 275g/9¾oz flour, plus extra to dust 150g/5½oz unsalted butter, cut into chunks 1 free-range egg 375g/13oz leftover roast vegetables (such as potatoes, swede or carrots)75–100g/2½–3½oz leftover roast beef or chicken100ml/3½fl oz beef gravy (alternatively, mix 100ml/3½fl oz hot beef stock with 2 tsp cornflour)1 free-range egg, beaten1 tbsp mustard, horseradish or cranberry sauce (optional)salt and freshly ground black pepper 375g/13oz leftover roast vegetables (such as potatoes, swede or carrots) 75–100g/2½–3½oz leftover roast beef or chicken 100ml/3½fl oz beef gravy (alternatively, mix 100ml/3½fl oz hot beef stock with 2 tsp cornflour) 1 free-range egg, beaten 1 tbsp mustard, horseradish or cranberry sauce (optional) salt and freshly ground black pepper Method To make the pastry, add the flour, butter and a little salt and pepper to a food processor and blend until it resembles fine breadcrumbs. Add the egg and one tablespoon of water, then pulse to bring the dough together, adding more water if necessary, one tablespoon at a time.Bring the pastry together, wrap in cling film and place in the fridge for 20 minutes. To make the filling, mix the vegetables, meat and gravy together in a bowl and taste to check the seasoning. Add salt and pepper, if needed, then set aside.Lightly dust a work surface with flour. Roll out the pastry to a thickness of 5mm/¼in. Use a side plate or small bowl turned upside down to cut the pastry into 4 18cm diameter circles.Divide the filling between the rounds, spooning it onto one half of the circle. Brush the edges with beaten egg, fold over one half of the round to create a half moon pasty shape, press the edges of pastry together well to seal. Use a fork or crimp the pastry in any style you like. Brush with the egg wash.Preheat the air fryer to 180C.Place the pasties in the base of the tray (do this in two batches if they don’t fit). Bake for 15–20 minutes until the pastry is golden. To make the pastry, add the flour, butter and a little salt and pepper to a food processor and blend until it resembles fine breadcrumbs. Add the egg and one tablespoon of water, then pulse to bring the dough together, adding more water if necessary, one tablespoon at a time. To make the pastry, add the flour, butter and a little salt and pepper to a food processor and blend until it resembles fine breadcrumbs. Add the egg and one tablespoon of water, then pulse to bring the dough together, adding more water if necessary, one tablespoon at a time. Bring the pastry together, wrap in cling film and place in the fridge for 20 minutes. Bring the pastry together, wrap in cling film and place in the fridge for 20 minutes. To make the filling, mix the vegetables, meat and gravy together in a bowl and taste to check the seasoning. Add salt and pepper, if needed, then set aside. To make the filling, mix the vegetables, meat and gravy together in a bowl and taste to check the seasoning. Add salt and pepper, if needed, then set aside. Lightly dust a work surface with flour. Roll out the pastry to a thickness of 5mm/¼in. Use a side plate or small bowl turned upside down to cut the pastry into 4 18cm diameter circles. Lightly dust a work surface with flour. Roll out the pastry to a thickness of 5mm/¼in. Use a side plate or small bowl turned upside down to cut the pastry into 4 18cm diameter circles. Divide the filling between the rounds, spooning it onto one half of the circle. Brush the edges with beaten egg, fold over one half of the round to create a half moon pasty shape, press the edges of pastry together well to seal. Use a fork or crimp the pastry in any style you like. Brush with the egg wash. Divide the filling between the rounds, spooning it onto one half of the circle. Brush the edges with beaten egg, fold over one half of the round to create a half moon pasty shape, press the edges of pastry together well to seal. Use a fork or crimp the pastry in any style you like. Brush with the egg wash. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Place the pasties in the base of the tray (do this in two batches if they don’t fit). Bake for 15–20 minutes until the pastry is golden. Place the pasties in the base of the tray (do this in two batches if they don’t fit). Bake for 15–20 minutes until the pastry is golden. Recipe tips This recipe was developed using a 5.5 litre/9½ pint air fryer. | {
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"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_pasties_03322_16x9.jpg These are a doddle to make and a great way to use up any leftovers after a roast – add stuffing or sausagemeat, if you like! 275g/9¾oz flour, plus extra to dust 150g/5½oz unsalted butter, cut into chunks1 free-range egg 275g/9¾oz flour, plus extra to dust 150g/5½oz unsalted butter, cut into chunks 1 free-range egg 375g/13oz leftover roast vegetables (such as potatoes, swede or carrots)75–100g/2½–3½oz leftover roast beef or chicken100ml/3½fl oz beef gravy (alternatively, mix 100ml/3½fl oz hot beef stock with 2 tsp cornflour)1 free-range egg, beaten1 tbsp mustard, horseradish or cranberry sauce (optional)salt and freshly ground black pepper 375g/13oz leftover roast vegetables (such as potatoes, swede or carrots) 75–100g/2½–3½oz leftover roast beef or chicken 100ml/3½fl oz beef gravy (alternatively, mix 100ml/3½fl oz hot beef stock with 2 tsp cornflour) 1 free-range egg, beaten 1 tbsp mustard, horseradish or cranberry sauce (optional) salt and freshly ground black pepper Method To make the pastry, add the flour, butter and a little salt and pepper to a food processor and blend until it resembles fine breadcrumbs. Add the egg and one tablespoon of water, then pulse to bring the dough together, adding more water if necessary, one tablespoon at a time.Bring the pastry together, wrap in cling film and place in the fridge for 20 minutes. To make the filling, mix the vegetables, meat and gravy together in a bowl and taste to check the seasoning. Add salt and pepper, if needed, then set aside.Lightly dust a work surface with flour. Roll out the pastry to a thickness of 5mm/¼in. Use a side plate or small bowl turned upside down to cut the pastry into 4 18cm diameter circles.Divide the filling between the rounds, spooning it onto one half of the circle. Brush the edges with beaten egg, fold over one half of the round to create a half moon pasty shape, press the edges of pastry together well to seal. Use a fork or crimp the pastry in any style you like. Brush with the egg wash.Preheat the air fryer to 180C.Place the pasties in the base of the tray (do this in two batches if they don’t fit). Bake for 15–20 minutes until the pastry is golden. To make the pastry, add the flour, butter and a little salt and pepper to a food processor and blend until it resembles fine breadcrumbs. Add the egg and one tablespoon of water, then pulse to bring the dough together, adding more water if necessary, one tablespoon at a time. To make the pastry, add the flour, butter and a little salt and pepper to a food processor and blend until it resembles fine breadcrumbs. Add the egg and one tablespoon of water, then pulse to bring the dough together, adding more water if necessary, one tablespoon at a time. Bring the pastry together, wrap in cling film and place in the fridge for 20 minutes. Bring the pastry together, wrap in cling film and place in the fridge for 20 minutes. To make the filling, mix the vegetables, meat and gravy together in a bowl and taste to check the seasoning. Add salt and pepper, if needed, then set aside. To make the filling, mix the vegetables, meat and gravy together in a bowl and taste to check the seasoning. Add salt and pepper, if needed, then set aside. Lightly dust a work surface with flour. Roll out the pastry to a thickness of 5mm/¼in. Use a side plate or small bowl turned upside down to cut the pastry into 4 18cm diameter circles. Lightly dust a work surface with flour. Roll out the pastry to a thickness of 5mm/¼in. Use a side plate or small bowl turned upside down to cut the pastry into 4 18cm diameter circles. Divide the filling between the rounds, spooning it onto one half of the circle. Brush the edges with beaten egg, fold over one half of the round to create a half moon pasty shape, press the edges of pastry together well to seal. Use a fork or crimp the pastry in any style you like. Brush with the egg wash. Divide the filling between the rounds, spooning it onto one half of the circle. Brush the edges with beaten egg, fold over one half of the round to create a half moon pasty shape, press the edges of pastry together well to seal. Use a fork or crimp the pastry in any style you like. Brush with the egg wash. Preheat the air fryer to 180C. Preheat the air fryer to 180C. Place the pasties in the base of the tray (do this in two batches if they don’t fit). Bake for 15–20 minutes until the pastry is golden. Place the pasties in the base of the tray (do this in two batches if they don’t fit). Bake for 15–20 minutes until the pastry is golden. Recipe tips This recipe was developed using a 5.5 litre/9½ pint air fryer."
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} | 40c59c65b64e02f948ccb5ffe46e48be1c066e0ae851dd083d7e1b8e0735dec4 | Air fryer crispy chilli beef recipe
An average of 4.4 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_easy_crispy_33768_16x9.jpg The air fryer is brilliant for making foods with crispy textures, so this takeaway-inspired recipe works a treat. 4 x 150g/5½oz minute beef steaks, very thinly sliced into strips1 tbsp soy sauce2 peppers, red or yellow, seeds removed and cut into chunks2 onions, cut into 2cm/¾in chunks1 red chilli, seeds removed, sliced1½ tbsp vegetable oil3 tbsp cornflour2 tsp Chinese five-spice powder2 spring onions, sliced on an angle, to servefreshly cooked rice or noodles, to serve (optional) 4 x 150g/5½oz minute beef steaks, very thinly sliced into strips 1 tbsp soy sauce 2 peppers, red or yellow, seeds removed and cut into chunks 2 onions, cut into 2cm/¾in chunks 1 red chilli, seeds removed, sliced 1½ tbsp vegetable oil 3 tbsp cornflour 2 tsp Chinese five-spice powder 2 spring onions, sliced on an angle, to serve freshly cooked rice or noodles, to serve (optional) 2 tbsp sesame seeds (a mix of black and white, or whatever you have)5 tbsp white wine vinegar1 tbsp balsamic vinegar2 tbsp light soy sauce2 tbsp light brown sugar2 tbsp tomato ketchup 2 tbsp sesame seeds (a mix of black and white, or whatever you have) 5 tbsp white wine vinegar 1 tbsp balsamic vinegar 2 tbsp light soy sauce 2 tbsp light brown sugar 2 tbsp tomato ketchup Method Mix the beef strips with the soy sauce in a bowl. Set aside to marinate for 10 minutes.Heat the air fryer to 190C. Toss the pepper, onion and chilli in ½ tablespoon vegetable oil and cook for 10 minutes.To make the glaze, set aside about a teaspoon of the sesame seeds for sprinkling. Mix the remaining seeds with all the glaze ingredients in a small bowl. Pour over the vegetables and return to the air fryer for 2 minutes. Remove and set aside in a bowl.Heat the air fryer to 200C. Add the cornflour, Chinese five-spice and remaining vegetable oil to the marinated beef mixture and mix well to coat. Lay the coated beef slices in the air fryer in a single layer, with space around them for the air to circulate. You may need to do this in two batches. Cook for 7 minutes until the beef strips have crisped up. Remove the tray halfway through and shake so that the beef pieces cook evenly.Once all the beef is cooked, pop the pepper and onion back in the air fryer for 2 minutes to heat up, then remove and mix with the crispy beef. Top with the spring onions and reserved sesame seeds and serve with rice or noodles, if using. Mix the beef strips with the soy sauce in a bowl. Set aside to marinate for 10 minutes. Mix the beef strips with the soy sauce in a bowl. Set aside to marinate for 10 minutes. Heat the air fryer to 190C. Toss the pepper, onion and chilli in ½ tablespoon vegetable oil and cook for 10 minutes. Heat the air fryer to 190C. Toss the pepper, onion and chilli in ½ tablespoon vegetable oil and cook for 10 minutes. To make the glaze, set aside about a teaspoon of the sesame seeds for sprinkling. Mix the remaining seeds with all the glaze ingredients in a small bowl. Pour over the vegetables and return to the air fryer for 2 minutes. Remove and set aside in a bowl. To make the glaze, set aside about a teaspoon of the sesame seeds for sprinkling. Mix the remaining seeds with all the glaze ingredients in a small bowl. Pour over the vegetables and return to the air fryer for 2 minutes. Remove and set aside in a bowl. Heat the air fryer to 200C. Add the cornflour, Chinese five-spice and remaining vegetable oil to the marinated beef mixture and mix well to coat. Lay the coated beef slices in the air fryer in a single layer, with space around them for the air to circulate. You may need to do this in two batches. Heat the air fryer to 200C. Add the cornflour, Chinese five-spice and remaining vegetable oil to the marinated beef mixture and mix well to coat. Lay the coated beef slices in the air fryer in a single layer, with space around them for the air to circulate. You may need to do this in two batches. Cook for 7 minutes until the beef strips have crisped up. Remove the tray halfway through and shake so that the beef pieces cook evenly. Cook for 7 minutes until the beef strips have crisped up. Remove the tray halfway through and shake so that the beef pieces cook evenly. Once all the beef is cooked, pop the pepper and onion back in the air fryer for 2 minutes to heat up, then remove and mix with the crispy beef. Top with the spring onions and reserved sesame seeds and serve with rice or noodles, if using. Once all the beef is cooked, pop the pepper and onion back in the air fryer for 2 minutes to heat up, then remove and mix with the crispy beef. Top with the spring onions and reserved sesame seeds and serve with rice or noodles, if using. Recipe tips This recipe will work well with chicken too. To prepare this dish ahead of time, marinate the beef up to 3 hours in advance. The vegetables can be cooked the day before. The beef is best eaten just after cooking. | {
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"title": "Air fryer crispy chilli beef recipe",
"content": "An average of 4.4 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_easy_crispy_33768_16x9.jpg The air fryer is brilliant for making foods with crispy textures, so this takeaway-inspired recipe works a treat. 4 x 150g/5½oz minute beef steaks, very thinly sliced into strips1 tbsp soy sauce2 peppers, red or yellow, seeds removed and cut into chunks2 onions, cut into 2cm/¾in chunks1 red chilli, seeds removed, sliced1½ tbsp vegetable oil3 tbsp cornflour2 tsp Chinese five-spice powder2 spring onions, sliced on an angle, to servefreshly cooked rice or noodles, to serve (optional) 4 x 150g/5½oz minute beef steaks, very thinly sliced into strips 1 tbsp soy sauce 2 peppers, red or yellow, seeds removed and cut into chunks 2 onions, cut into 2cm/¾in chunks 1 red chilli, seeds removed, sliced 1½ tbsp vegetable oil 3 tbsp cornflour 2 tsp Chinese five-spice powder 2 spring onions, sliced on an angle, to serve freshly cooked rice or noodles, to serve (optional) 2 tbsp sesame seeds (a mix of black and white, or whatever you have)5 tbsp white wine vinegar1 tbsp balsamic vinegar2 tbsp light soy sauce2 tbsp light brown sugar2 tbsp tomato ketchup 2 tbsp sesame seeds (a mix of black and white, or whatever you have) 5 tbsp white wine vinegar 1 tbsp balsamic vinegar 2 tbsp light soy sauce 2 tbsp light brown sugar 2 tbsp tomato ketchup Method Mix the beef strips with the soy sauce in a bowl. Set aside to marinate for 10 minutes.Heat the air fryer to 190C. Toss the pepper, onion and chilli in ½ tablespoon vegetable oil and cook for 10 minutes.To make the glaze, set aside about a teaspoon of the sesame seeds for sprinkling. Mix the remaining seeds with all the glaze ingredients in a small bowl. Pour over the vegetables and return to the air fryer for 2 minutes. Remove and set aside in a bowl.Heat the air fryer to 200C. Add the cornflour, Chinese five-spice and remaining vegetable oil to the marinated beef mixture and mix well to coat. Lay the coated beef slices in the air fryer in a single layer, with space around them for the air to circulate. You may need to do this in two batches. Cook for 7 minutes until the beef strips have crisped up. Remove the tray halfway through and shake so that the beef pieces cook evenly.Once all the beef is cooked, pop the pepper and onion back in the air fryer for 2 minutes to heat up, then remove and mix with the crispy beef. Top with the spring onions and reserved sesame seeds and serve with rice or noodles, if using. Mix the beef strips with the soy sauce in a bowl. Set aside to marinate for 10 minutes. Mix the beef strips with the soy sauce in a bowl. Set aside to marinate for 10 minutes. Heat the air fryer to 190C. Toss the pepper, onion and chilli in ½ tablespoon vegetable oil and cook for 10 minutes. Heat the air fryer to 190C. Toss the pepper, onion and chilli in ½ tablespoon vegetable oil and cook for 10 minutes. To make the glaze, set aside about a teaspoon of the sesame seeds for sprinkling. Mix the remaining seeds with all the glaze ingredients in a small bowl. Pour over the vegetables and return to the air fryer for 2 minutes. Remove and set aside in a bowl. To make the glaze, set aside about a teaspoon of the sesame seeds for sprinkling. Mix the remaining seeds with all the glaze ingredients in a small bowl. Pour over the vegetables and return to the air fryer for 2 minutes. Remove and set aside in a bowl. Heat the air fryer to 200C. Add the cornflour, Chinese five-spice and remaining vegetable oil to the marinated beef mixture and mix well to coat. Lay the coated beef slices in the air fryer in a single layer, with space around them for the air to circulate. You may need to do this in two batches. Heat the air fryer to 200C. Add the cornflour, Chinese five-spice and remaining vegetable oil to the marinated beef mixture and mix well to coat. Lay the coated beef slices in the air fryer in a single layer, with space around them for the air to circulate. You may need to do this in two batches. Cook for 7 minutes until the beef strips have crisped up. Remove the tray halfway through and shake so that the beef pieces cook evenly. Cook for 7 minutes until the beef strips have crisped up. Remove the tray halfway through and shake so that the beef pieces cook evenly. Once all the beef is cooked, pop the pepper and onion back in the air fryer for 2 minutes to heat up, then remove and mix with the crispy beef. Top with the spring onions and reserved sesame seeds and serve with rice or noodles, if using. Once all the beef is cooked, pop the pepper and onion back in the air fryer for 2 minutes to heat up, then remove and mix with the crispy beef. Top with the spring onions and reserved sesame seeds and serve with rice or noodles, if using. Recipe tips This recipe will work well with chicken too. To prepare this dish ahead of time, marinate the beef up to 3 hours in advance. The vegetables can be cooked the day before. The beef is best eaten just after cooking."
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} | 1202653f1e5c5a873e054e3c4a555657087945e83b6b6d58d0d202b7879f1d3b | Air fryer burger recipe
Choose floury rather than waxy potatoes for this recipe. Any potatoes recommended for chips or mashing are good. If your potatoes are smaller than recommended for this recipe, cut into eight wedges instead of 12. The widest part of the skin on each wedge shouldn’t be more than 2cm/¾in if possible, or the cooking times could change. Wash the potatoes well before using, as the skin will be eaten. Dry well with kitchen paper or a clean tea towel. Put the potato on a board and cut in half lengthways. Cut in half lengthways again. Cut each quarter into three wedges to make 12 potato wedges in total. The cheese pieces need to be around 6cm/2½in square and 6–7mm/¼–⅜in thick for best results. If using ready-sliced burger cheese, reduce the cooking time. Check the burgers are fully cooked by using a digital food thermometer (they will need to be 75C). You can also cut into the middle and check that the burgers are piping hot, the juices run clear and there is no pinkness remaining in the mince. You can use back bacon instead of streaky bacon if you prefer. For a simpler version of the recipe, simply leave out the cheese and bacon and cook the burgers for about 10 minutes, turning once, or until piping hot throughout. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times. | {
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"title": "Air fryer burger recipe",
"content": "Choose floury rather than waxy potatoes for this recipe. Any potatoes recommended for chips or mashing are good. If your potatoes are smaller than recommended for this recipe, cut into eight wedges instead of 12. The widest part of the skin on each wedge shouldn’t be more than 2cm/¾in if possible, or the cooking times could change. Wash the potatoes well before using, as the skin will be eaten. Dry well with kitchen paper or a clean tea towel. Put the potato on a board and cut in half lengthways. Cut in half lengthways again. Cut each quarter into three wedges to make 12 potato wedges in total. The cheese pieces need to be around 6cm/2½in square and 6–7mm/¼–⅜in thick for best results. If using ready-sliced burger cheese, reduce the cooking time. Check the burgers are fully cooked by using a digital food thermometer (they will need to be 75C). You can also cut into the middle and check that the burgers are piping hot, the juices run clear and there is no pinkness remaining in the mince. You can use back bacon instead of streaky bacon if you prefer. For a simpler version of the recipe, simply leave out the cheese and bacon and cook the burgers for about 10 minutes, turning once, or until piping hot throughout. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times."
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} | a358cc5394f1dc96cae2605384122589e3d091e2f2fb1589c6f3740546121969 | Air fryer pizza recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_pizza_15299_16x9.jpg These pizzas are super quick to put together, whether you make our speedy no-prove dough or use a naan or flatbread as a base. Ideal as a WFH lunch or quick dinner on busy weeknights. 400g tin plum tomatoes300g/10½oz self-raising flour, plus extra for dusting1 tsp baking powder½ tsp salt300g/10½oz plain yoghurt4 sprays olive oil spraytoppings of your choice, such as olives, sliced red onion, artichoke or ham (optional)200g/7oz firm mozzarella cheese, grated rocket leaves, to serve (optional) 400g tin plum tomatoes 300g/10½oz self-raising flour, plus extra for dusting 1 tsp baking powder ½ tsp salt 300g/10½oz plain yoghurt 4 sprays olive oil spray toppings of your choice, such as olives, sliced red onion, artichoke or ham (optional) 200g/7oz firm mozzarella cheese, grated rocket leaves, to serve (optional) Method Empty the tomatoes into a sieve over a bowl and squish them with a spoon or your hands to break them up slightly. Set aside to drain for 10 minutes. (The drained juice can be used for another recipe – see Recipe Tip.) Set aside the drained tomatoes in a bowl. Meanwhile, mix together the flour, baking powder and salt in a bowl. Add the yoghurt and mix with a knife or your hands to form a soft dough. Divide into four pieces. Roll each piece out on a well-floured surface to a circle that fits in the air fryer (this will be around 20cm/8in in diameter for a 5.5 litre/9½ pint single basket air fryer).Preheat the air fryer to 205C. Lay one pizza base on the rack of the air fryer and spray with olive oil spray once, then prick with a fork a few times. Cook for 3 minutes. Remove, flip over and return to the air-fryer for another 2 minutes. Take out the basket, place on a wooden board and spread a quarter of the drained tomatoes over the pizza. Add your choice of toppings, followed by a quarter of the mozzarella. Any toppings that need to cook (such as onion slices) should go on top of the cheese so that they meet the heat first.Cook for 4 minutes until the cheese is bubbling and the base is crispy. Remove and repeat with the remaining pizzas. Top each pizza with rocket leaves (if using) and serve. Empty the tomatoes into a sieve over a bowl and squish them with a spoon or your hands to break them up slightly. Set aside to drain for 10 minutes. (The drained juice can be used for another recipe – see Recipe Tip.) Set aside the drained tomatoes in a bowl. Empty the tomatoes into a sieve over a bowl and squish them with a spoon or your hands to break them up slightly. Set aside to drain for 10 minutes. (The drained juice can be used for another recipe – see Recipe Tip.) Set aside the drained tomatoes in a bowl. Meanwhile, mix together the flour, baking powder and salt in a bowl. Add the yoghurt and mix with a knife or your hands to form a soft dough. Divide into four pieces. Meanwhile, mix together the flour, baking powder and salt in a bowl. Add the yoghurt and mix with a knife or your hands to form a soft dough. Divide into four pieces. Roll each piece out on a well-floured surface to a circle that fits in the air fryer (this will be around 20cm/8in in diameter for a 5.5 litre/9½ pint single basket air fryer). Roll each piece out on a well-floured surface to a circle that fits in the air fryer (this will be around 20cm/8in in diameter for a 5.5 litre/9½ pint single basket air fryer). Preheat the air fryer to 205C. Lay one pizza base on the rack of the air fryer and spray with olive oil spray once, then prick with a fork a few times. Cook for 3 minutes. Remove, flip over and return to the air-fryer for another 2 minutes. Preheat the air fryer to 205C. Lay one pizza base on the rack of the air fryer and spray with olive oil spray once, then prick with a fork a few times. Cook for 3 minutes. Remove, flip over and return to the air-fryer for another 2 minutes. Take out the basket, place on a wooden board and spread a quarter of the drained tomatoes over the pizza. Add your choice of toppings, followed by a quarter of the mozzarella. Any toppings that need to cook (such as onion slices) should go on top of the cheese so that they meet the heat first. Take out the basket, place on a wooden board and spread a quarter of the drained tomatoes over the pizza. Add your choice of toppings, followed by a quarter of the mozzarella. Any toppings that need to cook (such as onion slices) should go on top of the cheese so that they meet the heat first. Cook for 4 minutes until the cheese is bubbling and the base is crispy. Remove and repeat with the remaining pizzas. Top each pizza with rocket leaves (if using) and serve. Cook for 4 minutes until the cheese is bubbling and the base is crispy. Remove and repeat with the remaining pizzas. Top each pizza with rocket leaves (if using) and serve. Recipe tips Use firm mozzarella cheese as mozzarella balls retain a lot of moisture. However, if you have time, you can drain fresh mozzarella balls by leaving to soak on kitchen paper, covered in the fridge, for a few hours or overnight. Use the drained tomato juice for a quick Bloody Mary, or add to any soups or stews. Use naan breads or flatbreads as bases instead of making the pizza dough. Just ignore the steps on making and cooking the base and proceed with the pizza topping. This recipe was developed using a 5.5 litre/9½ pint air fryer. | {
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"title": "Air fryer pizza recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_pizza_15299_16x9.jpg These pizzas are super quick to put together, whether you make our speedy no-prove dough or use a naan or flatbread as a base. Ideal as a WFH lunch or quick dinner on busy weeknights. 400g tin plum tomatoes300g/10½oz self-raising flour, plus extra for dusting1 tsp baking powder½ tsp salt300g/10½oz plain yoghurt4 sprays olive oil spraytoppings of your choice, such as olives, sliced red onion, artichoke or ham (optional)200g/7oz firm mozzarella cheese, grated rocket leaves, to serve (optional) 400g tin plum tomatoes 300g/10½oz self-raising flour, plus extra for dusting 1 tsp baking powder ½ tsp salt 300g/10½oz plain yoghurt 4 sprays olive oil spray toppings of your choice, such as olives, sliced red onion, artichoke or ham (optional) 200g/7oz firm mozzarella cheese, grated rocket leaves, to serve (optional) Method Empty the tomatoes into a sieve over a bowl and squish them with a spoon or your hands to break them up slightly. Set aside to drain for 10 minutes. (The drained juice can be used for another recipe – see Recipe Tip.) Set aside the drained tomatoes in a bowl. Meanwhile, mix together the flour, baking powder and salt in a bowl. Add the yoghurt and mix with a knife or your hands to form a soft dough. Divide into four pieces. Roll each piece out on a well-floured surface to a circle that fits in the air fryer (this will be around 20cm/8in in diameter for a 5.5 litre/9½ pint single basket air fryer).Preheat the air fryer to 205C. Lay one pizza base on the rack of the air fryer and spray with olive oil spray once, then prick with a fork a few times. Cook for 3 minutes. Remove, flip over and return to the air-fryer for another 2 minutes. Take out the basket, place on a wooden board and spread a quarter of the drained tomatoes over the pizza. Add your choice of toppings, followed by a quarter of the mozzarella. Any toppings that need to cook (such as onion slices) should go on top of the cheese so that they meet the heat first.Cook for 4 minutes until the cheese is bubbling and the base is crispy. Remove and repeat with the remaining pizzas. Top each pizza with rocket leaves (if using) and serve. Empty the tomatoes into a sieve over a bowl and squish them with a spoon or your hands to break them up slightly. Set aside to drain for 10 minutes. (The drained juice can be used for another recipe – see Recipe Tip.) Set aside the drained tomatoes in a bowl. Empty the tomatoes into a sieve over a bowl and squish them with a spoon or your hands to break them up slightly. Set aside to drain for 10 minutes. (The drained juice can be used for another recipe – see Recipe Tip.) Set aside the drained tomatoes in a bowl. Meanwhile, mix together the flour, baking powder and salt in a bowl. Add the yoghurt and mix with a knife or your hands to form a soft dough. Divide into four pieces. Meanwhile, mix together the flour, baking powder and salt in a bowl. Add the yoghurt and mix with a knife or your hands to form a soft dough. Divide into four pieces. Roll each piece out on a well-floured surface to a circle that fits in the air fryer (this will be around 20cm/8in in diameter for a 5.5 litre/9½ pint single basket air fryer). Roll each piece out on a well-floured surface to a circle that fits in the air fryer (this will be around 20cm/8in in diameter for a 5.5 litre/9½ pint single basket air fryer). Preheat the air fryer to 205C. Lay one pizza base on the rack of the air fryer and spray with olive oil spray once, then prick with a fork a few times. Cook for 3 minutes. Remove, flip over and return to the air-fryer for another 2 minutes. Preheat the air fryer to 205C. Lay one pizza base on the rack of the air fryer and spray with olive oil spray once, then prick with a fork a few times. Cook for 3 minutes. Remove, flip over and return to the air-fryer for another 2 minutes. Take out the basket, place on a wooden board and spread a quarter of the drained tomatoes over the pizza. Add your choice of toppings, followed by a quarter of the mozzarella. Any toppings that need to cook (such as onion slices) should go on top of the cheese so that they meet the heat first. Take out the basket, place on a wooden board and spread a quarter of the drained tomatoes over the pizza. Add your choice of toppings, followed by a quarter of the mozzarella. Any toppings that need to cook (such as onion slices) should go on top of the cheese so that they meet the heat first. Cook for 4 minutes until the cheese is bubbling and the base is crispy. Remove and repeat with the remaining pizzas. Top each pizza with rocket leaves (if using) and serve. Cook for 4 minutes until the cheese is bubbling and the base is crispy. Remove and repeat with the remaining pizzas. Top each pizza with rocket leaves (if using) and serve. Recipe tips Use firm mozzarella cheese as mozzarella balls retain a lot of moisture. However, if you have time, you can drain fresh mozzarella balls by leaving to soak on kitchen paper, covered in the fridge, for a few hours or overnight. Use the drained tomato juice for a quick Bloody Mary, or add to any soups or stews. Use naan breads or flatbreads as bases instead of making the pizza dough. Just ignore the steps on making and cooking the base and proceed with the pizza topping. This recipe was developed using a 5.5 litre/9½ pint air fryer."
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} | 03fc6bf8fdf0404c449842d303f4071df93dba8fb79fd32bf1ceee8be265fc2f | Air fryer tofu nuggets recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_tofu_nuggets_19181_16x9.jpg Light and crispy, these are great veggie alternatives to chicken nuggets. Serve with vegetables for a family-friendly dinner or simply with a dip of your choice as a snack. Each serving provides 259 kcal, 14g protein, 33g carbohydrate (of which 4g sugars), 7g fat (of which 1.3g saturates), 2.8g fibre and 1.5g salt. 300g/10½oz extra firm tofu2 tbsp light soy sauce1 garlic clove, finely grated150g/5½oz plain flour2 tsp smoked sweet paprika150ml/5fl oz buttermilk1 tbsp apple cider vinegarolive oil spraysalt and freshly ground black peppersweet chilli sauce, to serve (optional) 300g/10½oz extra firm tofu 2 tbsp light soy sauce 1 garlic clove, finely grated 150g/5½oz plain flour 2 tsp smoked sweet paprika 150ml/5fl oz buttermilk 1 tbsp apple cider vinegar olive oil spray salt and freshly ground black pepper sweet chilli sauce, to serve (optional) Method Drain the tofu on kitchen paper for 10 minutes. Cut into 3cm/1¼in cubes and mix with the soy sauce and garlic in a bowl.Mix the flour and paprika on a rimmed plate or in a wide bowl and season well with salt and pepper. In a separate small bowl, mix the buttermilk and cider vinegar. Dip a tofu cube into the flour mixture, then into the buttermilk mixture and then again into the flour mixture. Place on a baking tray and repeat with the remaining cubes. Meanwhile, heat the air fryer to 200C. Spray the tofu nuggets with the olive oil spray. Place one layer of tofu nuggets on the rack or in the basket (you may have to do this in two batches) and cook for 6 minutes, then shake and return for another 3–4 minutes. Repeat with the remaining nuggets.Serve warm with sweet chilli sauce, if using. Drain the tofu on kitchen paper for 10 minutes. Cut into 3cm/1¼in cubes and mix with the soy sauce and garlic in a bowl. Drain the tofu on kitchen paper for 10 minutes. Cut into 3cm/1¼in cubes and mix with the soy sauce and garlic in a bowl. Mix the flour and paprika on a rimmed plate or in a wide bowl and season well with salt and pepper. In a separate small bowl, mix the buttermilk and cider vinegar. Dip a tofu cube into the flour mixture, then into the buttermilk mixture and then again into the flour mixture. Place on a baking tray and repeat with the remaining cubes. Mix the flour and paprika on a rimmed plate or in a wide bowl and season well with salt and pepper. In a separate small bowl, mix the buttermilk and cider vinegar. Dip a tofu cube into the flour mixture, then into the buttermilk mixture and then again into the flour mixture. Place on a baking tray and repeat with the remaining cubes. Meanwhile, heat the air fryer to 200C. Spray the tofu nuggets with the olive oil spray. Place one layer of tofu nuggets on the rack or in the basket (you may have to do this in two batches) and cook for 6 minutes, then shake and return for another 3–4 minutes. Repeat with the remaining nuggets. Meanwhile, heat the air fryer to 200C. Spray the tofu nuggets with the olive oil spray. Place one layer of tofu nuggets on the rack or in the basket (you may have to do this in two batches) and cook for 6 minutes, then shake and return for another 3–4 minutes. Repeat with the remaining nuggets. Serve warm with sweet chilli sauce, if using. Serve warm with sweet chilli sauce, if using. Recipe tips For a vegan option, use nut milk with the juice of half a lemon to replace the buttermilk. Use chicken cubes instead of tofu for a fakeaway-style crispy chicken nugget. The cooking time may need to increase by a minute or two so check that the chicken is cooked through before you serve. This recipe was developed using a 5.5 litre/9½ pint air fryer. | {
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"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_tofu_nuggets_19181_16x9.jpg Light and crispy, these are great veggie alternatives to chicken nuggets. Serve with vegetables for a family-friendly dinner or simply with a dip of your choice as a snack. Each serving provides 259 kcal, 14g protein, 33g carbohydrate (of which 4g sugars), 7g fat (of which 1.3g saturates), 2.8g fibre and 1.5g salt. 300g/10½oz extra firm tofu2 tbsp light soy sauce1 garlic clove, finely grated150g/5½oz plain flour2 tsp smoked sweet paprika150ml/5fl oz buttermilk1 tbsp apple cider vinegarolive oil spraysalt and freshly ground black peppersweet chilli sauce, to serve (optional) 300g/10½oz extra firm tofu 2 tbsp light soy sauce 1 garlic clove, finely grated 150g/5½oz plain flour 2 tsp smoked sweet paprika 150ml/5fl oz buttermilk 1 tbsp apple cider vinegar olive oil spray salt and freshly ground black pepper sweet chilli sauce, to serve (optional) Method Drain the tofu on kitchen paper for 10 minutes. Cut into 3cm/1¼in cubes and mix with the soy sauce and garlic in a bowl.Mix the flour and paprika on a rimmed plate or in a wide bowl and season well with salt and pepper. In a separate small bowl, mix the buttermilk and cider vinegar. Dip a tofu cube into the flour mixture, then into the buttermilk mixture and then again into the flour mixture. Place on a baking tray and repeat with the remaining cubes. Meanwhile, heat the air fryer to 200C. Spray the tofu nuggets with the olive oil spray. Place one layer of tofu nuggets on the rack or in the basket (you may have to do this in two batches) and cook for 6 minutes, then shake and return for another 3–4 minutes. Repeat with the remaining nuggets.Serve warm with sweet chilli sauce, if using. Drain the tofu on kitchen paper for 10 minutes. Cut into 3cm/1¼in cubes and mix with the soy sauce and garlic in a bowl. Drain the tofu on kitchen paper for 10 minutes. Cut into 3cm/1¼in cubes and mix with the soy sauce and garlic in a bowl. Mix the flour and paprika on a rimmed plate or in a wide bowl and season well with salt and pepper. In a separate small bowl, mix the buttermilk and cider vinegar. Dip a tofu cube into the flour mixture, then into the buttermilk mixture and then again into the flour mixture. Place on a baking tray and repeat with the remaining cubes. Mix the flour and paprika on a rimmed plate or in a wide bowl and season well with salt and pepper. In a separate small bowl, mix the buttermilk and cider vinegar. Dip a tofu cube into the flour mixture, then into the buttermilk mixture and then again into the flour mixture. Place on a baking tray and repeat with the remaining cubes. Meanwhile, heat the air fryer to 200C. Spray the tofu nuggets with the olive oil spray. Place one layer of tofu nuggets on the rack or in the basket (you may have to do this in two batches) and cook for 6 minutes, then shake and return for another 3–4 minutes. Repeat with the remaining nuggets. Meanwhile, heat the air fryer to 200C. Spray the tofu nuggets with the olive oil spray. Place one layer of tofu nuggets on the rack or in the basket (you may have to do this in two batches) and cook for 6 minutes, then shake and return for another 3–4 minutes. Repeat with the remaining nuggets. Serve warm with sweet chilli sauce, if using. Serve warm with sweet chilli sauce, if using. Recipe tips For a vegan option, use nut milk with the juice of half a lemon to replace the buttermilk. Use chicken cubes instead of tofu for a fakeaway-style crispy chicken nugget. The cooking time may need to increase by a minute or two so check that the chicken is cooked through before you serve. This recipe was developed using a 5.5 litre/9½ pint air fryer."
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} | 73dc68f3190074694478c4405c4cb0fc287c29c7a953059b0367ce9f548f8a4e | Air fryer chips recipe
An average of 3.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chips_63854_16x9.jpg While undoubtedly you can make the best restaurant-style French fries by cooking frozen chips in an air fryer, you can also produce delicious chunky, chip-shop-style chips made entirely from scratch. Any potato will work but waxy varieties are best for this recipe, and if you have any leftover potatoes where the skins are starting to go soft these will taste almost exactly like they came from the local chippy. 2 large potatoes (approximately 450g/1lb), preferably a waxy variety1 tbsp olive oilsalt, to taste 2 large potatoes (approximately 450g/1lb), preferably a waxy variety 1 tbsp olive oil salt, to taste Method Leaving the skins on, cut the potatoes into roughly 1cm/½in thick chips. Toss with the olive oil and a generous amount of salt.Air-fry for 20–30 minutes at 180C, tossing every 10 minutes or so until the chips are crisp and golden, making sure they don’t stick to the bottom of the basket towards the beginning of cooking. Leaving the skins on, cut the potatoes into roughly 1cm/½in thick chips. Toss with the olive oil and a generous amount of salt. Leaving the skins on, cut the potatoes into roughly 1cm/½in thick chips. Toss with the olive oil and a generous amount of salt. Air-fry for 20–30 minutes at 180C, tossing every 10 minutes or so until the chips are crisp and golden, making sure they don’t stick to the bottom of the basket towards the beginning of cooking. Air-fry for 20–30 minutes at 180C, tossing every 10 minutes or so until the chips are crisp and golden, making sure they don’t stick to the bottom of the basket towards the beginning of cooking. Recipe tips If you have time, soak the chips for up to 30 minutes to extract some of the starch before frying. You can also par-boil the chips for 8–10 minutes to cut the cooking time and make really fluffy chips. This recipe was tested in a 3.2 litre/5½ pint basket air fryer, but it will also work in a model fitted with a stirring paddle – in this case, you won’t need to toss the chips during cooking. | {
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"url": "https://www.bbc.co.uk/food/recipes/air_fryer_chips_63854",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Air fryer chips recipe",
"content": "An average of 3.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chips_63854_16x9.jpg While undoubtedly you can make the best restaurant-style French fries by cooking frozen chips in an air fryer, you can also produce delicious chunky, chip-shop-style chips made entirely from scratch. Any potato will work but waxy varieties are best for this recipe, and if you have any leftover potatoes where the skins are starting to go soft these will taste almost exactly like they came from the local chippy. 2 large potatoes (approximately 450g/1lb), preferably a waxy variety1 tbsp olive oilsalt, to taste 2 large potatoes (approximately 450g/1lb), preferably a waxy variety 1 tbsp olive oil salt, to taste Method Leaving the skins on, cut the potatoes into roughly 1cm/½in thick chips. Toss with the olive oil and a generous amount of salt.Air-fry for 20–30 minutes at 180C, tossing every 10 minutes or so until the chips are crisp and golden, making sure they don’t stick to the bottom of the basket towards the beginning of cooking. Leaving the skins on, cut the potatoes into roughly 1cm/½in thick chips. Toss with the olive oil and a generous amount of salt. Leaving the skins on, cut the potatoes into roughly 1cm/½in thick chips. Toss with the olive oil and a generous amount of salt. Air-fry for 20–30 minutes at 180C, tossing every 10 minutes or so until the chips are crisp and golden, making sure they don’t stick to the bottom of the basket towards the beginning of cooking. Air-fry for 20–30 minutes at 180C, tossing every 10 minutes or so until the chips are crisp and golden, making sure they don’t stick to the bottom of the basket towards the beginning of cooking. Recipe tips If you have time, soak the chips for up to 30 minutes to extract some of the starch before frying. You can also par-boil the chips for 8–10 minutes to cut the cooking time and make really fluffy chips. This recipe was tested in a 3.2 litre/5½ pint basket air fryer, but it will also work in a model fitted with a stirring paddle – in this case, you won’t need to toss the chips during cooking."
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} | b39a6ea05467aa8fb7e78571877c14a4178e9f9ae9d5c0aa62f99dafa021edf4 | Air fryer pork chops recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_peppered_pork_68056_16x9.jpg Peppered pork chops make a wonderfully tasty midweek meal, coated in a mix of savoury seasonings and crushed peppercorns. It’s super-quick to cook in the air fryer. Gorgeous with couscous, corn on the cob and some leafy green salad. 4 pork chops 1–2 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray1 tbsp paprika 1 tsp American burger seasoning1 tsp onion granules 1 tsp garlic granules1 tsp dried parsley1 tsp crushed peppercorns saltcouscous, corn on the cob and salad, to serve 4 pork chops 1–2 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray 1 tbsp paprika 1 tsp American burger seasoning 1 tsp onion granules 1 tsp garlic granules 1 tsp dried parsley 1 tsp crushed peppercorns salt couscous, corn on the cob and salad, to serve Method Preheat the air fryer to 200C.Dry the chops with kitchen paper then put them in a bowl and coat in the oil. Add all the seasonings and mix well to coat.Cook in the air fryer for 10–12 minutes, or 14 minutes if the chops are extra-large.Serve with couscous, corn on the cob and salad. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Dry the chops with kitchen paper then put them in a bowl and coat in the oil. Add all the seasonings and mix well to coat. Dry the chops with kitchen paper then put them in a bowl and coat in the oil. Add all the seasonings and mix well to coat. Cook in the air fryer for 10–12 minutes, or 14 minutes if the chops are extra-large. Cook in the air fryer for 10–12 minutes, or 14 minutes if the chops are extra-large. Serve with couscous, corn on the cob and salad. Serve with couscous, corn on the cob and salad. | {
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"url": "https://www.bbc.co.uk/food/recipes/air_fryer_peppered_pork_68056",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Air fryer pork chops recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_peppered_pork_68056_16x9.jpg Peppered pork chops make a wonderfully tasty midweek meal, coated in a mix of savoury seasonings and crushed peppercorns. It’s super-quick to cook in the air fryer. Gorgeous with couscous, corn on the cob and some leafy green salad. 4 pork chops 1–2 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray1 tbsp paprika 1 tsp American burger seasoning1 tsp onion granules 1 tsp garlic granules1 tsp dried parsley1 tsp crushed peppercorns saltcouscous, corn on the cob and salad, to serve 4 pork chops 1–2 tbsp vegetable oil or a few sprays of low-calorie cooking oil spray 1 tbsp paprika 1 tsp American burger seasoning 1 tsp onion granules 1 tsp garlic granules 1 tsp dried parsley 1 tsp crushed peppercorns salt couscous, corn on the cob and salad, to serve Method Preheat the air fryer to 200C.Dry the chops with kitchen paper then put them in a bowl and coat in the oil. Add all the seasonings and mix well to coat.Cook in the air fryer for 10–12 minutes, or 14 minutes if the chops are extra-large.Serve with couscous, corn on the cob and salad. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Dry the chops with kitchen paper then put them in a bowl and coat in the oil. Add all the seasonings and mix well to coat. Dry the chops with kitchen paper then put them in a bowl and coat in the oil. Add all the seasonings and mix well to coat. Cook in the air fryer for 10–12 minutes, or 14 minutes if the chops are extra-large. Cook in the air fryer for 10–12 minutes, or 14 minutes if the chops are extra-large. Serve with couscous, corn on the cob and salad. Serve with couscous, corn on the cob and salad."
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} | f43517836dfc0704f03b6f36213419b63726c02d6a502a773e546a2caf6cfaf6 | Air fryer meatballs with cherry tomato sauce recipe
An average of 4.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_meatballs_with_36992_16x9.jpg In this easy family supper both the meatballs and sauce are made in the air fryer, creating delicious results while saving you time and energy. 80g/2¾oz breadcrumbs 2 tbsp milk 1 medium free-range egg 500g/1lb 2oz beef mince 2 tbsp finely chopped fresh parsley2 tbsp finely chopped fresh basil 100g/3½oz feta 80g/2¾oz breadcrumbs 2 tbsp milk 1 medium free-range egg 500g/1lb 2oz beef mince 2 tbsp finely chopped fresh parsley 2 tbsp finely chopped fresh basil 100g/3½oz feta 2 garlic cloves, peeled and cut in half 400g/14oz cherry tomatoes, cut in half lengthways 1 medium shallot, finely chopped (approx. 50g/1¾oz) 1 tbsp olive oil 1 tbsp balsamic vinegarsalt and freshly ground black pepper 2 garlic cloves, peeled and cut in half 400g/14oz cherry tomatoes, cut in half lengthways 1 medium shallot, finely chopped (approx. 50g/1¾oz) 1 tbsp olive oil 1 tbsp balsamic vinegar salt and freshly ground black pepper 400g/14oz dried spaghetti 2 tbsp butter 1 tbsp roughly chopped fresh parsley1 tbsp roughly chopped fresh basil50g/1¾oz feta, crumbled 400g/14oz dried spaghetti 2 tbsp butter 1 tbsp roughly chopped fresh parsley 1 tbsp roughly chopped fresh basil 50g/1¾oz feta, crumbled Method To make the meatballs, mix together the breadcrumbs, milk and egg in a large bowl. Add the beef, parsley and basil then crumble in the feta. Season with salt and pepper and mix well before shaping into 16 balls.Preheat the air fryer to 200C. Pull out the basket and line with an air fryer paper tray, or use baking paper to form a low-sided base. To make the sauce, place the garlic, cherry tomatoes and shallots on the lined tray. Season with salt and pepper, then drizzle with the olive oil and balsamic vinegar. Air fry for 25 minutes, shaking the vegetables at the halfway point. Once cooked, carefully tip the vegetables into a large bowl, discard the paper then use a stick blender to blend until smooth. Alternatively, blend in a food processor. Transfer the sauce to a small pan and keep warm over a low heat; leave the air fryer on.Place the meatballs into the air fryer, spacing them out evenly, and cook for 10–12 minutes or until cooked through.Meanwhile, cook the spaghetti according to packet instructions. Drain and stir through the butter. To serve, pile the spaghetti onto a plate and top with the meatballs and sauce. Garnish with a sprinkle of chopped parsley, basil and a little crumbled feta. To make the meatballs, mix together the breadcrumbs, milk and egg in a large bowl. Add the beef, parsley and basil then crumble in the feta. Season with salt and pepper and mix well before shaping into 16 balls. To make the meatballs, mix together the breadcrumbs, milk and egg in a large bowl. Add the beef, parsley and basil then crumble in the feta. Season with salt and pepper and mix well before shaping into 16 balls. Preheat the air fryer to 200C. Pull out the basket and line with an air fryer paper tray, or use baking paper to form a low-sided base. Preheat the air fryer to 200C. Pull out the basket and line with an air fryer paper tray, or use baking paper to form a low-sided base. To make the sauce, place the garlic, cherry tomatoes and shallots on the lined tray. Season with salt and pepper, then drizzle with the olive oil and balsamic vinegar. To make the sauce, place the garlic, cherry tomatoes and shallots on the lined tray. Season with salt and pepper, then drizzle with the olive oil and balsamic vinegar. Air fry for 25 minutes, shaking the vegetables at the halfway point. Air fry for 25 minutes, shaking the vegetables at the halfway point. Once cooked, carefully tip the vegetables into a large bowl, discard the paper then use a stick blender to blend until smooth. Alternatively, blend in a food processor. Transfer the sauce to a small pan and keep warm over a low heat; leave the air fryer on. Once cooked, carefully tip the vegetables into a large bowl, discard the paper then use a stick blender to blend until smooth. Alternatively, blend in a food processor. Transfer the sauce to a small pan and keep warm over a low heat; leave the air fryer on. Place the meatballs into the air fryer, spacing them out evenly, and cook for 10–12 minutes or until cooked through. Place the meatballs into the air fryer, spacing them out evenly, and cook for 10–12 minutes or until cooked through. Meanwhile, cook the spaghetti according to packet instructions. Drain and stir through the butter. Meanwhile, cook the spaghetti according to packet instructions. Drain and stir through the butter. To serve, pile the spaghetti onto a plate and top with the meatballs and sauce. Garnish with a sprinkle of chopped parsley, basil and a little crumbled feta. To serve, pile the spaghetti onto a plate and top with the meatballs and sauce. Garnish with a sprinkle of chopped parsley, basil and a little crumbled feta. Recipe tips If making the meatballs ahead, place on a tray lined with baking paper and chill in the fridge until needed. | {
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"title": "Air fryer meatballs with cherry tomato sauce recipe",
"content": "An average of 4.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_meatballs_with_36992_16x9.jpg In this easy family supper both the meatballs and sauce are made in the air fryer, creating delicious results while saving you time and energy. 80g/2¾oz breadcrumbs 2 tbsp milk 1 medium free-range egg 500g/1lb 2oz beef mince 2 tbsp finely chopped fresh parsley2 tbsp finely chopped fresh basil 100g/3½oz feta 80g/2¾oz breadcrumbs 2 tbsp milk 1 medium free-range egg 500g/1lb 2oz beef mince 2 tbsp finely chopped fresh parsley 2 tbsp finely chopped fresh basil 100g/3½oz feta 2 garlic cloves, peeled and cut in half 400g/14oz cherry tomatoes, cut in half lengthways 1 medium shallot, finely chopped (approx. 50g/1¾oz) 1 tbsp olive oil 1 tbsp balsamic vinegarsalt and freshly ground black pepper 2 garlic cloves, peeled and cut in half 400g/14oz cherry tomatoes, cut in half lengthways 1 medium shallot, finely chopped (approx. 50g/1¾oz) 1 tbsp olive oil 1 tbsp balsamic vinegar salt and freshly ground black pepper 400g/14oz dried spaghetti 2 tbsp butter 1 tbsp roughly chopped fresh parsley1 tbsp roughly chopped fresh basil50g/1¾oz feta, crumbled 400g/14oz dried spaghetti 2 tbsp butter 1 tbsp roughly chopped fresh parsley 1 tbsp roughly chopped fresh basil 50g/1¾oz feta, crumbled Method To make the meatballs, mix together the breadcrumbs, milk and egg in a large bowl. Add the beef, parsley and basil then crumble in the feta. Season with salt and pepper and mix well before shaping into 16 balls.Preheat the air fryer to 200C. Pull out the basket and line with an air fryer paper tray, or use baking paper to form a low-sided base. To make the sauce, place the garlic, cherry tomatoes and shallots on the lined tray. Season with salt and pepper, then drizzle with the olive oil and balsamic vinegar. Air fry for 25 minutes, shaking the vegetables at the halfway point. Once cooked, carefully tip the vegetables into a large bowl, discard the paper then use a stick blender to blend until smooth. Alternatively, blend in a food processor. Transfer the sauce to a small pan and keep warm over a low heat; leave the air fryer on.Place the meatballs into the air fryer, spacing them out evenly, and cook for 10–12 minutes or until cooked through.Meanwhile, cook the spaghetti according to packet instructions. Drain and stir through the butter. To serve, pile the spaghetti onto a plate and top with the meatballs and sauce. Garnish with a sprinkle of chopped parsley, basil and a little crumbled feta. To make the meatballs, mix together the breadcrumbs, milk and egg in a large bowl. Add the beef, parsley and basil then crumble in the feta. Season with salt and pepper and mix well before shaping into 16 balls. To make the meatballs, mix together the breadcrumbs, milk and egg in a large bowl. Add the beef, parsley and basil then crumble in the feta. Season with salt and pepper and mix well before shaping into 16 balls. Preheat the air fryer to 200C. Pull out the basket and line with an air fryer paper tray, or use baking paper to form a low-sided base. Preheat the air fryer to 200C. Pull out the basket and line with an air fryer paper tray, or use baking paper to form a low-sided base. To make the sauce, place the garlic, cherry tomatoes and shallots on the lined tray. Season with salt and pepper, then drizzle with the olive oil and balsamic vinegar. To make the sauce, place the garlic, cherry tomatoes and shallots on the lined tray. Season with salt and pepper, then drizzle with the olive oil and balsamic vinegar. Air fry for 25 minutes, shaking the vegetables at the halfway point. Air fry for 25 minutes, shaking the vegetables at the halfway point. Once cooked, carefully tip the vegetables into a large bowl, discard the paper then use a stick blender to blend until smooth. Alternatively, blend in a food processor. Transfer the sauce to a small pan and keep warm over a low heat; leave the air fryer on. Once cooked, carefully tip the vegetables into a large bowl, discard the paper then use a stick blender to blend until smooth. Alternatively, blend in a food processor. Transfer the sauce to a small pan and keep warm over a low heat; leave the air fryer on. Place the meatballs into the air fryer, spacing them out evenly, and cook for 10–12 minutes or until cooked through. Place the meatballs into the air fryer, spacing them out evenly, and cook for 10–12 minutes or until cooked through. Meanwhile, cook the spaghetti according to packet instructions. Drain and stir through the butter. Meanwhile, cook the spaghetti according to packet instructions. Drain and stir through the butter. To serve, pile the spaghetti onto a plate and top with the meatballs and sauce. Garnish with a sprinkle of chopped parsley, basil and a little crumbled feta. To serve, pile the spaghetti onto a plate and top with the meatballs and sauce. Garnish with a sprinkle of chopped parsley, basil and a little crumbled feta. Recipe tips If making the meatballs ahead, place on a tray lined with baking paper and chill in the fridge until needed."
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} | 9ac981d019db54c1124ea8bd7a2efec7751d691b4860d3363126bb2db625c658 | Air fryer fish and chips with tartare sauce recipe
An average of 2.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_fish_and_chips_69021_16x9.jpg The air fryer gives you crispy fish and chips without the hassle of deep frying, and a touch of rosemary salt takes this favourite supper to a new level. 350g/12oz potatoes, such as Maris Piper or King Edward, sliced into 5mm/¼in-thick chips3 tbsp olive oil 2 x hake, cod loin or haddock fillets, skinless and boneless (approx. 150g/5½oz each)2 tbsp plain flour1 free-range egg60g/2¼oz panko breadcrumbs (see recipe tip)salt and freshly ground black pepperlemon wedges to serve (optional) 350g/12oz potatoes, such as Maris Piper or King Edward, sliced into 5mm/¼in-thick chips 3 tbsp olive oil 2 x hake, cod loin or haddock fillets, skinless and boneless (approx. 150g/5½oz each) 2 tbsp plain flour 1 free-range egg 60g/2¼oz panko breadcrumbs (see recipe tip) salt and freshly ground black pepper lemon wedges to serve (optional) 10g/⅓oz fresh rosemary, leaves picked3 tbsp sea salt 1 lemon, zest only 10g/⅓oz fresh rosemary, leaves picked 3 tbsp sea salt 1 lemon, zest only 3 tbsp mayonnaise 1 tbsp Greek-style yoghurt ½ lemon, juice only 1 tbsp capers 5 cocktail gherkins, finely chopped1 tbsp flatleaf parsley, roughly choppedpinch smoked paprika 3 tbsp mayonnaise 1 tbsp Greek-style yoghurt ½ lemon, juice only 1 tbsp capers 5 cocktail gherkins, finely chopped 1 tbsp flatleaf parsley, roughly chopped pinch smoked paprika Method Preheat the air fryer to 190C. Rinse the chips in cold water for a couple of minutes, then drain and pat dry.Put the chips in a bowl, pour over 2 tablespoons olive oil and mix until all the chips are coated.Transfer the chips to the basket of the air fryer. Air-fry the chips for 15–18 minutes, or until crisp and golden-brown, shaking two to three times during cooking.While the chips are cooking, make the rosemary salt (if using). Blitz the rosemary, salt and lemon zest a small blender, or pound in a pestle and mortar, to form a fragrant green salt; set aside.To make the tartare sauce, mix all the ingredients together in a small bowl.To prepare the fish, put the flour in a bowl and season with salt and pepper. In a second bowl, whisk the egg with some salt and pepper. Put the breadcrumbs in a third bowl. Take one piece of fish and coat both sides in the flour, then dip into the egg and then into the breadcrumbs, turning to coat evenly. Set aside on a plate. Repeat with the second piece of fish.Once the chips are cooked, tip them into a bowl and sprinkle over a couple of pinches of rosemary salt; set aside. Drizzle 1 tablespoon olive oil over the fish and air-fry for 6 minutes. Turn the fish over and cook for another 2–4 minutes, depending on the thickness of the fish. Put the fish onto serving plates. Pop the chips back in the air fryer for 2 minutes to warm up. Serve the fish with the chips and a big dollop of tartare sauce, with lemon wedges if liked. Preheat the air fryer to 190C. Preheat the air fryer to 190C. Rinse the chips in cold water for a couple of minutes, then drain and pat dry. Rinse the chips in cold water for a couple of minutes, then drain and pat dry. Put the chips in a bowl, pour over 2 tablespoons olive oil and mix until all the chips are coated. Put the chips in a bowl, pour over 2 tablespoons olive oil and mix until all the chips are coated. Transfer the chips to the basket of the air fryer. Air-fry the chips for 15–18 minutes, or until crisp and golden-brown, shaking two to three times during cooking. Transfer the chips to the basket of the air fryer. Air-fry the chips for 15–18 minutes, or until crisp and golden-brown, shaking two to three times during cooking. While the chips are cooking, make the rosemary salt (if using). Blitz the rosemary, salt and lemon zest a small blender, or pound in a pestle and mortar, to form a fragrant green salt; set aside. While the chips are cooking, make the rosemary salt (if using). Blitz the rosemary, salt and lemon zest a small blender, or pound in a pestle and mortar, to form a fragrant green salt; set aside. To make the tartare sauce, mix all the ingredients together in a small bowl. To make the tartare sauce, mix all the ingredients together in a small bowl. To prepare the fish, put the flour in a bowl and season with salt and pepper. In a second bowl, whisk the egg with some salt and pepper. Put the breadcrumbs in a third bowl. To prepare the fish, put the flour in a bowl and season with salt and pepper. In a second bowl, whisk the egg with some salt and pepper. Put the breadcrumbs in a third bowl. Take one piece of fish and coat both sides in the flour, then dip into the egg and then into the breadcrumbs, turning to coat evenly. Set aside on a plate. Repeat with the second piece of fish. Take one piece of fish and coat both sides in the flour, then dip into the egg and then into the breadcrumbs, turning to coat evenly. Set aside on a plate. Repeat with the second piece of fish. Once the chips are cooked, tip them into a bowl and sprinkle over a couple of pinches of rosemary salt; set aside. Once the chips are cooked, tip them into a bowl and sprinkle over a couple of pinches of rosemary salt; set aside. Drizzle 1 tablespoon olive oil over the fish and air-fry for 6 minutes. Turn the fish over and cook for another 2–4 minutes, depending on the thickness of the fish. Drizzle 1 tablespoon olive oil over the fish and air-fry for 6 minutes. Turn the fish over and cook for another 2–4 minutes, depending on the thickness of the fish. Put the fish onto serving plates. Pop the chips back in the air fryer for 2 minutes to warm up. Put the fish onto serving plates. Pop the chips back in the air fryer for 2 minutes to warm up. Serve the fish with the chips and a big dollop of tartare sauce, with lemon wedges if liked. Serve the fish with the chips and a big dollop of tartare sauce, with lemon wedges if liked. Recipe tips Panko breadcrumbs are very light and crisp; alternatively, use leftover bread, blitzed to fine crumbs. Keep any leftover rosemary salt in a small airtight container. | {
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"title": "Air fryer fish and chips with tartare sauce recipe",
"content": "An average of 2.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_fish_and_chips_69021_16x9.jpg The air fryer gives you crispy fish and chips without the hassle of deep frying, and a touch of rosemary salt takes this favourite supper to a new level. 350g/12oz potatoes, such as Maris Piper or King Edward, sliced into 5mm/¼in-thick chips3 tbsp olive oil 2 x hake, cod loin or haddock fillets, skinless and boneless (approx. 150g/5½oz each)2 tbsp plain flour1 free-range egg60g/2¼oz panko breadcrumbs (see recipe tip)salt and freshly ground black pepperlemon wedges to serve (optional) 350g/12oz potatoes, such as Maris Piper or King Edward, sliced into 5mm/¼in-thick chips 3 tbsp olive oil 2 x hake, cod loin or haddock fillets, skinless and boneless (approx. 150g/5½oz each) 2 tbsp plain flour 1 free-range egg 60g/2¼oz panko breadcrumbs (see recipe tip) salt and freshly ground black pepper lemon wedges to serve (optional) 10g/⅓oz fresh rosemary, leaves picked3 tbsp sea salt 1 lemon, zest only 10g/⅓oz fresh rosemary, leaves picked 3 tbsp sea salt 1 lemon, zest only 3 tbsp mayonnaise 1 tbsp Greek-style yoghurt ½ lemon, juice only 1 tbsp capers 5 cocktail gherkins, finely chopped1 tbsp flatleaf parsley, roughly choppedpinch smoked paprika 3 tbsp mayonnaise 1 tbsp Greek-style yoghurt ½ lemon, juice only 1 tbsp capers 5 cocktail gherkins, finely chopped 1 tbsp flatleaf parsley, roughly chopped pinch smoked paprika Method Preheat the air fryer to 190C. Rinse the chips in cold water for a couple of minutes, then drain and pat dry.Put the chips in a bowl, pour over 2 tablespoons olive oil and mix until all the chips are coated.Transfer the chips to the basket of the air fryer. Air-fry the chips for 15–18 minutes, or until crisp and golden-brown, shaking two to three times during cooking.While the chips are cooking, make the rosemary salt (if using). Blitz the rosemary, salt and lemon zest a small blender, or pound in a pestle and mortar, to form a fragrant green salt; set aside.To make the tartare sauce, mix all the ingredients together in a small bowl.To prepare the fish, put the flour in a bowl and season with salt and pepper. In a second bowl, whisk the egg with some salt and pepper. Put the breadcrumbs in a third bowl. Take one piece of fish and coat both sides in the flour, then dip into the egg and then into the breadcrumbs, turning to coat evenly. Set aside on a plate. Repeat with the second piece of fish.Once the chips are cooked, tip them into a bowl and sprinkle over a couple of pinches of rosemary salt; set aside. Drizzle 1 tablespoon olive oil over the fish and air-fry for 6 minutes. Turn the fish over and cook for another 2–4 minutes, depending on the thickness of the fish. Put the fish onto serving plates. Pop the chips back in the air fryer for 2 minutes to warm up. Serve the fish with the chips and a big dollop of tartare sauce, with lemon wedges if liked. Preheat the air fryer to 190C. Preheat the air fryer to 190C. Rinse the chips in cold water for a couple of minutes, then drain and pat dry. Rinse the chips in cold water for a couple of minutes, then drain and pat dry. Put the chips in a bowl, pour over 2 tablespoons olive oil and mix until all the chips are coated. Put the chips in a bowl, pour over 2 tablespoons olive oil and mix until all the chips are coated. Transfer the chips to the basket of the air fryer. Air-fry the chips for 15–18 minutes, or until crisp and golden-brown, shaking two to three times during cooking. Transfer the chips to the basket of the air fryer. Air-fry the chips for 15–18 minutes, or until crisp and golden-brown, shaking two to three times during cooking. While the chips are cooking, make the rosemary salt (if using). Blitz the rosemary, salt and lemon zest a small blender, or pound in a pestle and mortar, to form a fragrant green salt; set aside. While the chips are cooking, make the rosemary salt (if using). Blitz the rosemary, salt and lemon zest a small blender, or pound in a pestle and mortar, to form a fragrant green salt; set aside. To make the tartare sauce, mix all the ingredients together in a small bowl. To make the tartare sauce, mix all the ingredients together in a small bowl. To prepare the fish, put the flour in a bowl and season with salt and pepper. In a second bowl, whisk the egg with some salt and pepper. Put the breadcrumbs in a third bowl. To prepare the fish, put the flour in a bowl and season with salt and pepper. In a second bowl, whisk the egg with some salt and pepper. Put the breadcrumbs in a third bowl. Take one piece of fish and coat both sides in the flour, then dip into the egg and then into the breadcrumbs, turning to coat evenly. Set aside on a plate. Repeat with the second piece of fish. Take one piece of fish and coat both sides in the flour, then dip into the egg and then into the breadcrumbs, turning to coat evenly. Set aside on a plate. Repeat with the second piece of fish. Once the chips are cooked, tip them into a bowl and sprinkle over a couple of pinches of rosemary salt; set aside. Once the chips are cooked, tip them into a bowl and sprinkle over a couple of pinches of rosemary salt; set aside. Drizzle 1 tablespoon olive oil over the fish and air-fry for 6 minutes. Turn the fish over and cook for another 2–4 minutes, depending on the thickness of the fish. Drizzle 1 tablespoon olive oil over the fish and air-fry for 6 minutes. Turn the fish over and cook for another 2–4 minutes, depending on the thickness of the fish. Put the fish onto serving plates. Pop the chips back in the air fryer for 2 minutes to warm up. Put the fish onto serving plates. Pop the chips back in the air fryer for 2 minutes to warm up. Serve the fish with the chips and a big dollop of tartare sauce, with lemon wedges if liked. Serve the fish with the chips and a big dollop of tartare sauce, with lemon wedges if liked. Recipe tips Panko breadcrumbs are very light and crisp; alternatively, use leftover bread, blitzed to fine crumbs. Keep any leftover rosemary salt in a small airtight container."
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} | de6510dd72cf286b9d8f8459652034cdf6070e69d1660b102f82cfb4a52613b6 | Air fryer coconut prawns and sweet potato cubes recipe
Air fryer coconut prawns and sweet potato cubes with coriander dip An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_coconut_shrimp_78004_16x9.jpg Prawns are cooked in a coconut batter and served alongside spiced sweet potatoes – all prepared in the air fryer. 1 tsp cumin seeds2 large sweet potatoes, peeled and cut into 2cm/¾in cubes1 tbsp olive oilsalt and freshly ground black pepper 1 tsp cumin seeds 2 large sweet potatoes, peeled and cut into 2cm/¾in cubes 1 tbsp olive oil salt and freshly ground black pepper 330g/11½oz ready-to-eat prawns50g/1¾oz desiccated coconut50g/1¾oz panko breadcrumbs½ tsp smoked paprika½ tsp cayenne pepper1 lime, zest and juice2 free-range eggs, lightly beaten50g/1¾oz plain flour salt and freshly ground black pepper 330g/11½oz ready-to-eat prawns 50g/1¾oz desiccated coconut 50g/1¾oz panko breadcrumbs ½ tsp smoked paprika ½ tsp cayenne pepper 1 lime, zest and juice 2 free-range eggs, lightly beaten 50g/1¾oz plain flour salt and freshly ground black pepper 20g/¾oz fresh coriander2–4 tbsp coconut yoghurt, plus extra if preferred1 lemon, juice onlypinch salt 20g/¾oz fresh coriander 2–4 tbsp coconut yoghurt, plus extra if preferred 1 lemon, juice only pinch salt Method To make the sweet potato cubes, heat the air fryer to 200C. Warm a small frying pan over a medium heat, add the cumin seeds and cook for 30 seconds, until fragrant. Tip the toasted seeds into a mortar and crush them with the pestle. Toss the potato cubes in a bowl with the olive oil and crushed cumin seeds. Season generously with salt and pepper. Place the sweet potato cubes in the air-fryer basket, making sure that there is plenty of space between them (you might have to do this in batches, depending on the size of the air fryer). Cook for 25–30 minutes, shaking a couple of times during cooking, until crisp and golden.To make the coconut prawns, heat the air fryer to 220C (or the air fryers’ maximum temperature). Pat the prawns dry with kitchen paper and lightly season with salt and pepper. Find three shallow bowls. Add the desiccated coconut, breadcrumbs, paprika, cayenne pepper, lime zest, a pinch of salt and a good grind of black pepper to the first bowl and toss together. Crack the eggs into the second bowl and whisk gently, then add the flour to the third.Use one hand for the wet ingredients (eggs) and the other hand for the dry ingredients (flour and breadcrumbs). One by one, dip the prawns in the flour, then the egg, then the breadcrumbs, until coated fully, and place on a baking tray lined with baking paper. Add the prawns to the air-fryer basket, making sure there is plenty of space between them. Cook for 4–5 minutes, turning halfway though, until crisp and golden. For extra deliciousness, do this in batches depending on the size of the air fryer. Squeeze over the lime juice just before serving.To make the coriander dip, blend the coriander with the coconut yoghurt in a food processor or blender, then add a tablespoon of yoghurt at a time to your liking. Season with salt and lemon juice.Serve the coconut prawns and sweet potato cubes with the coriander dip. To make the sweet potato cubes, heat the air fryer to 200C. Warm a small frying pan over a medium heat, add the cumin seeds and cook for 30 seconds, until fragrant. Tip the toasted seeds into a mortar and crush them with the pestle. Toss the potato cubes in a bowl with the olive oil and crushed cumin seeds. Season generously with salt and pepper. Place the sweet potato cubes in the air-fryer basket, making sure that there is plenty of space between them (you might have to do this in batches, depending on the size of the air fryer). Cook for 25–30 minutes, shaking a couple of times during cooking, until crisp and golden. To make the sweet potato cubes, heat the air fryer to 200C. Warm a small frying pan over a medium heat, add the cumin seeds and cook for 30 seconds, until fragrant. Tip the toasted seeds into a mortar and crush them with the pestle. Toss the potato cubes in a bowl with the olive oil and crushed cumin seeds. Season generously with salt and pepper. Place the sweet potato cubes in the air-fryer basket, making sure that there is plenty of space between them (you might have to do this in batches, depending on the size of the air fryer). Cook for 25–30 minutes, shaking a couple of times during cooking, until crisp and golden. To make the coconut prawns, heat the air fryer to 220C (or the air fryers’ maximum temperature). Pat the prawns dry with kitchen paper and lightly season with salt and pepper. Find three shallow bowls. Add the desiccated coconut, breadcrumbs, paprika, cayenne pepper, lime zest, a pinch of salt and a good grind of black pepper to the first bowl and toss together. Crack the eggs into the second bowl and whisk gently, then add the flour to the third. To make the coconut prawns, heat the air fryer to 220C (or the air fryers’ maximum temperature). Pat the prawns dry with kitchen paper and lightly season with salt and pepper. Find three shallow bowls. Add the desiccated coconut, breadcrumbs, paprika, cayenne pepper, lime zest, a pinch of salt and a good grind of black pepper to the first bowl and toss together. Crack the eggs into the second bowl and whisk gently, then add the flour to the third. Use one hand for the wet ingredients (eggs) and the other hand for the dry ingredients (flour and breadcrumbs). One by one, dip the prawns in the flour, then the egg, then the breadcrumbs, until coated fully, and place on a baking tray lined with baking paper. Add the prawns to the air-fryer basket, making sure there is plenty of space between them. Cook for 4–5 minutes, turning halfway though, until crisp and golden. For extra deliciousness, do this in batches depending on the size of the air fryer. Squeeze over the lime juice just before serving. Use one hand for the wet ingredients (eggs) and the other hand for the dry ingredients (flour and breadcrumbs). One by one, dip the prawns in the flour, then the egg, then the breadcrumbs, until coated fully, and place on a baking tray lined with baking paper. Add the prawns to the air-fryer basket, making sure there is plenty of space between them. Cook for 4–5 minutes, turning halfway though, until crisp and golden. For extra deliciousness, do this in batches depending on the size of the air fryer. Squeeze over the lime juice just before serving. To make the coriander dip, blend the coriander with the coconut yoghurt in a food processor or blender, then add a tablespoon of yoghurt at a time to your liking. Season with salt and lemon juice. To make the coriander dip, blend the coriander with the coconut yoghurt in a food processor or blender, then add a tablespoon of yoghurt at a time to your liking. Season with salt and lemon juice. Serve the coconut prawns and sweet potato cubes with the coriander dip. Serve the coconut prawns and sweet potato cubes with the coriander dip. | {
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"title": "Air fryer coconut prawns and sweet potato cubes recipe",
"content": "Air fryer coconut prawns and sweet potato cubes with coriander dip An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_coconut_shrimp_78004_16x9.jpg Prawns are cooked in a coconut batter and served alongside spiced sweet potatoes – all prepared in the air fryer. 1 tsp cumin seeds2 large sweet potatoes, peeled and cut into 2cm/¾in cubes1 tbsp olive oilsalt and freshly ground black pepper 1 tsp cumin seeds 2 large sweet potatoes, peeled and cut into 2cm/¾in cubes 1 tbsp olive oil salt and freshly ground black pepper 330g/11½oz ready-to-eat prawns50g/1¾oz desiccated coconut50g/1¾oz panko breadcrumbs½ tsp smoked paprika½ tsp cayenne pepper1 lime, zest and juice2 free-range eggs, lightly beaten50g/1¾oz plain flour salt and freshly ground black pepper 330g/11½oz ready-to-eat prawns 50g/1¾oz desiccated coconut 50g/1¾oz panko breadcrumbs ½ tsp smoked paprika ½ tsp cayenne pepper 1 lime, zest and juice 2 free-range eggs, lightly beaten 50g/1¾oz plain flour salt and freshly ground black pepper 20g/¾oz fresh coriander2–4 tbsp coconut yoghurt, plus extra if preferred1 lemon, juice onlypinch salt 20g/¾oz fresh coriander 2–4 tbsp coconut yoghurt, plus extra if preferred 1 lemon, juice only pinch salt Method To make the sweet potato cubes, heat the air fryer to 200C. Warm a small frying pan over a medium heat, add the cumin seeds and cook for 30 seconds, until fragrant. Tip the toasted seeds into a mortar and crush them with the pestle. Toss the potato cubes in a bowl with the olive oil and crushed cumin seeds. Season generously with salt and pepper. Place the sweet potato cubes in the air-fryer basket, making sure that there is plenty of space between them (you might have to do this in batches, depending on the size of the air fryer). Cook for 25–30 minutes, shaking a couple of times during cooking, until crisp and golden.To make the coconut prawns, heat the air fryer to 220C (or the air fryers’ maximum temperature). Pat the prawns dry with kitchen paper and lightly season with salt and pepper. Find three shallow bowls. Add the desiccated coconut, breadcrumbs, paprika, cayenne pepper, lime zest, a pinch of salt and a good grind of black pepper to the first bowl and toss together. Crack the eggs into the second bowl and whisk gently, then add the flour to the third.Use one hand for the wet ingredients (eggs) and the other hand for the dry ingredients (flour and breadcrumbs). One by one, dip the prawns in the flour, then the egg, then the breadcrumbs, until coated fully, and place on a baking tray lined with baking paper. Add the prawns to the air-fryer basket, making sure there is plenty of space between them. Cook for 4–5 minutes, turning halfway though, until crisp and golden. For extra deliciousness, do this in batches depending on the size of the air fryer. Squeeze over the lime juice just before serving.To make the coriander dip, blend the coriander with the coconut yoghurt in a food processor or blender, then add a tablespoon of yoghurt at a time to your liking. Season with salt and lemon juice.Serve the coconut prawns and sweet potato cubes with the coriander dip. To make the sweet potato cubes, heat the air fryer to 200C. Warm a small frying pan over a medium heat, add the cumin seeds and cook for 30 seconds, until fragrant. Tip the toasted seeds into a mortar and crush them with the pestle. Toss the potato cubes in a bowl with the olive oil and crushed cumin seeds. Season generously with salt and pepper. Place the sweet potato cubes in the air-fryer basket, making sure that there is plenty of space between them (you might have to do this in batches, depending on the size of the air fryer). Cook for 25–30 minutes, shaking a couple of times during cooking, until crisp and golden. To make the sweet potato cubes, heat the air fryer to 200C. Warm a small frying pan over a medium heat, add the cumin seeds and cook for 30 seconds, until fragrant. Tip the toasted seeds into a mortar and crush them with the pestle. Toss the potato cubes in a bowl with the olive oil and crushed cumin seeds. Season generously with salt and pepper. Place the sweet potato cubes in the air-fryer basket, making sure that there is plenty of space between them (you might have to do this in batches, depending on the size of the air fryer). Cook for 25–30 minutes, shaking a couple of times during cooking, until crisp and golden. To make the coconut prawns, heat the air fryer to 220C (or the air fryers’ maximum temperature). Pat the prawns dry with kitchen paper and lightly season with salt and pepper. Find three shallow bowls. Add the desiccated coconut, breadcrumbs, paprika, cayenne pepper, lime zest, a pinch of salt and a good grind of black pepper to the first bowl and toss together. Crack the eggs into the second bowl and whisk gently, then add the flour to the third. To make the coconut prawns, heat the air fryer to 220C (or the air fryers’ maximum temperature). Pat the prawns dry with kitchen paper and lightly season with salt and pepper. Find three shallow bowls. Add the desiccated coconut, breadcrumbs, paprika, cayenne pepper, lime zest, a pinch of salt and a good grind of black pepper to the first bowl and toss together. Crack the eggs into the second bowl and whisk gently, then add the flour to the third. Use one hand for the wet ingredients (eggs) and the other hand for the dry ingredients (flour and breadcrumbs). One by one, dip the prawns in the flour, then the egg, then the breadcrumbs, until coated fully, and place on a baking tray lined with baking paper. Add the prawns to the air-fryer basket, making sure there is plenty of space between them. Cook for 4–5 minutes, turning halfway though, until crisp and golden. For extra deliciousness, do this in batches depending on the size of the air fryer. Squeeze over the lime juice just before serving. Use one hand for the wet ingredients (eggs) and the other hand for the dry ingredients (flour and breadcrumbs). One by one, dip the prawns in the flour, then the egg, then the breadcrumbs, until coated fully, and place on a baking tray lined with baking paper. Add the prawns to the air-fryer basket, making sure there is plenty of space between them. Cook for 4–5 minutes, turning halfway though, until crisp and golden. For extra deliciousness, do this in batches depending on the size of the air fryer. Squeeze over the lime juice just before serving. To make the coriander dip, blend the coriander with the coconut yoghurt in a food processor or blender, then add a tablespoon of yoghurt at a time to your liking. Season with salt and lemon juice. To make the coriander dip, blend the coriander with the coconut yoghurt in a food processor or blender, then add a tablespoon of yoghurt at a time to your liking. Season with salt and lemon juice. Serve the coconut prawns and sweet potato cubes with the coriander dip. Serve the coconut prawns and sweet potato cubes with the coriander dip."
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} | 7c90edf4f94a56d5fb086de372daf6d79118fb6cdf2ecbcf6d050a7563b4fbb5 | Air fryer steak recipe
An average of 3.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_steak_22807_16x9.jpg The key to juicy, tender steak is to air fry straight from the fridge, rather than allowing the meat to come to room temperature. Perfect with salad and new potatoes. 2 beef sirloin or rump steaks (225g/8oz each), fridge cold2 tsp extra virgin olive oilsea salt flakes and freshly ground black pepper 2 beef sirloin or rump steaks (225g/8oz each), fridge cold 2 tsp extra virgin olive oil sea salt flakes and freshly ground black pepper salad or vegetables freshly boiled new potatoes or baked potatoes salad or vegetables freshly boiled new potatoes or baked potatoes Method Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket). Preheat at 200C for 3 minutes. Meanwhile, place the steaks in a bowl and toss with the olive oil. Put onto a plate or board and sprinkle with ½–2 tsp black pepper and a little salt on each side. If you love a peppered steak, go for the full amount of pepper; for something milder, season more lightly. As soon as the air fryer is hot, add the steaks, leaving a little room around the sides and between them for the hot air to circulate. Cook for 4 minutes, then turn the steaks using tongs or a couple of forks and cook for a further 4 minutes for medium-rare. For well-done steak, increase the cooking time by around 1 minute per side.Transfer the steaks to two warmed plates. Carefully remove the crisper plate and pour any cooking juices over the steak (not all steaks will release juices or fat, so don’t worry if you don’t have any at the base of your drawer). Serve with salad or vegetables, and boiled new potatoes or baked potatoes. Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket). Preheat at 200C for 3 minutes. Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket). Preheat at 200C for 3 minutes. Meanwhile, place the steaks in a bowl and toss with the olive oil. Put onto a plate or board and sprinkle with ½–2 tsp black pepper and a little salt on each side. If you love a peppered steak, go for the full amount of pepper; for something milder, season more lightly. Meanwhile, place the steaks in a bowl and toss with the olive oil. Put onto a plate or board and sprinkle with ½–2 tsp black pepper and a little salt on each side. If you love a peppered steak, go for the full amount of pepper; for something milder, season more lightly. As soon as the air fryer is hot, add the steaks, leaving a little room around the sides and between them for the hot air to circulate. Cook for 4 minutes, then turn the steaks using tongs or a couple of forks and cook for a further 4 minutes for medium-rare. For well-done steak, increase the cooking time by around 1 minute per side. As soon as the air fryer is hot, add the steaks, leaving a little room around the sides and between them for the hot air to circulate. Cook for 4 minutes, then turn the steaks using tongs or a couple of forks and cook for a further 4 minutes for medium-rare. For well-done steak, increase the cooking time by around 1 minute per side. Transfer the steaks to two warmed plates. Carefully remove the crisper plate and pour any cooking juices over the steak (not all steaks will release juices or fat, so don’t worry if you don’t have any at the base of your drawer). Serve with salad or vegetables, and boiled new potatoes or baked potatoes. Transfer the steaks to two warmed plates. Carefully remove the crisper plate and pour any cooking juices over the steak (not all steaks will release juices or fat, so don’t worry if you don’t have any at the base of your drawer). Serve with salad or vegetables, and boiled new potatoes or baked potatoes. Recipe tips This recipe is perfect for cooking standard steaks, around 2cm/¾in thick. If you’re cooking fillet steak, increase the cooking time a little. This method is not recommended for thin-cut steaks, unless you are happy to have a more thoroughly cooked result. If your steak has a very thick layer of fat, trim some off before cooking, as it can take a little longer to cook and you don’t want your steak to be overdone before the fat is ready. This recipe was tested using 4-litre/7-pint capacity air fryer. If yours is larger, you will need to adjust the timings given. You may need to cook the steak in batches if you are using a smaller capacity air fryer and timings will vary. | {
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"content": "An average of 3.2 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_steak_22807_16x9.jpg The key to juicy, tender steak is to air fry straight from the fridge, rather than allowing the meat to come to room temperature. Perfect with salad and new potatoes. 2 beef sirloin or rump steaks (225g/8oz each), fridge cold2 tsp extra virgin olive oilsea salt flakes and freshly ground black pepper 2 beef sirloin or rump steaks (225g/8oz each), fridge cold 2 tsp extra virgin olive oil sea salt flakes and freshly ground black pepper salad or vegetables freshly boiled new potatoes or baked potatoes salad or vegetables freshly boiled new potatoes or baked potatoes Method Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket). Preheat at 200C for 3 minutes. Meanwhile, place the steaks in a bowl and toss with the olive oil. Put onto a plate or board and sprinkle with ½–2 tsp black pepper and a little salt on each side. If you love a peppered steak, go for the full amount of pepper; for something milder, season more lightly. As soon as the air fryer is hot, add the steaks, leaving a little room around the sides and between them for the hot air to circulate. Cook for 4 minutes, then turn the steaks using tongs or a couple of forks and cook for a further 4 minutes for medium-rare. For well-done steak, increase the cooking time by around 1 minute per side.Transfer the steaks to two warmed plates. Carefully remove the crisper plate and pour any cooking juices over the steak (not all steaks will release juices or fat, so don’t worry if you don’t have any at the base of your drawer). Serve with salad or vegetables, and boiled new potatoes or baked potatoes. Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket). Preheat at 200C for 3 minutes. Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket). Preheat at 200C for 3 minutes. Meanwhile, place the steaks in a bowl and toss with the olive oil. Put onto a plate or board and sprinkle with ½–2 tsp black pepper and a little salt on each side. If you love a peppered steak, go for the full amount of pepper; for something milder, season more lightly. Meanwhile, place the steaks in a bowl and toss with the olive oil. Put onto a plate or board and sprinkle with ½–2 tsp black pepper and a little salt on each side. If you love a peppered steak, go for the full amount of pepper; for something milder, season more lightly. As soon as the air fryer is hot, add the steaks, leaving a little room around the sides and between them for the hot air to circulate. Cook for 4 minutes, then turn the steaks using tongs or a couple of forks and cook for a further 4 minutes for medium-rare. For well-done steak, increase the cooking time by around 1 minute per side. As soon as the air fryer is hot, add the steaks, leaving a little room around the sides and between them for the hot air to circulate. Cook for 4 minutes, then turn the steaks using tongs or a couple of forks and cook for a further 4 minutes for medium-rare. For well-done steak, increase the cooking time by around 1 minute per side. Transfer the steaks to two warmed plates. Carefully remove the crisper plate and pour any cooking juices over the steak (not all steaks will release juices or fat, so don’t worry if you don’t have any at the base of your drawer). Serve with salad or vegetables, and boiled new potatoes or baked potatoes. Transfer the steaks to two warmed plates. Carefully remove the crisper plate and pour any cooking juices over the steak (not all steaks will release juices or fat, so don’t worry if you don’t have any at the base of your drawer). Serve with salad or vegetables, and boiled new potatoes or baked potatoes. Recipe tips This recipe is perfect for cooking standard steaks, around 2cm/¾in thick. If you’re cooking fillet steak, increase the cooking time a little. This method is not recommended for thin-cut steaks, unless you are happy to have a more thoroughly cooked result. If your steak has a very thick layer of fat, trim some off before cooking, as it can take a little longer to cook and you don’t want your steak to be overdone before the fat is ready. This recipe was tested using 4-litre/7-pint capacity air fryer. If yours is larger, you will need to adjust the timings given. You may need to cook the steak in batches if you are using a smaller capacity air fryer and timings will vary."
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} | 6e37a61bd5a16e13b285644e2d6d95d133a391f8e58b27ac169c4fcd09b48e25 | Air fryer halloumi recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_halloumi_75278_16x9.jpg Cooking halloumi in the air fryer is so easy. Adding a honey glaze and a few chilli flakes takes it to the next level. Perfect for topping salads. cooking olive oil spray250g/9oz halloumi, cut into 1cm/½in slices and patted dry on kitchen paper½ tbsp runny honey (optional)pinch chilli flakes, to serve (optional)lemon wedges, to serve (optional) cooking olive oil spray 250g/9oz halloumi, cut into 1cm/½in slices and patted dry on kitchen paper ½ tbsp runny honey (optional) pinch chilli flakes, to serve (optional) lemon wedges, to serve (optional) Method Heat the air fryer to 200C.Spray the bottom of the air fryer basket with oil spray and arrange the halloumi slices in a single layer (you will probably need to work in batches). Cook for 10 minutes at 200C, turning the pieces over after 5 minutes. Repeat until all the halloumi slices are cooked, keeping each batch warm by covering with a tea towel on a warm plate.For the optional honey glaze, drizzle the cooked halloumi slices with the honey and air fry for a further minute, honey-side up. Serve immediately with the chilli flakes lemon wedges on the side, if you like. Heat the air fryer to 200C. Heat the air fryer to 200C. Spray the bottom of the air fryer basket with oil spray and arrange the halloumi slices in a single layer (you will probably need to work in batches). Cook for 10 minutes at 200C, turning the pieces over after 5 minutes. Repeat until all the halloumi slices are cooked, keeping each batch warm by covering with a tea towel on a warm plate. Spray the bottom of the air fryer basket with oil spray and arrange the halloumi slices in a single layer (you will probably need to work in batches). Cook for 10 minutes at 200C, turning the pieces over after 5 minutes. Repeat until all the halloumi slices are cooked, keeping each batch warm by covering with a tea towel on a warm plate. For the optional honey glaze, drizzle the cooked halloumi slices with the honey and air fry for a further minute, honey-side up. For the optional honey glaze, drizzle the cooked halloumi slices with the honey and air fry for a further minute, honey-side up. Serve immediately with the chilli flakes lemon wedges on the side, if you like. Serve immediately with the chilli flakes lemon wedges on the side, if you like. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_halloumi_75278_16x9.jpg Cooking halloumi in the air fryer is so easy. Adding a honey glaze and a few chilli flakes takes it to the next level. Perfect for topping salads. cooking olive oil spray250g/9oz halloumi, cut into 1cm/½in slices and patted dry on kitchen paper½ tbsp runny honey (optional)pinch chilli flakes, to serve (optional)lemon wedges, to serve (optional) cooking olive oil spray 250g/9oz halloumi, cut into 1cm/½in slices and patted dry on kitchen paper ½ tbsp runny honey (optional) pinch chilli flakes, to serve (optional) lemon wedges, to serve (optional) Method Heat the air fryer to 200C.Spray the bottom of the air fryer basket with oil spray and arrange the halloumi slices in a single layer (you will probably need to work in batches). Cook for 10 minutes at 200C, turning the pieces over after 5 minutes. Repeat until all the halloumi slices are cooked, keeping each batch warm by covering with a tea towel on a warm plate.For the optional honey glaze, drizzle the cooked halloumi slices with the honey and air fry for a further minute, honey-side up. Serve immediately with the chilli flakes lemon wedges on the side, if you like. Heat the air fryer to 200C. Heat the air fryer to 200C. Spray the bottom of the air fryer basket with oil spray and arrange the halloumi slices in a single layer (you will probably need to work in batches). Cook for 10 minutes at 200C, turning the pieces over after 5 minutes. Repeat until all the halloumi slices are cooked, keeping each batch warm by covering with a tea towel on a warm plate. Spray the bottom of the air fryer basket with oil spray and arrange the halloumi slices in a single layer (you will probably need to work in batches). Cook for 10 minutes at 200C, turning the pieces over after 5 minutes. Repeat until all the halloumi slices are cooked, keeping each batch warm by covering with a tea towel on a warm plate. For the optional honey glaze, drizzle the cooked halloumi slices with the honey and air fry for a further minute, honey-side up. For the optional honey glaze, drizzle the cooked halloumi slices with the honey and air fry for a further minute, honey-side up. Serve immediately with the chilli flakes lemon wedges on the side, if you like. Serve immediately with the chilli flakes lemon wedges on the side, if you like."
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} | d93f5f6d6e1ebd48ea4cbdccf058eab1c6c6fddf9eb7131f1373292261a8ccc2 | Easy onion rings recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_onion_rings_87916_16x9.jpg A pub-style side, or serve as a starter or nibble with ketchup, light soured cream or a spicy dipping sauce such as sriracha or American-style mustard. These can be baked in the oven or made in an air fryer – either way they’re healthier than traditional deep-fried onion rings. 1 large onion, sliced into rings about 1.5cm/⅝in thick4 tbsp plain flour1 free-range egg1 tbsp milk (dairy or unsweetened non-dairy)60g/2¼oz panko breadcrumbscooking oil spraysalt and freshly ground black pepper 1 large onion, sliced into rings about 1.5cm/⅝in thick 4 tbsp plain flour 1 free-range egg 1 tbsp milk (dairy or unsweetened non-dairy) 60g/2¼oz panko breadcrumbs cooking oil spray salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. Carefully separate the onion slices into rings; some rings should be one onion-layer thick, others two layers. Put half the flour in a shallow bowl and season with salt and pepper. Put the remaining flour in another shallow bowl and whisk in the egg and milk to make a smooth batter. Put the panko breadcrumbs in another shallow bowl. Dip the onion rings into the seasoned flour, making sure they are thoroughly coated all over. Lightly tap off excess flour. Put the floured rings into the batter and flip a few times to coat completely, shaking off excess batter. Finally add them to the breadcrumbs and press crumbs all over them. Spray a baking sheet or the inside of your air fryer with cooking oil. Add the onion rings in a single layer – if air frying you’ll need to do them in batches. Spray the tops of the onion rings with more oil.Bake in the oven for 18–20 minutes, turning after 8–10 minutes. Air-fry for 10 minutes, turning halfway through. Keep the first batches of air fryer onion rings warm in a low oven while you cook the rest, then serve immediately. Preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. Preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. Carefully separate the onion slices into rings; some rings should be one onion-layer thick, others two layers. Carefully separate the onion slices into rings; some rings should be one onion-layer thick, others two layers. Put half the flour in a shallow bowl and season with salt and pepper. Put the remaining flour in another shallow bowl and whisk in the egg and milk to make a smooth batter. Put the panko breadcrumbs in another shallow bowl. Put half the flour in a shallow bowl and season with salt and pepper. Put the remaining flour in another shallow bowl and whisk in the egg and milk to make a smooth batter. Put the panko breadcrumbs in another shallow bowl. Dip the onion rings into the seasoned flour, making sure they are thoroughly coated all over. Lightly tap off excess flour. Put the floured rings into the batter and flip a few times to coat completely, shaking off excess batter. Finally add them to the breadcrumbs and press crumbs all over them. Dip the onion rings into the seasoned flour, making sure they are thoroughly coated all over. Lightly tap off excess flour. Put the floured rings into the batter and flip a few times to coat completely, shaking off excess batter. Finally add them to the breadcrumbs and press crumbs all over them. Spray a baking sheet or the inside of your air fryer with cooking oil. Add the onion rings in a single layer – if air frying you’ll need to do them in batches. Spray the tops of the onion rings with more oil. Spray a baking sheet or the inside of your air fryer with cooking oil. Add the onion rings in a single layer – if air frying you’ll need to do them in batches. Spray the tops of the onion rings with more oil. Bake in the oven for 18–20 minutes, turning after 8–10 minutes. Air-fry for 10 minutes, turning halfway through. Keep the first batches of air fryer onion rings warm in a low oven while you cook the rest, then serve immediately. Bake in the oven for 18–20 minutes, turning after 8–10 minutes. Air-fry for 10 minutes, turning halfway through. Keep the first batches of air fryer onion rings warm in a low oven while you cook the rest, then serve immediately. | {
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"content": "An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_onion_rings_87916_16x9.jpg A pub-style side, or serve as a starter or nibble with ketchup, light soured cream or a spicy dipping sauce such as sriracha or American-style mustard. These can be baked in the oven or made in an air fryer – either way they’re healthier than traditional deep-fried onion rings. 1 large onion, sliced into rings about 1.5cm/⅝in thick4 tbsp plain flour1 free-range egg1 tbsp milk (dairy or unsweetened non-dairy)60g/2¼oz panko breadcrumbscooking oil spraysalt and freshly ground black pepper 1 large onion, sliced into rings about 1.5cm/⅝in thick 4 tbsp plain flour 1 free-range egg 1 tbsp milk (dairy or unsweetened non-dairy) 60g/2¼oz panko breadcrumbs cooking oil spray salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. Carefully separate the onion slices into rings; some rings should be one onion-layer thick, others two layers. Put half the flour in a shallow bowl and season with salt and pepper. Put the remaining flour in another shallow bowl and whisk in the egg and milk to make a smooth batter. Put the panko breadcrumbs in another shallow bowl. Dip the onion rings into the seasoned flour, making sure they are thoroughly coated all over. Lightly tap off excess flour. Put the floured rings into the batter and flip a few times to coat completely, shaking off excess batter. Finally add them to the breadcrumbs and press crumbs all over them. Spray a baking sheet or the inside of your air fryer with cooking oil. Add the onion rings in a single layer – if air frying you’ll need to do them in batches. Spray the tops of the onion rings with more oil.Bake in the oven for 18–20 minutes, turning after 8–10 minutes. Air-fry for 10 minutes, turning halfway through. Keep the first batches of air fryer onion rings warm in a low oven while you cook the rest, then serve immediately. Preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. Preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. Carefully separate the onion slices into rings; some rings should be one onion-layer thick, others two layers. Carefully separate the onion slices into rings; some rings should be one onion-layer thick, others two layers. Put half the flour in a shallow bowl and season with salt and pepper. Put the remaining flour in another shallow bowl and whisk in the egg and milk to make a smooth batter. Put the panko breadcrumbs in another shallow bowl. Put half the flour in a shallow bowl and season with salt and pepper. Put the remaining flour in another shallow bowl and whisk in the egg and milk to make a smooth batter. Put the panko breadcrumbs in another shallow bowl. Dip the onion rings into the seasoned flour, making sure they are thoroughly coated all over. Lightly tap off excess flour. Put the floured rings into the batter and flip a few times to coat completely, shaking off excess batter. Finally add them to the breadcrumbs and press crumbs all over them. Dip the onion rings into the seasoned flour, making sure they are thoroughly coated all over. Lightly tap off excess flour. Put the floured rings into the batter and flip a few times to coat completely, shaking off excess batter. Finally add them to the breadcrumbs and press crumbs all over them. Spray a baking sheet or the inside of your air fryer with cooking oil. Add the onion rings in a single layer – if air frying you’ll need to do them in batches. Spray the tops of the onion rings with more oil. Spray a baking sheet or the inside of your air fryer with cooking oil. Add the onion rings in a single layer – if air frying you’ll need to do them in batches. Spray the tops of the onion rings with more oil. Bake in the oven for 18–20 minutes, turning after 8–10 minutes. Air-fry for 10 minutes, turning halfway through. Keep the first batches of air fryer onion rings warm in a low oven while you cook the rest, then serve immediately. Bake in the oven for 18–20 minutes, turning after 8–10 minutes. Air-fry for 10 minutes, turning halfway through. Keep the first batches of air fryer onion rings warm in a low oven while you cook the rest, then serve immediately."
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} | bb07a392a5b537a2633dab08342bc7fd20f60f95d8b1d71cef91bb3e769bf848 | Air fryer sweet potato fries recipe
An average of 3.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_sweet_potato_87699_16x9.jpg These crispy air fryer sweet potato fries have less fat and more vitamins than regular potato fries. Great with vegan and vegetarian bakes and burgers, or with chicken or fish dishes. 325–350g/11½–12oz small–medium sweet potatoes, scrubbed clean2 tsp light rapeseed, sunflower or vegetable oil¼ tsp dried oregano¼ tsp paprika or smoked paprika, plus a pinch to serve (optional)salt and freshly ground black pepper 325–350g/11½–12oz small–medium sweet potatoes, scrubbed clean 2 tsp light rapeseed, sunflower or vegetable oil ¼ tsp dried oregano ¼ tsp paprika or smoked paprika, plus a pinch to serve (optional) salt and freshly ground black pepper Method Preheat the air fryer to 200C. Cut the sweet potatoes into 1cm/½in thick chips: try to cut evenly to ensure even cooking and crispness, and keep in mind that shorter chips are easier to fit into the air fryer.Tip the chips into a bowl, drizzle over the oil and sprinkle with the dried oregano and paprika, if using. Season with salt – it will help the fries crisp up – and pepper. Put a single layer of chips in the base of the air fryer – don’t overcrowd or they won’t cook evenly. Air-fry for 8 minutes, using tongs to turn them halfway through, until golden and crisp on the outside, and soft on the inside. If they’re not quite done, continue to cook for a minute at a time before checking again.Cook in two or three batches until all the fries are ready, then put them all back into the air fryer to heat through for 30 seconds. Serve immediately, sprinkled with more seasoning and a pinch more paprika, if using. Preheat the air fryer to 200C. Cut the sweet potatoes into 1cm/½in thick chips: try to cut evenly to ensure even cooking and crispness, and keep in mind that shorter chips are easier to fit into the air fryer. Preheat the air fryer to 200C. Cut the sweet potatoes into 1cm/½in thick chips: try to cut evenly to ensure even cooking and crispness, and keep in mind that shorter chips are easier to fit into the air fryer. Tip the chips into a bowl, drizzle over the oil and sprinkle with the dried oregano and paprika, if using. Season with salt – it will help the fries crisp up – and pepper. Tip the chips into a bowl, drizzle over the oil and sprinkle with the dried oregano and paprika, if using. Season with salt – it will help the fries crisp up – and pepper. Put a single layer of chips in the base of the air fryer – don’t overcrowd or they won’t cook evenly. Air-fry for 8 minutes, using tongs to turn them halfway through, until golden and crisp on the outside, and soft on the inside. If they’re not quite done, continue to cook for a minute at a time before checking again. Put a single layer of chips in the base of the air fryer – don’t overcrowd or they won’t cook evenly. Air-fry for 8 minutes, using tongs to turn them halfway through, until golden and crisp on the outside, and soft on the inside. If they’re not quite done, continue to cook for a minute at a time before checking again. Cook in two or three batches until all the fries are ready, then put them all back into the air fryer to heat through for 30 seconds. Serve immediately, sprinkled with more seasoning and a pinch more paprika, if using. Cook in two or three batches until all the fries are ready, then put them all back into the air fryer to heat through for 30 seconds. Serve immediately, sprinkled with more seasoning and a pinch more paprika, if using. Recipe tips If you find your fries aren’t crisp enough, try cutting them more finely the next time you make them. If your oven is on for something else, you can keep the first batches of fries warm while you air-fry the rest. If your air fryer is fitted with a stirring paddle, you won’t need to turn the fries during cooking. | {
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"title": "Air fryer sweet potato fries recipe",
"content": "An average of 3.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_sweet_potato_87699_16x9.jpg These crispy air fryer sweet potato fries have less fat and more vitamins than regular potato fries. Great with vegan and vegetarian bakes and burgers, or with chicken or fish dishes. 325–350g/11½–12oz small–medium sweet potatoes, scrubbed clean2 tsp light rapeseed, sunflower or vegetable oil¼ tsp dried oregano¼ tsp paprika or smoked paprika, plus a pinch to serve (optional)salt and freshly ground black pepper 325–350g/11½–12oz small–medium sweet potatoes, scrubbed clean 2 tsp light rapeseed, sunflower or vegetable oil ¼ tsp dried oregano ¼ tsp paprika or smoked paprika, plus a pinch to serve (optional) salt and freshly ground black pepper Method Preheat the air fryer to 200C. Cut the sweet potatoes into 1cm/½in thick chips: try to cut evenly to ensure even cooking and crispness, and keep in mind that shorter chips are easier to fit into the air fryer.Tip the chips into a bowl, drizzle over the oil and sprinkle with the dried oregano and paprika, if using. Season with salt – it will help the fries crisp up – and pepper. Put a single layer of chips in the base of the air fryer – don’t overcrowd or they won’t cook evenly. Air-fry for 8 minutes, using tongs to turn them halfway through, until golden and crisp on the outside, and soft on the inside. If they’re not quite done, continue to cook for a minute at a time before checking again.Cook in two or three batches until all the fries are ready, then put them all back into the air fryer to heat through for 30 seconds. Serve immediately, sprinkled with more seasoning and a pinch more paprika, if using. Preheat the air fryer to 200C. Cut the sweet potatoes into 1cm/½in thick chips: try to cut evenly to ensure even cooking and crispness, and keep in mind that shorter chips are easier to fit into the air fryer. Preheat the air fryer to 200C. Cut the sweet potatoes into 1cm/½in thick chips: try to cut evenly to ensure even cooking and crispness, and keep in mind that shorter chips are easier to fit into the air fryer. Tip the chips into a bowl, drizzle over the oil and sprinkle with the dried oregano and paprika, if using. Season with salt – it will help the fries crisp up – and pepper. Tip the chips into a bowl, drizzle over the oil and sprinkle with the dried oregano and paprika, if using. Season with salt – it will help the fries crisp up – and pepper. Put a single layer of chips in the base of the air fryer – don’t overcrowd or they won’t cook evenly. Air-fry for 8 minutes, using tongs to turn them halfway through, until golden and crisp on the outside, and soft on the inside. If they’re not quite done, continue to cook for a minute at a time before checking again. Put a single layer of chips in the base of the air fryer – don’t overcrowd or they won’t cook evenly. Air-fry for 8 minutes, using tongs to turn them halfway through, until golden and crisp on the outside, and soft on the inside. If they’re not quite done, continue to cook for a minute at a time before checking again. Cook in two or three batches until all the fries are ready, then put them all back into the air fryer to heat through for 30 seconds. Serve immediately, sprinkled with more seasoning and a pinch more paprika, if using. Cook in two or three batches until all the fries are ready, then put them all back into the air fryer to heat through for 30 seconds. Serve immediately, sprinkled with more seasoning and a pinch more paprika, if using. Recipe tips If you find your fries aren’t crisp enough, try cutting them more finely the next time you make them. If your oven is on for something else, you can keep the first batches of fries warm while you air-fry the rest. If your air fryer is fitted with a stirring paddle, you won’t need to turn the fries during cooking."
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} | b0ee483fc41542f907add48213534426a43808c9aaa18bc50a6b253767b8cc7f | Air fryer crispy tofu recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_crispy_tofu_18906_16x9.jpg Cooking crispy tofu in an air fryer is a game changer. Perfect results every time! Make these crispy tofu bites the star of your next party. In November 2023, this recipe was costed at an average of £1.42 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Nutrition information can be found in the tips. 280g/10oz extra firm tofu, drained1 tbsp soy sauce1 tbsp vegetable oil1 garlic clove, crushed or grated1 tsp grated fresh root ginger1 tsp paprikapinch salt2 tbsp cornflour sweet chilli sauce, to serve 280g/10oz extra firm tofu, drained 1 tbsp soy sauce 1 tbsp vegetable oil 1 garlic clove, crushed or grated 1 tsp grated fresh root ginger 1 tsp paprika pinch salt 2 tbsp cornflour sweet chilli sauce, to serve Method Pat the tofu dry with kitchen paper and cut into 20–25 cubes. Preheat the air fryer to 200C.Mix the soy sauce, oil, garlic, ginger, paprika and salt together in a bowl. Stir the tofu cubes into the soy mixture and then sprinkle in the cornflour, stirring gently until evenly coated.Air fry for 12–15 minutes, shaking halfway through, until crisp and golden. Serve immediately with the chilli sauce for dipping. Pat the tofu dry with kitchen paper and cut into 20–25 cubes. Preheat the air fryer to 200C. Pat the tofu dry with kitchen paper and cut into 20–25 cubes. Preheat the air fryer to 200C. Mix the soy sauce, oil, garlic, ginger, paprika and salt together in a bowl. Stir the tofu cubes into the soy mixture and then sprinkle in the cornflour, stirring gently until evenly coated. Mix the soy sauce, oil, garlic, ginger, paprika and salt together in a bowl. Stir the tofu cubes into the soy mixture and then sprinkle in the cornflour, stirring gently until evenly coated. Air fry for 12–15 minutes, shaking halfway through, until crisp and golden. Serve immediately with the chilli sauce for dipping. Air fry for 12–15 minutes, shaking halfway through, until crisp and golden. Serve immediately with the chilli sauce for dipping. Recipe tips If you don't have an air fryer you can cook these in a regular oven preheated to 220C/200C Fan/Gas 7 for 25 minutes. Each serving provides 103 kcal, 6g protein, 4.6g carbohydrate (of which 0.9g sugars), 6.5g fat (of which 0.6g saturates), 0.2g fibre and 0.56g salt. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Air fryer crispy tofu recipe",
"content": "An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_crispy_tofu_18906_16x9.jpg Cooking crispy tofu in an air fryer is a game changer. Perfect results every time! Make these crispy tofu bites the star of your next party. In November 2023, this recipe was costed at an average of £1.42 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Nutrition information can be found in the tips. 280g/10oz extra firm tofu, drained1 tbsp soy sauce1 tbsp vegetable oil1 garlic clove, crushed or grated1 tsp grated fresh root ginger1 tsp paprikapinch salt2 tbsp cornflour sweet chilli sauce, to serve 280g/10oz extra firm tofu, drained 1 tbsp soy sauce 1 tbsp vegetable oil 1 garlic clove, crushed or grated 1 tsp grated fresh root ginger 1 tsp paprika pinch salt 2 tbsp cornflour sweet chilli sauce, to serve Method Pat the tofu dry with kitchen paper and cut into 20–25 cubes. Preheat the air fryer to 200C.Mix the soy sauce, oil, garlic, ginger, paprika and salt together in a bowl. Stir the tofu cubes into the soy mixture and then sprinkle in the cornflour, stirring gently until evenly coated.Air fry for 12–15 minutes, shaking halfway through, until crisp and golden. Serve immediately with the chilli sauce for dipping. Pat the tofu dry with kitchen paper and cut into 20–25 cubes. Preheat the air fryer to 200C. Pat the tofu dry with kitchen paper and cut into 20–25 cubes. Preheat the air fryer to 200C. Mix the soy sauce, oil, garlic, ginger, paprika and salt together in a bowl. Stir the tofu cubes into the soy mixture and then sprinkle in the cornflour, stirring gently until evenly coated. Mix the soy sauce, oil, garlic, ginger, paprika and salt together in a bowl. Stir the tofu cubes into the soy mixture and then sprinkle in the cornflour, stirring gently until evenly coated. Air fry for 12–15 minutes, shaking halfway through, until crisp and golden. Serve immediately with the chilli sauce for dipping. Air fry for 12–15 minutes, shaking halfway through, until crisp and golden. Serve immediately with the chilli sauce for dipping. Recipe tips If you don't have an air fryer you can cook these in a regular oven preheated to 220C/200C Fan/Gas 7 for 25 minutes. Each serving provides 103 kcal, 6g protein, 4.6g carbohydrate (of which 0.9g sugars), 6.5g fat (of which 0.6g saturates), 0.2g fibre and 0.56g salt."
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} | 4a3a8ac03259dc346c73a76dabf88d9312bd3255f6ca33e7d1868c25074f87cc | Chipotle chicken burrito 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/chipotle_chicken_burrito_82273_16x9.jpg This easy, flavour-packed burrito bowl is cooked in under 20 minutes in the air fryer for a perfect weeknight dinner. It also has the added bonus of being high in protein from the chicken and beans. Each serving provides 509 kcal, 48.5g protein, 27.5g carbohydrate (of which 4.1g sugars), 21.2g fat (of which 6.6g saturates), 7.5g fibre and 1.18g salt. 2 tbsp chipotle paste ½ lime, juice only 250g/9oz chicken fillets spray neutral cooking oil salt and freshly ground black pepper 2 tbsp chipotle paste ½ lime, juice only 250g/9oz chicken fillets spray neutral cooking oil salt and freshly ground black pepper 1 large tortilla wrap, cut into triangles ½ tsp smoked paprika spray neutral cooking oil salt 1 large tortilla wrap, cut into triangles ½ tsp smoked paprika spray neutral cooking oil salt 6 tbsp tinned black beans, drained and rinsed1 avocado, sliced 2 tsp jarred jalapeño chilli slices or sliced red chillies6 lettuce leaves (optional)2 tbsp soured cream2 tbsp fresh coriander, leaves picked1 lime, halved 6 tbsp tinned black beans, drained and rinsed 1 avocado, sliced 2 tsp jarred jalapeño chilli slices or sliced red chillies 6 lettuce leaves (optional) 2 tbsp soured cream 2 tbsp fresh coriander, leaves picked 1 lime, halved Method To make the chicken, preheat the air fryer to 180C. Mix the chipotle paste and lime juice in a large bowl and season with salt and pepper. Add the chicken fillets and mix well to coat. Spray with the oil and air-fry for 12 minutes until the chicken is cooked through. You'll know the chicken is completely cooked when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Remove from the air fryer and leave to rest while you make the tortilla crisps. Leave the air fryer on at 180C. To make the tortilla crisps, add the tortilla triangles to the air fryer, stirring into all the juices left over from the chicken. Sprinkle over some salt and the paprika and spray with the oil. Shake to coat and then air-fry for 4 minutes. To serve, slice the chicken and divide between two bowls. Add half of the tortilla crisps, black beans, avocado, jalapeños and lettuce (if using) to each bowl. Top with the soured cream, coriander and lime halves. To make the chicken, preheat the air fryer to 180C. To make the chicken, preheat the air fryer to 180C. Mix the chipotle paste and lime juice in a large bowl and season with salt and pepper. Add the chicken fillets and mix well to coat. Spray with the oil and air-fry for 12 minutes until the chicken is cooked through. You'll know the chicken is completely cooked when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Mix the chipotle paste and lime juice in a large bowl and season with salt and pepper. Add the chicken fillets and mix well to coat. Spray with the oil and air-fry for 12 minutes until the chicken is cooked through. You'll know the chicken is completely cooked when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Remove from the air fryer and leave to rest while you make the tortilla crisps. Leave the air fryer on at 180C. Remove from the air fryer and leave to rest while you make the tortilla crisps. Leave the air fryer on at 180C. To make the tortilla crisps, add the tortilla triangles to the air fryer, stirring into all the juices left over from the chicken. Sprinkle over some salt and the paprika and spray with the oil. Shake to coat and then air-fry for 4 minutes. To make the tortilla crisps, add the tortilla triangles to the air fryer, stirring into all the juices left over from the chicken. Sprinkle over some salt and the paprika and spray with the oil. Shake to coat and then air-fry for 4 minutes. To serve, slice the chicken and divide between two bowls. Add half of the tortilla crisps, black beans, avocado, jalapeños and lettuce (if using) to each bowl. Top with the soured cream, coriander and lime halves. To serve, slice the chicken and divide between two bowls. Add half of the tortilla crisps, black beans, avocado, jalapeños and lettuce (if using) to each bowl. Top with the soured cream, coriander and lime halves. Recipe tips Any leftover chicken or tortillas can be used in other meals. | {
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"title": "Chipotle chicken burrito 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/chipotle_chicken_burrito_82273_16x9.jpg This easy, flavour-packed burrito bowl is cooked in under 20 minutes in the air fryer for a perfect weeknight dinner. It also has the added bonus of being high in protein from the chicken and beans. Each serving provides 509 kcal, 48.5g protein, 27.5g carbohydrate (of which 4.1g sugars), 21.2g fat (of which 6.6g saturates), 7.5g fibre and 1.18g salt. 2 tbsp chipotle paste ½ lime, juice only 250g/9oz chicken fillets spray neutral cooking oil salt and freshly ground black pepper 2 tbsp chipotle paste ½ lime, juice only 250g/9oz chicken fillets spray neutral cooking oil salt and freshly ground black pepper 1 large tortilla wrap, cut into triangles ½ tsp smoked paprika spray neutral cooking oil salt 1 large tortilla wrap, cut into triangles ½ tsp smoked paprika spray neutral cooking oil salt 6 tbsp tinned black beans, drained and rinsed1 avocado, sliced 2 tsp jarred jalapeño chilli slices or sliced red chillies6 lettuce leaves (optional)2 tbsp soured cream2 tbsp fresh coriander, leaves picked1 lime, halved 6 tbsp tinned black beans, drained and rinsed 1 avocado, sliced 2 tsp jarred jalapeño chilli slices or sliced red chillies 6 lettuce leaves (optional) 2 tbsp soured cream 2 tbsp fresh coriander, leaves picked 1 lime, halved Method To make the chicken, preheat the air fryer to 180C. Mix the chipotle paste and lime juice in a large bowl and season with salt and pepper. Add the chicken fillets and mix well to coat. Spray with the oil and air-fry for 12 minutes until the chicken is cooked through. You'll know the chicken is completely cooked when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Remove from the air fryer and leave to rest while you make the tortilla crisps. Leave the air fryer on at 180C. To make the tortilla crisps, add the tortilla triangles to the air fryer, stirring into all the juices left over from the chicken. Sprinkle over some salt and the paprika and spray with the oil. Shake to coat and then air-fry for 4 minutes. To serve, slice the chicken and divide between two bowls. Add half of the tortilla crisps, black beans, avocado, jalapeños and lettuce (if using) to each bowl. Top with the soured cream, coriander and lime halves. To make the chicken, preheat the air fryer to 180C. To make the chicken, preheat the air fryer to 180C. Mix the chipotle paste and lime juice in a large bowl and season with salt and pepper. Add the chicken fillets and mix well to coat. Spray with the oil and air-fry for 12 minutes until the chicken is cooked through. You'll know the chicken is completely cooked when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Mix the chipotle paste and lime juice in a large bowl and season with salt and pepper. Add the chicken fillets and mix well to coat. Spray with the oil and air-fry for 12 minutes until the chicken is cooked through. You'll know the chicken is completely cooked when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. Remove from the air fryer and leave to rest while you make the tortilla crisps. Leave the air fryer on at 180C. Remove from the air fryer and leave to rest while you make the tortilla crisps. Leave the air fryer on at 180C. To make the tortilla crisps, add the tortilla triangles to the air fryer, stirring into all the juices left over from the chicken. Sprinkle over some salt and the paprika and spray with the oil. Shake to coat and then air-fry for 4 minutes. To make the tortilla crisps, add the tortilla triangles to the air fryer, stirring into all the juices left over from the chicken. Sprinkle over some salt and the paprika and spray with the oil. Shake to coat and then air-fry for 4 minutes. To serve, slice the chicken and divide between two bowls. Add half of the tortilla crisps, black beans, avocado, jalapeños and lettuce (if using) to each bowl. Top with the soured cream, coriander and lime halves. To serve, slice the chicken and divide between two bowls. Add half of the tortilla crisps, black beans, avocado, jalapeños and lettuce (if using) to each bowl. Top with the soured cream, coriander and lime halves. Recipe tips Any leftover chicken or tortillas can be used in other meals."
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} | c95dc30997f4462938a2e28c06ea9ea5c9e6f2098cc6099ef7fd80a054f6be45 | Air fryer chipotle peppers and gnocchi recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chipotle_10803_16x9.jpg This easy air fryer gnocchi meal produces tender, sweet and slightly charred peppers, and soft, pillowy gnocchi all tossed in a spicy, smoky sauce ready to be loaded up with all your favourite Mexican-inspired toppings. To make this recipe vegan, simply sub out the soured cream for a plant-based alternative. 1 tbsp chipotle paste1 tbsp olive oil1 lime, cut in half250g/9oz gnocchi1 red pepper, seeds removed and cut into chunks1 orange or yellow pepper, seeds removed and cut into chunks1 small red onion, cut into chunkssalt 1 tbsp chipotle paste 1 tbsp olive oil 1 lime, cut in half 250g/9oz gnocchi 1 red pepper, seeds removed and cut into chunks 1 orange or yellow pepper, seeds removed and cut into chunks 1 small red onion, cut into chunks salt avocado slicessoured creamtomato salsa avocado slices soured cream tomato salsa Method In a large mixing bowl, whisk together the chipotle paste, olive oil and the juice of one half of the lime to make a paste. Toss the gnocchi, peppers, onion and a generous seasoning of salt in the mixture until everything is well coated. Tip into the air fryer.Air-fry for 15–20 minutes at 200C, stirring every 5 minutes with a spatula to make sure none of the peppers are sticking to the bottom and everything cooks evenly. Serve topped with the avocado, soured cream and tomato salsa. Cut the remaining lime half into wedges and serve alongside. In a large mixing bowl, whisk together the chipotle paste, olive oil and the juice of one half of the lime to make a paste. In a large mixing bowl, whisk together the chipotle paste, olive oil and the juice of one half of the lime to make a paste. Toss the gnocchi, peppers, onion and a generous seasoning of salt in the mixture until everything is well coated. Tip into the air fryer. Toss the gnocchi, peppers, onion and a generous seasoning of salt in the mixture until everything is well coated. Tip into the air fryer. Air-fry for 15–20 minutes at 200C, stirring every 5 minutes with a spatula to make sure none of the peppers are sticking to the bottom and everything cooks evenly. Air-fry for 15–20 minutes at 200C, stirring every 5 minutes with a spatula to make sure none of the peppers are sticking to the bottom and everything cooks evenly. Serve topped with the avocado, soured cream and tomato salsa. Cut the remaining lime half into wedges and serve alongside. Serve topped with the avocado, soured cream and tomato salsa. Cut the remaining lime half into wedges and serve alongside. Recipe tips This recipe was tested in a 3.2 litre/5½ pint basket air fryer. It will also work in a model fitted with a stirring paddle, and you won’t need to toss the veggies during cooking. It is also easily scaled up to suit larger air fryers. | {
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"title": "Air fryer chipotle peppers and gnocchi recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chipotle_10803_16x9.jpg This easy air fryer gnocchi meal produces tender, sweet and slightly charred peppers, and soft, pillowy gnocchi all tossed in a spicy, smoky sauce ready to be loaded up with all your favourite Mexican-inspired toppings. To make this recipe vegan, simply sub out the soured cream for a plant-based alternative. 1 tbsp chipotle paste1 tbsp olive oil1 lime, cut in half250g/9oz gnocchi1 red pepper, seeds removed and cut into chunks1 orange or yellow pepper, seeds removed and cut into chunks1 small red onion, cut into chunkssalt 1 tbsp chipotle paste 1 tbsp olive oil 1 lime, cut in half 250g/9oz gnocchi 1 red pepper, seeds removed and cut into chunks 1 orange or yellow pepper, seeds removed and cut into chunks 1 small red onion, cut into chunks salt avocado slicessoured creamtomato salsa avocado slices soured cream tomato salsa Method In a large mixing bowl, whisk together the chipotle paste, olive oil and the juice of one half of the lime to make a paste. Toss the gnocchi, peppers, onion and a generous seasoning of salt in the mixture until everything is well coated. Tip into the air fryer.Air-fry for 15–20 minutes at 200C, stirring every 5 minutes with a spatula to make sure none of the peppers are sticking to the bottom and everything cooks evenly. Serve topped with the avocado, soured cream and tomato salsa. Cut the remaining lime half into wedges and serve alongside. In a large mixing bowl, whisk together the chipotle paste, olive oil and the juice of one half of the lime to make a paste. In a large mixing bowl, whisk together the chipotle paste, olive oil and the juice of one half of the lime to make a paste. Toss the gnocchi, peppers, onion and a generous seasoning of salt in the mixture until everything is well coated. Tip into the air fryer. Toss the gnocchi, peppers, onion and a generous seasoning of salt in the mixture until everything is well coated. Tip into the air fryer. Air-fry for 15–20 minutes at 200C, stirring every 5 minutes with a spatula to make sure none of the peppers are sticking to the bottom and everything cooks evenly. Air-fry for 15–20 minutes at 200C, stirring every 5 minutes with a spatula to make sure none of the peppers are sticking to the bottom and everything cooks evenly. Serve topped with the avocado, soured cream and tomato salsa. Cut the remaining lime half into wedges and serve alongside. Serve topped with the avocado, soured cream and tomato salsa. Cut the remaining lime half into wedges and serve alongside. Recipe tips This recipe was tested in a 3.2 litre/5½ pint basket air fryer. It will also work in a model fitted with a stirring paddle, and you won’t need to toss the veggies during cooking. It is also easily scaled up to suit larger air fryers."
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} | 12810e014f52df630e8eca5df5f8e7cbfd2051b342d2f4d4dc2cbc4020eec777 | 4-ingredient air fryer cookies recipe
An average of 3.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chocolate_15275_16x9.jpg These 4-ingredient air fryer cookies couldn’t be easier to make. All you need is some chocolate hazelnut spread, milk, flour and some white chocolate to drizzle. In February 2023, this recipe was costed at an average of 52p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 100g/3½oz chocolate hazelnut spread75g/2¾oz plain flour3 tbsp full-fat milk40g/1½oz chocolate (any type), melted, to decorate 100g/3½oz chocolate hazelnut spread 75g/2¾oz plain flour 3 tbsp full-fat milk 40g/1½oz chocolate (any type), melted, to decorate Method Preheat the air fryer to 180C. Place the chocolate spread, flour and milk in a bowl. Mix well and then, using your hands, bring together to make a firm dough.Roll the mixture into 6 evenly sized balls then flatten into cookies. Lay a sheet of baking paper in the air fryer basket then place the cookies on top, leaving a little space between each one.Air fry for 8–10 minutes then carefully lift out. Drizzle over the melted chocolate and leave to cool before serving. Preheat the air fryer to 180C. Place the chocolate spread, flour and milk in a bowl. Mix well and then, using your hands, bring together to make a firm dough. Preheat the air fryer to 180C. Place the chocolate spread, flour and milk in a bowl. Mix well and then, using your hands, bring together to make a firm dough. Roll the mixture into 6 evenly sized balls then flatten into cookies. Lay a sheet of baking paper in the air fryer basket then place the cookies on top, leaving a little space between each one. Roll the mixture into 6 evenly sized balls then flatten into cookies. Lay a sheet of baking paper in the air fryer basket then place the cookies on top, leaving a little space between each one. Air fry for 8–10 minutes then carefully lift out. Drizzle over the melted chocolate and leave to cool before serving. Air fry for 8–10 minutes then carefully lift out. Drizzle over the melted chocolate and leave to cool before serving. Recipe tips If you don't have an air fryer, you can cook these in an oven preheated to 200C/180C Fan/Gas 6 for 12–14 minutes. You may find the mixture easier to roll if you chill the hazelnut chocolate spread before using. You could also chill the dough in the fridge before baking. Use plain chocolate spread if you like and decorate them anyway you want to. | {
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"title": "4-ingredient air fryer cookies recipe",
"content": "An average of 3.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_chocolate_15275_16x9.jpg These 4-ingredient air fryer cookies couldn’t be easier to make. All you need is some chocolate hazelnut spread, milk, flour and some white chocolate to drizzle. In February 2023, this recipe was costed at an average of 52p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 100g/3½oz chocolate hazelnut spread75g/2¾oz plain flour3 tbsp full-fat milk40g/1½oz chocolate (any type), melted, to decorate 100g/3½oz chocolate hazelnut spread 75g/2¾oz plain flour 3 tbsp full-fat milk 40g/1½oz chocolate (any type), melted, to decorate Method Preheat the air fryer to 180C. Place the chocolate spread, flour and milk in a bowl. Mix well and then, using your hands, bring together to make a firm dough.Roll the mixture into 6 evenly sized balls then flatten into cookies. Lay a sheet of baking paper in the air fryer basket then place the cookies on top, leaving a little space between each one.Air fry for 8–10 minutes then carefully lift out. Drizzle over the melted chocolate and leave to cool before serving. Preheat the air fryer to 180C. Place the chocolate spread, flour and milk in a bowl. Mix well and then, using your hands, bring together to make a firm dough. Preheat the air fryer to 180C. Place the chocolate spread, flour and milk in a bowl. Mix well and then, using your hands, bring together to make a firm dough. Roll the mixture into 6 evenly sized balls then flatten into cookies. Lay a sheet of baking paper in the air fryer basket then place the cookies on top, leaving a little space between each one. Roll the mixture into 6 evenly sized balls then flatten into cookies. Lay a sheet of baking paper in the air fryer basket then place the cookies on top, leaving a little space between each one. Air fry for 8–10 minutes then carefully lift out. Drizzle over the melted chocolate and leave to cool before serving. Air fry for 8–10 minutes then carefully lift out. Drizzle over the melted chocolate and leave to cool before serving. Recipe tips If you don't have an air fryer, you can cook these in an oven preheated to 200C/180C Fan/Gas 6 for 12–14 minutes. You may find the mixture easier to roll if you chill the hazelnut chocolate spread before using. You could also chill the dough in the fridge before baking. Use plain chocolate spread if you like and decorate them anyway you want to."
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} | 941639e8f16f57b7641979076ae2b09b36a16a67dcb24580f53b0f4f022d640e | Salmon with roasted miso vegetables recipe
An average of 4.3 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_with_roasted_miso_96387_16x9.jpg A nutritious, quick and easy dinner for two – roasted potatoes and greens in a miso dressing with pieces of perfectly seasoned pan-fried salmon. 300g/10½oz baby new potatoes, halved150g/5½oz green beans, trimmed150g/5½oz Tenderstem broccoli, sliced diagonally2 tsp olive oil2 x 150g/5½oz pieces skinless salmon filletssalt and freshly ground black pepperlemon wedges, to serve 300g/10½oz baby new potatoes, halved 150g/5½oz green beans, trimmed 150g/5½oz Tenderstem broccoli, sliced diagonally 2 tsp olive oil 2 x 150g/5½oz pieces skinless salmon fillets salt and freshly ground black pepper lemon wedges, to serve 1 tbsp white miso2 tsp olive oil2 tsp white wine vinegar½ tsp toasted sesame oil½ tsp honey 1–2 tbsp hot water 1 tbsp white miso 2 tsp olive oil 2 tsp white wine vinegar ½ tsp toasted sesame oil ½ tsp honey 1–2 tbsp hot water Method Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the middle shelf to heat up.Bring a pan of salted water to the boil and add the potatoes. Bring back up to the boil, cook for 6–7 minutes until tender, then drain and leave to steam dry for a couple of minutes.Meanwhile, whisk the dressing ingredients together in a large bowl, adding a little hot water to thin the dressing to a pourable consistency.Tip the potatoes, beans and broccoli into the preheated roasting tin, drizzle with oil and season with salt and pepper. Give everything a good mix, then roast for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelise. Pour the dressing over and toss to coat.Heat a non-stick frying pan over a high heat and season the salmon with a little salt and pepper. Lay the salmon in the pan and cook without moving for 3 minutes. Gently turn the fish over and cook for a further 2 minutes.Serve the salmon with the vegetables and lemon wedges. Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the middle shelf to heat up. Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the middle shelf to heat up. Bring a pan of salted water to the boil and add the potatoes. Bring back up to the boil, cook for 6–7 minutes until tender, then drain and leave to steam dry for a couple of minutes. Bring a pan of salted water to the boil and add the potatoes. Bring back up to the boil, cook for 6–7 minutes until tender, then drain and leave to steam dry for a couple of minutes. Meanwhile, whisk the dressing ingredients together in a large bowl, adding a little hot water to thin the dressing to a pourable consistency. Meanwhile, whisk the dressing ingredients together in a large bowl, adding a little hot water to thin the dressing to a pourable consistency. Tip the potatoes, beans and broccoli into the preheated roasting tin, drizzle with oil and season with salt and pepper. Give everything a good mix, then roast for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelise. Pour the dressing over and toss to coat. Tip the potatoes, beans and broccoli into the preheated roasting tin, drizzle with oil and season with salt and pepper. Give everything a good mix, then roast for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelise. Pour the dressing over and toss to coat. Heat a non-stick frying pan over a high heat and season the salmon with a little salt and pepper. Lay the salmon in the pan and cook without moving for 3 minutes. Gently turn the fish over and cook for a further 2 minutes. Heat a non-stick frying pan over a high heat and season the salmon with a little salt and pepper. Lay the salmon in the pan and cook without moving for 3 minutes. Gently turn the fish over and cook for a further 2 minutes. Serve the salmon with the vegetables and lemon wedges. Serve the salmon with the vegetables and lemon wedges. Recipe tips You can cook the potatoes and beans in an air fryer, set to 180C. When the par-boiled potatoes have steam-dried, toss them in some olive oil and add to the air fryer. Cook for 6–8 minutes, then add the beans and the broccoli. Cook for a further 3 minutes until the vegetables are crisped. You can substitute ordinary broccoli and/or cauliflower, cut into florets, for the Tenderstem and beans. | {
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"content": "An average of 4.3 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_with_roasted_miso_96387_16x9.jpg A nutritious, quick and easy dinner for two – roasted potatoes and greens in a miso dressing with pieces of perfectly seasoned pan-fried salmon. 300g/10½oz baby new potatoes, halved150g/5½oz green beans, trimmed150g/5½oz Tenderstem broccoli, sliced diagonally2 tsp olive oil2 x 150g/5½oz pieces skinless salmon filletssalt and freshly ground black pepperlemon wedges, to serve 300g/10½oz baby new potatoes, halved 150g/5½oz green beans, trimmed 150g/5½oz Tenderstem broccoli, sliced diagonally 2 tsp olive oil 2 x 150g/5½oz pieces skinless salmon fillets salt and freshly ground black pepper lemon wedges, to serve 1 tbsp white miso2 tsp olive oil2 tsp white wine vinegar½ tsp toasted sesame oil½ tsp honey 1–2 tbsp hot water 1 tbsp white miso 2 tsp olive oil 2 tsp white wine vinegar ½ tsp toasted sesame oil ½ tsp honey 1–2 tbsp hot water Method Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the middle shelf to heat up.Bring a pan of salted water to the boil and add the potatoes. Bring back up to the boil, cook for 6–7 minutes until tender, then drain and leave to steam dry for a couple of minutes.Meanwhile, whisk the dressing ingredients together in a large bowl, adding a little hot water to thin the dressing to a pourable consistency.Tip the potatoes, beans and broccoli into the preheated roasting tin, drizzle with oil and season with salt and pepper. Give everything a good mix, then roast for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelise. Pour the dressing over and toss to coat.Heat a non-stick frying pan over a high heat and season the salmon with a little salt and pepper. Lay the salmon in the pan and cook without moving for 3 minutes. Gently turn the fish over and cook for a further 2 minutes.Serve the salmon with the vegetables and lemon wedges. Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the middle shelf to heat up. Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the middle shelf to heat up. Bring a pan of salted water to the boil and add the potatoes. Bring back up to the boil, cook for 6–7 minutes until tender, then drain and leave to steam dry for a couple of minutes. Bring a pan of salted water to the boil and add the potatoes. Bring back up to the boil, cook for 6–7 minutes until tender, then drain and leave to steam dry for a couple of minutes. Meanwhile, whisk the dressing ingredients together in a large bowl, adding a little hot water to thin the dressing to a pourable consistency. Meanwhile, whisk the dressing ingredients together in a large bowl, adding a little hot water to thin the dressing to a pourable consistency. Tip the potatoes, beans and broccoli into the preheated roasting tin, drizzle with oil and season with salt and pepper. Give everything a good mix, then roast for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelise. Pour the dressing over and toss to coat. Tip the potatoes, beans and broccoli into the preheated roasting tin, drizzle with oil and season with salt and pepper. Give everything a good mix, then roast for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelise. Pour the dressing over and toss to coat. Heat a non-stick frying pan over a high heat and season the salmon with a little salt and pepper. Lay the salmon in the pan and cook without moving for 3 minutes. Gently turn the fish over and cook for a further 2 minutes. Heat a non-stick frying pan over a high heat and season the salmon with a little salt and pepper. Lay the salmon in the pan and cook without moving for 3 minutes. Gently turn the fish over and cook for a further 2 minutes. Serve the salmon with the vegetables and lemon wedges. Serve the salmon with the vegetables and lemon wedges. Recipe tips You can cook the potatoes and beans in an air fryer, set to 180C. When the par-boiled potatoes have steam-dried, toss them in some olive oil and add to the air fryer. Cook for 6–8 minutes, then add the beans and the broccoli. Cook for a further 3 minutes until the vegetables are crisped. You can substitute ordinary broccoli and/or cauliflower, cut into florets, for the Tenderstem and beans."
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} | 38be0bedff651f87a73d4881cf9f4eaf889e9dfe21122451d49cb65de8fa3199 | Vietnamese-style loaded fries recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vietnamese-style_loaded_96864_16x9.jpg Inspired by Vietnam’s famous banh mi sandwich, a popular street food with hot, spicy and sweet flavours, these fries are loaded with sweet glazed tofu, quick pickled vegetables, mayonnaise and hot sauce. If you have an air fryer, you can use it to cook the fries. 500g/1lb 2oz frozen French fries 500g/1lb 2oz frozen French fries 4 tbsp rice wine vinegar½ tsp sea salt½ tsp golden caster sugar1 large carrot, peeled and cut into thin matchsticks4–6 radishes, thinly sliced 4 tbsp rice wine vinegar ½ tsp sea salt ½ tsp golden caster sugar 1 large carrot, peeled and cut into thin matchsticks 4–6 radishes, thinly sliced 2 tbsp soy sauce1 tsp lemongrass paste 1 tsp soft light brown sugar1 lime, juice only280g/10oz extra firm tofu, drained½ tbsp light oilsmall handful fresh coriander leaves, to garnishJapanese mayonnaise, to servesriracha chilli sauce, to serve 2 tbsp soy sauce 1 tsp lemongrass paste 1 tsp soft light brown sugar 1 lime, juice only 280g/10oz extra firm tofu, drained ½ tbsp light oil small handful fresh coriander leaves, to garnish Japanese mayonnaise, to serve sriracha chilli sauce, to serve Method Cook the French fries according to packet instructions, or for 20 minutes on the chip setting (this should be roughly 200C) in an air fryer.Meanwhile, make the quick pickles. In a small bowl, stir the vinegar, salt and caster sugar together until dissolved. Add the vegetables, stir to coat in the pickling liquid and set aside.To make the sauce for the glazed tofu, whisk together the soy sauce, lemongrass paste, brown sugar and lime juice in a small bowl. Set aside.Squeeze as much excess moisture as possible out of the tofu and pat dry on kitchen paper. Cut into bite-sized cubes.Heat the oil in a large frying pan over a medium–high heat until shimmering. Add the tofu and fry for about 15 minutes, turning occasionally. The tofu cubes should become slightly browned and crisped around the edges. Turn the heat up to high and add the sauce. Leave the sauce to bubble away, stirring occasionally, until it has reduced to a sticky glaze that coats the tofu cubes.Divide the cooked French fries between two bowls and divide the tofu pieces between them. Pat the quick pickles dry on kitchen paper and sprinkle them over the bowls along with the coriander leaves. Drizzle each bowl generously with Japanese mayonnaise and sriracha sauce before serving. Cook the French fries according to packet instructions, or for 20 minutes on the chip setting (this should be roughly 200C) in an air fryer. Cook the French fries according to packet instructions, or for 20 minutes on the chip setting (this should be roughly 200C) in an air fryer. Meanwhile, make the quick pickles. In a small bowl, stir the vinegar, salt and caster sugar together until dissolved. Add the vegetables, stir to coat in the pickling liquid and set aside. Meanwhile, make the quick pickles. In a small bowl, stir the vinegar, salt and caster sugar together until dissolved. Add the vegetables, stir to coat in the pickling liquid and set aside. To make the sauce for the glazed tofu, whisk together the soy sauce, lemongrass paste, brown sugar and lime juice in a small bowl. Set aside. To make the sauce for the glazed tofu, whisk together the soy sauce, lemongrass paste, brown sugar and lime juice in a small bowl. Set aside. Squeeze as much excess moisture as possible out of the tofu and pat dry on kitchen paper. Cut into bite-sized cubes. Squeeze as much excess moisture as possible out of the tofu and pat dry on kitchen paper. Cut into bite-sized cubes. Heat the oil in a large frying pan over a medium–high heat until shimmering. Add the tofu and fry for about 15 minutes, turning occasionally. The tofu cubes should become slightly browned and crisped around the edges. Heat the oil in a large frying pan over a medium–high heat until shimmering. Add the tofu and fry for about 15 minutes, turning occasionally. The tofu cubes should become slightly browned and crisped around the edges. Turn the heat up to high and add the sauce. Leave the sauce to bubble away, stirring occasionally, until it has reduced to a sticky glaze that coats the tofu cubes. Turn the heat up to high and add the sauce. Leave the sauce to bubble away, stirring occasionally, until it has reduced to a sticky glaze that coats the tofu cubes. Divide the cooked French fries between two bowls and divide the tofu pieces between them. Pat the quick pickles dry on kitchen paper and sprinkle them over the bowls along with the coriander leaves. Drizzle each bowl generously with Japanese mayonnaise and sriracha sauce before serving. Divide the cooked French fries between two bowls and divide the tofu pieces between them. Pat the quick pickles dry on kitchen paper and sprinkle them over the bowls along with the coriander leaves. Drizzle each bowl generously with Japanese mayonnaise and sriracha sauce before serving. Recipe tips Japanese mayonnaise is richer and creamier than European-style mayo; it is made with rice vinegar and is usually sold in a squeezy bottle. If you can’t find it, you can use regular mayo instead. | {
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"content": "An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vietnamese-style_loaded_96864_16x9.jpg Inspired by Vietnam’s famous banh mi sandwich, a popular street food with hot, spicy and sweet flavours, these fries are loaded with sweet glazed tofu, quick pickled vegetables, mayonnaise and hot sauce. If you have an air fryer, you can use it to cook the fries. 500g/1lb 2oz frozen French fries 500g/1lb 2oz frozen French fries 4 tbsp rice wine vinegar½ tsp sea salt½ tsp golden caster sugar1 large carrot, peeled and cut into thin matchsticks4–6 radishes, thinly sliced 4 tbsp rice wine vinegar ½ tsp sea salt ½ tsp golden caster sugar 1 large carrot, peeled and cut into thin matchsticks 4–6 radishes, thinly sliced 2 tbsp soy sauce1 tsp lemongrass paste 1 tsp soft light brown sugar1 lime, juice only280g/10oz extra firm tofu, drained½ tbsp light oilsmall handful fresh coriander leaves, to garnishJapanese mayonnaise, to servesriracha chilli sauce, to serve 2 tbsp soy sauce 1 tsp lemongrass paste 1 tsp soft light brown sugar 1 lime, juice only 280g/10oz extra firm tofu, drained ½ tbsp light oil small handful fresh coriander leaves, to garnish Japanese mayonnaise, to serve sriracha chilli sauce, to serve Method Cook the French fries according to packet instructions, or for 20 minutes on the chip setting (this should be roughly 200C) in an air fryer.Meanwhile, make the quick pickles. In a small bowl, stir the vinegar, salt and caster sugar together until dissolved. Add the vegetables, stir to coat in the pickling liquid and set aside.To make the sauce for the glazed tofu, whisk together the soy sauce, lemongrass paste, brown sugar and lime juice in a small bowl. Set aside.Squeeze as much excess moisture as possible out of the tofu and pat dry on kitchen paper. Cut into bite-sized cubes.Heat the oil in a large frying pan over a medium–high heat until shimmering. Add the tofu and fry for about 15 minutes, turning occasionally. The tofu cubes should become slightly browned and crisped around the edges. Turn the heat up to high and add the sauce. Leave the sauce to bubble away, stirring occasionally, until it has reduced to a sticky glaze that coats the tofu cubes.Divide the cooked French fries between two bowls and divide the tofu pieces between them. Pat the quick pickles dry on kitchen paper and sprinkle them over the bowls along with the coriander leaves. Drizzle each bowl generously with Japanese mayonnaise and sriracha sauce before serving. Cook the French fries according to packet instructions, or for 20 minutes on the chip setting (this should be roughly 200C) in an air fryer. Cook the French fries according to packet instructions, or for 20 minutes on the chip setting (this should be roughly 200C) in an air fryer. Meanwhile, make the quick pickles. In a small bowl, stir the vinegar, salt and caster sugar together until dissolved. Add the vegetables, stir to coat in the pickling liquid and set aside. Meanwhile, make the quick pickles. In a small bowl, stir the vinegar, salt and caster sugar together until dissolved. Add the vegetables, stir to coat in the pickling liquid and set aside. To make the sauce for the glazed tofu, whisk together the soy sauce, lemongrass paste, brown sugar and lime juice in a small bowl. Set aside. To make the sauce for the glazed tofu, whisk together the soy sauce, lemongrass paste, brown sugar and lime juice in a small bowl. Set aside. Squeeze as much excess moisture as possible out of the tofu and pat dry on kitchen paper. Cut into bite-sized cubes. Squeeze as much excess moisture as possible out of the tofu and pat dry on kitchen paper. Cut into bite-sized cubes. Heat the oil in a large frying pan over a medium–high heat until shimmering. Add the tofu and fry for about 15 minutes, turning occasionally. The tofu cubes should become slightly browned and crisped around the edges. Heat the oil in a large frying pan over a medium–high heat until shimmering. Add the tofu and fry for about 15 minutes, turning occasionally. The tofu cubes should become slightly browned and crisped around the edges. Turn the heat up to high and add the sauce. Leave the sauce to bubble away, stirring occasionally, until it has reduced to a sticky glaze that coats the tofu cubes. Turn the heat up to high and add the sauce. Leave the sauce to bubble away, stirring occasionally, until it has reduced to a sticky glaze that coats the tofu cubes. Divide the cooked French fries between two bowls and divide the tofu pieces between them. Pat the quick pickles dry on kitchen paper and sprinkle them over the bowls along with the coriander leaves. Drizzle each bowl generously with Japanese mayonnaise and sriracha sauce before serving. Divide the cooked French fries between two bowls and divide the tofu pieces between them. Pat the quick pickles dry on kitchen paper and sprinkle them over the bowls along with the coriander leaves. Drizzle each bowl generously with Japanese mayonnaise and sriracha sauce before serving. Recipe tips Japanese mayonnaise is richer and creamier than European-style mayo; it is made with rice vinegar and is usually sold in a squeezy bottle. If you can’t find it, you can use regular mayo instead."
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} | 07486c172a200ba71deebddccb2c29c27dd7cc0ec97a5ee8dee1668477f476fb | Air fryer sticky glazed pork recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_sticky_glazed_75770_16x9.jpg Deliciously sticky soy-glazed pork makes a quick supper, if you use an air fryer. Serve with rice tossed with sliced spring onions, if you like. This recipe is part of an air fryer meal plan for one. Each serving (minus the optional serving suggestion) provides 411 kcal, 40.1g protein, 34.2g carbohydrate (of which 33.4g sugars), 12.6g fat (of which 3.4g saturates), 0.2g fibre and 0.95g salt. 1 thick-cut boneless pork loin steak (see tip)1 tsp sesame oil2 tbsp runny honey1 tsp rich dark soy sauce1 garlic clove, crushed½ tsp ground gingerfreshly ground black pepperrice and long-stemmed broccoli or stir-fried veg, to serve 1 thick-cut boneless pork loin steak (see tip) 1 tsp sesame oil 2 tbsp runny honey 1 tsp rich dark soy sauce 1 garlic clove, crushed ½ tsp ground ginger freshly ground black pepper rice and long-stemmed broccoli or stir-fried veg, to serve Method If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Rub the pork all over with the sesame oil and season with black pepper. Place on the crisper plate. Cook at 200C for 4–5 minutes or until the fat is lightly browned and the pork is just cooked through. It will be cooked for a little longer with the glaze, so it’s important not to overcook at this point. Meanwhile, mix the honey, soy sauce, garlic and ginger together in a small bowl to make the glaze. Once the pork has cooked for its 4–5 minutes, turn it over and spoon all the glaze on top. Cook for a further 2–3 minutes or until the glaze is hot, sticky and beginning to caramelise. Serve the steak with freshly cooked rice and broccoli or stir-fried vegetables, drizzled with any sticky juices that have collected at the bottom of the air fryer. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Rub the pork all over with the sesame oil and season with black pepper. Place on the crisper plate. Cook at 200C for 4–5 minutes or until the fat is lightly browned and the pork is just cooked through. It will be cooked for a little longer with the glaze, so it’s important not to overcook at this point. Rub the pork all over with the sesame oil and season with black pepper. Place on the crisper plate. Cook at 200C for 4–5 minutes or until the fat is lightly browned and the pork is just cooked through. It will be cooked for a little longer with the glaze, so it’s important not to overcook at this point. Meanwhile, mix the honey, soy sauce, garlic and ginger together in a small bowl to make the glaze. Once the pork has cooked for its 4–5 minutes, turn it over and spoon all the glaze on top. Cook for a further 2–3 minutes or until the glaze is hot, sticky and beginning to caramelise. Meanwhile, mix the honey, soy sauce, garlic and ginger together in a small bowl to make the glaze. Once the pork has cooked for its 4–5 minutes, turn it over and spoon all the glaze on top. Cook for a further 2–3 minutes or until the glaze is hot, sticky and beginning to caramelise. Serve the steak with freshly cooked rice and broccoli or stir-fried vegetables, drizzled with any sticky juices that have collected at the bottom of the air fryer. Serve the steak with freshly cooked rice and broccoli or stir-fried vegetables, drizzled with any sticky juices that have collected at the bottom of the air fryer. Recipe tips Pork steaks cook quickly in an air fryer but can toughen if you don’t take care. Thinner steaks will take less time than a thick cut. You can tell the pork is cooked when no pinkness remains in the centre of the thickest part of the steak. Choose a rich dark soy sauce for this dish, as it will help make the glaze extra sticky and delicious. Ground ginger from a jar works better than fresh ginger for this recipe, but you could try using fine strips of stem ginger and 1 tablespoon of stem ginger syrup instead of 1 tbsp of the honey. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_sticky_glazed_75770_16x9.jpg Deliciously sticky soy-glazed pork makes a quick supper, if you use an air fryer. Serve with rice tossed with sliced spring onions, if you like. This recipe is part of an air fryer meal plan for one. Each serving (minus the optional serving suggestion) provides 411 kcal, 40.1g protein, 34.2g carbohydrate (of which 33.4g sugars), 12.6g fat (of which 3.4g saturates), 0.2g fibre and 0.95g salt. 1 thick-cut boneless pork loin steak (see tip)1 tsp sesame oil2 tbsp runny honey1 tsp rich dark soy sauce1 garlic clove, crushed½ tsp ground gingerfreshly ground black pepperrice and long-stemmed broccoli or stir-fried veg, to serve 1 thick-cut boneless pork loin steak (see tip) 1 tsp sesame oil 2 tbsp runny honey 1 tsp rich dark soy sauce 1 garlic clove, crushed ½ tsp ground ginger freshly ground black pepper rice and long-stemmed broccoli or stir-fried veg, to serve Method If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Rub the pork all over with the sesame oil and season with black pepper. Place on the crisper plate. Cook at 200C for 4–5 minutes or until the fat is lightly browned and the pork is just cooked through. It will be cooked for a little longer with the glaze, so it’s important not to overcook at this point. Meanwhile, mix the honey, soy sauce, garlic and ginger together in a small bowl to make the glaze. Once the pork has cooked for its 4–5 minutes, turn it over and spoon all the glaze on top. Cook for a further 2–3 minutes or until the glaze is hot, sticky and beginning to caramelise. Serve the steak with freshly cooked rice and broccoli or stir-fried vegetables, drizzled with any sticky juices that have collected at the bottom of the air fryer. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Rub the pork all over with the sesame oil and season with black pepper. Place on the crisper plate. Cook at 200C for 4–5 minutes or until the fat is lightly browned and the pork is just cooked through. It will be cooked for a little longer with the glaze, so it’s important not to overcook at this point. Rub the pork all over with the sesame oil and season with black pepper. Place on the crisper plate. Cook at 200C for 4–5 minutes or until the fat is lightly browned and the pork is just cooked through. It will be cooked for a little longer with the glaze, so it’s important not to overcook at this point. Meanwhile, mix the honey, soy sauce, garlic and ginger together in a small bowl to make the glaze. Once the pork has cooked for its 4–5 minutes, turn it over and spoon all the glaze on top. Cook for a further 2–3 minutes or until the glaze is hot, sticky and beginning to caramelise. Meanwhile, mix the honey, soy sauce, garlic and ginger together in a small bowl to make the glaze. Once the pork has cooked for its 4–5 minutes, turn it over and spoon all the glaze on top. Cook for a further 2–3 minutes or until the glaze is hot, sticky and beginning to caramelise. Serve the steak with freshly cooked rice and broccoli or stir-fried vegetables, drizzled with any sticky juices that have collected at the bottom of the air fryer. Serve the steak with freshly cooked rice and broccoli or stir-fried vegetables, drizzled with any sticky juices that have collected at the bottom of the air fryer. Recipe tips Pork steaks cook quickly in an air fryer but can toughen if you don’t take care. Thinner steaks will take less time than a thick cut. You can tell the pork is cooked when no pinkness remains in the centre of the thickest part of the steak. Choose a rich dark soy sauce for this dish, as it will help make the glaze extra sticky and delicious. Ground ginger from a jar works better than fresh ginger for this recipe, but you could try using fine strips of stem ginger and 1 tablespoon of stem ginger syrup instead of 1 tbsp of the honey. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times."
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} | 76af1dbad47b5ba47fffd0427ab236245533a06789b4cff4e137a5016fea40fe | Air fryer halloumi with roasted veg recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_halloumi_with_08832_16x9.jpg Lots of colourful roasted vegetables and grilled halloumi topped with a simple sweet and spicy harissa dressing for some serious hot honey vibes, with none of the effort. It's a generous meal, so you'll only need the flatbreads if you're particularly hungry. This recipe is part of an air fryer meal plan for one. Each serving provides 867 kcal, 33.5g protein, 54.7g carbohydrate (of which 48.1g sugars), 54.8g fat (of which 22.5g saturates), 10.3g fibre and 3.46g salt. 150g/5½oz sweet potato, cut into 2cm/¾in chunks 1 small red pepper, seeds removed and cut into 2cm/¾in chunks1 medium courgette (around 175g/6oz), quartered lengthways and cut into 1.5cm/⅝in chunks1 tbsp extra virgin olive oil½ medium red onion (or 1 very small red onion), cut into 6 wedges75g/2½oz cherry tomatoes110g/4oz halloumi, drained and cut into 3 slices (see Recipe Tips)pinch dried thymesea salt and freshly ground black pepperfresh mint leaves and warm flatbread, to serve (optional) 150g/5½oz sweet potato, cut into 2cm/¾in chunks 1 small red pepper, seeds removed and cut into 2cm/¾in chunks 1 medium courgette (around 175g/6oz), quartered lengthways and cut into 1.5cm/⅝in chunks 1 tbsp extra virgin olive oil ½ medium red onion (or 1 very small red onion), cut into 6 wedges 75g/2½oz cherry tomatoes 110g/4oz halloumi, drained and cut into 3 slices (see Recipe Tips) pinch dried thyme sea salt and freshly ground black pepper fresh mint leaves and warm flatbread, to serve (optional) 2 tsp harissa, preferably rose harissa1 tbsp runny honey1 tbsp extra virgin olive oil1 tsp fresh lemon juice 2 tsp harissa, preferably rose harissa 1 tbsp runny honey 1 tbsp extra virgin olive oil 1 tsp fresh lemon juice Method Put all the vegetables (except the onion and tomatoes) in a large bowl with 2 tsp of the olive oil, a good pinch of salt and plenty of black pepper. Toss together well.If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Scatter the oiled vegetables over the crisper plate. Cook at 200C for 5 minutes, then turn or toss. Toss the onion and tomatoes with the remaining oil and scatter on top of the part-roasted vegetables. Cook for 5 minutes at 200C or until the vegetables are softened and lightly browned. Whisk all the dressing ingredients together in a small bowl and set aside.Season the halloumi with black pepper and a little thyme on both sides. Toss all the vegetables together and place the halloumi on top. Cook for 4 minutes at 200C or until the halloumi is hot and lightly browned. Transfer the halloumi and vegetables to a warm dish or plate and drizzle with the dressing. Scatter with fresh mint leaves and serve with a warmed flatbread, if you like. Put all the vegetables (except the onion and tomatoes) in a large bowl with 2 tsp of the olive oil, a good pinch of salt and plenty of black pepper. Toss together well. Put all the vegetables (except the onion and tomatoes) in a large bowl with 2 tsp of the olive oil, a good pinch of salt and plenty of black pepper. Toss together well. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Scatter the oiled vegetables over the crisper plate. Cook at 200C for 5 minutes, then turn or toss. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Scatter the oiled vegetables over the crisper plate. Cook at 200C for 5 minutes, then turn or toss. Toss the onion and tomatoes with the remaining oil and scatter on top of the part-roasted vegetables. Cook for 5 minutes at 200C or until the vegetables are softened and lightly browned. Toss the onion and tomatoes with the remaining oil and scatter on top of the part-roasted vegetables. Cook for 5 minutes at 200C or until the vegetables are softened and lightly browned. Whisk all the dressing ingredients together in a small bowl and set aside. Whisk all the dressing ingredients together in a small bowl and set aside. Season the halloumi with black pepper and a little thyme on both sides. Toss all the vegetables together and place the halloumi on top. Cook for 4 minutes at 200C or until the halloumi is hot and lightly browned. Season the halloumi with black pepper and a little thyme on both sides. Toss all the vegetables together and place the halloumi on top. Cook for 4 minutes at 200C or until the halloumi is hot and lightly browned. Transfer the halloumi and vegetables to a warm dish or plate and drizzle with the dressing. Scatter with fresh mint leaves and serve with a warmed flatbread, if you like. Transfer the halloumi and vegetables to a warm dish or plate and drizzle with the dressing. Scatter with fresh mint leaves and serve with a warmed flatbread, if you like. Recipe tips You can peel the sweet potato or leave the skin on if you prefer. A small–medium sweet potato is around 150g/5½oz. Halloumi is usually sold in 225g packs that need to be drained before slicing into roughly 1cm/½in thick pieces. If you aren’t using all the cheese at once, you can reserve the liquid and keep the remaining halloumi in it, covered in the fridge for up to 2 days. Alternatively, drain, wrap in kitchen foil and freeze for up to 1 month. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times. | {
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"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_halloumi_with_08832_16x9.jpg Lots of colourful roasted vegetables and grilled halloumi topped with a simple sweet and spicy harissa dressing for some serious hot honey vibes, with none of the effort. It's a generous meal, so you'll only need the flatbreads if you're particularly hungry. This recipe is part of an air fryer meal plan for one. Each serving provides 867 kcal, 33.5g protein, 54.7g carbohydrate (of which 48.1g sugars), 54.8g fat (of which 22.5g saturates), 10.3g fibre and 3.46g salt. 150g/5½oz sweet potato, cut into 2cm/¾in chunks 1 small red pepper, seeds removed and cut into 2cm/¾in chunks1 medium courgette (around 175g/6oz), quartered lengthways and cut into 1.5cm/⅝in chunks1 tbsp extra virgin olive oil½ medium red onion (or 1 very small red onion), cut into 6 wedges75g/2½oz cherry tomatoes110g/4oz halloumi, drained and cut into 3 slices (see Recipe Tips)pinch dried thymesea salt and freshly ground black pepperfresh mint leaves and warm flatbread, to serve (optional) 150g/5½oz sweet potato, cut into 2cm/¾in chunks 1 small red pepper, seeds removed and cut into 2cm/¾in chunks 1 medium courgette (around 175g/6oz), quartered lengthways and cut into 1.5cm/⅝in chunks 1 tbsp extra virgin olive oil ½ medium red onion (or 1 very small red onion), cut into 6 wedges 75g/2½oz cherry tomatoes 110g/4oz halloumi, drained and cut into 3 slices (see Recipe Tips) pinch dried thyme sea salt and freshly ground black pepper fresh mint leaves and warm flatbread, to serve (optional) 2 tsp harissa, preferably rose harissa1 tbsp runny honey1 tbsp extra virgin olive oil1 tsp fresh lemon juice 2 tsp harissa, preferably rose harissa 1 tbsp runny honey 1 tbsp extra virgin olive oil 1 tsp fresh lemon juice Method Put all the vegetables (except the onion and tomatoes) in a large bowl with 2 tsp of the olive oil, a good pinch of salt and plenty of black pepper. Toss together well.If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Scatter the oiled vegetables over the crisper plate. Cook at 200C for 5 minutes, then turn or toss. Toss the onion and tomatoes with the remaining oil and scatter on top of the part-roasted vegetables. Cook for 5 minutes at 200C or until the vegetables are softened and lightly browned. Whisk all the dressing ingredients together in a small bowl and set aside.Season the halloumi with black pepper and a little thyme on both sides. Toss all the vegetables together and place the halloumi on top. Cook for 4 minutes at 200C or until the halloumi is hot and lightly browned. Transfer the halloumi and vegetables to a warm dish or plate and drizzle with the dressing. Scatter with fresh mint leaves and serve with a warmed flatbread, if you like. Put all the vegetables (except the onion and tomatoes) in a large bowl with 2 tsp of the olive oil, a good pinch of salt and plenty of black pepper. Toss together well. Put all the vegetables (except the onion and tomatoes) in a large bowl with 2 tsp of the olive oil, a good pinch of salt and plenty of black pepper. Toss together well. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Scatter the oiled vegetables over the crisper plate. Cook at 200C for 5 minutes, then turn or toss. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature. Scatter the oiled vegetables over the crisper plate. Cook at 200C for 5 minutes, then turn or toss. Toss the onion and tomatoes with the remaining oil and scatter on top of the part-roasted vegetables. Cook for 5 minutes at 200C or until the vegetables are softened and lightly browned. Toss the onion and tomatoes with the remaining oil and scatter on top of the part-roasted vegetables. Cook for 5 minutes at 200C or until the vegetables are softened and lightly browned. Whisk all the dressing ingredients together in a small bowl and set aside. Whisk all the dressing ingredients together in a small bowl and set aside. Season the halloumi with black pepper and a little thyme on both sides. Toss all the vegetables together and place the halloumi on top. Cook for 4 minutes at 200C or until the halloumi is hot and lightly browned. Season the halloumi with black pepper and a little thyme on both sides. Toss all the vegetables together and place the halloumi on top. Cook for 4 minutes at 200C or until the halloumi is hot and lightly browned. Transfer the halloumi and vegetables to a warm dish or plate and drizzle with the dressing. Scatter with fresh mint leaves and serve with a warmed flatbread, if you like. Transfer the halloumi and vegetables to a warm dish or plate and drizzle with the dressing. Scatter with fresh mint leaves and serve with a warmed flatbread, if you like. Recipe tips You can peel the sweet potato or leave the skin on if you prefer. A small–medium sweet potato is around 150g/5½oz. Halloumi is usually sold in 225g packs that need to be drained before slicing into roughly 1cm/½in thick pieces. If you aren’t using all the cheese at once, you can reserve the liquid and keep the remaining halloumi in it, covered in the fridge for up to 2 days. Alternatively, drain, wrap in kitchen foil and freeze for up to 1 month. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times."
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} | 75eb5c11d6d7c4291d861f971d676467b8dbe9445fe3eb3a10c66ddb40382a96 | Air fryer mushrooms recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_mushrooms_21121_16x9.jpg For breakfast or as a side, these mouthwatering mushrooms can be ready to serve in less than 10 minutes. Eat with fresh bread to mop up the garlicky butter. Each serving (excluding bread) provides 259 kcal, 4.6g protein, 7.4g carbohydrate (of which 3.1g sugars), 23g fat (of which 11g saturates), 1.8g fibre and 0.65g salt. 300g/10½oz chestnut or closed cup mushrooms, halved or quartered if large1 tbsp olive or sunflower oil40g/1½ oz chilled butter, cut into small cubes2 garlic cloves, crushedsmall bunch fresh parsley, finely chopped, plus extra to servesea salt and freshly ground black peppercrusty bread, to serve 300g/10½oz chestnut or closed cup mushrooms, halved or quartered if large 1 tbsp olive or sunflower oil 40g/1½ oz chilled butter, cut into small cubes 2 garlic cloves, crushed small bunch fresh parsley, finely chopped, plus extra to serve sea salt and freshly ground black pepper crusty bread, to serve Method Toss the mushrooms in a large bowl with the oil, a little salt and lots of ground black pepper. Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket) and scatter the mushrooms on top in a single layer. Cook at 200C for 5 minutes. Shake the drawer to turn the mushrooms and cook for a further 3 minutes at 200C, or until the mushrooms are lightly browned and just tender.Meanwhile, toss the butter, garlic and parsley together in a small bowl. Scatter the garlicky butter cubes over the top of the mushrooms, return to the air fryer and cook at 200C for 2 minutes, or until the butter melts.To serve, divide the mushrooms between two warmed dishes, or a shallow bowl for sharing. Carefully remove the crisper plate from the air fryer drawer and pour the melted butter over them. Add a few extra sprigs of parsley to garnish. Serve with crusty bread for mopping up the garlicky juices. Toss the mushrooms in a large bowl with the oil, a little salt and lots of ground black pepper. Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket) and scatter the mushrooms on top in a single layer. Cook at 200C for 5 minutes. Shake the drawer to turn the mushrooms and cook for a further 3 minutes at 200C, or until the mushrooms are lightly browned and just tender. Toss the mushrooms in a large bowl with the oil, a little salt and lots of ground black pepper. Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket) and scatter the mushrooms on top in a single layer. Cook at 200C for 5 minutes. Shake the drawer to turn the mushrooms and cook for a further 3 minutes at 200C, or until the mushrooms are lightly browned and just tender. Meanwhile, toss the butter, garlic and parsley together in a small bowl. Scatter the garlicky butter cubes over the top of the mushrooms, return to the air fryer and cook at 200C for 2 minutes, or until the butter melts. Meanwhile, toss the butter, garlic and parsley together in a small bowl. Scatter the garlicky butter cubes over the top of the mushrooms, return to the air fryer and cook at 200C for 2 minutes, or until the butter melts. To serve, divide the mushrooms between two warmed dishes, or a shallow bowl for sharing. Carefully remove the crisper plate from the air fryer drawer and pour the melted butter over them. Add a few extra sprigs of parsley to garnish. Serve with crusty bread for mopping up the garlicky juices. To serve, divide the mushrooms between two warmed dishes, or a shallow bowl for sharing. Carefully remove the crisper plate from the air fryer drawer and pour the melted butter over them. Add a few extra sprigs of parsley to garnish. Serve with crusty bread for mopping up the garlicky juices. Recipe tips If your mushrooms aren’t ready after 8 minutes, cook for 1–2 minutes more. Do this before you add the garlic butter. Instead of homemade garlic butter, you could use shop-bought garlic butter instead. Or try any other flavoured butter. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_mushrooms_21121_16x9.jpg For breakfast or as a side, these mouthwatering mushrooms can be ready to serve in less than 10 minutes. Eat with fresh bread to mop up the garlicky butter. Each serving (excluding bread) provides 259 kcal, 4.6g protein, 7.4g carbohydrate (of which 3.1g sugars), 23g fat (of which 11g saturates), 1.8g fibre and 0.65g salt. 300g/10½oz chestnut or closed cup mushrooms, halved or quartered if large1 tbsp olive or sunflower oil40g/1½ oz chilled butter, cut into small cubes2 garlic cloves, crushedsmall bunch fresh parsley, finely chopped, plus extra to servesea salt and freshly ground black peppercrusty bread, to serve 300g/10½oz chestnut or closed cup mushrooms, halved or quartered if large 1 tbsp olive or sunflower oil 40g/1½ oz chilled butter, cut into small cubes 2 garlic cloves, crushed small bunch fresh parsley, finely chopped, plus extra to serve sea salt and freshly ground black pepper crusty bread, to serve Method Toss the mushrooms in a large bowl with the oil, a little salt and lots of ground black pepper. Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket) and scatter the mushrooms on top in a single layer. Cook at 200C for 5 minutes. Shake the drawer to turn the mushrooms and cook for a further 3 minutes at 200C, or until the mushrooms are lightly browned and just tender.Meanwhile, toss the butter, garlic and parsley together in a small bowl. Scatter the garlicky butter cubes over the top of the mushrooms, return to the air fryer and cook at 200C for 2 minutes, or until the butter melts.To serve, divide the mushrooms between two warmed dishes, or a shallow bowl for sharing. Carefully remove the crisper plate from the air fryer drawer and pour the melted butter over them. Add a few extra sprigs of parsley to garnish. Serve with crusty bread for mopping up the garlicky juices. Toss the mushrooms in a large bowl with the oil, a little salt and lots of ground black pepper. Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket) and scatter the mushrooms on top in a single layer. Cook at 200C for 5 minutes. Shake the drawer to turn the mushrooms and cook for a further 3 minutes at 200C, or until the mushrooms are lightly browned and just tender. Toss the mushrooms in a large bowl with the oil, a little salt and lots of ground black pepper. Place the air fryer crisper plate (grill pan/tray) inside your air fryer drawer (basket) and scatter the mushrooms on top in a single layer. Cook at 200C for 5 minutes. Shake the drawer to turn the mushrooms and cook for a further 3 minutes at 200C, or until the mushrooms are lightly browned and just tender. Meanwhile, toss the butter, garlic and parsley together in a small bowl. Scatter the garlicky butter cubes over the top of the mushrooms, return to the air fryer and cook at 200C for 2 minutes, or until the butter melts. Meanwhile, toss the butter, garlic and parsley together in a small bowl. Scatter the garlicky butter cubes over the top of the mushrooms, return to the air fryer and cook at 200C for 2 minutes, or until the butter melts. To serve, divide the mushrooms between two warmed dishes, or a shallow bowl for sharing. Carefully remove the crisper plate from the air fryer drawer and pour the melted butter over them. Add a few extra sprigs of parsley to garnish. Serve with crusty bread for mopping up the garlicky juices. To serve, divide the mushrooms between two warmed dishes, or a shallow bowl for sharing. Carefully remove the crisper plate from the air fryer drawer and pour the melted butter over them. Add a few extra sprigs of parsley to garnish. Serve with crusty bread for mopping up the garlicky juices. Recipe tips If your mushrooms aren’t ready after 8 minutes, cook for 1–2 minutes more. Do this before you add the garlic butter. Instead of homemade garlic butter, you could use shop-bought garlic butter instead. Or try any other flavoured butter."
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} | 37d8bdd36aaaeb705cb85af1bd578385afc97e0e9d2659884334bc133e3b4b7b | Mediterranean tofu clusters recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mediterranean_tofu_49404_16x9.jpg Crumbled tofu is mixed with olives and sun-dried tomatoes and cooked until crisp clusters form. Great served simply with a salad or in wraps, but also good for meal prepping healthy snacks. Each serving provides 542 kcal, 25g protein, 30g carbohydrate (of which 15g sugars), 34g fat (of which 9.9g saturates), 5.9g fibre and 1.1g salt. 200g/7oz medium-firm tofu 8 green or black olives, chopped 3 sun-dried tomatoes, chopped1 tsp dried oregano 50g/1¾oz mixed seeds 50g/1¾oz vegan cheddar, grated (see tip)2–3 tsp cornflour1 tbsp olive oilsalt and freshly ground black pepper 200g/7oz medium-firm tofu 8 green or black olives, chopped 3 sun-dried tomatoes, chopped 1 tsp dried oregano 50g/1¾oz mixed seeds 50g/1¾oz vegan cheddar, grated (see tip) 2–3 tsp cornflour 1 tbsp olive oil salt and freshly ground black pepper 100g/3½oz mixed leaf salad½ cucumber, chopped8 cherry tomatoes, halved2 tbsp balsamic glaze 100g/3½oz mixed leaf salad ½ cucumber, chopped 8 cherry tomatoes, halved 2 tbsp balsamic glaze Method Preheat an air fryer to 200C or an oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper if using the oven. To make the clusters, press the tofu and squeeze out any excess moisture. Dry with kitchen paper and then crumble the tofu into a bowl until it forms a fairly fine mince texture. Add the olives, sun-dried tomatoes, oregano, mixed seeds and vegan cheese. Season with salt and pepper and stir to combine. Add 2 teaspoons cornflour and mix well – the mixture should loosely stick together. If it is still too wet, add an extra 1 teaspoon cornflour.Using your hands, make bite-sized clusters from the mixture and place the clusters on the baking tray or in the air-fryer basket.Drizzle with the oil and bake for 12–15 minutes in the air fryer, or 15–20 minutes in the oven, gently flipping halfway to ensure they are golden all over. To serve, place the salad leaves, cucumber and cherry tomatoes in two bowls. Top with the tofu clusters and drizzle with the balsamic glaze. Preheat an air fryer to 200C or an oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper if using the oven. Preheat an air fryer to 200C or an oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper if using the oven. To make the clusters, press the tofu and squeeze out any excess moisture. Dry with kitchen paper and then crumble the tofu into a bowl until it forms a fairly fine mince texture. Add the olives, sun-dried tomatoes, oregano, mixed seeds and vegan cheese. Season with salt and pepper and stir to combine. To make the clusters, press the tofu and squeeze out any excess moisture. Dry with kitchen paper and then crumble the tofu into a bowl until it forms a fairly fine mince texture. Add the olives, sun-dried tomatoes, oregano, mixed seeds and vegan cheese. Season with salt and pepper and stir to combine. Add 2 teaspoons cornflour and mix well – the mixture should loosely stick together. If it is still too wet, add an extra 1 teaspoon cornflour. Add 2 teaspoons cornflour and mix well – the mixture should loosely stick together. If it is still too wet, add an extra 1 teaspoon cornflour. Using your hands, make bite-sized clusters from the mixture and place the clusters on the baking tray or in the air-fryer basket. Using your hands, make bite-sized clusters from the mixture and place the clusters on the baking tray or in the air-fryer basket. Drizzle with the oil and bake for 12–15 minutes in the air fryer, or 15–20 minutes in the oven, gently flipping halfway to ensure they are golden all over. Drizzle with the oil and bake for 12–15 minutes in the air fryer, or 15–20 minutes in the oven, gently flipping halfway to ensure they are golden all over. To serve, place the salad leaves, cucumber and cherry tomatoes in two bowls. Top with the tofu clusters and drizzle with the balsamic glaze. To serve, place the salad leaves, cucumber and cherry tomatoes in two bowls. Top with the tofu clusters and drizzle with the balsamic glaze. Recipe tips If you need this recipe to be gluten free, check the label on the vegan cheddar – most are gluten free, but not absolutely all. | {
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"title": "Mediterranean tofu clusters recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mediterranean_tofu_49404_16x9.jpg Crumbled tofu is mixed with olives and sun-dried tomatoes and cooked until crisp clusters form. Great served simply with a salad or in wraps, but also good for meal prepping healthy snacks. Each serving provides 542 kcal, 25g protein, 30g carbohydrate (of which 15g sugars), 34g fat (of which 9.9g saturates), 5.9g fibre and 1.1g salt. 200g/7oz medium-firm tofu 8 green or black olives, chopped 3 sun-dried tomatoes, chopped1 tsp dried oregano 50g/1¾oz mixed seeds 50g/1¾oz vegan cheddar, grated (see tip)2–3 tsp cornflour1 tbsp olive oilsalt and freshly ground black pepper 200g/7oz medium-firm tofu 8 green or black olives, chopped 3 sun-dried tomatoes, chopped 1 tsp dried oregano 50g/1¾oz mixed seeds 50g/1¾oz vegan cheddar, grated (see tip) 2–3 tsp cornflour 1 tbsp olive oil salt and freshly ground black pepper 100g/3½oz mixed leaf salad½ cucumber, chopped8 cherry tomatoes, halved2 tbsp balsamic glaze 100g/3½oz mixed leaf salad ½ cucumber, chopped 8 cherry tomatoes, halved 2 tbsp balsamic glaze Method Preheat an air fryer to 200C or an oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper if using the oven. To make the clusters, press the tofu and squeeze out any excess moisture. Dry with kitchen paper and then crumble the tofu into a bowl until it forms a fairly fine mince texture. Add the olives, sun-dried tomatoes, oregano, mixed seeds and vegan cheese. Season with salt and pepper and stir to combine. Add 2 teaspoons cornflour and mix well – the mixture should loosely stick together. If it is still too wet, add an extra 1 teaspoon cornflour.Using your hands, make bite-sized clusters from the mixture and place the clusters on the baking tray or in the air-fryer basket.Drizzle with the oil and bake for 12–15 minutes in the air fryer, or 15–20 minutes in the oven, gently flipping halfway to ensure they are golden all over. To serve, place the salad leaves, cucumber and cherry tomatoes in two bowls. Top with the tofu clusters and drizzle with the balsamic glaze. Preheat an air fryer to 200C or an oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper if using the oven. Preheat an air fryer to 200C or an oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper if using the oven. To make the clusters, press the tofu and squeeze out any excess moisture. Dry with kitchen paper and then crumble the tofu into a bowl until it forms a fairly fine mince texture. Add the olives, sun-dried tomatoes, oregano, mixed seeds and vegan cheese. Season with salt and pepper and stir to combine. To make the clusters, press the tofu and squeeze out any excess moisture. Dry with kitchen paper and then crumble the tofu into a bowl until it forms a fairly fine mince texture. Add the olives, sun-dried tomatoes, oregano, mixed seeds and vegan cheese. Season with salt and pepper and stir to combine. Add 2 teaspoons cornflour and mix well – the mixture should loosely stick together. If it is still too wet, add an extra 1 teaspoon cornflour. Add 2 teaspoons cornflour and mix well – the mixture should loosely stick together. If it is still too wet, add an extra 1 teaspoon cornflour. Using your hands, make bite-sized clusters from the mixture and place the clusters on the baking tray or in the air-fryer basket. Using your hands, make bite-sized clusters from the mixture and place the clusters on the baking tray or in the air-fryer basket. Drizzle with the oil and bake for 12–15 minutes in the air fryer, or 15–20 minutes in the oven, gently flipping halfway to ensure they are golden all over. Drizzle with the oil and bake for 12–15 minutes in the air fryer, or 15–20 minutes in the oven, gently flipping halfway to ensure they are golden all over. To serve, place the salad leaves, cucumber and cherry tomatoes in two bowls. Top with the tofu clusters and drizzle with the balsamic glaze. To serve, place the salad leaves, cucumber and cherry tomatoes in two bowls. Top with the tofu clusters and drizzle with the balsamic glaze. Recipe tips If you need this recipe to be gluten free, check the label on the vegan cheddar – most are gluten free, but not absolutely all."
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} | 9601b42939ec524c0bc279a7f4e6ddf99a8d65965c5968cac75d31c27010964b | Air fryer courgette, almond and pine nut cake recipe
An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_courgette_50352_16x9.jpg Courgettes, ground almonds, pine nuts, lemon and sultanas combine in this deliciously moist Tuscan cake, easily made in the air fryer. 150g/5½oz unsalted butter, plus extra for greasing150g/5½oz brown sugar 3 free-range eggs30g/1oz plain flour1 tsp baking powderpinch salt200g/7oz ground almonds 200g/7oz courgettes, grated150g/5½oz sultanas 70g/2½oz pine nuts1 lemon, grated zest and juiceicing sugar, for dusting 150g/5½oz unsalted butter, plus extra for greasing 150g/5½oz brown sugar 3 free-range eggs 30g/1oz plain flour 1 tsp baking powder pinch salt 200g/7oz ground almonds 200g/7oz courgettes, grated 150g/5½oz sultanas 70g/2½oz pine nuts 1 lemon, grated zest and juice icing sugar, for dusting Method Preheat the air fryer to 170C. Set to the bake setting if your air fryer has this. Grease a 18cm/7in round cake tin and line the base with greaseproof paper.Cream the butter and sugar together until pale, then beat in the eggs, one at a time, until all are incorporated.Gently fold through the flour, baking powder, salt and the ground almonds. Add the courgettes, sultanas, 50g/1¾oz of the pine nuts, the lemon zest and juice.Spoon the mixture into the cake tin and scatter over the remaining pine nuts. Cook in the air fryer for 25 minutes. Cover with kitchen foil and cook for a further 35–40 minutes, until cooked through. Test by inserting a skewer into the centre of the cake: it should come out clean. If not, cook it for a little longer.Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.To serve, dust with icing sugar. Preheat the air fryer to 170C. Set to the bake setting if your air fryer has this. Preheat the air fryer to 170C. Set to the bake setting if your air fryer has this. Grease a 18cm/7in round cake tin and line the base with greaseproof paper. Grease a 18cm/7in round cake tin and line the base with greaseproof paper. Cream the butter and sugar together until pale, then beat in the eggs, one at a time, until all are incorporated. Cream the butter and sugar together until pale, then beat in the eggs, one at a time, until all are incorporated. Gently fold through the flour, baking powder, salt and the ground almonds. Gently fold through the flour, baking powder, salt and the ground almonds. Add the courgettes, sultanas, 50g/1¾oz of the pine nuts, the lemon zest and juice. Add the courgettes, sultanas, 50g/1¾oz of the pine nuts, the lemon zest and juice. Spoon the mixture into the cake tin and scatter over the remaining pine nuts. Cook in the air fryer for 25 minutes. Spoon the mixture into the cake tin and scatter over the remaining pine nuts. Cook in the air fryer for 25 minutes. Cover with kitchen foil and cook for a further 35–40 minutes, until cooked through. Test by inserting a skewer into the centre of the cake: it should come out clean. If not, cook it for a little longer. Cover with kitchen foil and cook for a further 35–40 minutes, until cooked through. Test by inserting a skewer into the centre of the cake: it should come out clean. If not, cook it for a little longer. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely. To serve, dust with icing sugar. To serve, dust with icing sugar. Recipe tips Cooking time can vary, depending on the air fryer. If you have time, soak the sultanas in lemon juice to make them plump and juicy before you add them to the cake mixture. The smaller the courgettes, the sweeter they are. Try this with carrots instead of courgettes. The cake needs to cool completely before slicing. | {
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"title": "Air fryer courgette, almond and pine nut cake recipe",
"content": "An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_courgette_50352_16x9.jpg Courgettes, ground almonds, pine nuts, lemon and sultanas combine in this deliciously moist Tuscan cake, easily made in the air fryer. 150g/5½oz unsalted butter, plus extra for greasing150g/5½oz brown sugar 3 free-range eggs30g/1oz plain flour1 tsp baking powderpinch salt200g/7oz ground almonds 200g/7oz courgettes, grated150g/5½oz sultanas 70g/2½oz pine nuts1 lemon, grated zest and juiceicing sugar, for dusting 150g/5½oz unsalted butter, plus extra for greasing 150g/5½oz brown sugar 3 free-range eggs 30g/1oz plain flour 1 tsp baking powder pinch salt 200g/7oz ground almonds 200g/7oz courgettes, grated 150g/5½oz sultanas 70g/2½oz pine nuts 1 lemon, grated zest and juice icing sugar, for dusting Method Preheat the air fryer to 170C. Set to the bake setting if your air fryer has this. Grease a 18cm/7in round cake tin and line the base with greaseproof paper.Cream the butter and sugar together until pale, then beat in the eggs, one at a time, until all are incorporated.Gently fold through the flour, baking powder, salt and the ground almonds. Add the courgettes, sultanas, 50g/1¾oz of the pine nuts, the lemon zest and juice.Spoon the mixture into the cake tin and scatter over the remaining pine nuts. Cook in the air fryer for 25 minutes. Cover with kitchen foil and cook for a further 35–40 minutes, until cooked through. Test by inserting a skewer into the centre of the cake: it should come out clean. If not, cook it for a little longer.Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.To serve, dust with icing sugar. Preheat the air fryer to 170C. Set to the bake setting if your air fryer has this. Preheat the air fryer to 170C. Set to the bake setting if your air fryer has this. Grease a 18cm/7in round cake tin and line the base with greaseproof paper. Grease a 18cm/7in round cake tin and line the base with greaseproof paper. Cream the butter and sugar together until pale, then beat in the eggs, one at a time, until all are incorporated. Cream the butter and sugar together until pale, then beat in the eggs, one at a time, until all are incorporated. Gently fold through the flour, baking powder, salt and the ground almonds. Gently fold through the flour, baking powder, salt and the ground almonds. Add the courgettes, sultanas, 50g/1¾oz of the pine nuts, the lemon zest and juice. Add the courgettes, sultanas, 50g/1¾oz of the pine nuts, the lemon zest and juice. Spoon the mixture into the cake tin and scatter over the remaining pine nuts. Cook in the air fryer for 25 minutes. Spoon the mixture into the cake tin and scatter over the remaining pine nuts. Cook in the air fryer for 25 minutes. Cover with kitchen foil and cook for a further 35–40 minutes, until cooked through. Test by inserting a skewer into the centre of the cake: it should come out clean. If not, cook it for a little longer. Cover with kitchen foil and cook for a further 35–40 minutes, until cooked through. Test by inserting a skewer into the centre of the cake: it should come out clean. If not, cook it for a little longer. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely. To serve, dust with icing sugar. To serve, dust with icing sugar. Recipe tips Cooking time can vary, depending on the air fryer. If you have time, soak the sultanas in lemon juice to make them plump and juicy before you add them to the cake mixture. The smaller the courgettes, the sweeter they are. Try this with carrots instead of courgettes. The cake needs to cool completely before slicing."
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} | 4bb15a603030d9c65a7db8dfe5b51e6bd3d950fab56816f8096913536a716a05 | Travelling noodle soup recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/travelling_coconut_01827_16x9.jpg Lunch prep has never been easier than this travelling noodle soup. Simply pour over boiling water and let the magic happen. Lime adds a zingy twist! You will need a 500ml/18fl oz microwave-proof container with a fitted lid. handful stir-fry vegetables30g/1oz dried 'instant noodles', seasoning sachet discarded25g/1oz creamed coconut2.5cm/1in fresh root ginger, grated1 garlic clove, grated½ vegetable stock cube½ lime, juice onlypinch chilli flakes (optional)1 tsp fish sauce (optional)salt and freshly ground black pepper15g/½oz cooked chicken strips or cubes of firm tofusmall handful coriander, to serve handful stir-fry vegetables 30g/1oz dried 'instant noodles', seasoning sachet discarded 25g/1oz creamed coconut 2.5cm/1in fresh root ginger, grated 1 garlic clove, grated ½ vegetable stock cube ½ lime, juice only pinch chilli flakes (optional) 1 tsp fish sauce (optional) salt and freshly ground black pepper 15g/½oz cooked chicken strips or cubes of firm tofu small handful coriander, to serve Method Put all the ingredients apart from the chicken and coriander in a heatproof lidded container.When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes. Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes. Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately. Put all the ingredients apart from the chicken and coriander in a heatproof lidded container. Put all the ingredients apart from the chicken and coriander in a heatproof lidded container. When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes. When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes. Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes. Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes. Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately. Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately. | {
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"title": "Travelling noodle soup recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/travelling_coconut_01827_16x9.jpg Lunch prep has never been easier than this travelling noodle soup. Simply pour over boiling water and let the magic happen. Lime adds a zingy twist! You will need a 500ml/18fl oz microwave-proof container with a fitted lid. handful stir-fry vegetables30g/1oz dried 'instant noodles', seasoning sachet discarded25g/1oz creamed coconut2.5cm/1in fresh root ginger, grated1 garlic clove, grated½ vegetable stock cube½ lime, juice onlypinch chilli flakes (optional)1 tsp fish sauce (optional)salt and freshly ground black pepper15g/½oz cooked chicken strips or cubes of firm tofusmall handful coriander, to serve handful stir-fry vegetables 30g/1oz dried 'instant noodles', seasoning sachet discarded 25g/1oz creamed coconut 2.5cm/1in fresh root ginger, grated 1 garlic clove, grated ½ vegetable stock cube ½ lime, juice only pinch chilli flakes (optional) 1 tsp fish sauce (optional) salt and freshly ground black pepper 15g/½oz cooked chicken strips or cubes of firm tofu small handful coriander, to serve Method Put all the ingredients apart from the chicken and coriander in a heatproof lidded container.When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes. Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes. Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately. Put all the ingredients apart from the chicken and coriander in a heatproof lidded container. Put all the ingredients apart from the chicken and coriander in a heatproof lidded container. When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes. When ready to eat, pour 300ml/10fl oz boiling water over the mixture until just covered. Put the lid on the container and leave for 5 minutes. Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes. Stir well to break up any noodles (caution: the container may be be hot), then put the lid back and leave for 5 minutes. Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately. Add the chicken and stir well. Sprinkle the coriander on top, if using, and serve immediately."
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} | 2b64c644d153d015a6a9e21b35706d49d6b5833fd65f52219ea8325b746b8987 | Buttered cavolo nero sauce with gnocchi recipe
An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buttered_cavolo_nero_94528_16x9.jpg Kept warm in a flask, this is a comforting and filling on-the-go dinner. Speed things up with shop-bought gnocchi but make the velvety green sauce from scratch. 2–3 whole garlic cloves, peeled 2 tsp fennel seeds250g/9oz cavolo nero, leaves stripped from stalks60g/2¼oz parmesan, grated, plus extra to serve 40g/1½ oz butter shop-bought gnocchi, enough to feed four salt and freshly ground black pepper 2–3 whole garlic cloves, peeled 2 tsp fennel seeds 250g/9oz cavolo nero, leaves stripped from stalks 60g/2¼oz parmesan, grated, plus extra to serve 40g/1½ oz butter shop-bought gnocchi, enough to feed four salt and freshly ground black pepper Method Bring a large saucepan of water to the boil. Add the garlic and fennel seeds and boil for 3 minutes. Add the cavolo and boil for 3–5 more minutes, until the leaves are tender. Remove the pan from the heat. Using tongs, transfer the boiled garlic and cavolo with some fennel seeds still clinging to the leaves to a food processor. Blend until completely smooth – use a couple more tablespoons of cavolo cooking water if needed. You should have a smooth, deep green sauce. Add the parmesan and butter to the warm sauce, allowing the butter to melt. Season well with salt and plenty of black pepper.Cook enough gnocchi for four people, following pack instructions. Stir the cavolo sauce through the cooked gnocchi and mix well to coat, adding more parmesan to serve. Bring a large saucepan of water to the boil. Add the garlic and fennel seeds and boil for 3 minutes. Add the cavolo and boil for 3–5 more minutes, until the leaves are tender. Remove the pan from the heat. Bring a large saucepan of water to the boil. Add the garlic and fennel seeds and boil for 3 minutes. Add the cavolo and boil for 3–5 more minutes, until the leaves are tender. Remove the pan from the heat. Using tongs, transfer the boiled garlic and cavolo with some fennel seeds still clinging to the leaves to a food processor. Blend until completely smooth – use a couple more tablespoons of cavolo cooking water if needed. You should have a smooth, deep green sauce. Add the parmesan and butter to the warm sauce, allowing the butter to melt. Season well with salt and plenty of black pepper. Using tongs, transfer the boiled garlic and cavolo with some fennel seeds still clinging to the leaves to a food processor. Blend until completely smooth – use a couple more tablespoons of cavolo cooking water if needed. You should have a smooth, deep green sauce. Add the parmesan and butter to the warm sauce, allowing the butter to melt. Season well with salt and plenty of black pepper. Cook enough gnocchi for four people, following pack instructions. Stir the cavolo sauce through the cooked gnocchi and mix well to coat, adding more parmesan to serve. Cook enough gnocchi for four people, following pack instructions. Stir the cavolo sauce through the cooked gnocchi and mix well to coat, adding more parmesan to serve. | {
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"title": "Buttered cavolo nero sauce with gnocchi recipe",
"content": "An average of 3.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buttered_cavolo_nero_94528_16x9.jpg Kept warm in a flask, this is a comforting and filling on-the-go dinner. Speed things up with shop-bought gnocchi but make the velvety green sauce from scratch. 2–3 whole garlic cloves, peeled 2 tsp fennel seeds250g/9oz cavolo nero, leaves stripped from stalks60g/2¼oz parmesan, grated, plus extra to serve 40g/1½ oz butter shop-bought gnocchi, enough to feed four salt and freshly ground black pepper 2–3 whole garlic cloves, peeled 2 tsp fennel seeds 250g/9oz cavolo nero, leaves stripped from stalks 60g/2¼oz parmesan, grated, plus extra to serve 40g/1½ oz butter shop-bought gnocchi, enough to feed four salt and freshly ground black pepper Method Bring a large saucepan of water to the boil. Add the garlic and fennel seeds and boil for 3 minutes. Add the cavolo and boil for 3–5 more minutes, until the leaves are tender. Remove the pan from the heat. Using tongs, transfer the boiled garlic and cavolo with some fennel seeds still clinging to the leaves to a food processor. Blend until completely smooth – use a couple more tablespoons of cavolo cooking water if needed. You should have a smooth, deep green sauce. Add the parmesan and butter to the warm sauce, allowing the butter to melt. Season well with salt and plenty of black pepper.Cook enough gnocchi for four people, following pack instructions. Stir the cavolo sauce through the cooked gnocchi and mix well to coat, adding more parmesan to serve. Bring a large saucepan of water to the boil. Add the garlic and fennel seeds and boil for 3 minutes. Add the cavolo and boil for 3–5 more minutes, until the leaves are tender. Remove the pan from the heat. Bring a large saucepan of water to the boil. Add the garlic and fennel seeds and boil for 3 minutes. Add the cavolo and boil for 3–5 more minutes, until the leaves are tender. Remove the pan from the heat. Using tongs, transfer the boiled garlic and cavolo with some fennel seeds still clinging to the leaves to a food processor. Blend until completely smooth – use a couple more tablespoons of cavolo cooking water if needed. You should have a smooth, deep green sauce. Add the parmesan and butter to the warm sauce, allowing the butter to melt. Season well with salt and plenty of black pepper. Using tongs, transfer the boiled garlic and cavolo with some fennel seeds still clinging to the leaves to a food processor. Blend until completely smooth – use a couple more tablespoons of cavolo cooking water if needed. You should have a smooth, deep green sauce. Add the parmesan and butter to the warm sauce, allowing the butter to melt. Season well with salt and plenty of black pepper. Cook enough gnocchi for four people, following pack instructions. Stir the cavolo sauce through the cooked gnocchi and mix well to coat, adding more parmesan to serve. Cook enough gnocchi for four people, following pack instructions. Stir the cavolo sauce through the cooked gnocchi and mix well to coat, adding more parmesan to serve."
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} | d7e28f5539bcc98ea161d6efb4d3be9ca0b47b6fdc7ba7f12564d0288a8453a8 | Easy pasta salad recipe
An average of 4.7 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greek_pasta_salad_15496_16x9.jpg This simple pasta salad is perfect for lunch or as a barbecue side dish. To make it vegan, omit the feta. Each serving provides 567 kcal, 22g protein, 70g carbohydrates (of which 10g sugars), 20g fat (of which 9g saturates), 7g fibre and 2.5g salt. 85g/3oz pasta, such as penne or conchiglie½ unwaxed lemon, finely grated zest and juice ¼ red onion, finely chopped½ tbsp olive oil, ideally extra virgin¼ cucumber, peeled and cubed100g/3½oz cherry tomatoes, quartered 15g/½oz fresh basil, roughly chopped60g/2¼oz feta, crumbled (optional)handful pitted black olives (optional)sea salt and freshly ground black pepper 85g/3oz pasta, such as penne or conchiglie ½ unwaxed lemon, finely grated zest and juice ¼ red onion, finely chopped ½ tbsp olive oil, ideally extra virgin ¼ cucumber, peeled and cubed 100g/3½oz cherry tomatoes, quartered 15g/½oz fresh basil, roughly chopped 60g/2¼oz feta, crumbled (optional) handful pitted black olives (optional) sea salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling, salted water as per the packet instructions.Whisk together the lemon zest and juice, red onion, oil and a generous amount of pepper.Drain the pasta in a colander and run it under a cold tap until cooled.Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve. Cook the pasta in a saucepan of boiling, salted water as per the packet instructions. Cook the pasta in a saucepan of boiling, salted water as per the packet instructions. Whisk together the lemon zest and juice, red onion, oil and a generous amount of pepper. Whisk together the lemon zest and juice, red onion, oil and a generous amount of pepper. Drain the pasta in a colander and run it under a cold tap until cooled. Drain the pasta in a colander and run it under a cold tap until cooled. Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve. Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve. Recipe tips Fresh oregano or flatleaf parsley can be used instead of basil. | {
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"title": "Easy pasta salad recipe",
"content": "An average of 4.7 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greek_pasta_salad_15496_16x9.jpg This simple pasta salad is perfect for lunch or as a barbecue side dish. To make it vegan, omit the feta. Each serving provides 567 kcal, 22g protein, 70g carbohydrates (of which 10g sugars), 20g fat (of which 9g saturates), 7g fibre and 2.5g salt. 85g/3oz pasta, such as penne or conchiglie½ unwaxed lemon, finely grated zest and juice ¼ red onion, finely chopped½ tbsp olive oil, ideally extra virgin¼ cucumber, peeled and cubed100g/3½oz cherry tomatoes, quartered 15g/½oz fresh basil, roughly chopped60g/2¼oz feta, crumbled (optional)handful pitted black olives (optional)sea salt and freshly ground black pepper 85g/3oz pasta, such as penne or conchiglie ½ unwaxed lemon, finely grated zest and juice ¼ red onion, finely chopped ½ tbsp olive oil, ideally extra virgin ¼ cucumber, peeled and cubed 100g/3½oz cherry tomatoes, quartered 15g/½oz fresh basil, roughly chopped 60g/2¼oz feta, crumbled (optional) handful pitted black olives (optional) sea salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling, salted water as per the packet instructions.Whisk together the lemon zest and juice, red onion, oil and a generous amount of pepper.Drain the pasta in a colander and run it under a cold tap until cooled.Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve. Cook the pasta in a saucepan of boiling, salted water as per the packet instructions. Cook the pasta in a saucepan of boiling, salted water as per the packet instructions. Whisk together the lemon zest and juice, red onion, oil and a generous amount of pepper. Whisk together the lemon zest and juice, red onion, oil and a generous amount of pepper. Drain the pasta in a colander and run it under a cold tap until cooled. Drain the pasta in a colander and run it under a cold tap until cooled. Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve. Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve. Recipe tips Fresh oregano or flatleaf parsley can be used instead of basil."
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} | b580974e95909b059ffd077ae4ad451ddd784ada94f068995d821f2883b2fd84 | Cheese and onion pasties recipe
An average of 4.2 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_onion_pasties_73018_16x9.jpg Can anything beat a classic cheese and onion pasty freshly made and eaten warm straight from the oven? We doubt it! This recipe uses readymade puff pastry to keep things quick and simple, so you can whip them up for lunches and picnics. 25g/1oz butter1 tbsp olive oil2 onions, sliced2 garlic cloves, crushed3 Maris Piper potatoes, peeled and diced2 tbsp chopped fresh flatleaf parsley1 tbsp Dijon mustard ½ tsp cayenne pepper150g/5½oz mature cheddar, gratedplain flour, for dusting500g/1lb 2oz ready-made puff pastry1 free-range egg, beaten, for glazingsalt and freshly ground black pepperonion relish, chutney or ketchup, to serve 25g/1oz butter 1 tbsp olive oil 2 onions, sliced 2 garlic cloves, crushed 3 Maris Piper potatoes, peeled and diced 2 tbsp chopped fresh flatleaf parsley 1 tbsp Dijon mustard ½ tsp cayenne pepper 150g/5½oz mature cheddar, grated plain flour, for dusting 500g/1lb 2oz ready-made puff pastry 1 free-range egg, beaten, for glazing salt and freshly ground black pepper onion relish, chutney or ketchup, to serve Method Heat the butter and oil in a frying pan over a low–medium heat and cook the onions, stirring often, for about 12 minutes until soft and starting to colour at the edges. Add the garlic and cook for a further 3–4 minutes. Tip into a large mixing bowl and leave to cool.Meanwhile, cook the potatoes in a saucepan of boiling salted water for about 7 minutes or until just tender. Drain well and leave to cool. Add the potatoes to the onion mixture and then add the parsley, mustard, cayenne and cheese. Season well with salt and pepper and mix to combine. Lightly dust a work surface with flour and roll the puff pastry out to a thickness of 2–3mm and cut out 6 discs with a 16–17cm/6¼–6½in diameter (use a small plate or saucer as a guide).Spoon the potato filling onto one side of each of the pastry discs leaving a border of at least 1cm/½in. Brush the edges of the pastry discs with water and fold over the filling to encase. Press the edges together to seal. Crimp the edges between your thumb and finger. Arrange the pasties on a baking sheet lined with baking paper and chill for 30 minutes. Preheat the oven to 210C/190C Fan/Gas 6½.Brush the pastries with the beaten egg and bake for 25–30 minutes until crisp and golden brown. Serve warm with onion relish, chutney or ketchup on the side. Heat the butter and oil in a frying pan over a low–medium heat and cook the onions, stirring often, for about 12 minutes until soft and starting to colour at the edges. Add the garlic and cook for a further 3–4 minutes. Tip into a large mixing bowl and leave to cool. Heat the butter and oil in a frying pan over a low–medium heat and cook the onions, stirring often, for about 12 minutes until soft and starting to colour at the edges. Add the garlic and cook for a further 3–4 minutes. Tip into a large mixing bowl and leave to cool. Meanwhile, cook the potatoes in a saucepan of boiling salted water for about 7 minutes or until just tender. Drain well and leave to cool. Add the potatoes to the onion mixture and then add the parsley, mustard, cayenne and cheese. Season well with salt and pepper and mix to combine. Meanwhile, cook the potatoes in a saucepan of boiling salted water for about 7 minutes or until just tender. Drain well and leave to cool. Add the potatoes to the onion mixture and then add the parsley, mustard, cayenne and cheese. Season well with salt and pepper and mix to combine. Lightly dust a work surface with flour and roll the puff pastry out to a thickness of 2–3mm and cut out 6 discs with a 16–17cm/6¼–6½in diameter (use a small plate or saucer as a guide). Lightly dust a work surface with flour and roll the puff pastry out to a thickness of 2–3mm and cut out 6 discs with a 16–17cm/6¼–6½in diameter (use a small plate or saucer as a guide). Spoon the potato filling onto one side of each of the pastry discs leaving a border of at least 1cm/½in. Brush the edges of the pastry discs with water and fold over the filling to encase. Spoon the potato filling onto one side of each of the pastry discs leaving a border of at least 1cm/½in. Brush the edges of the pastry discs with water and fold over the filling to encase. Press the edges together to seal. Crimp the edges between your thumb and finger. Arrange the pasties on a baking sheet lined with baking paper and chill for 30 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Press the edges together to seal. Crimp the edges between your thumb and finger. Arrange the pasties on a baking sheet lined with baking paper and chill for 30 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Brush the pastries with the beaten egg and bake for 25–30 minutes until crisp and golden brown. Serve warm with onion relish, chutney or ketchup on the side. Brush the pastries with the beaten egg and bake for 25–30 minutes until crisp and golden brown. Serve warm with onion relish, chutney or ketchup on the side. | {
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"url": "https://www.bbc.co.uk/food/recipes/cheese_and_onion_pasties_73018",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Cheese and onion pasties recipe",
"content": "An average of 4.2 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_onion_pasties_73018_16x9.jpg Can anything beat a classic cheese and onion pasty freshly made and eaten warm straight from the oven? We doubt it! This recipe uses readymade puff pastry to keep things quick and simple, so you can whip them up for lunches and picnics. 25g/1oz butter1 tbsp olive oil2 onions, sliced2 garlic cloves, crushed3 Maris Piper potatoes, peeled and diced2 tbsp chopped fresh flatleaf parsley1 tbsp Dijon mustard ½ tsp cayenne pepper150g/5½oz mature cheddar, gratedplain flour, for dusting500g/1lb 2oz ready-made puff pastry1 free-range egg, beaten, for glazingsalt and freshly ground black pepperonion relish, chutney or ketchup, to serve 25g/1oz butter 1 tbsp olive oil 2 onions, sliced 2 garlic cloves, crushed 3 Maris Piper potatoes, peeled and diced 2 tbsp chopped fresh flatleaf parsley 1 tbsp Dijon mustard ½ tsp cayenne pepper 150g/5½oz mature cheddar, grated plain flour, for dusting 500g/1lb 2oz ready-made puff pastry 1 free-range egg, beaten, for glazing salt and freshly ground black pepper onion relish, chutney or ketchup, to serve Method Heat the butter and oil in a frying pan over a low–medium heat and cook the onions, stirring often, for about 12 minutes until soft and starting to colour at the edges. Add the garlic and cook for a further 3–4 minutes. Tip into a large mixing bowl and leave to cool.Meanwhile, cook the potatoes in a saucepan of boiling salted water for about 7 minutes or until just tender. Drain well and leave to cool. Add the potatoes to the onion mixture and then add the parsley, mustard, cayenne and cheese. Season well with salt and pepper and mix to combine. Lightly dust a work surface with flour and roll the puff pastry out to a thickness of 2–3mm and cut out 6 discs with a 16–17cm/6¼–6½in diameter (use a small plate or saucer as a guide).Spoon the potato filling onto one side of each of the pastry discs leaving a border of at least 1cm/½in. Brush the edges of the pastry discs with water and fold over the filling to encase. Press the edges together to seal. Crimp the edges between your thumb and finger. Arrange the pasties on a baking sheet lined with baking paper and chill for 30 minutes. Preheat the oven to 210C/190C Fan/Gas 6½.Brush the pastries with the beaten egg and bake for 25–30 minutes until crisp and golden brown. Serve warm with onion relish, chutney or ketchup on the side. Heat the butter and oil in a frying pan over a low–medium heat and cook the onions, stirring often, for about 12 minutes until soft and starting to colour at the edges. Add the garlic and cook for a further 3–4 minutes. Tip into a large mixing bowl and leave to cool. Heat the butter and oil in a frying pan over a low–medium heat and cook the onions, stirring often, for about 12 minutes until soft and starting to colour at the edges. Add the garlic and cook for a further 3–4 minutes. Tip into a large mixing bowl and leave to cool. Meanwhile, cook the potatoes in a saucepan of boiling salted water for about 7 minutes or until just tender. Drain well and leave to cool. Add the potatoes to the onion mixture and then add the parsley, mustard, cayenne and cheese. Season well with salt and pepper and mix to combine. Meanwhile, cook the potatoes in a saucepan of boiling salted water for about 7 minutes or until just tender. Drain well and leave to cool. Add the potatoes to the onion mixture and then add the parsley, mustard, cayenne and cheese. Season well with salt and pepper and mix to combine. Lightly dust a work surface with flour and roll the puff pastry out to a thickness of 2–3mm and cut out 6 discs with a 16–17cm/6¼–6½in diameter (use a small plate or saucer as a guide). Lightly dust a work surface with flour and roll the puff pastry out to a thickness of 2–3mm and cut out 6 discs with a 16–17cm/6¼–6½in diameter (use a small plate or saucer as a guide). Spoon the potato filling onto one side of each of the pastry discs leaving a border of at least 1cm/½in. Brush the edges of the pastry discs with water and fold over the filling to encase. Spoon the potato filling onto one side of each of the pastry discs leaving a border of at least 1cm/½in. Brush the edges of the pastry discs with water and fold over the filling to encase. Press the edges together to seal. Crimp the edges between your thumb and finger. Arrange the pasties on a baking sheet lined with baking paper and chill for 30 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Press the edges together to seal. Crimp the edges between your thumb and finger. Arrange the pasties on a baking sheet lined with baking paper and chill for 30 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Brush the pastries with the beaten egg and bake for 25–30 minutes until crisp and golden brown. Serve warm with onion relish, chutney or ketchup on the side. Brush the pastries with the beaten egg and bake for 25–30 minutes until crisp and golden brown. Serve warm with onion relish, chutney or ketchup on the side."
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} | c0ba2a56b9bae448a141413cf140517b5c79d1931af678ee88b1fb6cb09f2ba1 | Buddha bowl recipe
An average of 3.8 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/buddha_bowl_82070_16x9.jpg Everyone needs a good buddha bowl recipe, and this one is particularly good. Soy-stained eggs, sticky roast veg and sesame spinach combine to make something filling, flavourful and fantastic. Each serving provides 837kcal, 29g protein, 105g carbohydrates (of which 26g sugars), 30g fat (of which 5.7g saturates),13 fibre and 6.5g salt. 2 free-range eggs80ml/2½fl oz reduced-sodium soy sauce 2 tsp rice vinegar or white wine vinegar1 tsp sugar 2 free-range eggs 80ml/2½fl oz reduced-sodium soy sauce 2 tsp rice vinegar or white wine vinegar 1 tsp sugar 1 large sweet potato, cut into 2cm/¾in cubes1 large aubergine, cut into 3cm/1¼in cubes2 tbsp olive oil 1 tbsp reduced-sodium soy sauce2 tsp honeypinch chilli flakes, plus extra to serve150g/5½oz short-grain brown rice 1 large sweet potato, cut into 2cm/¾in cubes 1 large aubergine, cut into 3cm/1¼in cubes 2 tbsp olive oil 1 tbsp reduced-sodium soy sauce 2 tsp honey pinch chilli flakes, plus extra to serve 150g/5½oz short-grain brown rice 250g/9oz spinach1 tbsp tahini2 tsp reduced-sodium soy sauce2 tsp rice vinegar or white wine vinegar1 tsp toasted sesame seeds, plus extra to serve 250g/9oz spinach 1 tbsp tahini 2 tsp reduced-sodium soy sauce 2 tsp rice vinegar or white wine vinegar 1 tsp toasted sesame seeds, plus extra to serve 100g/3½oz radishes, thinly sliced 100g/3½oz radishes, thinly sliced Method First, prepare the eggs. Bring a pan of water to the boil, gently lower the eggs in and cook for 6 minutes. Spoon them into a bowl of iced water immediately and leave to cool. Meanwhile combine the soy sauce, vinegar and sugar with 50ml/2fl oz water in a large jar. Screw the lid on tightly and shake for a minute until the sugar has dissolved. Peel the eggs underwater (the shells come away more easily and makes the job far less messy), then put them in the jar with the soy sauce dressing. Seal the lid then chill for at least 2 hours, but ideally 6 hours. Drain the eggs and keep chilled in an airtight container until ready to use.Preheat the oven to 220C/200C Fan/Gas 7. Tip the sweet potato and aubergine into a large roasting tin, add the oil, soy sauce, honey and chilli flakes and toss everything together. Roast for 25–30 minutes until the vegetables are soft and sticky, giving everything a turn and a shake a couple of times during cooking. Meanwhile, cook the rice according to the packet instructions.Tip the spinach into a large bowl, cover and microwave on high for 2 minutes until wilted. Alternatively, cook in a saucepan over a high heat with a splash of water for 2–3 minutes until wilted. Tip the spinach out onto a clean tea towel, wrap up tightly and squeeze out as much excess liquid as possible. Return the spinach to the bowl and stir in the tahini, soy sauce, vinegar and sesame seeds.Spoon the rice into deep bowls and top with the roast vegetables, spinach and sliced radishes. Halve the eggs and place on top of the rice. Scatter over a pinch of chilli flakes and sesame seeds, then serve. First, prepare the eggs. Bring a pan of water to the boil, gently lower the eggs in and cook for 6 minutes. Spoon them into a bowl of iced water immediately and leave to cool. First, prepare the eggs. Bring a pan of water to the boil, gently lower the eggs in and cook for 6 minutes. Spoon them into a bowl of iced water immediately and leave to cool. Meanwhile combine the soy sauce, vinegar and sugar with 50ml/2fl oz water in a large jar. Screw the lid on tightly and shake for a minute until the sugar has dissolved. Peel the eggs underwater (the shells come away more easily and makes the job far less messy), then put them in the jar with the soy sauce dressing. Seal the lid then chill for at least 2 hours, but ideally 6 hours. Drain the eggs and keep chilled in an airtight container until ready to use. Meanwhile combine the soy sauce, vinegar and sugar with 50ml/2fl oz water in a large jar. Screw the lid on tightly and shake for a minute until the sugar has dissolved. Peel the eggs underwater (the shells come away more easily and makes the job far less messy), then put them in the jar with the soy sauce dressing. Seal the lid then chill for at least 2 hours, but ideally 6 hours. Drain the eggs and keep chilled in an airtight container until ready to use. Preheat the oven to 220C/200C Fan/Gas 7. Tip the sweet potato and aubergine into a large roasting tin, add the oil, soy sauce, honey and chilli flakes and toss everything together. Roast for 25–30 minutes until the vegetables are soft and sticky, giving everything a turn and a shake a couple of times during cooking. Meanwhile, cook the rice according to the packet instructions. Preheat the oven to 220C/200C Fan/Gas 7. Tip the sweet potato and aubergine into a large roasting tin, add the oil, soy sauce, honey and chilli flakes and toss everything together. Roast for 25–30 minutes until the vegetables are soft and sticky, giving everything a turn and a shake a couple of times during cooking. Meanwhile, cook the rice according to the packet instructions. Tip the spinach into a large bowl, cover and microwave on high for 2 minutes until wilted. Alternatively, cook in a saucepan over a high heat with a splash of water for 2–3 minutes until wilted. Tip the spinach out onto a clean tea towel, wrap up tightly and squeeze out as much excess liquid as possible. Return the spinach to the bowl and stir in the tahini, soy sauce, vinegar and sesame seeds. Tip the spinach into a large bowl, cover and microwave on high for 2 minutes until wilted. Alternatively, cook in a saucepan over a high heat with a splash of water for 2–3 minutes until wilted. Tip the spinach out onto a clean tea towel, wrap up tightly and squeeze out as much excess liquid as possible. Return the spinach to the bowl and stir in the tahini, soy sauce, vinegar and sesame seeds. Spoon the rice into deep bowls and top with the roast vegetables, spinach and sliced radishes. Halve the eggs and place on top of the rice. Scatter over a pinch of chilli flakes and sesame seeds, then serve. Spoon the rice into deep bowls and top with the roast vegetables, spinach and sliced radishes. Halve the eggs and place on top of the rice. Scatter over a pinch of chilli flakes and sesame seeds, then serve. Recipe tips The eggs will keep for up to a week in an airtight container in the fridge, so you can make a double batch of the recipe above and keep them to add to salads, ramen, or just as a quick protein-rich snack. | {
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"url": "https://www.bbc.co.uk/food/recipes/buddha_bowl_82070",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Buddha bowl recipe",
"content": "An average of 3.8 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/buddha_bowl_82070_16x9.jpg Everyone needs a good buddha bowl recipe, and this one is particularly good. Soy-stained eggs, sticky roast veg and sesame spinach combine to make something filling, flavourful and fantastic. Each serving provides 837kcal, 29g protein, 105g carbohydrates (of which 26g sugars), 30g fat (of which 5.7g saturates),13 fibre and 6.5g salt. 2 free-range eggs80ml/2½fl oz reduced-sodium soy sauce 2 tsp rice vinegar or white wine vinegar1 tsp sugar 2 free-range eggs 80ml/2½fl oz reduced-sodium soy sauce 2 tsp rice vinegar or white wine vinegar 1 tsp sugar 1 large sweet potato, cut into 2cm/¾in cubes1 large aubergine, cut into 3cm/1¼in cubes2 tbsp olive oil 1 tbsp reduced-sodium soy sauce2 tsp honeypinch chilli flakes, plus extra to serve150g/5½oz short-grain brown rice 1 large sweet potato, cut into 2cm/¾in cubes 1 large aubergine, cut into 3cm/1¼in cubes 2 tbsp olive oil 1 tbsp reduced-sodium soy sauce 2 tsp honey pinch chilli flakes, plus extra to serve 150g/5½oz short-grain brown rice 250g/9oz spinach1 tbsp tahini2 tsp reduced-sodium soy sauce2 tsp rice vinegar or white wine vinegar1 tsp toasted sesame seeds, plus extra to serve 250g/9oz spinach 1 tbsp tahini 2 tsp reduced-sodium soy sauce 2 tsp rice vinegar or white wine vinegar 1 tsp toasted sesame seeds, plus extra to serve 100g/3½oz radishes, thinly sliced 100g/3½oz radishes, thinly sliced Method First, prepare the eggs. Bring a pan of water to the boil, gently lower the eggs in and cook for 6 minutes. Spoon them into a bowl of iced water immediately and leave to cool. Meanwhile combine the soy sauce, vinegar and sugar with 50ml/2fl oz water in a large jar. Screw the lid on tightly and shake for a minute until the sugar has dissolved. Peel the eggs underwater (the shells come away more easily and makes the job far less messy), then put them in the jar with the soy sauce dressing. Seal the lid then chill for at least 2 hours, but ideally 6 hours. Drain the eggs and keep chilled in an airtight container until ready to use.Preheat the oven to 220C/200C Fan/Gas 7. Tip the sweet potato and aubergine into a large roasting tin, add the oil, soy sauce, honey and chilli flakes and toss everything together. Roast for 25–30 minutes until the vegetables are soft and sticky, giving everything a turn and a shake a couple of times during cooking. Meanwhile, cook the rice according to the packet instructions.Tip the spinach into a large bowl, cover and microwave on high for 2 minutes until wilted. Alternatively, cook in a saucepan over a high heat with a splash of water for 2–3 minutes until wilted. Tip the spinach out onto a clean tea towel, wrap up tightly and squeeze out as much excess liquid as possible. Return the spinach to the bowl and stir in the tahini, soy sauce, vinegar and sesame seeds.Spoon the rice into deep bowls and top with the roast vegetables, spinach and sliced radishes. Halve the eggs and place on top of the rice. Scatter over a pinch of chilli flakes and sesame seeds, then serve. First, prepare the eggs. Bring a pan of water to the boil, gently lower the eggs in and cook for 6 minutes. Spoon them into a bowl of iced water immediately and leave to cool. First, prepare the eggs. Bring a pan of water to the boil, gently lower the eggs in and cook for 6 minutes. Spoon them into a bowl of iced water immediately and leave to cool. Meanwhile combine the soy sauce, vinegar and sugar with 50ml/2fl oz water in a large jar. Screw the lid on tightly and shake for a minute until the sugar has dissolved. Peel the eggs underwater (the shells come away more easily and makes the job far less messy), then put them in the jar with the soy sauce dressing. Seal the lid then chill for at least 2 hours, but ideally 6 hours. Drain the eggs and keep chilled in an airtight container until ready to use. Meanwhile combine the soy sauce, vinegar and sugar with 50ml/2fl oz water in a large jar. Screw the lid on tightly and shake for a minute until the sugar has dissolved. Peel the eggs underwater (the shells come away more easily and makes the job far less messy), then put them in the jar with the soy sauce dressing. Seal the lid then chill for at least 2 hours, but ideally 6 hours. Drain the eggs and keep chilled in an airtight container until ready to use. Preheat the oven to 220C/200C Fan/Gas 7. Tip the sweet potato and aubergine into a large roasting tin, add the oil, soy sauce, honey and chilli flakes and toss everything together. Roast for 25–30 minutes until the vegetables are soft and sticky, giving everything a turn and a shake a couple of times during cooking. Meanwhile, cook the rice according to the packet instructions. Preheat the oven to 220C/200C Fan/Gas 7. Tip the sweet potato and aubergine into a large roasting tin, add the oil, soy sauce, honey and chilli flakes and toss everything together. Roast for 25–30 minutes until the vegetables are soft and sticky, giving everything a turn and a shake a couple of times during cooking. Meanwhile, cook the rice according to the packet instructions. Tip the spinach into a large bowl, cover and microwave on high for 2 minutes until wilted. Alternatively, cook in a saucepan over a high heat with a splash of water for 2–3 minutes until wilted. Tip the spinach out onto a clean tea towel, wrap up tightly and squeeze out as much excess liquid as possible. Return the spinach to the bowl and stir in the tahini, soy sauce, vinegar and sesame seeds. Tip the spinach into a large bowl, cover and microwave on high for 2 minutes until wilted. Alternatively, cook in a saucepan over a high heat with a splash of water for 2–3 minutes until wilted. Tip the spinach out onto a clean tea towel, wrap up tightly and squeeze out as much excess liquid as possible. Return the spinach to the bowl and stir in the tahini, soy sauce, vinegar and sesame seeds. Spoon the rice into deep bowls and top with the roast vegetables, spinach and sliced radishes. Halve the eggs and place on top of the rice. Scatter over a pinch of chilli flakes and sesame seeds, then serve. Spoon the rice into deep bowls and top with the roast vegetables, spinach and sliced radishes. Halve the eggs and place on top of the rice. Scatter over a pinch of chilli flakes and sesame seeds, then serve. Recipe tips The eggs will keep for up to a week in an airtight container in the fridge, so you can make a double batch of the recipe above and keep them to add to salads, ramen, or just as a quick protein-rich snack."
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} | ed69afc5d58a53162683a72865d791180a80bd9605a83f7cb7ec80fb46295300 | Ham picnic pasta recipe
An average of 3.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_picnic_pasta_54811_16x9.jpg This quick ham picnic pasta is equally delicious warm or cold. Try it in lunchboxes or for casual dinners, as well as picnics of course. 250g/9oz dried pasta shape of your choice6 tbsp mayonnaise 1 tbsp runny honey 1 tsp English mustard1 tsp dried chilli flakes (or 2 tsp Cayenne pepper)100g/3½oz cooked gammon or ham1 pepper (any colour), deseeded and sliced into short strips6 spring onions, thinly sliced 250g/9oz dried pasta shape of your choice 6 tbsp mayonnaise 1 tbsp runny honey 1 tsp English mustard 1 tsp dried chilli flakes (or 2 tsp Cayenne pepper) 100g/3½oz cooked gammon or ham 1 pepper (any colour), deseeded and sliced into short strips 6 spring onions, thinly sliced Method Cook the pasta according to packet instructions in boiling salted water. When cooked, drain thoroughly and set aside. (If using in packed lunches rinse the pasta in a sieve under cold running water until cold.)In a large bowl, mix the mayonnaise, honey, mustard and dried chilli flakes together. Add the cooked pasta, ham, pepper and spring onions and toss well together. Season with salt and pepper to taste and serve. (If taking for a packed lunch, put into a lidded container and keep cool.) Cook the pasta according to packet instructions in boiling salted water. When cooked, drain thoroughly and set aside. (If using in packed lunches rinse the pasta in a sieve under cold running water until cold.) Cook the pasta according to packet instructions in boiling salted water. When cooked, drain thoroughly and set aside. (If using in packed lunches rinse the pasta in a sieve under cold running water until cold.) In a large bowl, mix the mayonnaise, honey, mustard and dried chilli flakes together. Add the cooked pasta, ham, pepper and spring onions and toss well together. Season with salt and pepper to taste and serve. (If taking for a packed lunch, put into a lidded container and keep cool.) In a large bowl, mix the mayonnaise, honey, mustard and dried chilli flakes together. Add the cooked pasta, ham, pepper and spring onions and toss well together. Season with salt and pepper to taste and serve. (If taking for a packed lunch, put into a lidded container and keep cool.) Recipe tips You can make this recipe cheaper by cooking a 1kg/2lb 4oz gammon joint and using it in multiple meals. Batch cooking in this way saves money while still ensuring there's plenty of variety in your meals. The other recipes are a pea and ham soup, a ham hash and a ham and vegetable bake. To cook the gammon, put a 1kg/2lb 4oz gammon joint in a large saucepan and bring to the boil in 2 litres/3½ pints water. Simmer for an hour. Remove the gammon and set aside to cool. Keep the cooking water to use as stock. In September 2023 this recipe was costed at an average of £4.83 when checking prices at four UK supermarkets (using sliced ham). This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed. | {
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"title": "Ham picnic pasta recipe",
"content": "An average of 3.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_picnic_pasta_54811_16x9.jpg This quick ham picnic pasta is equally delicious warm or cold. Try it in lunchboxes or for casual dinners, as well as picnics of course. 250g/9oz dried pasta shape of your choice6 tbsp mayonnaise 1 tbsp runny honey 1 tsp English mustard1 tsp dried chilli flakes (or 2 tsp Cayenne pepper)100g/3½oz cooked gammon or ham1 pepper (any colour), deseeded and sliced into short strips6 spring onions, thinly sliced 250g/9oz dried pasta shape of your choice 6 tbsp mayonnaise 1 tbsp runny honey 1 tsp English mustard 1 tsp dried chilli flakes (or 2 tsp Cayenne pepper) 100g/3½oz cooked gammon or ham 1 pepper (any colour), deseeded and sliced into short strips 6 spring onions, thinly sliced Method Cook the pasta according to packet instructions in boiling salted water. When cooked, drain thoroughly and set aside. (If using in packed lunches rinse the pasta in a sieve under cold running water until cold.)In a large bowl, mix the mayonnaise, honey, mustard and dried chilli flakes together. Add the cooked pasta, ham, pepper and spring onions and toss well together. Season with salt and pepper to taste and serve. (If taking for a packed lunch, put into a lidded container and keep cool.) Cook the pasta according to packet instructions in boiling salted water. When cooked, drain thoroughly and set aside. (If using in packed lunches rinse the pasta in a sieve under cold running water until cold.) Cook the pasta according to packet instructions in boiling salted water. When cooked, drain thoroughly and set aside. (If using in packed lunches rinse the pasta in a sieve under cold running water until cold.) In a large bowl, mix the mayonnaise, honey, mustard and dried chilli flakes together. Add the cooked pasta, ham, pepper and spring onions and toss well together. Season with salt and pepper to taste and serve. (If taking for a packed lunch, put into a lidded container and keep cool.) In a large bowl, mix the mayonnaise, honey, mustard and dried chilli flakes together. Add the cooked pasta, ham, pepper and spring onions and toss well together. Season with salt and pepper to taste and serve. (If taking for a packed lunch, put into a lidded container and keep cool.) Recipe tips You can make this recipe cheaper by cooking a 1kg/2lb 4oz gammon joint and using it in multiple meals. Batch cooking in this way saves money while still ensuring there's plenty of variety in your meals. The other recipes are a pea and ham soup, a ham hash and a ham and vegetable bake. To cook the gammon, put a 1kg/2lb 4oz gammon joint in a large saucepan and bring to the boil in 2 litres/3½ pints water. Simmer for an hour. Remove the gammon and set aside to cool. Keep the cooking water to use as stock. In September 2023 this recipe was costed at an average of £4.83 when checking prices at four UK supermarkets (using sliced ham). This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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} | 1f815828479936e0b5e789d4b4ead8b6224c0c1ec8afb8ab105026acf74b91f4 | Mediterranean puff pastry tart recipe
An average of 4.1 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean_puff_50963_16x9.jpg You can vary the vegetables and herbs in this puff pastry tart according to what you have. Leave yourself an extra hour preparation so that the pastry has time to rest. Each serving provides 400 kcals, 13g protein, 43g carbohydrates (of which 8.5g sugars) 18.5g fat (of which 10g saturates), 6g fibre and 0.7g salt 280g/10oz ready-rolled light puff pastry 200g/7oz baby courgettes, cut into 15mm/⅝in slices 1 large red pepper, cored, seeds removed, cut into 2cm/¾in chunks 1 large yellow pepper, cored, seeds removed, cut into 2cm/¾in chunks 1 red onion, cut into 2cm/¾in chunks 4 garlic cloves, sliced 2 sprigs rosemary, leaves picked and finely chopped 4 sprigs thyme, leaves picked olive oil spray 1 tbsp semi-skimmed milk 100g/3½oz cherry tomatoes, halved 75g/2¾oz goats’ cheese, crumbled sea salt and freshly ground black pepper 280g/10oz ready-rolled light puff pastry 200g/7oz baby courgettes, cut into 15mm/⅝in slices 1 large red pepper, cored, seeds removed, cut into 2cm/¾in chunks 1 large yellow pepper, cored, seeds removed, cut into 2cm/¾in chunks 1 red onion, cut into 2cm/¾in chunks 4 garlic cloves, sliced 2 sprigs rosemary, leaves picked and finely chopped 4 sprigs thyme, leaves picked olive oil spray 1 tbsp semi-skimmed milk 100g/3½oz cherry tomatoes, halved 75g/2¾oz goats’ cheese, crumbled sea salt and freshly ground black pepper Method Using a sharp knife, trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round. Prick the pastry within the margin, using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9.Put the courgettes, pepper and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking parchment, lay the vegetables on it and spray 15–20 times with oil. Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring. Remove both trays from the oven and reduce the temperature to 160C/140C Fan/Gas 3. Set the vegetables aside. Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base. Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper. Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. Cut the tart into quarters and serve. Using a sharp knife, trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round. Prick the pastry within the margin, using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9. Using a sharp knife, trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round. Prick the pastry within the margin, using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9. Put the courgettes, pepper and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking parchment, lay the vegetables on it and spray 15–20 times with oil. Put the courgettes, pepper and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking parchment, lay the vegetables on it and spray 15–20 times with oil. Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring. Remove both trays from the oven and reduce the temperature to 160C/140C Fan/Gas 3. Set the vegetables aside. Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring. Remove both trays from the oven and reduce the temperature to 160C/140C Fan/Gas 3. Set the vegetables aside. Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base. Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base. Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper. Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper. Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. Cut the tart into quarters and serve. Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. Cut the tart into quarters and serve. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Mediterranean puff pastry tart recipe",
"content": "An average of 4.1 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean_puff_50963_16x9.jpg You can vary the vegetables and herbs in this puff pastry tart according to what you have. Leave yourself an extra hour preparation so that the pastry has time to rest. Each serving provides 400 kcals, 13g protein, 43g carbohydrates (of which 8.5g sugars) 18.5g fat (of which 10g saturates), 6g fibre and 0.7g salt 280g/10oz ready-rolled light puff pastry 200g/7oz baby courgettes, cut into 15mm/⅝in slices 1 large red pepper, cored, seeds removed, cut into 2cm/¾in chunks 1 large yellow pepper, cored, seeds removed, cut into 2cm/¾in chunks 1 red onion, cut into 2cm/¾in chunks 4 garlic cloves, sliced 2 sprigs rosemary, leaves picked and finely chopped 4 sprigs thyme, leaves picked olive oil spray 1 tbsp semi-skimmed milk 100g/3½oz cherry tomatoes, halved 75g/2¾oz goats’ cheese, crumbled sea salt and freshly ground black pepper 280g/10oz ready-rolled light puff pastry 200g/7oz baby courgettes, cut into 15mm/⅝in slices 1 large red pepper, cored, seeds removed, cut into 2cm/¾in chunks 1 large yellow pepper, cored, seeds removed, cut into 2cm/¾in chunks 1 red onion, cut into 2cm/¾in chunks 4 garlic cloves, sliced 2 sprigs rosemary, leaves picked and finely chopped 4 sprigs thyme, leaves picked olive oil spray 1 tbsp semi-skimmed milk 100g/3½oz cherry tomatoes, halved 75g/2¾oz goats’ cheese, crumbled sea salt and freshly ground black pepper Method Using a sharp knife, trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round. Prick the pastry within the margin, using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9.Put the courgettes, pepper and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking parchment, lay the vegetables on it and spray 15–20 times with oil. Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring. Remove both trays from the oven and reduce the temperature to 160C/140C Fan/Gas 3. Set the vegetables aside. Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base. Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper. Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. Cut the tart into quarters and serve. Using a sharp knife, trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round. Prick the pastry within the margin, using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9. Using a sharp knife, trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round. Prick the pastry within the margin, using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9. Put the courgettes, pepper and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking parchment, lay the vegetables on it and spray 15–20 times with oil. Put the courgettes, pepper and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking parchment, lay the vegetables on it and spray 15–20 times with oil. Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring. Remove both trays from the oven and reduce the temperature to 160C/140C Fan/Gas 3. Set the vegetables aside. Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring. Remove both trays from the oven and reduce the temperature to 160C/140C Fan/Gas 3. Set the vegetables aside. Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base. Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base. Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper. Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper. Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. Cut the tart into quarters and serve. Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. Cut the tart into quarters and serve."
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} | 05289781f8b75d0b9556cf06200fb5754ec4888c07f7d95d15670fd08d687da7 | Packed lunch macaroni cheese recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/macaronicheese_91063_16x9.jpg Turn macaroni cheese into a lunchbox staple by baking it in individual silicone cupcake moulds. 25g/1oz butter25g/1oz plain flour500ml/17½fl oz milk100g/3½oz cheddar cheese, grated50g/2oz parmesan cheese, or similar vegetarian hard cheese, grated400g/14¼oz whole wheat macaroni pasta, cooked according to packet instructions 25g/1oz butter 25g/1oz plain flour 500ml/17½fl oz milk 100g/3½oz cheddar cheese, grated 50g/2oz parmesan cheese, or similar vegetarian hard cheese, grated 400g/14¼oz whole wheat macaroni pasta, cooked according to packet instructions Method Preheat the oven to 200C/180C Fan/Gas 6.Melt the butter in a saucepan over a medium heat. Once the butter is melted, add the flour and cook for about three minutes, or stirring continuously. Gradually add the milk, a little at a time, to the flour and butter mixture, stirring with a wooden spoon until any lumps have melted and the sauce is glossy before adding more milk. Once all the milk has been incorporated, reduce the heat to low and simmer for about three minutes. Stir in the cheddar and half the parmesan until it's melted.Add the cooked pasta to the cheese sauce and transfer the mixture to a deep baking dish. Alternatively, line the holes of a muffin tin with six silicone cupcake wrappers and divide the mixture evenly between them. Sprinkle with the remaining parmesan and place in the oven to cook for about 20 minutes, or until golden-brown. Serve hot or cold. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a saucepan over a medium heat. Once the butter is melted, add the flour and cook for about three minutes, or stirring continuously. Gradually add the milk, a little at a time, to the flour and butter mixture, stirring with a wooden spoon until any lumps have melted and the sauce is glossy before adding more milk. Once all the milk has been incorporated, reduce the heat to low and simmer for about three minutes. Stir in the cheddar and half the parmesan until it's melted. Melt the butter in a saucepan over a medium heat. Once the butter is melted, add the flour and cook for about three minutes, or stirring continuously. Gradually add the milk, a little at a time, to the flour and butter mixture, stirring with a wooden spoon until any lumps have melted and the sauce is glossy before adding more milk. Once all the milk has been incorporated, reduce the heat to low and simmer for about three minutes. Stir in the cheddar and half the parmesan until it's melted. Add the cooked pasta to the cheese sauce and transfer the mixture to a deep baking dish. Alternatively, line the holes of a muffin tin with six silicone cupcake wrappers and divide the mixture evenly between them. Sprinkle with the remaining parmesan and place in the oven to cook for about 20 minutes, or until golden-brown. Serve hot or cold. Add the cooked pasta to the cheese sauce and transfer the mixture to a deep baking dish. Alternatively, line the holes of a muffin tin with six silicone cupcake wrappers and divide the mixture evenly between them. Sprinkle with the remaining parmesan and place in the oven to cook for about 20 minutes, or until golden-brown. Serve hot or cold. Recipe tips Add chopped cherry tomatoes, defrosted frozen peas or cooked carrots to incorporate a few more vegetables. | {
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"title": "Packed lunch macaroni cheese recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/macaronicheese_91063_16x9.jpg Turn macaroni cheese into a lunchbox staple by baking it in individual silicone cupcake moulds. 25g/1oz butter25g/1oz plain flour500ml/17½fl oz milk100g/3½oz cheddar cheese, grated50g/2oz parmesan cheese, or similar vegetarian hard cheese, grated400g/14¼oz whole wheat macaroni pasta, cooked according to packet instructions 25g/1oz butter 25g/1oz plain flour 500ml/17½fl oz milk 100g/3½oz cheddar cheese, grated 50g/2oz parmesan cheese, or similar vegetarian hard cheese, grated 400g/14¼oz whole wheat macaroni pasta, cooked according to packet instructions Method Preheat the oven to 200C/180C Fan/Gas 6.Melt the butter in a saucepan over a medium heat. Once the butter is melted, add the flour and cook for about three minutes, or stirring continuously. Gradually add the milk, a little at a time, to the flour and butter mixture, stirring with a wooden spoon until any lumps have melted and the sauce is glossy before adding more milk. Once all the milk has been incorporated, reduce the heat to low and simmer for about three minutes. Stir in the cheddar and half the parmesan until it's melted.Add the cooked pasta to the cheese sauce and transfer the mixture to a deep baking dish. Alternatively, line the holes of a muffin tin with six silicone cupcake wrappers and divide the mixture evenly between them. Sprinkle with the remaining parmesan and place in the oven to cook for about 20 minutes, or until golden-brown. Serve hot or cold. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a saucepan over a medium heat. Once the butter is melted, add the flour and cook for about three minutes, or stirring continuously. Gradually add the milk, a little at a time, to the flour and butter mixture, stirring with a wooden spoon until any lumps have melted and the sauce is glossy before adding more milk. Once all the milk has been incorporated, reduce the heat to low and simmer for about three minutes. Stir in the cheddar and half the parmesan until it's melted. Melt the butter in a saucepan over a medium heat. Once the butter is melted, add the flour and cook for about three minutes, or stirring continuously. Gradually add the milk, a little at a time, to the flour and butter mixture, stirring with a wooden spoon until any lumps have melted and the sauce is glossy before adding more milk. Once all the milk has been incorporated, reduce the heat to low and simmer for about three minutes. Stir in the cheddar and half the parmesan until it's melted. Add the cooked pasta to the cheese sauce and transfer the mixture to a deep baking dish. Alternatively, line the holes of a muffin tin with six silicone cupcake wrappers and divide the mixture evenly between them. Sprinkle with the remaining parmesan and place in the oven to cook for about 20 minutes, or until golden-brown. Serve hot or cold. Add the cooked pasta to the cheese sauce and transfer the mixture to a deep baking dish. Alternatively, line the holes of a muffin tin with six silicone cupcake wrappers and divide the mixture evenly between them. Sprinkle with the remaining parmesan and place in the oven to cook for about 20 minutes, or until golden-brown. Serve hot or cold. Recipe tips Add chopped cherry tomatoes, defrosted frozen peas or cooked carrots to incorporate a few more vegetables."
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} | aeb3507998b747d2d5bbd249ec0eb2b3c7f11f0383d2e663e6459965c1f3b39d | Tomato, chorizo and lentil soup recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_chorizo_and_89074_16x9.jpg Batch cook our basic lentil stew, then turn the leftovers into this rich and sweetly smoked tomato soup in under 20 minutes. 500g/1lb 2oz vine-ripened tomatoes 2 whole garlic cloves, unpeeled180g/6⅓oz cooking chorizo½ tbsp oil (light olive, rapeseed or vegetable)1 tbsp sweet smoked paprika 500g/1lb 2oz basic lentil stew300ml/½ pint hot vegetable stock pinch sugarsea salt and cracked black pepper 500g/1lb 2oz vine-ripened tomatoes 2 whole garlic cloves, unpeeled 180g/6⅓oz cooking chorizo ½ tbsp oil (light olive, rapeseed or vegetable) 1 tbsp sweet smoked paprika 500g/1lb 2oz basic lentil stew 500g/1lb 2oz basic lentil stew 300ml/½ pint hot vegetable stock pinch sugar sea salt and cracked black pepper 4 tbsp crème fraîche or cream (optional)handful fresh parsley, roughly chopped 4 tbsp crème fraîche or cream (optional) handful fresh parsley, roughly chopped Method Preheat the oven 200C/180C Fan/Gas 6. Place the tomatoes, still on the vine, in a roasting tin along with the whole garlic. Roughly chop 130g/4½oz of the chorizo and add to the roasting tin. Drizzle with the oil and sprinkle over the paprika. Season generously with salt and pepper and roast for 15 minutes. When cooked, place the roasted tomatoes and chorizo in a large saucepan discarding the vine. Squeeze the garlic into the pan and discard the skins. Add half the lentil stew, the stock and a pinch of sugar. Place the over a medium heat and simmer for 2–3 minutes to develop the flavours. Remove from the heat and use a stick blender to blend the soup until smooth and silky. Add the remaining lentil stew to the soup pan and return to a low heat to gently warm through. Finely chop the remaining chorizo and fry for 2–3 minutes until it is crispy and has released its oils. Spoon the warmed soup into bowls. Top with the crispy chorizo and oil, followed by a swirl of crème fraîche or cream (if using) and finish with a sprinkling of parsley. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Place the tomatoes, still on the vine, in a roasting tin along with the whole garlic. Roughly chop 130g/4½oz of the chorizo and add to the roasting tin. Drizzle with the oil and sprinkle over the paprika. Season generously with salt and pepper and roast for 15 minutes. Place the tomatoes, still on the vine, in a roasting tin along with the whole garlic. Roughly chop 130g/4½oz of the chorizo and add to the roasting tin. Drizzle with the oil and sprinkle over the paprika. Season generously with salt and pepper and roast for 15 minutes. When cooked, place the roasted tomatoes and chorizo in a large saucepan discarding the vine. Squeeze the garlic into the pan and discard the skins. Add half the lentil stew, the stock and a pinch of sugar. Place the over a medium heat and simmer for 2–3 minutes to develop the flavours. When cooked, place the roasted tomatoes and chorizo in a large saucepan discarding the vine. Squeeze the garlic into the pan and discard the skins. Add half the lentil stew, the stock and a pinch of sugar. Place the over a medium heat and simmer for 2–3 minutes to develop the flavours. Remove from the heat and use a stick blender to blend the soup until smooth and silky. Add the remaining lentil stew to the soup pan and return to a low heat to gently warm through. Remove from the heat and use a stick blender to blend the soup until smooth and silky. Add the remaining lentil stew to the soup pan and return to a low heat to gently warm through. Finely chop the remaining chorizo and fry for 2–3 minutes until it is crispy and has released its oils. Finely chop the remaining chorizo and fry for 2–3 minutes until it is crispy and has released its oils. Spoon the warmed soup into bowls. Top with the crispy chorizo and oil, followed by a swirl of crème fraîche or cream (if using) and finish with a sprinkling of parsley. Spoon the warmed soup into bowls. Top with the crispy chorizo and oil, followed by a swirl of crème fraîche or cream (if using) and finish with a sprinkling of parsley. | {
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"title": "Tomato, chorizo and lentil soup 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/tomato_chorizo_and_89074_16x9.jpg Batch cook our basic lentil stew, then turn the leftovers into this rich and sweetly smoked tomato soup in under 20 minutes. 500g/1lb 2oz vine-ripened tomatoes 2 whole garlic cloves, unpeeled180g/6⅓oz cooking chorizo½ tbsp oil (light olive, rapeseed or vegetable)1 tbsp sweet smoked paprika 500g/1lb 2oz basic lentil stew300ml/½ pint hot vegetable stock pinch sugarsea salt and cracked black pepper 500g/1lb 2oz vine-ripened tomatoes 2 whole garlic cloves, unpeeled 180g/6⅓oz cooking chorizo ½ tbsp oil (light olive, rapeseed or vegetable) 1 tbsp sweet smoked paprika 500g/1lb 2oz basic lentil stew 500g/1lb 2oz basic lentil stew 300ml/½ pint hot vegetable stock pinch sugar sea salt and cracked black pepper 4 tbsp crème fraîche or cream (optional)handful fresh parsley, roughly chopped 4 tbsp crème fraîche or cream (optional) handful fresh parsley, roughly chopped Method Preheat the oven 200C/180C Fan/Gas 6. Place the tomatoes, still on the vine, in a roasting tin along with the whole garlic. Roughly chop 130g/4½oz of the chorizo and add to the roasting tin. Drizzle with the oil and sprinkle over the paprika. Season generously with salt and pepper and roast for 15 minutes. When cooked, place the roasted tomatoes and chorizo in a large saucepan discarding the vine. Squeeze the garlic into the pan and discard the skins. Add half the lentil stew, the stock and a pinch of sugar. Place the over a medium heat and simmer for 2–3 minutes to develop the flavours. Remove from the heat and use a stick blender to blend the soup until smooth and silky. Add the remaining lentil stew to the soup pan and return to a low heat to gently warm through. Finely chop the remaining chorizo and fry for 2–3 minutes until it is crispy and has released its oils. Spoon the warmed soup into bowls. Top with the crispy chorizo and oil, followed by a swirl of crème fraîche or cream (if using) and finish with a sprinkling of parsley. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Place the tomatoes, still on the vine, in a roasting tin along with the whole garlic. Roughly chop 130g/4½oz of the chorizo and add to the roasting tin. Drizzle with the oil and sprinkle over the paprika. Season generously with salt and pepper and roast for 15 minutes. Place the tomatoes, still on the vine, in a roasting tin along with the whole garlic. Roughly chop 130g/4½oz of the chorizo and add to the roasting tin. Drizzle with the oil and sprinkle over the paprika. Season generously with salt and pepper and roast for 15 minutes. When cooked, place the roasted tomatoes and chorizo in a large saucepan discarding the vine. Squeeze the garlic into the pan and discard the skins. Add half the lentil stew, the stock and a pinch of sugar. Place the over a medium heat and simmer for 2–3 minutes to develop the flavours. When cooked, place the roasted tomatoes and chorizo in a large saucepan discarding the vine. Squeeze the garlic into the pan and discard the skins. Add half the lentil stew, the stock and a pinch of sugar. Place the over a medium heat and simmer for 2–3 minutes to develop the flavours. Remove from the heat and use a stick blender to blend the soup until smooth and silky. Add the remaining lentil stew to the soup pan and return to a low heat to gently warm through. Remove from the heat and use a stick blender to blend the soup until smooth and silky. Add the remaining lentil stew to the soup pan and return to a low heat to gently warm through. Finely chop the remaining chorizo and fry for 2–3 minutes until it is crispy and has released its oils. Finely chop the remaining chorizo and fry for 2–3 minutes until it is crispy and has released its oils. Spoon the warmed soup into bowls. Top with the crispy chorizo and oil, followed by a swirl of crème fraîche or cream (if using) and finish with a sprinkling of parsley. Spoon the warmed soup into bowls. Top with the crispy chorizo and oil, followed by a swirl of crème fraîche or cream (if using) and finish with a sprinkling of parsley."
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} | 9263e7be8b084e043102f10f85740fa05cf203c10731a1ab6a7ef168ed269023 | Banana cocoa crunch overnight oats recipe
An average of 4.0 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_cocoa_crunch_06267_16x9.jpg You can toast a bigger batch of oats and nuts if you want to make this over several days. They will keep for about a week. 40g/1½oz rolled oats (use gluten-free oats if required)small handful hazelnuts 150ml/5fl oz milk or soya milk1 tbsp maple syrup½ banana, chopped1 tsp cocoa nibs 40g/1½oz rolled oats (use gluten-free oats if required) small handful hazelnuts 150ml/5fl oz milk or soya milk 1 tbsp maple syrup ½ banana, chopped 1 tsp cocoa nibs Method Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, toast them in a frying pan. Set aside to cool.Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge.To serve, top with more banana and cocoa nibs if you like. Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, toast them in a frying pan. Set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, toast them in a frying pan. Set aside to cool. Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge. Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge. To serve, top with more banana and cocoa nibs if you like. To serve, top with more banana and cocoa nibs if you like. | {
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"title": "Banana cocoa crunch overnight oats recipe",
"content": "An average of 4.0 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_cocoa_crunch_06267_16x9.jpg You can toast a bigger batch of oats and nuts if you want to make this over several days. They will keep for about a week. 40g/1½oz rolled oats (use gluten-free oats if required)small handful hazelnuts 150ml/5fl oz milk or soya milk1 tbsp maple syrup½ banana, chopped1 tsp cocoa nibs 40g/1½oz rolled oats (use gluten-free oats if required) small handful hazelnuts 150ml/5fl oz milk or soya milk 1 tbsp maple syrup ½ banana, chopped 1 tsp cocoa nibs Method Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, toast them in a frying pan. Set aside to cool.Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge.To serve, top with more banana and cocoa nibs if you like. Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, toast them in a frying pan. Set aside to cool. Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, toast them in a frying pan. Set aside to cool. Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge. Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge. To serve, top with more banana and cocoa nibs if you like. To serve, top with more banana and cocoa nibs if you like."
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} | 1b42ea826cb6fb5b729af27996984ae3d0eccdd7884da9efa7aa44d05f150a5b | Tuna and sweetcorn sandwich recipe
An average of 2.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_and_sweetcorn_14091_16x9.jpg Tuna and sweetcorn sandwiches are quick, easy and healthy. Pick your favourite bread or wrap for a simple, filling and delicious lunch. 160g tin tuna, drained1 tbsp low-fat mayonnaise 4 tbsp tinned sweetcorn2 soft brown rolls, wholemeal wraps or pitta breads 160g tin tuna, drained 1 tbsp low-fat mayonnaise 4 tbsp tinned sweetcorn 2 soft brown rolls, wholemeal wraps or pitta breads Method Mix together the tuna, mayonnaise and sweetcorn in a small bowl.Spoon the filing into the two rolls, wraps or pitta breads and serve. Mix together the tuna, mayonnaise and sweetcorn in a small bowl. Mix together the tuna, mayonnaise and sweetcorn in a small bowl. Spoon the filing into the two rolls, wraps or pitta breads and serve. Spoon the filing into the two rolls, wraps or pitta breads and serve. Recipe tips For extra fillings you could add lettuce, grated carrot, cheese or peas. If you're not a fan of tuna, use tinned salmon instead. If you're making this with kids, tins that have ring pulls may be easier for them to open. The lid of a tin is very sharp, so watch those fingers! | {
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"title": "Tuna and sweetcorn sandwich recipe",
"content": "An average of 2.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_and_sweetcorn_14091_16x9.jpg Tuna and sweetcorn sandwiches are quick, easy and healthy. Pick your favourite bread or wrap for a simple, filling and delicious lunch. 160g tin tuna, drained1 tbsp low-fat mayonnaise 4 tbsp tinned sweetcorn2 soft brown rolls, wholemeal wraps or pitta breads 160g tin tuna, drained 1 tbsp low-fat mayonnaise 4 tbsp tinned sweetcorn 2 soft brown rolls, wholemeal wraps or pitta breads Method Mix together the tuna, mayonnaise and sweetcorn in a small bowl.Spoon the filing into the two rolls, wraps or pitta breads and serve. Mix together the tuna, mayonnaise and sweetcorn in a small bowl. Mix together the tuna, mayonnaise and sweetcorn in a small bowl. Spoon the filing into the two rolls, wraps or pitta breads and serve. Spoon the filing into the two rolls, wraps or pitta breads and serve. Recipe tips For extra fillings you could add lettuce, grated carrot, cheese or peas. If you're not a fan of tuna, use tinned salmon instead. If you're making this with kids, tins that have ring pulls may be easier for them to open. The lid of a tin is very sharp, so watch those fingers!"
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} | 99d9924693e3008c50d9d6a7f8ffa74da19b561263b7dcdbaddcb21f7aed3df3 | Tom Kerridge's pancetta and lentil soup recipe
An average of 4.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_pancetta_and_69013_16x9.jpg A hearty yet healthy filling soup! It's a great lunch to take to work and can be frozen in batches to have on standby in the freezer. Each serving provides 428 kcal, 29g protein, 45g carbohydrate, 12g fat, 10g fibre. 1 tsp vegetable oil80g/2¾oz pancetta, finely diced into 5mm/¼in pieces1 large onion (about 100g/3½oz), finely chopped2 carrots (about 200g/7oz), peeled and finely chopped4 celery sticks (about 150g/5½oz), trimmed and finely chopped4 garlic cloves, finely chopped2 tbsp thyme leaves1 bay leaf1.5 litres/2¾ pints chicken stock400g tin chopped tomatoes250g/9oz red lentils250g/9oz (about ½ head) Chinese leaf cabbage or savoy cabbage, shreddedlarge handful fresh flatleaf parsley, roughly choppedsea salt and freshly ground black pepper 1 tsp vegetable oil 80g/2¾oz pancetta, finely diced into 5mm/¼in pieces 1 large onion (about 100g/3½oz), finely chopped 2 carrots (about 200g/7oz), peeled and finely chopped 4 celery sticks (about 150g/5½oz), trimmed and finely chopped 4 garlic cloves, finely chopped 2 tbsp thyme leaves 1 bay leaf 1.5 litres/2¾ pints chicken stock 400g tin chopped tomatoes 250g/9oz red lentils 250g/9oz (about ½ head) Chinese leaf cabbage or savoy cabbage, shredded large handful fresh flatleaf parsley, roughly chopped sea salt and freshly ground black pepper Method Heat the oil in a saucepan over a high heat. Add the pancetta and cook, stirring, for about 2–3 minutes, or until the fat has rendered and the bacon is golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.Add the onion and carrots to the pancetta pan and cook for 5 minutes until the onion is softened. Add the celery and garlic and cook for a further 3–4 minutes, stirring occasionally.Add the thyme, bay leaf, stock and tomatoes, stir and bring to a gentle simmer. Add the lentils and cook for 20–25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture.Bring the soup back to a simmer, add the cabbage and cook for 3–4 minutes until wilted. Reheat the pancetta in a small frying pan at the same time. Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley. Heat the oil in a saucepan over a high heat. Add the pancetta and cook, stirring, for about 2–3 minutes, or until the fat has rendered and the bacon is golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Heat the oil in a saucepan over a high heat. Add the pancetta and cook, stirring, for about 2–3 minutes, or until the fat has rendered and the bacon is golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Add the onion and carrots to the pancetta pan and cook for 5 minutes until the onion is softened. Add the celery and garlic and cook for a further 3–4 minutes, stirring occasionally. Add the onion and carrots to the pancetta pan and cook for 5 minutes until the onion is softened. Add the celery and garlic and cook for a further 3–4 minutes, stirring occasionally. Add the thyme, bay leaf, stock and tomatoes, stir and bring to a gentle simmer. Add the lentils and cook for 20–25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture. Add the thyme, bay leaf, stock and tomatoes, stir and bring to a gentle simmer. Add the lentils and cook for 20–25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture. Bring the soup back to a simmer, add the cabbage and cook for 3–4 minutes until wilted. Reheat the pancetta in a small frying pan at the same time. Bring the soup back to a simmer, add the cabbage and cook for 3–4 minutes until wilted. Reheat the pancetta in a small frying pan at the same time. Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley. Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley. | {
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"title": "Tom Kerridge's pancetta and lentil soup recipe",
"content": "An average of 4.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_pancetta_and_69013_16x9.jpg A hearty yet healthy filling soup! It's a great lunch to take to work and can be frozen in batches to have on standby in the freezer. Each serving provides 428 kcal, 29g protein, 45g carbohydrate, 12g fat, 10g fibre. 1 tsp vegetable oil80g/2¾oz pancetta, finely diced into 5mm/¼in pieces1 large onion (about 100g/3½oz), finely chopped2 carrots (about 200g/7oz), peeled and finely chopped4 celery sticks (about 150g/5½oz), trimmed and finely chopped4 garlic cloves, finely chopped2 tbsp thyme leaves1 bay leaf1.5 litres/2¾ pints chicken stock400g tin chopped tomatoes250g/9oz red lentils250g/9oz (about ½ head) Chinese leaf cabbage or savoy cabbage, shreddedlarge handful fresh flatleaf parsley, roughly choppedsea salt and freshly ground black pepper 1 tsp vegetable oil 80g/2¾oz pancetta, finely diced into 5mm/¼in pieces 1 large onion (about 100g/3½oz), finely chopped 2 carrots (about 200g/7oz), peeled and finely chopped 4 celery sticks (about 150g/5½oz), trimmed and finely chopped 4 garlic cloves, finely chopped 2 tbsp thyme leaves 1 bay leaf 1.5 litres/2¾ pints chicken stock 400g tin chopped tomatoes 250g/9oz red lentils 250g/9oz (about ½ head) Chinese leaf cabbage or savoy cabbage, shredded large handful fresh flatleaf parsley, roughly chopped sea salt and freshly ground black pepper Method Heat the oil in a saucepan over a high heat. Add the pancetta and cook, stirring, for about 2–3 minutes, or until the fat has rendered and the bacon is golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper.Add the onion and carrots to the pancetta pan and cook for 5 minutes until the onion is softened. Add the celery and garlic and cook for a further 3–4 minutes, stirring occasionally.Add the thyme, bay leaf, stock and tomatoes, stir and bring to a gentle simmer. Add the lentils and cook for 20–25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture.Bring the soup back to a simmer, add the cabbage and cook for 3–4 minutes until wilted. Reheat the pancetta in a small frying pan at the same time. Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley. Heat the oil in a saucepan over a high heat. Add the pancetta and cook, stirring, for about 2–3 minutes, or until the fat has rendered and the bacon is golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Heat the oil in a saucepan over a high heat. Add the pancetta and cook, stirring, for about 2–3 minutes, or until the fat has rendered and the bacon is golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Add the onion and carrots to the pancetta pan and cook for 5 minutes until the onion is softened. Add the celery and garlic and cook for a further 3–4 minutes, stirring occasionally. Add the onion and carrots to the pancetta pan and cook for 5 minutes until the onion is softened. Add the celery and garlic and cook for a further 3–4 minutes, stirring occasionally. Add the thyme, bay leaf, stock and tomatoes, stir and bring to a gentle simmer. Add the lentils and cook for 20–25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture. Add the thyme, bay leaf, stock and tomatoes, stir and bring to a gentle simmer. Add the lentils and cook for 20–25 minutes, or until they are softened. Remove the bay leaf and use a stick blender or food processor to partially blend the soup, keeping a fairly chunky texture. Bring the soup back to a simmer, add the cabbage and cook for 3–4 minutes until wilted. Reheat the pancetta in a small frying pan at the same time. Bring the soup back to a simmer, add the cabbage and cook for 3–4 minutes until wilted. Reheat the pancetta in a small frying pan at the same time. Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley. Stir half of the parsley into the soup and ladle into warmed bowls. Serve immediately topped with the pancetta and remaining parsley."
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} | f4087e25867db79efbe88532f4da66ccabf9cf0e6a910ea9da48bd5b84b50f56 | Smoked mackerel, radish, cucumber, dill and bulgur wheat grain bowl recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_radish_43246_16x9.jpg Boost your omega-3 intake with this fresh and tasty grain bowl. 50g/1¾oz bulgur wheat1 fillet smoked mackerel, broken into bite-sized pieces5 radishes, sliced¼ cucumber, sliced2 sprigs dill, chopped1 tbsp extra virgin olive oil75g/3oz natural yoghurtsalt and freshly ground black pepper 50g/1¾oz bulgur wheat 1 fillet smoked mackerel, broken into bite-sized pieces 5 radishes, sliced ¼ cucumber, sliced 2 sprigs dill, chopped 1 tbsp extra virgin olive oil 75g/3oz natural yoghurt salt and freshly ground black pepper Method Cook the bulgur wheat according to packet instructions, then drain. Place the bulgur wheat in the bowl you plan to eat from. Add the smoked mackerel, radishes, cucumber and dill. Drizzle liberally with the oil and season with salt and pepper. Top with the yoghurt. Eat straight away or pack in your lunchbox ready to take to work. Cook the bulgur wheat according to packet instructions, then drain. Cook the bulgur wheat according to packet instructions, then drain. Place the bulgur wheat in the bowl you plan to eat from. Add the smoked mackerel, radishes, cucumber and dill. Place the bulgur wheat in the bowl you plan to eat from. Add the smoked mackerel, radishes, cucumber and dill. Drizzle liberally with the oil and season with salt and pepper. Top with the yoghurt. Drizzle liberally with the oil and season with salt and pepper. Top with the yoghurt. Eat straight away or pack in your lunchbox ready to take to work. Eat straight away or pack in your lunchbox ready to take to work. Recipe tips If you're short on time, use ready-cooked bulgur wheat; it's more expensive but means this can be made in no time. | {
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"title": "Smoked mackerel, radish, cucumber, dill and bulgur wheat grain bowl recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_radish_43246_16x9.jpg Boost your omega-3 intake with this fresh and tasty grain bowl. 50g/1¾oz bulgur wheat1 fillet smoked mackerel, broken into bite-sized pieces5 radishes, sliced¼ cucumber, sliced2 sprigs dill, chopped1 tbsp extra virgin olive oil75g/3oz natural yoghurtsalt and freshly ground black pepper 50g/1¾oz bulgur wheat 1 fillet smoked mackerel, broken into bite-sized pieces 5 radishes, sliced ¼ cucumber, sliced 2 sprigs dill, chopped 1 tbsp extra virgin olive oil 75g/3oz natural yoghurt salt and freshly ground black pepper Method Cook the bulgur wheat according to packet instructions, then drain. Place the bulgur wheat in the bowl you plan to eat from. Add the smoked mackerel, radishes, cucumber and dill. Drizzle liberally with the oil and season with salt and pepper. Top with the yoghurt. Eat straight away or pack in your lunchbox ready to take to work. Cook the bulgur wheat according to packet instructions, then drain. Cook the bulgur wheat according to packet instructions, then drain. Place the bulgur wheat in the bowl you plan to eat from. Add the smoked mackerel, radishes, cucumber and dill. Place the bulgur wheat in the bowl you plan to eat from. Add the smoked mackerel, radishes, cucumber and dill. Drizzle liberally with the oil and season with salt and pepper. Top with the yoghurt. Drizzle liberally with the oil and season with salt and pepper. Top with the yoghurt. Eat straight away or pack in your lunchbox ready to take to work. Eat straight away or pack in your lunchbox ready to take to work. Recipe tips If you're short on time, use ready-cooked bulgur wheat; it's more expensive but means this can be made in no time."
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} | 61075ab655e021c8e43e3f02880178883c522a7c4b2c6b581f7d90ffb88712be | Bacon eggy bread recipe
An average of 2.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_eggy_bread_22406_16x9.jpg Savoury eggy bread in minutes. You can even make this the night before, ready to pop into the microwave in the morning. 1 free-range egg3 tbsp milk2 slices crusty white bread, buttered15g/½oz smoked pancetta or bacon, choppedsalt and freshly ground black pepper 1 free-range egg 3 tbsp milk 2 slices crusty white bread, buttered 15g/½oz smoked pancetta or bacon, chopped salt and freshly ground black pepper Method Break the egg into a mug, add a pinch of salt and pepper and beat well. Beat in the milk. Tear the bread into pieces and push into the eggy milk. Allow to stand for 5 minutes (or overnight).Scatter the pancetta over the top and season with more pepper.Microwave on high power for 2 minutes. Allow to stand for 30 seconds, then microwave for another minute. Leave to cool for 1 minute and it’s ready to eat! Break the egg into a mug, add a pinch of salt and pepper and beat well. Beat in the milk. Tear the bread into pieces and push into the eggy milk. Allow to stand for 5 minutes (or overnight). Break the egg into a mug, add a pinch of salt and pepper and beat well. Beat in the milk. Tear the bread into pieces and push into the eggy milk. Allow to stand for 5 minutes (or overnight). Scatter the pancetta over the top and season with more pepper. Scatter the pancetta over the top and season with more pepper. Microwave on high power for 2 minutes. Allow to stand for 30 seconds, then microwave for another minute. Leave to cool for 1 minute and it’s ready to eat! Microwave on high power for 2 minutes. Allow to stand for 30 seconds, then microwave for another minute. Leave to cool for 1 minute and it’s ready to eat! | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bacon eggy bread recipe",
"content": "An average of 2.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_eggy_bread_22406_16x9.jpg Savoury eggy bread in minutes. You can even make this the night before, ready to pop into the microwave in the morning. 1 free-range egg3 tbsp milk2 slices crusty white bread, buttered15g/½oz smoked pancetta or bacon, choppedsalt and freshly ground black pepper 1 free-range egg 3 tbsp milk 2 slices crusty white bread, buttered 15g/½oz smoked pancetta or bacon, chopped salt and freshly ground black pepper Method Break the egg into a mug, add a pinch of salt and pepper and beat well. Beat in the milk. Tear the bread into pieces and push into the eggy milk. Allow to stand for 5 minutes (or overnight).Scatter the pancetta over the top and season with more pepper.Microwave on high power for 2 minutes. Allow to stand for 30 seconds, then microwave for another minute. Leave to cool for 1 minute and it’s ready to eat! Break the egg into a mug, add a pinch of salt and pepper and beat well. Beat in the milk. Tear the bread into pieces and push into the eggy milk. Allow to stand for 5 minutes (or overnight). Break the egg into a mug, add a pinch of salt and pepper and beat well. Beat in the milk. Tear the bread into pieces and push into the eggy milk. Allow to stand for 5 minutes (or overnight). Scatter the pancetta over the top and season with more pepper. Scatter the pancetta over the top and season with more pepper. Microwave on high power for 2 minutes. Allow to stand for 30 seconds, then microwave for another minute. Leave to cool for 1 minute and it’s ready to eat! Microwave on high power for 2 minutes. Allow to stand for 30 seconds, then microwave for another minute. Leave to cool for 1 minute and it’s ready to eat!"
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} | f2c78245ebd7f518d261023752017300c863ff674cbe231b50e631247b7d1268 | Oaty crumble topping recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crumble_pot_topping_48476_16x9.jpg It's really up to you how much of this crunchy oat crumble topping you want to sprinkle on your fruit and yoghurt. It will keep really well in an airtight box for a week or so. 3 large handfuls of rolled oats1 small handful mixed seeds or chopped mixed nutsknob of butter 3 tbsp brown sugar1 tsp cinnamon 3 large handfuls of rolled oats 1 small handful mixed seeds or chopped mixed nuts knob of butter 3 tbsp brown sugar 1 tsp cinnamon Method Preheat the oven to 180C/160C Fan/Gas 4. Put the oats and seeds into a bowl. Melt the butter, brown sugar and cinnamon gently in a pan. When melted, pour into the oats and seeds and stir until completely coated. Pour the mixture onto a baking tray lined with foil or baking paper, spread it out into an even layer. Bake in the oven for 10 minutes, stirring twice, until it is golden brown. Allow to cool completely, then store in an airtight container. It will keep for about a week. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the oats and seeds into a bowl. Melt the butter, brown sugar and cinnamon gently in a pan. When melted, pour into the oats and seeds and stir until completely coated. Put the oats and seeds into a bowl. Melt the butter, brown sugar and cinnamon gently in a pan. When melted, pour into the oats and seeds and stir until completely coated. Pour the mixture onto a baking tray lined with foil or baking paper, spread it out into an even layer. Bake in the oven for 10 minutes, stirring twice, until it is golden brown. Allow to cool completely, then store in an airtight container. It will keep for about a week. Pour the mixture onto a baking tray lined with foil or baking paper, spread it out into an even layer. Bake in the oven for 10 minutes, stirring twice, until it is golden brown. Allow to cool completely, then store in an airtight container. It will keep for about a week. Recipe tips You could swap butter for coconut oil if you want to make this vegan. | {
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"title": "Oaty crumble topping recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crumble_pot_topping_48476_16x9.jpg It's really up to you how much of this crunchy oat crumble topping you want to sprinkle on your fruit and yoghurt. It will keep really well in an airtight box for a week or so. 3 large handfuls of rolled oats1 small handful mixed seeds or chopped mixed nutsknob of butter 3 tbsp brown sugar1 tsp cinnamon 3 large handfuls of rolled oats 1 small handful mixed seeds or chopped mixed nuts knob of butter 3 tbsp brown sugar 1 tsp cinnamon Method Preheat the oven to 180C/160C Fan/Gas 4. Put the oats and seeds into a bowl. Melt the butter, brown sugar and cinnamon gently in a pan. When melted, pour into the oats and seeds and stir until completely coated. Pour the mixture onto a baking tray lined with foil or baking paper, spread it out into an even layer. Bake in the oven for 10 minutes, stirring twice, until it is golden brown. Allow to cool completely, then store in an airtight container. It will keep for about a week. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the oats and seeds into a bowl. Melt the butter, brown sugar and cinnamon gently in a pan. When melted, pour into the oats and seeds and stir until completely coated. Put the oats and seeds into a bowl. Melt the butter, brown sugar and cinnamon gently in a pan. When melted, pour into the oats and seeds and stir until completely coated. Pour the mixture onto a baking tray lined with foil or baking paper, spread it out into an even layer. Bake in the oven for 10 minutes, stirring twice, until it is golden brown. Allow to cool completely, then store in an airtight container. It will keep for about a week. Pour the mixture onto a baking tray lined with foil or baking paper, spread it out into an even layer. Bake in the oven for 10 minutes, stirring twice, until it is golden brown. Allow to cool completely, then store in an airtight container. It will keep for about a week. Recipe tips You could swap butter for coconut oil if you want to make this vegan."
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} | 8b52d5728e7e27b4175dc4947af3b95d2cf1f9cb97ecc8e3b235e23d66dd38fe | Malt loaf recipe
An average of 3.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/malt_loaf_95881_16x9.jpg Seek out malt extract from a good bakery and make your own dried fruit-packed treacly malt loaf – great for picnics or a yummy afternoon snack for kids. 1 tbsp brown sugar3 tbsp malt extract2 tbsp black treacle25g/1oz butter, plus extra for greasing350g/12oz strong white bread flour, plus extra for flouring100g/3½oz strong wholemeal flourpinch salt14g/½oz fast action yeast225g/8oz sultanas250ml/9fl oz warm water1 tbsp warm honey, to glaze 1 tbsp brown sugar 3 tbsp malt extract 2 tbsp black treacle 25g/1oz butter, plus extra for greasing 350g/12oz strong white bread flour, plus extra for flouring 100g/3½oz strong wholemeal flour pinch salt 14g/½oz fast action yeast 225g/8oz sultanas 250ml/9fl oz warm water 1 tbsp warm honey, to glaze Method Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool.Mix the flours, salt, yeast and sultanas in a mixing bowl.Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky.Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together.Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins.Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking.Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack.Slice and eat with butter. Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool. Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool. Mix the flours, salt, yeast and sultanas in a mixing bowl. Mix the flours, salt, yeast and sultanas in a mixing bowl. Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky. Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky. Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together. Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together. Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins. Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins. Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking. Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking. Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack. Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack. Slice and eat with butter. Slice and eat with butter. | {
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"content": "An average of 3.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/malt_loaf_95881_16x9.jpg Seek out malt extract from a good bakery and make your own dried fruit-packed treacly malt loaf – great for picnics or a yummy afternoon snack for kids. 1 tbsp brown sugar3 tbsp malt extract2 tbsp black treacle25g/1oz butter, plus extra for greasing350g/12oz strong white bread flour, plus extra for flouring100g/3½oz strong wholemeal flourpinch salt14g/½oz fast action yeast225g/8oz sultanas250ml/9fl oz warm water1 tbsp warm honey, to glaze 1 tbsp brown sugar 3 tbsp malt extract 2 tbsp black treacle 25g/1oz butter, plus extra for greasing 350g/12oz strong white bread flour, plus extra for flouring 100g/3½oz strong wholemeal flour pinch salt 14g/½oz fast action yeast 225g/8oz sultanas 250ml/9fl oz warm water 1 tbsp warm honey, to glaze Method Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool.Mix the flours, salt, yeast and sultanas in a mixing bowl.Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky.Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together.Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins.Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking.Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack.Slice and eat with butter. Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool. Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool. Mix the flours, salt, yeast and sultanas in a mixing bowl. Mix the flours, salt, yeast and sultanas in a mixing bowl. Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky. Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky. Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together. Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together. Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins. Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins. Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking. Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking. Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack. Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack. Slice and eat with butter. Slice and eat with butter."
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} | 265f31ea706018c82478cc6047ead7c639f9eee0554a92ef1c3af6f273743131 | Cherry and chocolate mug cake recipe
An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherryandchocolateca_84273_16x9.jpg When you absolutely need a cake within minutes, you need a microwave mug cake. Lesley Waters adds cheeky cherries to her chocolate mug cake for a taste of the Black Forest, but orange zest would also work well. 75g/3oz dark chocolate, melted, plus extra to serve50g/1¾oz unsalted butter, melted, plus extra for greasing 2 free-range eggs, beaten50g/1¾oz caster sugar50g/1¾oz plain flour½ tsp baking powder50g/1¾oz pitted cherries from a can, chopped, 2 tbsp juice reserved 75g/3oz dark chocolate, melted, plus extra to serve 50g/1¾oz unsalted butter, melted, plus extra for greasing 2 free-range eggs, beaten 50g/1¾oz caster sugar 50g/1¾oz plain flour ½ tsp baking powder 50g/1¾oz pitted cherries from a can, chopped, 2 tbsp juice reserved Method Place the chocolate, butter, eggs and sugar into a bowl and mix together well.Add the flour, baking powder, cherries and cherry juice and fold together until smooth.Grease two mugs with butter, then spoon the mixture into each until three-quarters full. Cover each with cling film, place in the microwave and cook on full power for 2 minutes. Remove the cling film and cook for a further 30 seconds, or until risen and cooked through.To serve, top with the reserved cherries and drizzle with the melted chocolate. Place the chocolate, butter, eggs and sugar into a bowl and mix together well. Place the chocolate, butter, eggs and sugar into a bowl and mix together well. Add the flour, baking powder, cherries and cherry juice and fold together until smooth. Add the flour, baking powder, cherries and cherry juice and fold together until smooth. Grease two mugs with butter, then spoon the mixture into each until three-quarters full. Cover each with cling film, place in the microwave and cook on full power for 2 minutes. Remove the cling film and cook for a further 30 seconds, or until risen and cooked through. Grease two mugs with butter, then spoon the mixture into each until three-quarters full. Cover each with cling film, place in the microwave and cook on full power for 2 minutes. Remove the cling film and cook for a further 30 seconds, or until risen and cooked through. To serve, top with the reserved cherries and drizzle with the melted chocolate. To serve, top with the reserved cherries and drizzle with the melted chocolate. Recipe tips This recipe is based on a 800 watt microwave. | {
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"title": "Cherry and chocolate mug cake recipe",
"content": "An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherryandchocolateca_84273_16x9.jpg When you absolutely need a cake within minutes, you need a microwave mug cake. Lesley Waters adds cheeky cherries to her chocolate mug cake for a taste of the Black Forest, but orange zest would also work well. 75g/3oz dark chocolate, melted, plus extra to serve50g/1¾oz unsalted butter, melted, plus extra for greasing 2 free-range eggs, beaten50g/1¾oz caster sugar50g/1¾oz plain flour½ tsp baking powder50g/1¾oz pitted cherries from a can, chopped, 2 tbsp juice reserved 75g/3oz dark chocolate, melted, plus extra to serve 50g/1¾oz unsalted butter, melted, plus extra for greasing 2 free-range eggs, beaten 50g/1¾oz caster sugar 50g/1¾oz plain flour ½ tsp baking powder 50g/1¾oz pitted cherries from a can, chopped, 2 tbsp juice reserved Method Place the chocolate, butter, eggs and sugar into a bowl and mix together well.Add the flour, baking powder, cherries and cherry juice and fold together until smooth.Grease two mugs with butter, then spoon the mixture into each until three-quarters full. Cover each with cling film, place in the microwave and cook on full power for 2 minutes. Remove the cling film and cook for a further 30 seconds, or until risen and cooked through.To serve, top with the reserved cherries and drizzle with the melted chocolate. Place the chocolate, butter, eggs and sugar into a bowl and mix together well. Place the chocolate, butter, eggs and sugar into a bowl and mix together well. Add the flour, baking powder, cherries and cherry juice and fold together until smooth. Add the flour, baking powder, cherries and cherry juice and fold together until smooth. Grease two mugs with butter, then spoon the mixture into each until three-quarters full. Cover each with cling film, place in the microwave and cook on full power for 2 minutes. Remove the cling film and cook for a further 30 seconds, or until risen and cooked through. Grease two mugs with butter, then spoon the mixture into each until three-quarters full. Cover each with cling film, place in the microwave and cook on full power for 2 minutes. Remove the cling film and cook for a further 30 seconds, or until risen and cooked through. To serve, top with the reserved cherries and drizzle with the melted chocolate. To serve, top with the reserved cherries and drizzle with the melted chocolate. Recipe tips This recipe is based on a 800 watt microwave."
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} | 6c9742851fd3e911ea467b6a4d193beeb52dfd1f8f6e6d720cfe518cd57c56e0 | Waldorf salad recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/waldorf_salad_32694_16x9.jpg Apples, celery, grapes, walnuts – the ingredients of a classic Waldorf salad are often found on a cheeseboard, so adding some blue cheese is a no-brainer. Yoghurt and mustard lighten and brighten the usual mayonnaise dressing. 80g/2¾oz walnuts3 tbsp mayonnaise3 tbsp Greek-style yoghurt1 tsp French mustard2 Granny Smith apples (approx. 250g/9oz)½ lemon, juice only3 celery sticks, cut into 5mm/¼in slices150g/5½oz red seedless grapes, halved2 Little Gem lettuces100g/3½oz Stilton, crumbled sea salt and freshly ground black pepper 80g/2¾oz walnuts 3 tbsp mayonnaise 3 tbsp Greek-style yoghurt 1 tsp French mustard 2 Granny Smith apples (approx. 250g/9oz) ½ lemon, juice only 3 celery sticks, cut into 5mm/¼in slices 150g/5½oz red seedless grapes, halved 2 Little Gem lettuces 100g/3½oz Stilton, crumbled sea salt and freshly ground black pepper Method In a small pan over a medium heat, toast the walnuts until they turn a deeper brown and are fragrant. Set aside to cool. When cool, roughly chop.Meanwhile, mix together the mayonnaise, yoghurt and mustard. Taste and season with salt and pepper, if needed. Slice the apples into batons and place in a bowl with a squeeze of lemon juice to stop them browning; stir to combine. Add the celery sticks and grapes to the bowl with the apples.Cut each lettuce into four wedges and arrange on a large platter. Add half of the walnuts and half of the Stilton to the apple mixture, then add the dressing and gently stir through. Spoon the apple salad over the lettuce, then scatter over the reserved Stilton and walnuts. In a small pan over a medium heat, toast the walnuts until they turn a deeper brown and are fragrant. Set aside to cool. When cool, roughly chop. In a small pan over a medium heat, toast the walnuts until they turn a deeper brown and are fragrant. Set aside to cool. When cool, roughly chop. Meanwhile, mix together the mayonnaise, yoghurt and mustard. Taste and season with salt and pepper, if needed. Meanwhile, mix together the mayonnaise, yoghurt and mustard. Taste and season with salt and pepper, if needed. Slice the apples into batons and place in a bowl with a squeeze of lemon juice to stop them browning; stir to combine. Slice the apples into batons and place in a bowl with a squeeze of lemon juice to stop them browning; stir to combine. Add the celery sticks and grapes to the bowl with the apples. Add the celery sticks and grapes to the bowl with the apples. Cut each lettuce into four wedges and arrange on a large platter. Cut each lettuce into four wedges and arrange on a large platter. Add half of the walnuts and half of the Stilton to the apple mixture, then add the dressing and gently stir through. Add half of the walnuts and half of the Stilton to the apple mixture, then add the dressing and gently stir through. Spoon the apple salad over the lettuce, then scatter over the reserved Stilton and walnuts. Spoon the apple salad over the lettuce, then scatter over the reserved Stilton and walnuts. | {
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"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/waldorf_salad_32694_16x9.jpg Apples, celery, grapes, walnuts – the ingredients of a classic Waldorf salad are often found on a cheeseboard, so adding some blue cheese is a no-brainer. Yoghurt and mustard lighten and brighten the usual mayonnaise dressing. 80g/2¾oz walnuts3 tbsp mayonnaise3 tbsp Greek-style yoghurt1 tsp French mustard2 Granny Smith apples (approx. 250g/9oz)½ lemon, juice only3 celery sticks, cut into 5mm/¼in slices150g/5½oz red seedless grapes, halved2 Little Gem lettuces100g/3½oz Stilton, crumbled sea salt and freshly ground black pepper 80g/2¾oz walnuts 3 tbsp mayonnaise 3 tbsp Greek-style yoghurt 1 tsp French mustard 2 Granny Smith apples (approx. 250g/9oz) ½ lemon, juice only 3 celery sticks, cut into 5mm/¼in slices 150g/5½oz red seedless grapes, halved 2 Little Gem lettuces 100g/3½oz Stilton, crumbled sea salt and freshly ground black pepper Method In a small pan over a medium heat, toast the walnuts until they turn a deeper brown and are fragrant. Set aside to cool. When cool, roughly chop.Meanwhile, mix together the mayonnaise, yoghurt and mustard. Taste and season with salt and pepper, if needed. Slice the apples into batons and place in a bowl with a squeeze of lemon juice to stop them browning; stir to combine. Add the celery sticks and grapes to the bowl with the apples.Cut each lettuce into four wedges and arrange on a large platter. Add half of the walnuts and half of the Stilton to the apple mixture, then add the dressing and gently stir through. Spoon the apple salad over the lettuce, then scatter over the reserved Stilton and walnuts. In a small pan over a medium heat, toast the walnuts until they turn a deeper brown and are fragrant. Set aside to cool. When cool, roughly chop. In a small pan over a medium heat, toast the walnuts until they turn a deeper brown and are fragrant. Set aside to cool. When cool, roughly chop. Meanwhile, mix together the mayonnaise, yoghurt and mustard. Taste and season with salt and pepper, if needed. Meanwhile, mix together the mayonnaise, yoghurt and mustard. Taste and season with salt and pepper, if needed. Slice the apples into batons and place in a bowl with a squeeze of lemon juice to stop them browning; stir to combine. Slice the apples into batons and place in a bowl with a squeeze of lemon juice to stop them browning; stir to combine. Add the celery sticks and grapes to the bowl with the apples. Add the celery sticks and grapes to the bowl with the apples. Cut each lettuce into four wedges and arrange on a large platter. Cut each lettuce into four wedges and arrange on a large platter. Add half of the walnuts and half of the Stilton to the apple mixture, then add the dressing and gently stir through. Add half of the walnuts and half of the Stilton to the apple mixture, then add the dressing and gently stir through. Spoon the apple salad over the lettuce, then scatter over the reserved Stilton and walnuts. Spoon the apple salad over the lettuce, then scatter over the reserved Stilton and walnuts."
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} | 054a58dc512ed8be9ae1ee014ff7b580e0b1ee88e47b92b2b74363b276e9a58b | Pomegranate and sumac chicken recipe
An average of 4.6 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oven-roasted_chicken_13123_16x9.jpg Pomegranate and sumac chicken is an ideal dish for an outdoor summer party. I favour cooking it in the oven because the marinade is apt to burn on a barbecue. Sumac is Turkey’s favourite spice. It’s a red berry with an astringent, lemony flavour, the fruit of a small bush. This dish is ideal as part of a warm and cold buffet where people have a bit of everything including a rice pilaf. 1 whole chicken, about 2kg/4lb 8oz, jointed into 8 pieces (or the equivalent weight in leg and thigh pieces)3 tbsp olive oil1 tbsp sesame seeds 1 whole chicken, about 2kg/4lb 8oz, jointed into 8 pieces (or the equivalent weight in leg and thigh pieces) 3 tbsp olive oil 1 tbsp sesame seeds 2 tbsp ground sumac2 large garlic cloves, crushed or grated½ -1 tsp chilli flakes1 tbsp tomato purée1 tbsp pomegranate molasses1 tsp salt 2 tbsp ground sumac 2 large garlic cloves, crushed or grated ½ -1 tsp chilli flakes 1 tbsp tomato purée 1 tbsp pomegranate molasses 1 tsp salt Method Mix all the marinade ingredients together, rub well into the chicken and leave in the fridge for 1 hour.Preheat the oven to 200C/180C Fan/Gas 6. Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes or until cooked through. (To check the chicken is cooked, pierce at the thickest part of the thigh - the juices should run clear.) Mix all the marinade ingredients together, rub well into the chicken and leave in the fridge for 1 hour. Mix all the marinade ingredients together, rub well into the chicken and leave in the fridge for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes or until cooked through. (To check the chicken is cooked, pierce at the thickest part of the thigh - the juices should run clear.) Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes or until cooked through. (To check the chicken is cooked, pierce at the thickest part of the thigh - the juices should run clear.) Recipe tips You could cook this chicken on a barbecue, or cook through in the oven and give a final sizzle on the barbecue for a little extra flavour. | {
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"content": "An average of 4.6 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oven-roasted_chicken_13123_16x9.jpg Pomegranate and sumac chicken is an ideal dish for an outdoor summer party. I favour cooking it in the oven because the marinade is apt to burn on a barbecue. Sumac is Turkey’s favourite spice. It’s a red berry with an astringent, lemony flavour, the fruit of a small bush. This dish is ideal as part of a warm and cold buffet where people have a bit of everything including a rice pilaf. 1 whole chicken, about 2kg/4lb 8oz, jointed into 8 pieces (or the equivalent weight in leg and thigh pieces)3 tbsp olive oil1 tbsp sesame seeds 1 whole chicken, about 2kg/4lb 8oz, jointed into 8 pieces (or the equivalent weight in leg and thigh pieces) 3 tbsp olive oil 1 tbsp sesame seeds 2 tbsp ground sumac2 large garlic cloves, crushed or grated½ -1 tsp chilli flakes1 tbsp tomato purée1 tbsp pomegranate molasses1 tsp salt 2 tbsp ground sumac 2 large garlic cloves, crushed or grated ½ -1 tsp chilli flakes 1 tbsp tomato purée 1 tbsp pomegranate molasses 1 tsp salt Method Mix all the marinade ingredients together, rub well into the chicken and leave in the fridge for 1 hour.Preheat the oven to 200C/180C Fan/Gas 6. Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes or until cooked through. (To check the chicken is cooked, pierce at the thickest part of the thigh - the juices should run clear.) Mix all the marinade ingredients together, rub well into the chicken and leave in the fridge for 1 hour. Mix all the marinade ingredients together, rub well into the chicken and leave in the fridge for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes or until cooked through. (To check the chicken is cooked, pierce at the thickest part of the thigh - the juices should run clear.) Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes or until cooked through. (To check the chicken is cooked, pierce at the thickest part of the thigh - the juices should run clear.) Recipe tips You could cook this chicken on a barbecue, or cook through in the oven and give a final sizzle on the barbecue for a little extra flavour."
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} | 71ac9dc67ae4e248ba08a861c7f4ef75fdc2b180c6fe1f84b591c720c193e847 | Green vegetable and feta pie recipe
An average of 4.5 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/green_vegetable_and_feta_02850_16x9.jpg Crisp, golden pastry with a light butter bean, greens and feta filling make this perfect for a summer dinner. Nothing goes to waste in Dr Rupy’s recipe. It's the tastiest way to eat loads of greens. Each serving provides 498 kcal, 24g protein, 42g carbohydrate (of which 7g sugars), 23g fat (of which 11g saturates), 13g fibre and 2.3g salt. olive oil1 head spring greens, shredded2 courgettes (roughly 350g/12oz), grated3 garlic cloves, crushed or grated400g tin butter beans, drained400g/14oz frozen spinach, defrosted and drained thoroughly2 free-range eggs, beaten150g/5½oz feta, crumbled1 lemon, finely grated zest only1 tsp dried oregano½ tsp dried mintpinch ground nutmeg (optional)200g/7oz filo pastry30g/1oz butter, meltedpinch sesame seedssalt and freshly ground black pepper olive oil 1 head spring greens, shredded 2 courgettes (roughly 350g/12oz), grated 3 garlic cloves, crushed or grated 400g tin butter beans, drained 400g/14oz frozen spinach, defrosted and drained thoroughly 2 free-range eggs, beaten 150g/5½oz feta, crumbled 1 lemon, finely grated zest only 1 tsp dried oregano ½ tsp dried mint pinch ground nutmeg (optional) 200g/7oz filo pastry 30g/1oz butter, melted pinch sesame seeds salt and freshly ground black pepper Method Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt. Fry for 4-5 minutes, until softened and slightly caramelised. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool.Add a little more oil to the pan, then fry the courgettes and garlic for 2–3 minutes, until softened. Add to the plate with the spring greens and cover with more kitchen paper. Put a second plate on top and press down to squeeze out as much excess moisture as possible.Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using. Give everything a good stir, breaking up the butter beans as you mix. Season with salt and pepper.Preheat the oven to 200C/180C Fan/Gas 6.Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you’ve used up all the pastry.Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges. Sprinkle over the sesame seeds.Set the pan over a medium-high heat and cook for 2–3 minutes until the underside of the pastry starts to turn golden-brown. Place the pan into the oven and bake for 30 minutes until golden and crisp.Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve. Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt. Fry for 4-5 minutes, until softened and slightly caramelised. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool. Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt. Fry for 4-5 minutes, until softened and slightly caramelised. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool. Add a little more oil to the pan, then fry the courgettes and garlic for 2–3 minutes, until softened. Add to the plate with the spring greens and cover with more kitchen paper. Put a second plate on top and press down to squeeze out as much excess moisture as possible. Add a little more oil to the pan, then fry the courgettes and garlic for 2–3 minutes, until softened. Add to the plate with the spring greens and cover with more kitchen paper. Put a second plate on top and press down to squeeze out as much excess moisture as possible. Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using. Give everything a good stir, breaking up the butter beans as you mix. Season with salt and pepper. Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using. Give everything a good stir, breaking up the butter beans as you mix. Season with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you’ve used up all the pastry. Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you’ve used up all the pastry. Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges. Sprinkle over the sesame seeds. Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges. Sprinkle over the sesame seeds. Set the pan over a medium-high heat and cook for 2–3 minutes until the underside of the pastry starts to turn golden-brown. Place the pan into the oven and bake for 30 minutes until golden and crisp. Set the pan over a medium-high heat and cook for 2–3 minutes until the underside of the pastry starts to turn golden-brown. Place the pan into the oven and bake for 30 minutes until golden and crisp. Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve. Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve. Recipe tips The most important step in this recipe is squeezing out as much excess moisture as possible from the vegetables. It’ll intensify their flavour and help to avoid a soggy bottomed pie. You can use any kind of tender greens: kale, chard, even tired salad leaves like rocket. You can freeze the uncooked pie if you use filo that has not previously been frozen. Use a 23cm cake tin (or make two smaller free-form pies on a baking tray), then bake from frozen for the time specified + 15 minutes. Always check the filling is piping hot before serving. Use the remaining 50g of feta crumbled on my aubergine and black bean bowl. | {
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"title": "Green vegetable and feta pie recipe",
"content": "An average of 4.5 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/green_vegetable_and_feta_02850_16x9.jpg Crisp, golden pastry with a light butter bean, greens and feta filling make this perfect for a summer dinner. Nothing goes to waste in Dr Rupy’s recipe. It's the tastiest way to eat loads of greens. Each serving provides 498 kcal, 24g protein, 42g carbohydrate (of which 7g sugars), 23g fat (of which 11g saturates), 13g fibre and 2.3g salt. olive oil1 head spring greens, shredded2 courgettes (roughly 350g/12oz), grated3 garlic cloves, crushed or grated400g tin butter beans, drained400g/14oz frozen spinach, defrosted and drained thoroughly2 free-range eggs, beaten150g/5½oz feta, crumbled1 lemon, finely grated zest only1 tsp dried oregano½ tsp dried mintpinch ground nutmeg (optional)200g/7oz filo pastry30g/1oz butter, meltedpinch sesame seedssalt and freshly ground black pepper olive oil 1 head spring greens, shredded 2 courgettes (roughly 350g/12oz), grated 3 garlic cloves, crushed or grated 400g tin butter beans, drained 400g/14oz frozen spinach, defrosted and drained thoroughly 2 free-range eggs, beaten 150g/5½oz feta, crumbled 1 lemon, finely grated zest only 1 tsp dried oregano ½ tsp dried mint pinch ground nutmeg (optional) 200g/7oz filo pastry 30g/1oz butter, melted pinch sesame seeds salt and freshly ground black pepper Method Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt. Fry for 4-5 minutes, until softened and slightly caramelised. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool.Add a little more oil to the pan, then fry the courgettes and garlic for 2–3 minutes, until softened. Add to the plate with the spring greens and cover with more kitchen paper. Put a second plate on top and press down to squeeze out as much excess moisture as possible.Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using. Give everything a good stir, breaking up the butter beans as you mix. Season with salt and pepper.Preheat the oven to 200C/180C Fan/Gas 6.Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you’ve used up all the pastry.Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges. Sprinkle over the sesame seeds.Set the pan over a medium-high heat and cook for 2–3 minutes until the underside of the pastry starts to turn golden-brown. Place the pan into the oven and bake for 30 minutes until golden and crisp.Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve. Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt. Fry for 4-5 minutes, until softened and slightly caramelised. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool. Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt. Fry for 4-5 minutes, until softened and slightly caramelised. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool. Add a little more oil to the pan, then fry the courgettes and garlic for 2–3 minutes, until softened. Add to the plate with the spring greens and cover with more kitchen paper. Put a second plate on top and press down to squeeze out as much excess moisture as possible. Add a little more oil to the pan, then fry the courgettes and garlic for 2–3 minutes, until softened. Add to the plate with the spring greens and cover with more kitchen paper. Put a second plate on top and press down to squeeze out as much excess moisture as possible. Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using. Give everything a good stir, breaking up the butter beans as you mix. Season with salt and pepper. Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using. Give everything a good stir, breaking up the butter beans as you mix. Season with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you’ve used up all the pastry. Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you’ve used up all the pastry. Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges. Sprinkle over the sesame seeds. Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges. Sprinkle over the sesame seeds. Set the pan over a medium-high heat and cook for 2–3 minutes until the underside of the pastry starts to turn golden-brown. Place the pan into the oven and bake for 30 minutes until golden and crisp. Set the pan over a medium-high heat and cook for 2–3 minutes until the underside of the pastry starts to turn golden-brown. Place the pan into the oven and bake for 30 minutes until golden and crisp. Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve. Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve. Recipe tips The most important step in this recipe is squeezing out as much excess moisture as possible from the vegetables. It’ll intensify their flavour and help to avoid a soggy bottomed pie. You can use any kind of tender greens: kale, chard, even tired salad leaves like rocket. You can freeze the uncooked pie if you use filo that has not previously been frozen. Use a 23cm cake tin (or make two smaller free-form pies on a baking tray), then bake from frozen for the time specified + 15 minutes. Always check the filling is piping hot before serving. Use the remaining 50g of feta crumbled on my aubergine and black bean bowl."
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} | ddaec7285e77a4ff49d20d2ddade5eb26e6c368cf37d99dccfe268d48e4cf6a5 | Flatbread recipe
Quick flatbreads An average of 4.6 out of 5 stars from 189 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_flatbreads_43123_16x9.jpg Flatbreads are cooked all over the world from Mexican tortillas to Indian chapatis. They are great served soft, filled with slaw or falafels, or baked until crisp and served with dips, soups or stews. Each serving provides 239 kcal, 5g protein, 36.7g carbohydrate (of which 0.3g sugars), 7.6g fat (of which 1.2g saturates), 2g fibre and 0.36g salt. 200g/7oz plain or wholemeal flour¼ tsp salt100ml/3½fl oz warm water2 tbsp oil (olive, sunflower or vegetable), plus extra for cooking 200g/7oz plain or wholemeal flour ¼ tsp salt 100ml/3½fl oz warm water 2 tbsp oil (olive, sunflower or vegetable), plus extra for cooking Method Place the flour and salt in a large bowl and trickle on the water bit by bit.Mix the water and flour mixture together. Kids can mix using one finger so that they don’t get a whole hand covered in dough. Doughy hands can be cleaned by rubbing a little more flour onto the hands over another bowl or the bin – resist the urge to wash doughy hands as you will block the drain!Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Knead the dough for 5 minutes – kids can do this in the bowl or on a clean surface using one or two hands.You can cook the breads straight away or leave the dough to stand for about 30 minutes. This is a good time to make a quick filling such as a grated salad or dip. Divide the dough into four balls (or six if you have a smaller frying pan).On a clean surface, roll each ball of dough one at a time using a rolling pin (see the Recipe Tip for alternatives). If you pick up and move round the flatbread often you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface but only use a little as too much will dry out the dough.) Don’t worry if they aren’t perfect circles!Heat a large frying pan over a medium heat. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on one side – it should puff up a little. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown. Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked. Place the flour and salt in a large bowl and trickle on the water bit by bit. Place the flour and salt in a large bowl and trickle on the water bit by bit. Mix the water and flour mixture together. Kids can mix using one finger so that they don’t get a whole hand covered in dough. Doughy hands can be cleaned by rubbing a little more flour onto the hands over another bowl or the bin – resist the urge to wash doughy hands as you will block the drain! Mix the water and flour mixture together. Kids can mix using one finger so that they don’t get a whole hand covered in dough. Doughy hands can be cleaned by rubbing a little more flour onto the hands over another bowl or the bin – resist the urge to wash doughy hands as you will block the drain! Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Knead the dough for 5 minutes – kids can do this in the bowl or on a clean surface using one or two hands. Knead the dough for 5 minutes – kids can do this in the bowl or on a clean surface using one or two hands. You can cook the breads straight away or leave the dough to stand for about 30 minutes. This is a good time to make a quick filling such as a grated salad or dip. Divide the dough into four balls (or six if you have a smaller frying pan). You can cook the breads straight away or leave the dough to stand for about 30 minutes. This is a good time to make a quick filling such as a grated salad or dip. Divide the dough into four balls (or six if you have a smaller frying pan). On a clean surface, roll each ball of dough one at a time using a rolling pin (see the Recipe Tip for alternatives). If you pick up and move round the flatbread often you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface but only use a little as too much will dry out the dough.) Don’t worry if they aren’t perfect circles! On a clean surface, roll each ball of dough one at a time using a rolling pin (see the Recipe Tip for alternatives). If you pick up and move round the flatbread often you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface but only use a little as too much will dry out the dough.) Don’t worry if they aren’t perfect circles! Heat a large frying pan over a medium heat. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on one side – it should puff up a little. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown. Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked. Heat a large frying pan over a medium heat. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on one side – it should puff up a little. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown. Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked. Recipe tips If you want crisp flatbreads rub them with a little olive oil, chop into strips or triangles with scissors and then fry them for 5–10 minutes, or until crisp. Flatbreads can be rolled out and frozen in a stack. You will need to put a bit of greaseproof paper between each of the breads so they don’t stick. Frozen flatbreads can be cooked from frozen – they will take a few minutes more to cook in a hot frying pan. These flatbreads are so easy that kids can help mix, knead and roll out the dough if an adult helps with the cooking. If you don't have a rolling pin, you can use a tin can or wine bottle instead (just give it a good clean first). Some reusuable water bottles have smooth straight sides too, so they are also a good option. | {
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"content": "Quick flatbreads An average of 4.6 out of 5 stars from 189 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_flatbreads_43123_16x9.jpg Flatbreads are cooked all over the world from Mexican tortillas to Indian chapatis. They are great served soft, filled with slaw or falafels, or baked until crisp and served with dips, soups or stews. Each serving provides 239 kcal, 5g protein, 36.7g carbohydrate (of which 0.3g sugars), 7.6g fat (of which 1.2g saturates), 2g fibre and 0.36g salt. 200g/7oz plain or wholemeal flour¼ tsp salt100ml/3½fl oz warm water2 tbsp oil (olive, sunflower or vegetable), plus extra for cooking 200g/7oz plain or wholemeal flour ¼ tsp salt 100ml/3½fl oz warm water 2 tbsp oil (olive, sunflower or vegetable), plus extra for cooking Method Place the flour and salt in a large bowl and trickle on the water bit by bit.Mix the water and flour mixture together. Kids can mix using one finger so that they don’t get a whole hand covered in dough. Doughy hands can be cleaned by rubbing a little more flour onto the hands over another bowl or the bin – resist the urge to wash doughy hands as you will block the drain!Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Knead the dough for 5 minutes – kids can do this in the bowl or on a clean surface using one or two hands.You can cook the breads straight away or leave the dough to stand for about 30 minutes. This is a good time to make a quick filling such as a grated salad or dip. Divide the dough into four balls (or six if you have a smaller frying pan).On a clean surface, roll each ball of dough one at a time using a rolling pin (see the Recipe Tip for alternatives). If you pick up and move round the flatbread often you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface but only use a little as too much will dry out the dough.) Don’t worry if they aren’t perfect circles!Heat a large frying pan over a medium heat. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on one side – it should puff up a little. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown. Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked. Place the flour and salt in a large bowl and trickle on the water bit by bit. Place the flour and salt in a large bowl and trickle on the water bit by bit. Mix the water and flour mixture together. Kids can mix using one finger so that they don’t get a whole hand covered in dough. Doughy hands can be cleaned by rubbing a little more flour onto the hands over another bowl or the bin – resist the urge to wash doughy hands as you will block the drain! Mix the water and flour mixture together. Kids can mix using one finger so that they don’t get a whole hand covered in dough. Doughy hands can be cleaned by rubbing a little more flour onto the hands over another bowl or the bin – resist the urge to wash doughy hands as you will block the drain! Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Knead the dough for 5 minutes – kids can do this in the bowl or on a clean surface using one or two hands. Knead the dough for 5 minutes – kids can do this in the bowl or on a clean surface using one or two hands. You can cook the breads straight away or leave the dough to stand for about 30 minutes. This is a good time to make a quick filling such as a grated salad or dip. Divide the dough into four balls (or six if you have a smaller frying pan). You can cook the breads straight away or leave the dough to stand for about 30 minutes. This is a good time to make a quick filling such as a grated salad or dip. Divide the dough into four balls (or six if you have a smaller frying pan). On a clean surface, roll each ball of dough one at a time using a rolling pin (see the Recipe Tip for alternatives). If you pick up and move round the flatbread often you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface but only use a little as too much will dry out the dough.) Don’t worry if they aren’t perfect circles! On a clean surface, roll each ball of dough one at a time using a rolling pin (see the Recipe Tip for alternatives). If you pick up and move round the flatbread often you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface but only use a little as too much will dry out the dough.) Don’t worry if they aren’t perfect circles! Heat a large frying pan over a medium heat. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on one side – it should puff up a little. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown. Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked. Heat a large frying pan over a medium heat. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on one side – it should puff up a little. Flip the flatbread over using tongs and then cook for a couple of minutes on the other side. The flatbread should have turned lighter in colour and may have a few spots of brown. Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked. Recipe tips If you want crisp flatbreads rub them with a little olive oil, chop into strips or triangles with scissors and then fry them for 5–10 minutes, or until crisp. Flatbreads can be rolled out and frozen in a stack. You will need to put a bit of greaseproof paper between each of the breads so they don’t stick. Frozen flatbreads can be cooked from frozen – they will take a few minutes more to cook in a hot frying pan. These flatbreads are so easy that kids can help mix, knead and roll out the dough if an adult helps with the cooking. If you don't have a rolling pin, you can use a tin can or wine bottle instead (just give it a good clean first). Some reusuable water bottles have smooth straight sides too, so they are also a good option."
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} | 6d54fef7a92d9efc6ef69bbf30f0a8787c22e8afc60be944481de6bcf25f52a9 | Oaty bars recipe
An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/freezer_oaty_bar_14307_16x9.jpg Using peanut butter instead of butter means less fat and more protein than traditional flapjacks. Each serving provides 136 kcal, 3g protein, 16g carbohydrates (of which 10g sugars), 6g fat (of which 1g saturates), 2g fibre and trace salt. knob of butter, for greasing225g/8oz jumbo rolled oats50g/2oz almonds, skin on60g/2¼oz mixed seeds60g/2¼oz dried cranberries50g/2oz plain or chocolate rice pops100g/3½oz agave syrup100g/3½oz peanut butter125g/4½oz honey knob of butter, for greasing 225g/8oz jumbo rolled oats 50g/2oz almonds, skin on 60g/2¼oz mixed seeds 60g/2¼oz dried cranberries 50g/2oz plain or chocolate rice pops 100g/3½oz agave syrup 100g/3½oz peanut butter 125g/4½oz honey Method Lightly grease a 33x23cm/13x9in baking tray that is about 3cm/1in deep. Line with cling film.Put the oats and almonds in a food processor and blend for 10–20 seconds, until fairly well broken down (you want some texture, but it should be slightly powdery). Tip into a large bowl then add the seeds, cranberries and rice pops and stir really well.Heat the agave syrup, peanut butter and honey in a small saucepan over a medium heat until melted. Stir, then pour this over the oat mixture and mix well with a spoon, until cooled slightly. Mix with your hands to make sure all the oats are coated.Tip into the tin and spread out evenly. Lay a sheet of cling film over the top, then press down firmly to squash the mixture flat. Leave in the freezer for 1 hour until set.Remove the top layer of cling film, then tip out onto a board, remove the remaining cling film and cut into 24 bars.To keep, layer them up between sheets of greaseproof paper and store in a sealed box in the fridge. They can also be kept in the freezer. Lightly grease a 33x23cm/13x9in baking tray that is about 3cm/1in deep. Line with cling film. Lightly grease a 33x23cm/13x9in baking tray that is about 3cm/1in deep. Line with cling film. Put the oats and almonds in a food processor and blend for 10–20 seconds, until fairly well broken down (you want some texture, but it should be slightly powdery). Tip into a large bowl then add the seeds, cranberries and rice pops and stir really well. Put the oats and almonds in a food processor and blend for 10–20 seconds, until fairly well broken down (you want some texture, but it should be slightly powdery). Tip into a large bowl then add the seeds, cranberries and rice pops and stir really well. Heat the agave syrup, peanut butter and honey in a small saucepan over a medium heat until melted. Stir, then pour this over the oat mixture and mix well with a spoon, until cooled slightly. Mix with your hands to make sure all the oats are coated. Heat the agave syrup, peanut butter and honey in a small saucepan over a medium heat until melted. Stir, then pour this over the oat mixture and mix well with a spoon, until cooled slightly. Mix with your hands to make sure all the oats are coated. Tip into the tin and spread out evenly. Lay a sheet of cling film over the top, then press down firmly to squash the mixture flat. Leave in the freezer for 1 hour until set. Tip into the tin and spread out evenly. Lay a sheet of cling film over the top, then press down firmly to squash the mixture flat. Leave in the freezer for 1 hour until set. Remove the top layer of cling film, then tip out onto a board, remove the remaining cling film and cut into 24 bars. Remove the top layer of cling film, then tip out onto a board, remove the remaining cling film and cut into 24 bars. To keep, layer them up between sheets of greaseproof paper and store in a sealed box in the fridge. They can also be kept in the freezer. To keep, layer them up between sheets of greaseproof paper and store in a sealed box in the fridge. They can also be kept in the freezer. Recipe tips Make them with porridge oats and chopped nuts if you don’t have a food processor. If you need these bars to be gluten-free, ensure you use gluten-free oats. | {
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"title": "Oaty bars recipe",
"content": "An average of 4.5 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/freezer_oaty_bar_14307_16x9.jpg Using peanut butter instead of butter means less fat and more protein than traditional flapjacks. Each serving provides 136 kcal, 3g protein, 16g carbohydrates (of which 10g sugars), 6g fat (of which 1g saturates), 2g fibre and trace salt. knob of butter, for greasing225g/8oz jumbo rolled oats50g/2oz almonds, skin on60g/2¼oz mixed seeds60g/2¼oz dried cranberries50g/2oz plain or chocolate rice pops100g/3½oz agave syrup100g/3½oz peanut butter125g/4½oz honey knob of butter, for greasing 225g/8oz jumbo rolled oats 50g/2oz almonds, skin on 60g/2¼oz mixed seeds 60g/2¼oz dried cranberries 50g/2oz plain or chocolate rice pops 100g/3½oz agave syrup 100g/3½oz peanut butter 125g/4½oz honey Method Lightly grease a 33x23cm/13x9in baking tray that is about 3cm/1in deep. Line with cling film.Put the oats and almonds in a food processor and blend for 10–20 seconds, until fairly well broken down (you want some texture, but it should be slightly powdery). Tip into a large bowl then add the seeds, cranberries and rice pops and stir really well.Heat the agave syrup, peanut butter and honey in a small saucepan over a medium heat until melted. Stir, then pour this over the oat mixture and mix well with a spoon, until cooled slightly. Mix with your hands to make sure all the oats are coated.Tip into the tin and spread out evenly. Lay a sheet of cling film over the top, then press down firmly to squash the mixture flat. Leave in the freezer for 1 hour until set.Remove the top layer of cling film, then tip out onto a board, remove the remaining cling film and cut into 24 bars.To keep, layer them up between sheets of greaseproof paper and store in a sealed box in the fridge. They can also be kept in the freezer. Lightly grease a 33x23cm/13x9in baking tray that is about 3cm/1in deep. Line with cling film. Lightly grease a 33x23cm/13x9in baking tray that is about 3cm/1in deep. Line with cling film. Put the oats and almonds in a food processor and blend for 10–20 seconds, until fairly well broken down (you want some texture, but it should be slightly powdery). Tip into a large bowl then add the seeds, cranberries and rice pops and stir really well. Put the oats and almonds in a food processor and blend for 10–20 seconds, until fairly well broken down (you want some texture, but it should be slightly powdery). Tip into a large bowl then add the seeds, cranberries and rice pops and stir really well. Heat the agave syrup, peanut butter and honey in a small saucepan over a medium heat until melted. Stir, then pour this over the oat mixture and mix well with a spoon, until cooled slightly. Mix with your hands to make sure all the oats are coated. Heat the agave syrup, peanut butter and honey in a small saucepan over a medium heat until melted. Stir, then pour this over the oat mixture and mix well with a spoon, until cooled slightly. Mix with your hands to make sure all the oats are coated. Tip into the tin and spread out evenly. Lay a sheet of cling film over the top, then press down firmly to squash the mixture flat. Leave in the freezer for 1 hour until set. Tip into the tin and spread out evenly. Lay a sheet of cling film over the top, then press down firmly to squash the mixture flat. Leave in the freezer for 1 hour until set. Remove the top layer of cling film, then tip out onto a board, remove the remaining cling film and cut into 24 bars. Remove the top layer of cling film, then tip out onto a board, remove the remaining cling film and cut into 24 bars. To keep, layer them up between sheets of greaseproof paper and store in a sealed box in the fridge. They can also be kept in the freezer. To keep, layer them up between sheets of greaseproof paper and store in a sealed box in the fridge. They can also be kept in the freezer. Recipe tips Make them with porridge oats and chopped nuts if you don’t have a food processor. If you need these bars to be gluten-free, ensure you use gluten-free oats."
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} | 4215828a33801c4e944af8f0fc83895d954f00437dfc0efa85a6386d1d17dc0f | Barbecued cauliflower with lemony bulgur recipe
Barbecued cauliflower with lemony bulgur and goats’ cheese An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_cauliflower_with_57425_16x9.jpg Spice-coated cauliflower is quickly charred on the barbecue and served on lemony bulgur with fresh mint and pink peppercorns. A vegetarian dish that’s easy to make and packed with flavour. 200g/7oz bulgur wheat400ml/14fl oz vegetable stock 1 large cauliflower, cut into large florets, leaves separated1 red onion, quartered2 tbsp olive oil2 tsp ground allspice1 tsp ground cumin1 tsp ground coriander½ tsp sea salt flakes100g/3½oz goats’ cheese, crumbled 200g/7oz bulgur wheat 400ml/14fl oz vegetable stock 1 large cauliflower, cut into large florets, leaves separated 1 red onion, quartered 2 tbsp olive oil 2 tsp ground allspice 1 tsp ground cumin 1 tsp ground coriander ½ tsp sea salt flakes 100g/3½oz goats’ cheese, crumbled 20g/¾oz fresh mint, roughly chopped, plus extra mint leaves to serve1 lemon, juice and zest2 tbsp olive oil2 tsp pink peppercorns, plus extra to serve1 tsp sea salt 20g/¾oz fresh mint, roughly chopped, plus extra mint leaves to serve 1 lemon, juice and zest 2 tbsp olive oil 2 tsp pink peppercorns, plus extra to serve 1 tsp sea salt Method Preheat the barbecue. Preheat the oven to 200C/180C Fan/Gas 6. Tip the bulgur wheat and vegetable stock into a casserole dish or roasting tin, cover with the lid or foil, then bake for 15 minutes, until the bulgur wheat is cooked through. Meanwhile, put the cauliflower and its leaves into a large bowl, add the onion, oil, allspice, cumin, coriander and sea salt flakes, and mix well. Mix together all the ingredients for the dressing, then set aside.Once the barbecue is hot, cook the cauliflower florets for 3–4 minutes on each side, until cooked through. The leaves will take about 2 minutes on each side. Transfer all the cooked cauliflower onto a tray, and stir through half the dressing.Stir the remaining dressing through the bulgur wheat. Top with the roasted cauliflower. Scatter over the goats’ cheese, extra mint leaves and pink peppercorns, and serve hot. Preheat the barbecue. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the barbecue. Preheat the oven to 200C/180C Fan/Gas 6. Tip the bulgur wheat and vegetable stock into a casserole dish or roasting tin, cover with the lid or foil, then bake for 15 minutes, until the bulgur wheat is cooked through. Tip the bulgur wheat and vegetable stock into a casserole dish or roasting tin, cover with the lid or foil, then bake for 15 minutes, until the bulgur wheat is cooked through. Meanwhile, put the cauliflower and its leaves into a large bowl, add the onion, oil, allspice, cumin, coriander and sea salt flakes, and mix well. Meanwhile, put the cauliflower and its leaves into a large bowl, add the onion, oil, allspice, cumin, coriander and sea salt flakes, and mix well. Mix together all the ingredients for the dressing, then set aside. Mix together all the ingredients for the dressing, then set aside. Once the barbecue is hot, cook the cauliflower florets for 3–4 minutes on each side, until cooked through. The leaves will take about 2 minutes on each side. Transfer all the cooked cauliflower onto a tray, and stir through half the dressing. Once the barbecue is hot, cook the cauliflower florets for 3–4 minutes on each side, until cooked through. The leaves will take about 2 minutes on each side. Transfer all the cooked cauliflower onto a tray, and stir through half the dressing. Stir the remaining dressing through the bulgur wheat. Top with the roasted cauliflower. Scatter over the goats’ cheese, extra mint leaves and pink peppercorns, and serve hot. Stir the remaining dressing through the bulgur wheat. Top with the roasted cauliflower. Scatter over the goats’ cheese, extra mint leaves and pink peppercorns, and serve hot. | {
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"title": "Barbecued cauliflower with lemony bulgur recipe",
"content": "Barbecued cauliflower with lemony bulgur and goats’ cheese An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_cauliflower_with_57425_16x9.jpg Spice-coated cauliflower is quickly charred on the barbecue and served on lemony bulgur with fresh mint and pink peppercorns. A vegetarian dish that’s easy to make and packed with flavour. 200g/7oz bulgur wheat400ml/14fl oz vegetable stock 1 large cauliflower, cut into large florets, leaves separated1 red onion, quartered2 tbsp olive oil2 tsp ground allspice1 tsp ground cumin1 tsp ground coriander½ tsp sea salt flakes100g/3½oz goats’ cheese, crumbled 200g/7oz bulgur wheat 400ml/14fl oz vegetable stock 1 large cauliflower, cut into large florets, leaves separated 1 red onion, quartered 2 tbsp olive oil 2 tsp ground allspice 1 tsp ground cumin 1 tsp ground coriander ½ tsp sea salt flakes 100g/3½oz goats’ cheese, crumbled 20g/¾oz fresh mint, roughly chopped, plus extra mint leaves to serve1 lemon, juice and zest2 tbsp olive oil2 tsp pink peppercorns, plus extra to serve1 tsp sea salt 20g/¾oz fresh mint, roughly chopped, plus extra mint leaves to serve 1 lemon, juice and zest 2 tbsp olive oil 2 tsp pink peppercorns, plus extra to serve 1 tsp sea salt Method Preheat the barbecue. Preheat the oven to 200C/180C Fan/Gas 6. Tip the bulgur wheat and vegetable stock into a casserole dish or roasting tin, cover with the lid or foil, then bake for 15 minutes, until the bulgur wheat is cooked through. Meanwhile, put the cauliflower and its leaves into a large bowl, add the onion, oil, allspice, cumin, coriander and sea salt flakes, and mix well. Mix together all the ingredients for the dressing, then set aside.Once the barbecue is hot, cook the cauliflower florets for 3–4 minutes on each side, until cooked through. The leaves will take about 2 minutes on each side. Transfer all the cooked cauliflower onto a tray, and stir through half the dressing.Stir the remaining dressing through the bulgur wheat. Top with the roasted cauliflower. Scatter over the goats’ cheese, extra mint leaves and pink peppercorns, and serve hot. Preheat the barbecue. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the barbecue. Preheat the oven to 200C/180C Fan/Gas 6. Tip the bulgur wheat and vegetable stock into a casserole dish or roasting tin, cover with the lid or foil, then bake for 15 minutes, until the bulgur wheat is cooked through. Tip the bulgur wheat and vegetable stock into a casserole dish or roasting tin, cover with the lid or foil, then bake for 15 minutes, until the bulgur wheat is cooked through. Meanwhile, put the cauliflower and its leaves into a large bowl, add the onion, oil, allspice, cumin, coriander and sea salt flakes, and mix well. Meanwhile, put the cauliflower and its leaves into a large bowl, add the onion, oil, allspice, cumin, coriander and sea salt flakes, and mix well. Mix together all the ingredients for the dressing, then set aside. Mix together all the ingredients for the dressing, then set aside. Once the barbecue is hot, cook the cauliflower florets for 3–4 minutes on each side, until cooked through. The leaves will take about 2 minutes on each side. Transfer all the cooked cauliflower onto a tray, and stir through half the dressing. Once the barbecue is hot, cook the cauliflower florets for 3–4 minutes on each side, until cooked through. The leaves will take about 2 minutes on each side. Transfer all the cooked cauliflower onto a tray, and stir through half the dressing. Stir the remaining dressing through the bulgur wheat. Top with the roasted cauliflower. Scatter over the goats’ cheese, extra mint leaves and pink peppercorns, and serve hot. Stir the remaining dressing through the bulgur wheat. Top with the roasted cauliflower. Scatter over the goats’ cheese, extra mint leaves and pink peppercorns, and serve hot."
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} | 37db15229ecb3285931a2f0b02470014abbbb5e16d877c275e38032947d16087 | Red cabbage salad recipe
An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/redcabbagesalad_78385_16x9.jpg This red cabbage salad is a colourful variation on a classic coleslaw. It includes zingy flavours of grapefruit, ginger, fresh mint and coriander. Serve at summer barbecues, picnics with burgers or as an irresistible addition to a festive winter buffet. Each serving provides 193kcal, 4g protein, 20g carbohydrate (of which 20g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.2g salt. ½ red cabbage, cored and finely shredded¼ Savoy cabbage, cored and finely shredded1 large carrot, finely shredded 1 red grapefruit, peeled and segmented2 tbsp finely chopped fresh mint leaves, plus extra to garnish2 tbsp finely chopped fresh coriander, plus extra to garnish4 tbsp natural yoghurt2 tbsp mayonnaise 1 tsp cumin seeds, toasted2 limes, juice only1 tsp finely grated fresh root ginger1 red chilli, finely chopped2 tsp clear honeysea salt1 tsp nigella seeds, to garnish ½ red cabbage, cored and finely shredded ¼ Savoy cabbage, cored and finely shredded 1 large carrot, finely shredded 1 red grapefruit, peeled and segmented 2 tbsp finely chopped fresh mint leaves, plus extra to garnish 2 tbsp finely chopped fresh coriander, plus extra to garnish 4 tbsp natural yoghurt 2 tbsp mayonnaise 1 tsp cumin seeds, toasted 2 limes, juice only 1 tsp finely grated fresh root ginger 1 red chilli, finely chopped 2 tsp clear honey sea salt 1 tsp nigella seeds, to garnish Method Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander.Whisk together the yoghurt, mayonnaise, cumin, lime juice, ginger, chilli and honey and season with salt to taste. Pour this mixture over the salad and mix well.Leave to stand for 30 minutes at room temperature.Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs. Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander. Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander. Whisk together the yoghurt, mayonnaise, cumin, lime juice, ginger, chilli and honey and season with salt to taste. Pour this mixture over the salad and mix well. Whisk together the yoghurt, mayonnaise, cumin, lime juice, ginger, chilli and honey and season with salt to taste. Pour this mixture over the salad and mix well. Leave to stand for 30 minutes at room temperature. Leave to stand for 30 minutes at room temperature. Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs. Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Red cabbage salad recipe",
"content": "An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/redcabbagesalad_78385_16x9.jpg This red cabbage salad is a colourful variation on a classic coleslaw. It includes zingy flavours of grapefruit, ginger, fresh mint and coriander. Serve at summer barbecues, picnics with burgers or as an irresistible addition to a festive winter buffet. Each serving provides 193kcal, 4g protein, 20g carbohydrate (of which 20g sugars), 9g fat (of which 1g saturates), 9g fibre and 0.2g salt. ½ red cabbage, cored and finely shredded¼ Savoy cabbage, cored and finely shredded1 large carrot, finely shredded 1 red grapefruit, peeled and segmented2 tbsp finely chopped fresh mint leaves, plus extra to garnish2 tbsp finely chopped fresh coriander, plus extra to garnish4 tbsp natural yoghurt2 tbsp mayonnaise 1 tsp cumin seeds, toasted2 limes, juice only1 tsp finely grated fresh root ginger1 red chilli, finely chopped2 tsp clear honeysea salt1 tsp nigella seeds, to garnish ½ red cabbage, cored and finely shredded ¼ Savoy cabbage, cored and finely shredded 1 large carrot, finely shredded 1 red grapefruit, peeled and segmented 2 tbsp finely chopped fresh mint leaves, plus extra to garnish 2 tbsp finely chopped fresh coriander, plus extra to garnish 4 tbsp natural yoghurt 2 tbsp mayonnaise 1 tsp cumin seeds, toasted 2 limes, juice only 1 tsp finely grated fresh root ginger 1 red chilli, finely chopped 2 tsp clear honey sea salt 1 tsp nigella seeds, to garnish Method Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander.Whisk together the yoghurt, mayonnaise, cumin, lime juice, ginger, chilli and honey and season with salt to taste. Pour this mixture over the salad and mix well.Leave to stand for 30 minutes at room temperature.Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs. Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander. Put all the cabbage in a wide bowl and add the carrot, grapefruit, mint and coriander. Whisk together the yoghurt, mayonnaise, cumin, lime juice, ginger, chilli and honey and season with salt to taste. Pour this mixture over the salad and mix well. Whisk together the yoghurt, mayonnaise, cumin, lime juice, ginger, chilli and honey and season with salt to taste. Pour this mixture over the salad and mix well. Leave to stand for 30 minutes at room temperature. Leave to stand for 30 minutes at room temperature. Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs. Just before serving, mix again, then scatter over the nigella seeds and extra chopped herbs."
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} | 2e5f0fcca1ba43d77f6bb39b9f699ce0e9cc9f747fdee0a4157a88c7ae3bdd0f | Roast harissa chicken with flatbreads recipe
To make the chicken, preheat the oven to 210C/190C Fan/Gas 6½. In a dry frying pan, toast the cumin and coriander seeds until lightly toasted and fragrant. Place in a food processor along with the paprika, harissa, half of the coriander and parsley (stalks and all), and garlic. Add the lemon zest, season well with salt and pepper and blitz to a paste. Add the butter and oil and pulse until smooth. Use your hands to gently and carefully prise the chicken skin away from each breast, to create a pocket. Slash the skin on the thighs and rub the harissa butter all over – under the skin mainly and into the thighs. Rub any remaining butter all over the top. Place in a small snug-fitting roasting tin. Pop the chicken in the oven and roast for around 1¼ hours, or until golden and crisp but cooked through. Baste the chicken a couple of times during cooking with all the buttery juices in the tin. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. (Leave the chicken to rest for 15 minutes before carving - carve traditionally or shred the meat into the buttery juices to keep the meat insanely moist.)While the meat is resting, place the onion and chilli in a bowl, squeeze over the lemon juice and season with salt. Toss together. Pick the remaining herbs, toss together and stir into the onion pickle. To make the flatbreads, place the flour in a large bowl and mix in the yoghurt, oil and salt. Stir with a fork until it all comes together, then knead with your hands until it forms a smooth dough. Evenly divide the dough into 4–8 pieces, depending on how large you want the flatbreads to be. Roll into balls and then roll each out into a large circle that is 1cm/½in thick. Place a large lidded frying pan over a medium heat. Drizzle with a little oil and pop in one of the flatbreads. Cover with a lid and cook for 1 minute, then cook for 1 minute without the lid. Flip the flatbread over and cook for a further 2–3 minutes without the lid. Wrap in a tea towel and repeat with the rest of the dough. To serve, spread the yoghurt over each flatbread, top with the shredded chicken, its juices and the onion pickle. Roll up and tuck in. To make the chicken, preheat the oven to 210C/190C Fan/Gas 6½. To make the chicken, preheat the oven to 210C/190C Fan/Gas 6½. In a dry frying pan, toast the cumin and coriander seeds until lightly toasted and fragrant. In a dry frying pan, toast the cumin and coriander seeds until lightly toasted and fragrant. Place in a food processor along with the paprika, harissa, half of the coriander and parsley (stalks and all), and garlic. Add the lemon zest, season well with salt and pepper and blitz to a paste. Add the butter and oil and pulse until smooth. Place in a food processor along with the paprika, harissa, half of the coriander and parsley (stalks and all), and garlic. Add the lemon zest, season well with salt and pepper and blitz to a paste. Add the butter and oil and pulse until smooth. Use your hands to gently and carefully prise the chicken skin away from each breast, to create a pocket. Slash the skin on the thighs and rub the harissa butter all over – under the skin mainly and into the thighs. Rub any remaining butter all over the top. Place in a small snug-fitting roasting tin. Use your hands to gently and carefully prise the chicken skin away from each breast, to create a pocket. Slash the skin on the thighs and rub the harissa butter all over – under the skin mainly and into the thighs. Rub any remaining butter all over the top. Place in a small snug-fitting roasting tin. Pop the chicken in the oven and roast for around 1¼ hours, or until golden and crisp but cooked through. Baste the chicken a couple of times during cooking with all the buttery juices in the tin. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. (Leave the chicken to rest for 15 minutes before carving - carve traditionally or shred the meat into the buttery juices to keep the meat insanely moist.) Pop the chicken in the oven and roast for around 1¼ hours, or until golden and crisp but cooked through. Baste the chicken a couple of times during cooking with all the buttery juices in the tin. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. (Leave the chicken to rest for 15 minutes before carving - carve traditionally or shred the meat into the buttery juices to keep the meat insanely moist.) While the meat is resting, place the onion and chilli in a bowl, squeeze over the lemon juice and season with salt. Toss together. Pick the remaining herbs, toss together and stir into the onion pickle. While the meat is resting, place the onion and chilli in a bowl, squeeze over the lemon juice and season with salt. Toss together. Pick the remaining herbs, toss together and stir into the onion pickle. To make the flatbreads, place the flour in a large bowl and mix in the yoghurt, oil and salt. Stir with a fork until it all comes together, then knead with your hands until it forms a smooth dough. To make the flatbreads, place the flour in a large bowl and mix in the yoghurt, oil and salt. Stir with a fork until it all comes together, then knead with your hands until it forms a smooth dough. Evenly divide the dough into 4–8 pieces, depending on how large you want the flatbreads to be. Roll into balls and then roll each out into a large circle that is 1cm/½in thick. Evenly divide the dough into 4–8 pieces, depending on how large you want the flatbreads to be. Roll into balls and then roll each out into a large circle that is 1cm/½in thick. Place a large lidded frying pan over a medium heat. Drizzle with a little oil and pop in one of the flatbreads. Cover with a lid and cook for 1 minute, then cook for 1 minute without the lid. Flip the flatbread over and cook for a further 2–3 minutes without the lid. Wrap in a tea towel and repeat with the rest of the dough. Place a large lidded frying pan over a medium heat. Drizzle with a little oil and pop in one of the flatbreads. Cover with a lid and cook for 1 minute, then cook for 1 minute without the lid. Flip the flatbread over and cook for a further 2–3 minutes without the lid. Wrap in a tea towel and repeat with the rest of the dough. To serve, spread the yoghurt over each flatbread, top with the shredded chicken, its juices and the onion pickle. Roll up and tuck in. To serve, spread the yoghurt over each flatbread, top with the shredded chicken, its juices and the onion pickle. Roll up and tuck in. | {
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"title": "Roast harissa chicken with flatbreads recipe",
"content": "To make the chicken, preheat the oven to 210C/190C Fan/Gas 6½. In a dry frying pan, toast the cumin and coriander seeds until lightly toasted and fragrant. Place in a food processor along with the paprika, harissa, half of the coriander and parsley (stalks and all), and garlic. Add the lemon zest, season well with salt and pepper and blitz to a paste. Add the butter and oil and pulse until smooth. Use your hands to gently and carefully prise the chicken skin away from each breast, to create a pocket. Slash the skin on the thighs and rub the harissa butter all over – under the skin mainly and into the thighs. Rub any remaining butter all over the top. Place in a small snug-fitting roasting tin. Pop the chicken in the oven and roast for around 1¼ hours, or until golden and crisp but cooked through. Baste the chicken a couple of times during cooking with all the buttery juices in the tin. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. (Leave the chicken to rest for 15 minutes before carving - carve traditionally or shred the meat into the buttery juices to keep the meat insanely moist.)While the meat is resting, place the onion and chilli in a bowl, squeeze over the lemon juice and season with salt. Toss together. Pick the remaining herbs, toss together and stir into the onion pickle. To make the flatbreads, place the flour in a large bowl and mix in the yoghurt, oil and salt. Stir with a fork until it all comes together, then knead with your hands until it forms a smooth dough. Evenly divide the dough into 4–8 pieces, depending on how large you want the flatbreads to be. Roll into balls and then roll each out into a large circle that is 1cm/½in thick. Place a large lidded frying pan over a medium heat. Drizzle with a little oil and pop in one of the flatbreads. Cover with a lid and cook for 1 minute, then cook for 1 minute without the lid. Flip the flatbread over and cook for a further 2–3 minutes without the lid. Wrap in a tea towel and repeat with the rest of the dough. To serve, spread the yoghurt over each flatbread, top with the shredded chicken, its juices and the onion pickle. Roll up and tuck in. To make the chicken, preheat the oven to 210C/190C Fan/Gas 6½. To make the chicken, preheat the oven to 210C/190C Fan/Gas 6½. In a dry frying pan, toast the cumin and coriander seeds until lightly toasted and fragrant. In a dry frying pan, toast the cumin and coriander seeds until lightly toasted and fragrant. Place in a food processor along with the paprika, harissa, half of the coriander and parsley (stalks and all), and garlic. Add the lemon zest, season well with salt and pepper and blitz to a paste. Add the butter and oil and pulse until smooth. Place in a food processor along with the paprika, harissa, half of the coriander and parsley (stalks and all), and garlic. Add the lemon zest, season well with salt and pepper and blitz to a paste. Add the butter and oil and pulse until smooth. Use your hands to gently and carefully prise the chicken skin away from each breast, to create a pocket. Slash the skin on the thighs and rub the harissa butter all over – under the skin mainly and into the thighs. Rub any remaining butter all over the top. Place in a small snug-fitting roasting tin. Use your hands to gently and carefully prise the chicken skin away from each breast, to create a pocket. Slash the skin on the thighs and rub the harissa butter all over – under the skin mainly and into the thighs. Rub any remaining butter all over the top. Place in a small snug-fitting roasting tin. Pop the chicken in the oven and roast for around 1¼ hours, or until golden and crisp but cooked through. Baste the chicken a couple of times during cooking with all the buttery juices in the tin. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. (Leave the chicken to rest for 15 minutes before carving - carve traditionally or shred the meat into the buttery juices to keep the meat insanely moist.) Pop the chicken in the oven and roast for around 1¼ hours, or until golden and crisp but cooked through. Baste the chicken a couple of times during cooking with all the buttery juices in the tin. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. (Leave the chicken to rest for 15 minutes before carving - carve traditionally or shred the meat into the buttery juices to keep the meat insanely moist.) While the meat is resting, place the onion and chilli in a bowl, squeeze over the lemon juice and season with salt. Toss together. Pick the remaining herbs, toss together and stir into the onion pickle. While the meat is resting, place the onion and chilli in a bowl, squeeze over the lemon juice and season with salt. Toss together. Pick the remaining herbs, toss together and stir into the onion pickle. To make the flatbreads, place the flour in a large bowl and mix in the yoghurt, oil and salt. Stir with a fork until it all comes together, then knead with your hands until it forms a smooth dough. To make the flatbreads, place the flour in a large bowl and mix in the yoghurt, oil and salt. Stir with a fork until it all comes together, then knead with your hands until it forms a smooth dough. Evenly divide the dough into 4–8 pieces, depending on how large you want the flatbreads to be. Roll into balls and then roll each out into a large circle that is 1cm/½in thick. Evenly divide the dough into 4–8 pieces, depending on how large you want the flatbreads to be. Roll into balls and then roll each out into a large circle that is 1cm/½in thick. Place a large lidded frying pan over a medium heat. Drizzle with a little oil and pop in one of the flatbreads. Cover with a lid and cook for 1 minute, then cook for 1 minute without the lid. Flip the flatbread over and cook for a further 2–3 minutes without the lid. Wrap in a tea towel and repeat with the rest of the dough. Place a large lidded frying pan over a medium heat. Drizzle with a little oil and pop in one of the flatbreads. Cover with a lid and cook for 1 minute, then cook for 1 minute without the lid. Flip the flatbread over and cook for a further 2–3 minutes without the lid. Wrap in a tea towel and repeat with the rest of the dough. To serve, spread the yoghurt over each flatbread, top with the shredded chicken, its juices and the onion pickle. Roll up and tuck in. To serve, spread the yoghurt over each flatbread, top with the shredded chicken, its juices and the onion pickle. Roll up and tuck in."
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} | 391af509b566e2581182315b70cb26adc6194db6987eb7bdaf1c69f03758e6e5 | Salmon and watercress tart recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_watercress_05414_16x9.jpg Buttery pastry, rich salmon and peppery watercress make this creamy quiche by Nigel Slater a real treat to come home to. For this recipe you will also need a round, loose-bottomed 24cm/10in tart case at least 3.5cm/1½in deep, plus baking beans for baking blind. 200g/7oz plain flour, plus extra for dusting 100g/3½oz butter, cut into small pieces, plus extra for greasing1 free-range egg yolk a little water 200g/7oz plain flour, plus extra for dusting 100g/3½oz butter, cut into small pieces, plus extra for greasing 1 free-range egg yolk a little water 400g/14oz salmon filleta little butter or groundnut oilsalt and black pepper2 large handfuls watercress4 free-range eggs400ml/14fl oz double cream 400g/14oz salmon fillet a little butter or groundnut oil salt and black pepper 2 large handfuls watercress 4 free-range eggs 400ml/14fl oz double cream Method For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you prefer, rub the butter into the flour in a bowl with your fingertips. Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven. Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes. Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out. Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/160C FanGas 4.For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case. Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry. Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm. For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you prefer, rub the butter into the flour in a bowl with your fingertips. For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you prefer, rub the butter into the flour in a bowl with your fingertips. Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven. Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven. Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes. Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes. Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out. Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out. Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/160C FanGas 4. Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/160C FanGas 4. For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case. For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case. Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry. Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry. Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm. Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm. | {
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"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_and_watercress_05414_16x9.jpg Buttery pastry, rich salmon and peppery watercress make this creamy quiche by Nigel Slater a real treat to come home to. For this recipe you will also need a round, loose-bottomed 24cm/10in tart case at least 3.5cm/1½in deep, plus baking beans for baking blind. 200g/7oz plain flour, plus extra for dusting 100g/3½oz butter, cut into small pieces, plus extra for greasing1 free-range egg yolk a little water 200g/7oz plain flour, plus extra for dusting 100g/3½oz butter, cut into small pieces, plus extra for greasing 1 free-range egg yolk a little water 400g/14oz salmon filleta little butter or groundnut oilsalt and black pepper2 large handfuls watercress4 free-range eggs400ml/14fl oz double cream 400g/14oz salmon fillet a little butter or groundnut oil salt and black pepper 2 large handfuls watercress 4 free-range eggs 400ml/14fl oz double cream Method For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you prefer, rub the butter into the flour in a bowl with your fingertips. Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven. Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes. Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out. Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/160C FanGas 4.For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case. Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry. Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm. For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you prefer, rub the butter into the flour in a bowl with your fingertips. For the pastry case, put the flour and butter into the bowl of a food processor. Add a pinch of salt and blitz until the mixture resembles fine breadcrumbs. If you prefer, rub the butter into the flour in a bowl with your fingertips. Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven. Add the egg yolk and enough water to bring the dough to a firm ball. The less water you add the better, as too much will cause your pastry case to shrink in the oven. Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes. Pat the pastry into a flat round on a floured surface then roll out to a rough circle large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour, shake out any surplus then lower in the circle of pastry. Push the pastry right into the corner where the rim joins the base without stretching it. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes. Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out. Set the oven at 200C/400F/Gas 6. Put a baking sheet in the oven to warm. Line the pastry case with kitchen foil and baking beans and slide onto the hot baking sheet. Bake for 15 minutes, then remove from the oven and carefully lift the beans and foil out. Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/160C FanGas 4. Return the pastry case to the oven for five minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven temperature down to 180C/160C FanGas 4. For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case. For the filling, place the salmon in a baking dish, brush with oil or butter, season lightly with salt and pepper and bake for 15 minutes, or until the flakes part easily. Remove from the oven and leave to cool a little, then break into large pieces. Place the pieces of fish in the tart case. Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry. Wash the watercress leaves and remove and discard the thickest of the stems. Put the still-wet watercress into a saucepan, cover tightly with a lid and place over a high heat. Cook for a couple of minutes, or until the leaves wilt a little. They should keep their colour. Turn the watercress over once with tongs, let it steam a further few seconds, then remove from the heat, cool under cold running water and squeeze dry. Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm. Tuck the watercress into the tart case in between the salmon pieces. Gently whisk the eggs and cream, pour into the case and bake for 25 minutes, or until set. Serve warm."
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} | 28d00f1287a2d48280cc152a884d137623bc72dc29af4de317a9d7d733c7f625 | Perfect potato salad recipe
An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potatosalad_67592_16x9.jpg Looking for the perfect potato salad recipe? Give the humble spud a quick makeover with a delicious tarragon, walnut and honey dressing. Use the best Jersey Royal potatoes when they're in season for the most delicious potato salad you'll eat. Each serving provides 220 kcal, 4g protein, 25g carbohydrates (of which 3.5g sugars), 11g fat (of which 1.5g saturates), 3g fibre and 0.14g salt. 2 tbsp walnut pieces (optional)1 tbsp tarragon or cider vinegar 2 tsp Dijon mustard2 tbsp olive oil2 tbsp walnut oil1 tsp runny honey or maple syrupflaked sea salt and freshly ground black pepper900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed1 tbsp chopped fresh tarragon leaves1 large shallot, finely chopped2 tbsp chopped cornichons or gherkins (optional) 2 tbsp walnut pieces (optional) 1 tbsp tarragon or cider vinegar 2 tsp Dijon mustard 2 tbsp olive oil 2 tbsp walnut oil 1 tsp runny honey or maple syrup flaked sea salt and freshly ground black pepper 900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed 1 tbsp chopped fresh tarragon leaves 1 large shallot, finely chopped 2 tbsp chopped cornichons or gherkins (optional) Method If you're using the walnuts, place in a hot oven (about 200C/180C Fan/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.Cook the potatoes in boiling salted water for about 15–20 minutes, until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating. If you're using the walnuts, place in a hot oven (about 200C/180C Fan/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts. If you're using the walnuts, place in a hot oven (about 200C/180C Fan/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred. Cook the potatoes in boiling salted water for about 15–20 minutes, until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large. Cook the potatoes in boiling salted water for about 15–20 minutes, until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating. Recipe tips If cooking for vegans, use maple syrup instead of honey. | {
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"content": "An average of 4.5 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potatosalad_67592_16x9.jpg Looking for the perfect potato salad recipe? Give the humble spud a quick makeover with a delicious tarragon, walnut and honey dressing. Use the best Jersey Royal potatoes when they're in season for the most delicious potato salad you'll eat. Each serving provides 220 kcal, 4g protein, 25g carbohydrates (of which 3.5g sugars), 11g fat (of which 1.5g saturates), 3g fibre and 0.14g salt. 2 tbsp walnut pieces (optional)1 tbsp tarragon or cider vinegar 2 tsp Dijon mustard2 tbsp olive oil2 tbsp walnut oil1 tsp runny honey or maple syrupflaked sea salt and freshly ground black pepper900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed1 tbsp chopped fresh tarragon leaves1 large shallot, finely chopped2 tbsp chopped cornichons or gherkins (optional) 2 tbsp walnut pieces (optional) 1 tbsp tarragon or cider vinegar 2 tsp Dijon mustard 2 tbsp olive oil 2 tbsp walnut oil 1 tsp runny honey or maple syrup flaked sea salt and freshly ground black pepper 900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed 1 tbsp chopped fresh tarragon leaves 1 large shallot, finely chopped 2 tbsp chopped cornichons or gherkins (optional) Method If you're using the walnuts, place in a hot oven (about 200C/180C Fan/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.Cook the potatoes in boiling salted water for about 15–20 minutes, until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating. If you're using the walnuts, place in a hot oven (about 200C/180C Fan/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts. If you're using the walnuts, place in a hot oven (about 200C/180C Fan/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred. Cook the potatoes in boiling salted water for about 15–20 minutes, until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large. Cook the potatoes in boiling salted water for about 15–20 minutes, until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating. Recipe tips If cooking for vegans, use maple syrup instead of honey."
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} | 75584a8e70cf172a27bbd425f6945d3761e118d6fe35dbd57177fdf4ca02f138 | Antipasti orzo salad recipe
An average of 4.4 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/antipasti_orzo_salad_95138_16x9.jpg Serve this antipasti orzo salad as a main course or on a party table – it’s a great crowd pleaser and fridge clearer. The dressing is made from the oil from the jarred vegetables, and you can use any you like – it doesn’t matter if you only have a few artichokes, or more sun-dried tomatoes. 300g/10½oz orzo pasta120g/4¼oz sun-dried tomatoes100g/3½oz artichokes80g/2¾oz jarred roasted peppers100g/3½oz olives, pitted, or 80g/2¾oz pitted olives2 tbsp capers, drained 400g tin chickpeas, drained and rinsed100g/3½oz Parmesan (or similar vegetarian hard cheese), coarsely gratedextra virgin olive oil (optional)salt1 bunch parsley, finely chopped 300g/10½oz orzo pasta 120g/4¼oz sun-dried tomatoes 100g/3½oz artichokes 80g/2¾oz jarred roasted peppers 100g/3½oz olives, pitted, or 80g/2¾oz pitted olives 2 tbsp capers, drained 400g tin chickpeas, drained and rinsed 100g/3½oz Parmesan (or similar vegetarian hard cheese), coarsely grated extra virgin olive oil (optional) salt 1 bunch parsley, finely chopped Method Cook the orzo in salted boiling water according to the packet instructions. You don’t want al dente pasta for this dish: it should be thoroughly cooked, with no firm core. If necessary, cook for a minute or two more. Meanwhile, chop the sun-dried tomatoes, artichokes and peppers into roughly 1cm/½in pieces and add to a large serving bowl. Roughly chop the olives and capers and add to the bowl, along with the chickpeas and Parmesan.Add 4 tablespoons of oil from the jar of sun-dried tomatoes or artichokes. If you don’t have enough, use some extra virgin olive oil.Drain the orzo into a sieve and refresh under cold running water, then shake off the excess water. (If not serving immediately, cool the orzo completely.)Add the pasta to the serving bowl and stir to combine, adding a little more oil if you like. Just before serving, stir through the parsley. Cook the orzo in salted boiling water according to the packet instructions. You don’t want al dente pasta for this dish: it should be thoroughly cooked, with no firm core. If necessary, cook for a minute or two more. Cook the orzo in salted boiling water according to the packet instructions. You don’t want al dente pasta for this dish: it should be thoroughly cooked, with no firm core. If necessary, cook for a minute or two more. Meanwhile, chop the sun-dried tomatoes, artichokes and peppers into roughly 1cm/½in pieces and add to a large serving bowl. Meanwhile, chop the sun-dried tomatoes, artichokes and peppers into roughly 1cm/½in pieces and add to a large serving bowl. Roughly chop the olives and capers and add to the bowl, along with the chickpeas and Parmesan. Roughly chop the olives and capers and add to the bowl, along with the chickpeas and Parmesan. Add 4 tablespoons of oil from the jar of sun-dried tomatoes or artichokes. If you don’t have enough, use some extra virgin olive oil. Add 4 tablespoons of oil from the jar of sun-dried tomatoes or artichokes. If you don’t have enough, use some extra virgin olive oil. Drain the orzo into a sieve and refresh under cold running water, then shake off the excess water. (If not serving immediately, cool the orzo completely.) Drain the orzo into a sieve and refresh under cold running water, then shake off the excess water. (If not serving immediately, cool the orzo completely.) Add the pasta to the serving bowl and stir to combine, adding a little more oil if you like. Add the pasta to the serving bowl and stir to combine, adding a little more oil if you like. Just before serving, stir through the parsley. Just before serving, stir through the parsley. Recipe tips Instead of parsley, use basil or other fresh herbs. | {
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"title": "Antipasti orzo salad recipe",
"content": "An average of 4.4 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/antipasti_orzo_salad_95138_16x9.jpg Serve this antipasti orzo salad as a main course or on a party table – it’s a great crowd pleaser and fridge clearer. The dressing is made from the oil from the jarred vegetables, and you can use any you like – it doesn’t matter if you only have a few artichokes, or more sun-dried tomatoes. 300g/10½oz orzo pasta120g/4¼oz sun-dried tomatoes100g/3½oz artichokes80g/2¾oz jarred roasted peppers100g/3½oz olives, pitted, or 80g/2¾oz pitted olives2 tbsp capers, drained 400g tin chickpeas, drained and rinsed100g/3½oz Parmesan (or similar vegetarian hard cheese), coarsely gratedextra virgin olive oil (optional)salt1 bunch parsley, finely chopped 300g/10½oz orzo pasta 120g/4¼oz sun-dried tomatoes 100g/3½oz artichokes 80g/2¾oz jarred roasted peppers 100g/3½oz olives, pitted, or 80g/2¾oz pitted olives 2 tbsp capers, drained 400g tin chickpeas, drained and rinsed 100g/3½oz Parmesan (or similar vegetarian hard cheese), coarsely grated extra virgin olive oil (optional) salt 1 bunch parsley, finely chopped Method Cook the orzo in salted boiling water according to the packet instructions. You don’t want al dente pasta for this dish: it should be thoroughly cooked, with no firm core. If necessary, cook for a minute or two more. Meanwhile, chop the sun-dried tomatoes, artichokes and peppers into roughly 1cm/½in pieces and add to a large serving bowl. Roughly chop the olives and capers and add to the bowl, along with the chickpeas and Parmesan.Add 4 tablespoons of oil from the jar of sun-dried tomatoes or artichokes. If you don’t have enough, use some extra virgin olive oil.Drain the orzo into a sieve and refresh under cold running water, then shake off the excess water. (If not serving immediately, cool the orzo completely.)Add the pasta to the serving bowl and stir to combine, adding a little more oil if you like. Just before serving, stir through the parsley. Cook the orzo in salted boiling water according to the packet instructions. You don’t want al dente pasta for this dish: it should be thoroughly cooked, with no firm core. If necessary, cook for a minute or two more. Cook the orzo in salted boiling water according to the packet instructions. You don’t want al dente pasta for this dish: it should be thoroughly cooked, with no firm core. If necessary, cook for a minute or two more. Meanwhile, chop the sun-dried tomatoes, artichokes and peppers into roughly 1cm/½in pieces and add to a large serving bowl. Meanwhile, chop the sun-dried tomatoes, artichokes and peppers into roughly 1cm/½in pieces and add to a large serving bowl. Roughly chop the olives and capers and add to the bowl, along with the chickpeas and Parmesan. Roughly chop the olives and capers and add to the bowl, along with the chickpeas and Parmesan. Add 4 tablespoons of oil from the jar of sun-dried tomatoes or artichokes. If you don’t have enough, use some extra virgin olive oil. Add 4 tablespoons of oil from the jar of sun-dried tomatoes or artichokes. If you don’t have enough, use some extra virgin olive oil. Drain the orzo into a sieve and refresh under cold running water, then shake off the excess water. (If not serving immediately, cool the orzo completely.) Drain the orzo into a sieve and refresh under cold running water, then shake off the excess water. (If not serving immediately, cool the orzo completely.) Add the pasta to the serving bowl and stir to combine, adding a little more oil if you like. Add the pasta to the serving bowl and stir to combine, adding a little more oil if you like. Just before serving, stir through the parsley. Just before serving, stir through the parsley. Recipe tips Instead of parsley, use basil or other fresh herbs."
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"$oid": "68bacdaaeb3bdbfd0cbfff8b"
} | 48a748d9adf4f50dc067abd396adbb46ec64f0db66deadd9cf71121b704a7ba2 | Tandoori lamb wrap recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tandoorilambwrap_86564_16x9.jpg These wraps are the perfect grab-and-go meal. You can also use seasoned yoghurt and some fresh chopped coriander and mint instead of the chutney. 150ml/5fl oz Greek-style yoghurt ½ small onion, roughly chopped1 garlic clove, peeled and chopped2.5cm/1in piece fresh ginger, peeled and chopped2 tsp each garam masala and ground cumin1 tsp ground coriander½ tsp ground fennel seeds¼ tsp freshly ground black pepper 1 tbsp vegetable oil2 tbsp fresh coriander leaves½ tsp red chilli powder, or to taste2 tsp lemon juice1 tsp salt, or to taste 150ml/5fl oz Greek-style yoghurt ½ small onion, roughly chopped 1 garlic clove, peeled and chopped 2.5cm/1in piece fresh ginger, peeled and chopped 2 tsp each garam masala and ground cumin 1 tsp ground coriander ½ tsp ground fennel seeds ¼ tsp freshly ground black pepper 1 tbsp vegetable oil 2 tbsp fresh coriander leaves ½ tsp red chilli powder, or to taste 2 tsp lemon juice 1 tsp salt, or to taste 400g/14oz lamb (leg meat is ideal), bones removed, cut into 2cm/1in cubes and pierced with a fork 2 tbsp melted butter, for basting 400g/14oz lamb (leg meat is ideal), bones removed, cut into 2cm/1in cubes and pierced with a fork 2 tbsp melted butter, for basting 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking½ onion, finely sliced2 tomatoes, finely sliced1 Little Gem lettuce, finely sliced 100ml/3½fl oz green chutney, mixed with 3 tbsp yoghurt, to serveYou'll need ten wooden skewers, soaked in water for half an hour 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking ½ onion, finely sliced 2 tomatoes, finely sliced 1 Little Gem lettuce, finely sliced 100ml/3½fl oz green chutney, mixed with 3 tbsp yoghurt, to serve green chutney You'll need ten wooden skewers, soaked in water for half an hour Method Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking.Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done.Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve. Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking. Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking. Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done. Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done. Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve. Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/tandoorilambwrap_86564",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Tandoori lamb wrap 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/tandoorilambwrap_86564_16x9.jpg These wraps are the perfect grab-and-go meal. You can also use seasoned yoghurt and some fresh chopped coriander and mint instead of the chutney. 150ml/5fl oz Greek-style yoghurt ½ small onion, roughly chopped1 garlic clove, peeled and chopped2.5cm/1in piece fresh ginger, peeled and chopped2 tsp each garam masala and ground cumin1 tsp ground coriander½ tsp ground fennel seeds¼ tsp freshly ground black pepper 1 tbsp vegetable oil2 tbsp fresh coriander leaves½ tsp red chilli powder, or to taste2 tsp lemon juice1 tsp salt, or to taste 150ml/5fl oz Greek-style yoghurt ½ small onion, roughly chopped 1 garlic clove, peeled and chopped 2.5cm/1in piece fresh ginger, peeled and chopped 2 tsp each garam masala and ground cumin 1 tsp ground coriander ½ tsp ground fennel seeds ¼ tsp freshly ground black pepper 1 tbsp vegetable oil 2 tbsp fresh coriander leaves ½ tsp red chilli powder, or to taste 2 tsp lemon juice 1 tsp salt, or to taste 400g/14oz lamb (leg meat is ideal), bones removed, cut into 2cm/1in cubes and pierced with a fork 2 tbsp melted butter, for basting 400g/14oz lamb (leg meat is ideal), bones removed, cut into 2cm/1in cubes and pierced with a fork 2 tbsp melted butter, for basting 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking½ onion, finely sliced2 tomatoes, finely sliced1 Little Gem lettuce, finely sliced 100ml/3½fl oz green chutney, mixed with 3 tbsp yoghurt, to serveYou'll need ten wooden skewers, soaked in water for half an hour 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking ½ onion, finely sliced 2 tomatoes, finely sliced 1 Little Gem lettuce, finely sliced 100ml/3½fl oz green chutney, mixed with 3 tbsp yoghurt, to serve green chutney You'll need ten wooden skewers, soaked in water for half an hour Method Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking.Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done.Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve. Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking. Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking. Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done. Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done. Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve. Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve."
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} | b2717583e0107f9a34c76d81db0a3347666c5c75b131f4264dacbc6dbcbe7e32 | Onion and artichoke tart recipe
An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/onion_and_artichoke_tart_95499_16x9.jpg Made in a very simple way using readymade pastry, this comforting veggie tart is all about the combination of the crisp puff pastry and herbed vegetables. 4 tbsp olive oil 4 large onions, sliced into thick wedges1 tsp light brown sugar 1 tsp balsamic vinegar400g/14oz mixed mushrooms, such as chestnut, shiitake, button, thickly sliced375g packet ready-rolled puff pastry1 large egg, beaten75ml/2½fl oz double cream2 tsp chopped fresh sage 1 tsp chopped fresh thyme leaves175g/6oz chargrilled artichoke, drained and cut into large pieces100g/3½oz mature cheddar, grated salt and freshly ground black pepperfresh salad, to serve 4 tbsp olive oil 4 large onions, sliced into thick wedges 1 tsp light brown sugar 1 tsp balsamic vinegar 400g/14oz mixed mushrooms, such as chestnut, shiitake, button, thickly sliced 375g packet ready-rolled puff pastry 1 large egg, beaten 75ml/2½fl oz double cream 2 tsp chopped fresh sage 1 tsp chopped fresh thyme leaves 175g/6oz chargrilled artichoke, drained and cut into large pieces 100g/3½oz mature cheddar, grated salt and freshly ground black pepper fresh salad, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper.Heat 2 tablespoons of the olive oil in a large frying pan. Add the onions and fry over a high heat for about 3–4 minutes. Cover with a lid and gently cook for about 20 minutes until soft (if your pan doesn't have a lid use a large piece of kitchen foil). Remove the lid, fry for a minute to evaporate any liquid and add the sugar and vinegar. Fry for couple of minutes until golden. Remove from the pan to cool. Add the remaining oil to the pan over a high heat. Add the mushrooms and fry for 2–3 minutes then cover with a lid and cook for 3–4 minutes. Remove the lid and fry over a high heat to evaporate any liquid. Remove with a slotted spoon and add to the onions.Unroll the pastry and place on the baking tray. Cut and remove a 1½cm/¾in border of pastry from around the edge of the rolled pastry. Brush these strips with egg and place on top of the main pastry base, around all of the edges, pressing down lightly to create a raised border. Prick the middle section of the pastry base with a fork. Brush the border with egg. Pour the remaining egg into a bowl. Pour in the cream and whisk. Add the sage and thyme and season with salt and pepper. Spoon the onions and mushrooms into the pastry base, inside the border. Scatter the artichoke pieces over the top and spoon over the egg mixture. Season with salt and pepper and sprinkle over the cheese.Bake in the oven for about 25–30 minutes until the pastry is crisp and golden brown all over. Serve hot with fresh salad. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Heat 2 tablespoons of the olive oil in a large frying pan. Add the onions and fry over a high heat for about 3–4 minutes. Cover with a lid and gently cook for about 20 minutes until soft (if your pan doesn't have a lid use a large piece of kitchen foil). Remove the lid, fry for a minute to evaporate any liquid and add the sugar and vinegar. Fry for couple of minutes until golden. Remove from the pan to cool. Heat 2 tablespoons of the olive oil in a large frying pan. Add the onions and fry over a high heat for about 3–4 minutes. Cover with a lid and gently cook for about 20 minutes until soft (if your pan doesn't have a lid use a large piece of kitchen foil). Remove the lid, fry for a minute to evaporate any liquid and add the sugar and vinegar. Fry for couple of minutes until golden. Remove from the pan to cool. Add the remaining oil to the pan over a high heat. Add the mushrooms and fry for 2–3 minutes then cover with a lid and cook for 3–4 minutes. Remove the lid and fry over a high heat to evaporate any liquid. Remove with a slotted spoon and add to the onions. Add the remaining oil to the pan over a high heat. Add the mushrooms and fry for 2–3 minutes then cover with a lid and cook for 3–4 minutes. Remove the lid and fry over a high heat to evaporate any liquid. Remove with a slotted spoon and add to the onions. Unroll the pastry and place on the baking tray. Cut and remove a 1½cm/¾in border of pastry from around the edge of the rolled pastry. Brush these strips with egg and place on top of the main pastry base, around all of the edges, pressing down lightly to create a raised border. Prick the middle section of the pastry base with a fork. Brush the border with egg. Unroll the pastry and place on the baking tray. Cut and remove a 1½cm/¾in border of pastry from around the edge of the rolled pastry. Brush these strips with egg and place on top of the main pastry base, around all of the edges, pressing down lightly to create a raised border. Prick the middle section of the pastry base with a fork. Brush the border with egg. Pour the remaining egg into a bowl. Pour in the cream and whisk. Add the sage and thyme and season with salt and pepper. Pour the remaining egg into a bowl. Pour in the cream and whisk. Add the sage and thyme and season with salt and pepper. Spoon the onions and mushrooms into the pastry base, inside the border. Scatter the artichoke pieces over the top and spoon over the egg mixture. Season with salt and pepper and sprinkle over the cheese. Spoon the onions and mushrooms into the pastry base, inside the border. Scatter the artichoke pieces over the top and spoon over the egg mixture. Season with salt and pepper and sprinkle over the cheese. Bake in the oven for about 25–30 minutes until the pastry is crisp and golden brown all over. Serve hot with fresh salad. Bake in the oven for about 25–30 minutes until the pastry is crisp and golden brown all over. Serve hot with fresh salad. Recipe tips Artichoke can be bought chargrilled and is often stored in oil so drain well before adding to the tart. This tart can be made and assembled up to 4 hours ahead, ready to cook. It is not suitable for freezing. | {
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"url": "https://www.bbc.co.uk/food/recipes/onion_and_artichoke_tart_95499",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Onion and artichoke tart recipe",
"content": "An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/onion_and_artichoke_tart_95499_16x9.jpg Made in a very simple way using readymade pastry, this comforting veggie tart is all about the combination of the crisp puff pastry and herbed vegetables. 4 tbsp olive oil 4 large onions, sliced into thick wedges1 tsp light brown sugar 1 tsp balsamic vinegar400g/14oz mixed mushrooms, such as chestnut, shiitake, button, thickly sliced375g packet ready-rolled puff pastry1 large egg, beaten75ml/2½fl oz double cream2 tsp chopped fresh sage 1 tsp chopped fresh thyme leaves175g/6oz chargrilled artichoke, drained and cut into large pieces100g/3½oz mature cheddar, grated salt and freshly ground black pepperfresh salad, to serve 4 tbsp olive oil 4 large onions, sliced into thick wedges 1 tsp light brown sugar 1 tsp balsamic vinegar 400g/14oz mixed mushrooms, such as chestnut, shiitake, button, thickly sliced 375g packet ready-rolled puff pastry 1 large egg, beaten 75ml/2½fl oz double cream 2 tsp chopped fresh sage 1 tsp chopped fresh thyme leaves 175g/6oz chargrilled artichoke, drained and cut into large pieces 100g/3½oz mature cheddar, grated salt and freshly ground black pepper fresh salad, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper.Heat 2 tablespoons of the olive oil in a large frying pan. Add the onions and fry over a high heat for about 3–4 minutes. Cover with a lid and gently cook for about 20 minutes until soft (if your pan doesn't have a lid use a large piece of kitchen foil). Remove the lid, fry for a minute to evaporate any liquid and add the sugar and vinegar. Fry for couple of minutes until golden. Remove from the pan to cool. Add the remaining oil to the pan over a high heat. Add the mushrooms and fry for 2–3 minutes then cover with a lid and cook for 3–4 minutes. Remove the lid and fry over a high heat to evaporate any liquid. Remove with a slotted spoon and add to the onions.Unroll the pastry and place on the baking tray. Cut and remove a 1½cm/¾in border of pastry from around the edge of the rolled pastry. Brush these strips with egg and place on top of the main pastry base, around all of the edges, pressing down lightly to create a raised border. Prick the middle section of the pastry base with a fork. Brush the border with egg. Pour the remaining egg into a bowl. Pour in the cream and whisk. Add the sage and thyme and season with salt and pepper. Spoon the onions and mushrooms into the pastry base, inside the border. Scatter the artichoke pieces over the top and spoon over the egg mixture. Season with salt and pepper and sprinkle over the cheese.Bake in the oven for about 25–30 minutes until the pastry is crisp and golden brown all over. Serve hot with fresh salad. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking tray with baking paper. Heat 2 tablespoons of the olive oil in a large frying pan. Add the onions and fry over a high heat for about 3–4 minutes. Cover with a lid and gently cook for about 20 minutes until soft (if your pan doesn't have a lid use a large piece of kitchen foil). Remove the lid, fry for a minute to evaporate any liquid and add the sugar and vinegar. Fry for couple of minutes until golden. Remove from the pan to cool. Heat 2 tablespoons of the olive oil in a large frying pan. Add the onions and fry over a high heat for about 3–4 minutes. Cover with a lid and gently cook for about 20 minutes until soft (if your pan doesn't have a lid use a large piece of kitchen foil). Remove the lid, fry for a minute to evaporate any liquid and add the sugar and vinegar. Fry for couple of minutes until golden. Remove from the pan to cool. Add the remaining oil to the pan over a high heat. Add the mushrooms and fry for 2–3 minutes then cover with a lid and cook for 3–4 minutes. Remove the lid and fry over a high heat to evaporate any liquid. Remove with a slotted spoon and add to the onions. Add the remaining oil to the pan over a high heat. Add the mushrooms and fry for 2–3 minutes then cover with a lid and cook for 3–4 minutes. Remove the lid and fry over a high heat to evaporate any liquid. Remove with a slotted spoon and add to the onions. Unroll the pastry and place on the baking tray. Cut and remove a 1½cm/¾in border of pastry from around the edge of the rolled pastry. Brush these strips with egg and place on top of the main pastry base, around all of the edges, pressing down lightly to create a raised border. Prick the middle section of the pastry base with a fork. Brush the border with egg. Unroll the pastry and place on the baking tray. Cut and remove a 1½cm/¾in border of pastry from around the edge of the rolled pastry. Brush these strips with egg and place on top of the main pastry base, around all of the edges, pressing down lightly to create a raised border. Prick the middle section of the pastry base with a fork. Brush the border with egg. Pour the remaining egg into a bowl. Pour in the cream and whisk. Add the sage and thyme and season with salt and pepper. Pour the remaining egg into a bowl. Pour in the cream and whisk. Add the sage and thyme and season with salt and pepper. Spoon the onions and mushrooms into the pastry base, inside the border. Scatter the artichoke pieces over the top and spoon over the egg mixture. Season with salt and pepper and sprinkle over the cheese. Spoon the onions and mushrooms into the pastry base, inside the border. Scatter the artichoke pieces over the top and spoon over the egg mixture. Season with salt and pepper and sprinkle over the cheese. Bake in the oven for about 25–30 minutes until the pastry is crisp and golden brown all over. Serve hot with fresh salad. Bake in the oven for about 25–30 minutes until the pastry is crisp and golden brown all over. Serve hot with fresh salad. Recipe tips Artichoke can be bought chargrilled and is often stored in oil so drain well before adding to the tart. This tart can be made and assembled up to 4 hours ahead, ready to cook. It is not suitable for freezing."
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