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Cabbage curry recipe An average of 4.8 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cabbage_mallang_55625_16x9.jpg This easy Indian cabbage dish is wonderful on its own or as a side dish with a variety of dishes for a curry feast. 2 tbsp coconut oil or vegetable oil1 tsp cumin seeds1 tsp turmerichandful of fresh curry leaves½ green chilli, finely sliced1 red onion, sliced2 garlic cloves, peeled and kept whole1 small savoy cabbage, finely shredded (remove the thick stems)small handful desiccated coconut (approximately 25g/1oz)salt, to taste 2 tbsp coconut oil or vegetable oil 1 tsp cumin seeds 1 tsp turmeric handful of fresh curry leaves ½ green chilli, finely sliced 1 red onion, sliced 2 garlic cloves, peeled and kept whole 1 small savoy cabbage, finely shredded (remove the thick stems) small handful desiccated coconut (approximately 25g/1oz) salt, to taste Method Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves. Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked.Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve. Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves. Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves. Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked. Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked. Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve. Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cabbage_mallang_55625", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cabbage curry recipe", "content": "An average of 4.8 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cabbage_mallang_55625_16x9.jpg This easy Indian cabbage dish is wonderful on its own or as a side dish with a variety of dishes for a curry feast. 2 tbsp coconut oil or vegetable oil1 tsp cumin seeds1 tsp turmerichandful of fresh curry leaves½ green chilli, finely sliced1 red onion, sliced2 garlic cloves, peeled and kept whole1 small savoy cabbage, finely shredded (remove the thick stems)small handful desiccated coconut (approximately 25g/1oz)salt, to taste 2 tbsp coconut oil or vegetable oil 1 tsp cumin seeds 1 tsp turmeric handful of fresh curry leaves ½ green chilli, finely sliced 1 red onion, sliced 2 garlic cloves, peeled and kept whole 1 small savoy cabbage, finely shredded (remove the thick stems) small handful desiccated coconut (approximately 25g/1oz) salt, to taste Method Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves. Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked.Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve. Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves. Heat the oil in a wide, heavy-based pan. Once hot, add the cumin seeds and turmeric and cook for 1–2 minutes before adding the curry leaves, green chilli and red onion. Gently fry over a medium–high heat for a few minutes to soften then add the whole garlic cloves. Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked. Continue to cook on a low heat and, once the onion has softened, remove the garlic cloves. Add the shredded cabbage, a generous pinch of salt and a splash of water. Toss everything together in the pan and gently fry the cabbage for around 5 minutes until cooked. Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve. Add the desiccated coconut and cook whilst stirring for a further 2–3 minutes or until the mixture is dry. Serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcaeb3bdbfd0cbffff2" }
99050d566aa01c3d9470f58f382967f3a20af9d56f4e9dc9de1dabbe078670a5
Easy butternut squash curry recipe Easy butternut squash curry with chickpeas An average of 4.2 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_chickpea_and_71540_16x9.jpg When you want a healthy, cheap dinner, this easy vegan curry recipe is the one. Batch cook this one because it freezes really well. Each serving provides 474 kcal, 16g protein, 81g carbohydrates (of which 24g sugars), 7g fat (of which 1g saturates), 11g fibre and 1.1g salt. 1 tbsp vegetable oil1 onion, roughly chopped4 garlic cloves, finely choppedthumb-sized piece fresh root ginger, peeled and grated1 tsp garam masala½ tsp cumin½ tsp turmeric1 fresh red chilli, roughly chopped2 x 400g tins chopped tomatoes400g tin coconut milk½ butternut squash, seeds removed, chopped into 2cm/½in pieces 400g tin chickpeasfresh coriander leaves150g/5oz basmati ricesalt 1 tbsp vegetable oil 1 onion, roughly chopped 4 garlic cloves, finely chopped thumb-sized piece fresh root ginger, peeled and grated 1 tsp garam masala ½ tsp cumin ½ tsp turmeric 1 fresh red chilli, roughly chopped 2 x 400g tins chopped tomatoes 400g tin coconut milk ½ butternut squash, seeds removed, chopped into 2cm/½in pieces 400g tin chickpeas fresh coriander leaves 150g/5oz basmati rice salt Method Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened.Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed.After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened.Place the rice in a large bowl and cover with water, carefully discard the water and repeat until the water runs clear. Place the rice in a saucepan and add 500ml/18fl oz water, season with salt and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and cook for 10 minutes. Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes. Serve the curry with rice and a sprinkling of fresh coriander. Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened. Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened. Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed. Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed. After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened. After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened. Place the rice in a large bowl and cover with water, carefully discard the water and repeat until the water runs clear. Place the rice in a large bowl and cover with water, carefully discard the water and repeat until the water runs clear. Place the rice in a saucepan and add 500ml/18fl oz water, season with salt and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and cook for 10 minutes. Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes. Place the rice in a saucepan and add 500ml/18fl oz water, season with salt and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and cook for 10 minutes. Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes. Serve the curry with rice and a sprinkling of fresh coriander. Serve the curry with rice and a sprinkling of fresh coriander.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/easy_chickpea_and_71540", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy butternut squash curry recipe", "content": "Easy butternut squash curry with chickpeas An average of 4.2 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_chickpea_and_71540_16x9.jpg When you want a healthy, cheap dinner, this easy vegan curry recipe is the one. Batch cook this one because it freezes really well. Each serving provides 474 kcal, 16g protein, 81g carbohydrates (of which 24g sugars), 7g fat (of which 1g saturates), 11g fibre and 1.1g salt. 1 tbsp vegetable oil1 onion, roughly chopped4 garlic cloves, finely choppedthumb-sized piece fresh root ginger, peeled and grated1 tsp garam masala½ tsp cumin½ tsp turmeric1 fresh red chilli, roughly chopped2 x 400g tins chopped tomatoes400g tin coconut milk½ butternut squash, seeds removed, chopped into 2cm/½in pieces 400g tin chickpeasfresh coriander leaves150g/5oz basmati ricesalt 1 tbsp vegetable oil 1 onion, roughly chopped 4 garlic cloves, finely chopped thumb-sized piece fresh root ginger, peeled and grated 1 tsp garam masala ½ tsp cumin ½ tsp turmeric 1 fresh red chilli, roughly chopped 2 x 400g tins chopped tomatoes 400g tin coconut milk ½ butternut squash, seeds removed, chopped into 2cm/½in pieces 400g tin chickpeas fresh coriander leaves 150g/5oz basmati rice salt Method Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened.Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed.After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened.Place the rice in a large bowl and cover with water, carefully discard the water and repeat until the water runs clear. Place the rice in a saucepan and add 500ml/18fl oz water, season with salt and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and cook for 10 minutes. Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes. Serve the curry with rice and a sprinkling of fresh coriander. Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened. Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened. Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed. Pour in the tomatoes and coconut milk, bring to a boil then add the squash and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed. After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened. After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened. Place the rice in a large bowl and cover with water, carefully discard the water and repeat until the water runs clear. Place the rice in a large bowl and cover with water, carefully discard the water and repeat until the water runs clear. Place the rice in a saucepan and add 500ml/18fl oz water, season with salt and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and cook for 10 minutes. Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes. Place the rice in a saucepan and add 500ml/18fl oz water, season with salt and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and cook for 10 minutes. Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes. Serve the curry with rice and a sprinkling of fresh coriander. Serve the curry with rice and a sprinkling of fresh coriander." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcaeb3bdbfd0cbffff3" }
b5e0e1558eb3837a32d3c65bf30981039ddd874fe7742dee17f91e8d2357d252
Cheat's chicken katsu curry recipe An average of 4.3 out of 5 stars from 120 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheats_chicken_katsu_54230_16x9.jpg This Eat Well for Less easy chicken katsu curry is the ultimate comfort food on a budget. This recipe uses oats for the crispy crumb if you don't have breadcrumbs. Each serving provides 787 kcal, 58g protein, 91g carbohydrates (of which 6g sugars), 19g fat (of which 4g saturates), 8g fibre and 0.95g salt. 4 chicken breasts, skin removed2 free-range eggs150g/5½oz porridge oats (or dried breadcrumbs)2 tsp rapeseed oil2 tsp ground turmeric1 tsp curry powder300g/10½oz basmati ricesalt and freshly ground black pepper 4 chicken breasts, skin removed 2 free-range eggs 150g/5½oz porridge oats (or dried breadcrumbs) 2 tsp rapeseed oil 2 tsp ground turmeric 1 tsp curry powder 300g/10½oz basmati rice salt and freshly ground black pepper 1 tbsp rapeseed oil1 onion, finely chopped1 carrot, finely chopped2 garlic cloves, finely chopped1 tbsp curry powder50g/1¾oz peanut butter 500ml/18fl oz chicken stock1 tsp garam masala1 red chilli, seeds removed, finely chopped4 spring onions, thinly sliced, to garnish 1 tbsp rapeseed oil 1 onion, finely chopped 1 carrot, finely chopped 2 garlic cloves, finely chopped 1 tbsp curry powder 50g/1¾oz peanut butter 500ml/18fl oz chicken stock 1 tsp garam masala 1 red chilli, seeds removed, finely chopped 4 spring onions, thinly sliced, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Season the chicken with salt and pepper. Crack the eggs into a shallow bowl and season with salt and pepper. Tip the oats, oil, turmeric and curry powder into a separate shallow bowl and mix well.Dip each chicken breast into the egg, coating thoroughly. Then press it into the oats, turning to make sure it is well coated. Transfer the chicken to the lined baking tray. Bake for 25–30 minutes, or until it is cooked through and the oats are crispy and golden.Meanwhile, bring a large saucepan of salted water to the boil and cook the rice for 10–12 minutes, or according to the packet instructions. Drain well. While the rice cooks, make the sauce. Heat the oil in a frying pan over a medium heat. Add the onion and carrot and cook for 2 minutes, until softened. Add the garlic, curry powder, peanut butter and stock, stir and bring to a simmer. Remove from the heat and blend to a smooth purée using a stick blender. Stir the garam masala into the sauce, season with salt and pepper and add a little chopped chilli if you like it hot. Cut the chicken into strips and serve it with the sauce drizzled over and the rice on the side, garnished with red chilli and spring onions. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Season the chicken with salt and pepper. Crack the eggs into a shallow bowl and season with salt and pepper. Tip the oats, oil, turmeric and curry powder into a separate shallow bowl and mix well. Season the chicken with salt and pepper. Crack the eggs into a shallow bowl and season with salt and pepper. Tip the oats, oil, turmeric and curry powder into a separate shallow bowl and mix well. Dip each chicken breast into the egg, coating thoroughly. Then press it into the oats, turning to make sure it is well coated. Dip each chicken breast into the egg, coating thoroughly. Then press it into the oats, turning to make sure it is well coated. Transfer the chicken to the lined baking tray. Bake for 25–30 minutes, or until it is cooked through and the oats are crispy and golden. Transfer the chicken to the lined baking tray. Bake for 25–30 minutes, or until it is cooked through and the oats are crispy and golden. Meanwhile, bring a large saucepan of salted water to the boil and cook the rice for 10–12 minutes, or according to the packet instructions. Drain well. Meanwhile, bring a large saucepan of salted water to the boil and cook the rice for 10–12 minutes, or according to the packet instructions. Drain well. While the rice cooks, make the sauce. Heat the oil in a frying pan over a medium heat. Add the onion and carrot and cook for 2 minutes, until softened. Add the garlic, curry powder, peanut butter and stock, stir and bring to a simmer. Remove from the heat and blend to a smooth purée using a stick blender. While the rice cooks, make the sauce. Heat the oil in a frying pan over a medium heat. Add the onion and carrot and cook for 2 minutes, until softened. Add the garlic, curry powder, peanut butter and stock, stir and bring to a simmer. Remove from the heat and blend to a smooth purée using a stick blender. Stir the garam masala into the sauce, season with salt and pepper and add a little chopped chilli if you like it hot. Stir the garam masala into the sauce, season with salt and pepper and add a little chopped chilli if you like it hot. Cut the chicken into strips and serve it with the sauce drizzled over and the rice on the side, garnished with red chilli and spring onions. Cut the chicken into strips and serve it with the sauce drizzled over and the rice on the side, garnished with red chilli and spring onions.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cheats_chicken_katsu_54230", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cheat's chicken katsu curry recipe", "content": "An average of 4.3 out of 5 stars from 120 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheats_chicken_katsu_54230_16x9.jpg This Eat Well for Less easy chicken katsu curry is the ultimate comfort food on a budget. This recipe uses oats for the crispy crumb if you don't have breadcrumbs. Each serving provides 787 kcal, 58g protein, 91g carbohydrates (of which 6g sugars), 19g fat (of which 4g saturates), 8g fibre and 0.95g salt. 4 chicken breasts, skin removed2 free-range eggs150g/5½oz porridge oats (or dried breadcrumbs)2 tsp rapeseed oil2 tsp ground turmeric1 tsp curry powder300g/10½oz basmati ricesalt and freshly ground black pepper 4 chicken breasts, skin removed 2 free-range eggs 150g/5½oz porridge oats (or dried breadcrumbs) 2 tsp rapeseed oil 2 tsp ground turmeric 1 tsp curry powder 300g/10½oz basmati rice salt and freshly ground black pepper 1 tbsp rapeseed oil1 onion, finely chopped1 carrot, finely chopped2 garlic cloves, finely chopped1 tbsp curry powder50g/1¾oz peanut butter 500ml/18fl oz chicken stock1 tsp garam masala1 red chilli, seeds removed, finely chopped4 spring onions, thinly sliced, to garnish 1 tbsp rapeseed oil 1 onion, finely chopped 1 carrot, finely chopped 2 garlic cloves, finely chopped 1 tbsp curry powder 50g/1¾oz peanut butter 500ml/18fl oz chicken stock 1 tsp garam masala 1 red chilli, seeds removed, finely chopped 4 spring onions, thinly sliced, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.Season the chicken with salt and pepper. Crack the eggs into a shallow bowl and season with salt and pepper. Tip the oats, oil, turmeric and curry powder into a separate shallow bowl and mix well.Dip each chicken breast into the egg, coating thoroughly. Then press it into the oats, turning to make sure it is well coated. Transfer the chicken to the lined baking tray. Bake for 25–30 minutes, or until it is cooked through and the oats are crispy and golden.Meanwhile, bring a large saucepan of salted water to the boil and cook the rice for 10–12 minutes, or according to the packet instructions. Drain well. While the rice cooks, make the sauce. Heat the oil in a frying pan over a medium heat. Add the onion and carrot and cook for 2 minutes, until softened. Add the garlic, curry powder, peanut butter and stock, stir and bring to a simmer. Remove from the heat and blend to a smooth purée using a stick blender. Stir the garam masala into the sauce, season with salt and pepper and add a little chopped chilli if you like it hot. Cut the chicken into strips and serve it with the sauce drizzled over and the rice on the side, garnished with red chilli and spring onions. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Season the chicken with salt and pepper. Crack the eggs into a shallow bowl and season with salt and pepper. Tip the oats, oil, turmeric and curry powder into a separate shallow bowl and mix well. Season the chicken with salt and pepper. Crack the eggs into a shallow bowl and season with salt and pepper. Tip the oats, oil, turmeric and curry powder into a separate shallow bowl and mix well. Dip each chicken breast into the egg, coating thoroughly. Then press it into the oats, turning to make sure it is well coated. Dip each chicken breast into the egg, coating thoroughly. Then press it into the oats, turning to make sure it is well coated. Transfer the chicken to the lined baking tray. Bake for 25–30 minutes, or until it is cooked through and the oats are crispy and golden. Transfer the chicken to the lined baking tray. Bake for 25–30 minutes, or until it is cooked through and the oats are crispy and golden. Meanwhile, bring a large saucepan of salted water to the boil and cook the rice for 10–12 minutes, or according to the packet instructions. Drain well. Meanwhile, bring a large saucepan of salted water to the boil and cook the rice for 10–12 minutes, or according to the packet instructions. Drain well. While the rice cooks, make the sauce. Heat the oil in a frying pan over a medium heat. Add the onion and carrot and cook for 2 minutes, until softened. Add the garlic, curry powder, peanut butter and stock, stir and bring to a simmer. Remove from the heat and blend to a smooth purée using a stick blender. While the rice cooks, make the sauce. Heat the oil in a frying pan over a medium heat. Add the onion and carrot and cook for 2 minutes, until softened. Add the garlic, curry powder, peanut butter and stock, stir and bring to a simmer. Remove from the heat and blend to a smooth purée using a stick blender. Stir the garam masala into the sauce, season with salt and pepper and add a little chopped chilli if you like it hot. Stir the garam masala into the sauce, season with salt and pepper and add a little chopped chilli if you like it hot. Cut the chicken into strips and serve it with the sauce drizzled over and the rice on the side, garnished with red chilli and spring onions. Cut the chicken into strips and serve it with the sauce drizzled over and the rice on the side, garnished with red chilli and spring onions." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcaeb3bdbfd0cbffff4" }
0a861fa104d3f53639e58817cee28eca7237c9e85642118b4b13d948c5623e00
Chicken dhansak recipe An average of 4.1 out of 5 stars from 162 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_dhansak_curry_98040_16x9.jpg This high-protein chicken dhansak curry with lentils is the perfect weekday supper to warm you up. Each serving provides 471 kcal, 45g protein, 39.5g carbohydrate (of which 12g sugars), 13g fat (of which 3.6g saturates), 7.7g fibre and 2.38g salt. With a GI of 50, this meal is high protein, low GI and provides 471 kcal per portion. low-calorie cooking spray2 onions, finely chopped6-8 chicken thighs, boned, skinned and all visible fat removed2 garlic cloves, crushed20g/¾oz ginger, finely grated2 tsp garam masala½ tsp hot chilli powder400g tin chopped tomatoes600ml/20floz chicken stock, made with 1 chicken stock cube100g/3½oz dried red split lentils, rinsed and drained2 bay leaves (optional)200g/7oz wholegrain long grain rice low-calorie cooking spray 2 onions, finely chopped 6-8 chicken thighs, boned, skinned and all visible fat removed 2 garlic cloves, crushed 20g/¾oz ginger, finely grated 2 tsp garam masala ½ tsp hot chilli powder 400g tin chopped tomatoes 600ml/20floz chicken stock, made with 1 chicken stock cube 100g/3½oz dried red split lentils, rinsed and drained 2 bay leaves (optional) 200g/7oz wholegrain long grain rice 150g/5½oz fat-free natural yoghurt1 tbsp roughly chopped fresh coriander leaves 150g/5½oz fat-free natural yoghurt 1 tbsp roughly chopped fresh coriander leaves Method Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned.Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly. Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick.About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well.Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander. Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned. Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned. Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly. Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly. Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick. Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick. About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well. About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well. Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander. Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander. Recipe tips If you don’t fancy rice you could serve the curry with wholemeal flatbread, roti or salad. Leftovers will keep in the fridge for a day or can be frozen.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_dhansak_curry_98040", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken dhansak recipe", "content": "An average of 4.1 out of 5 stars from 162 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_dhansak_curry_98040_16x9.jpg This high-protein chicken dhansak curry with lentils is the perfect weekday supper to warm you up. Each serving provides 471 kcal, 45g protein, 39.5g carbohydrate (of which 12g sugars), 13g fat (of which 3.6g saturates), 7.7g fibre and 2.38g salt. With a GI of 50, this meal is high protein, low GI and provides 471 kcal per portion. low-calorie cooking spray2 onions, finely chopped6-8 chicken thighs, boned, skinned and all visible fat removed2 garlic cloves, crushed20g/¾oz ginger, finely grated2 tsp garam masala½ tsp hot chilli powder400g tin chopped tomatoes600ml/20floz chicken stock, made with 1 chicken stock cube100g/3½oz dried red split lentils, rinsed and drained2 bay leaves (optional)200g/7oz wholegrain long grain rice low-calorie cooking spray 2 onions, finely chopped 6-8 chicken thighs, boned, skinned and all visible fat removed 2 garlic cloves, crushed 20g/¾oz ginger, finely grated 2 tsp garam masala ½ tsp hot chilli powder 400g tin chopped tomatoes 600ml/20floz chicken stock, made with 1 chicken stock cube 100g/3½oz dried red split lentils, rinsed and drained 2 bay leaves (optional) 200g/7oz wholegrain long grain rice 150g/5½oz fat-free natural yoghurt1 tbsp roughly chopped fresh coriander leaves 150g/5½oz fat-free natural yoghurt 1 tbsp roughly chopped fresh coriander leaves Method Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned.Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly. Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick.About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well.Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander. Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned. Spray a wide-based saucepan or sauté pan with oil and place over a medium heat. Cook the onions for five minutes, stirring regularly, until softened and very lightly browned. Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly. Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly. Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick. Tip the tomatoes into the pan and add the chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down, stirring occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick. About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well. About 25 minutes before the curry is ready, cook the rice in plenty of boiling water until tender, then drain well. Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander. Season the curry to taste. Serve with the rice, topped with yoghurt and sprinkled with coriander. Recipe tips If you don’t fancy rice you could serve the curry with wholemeal flatbread, roti or salad. Leftovers will keep in the fridge for a day or can be frozen." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcbeb3bdbfd0cbffff5" }
3b520fbc0ea95606f5eeba304b80c862504abff24e63339f8682f5fa592681d6
Vegetable curry with quick naan breads recipe An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_curry_with_43231_16x9.jpg An easy veggie curry is just the thing for a midweek dinner. Serve with rice and save the naan breads for a weekend. 1 large potato, peeled and cut into 2cm/¾in cubes 1 small butternut squash, peeled, deseeded and cut into 2cm/¾in cubes 1 aubergine, cut into 2cm/¾in cubes 6 tbsp tikka masala curry paste3 tbsp vegetable oil2 onions, finely sliced700g/1lb 9oz tomatoes, roughly chopped (or 2 x 400g tins chopped tomatoes)400ml tin coconut milk2 red peppers, thickly sliced2 courgettes, cut into 2cm/¾in cubes few coriander sprigs, to servesalt and freshly ground black pepper 1 large potato, peeled and cut into 2cm/¾in cubes 1 small butternut squash, peeled, deseeded and cut into 2cm/¾in cubes 1 aubergine, cut into 2cm/¾in cubes 6 tbsp tikka masala curry paste 3 tbsp vegetable oil 2 onions, finely sliced 700g/1lb 9oz tomatoes, roughly chopped (or 2 x 400g tins chopped tomatoes) 400ml tin coconut milk 2 red peppers, thickly sliced 2 courgettes, cut into 2cm/¾in cubes few coriander sprigs, to serve salt and freshly ground black pepper 500g/1lb 2oz plain white flour1 tsp baking powder1 tbsp salt400ml/14fl oz whole milk50ml/2fl oz vegetable oil4 fresh tomatoes, roughly chopped2 garlic cloves, finely chopped100g/3½oz butter or ghee, melted 500g/1lb 2oz plain white flour 1 tsp baking powder 1 tbsp salt 400ml/14fl oz whole milk 50ml/2fl oz vegetable oil 4 fresh tomatoes, roughly chopped 2 garlic cloves, finely chopped 100g/3½oz butter or ghee, melted Method To make the naan, place the flour, baking powder, salt, milk and oil in a large bowl and mix to form a smooth dough. Allow to rest for 1 hour.Meanwhile, to make the curry, preheat the oven to 200C/180C Fan/Gas 6.Put the potato, squash and aubergine into a large roasting tin and coat with 2 tablespoons of the masala paste and 2 tablespoons of the oil. Season with salt and pepper and roast for 30 minutes. Heat the remaining oil in a large saucepan over a medium heat and fry the onions for 10 minutes, until soft and golden brown. Stir in remaining masala paste and cook for a further 3 minutes. Add the tomatoes, coconut milk and 100ml/3½fl oz water. Bring to the boil and simmer for 10 minutes. Add the roasted vegetables to the pan, along with the peppers and courgettes and simmer for 10–15 minutes, until tender. After the dough has rested for 1 hour, increase the oven heat to 230C/210C Fan/Gas 8.Roll out the dough into naan shapes and top with the tomatoes and garlic. Bake for 10 minutes until puffed up. You can finish the naan under a hot grill if you wish.Scatter the coriander over the curry and serve with the naan breads on the side. To make the naan, place the flour, baking powder, salt, milk and oil in a large bowl and mix to form a smooth dough. Allow to rest for 1 hour. To make the naan, place the flour, baking powder, salt, milk and oil in a large bowl and mix to form a smooth dough. Allow to rest for 1 hour. Meanwhile, to make the curry, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, to make the curry, preheat the oven to 200C/180C Fan/Gas 6. Put the potato, squash and aubergine into a large roasting tin and coat with 2 tablespoons of the masala paste and 2 tablespoons of the oil. Season with salt and pepper and roast for 30 minutes. Put the potato, squash and aubergine into a large roasting tin and coat with 2 tablespoons of the masala paste and 2 tablespoons of the oil. Season with salt and pepper and roast for 30 minutes. Heat the remaining oil in a large saucepan over a medium heat and fry the onions for 10 minutes, until soft and golden brown. Stir in remaining masala paste and cook for a further 3 minutes. Add the tomatoes, coconut milk and 100ml/3½fl oz water. Bring to the boil and simmer for 10 minutes. Heat the remaining oil in a large saucepan over a medium heat and fry the onions for 10 minutes, until soft and golden brown. Stir in remaining masala paste and cook for a further 3 minutes. Add the tomatoes, coconut milk and 100ml/3½fl oz water. Bring to the boil and simmer for 10 minutes. Add the roasted vegetables to the pan, along with the peppers and courgettes and simmer for 10–15 minutes, until tender. Add the roasted vegetables to the pan, along with the peppers and courgettes and simmer for 10–15 minutes, until tender. After the dough has rested for 1 hour, increase the oven heat to 230C/210C Fan/Gas 8. After the dough has rested for 1 hour, increase the oven heat to 230C/210C Fan/Gas 8. Roll out the dough into naan shapes and top with the tomatoes and garlic. Bake for 10 minutes until puffed up. You can finish the naan under a hot grill if you wish. Roll out the dough into naan shapes and top with the tomatoes and garlic. Bake for 10 minutes until puffed up. You can finish the naan under a hot grill if you wish. Scatter the coriander over the curry and serve with the naan breads on the side. Scatter the coriander over the curry and serve with the naan breads on the side.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegetable_curry_with_43231", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegetable curry with quick naan breads recipe", "content": "An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_curry_with_43231_16x9.jpg An easy veggie curry is just the thing for a midweek dinner. Serve with rice and save the naan breads for a weekend. 1 large potato, peeled and cut into 2cm/¾in cubes 1 small butternut squash, peeled, deseeded and cut into 2cm/¾in cubes 1 aubergine, cut into 2cm/¾in cubes 6 tbsp tikka masala curry paste3 tbsp vegetable oil2 onions, finely sliced700g/1lb 9oz tomatoes, roughly chopped (or 2 x 400g tins chopped tomatoes)400ml tin coconut milk2 red peppers, thickly sliced2 courgettes, cut into 2cm/¾in cubes few coriander sprigs, to servesalt and freshly ground black pepper 1 large potato, peeled and cut into 2cm/¾in cubes 1 small butternut squash, peeled, deseeded and cut into 2cm/¾in cubes 1 aubergine, cut into 2cm/¾in cubes 6 tbsp tikka masala curry paste 3 tbsp vegetable oil 2 onions, finely sliced 700g/1lb 9oz tomatoes, roughly chopped (or 2 x 400g tins chopped tomatoes) 400ml tin coconut milk 2 red peppers, thickly sliced 2 courgettes, cut into 2cm/¾in cubes few coriander sprigs, to serve salt and freshly ground black pepper 500g/1lb 2oz plain white flour1 tsp baking powder1 tbsp salt400ml/14fl oz whole milk50ml/2fl oz vegetable oil4 fresh tomatoes, roughly chopped2 garlic cloves, finely chopped100g/3½oz butter or ghee, melted 500g/1lb 2oz plain white flour 1 tsp baking powder 1 tbsp salt 400ml/14fl oz whole milk 50ml/2fl oz vegetable oil 4 fresh tomatoes, roughly chopped 2 garlic cloves, finely chopped 100g/3½oz butter or ghee, melted Method To make the naan, place the flour, baking powder, salt, milk and oil in a large bowl and mix to form a smooth dough. Allow to rest for 1 hour.Meanwhile, to make the curry, preheat the oven to 200C/180C Fan/Gas 6.Put the potato, squash and aubergine into a large roasting tin and coat with 2 tablespoons of the masala paste and 2 tablespoons of the oil. Season with salt and pepper and roast for 30 minutes. Heat the remaining oil in a large saucepan over a medium heat and fry the onions for 10 minutes, until soft and golden brown. Stir in remaining masala paste and cook for a further 3 minutes. Add the tomatoes, coconut milk and 100ml/3½fl oz water. Bring to the boil and simmer for 10 minutes. Add the roasted vegetables to the pan, along with the peppers and courgettes and simmer for 10–15 minutes, until tender. After the dough has rested for 1 hour, increase the oven heat to 230C/210C Fan/Gas 8.Roll out the dough into naan shapes and top with the tomatoes and garlic. Bake for 10 minutes until puffed up. You can finish the naan under a hot grill if you wish.Scatter the coriander over the curry and serve with the naan breads on the side. To make the naan, place the flour, baking powder, salt, milk and oil in a large bowl and mix to form a smooth dough. Allow to rest for 1 hour. To make the naan, place the flour, baking powder, salt, milk and oil in a large bowl and mix to form a smooth dough. Allow to rest for 1 hour. Meanwhile, to make the curry, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, to make the curry, preheat the oven to 200C/180C Fan/Gas 6. Put the potato, squash and aubergine into a large roasting tin and coat with 2 tablespoons of the masala paste and 2 tablespoons of the oil. Season with salt and pepper and roast for 30 minutes. Put the potato, squash and aubergine into a large roasting tin and coat with 2 tablespoons of the masala paste and 2 tablespoons of the oil. Season with salt and pepper and roast for 30 minutes. Heat the remaining oil in a large saucepan over a medium heat and fry the onions for 10 minutes, until soft and golden brown. Stir in remaining masala paste and cook for a further 3 minutes. Add the tomatoes, coconut milk and 100ml/3½fl oz water. Bring to the boil and simmer for 10 minutes. Heat the remaining oil in a large saucepan over a medium heat and fry the onions for 10 minutes, until soft and golden brown. Stir in remaining masala paste and cook for a further 3 minutes. Add the tomatoes, coconut milk and 100ml/3½fl oz water. Bring to the boil and simmer for 10 minutes. Add the roasted vegetables to the pan, along with the peppers and courgettes and simmer for 10–15 minutes, until tender. Add the roasted vegetables to the pan, along with the peppers and courgettes and simmer for 10–15 minutes, until tender. After the dough has rested for 1 hour, increase the oven heat to 230C/210C Fan/Gas 8. After the dough has rested for 1 hour, increase the oven heat to 230C/210C Fan/Gas 8. Roll out the dough into naan shapes and top with the tomatoes and garlic. Bake for 10 minutes until puffed up. You can finish the naan under a hot grill if you wish. Roll out the dough into naan shapes and top with the tomatoes and garlic. Bake for 10 minutes until puffed up. You can finish the naan under a hot grill if you wish. Scatter the coriander over the curry and serve with the naan breads on the side. Scatter the coriander over the curry and serve with the naan breads on the side." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcbeb3bdbfd0cbffff6" }
26cfe0f4a71ef3effffc480adc2794092c676a6aa45df7ba66a7c97d7e36edd8
Slow cooker aloo gobi recipe An average of 3.1 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_aloo_gobi_48625_16x9.jpg A great veggie curry that's mild enough to suit all tastes. If you like it spicier, cook with a whole green chilli, pricked a couple of times with a fork. Just make sure to fish it out before serving! 2 tsp cumin seeds2 tsp nigella seeds (optional)4 large garlic cloves, crushed1 tbsp grated fresh root ginger (or ginger purée)500g/1lb 2oz tomatoes, chopped (or 400g tin chopped tomatoes)4 tsp mild curry powder2 tsp turmeric3 tbsp butter or ghee1 tbsp tomato purée500g/1lb 2oz new potatoes, larger ones halved or quartered1 cauliflower, head chopped into small florets and leaves saved (see Tips below)salt and freshly ground black pepper 2 tsp cumin seeds 2 tsp nigella seeds (optional) 4 large garlic cloves, crushed 1 tbsp grated fresh root ginger (or ginger purée) 500g/1lb 2oz tomatoes, chopped (or 400g tin chopped tomatoes) 4 tsp mild curry powder 2 tsp turmeric 3 tbsp butter or ghee 1 tbsp tomato purée 500g/1lb 2oz new potatoes, larger ones halved or quartered 1 cauliflower, head chopped into small florets and leaves saved (see Tips below) salt and freshly ground black pepper freshly cooked rice or warmed naan breadplain yoghurt freshly cooked rice or warmed naan bread plain yoghurt Method Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds, if using, in a small frying pan for 1 minute until fragrant. Tip into the slow cooker with the rest of the ingredients and ½ teaspoon salt. Cook for 3 hours on Low, until the potatoes are tender. Season well with salt and pepper and serve with rice or naan bread, yoghurt and cauliflower leaves (see Tips), if desired. Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds, if using, in a small frying pan for 1 minute until fragrant. Tip into the slow cooker with the rest of the ingredients and ½ teaspoon salt. Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds, if using, in a small frying pan for 1 minute until fragrant. Tip into the slow cooker with the rest of the ingredients and ½ teaspoon salt. Cook for 3 hours on Low, until the potatoes are tender. Season well with salt and pepper and serve with rice or naan bread, yoghurt and cauliflower leaves (see Tips), if desired. Cook for 3 hours on Low, until the potatoes are tender. Season well with salt and pepper and serve with rice or naan bread, yoghurt and cauliflower leaves (see Tips), if desired. Recipe tips Shred up the cauliflower leaves. Heat 1 tablespoon vegetable oil or ghee in a frying pan and fry the shredded leaves over a high heat with 1 teaspoon nigella seeds, a pinch of sugar and some salt and pepper. When starting to brown but still crunchy, squeeze in some lemon juice, stir fry for 1 minute more and serve with the aloo gobi or any curry.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_aloo_gobi_48625", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker aloo gobi recipe", "content": "An average of 3.1 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_aloo_gobi_48625_16x9.jpg A great veggie curry that's mild enough to suit all tastes. If you like it spicier, cook with a whole green chilli, pricked a couple of times with a fork. Just make sure to fish it out before serving! 2 tsp cumin seeds2 tsp nigella seeds (optional)4 large garlic cloves, crushed1 tbsp grated fresh root ginger (or ginger purée)500g/1lb 2oz tomatoes, chopped (or 400g tin chopped tomatoes)4 tsp mild curry powder2 tsp turmeric3 tbsp butter or ghee1 tbsp tomato purée500g/1lb 2oz new potatoes, larger ones halved or quartered1 cauliflower, head chopped into small florets and leaves saved (see Tips below)salt and freshly ground black pepper 2 tsp cumin seeds 2 tsp nigella seeds (optional) 4 large garlic cloves, crushed 1 tbsp grated fresh root ginger (or ginger purée) 500g/1lb 2oz tomatoes, chopped (or 400g tin chopped tomatoes) 4 tsp mild curry powder 2 tsp turmeric 3 tbsp butter or ghee 1 tbsp tomato purée 500g/1lb 2oz new potatoes, larger ones halved or quartered 1 cauliflower, head chopped into small florets and leaves saved (see Tips below) salt and freshly ground black pepper freshly cooked rice or warmed naan breadplain yoghurt freshly cooked rice or warmed naan bread plain yoghurt Method Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds, if using, in a small frying pan for 1 minute until fragrant. Tip into the slow cooker with the rest of the ingredients and ½ teaspoon salt. Cook for 3 hours on Low, until the potatoes are tender. Season well with salt and pepper and serve with rice or naan bread, yoghurt and cauliflower leaves (see Tips), if desired. Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds, if using, in a small frying pan for 1 minute until fragrant. Tip into the slow cooker with the rest of the ingredients and ½ teaspoon salt. Turn the slow cooker to the High setting to heat up. Toast the cumin and nigella seeds, if using, in a small frying pan for 1 minute until fragrant. Tip into the slow cooker with the rest of the ingredients and ½ teaspoon salt. Cook for 3 hours on Low, until the potatoes are tender. Season well with salt and pepper and serve with rice or naan bread, yoghurt and cauliflower leaves (see Tips), if desired. Cook for 3 hours on Low, until the potatoes are tender. Season well with salt and pepper and serve with rice or naan bread, yoghurt and cauliflower leaves (see Tips), if desired. Recipe tips Shred up the cauliflower leaves. Heat 1 tablespoon vegetable oil or ghee in a frying pan and fry the shredded leaves over a high heat with 1 teaspoon nigella seeds, a pinch of sugar and some salt and pepper. When starting to brown but still crunchy, squeeze in some lemon juice, stir fry for 1 minute more and serve with the aloo gobi or any curry." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcbeb3bdbfd0cbffff7" }
4ef3f165377c0fe6cfcc3577f3cb59f69d5c1c1581fca7730ff411a31636abdf
Chicken curry for one recipe An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickencurry_82610_16x9.jpg This tasty chicken curry is perfect for solo cooking on a budget. It's also ready in no time, faster than a trip to the takeaway! 1 tbsp olive oil½ onion, diced100g/3½oz boneless chicken thighs, diced1 tsp curry powderpinch of chilli powder½ tsp turmeric70g/2½oz peas 1 tbsp olive oil ½ onion, diced 100g/3½oz boneless chicken thighs, diced 1 tsp curry powder pinch of chilli powder ½ tsp turmeric 70g/2½oz peas Method Heat the oil in a pan and fry the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes, or until the chicken is cooked through. Remove from the heat and serve with boiled basmati rice, naan bread and any pickles or chutneys you have to hand. Heat the oil in a pan and fry the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over. Heat the oil in a pan and fry the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices. Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes, or until the chicken is cooked through. Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes, or until the chicken is cooked through. Remove from the heat and serve with boiled basmati rice, naan bread and any pickles or chutneys you have to hand. Remove from the heat and serve with boiled basmati rice, naan bread and any pickles or chutneys you have to hand. Recipe tips Chicken thighs are full of flavour and cheaper than chicken breasts, making them perfect for cooking tasty chicken dishes on a budget.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chickencurry_82610", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken curry for one recipe", "content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickencurry_82610_16x9.jpg This tasty chicken curry is perfect for solo cooking on a budget. It's also ready in no time, faster than a trip to the takeaway! 1 tbsp olive oil½ onion, diced100g/3½oz boneless chicken thighs, diced1 tsp curry powderpinch of chilli powder½ tsp turmeric70g/2½oz peas 1 tbsp olive oil ½ onion, diced 100g/3½oz boneless chicken thighs, diced 1 tsp curry powder pinch of chilli powder ½ tsp turmeric 70g/2½oz peas Method Heat the oil in a pan and fry the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes, or until the chicken is cooked through. Remove from the heat and serve with boiled basmati rice, naan bread and any pickles or chutneys you have to hand. Heat the oil in a pan and fry the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over. Heat the oil in a pan and fry the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices. Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes, or until the chicken is cooked through. Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes, or until the chicken is cooked through. Remove from the heat and serve with boiled basmati rice, naan bread and any pickles or chutneys you have to hand. Remove from the heat and serve with boiled basmati rice, naan bread and any pickles or chutneys you have to hand. Recipe tips Chicken thighs are full of flavour and cheaper than chicken breasts, making them perfect for cooking tasty chicken dishes on a budget." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcbeb3bdbfd0cbffff8" }
4db2b118a4dab99d1ceedf2aa81a9ce5a2e9b22ecafe86a0f0d3c98713a26c1a
Chicken cashew curry recipe An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_tikka_curry_45156_16x9.jpg Cure the curry cravings with an easy homemade chicken curry that's part of Rob's chicken meal prep series. Check out his speedy chicken couscous and barbecue-style chicken wraps for the full set. Each serving provides 537 kcal, 33g protein, 44g carbohydrate (of which 12g sugars), 23g fat (of which 4g saturates), 10g fibre and 1.8g salt. 200g/7oz chicken thigh fillets, cut into bite-sized pieces2 tbsp tikka curry paste 1½ tbsp olive oil 1 small onion, diced 2 garlic cloves, crushed1 red pepper, deseeded and diced 1 green pepper, deseeded and diced 150g/50oz broccoli, roughly chopped 4 spring onions, roughly chopped 30g/1oz cashew nuts 225g/8oz cooked basmati rice salt and freshly ground black pepper 200g/7oz chicken thigh fillets, cut into bite-sized pieces 2 tbsp tikka curry paste 1½ tbsp olive oil 1 small onion, diced 2 garlic cloves, crushed 1 red pepper, deseeded and diced 1 green pepper, deseeded and diced 150g/50oz broccoli, roughly chopped 4 spring onions, roughly chopped 30g/1oz cashew nuts 225g/8oz cooked basmati rice salt and freshly ground black pepper Method Rub the chicken with the tikka paste. Heat a splash of the olive oil in a frying pan and cook the chicken for 3 minutes, turning regularly. Remove the chicken to a plate and set aside. In the same pan, add a splash more oil and cook the onions, garlic, peppers and broccoli for 3 minutes. Add the cashews and cook for 2 minutes. Return the cooked chicken to the pan with the spring onions and cook for 3 minutes, stirring regularly, until the chicken is cooked through. Pop the rice in the microwave for 2 minutes, until piping hot.Divide the rice between two plates, top with the chicken curry and serve. Rub the chicken with the tikka paste. Rub the chicken with the tikka paste. Heat a splash of the olive oil in a frying pan and cook the chicken for 3 minutes, turning regularly. Remove the chicken to a plate and set aside. Heat a splash of the olive oil in a frying pan and cook the chicken for 3 minutes, turning regularly. Remove the chicken to a plate and set aside. In the same pan, add a splash more oil and cook the onions, garlic, peppers and broccoli for 3 minutes. Add the cashews and cook for 2 minutes. In the same pan, add a splash more oil and cook the onions, garlic, peppers and broccoli for 3 minutes. Add the cashews and cook for 2 minutes. Return the cooked chicken to the pan with the spring onions and cook for 3 minutes, stirring regularly, until the chicken is cooked through. Return the cooked chicken to the pan with the spring onions and cook for 3 minutes, stirring regularly, until the chicken is cooked through. Pop the rice in the microwave for 2 minutes, until piping hot. Pop the rice in the microwave for 2 minutes, until piping hot. Divide the rice between two plates, top with the chicken curry and serve. Divide the rice between two plates, top with the chicken curry and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_tikka_curry_45156", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken cashew curry recipe", "content": "An average of 3.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_tikka_curry_45156_16x9.jpg Cure the curry cravings with an easy homemade chicken curry that's part of Rob's chicken meal prep series. Check out his speedy chicken couscous and barbecue-style chicken wraps for the full set. Each serving provides 537 kcal, 33g protein, 44g carbohydrate (of which 12g sugars), 23g fat (of which 4g saturates), 10g fibre and 1.8g salt. 200g/7oz chicken thigh fillets, cut into bite-sized pieces2 tbsp tikka curry paste 1½ tbsp olive oil 1 small onion, diced 2 garlic cloves, crushed1 red pepper, deseeded and diced 1 green pepper, deseeded and diced 150g/50oz broccoli, roughly chopped 4 spring onions, roughly chopped 30g/1oz cashew nuts 225g/8oz cooked basmati rice salt and freshly ground black pepper 200g/7oz chicken thigh fillets, cut into bite-sized pieces 2 tbsp tikka curry paste 1½ tbsp olive oil 1 small onion, diced 2 garlic cloves, crushed 1 red pepper, deseeded and diced 1 green pepper, deseeded and diced 150g/50oz broccoli, roughly chopped 4 spring onions, roughly chopped 30g/1oz cashew nuts 225g/8oz cooked basmati rice salt and freshly ground black pepper Method Rub the chicken with the tikka paste. Heat a splash of the olive oil in a frying pan and cook the chicken for 3 minutes, turning regularly. Remove the chicken to a plate and set aside. In the same pan, add a splash more oil and cook the onions, garlic, peppers and broccoli for 3 minutes. Add the cashews and cook for 2 minutes. Return the cooked chicken to the pan with the spring onions and cook for 3 minutes, stirring regularly, until the chicken is cooked through. Pop the rice in the microwave for 2 minutes, until piping hot.Divide the rice between two plates, top with the chicken curry and serve. Rub the chicken with the tikka paste. Rub the chicken with the tikka paste. Heat a splash of the olive oil in a frying pan and cook the chicken for 3 minutes, turning regularly. Remove the chicken to a plate and set aside. Heat a splash of the olive oil in a frying pan and cook the chicken for 3 minutes, turning regularly. Remove the chicken to a plate and set aside. In the same pan, add a splash more oil and cook the onions, garlic, peppers and broccoli for 3 minutes. Add the cashews and cook for 2 minutes. In the same pan, add a splash more oil and cook the onions, garlic, peppers and broccoli for 3 minutes. Add the cashews and cook for 2 minutes. Return the cooked chicken to the pan with the spring onions and cook for 3 minutes, stirring regularly, until the chicken is cooked through. Return the cooked chicken to the pan with the spring onions and cook for 3 minutes, stirring regularly, until the chicken is cooked through. Pop the rice in the microwave for 2 minutes, until piping hot. Pop the rice in the microwave for 2 minutes, until piping hot. Divide the rice between two plates, top with the chicken curry and serve. Divide the rice between two plates, top with the chicken curry and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcceb3bdbfd0cbffff9" }
a64c63b23130124f8280dae327d99a858d9581ab2551528b5ff8c289b2e083bd
DIY dal mix recipe An average of 4.4 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/dal_in_a_dash_51198_16x9.jpg This is the simplest, quickest dal you can make. Have a jar of the mix in the cupboard for when hunger strikes. You will need a 350g/12oz jam jar. Each serving provides 323 kcal, 22g protein, 51g carbohydrate (of which 3g sugars), 2g fat (of which 0.5g saturates), 6g fibre and 1.7g salt. 180g/6oz red lentils1 vegetable stock cube, crumbled1 dried bay leaf1 tsp ground cumin1 tsp garam masala or curry powder1 tsp ground ginger1 tsp garlic granulespinch dried chilli flakes 180g/6oz red lentils 1 vegetable stock cube, crumbled 1 dried bay leaf 1 tsp ground cumin 1 tsp garam masala or curry powder 1 tsp ground ginger 1 tsp garlic granules pinch dried chilli flakes Method Combine all of the ingredients in the 350g/12oz jam jar and seal with a lid. It will keep until you're ready to use in a hurry!When ready to use, tip the contents of the jar into a saucepan and add 2 jars of water (approximately 600ml/1 pint). Bring to the boil, then reduce to a simmer, cover and cook for 10-15 minutes until the lentils are soft.Remove from the heat and leave to stand for 5 minutes before serving. Combine all of the ingredients in the 350g/12oz jam jar and seal with a lid. It will keep until you're ready to use in a hurry! Combine all of the ingredients in the 350g/12oz jam jar and seal with a lid. It will keep until you're ready to use in a hurry! When ready to use, tip the contents of the jar into a saucepan and add 2 jars of water (approximately 600ml/1 pint). Bring to the boil, then reduce to a simmer, cover and cook for 10-15 minutes until the lentils are soft. When ready to use, tip the contents of the jar into a saucepan and add 2 jars of water (approximately 600ml/1 pint). Bring to the boil, then reduce to a simmer, cover and cook for 10-15 minutes until the lentils are soft. Remove from the heat and leave to stand for 5 minutes before serving. Remove from the heat and leave to stand for 5 minutes before serving.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/dal_in_a_dash_51198", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "DIY dal mix recipe", "content": "An average of 4.4 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/dal_in_a_dash_51198_16x9.jpg This is the simplest, quickest dal you can make. Have a jar of the mix in the cupboard for when hunger strikes. You will need a 350g/12oz jam jar. Each serving provides 323 kcal, 22g protein, 51g carbohydrate (of which 3g sugars), 2g fat (of which 0.5g saturates), 6g fibre and 1.7g salt. 180g/6oz red lentils1 vegetable stock cube, crumbled1 dried bay leaf1 tsp ground cumin1 tsp garam masala or curry powder1 tsp ground ginger1 tsp garlic granulespinch dried chilli flakes 180g/6oz red lentils 1 vegetable stock cube, crumbled 1 dried bay leaf 1 tsp ground cumin 1 tsp garam masala or curry powder 1 tsp ground ginger 1 tsp garlic granules pinch dried chilli flakes Method Combine all of the ingredients in the 350g/12oz jam jar and seal with a lid. It will keep until you're ready to use in a hurry!When ready to use, tip the contents of the jar into a saucepan and add 2 jars of water (approximately 600ml/1 pint). Bring to the boil, then reduce to a simmer, cover and cook for 10-15 minutes until the lentils are soft.Remove from the heat and leave to stand for 5 minutes before serving. Combine all of the ingredients in the 350g/12oz jam jar and seal with a lid. It will keep until you're ready to use in a hurry! Combine all of the ingredients in the 350g/12oz jam jar and seal with a lid. It will keep until you're ready to use in a hurry! When ready to use, tip the contents of the jar into a saucepan and add 2 jars of water (approximately 600ml/1 pint). Bring to the boil, then reduce to a simmer, cover and cook for 10-15 minutes until the lentils are soft. When ready to use, tip the contents of the jar into a saucepan and add 2 jars of water (approximately 600ml/1 pint). Bring to the boil, then reduce to a simmer, cover and cook for 10-15 minutes until the lentils are soft. Remove from the heat and leave to stand for 5 minutes before serving. Remove from the heat and leave to stand for 5 minutes before serving." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcceb3bdbfd0cbffffa" }
247620ddd90b815e8cb539c0d39f00fec210ae02a3fafebb282cdcb36c2fe226
Chicken leg traybake recipe Simple roast chicken legs with sweet potatoes An average of 3.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/simple_roast_chicken_06147_16x9.jpg Try this chicken leg traybake for maximum flavour, minimum fuss! Roast everything in one tin with some herbs and garlic and you've got a very easy meal for four. 4 garlic cloves, grated3 tbsp vegetable oilpinch dried mixed herbs2–3 large sweet potatoes, cut into chips2 red onions, cut into wedges4 chicken legs 4 garlic cloves, grated 3 tbsp vegetable oil pinch dried mixed herbs 2–3 large sweet potatoes, cut into chips 2 red onions, cut into wedges 4 chicken legs 150g/5½oz natural yoghurt1 tsp hot sauce (optional) 150g/5½oz natural yoghurt 1 tsp hot sauce (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Mix the garlic, oil and mixed herbs in a large bowl. Set aside a little of the herby oil for the chicken. Combine the sweet potatoes and onions in the large bowl with the herby oil, toss to coat then tip into a large roasting tray.Slather the chicken in the remaining herby oil and place on top of sweet potatoes and onions. Roast in the oven for 40 minutes or until cooked through. Give the tray a shake half way through to make sure the sweet potato doesn’t stick to the roasting tray. The chicken is cooked if the juices run clear when a skewer is inserted into the thickest part of the thigh. Remove the tray from the oven. Leave it to rest for 10 minutes for the chicken to become tender.Meanwhile, mix together the yoghurt and hot sauce. Serve the chicken and vegetables with the yoghurt on top. Preheat the oven to 200C/180C Fan/Gas 6. Mix the garlic, oil and mixed herbs in a large bowl. Set aside a little of the herby oil for the chicken. Combine the sweet potatoes and onions in the large bowl with the herby oil, toss to coat then tip into a large roasting tray. Preheat the oven to 200C/180C Fan/Gas 6. Mix the garlic, oil and mixed herbs in a large bowl. Set aside a little of the herby oil for the chicken. Combine the sweet potatoes and onions in the large bowl with the herby oil, toss to coat then tip into a large roasting tray. Slather the chicken in the remaining herby oil and place on top of sweet potatoes and onions. Roast in the oven for 40 minutes or until cooked through. Give the tray a shake half way through to make sure the sweet potato doesn’t stick to the roasting tray. The chicken is cooked if the juices run clear when a skewer is inserted into the thickest part of the thigh. Slather the chicken in the remaining herby oil and place on top of sweet potatoes and onions. Roast in the oven for 40 minutes or until cooked through. Give the tray a shake half way through to make sure the sweet potato doesn’t stick to the roasting tray. The chicken is cooked if the juices run clear when a skewer is inserted into the thickest part of the thigh. Remove the tray from the oven. Leave it to rest for 10 minutes for the chicken to become tender. Remove the tray from the oven. Leave it to rest for 10 minutes for the chicken to become tender. Meanwhile, mix together the yoghurt and hot sauce. Serve the chicken and vegetables with the yoghurt on top. Meanwhile, mix together the yoghurt and hot sauce. Serve the chicken and vegetables with the yoghurt on top.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/simple_roast_chicken_06147", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken leg traybake recipe", "content": "Simple roast chicken legs with sweet potatoes An average of 3.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/simple_roast_chicken_06147_16x9.jpg Try this chicken leg traybake for maximum flavour, minimum fuss! Roast everything in one tin with some herbs and garlic and you've got a very easy meal for four. 4 garlic cloves, grated3 tbsp vegetable oilpinch dried mixed herbs2–3 large sweet potatoes, cut into chips2 red onions, cut into wedges4 chicken legs 4 garlic cloves, grated 3 tbsp vegetable oil pinch dried mixed herbs 2–3 large sweet potatoes, cut into chips 2 red onions, cut into wedges 4 chicken legs 150g/5½oz natural yoghurt1 tsp hot sauce (optional) 150g/5½oz natural yoghurt 1 tsp hot sauce (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Mix the garlic, oil and mixed herbs in a large bowl. Set aside a little of the herby oil for the chicken. Combine the sweet potatoes and onions in the large bowl with the herby oil, toss to coat then tip into a large roasting tray.Slather the chicken in the remaining herby oil and place on top of sweet potatoes and onions. Roast in the oven for 40 minutes or until cooked through. Give the tray a shake half way through to make sure the sweet potato doesn’t stick to the roasting tray. The chicken is cooked if the juices run clear when a skewer is inserted into the thickest part of the thigh. Remove the tray from the oven. Leave it to rest for 10 minutes for the chicken to become tender.Meanwhile, mix together the yoghurt and hot sauce. Serve the chicken and vegetables with the yoghurt on top. Preheat the oven to 200C/180C Fan/Gas 6. Mix the garlic, oil and mixed herbs in a large bowl. Set aside a little of the herby oil for the chicken. Combine the sweet potatoes and onions in the large bowl with the herby oil, toss to coat then tip into a large roasting tray. Preheat the oven to 200C/180C Fan/Gas 6. Mix the garlic, oil and mixed herbs in a large bowl. Set aside a little of the herby oil for the chicken. Combine the sweet potatoes and onions in the large bowl with the herby oil, toss to coat then tip into a large roasting tray. Slather the chicken in the remaining herby oil and place on top of sweet potatoes and onions. Roast in the oven for 40 minutes or until cooked through. Give the tray a shake half way through to make sure the sweet potato doesn’t stick to the roasting tray. The chicken is cooked if the juices run clear when a skewer is inserted into the thickest part of the thigh. Slather the chicken in the remaining herby oil and place on top of sweet potatoes and onions. Roast in the oven for 40 minutes or until cooked through. Give the tray a shake half way through to make sure the sweet potato doesn’t stick to the roasting tray. The chicken is cooked if the juices run clear when a skewer is inserted into the thickest part of the thigh. Remove the tray from the oven. Leave it to rest for 10 minutes for the chicken to become tender. Remove the tray from the oven. Leave it to rest for 10 minutes for the chicken to become tender. Meanwhile, mix together the yoghurt and hot sauce. Serve the chicken and vegetables with the yoghurt on top. Meanwhile, mix together the yoghurt and hot sauce. Serve the chicken and vegetables with the yoghurt on top." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcceb3bdbfd0cbffffb" }
680d6bb210843578691f407d81de20bae718eb7d1462dd060cc13dd9c8ca9a61
Easy cheese, leek and potato puff pie recipe An average of 4.2 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_cheese_leek_and_98782_16x9.jpg All the flavours of leek and potato soup but with added cheese and pastry! This leek, potato and cheese puff pie is the perfect budget winter warmer. In September 2023, this recipe was costed at an average of 96p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 1kg/2lb 4oz potatoes, peeled, cut into cubes and boiled1 large leek, very thinly sliced150g/5½oz mature cheddar, grated1 tsp dried mixed herbs150ml/5fl oz full-fat milk, plus 1 tbsp for brushing100g/3½oz cream cheese320g/11½oz puff pastry sheetsalt and freshly ground black pepperfreshly cooked frozen peas, to serve 1kg/2lb 4oz potatoes, peeled, cut into cubes and boiled 1 large leek, very thinly sliced 150g/5½oz mature cheddar, grated 1 tsp dried mixed herbs 150ml/5fl oz full-fat milk, plus 1 tbsp for brushing 100g/3½oz cream cheese 320g/11½oz puff pastry sheet salt and freshly ground black pepper freshly cooked frozen peas, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Stir the potatoes, leek, cheddar and herbs together in a large bowl. Season with salt and pepper. In a separate bowl, gradually whisk the milk into the cream cheese. Pour the milk mixture into the potato mixture, stirring together until well mixed. Tip into a roughly 31x23cm/12½x9in roasting tin. Open out the pastry sheet and lay the pastry on top of the pie filling, tucking the edges into the sides. Brush the top with milk and make a couple of slits in the pastry so the steam can escape. Bake for 30 minutes until puffed up and golden brown. Serve with the peas. Preheat the oven to 200C/180C Fan/Gas 6. Stir the potatoes, leek, cheddar and herbs together in a large bowl. Season with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Stir the potatoes, leek, cheddar and herbs together in a large bowl. Season with salt and pepper. In a separate bowl, gradually whisk the milk into the cream cheese. Pour the milk mixture into the potato mixture, stirring together until well mixed. Tip into a roughly 31x23cm/12½x9in roasting tin. In a separate bowl, gradually whisk the milk into the cream cheese. Pour the milk mixture into the potato mixture, stirring together until well mixed. Tip into a roughly 31x23cm/12½x9in roasting tin. Open out the pastry sheet and lay the pastry on top of the pie filling, tucking the edges into the sides. Open out the pastry sheet and lay the pastry on top of the pie filling, tucking the edges into the sides. Brush the top with milk and make a couple of slits in the pastry so the steam can escape. Brush the top with milk and make a couple of slits in the pastry so the steam can escape. Bake for 30 minutes until puffed up and golden brown. Serve with the peas. Bake for 30 minutes until puffed up and golden brown. Serve with the peas.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/easy_cheese_leek_and_98782", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy cheese, leek and potato puff pie recipe", "content": "An average of 4.2 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_cheese_leek_and_98782_16x9.jpg All the flavours of leek and potato soup but with added cheese and pastry! This leek, potato and cheese puff pie is the perfect budget winter warmer. In September 2023, this recipe was costed at an average of 96p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 1kg/2lb 4oz potatoes, peeled, cut into cubes and boiled1 large leek, very thinly sliced150g/5½oz mature cheddar, grated1 tsp dried mixed herbs150ml/5fl oz full-fat milk, plus 1 tbsp for brushing100g/3½oz cream cheese320g/11½oz puff pastry sheetsalt and freshly ground black pepperfreshly cooked frozen peas, to serve 1kg/2lb 4oz potatoes, peeled, cut into cubes and boiled 1 large leek, very thinly sliced 150g/5½oz mature cheddar, grated 1 tsp dried mixed herbs 150ml/5fl oz full-fat milk, plus 1 tbsp for brushing 100g/3½oz cream cheese 320g/11½oz puff pastry sheet salt and freshly ground black pepper freshly cooked frozen peas, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Stir the potatoes, leek, cheddar and herbs together in a large bowl. Season with salt and pepper. In a separate bowl, gradually whisk the milk into the cream cheese. Pour the milk mixture into the potato mixture, stirring together until well mixed. Tip into a roughly 31x23cm/12½x9in roasting tin. Open out the pastry sheet and lay the pastry on top of the pie filling, tucking the edges into the sides. Brush the top with milk and make a couple of slits in the pastry so the steam can escape. Bake for 30 minutes until puffed up and golden brown. Serve with the peas. Preheat the oven to 200C/180C Fan/Gas 6. Stir the potatoes, leek, cheddar and herbs together in a large bowl. Season with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Stir the potatoes, leek, cheddar and herbs together in a large bowl. Season with salt and pepper. In a separate bowl, gradually whisk the milk into the cream cheese. Pour the milk mixture into the potato mixture, stirring together until well mixed. Tip into a roughly 31x23cm/12½x9in roasting tin. In a separate bowl, gradually whisk the milk into the cream cheese. Pour the milk mixture into the potato mixture, stirring together until well mixed. Tip into a roughly 31x23cm/12½x9in roasting tin. Open out the pastry sheet and lay the pastry on top of the pie filling, tucking the edges into the sides. Open out the pastry sheet and lay the pastry on top of the pie filling, tucking the edges into the sides. Brush the top with milk and make a couple of slits in the pastry so the steam can escape. Brush the top with milk and make a couple of slits in the pastry so the steam can escape. Bake for 30 minutes until puffed up and golden brown. Serve with the peas. Bake for 30 minutes until puffed up and golden brown. Serve with the peas." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcdeb3bdbfd0cbffffc" }
3eaf8823c687cd9745a85db5de92497097f37435e0549de5c3ed0b5f9cf48db9
Chicken and rice traybake recipe An average of 4.4 out of 5 stars from 117 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_rice_bake_97733_16x9.jpg Nadiya's easy chicken and rice recipe lets the oven do all the work. Because the rice is cooked in the tray, you end up with lovely toasted bits as well as fluffy grains, while the chicken, rubbed with spices, is cooked right on top. oil, for greasing 1 large onion, finely chopped3 garlic cloves, finely chopped50g/1¾oz ghee, melted (or butter) 270g/9¾oz basmati rice 2 cardamom pods, seeds only650ml/21fl oz hot chicken stock (or boiling water)200g/7oz frozen peas large handful fresh coriander, roughly chopped oil, for greasing 1 large onion, finely chopped 3 garlic cloves, finely chopped 50g/1¾oz ghee, melted (or butter) 270g/9¾oz basmati rice 2 cardamom pods, seeds only 650ml/21fl oz hot chicken stock (or boiling water) 200g/7oz frozen peas large handful fresh coriander, roughly chopped 8 chicken legs, skin on 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp cayenne pepper2 tbsp oil 8 chicken legs, skin on 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp cayenne pepper 2 tbsp oil Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over the melted butter and give the onions a stir. Bake for 10–15 minutes, making sure they don’t begin to burn. Keep an eye on them – if the edges are catching too quickly, take the tray out and stir the onions again before returning to the oven. Meanwhile, for the chicken, mix the salt, garlic, onion and cayenne in a bowl. Rub the drumsticks with the oil and cover with the spicy rub. Take the onions out of the oven and add the rice and cardamom seeds. Stir well, then put the drumsticks on top. Pour in the stock (or boiling water). Cover with foil and bake for 30 minutes. Remove from the oven, lift the chicken drumsticks on to a side plate, then add the peas to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes. Stir in the chopped coriander and serve. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over the melted butter and give the onions a stir. Bake for 10–15 minutes, making sure they don’t begin to burn. Keep an eye on them – if the edges are catching too quickly, take the tray out and stir the onions again before returning to the oven. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over the melted butter and give the onions a stir. Bake for 10–15 minutes, making sure they don’t begin to burn. Keep an eye on them – if the edges are catching too quickly, take the tray out and stir the onions again before returning to the oven. Meanwhile, for the chicken, mix the salt, garlic, onion and cayenne in a bowl. Rub the drumsticks with the oil and cover with the spicy rub. Meanwhile, for the chicken, mix the salt, garlic, onion and cayenne in a bowl. Rub the drumsticks with the oil and cover with the spicy rub. Take the onions out of the oven and add the rice and cardamom seeds. Stir well, then put the drumsticks on top. Pour in the stock (or boiling water). Cover with foil and bake for 30 minutes. Take the onions out of the oven and add the rice and cardamom seeds. Stir well, then put the drumsticks on top. Pour in the stock (or boiling water). Cover with foil and bake for 30 minutes. Remove from the oven, lift the chicken drumsticks on to a side plate, then add the peas to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes. Remove from the oven, lift the chicken drumsticks on to a side plate, then add the peas to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes. Stir in the chopped coriander and serve. Stir in the chopped coriander and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_and_rice_bake_97733", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken and rice traybake recipe", "content": "An average of 4.4 out of 5 stars from 117 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_rice_bake_97733_16x9.jpg Nadiya's easy chicken and rice recipe lets the oven do all the work. Because the rice is cooked in the tray, you end up with lovely toasted bits as well as fluffy grains, while the chicken, rubbed with spices, is cooked right on top. oil, for greasing 1 large onion, finely chopped3 garlic cloves, finely chopped50g/1¾oz ghee, melted (or butter) 270g/9¾oz basmati rice 2 cardamom pods, seeds only650ml/21fl oz hot chicken stock (or boiling water)200g/7oz frozen peas large handful fresh coriander, roughly chopped oil, for greasing 1 large onion, finely chopped 3 garlic cloves, finely chopped 50g/1¾oz ghee, melted (or butter) 270g/9¾oz basmati rice 2 cardamom pods, seeds only 650ml/21fl oz hot chicken stock (or boiling water) 200g/7oz frozen peas large handful fresh coriander, roughly chopped 8 chicken legs, skin on 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp cayenne pepper2 tbsp oil 8 chicken legs, skin on 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp cayenne pepper 2 tbsp oil Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over the melted butter and give the onions a stir. Bake for 10–15 minutes, making sure they don’t begin to burn. Keep an eye on them – if the edges are catching too quickly, take the tray out and stir the onions again before returning to the oven. Meanwhile, for the chicken, mix the salt, garlic, onion and cayenne in a bowl. Rub the drumsticks with the oil and cover with the spicy rub. Take the onions out of the oven and add the rice and cardamom seeds. Stir well, then put the drumsticks on top. Pour in the stock (or boiling water). Cover with foil and bake for 30 minutes. Remove from the oven, lift the chicken drumsticks on to a side plate, then add the peas to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes. Stir in the chopped coriander and serve. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over the melted butter and give the onions a stir. Bake for 10–15 minutes, making sure they don’t begin to burn. Keep an eye on them – if the edges are catching too quickly, take the tray out and stir the onions again before returning to the oven. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large roasting tray and put in the onion and garlic. Drizzle over the melted butter and give the onions a stir. Bake for 10–15 minutes, making sure they don’t begin to burn. Keep an eye on them – if the edges are catching too quickly, take the tray out and stir the onions again before returning to the oven. Meanwhile, for the chicken, mix the salt, garlic, onion and cayenne in a bowl. Rub the drumsticks with the oil and cover with the spicy rub. Meanwhile, for the chicken, mix the salt, garlic, onion and cayenne in a bowl. Rub the drumsticks with the oil and cover with the spicy rub. Take the onions out of the oven and add the rice and cardamom seeds. Stir well, then put the drumsticks on top. Pour in the stock (or boiling water). Cover with foil and bake for 30 minutes. Take the onions out of the oven and add the rice and cardamom seeds. Stir well, then put the drumsticks on top. Pour in the stock (or boiling water). Cover with foil and bake for 30 minutes. Remove from the oven, lift the chicken drumsticks on to a side plate, then add the peas to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes. Remove from the oven, lift the chicken drumsticks on to a side plate, then add the peas to the rice and lightly stir them through. Replace the chicken pieces and bake without the foil for another 15 minutes. Stir in the chopped coriander and serve. Stir in the chopped coriander and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcdeb3bdbfd0cbffffd" }
432f1611ef8f1b07e9f51ee69ef2bde3156902ba2ea211d97c8a9808e66c3882
Ras-el-hanout chicken traybake recipe This chicken traybake also works well with. French-style chicken traybake: Follow the recipe but instead of the sweet potatoes and carrots, thickly slice 2 courgettes, 2 aubergines, 1 red pepper and 1 yellow pepper and add in step one. In step three, instead of the lemon and ras-el-hanout add 15 halved cherry tomatoes with the chicken and thyme. Bake as per the recipe, but do not stir through the coriander or serve with the yoghurt. Greek-style chicken traybake: Follow the recipe but instead of the sweet potatoes and carrots, thinly slice 600g/1lb 5oz new potatoes and 2 green peppers and add in step one. Roast for 20 minutes in total and omit step two. In step three, instead of the lemon, ras-el-hanout and thyme add 1 teaspoon dried oregano, 2 sprigs fresh rosemary, a small bunch of asparagus and 1 tablespoon pitted Kalamata olives with the chicken. Bake as per the recipe, but add 200g/7oz sliced halloumi for the final 10 minutes of cooking and do not stir through the coriander or serve with the yoghurt. Italian-style chicken traybake: Follow the recipe but instead of the sweet potatoes and carrots, dice 2 aubergines and peel 2 garlic cloves and add in step one. Roast for 30 minutes in total and omit step two. In step three, instead of the lemon, ras-el-hanout and thyme, add 20 halved cherry tomatoes, 2 teaspoons capers, 1 tablespoon pitted black olives and a drained 400g tin cannellini beans with the chicken. Bake as per the recipe, but tear over fresh basil leaves and do not stir through the coriander or serve with the yoghurt. To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/ras_el_hanout_baked_06088", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Ras-el-hanout chicken traybake recipe", "content": "This chicken traybake also works well with. French-style chicken traybake: Follow the recipe but instead of the sweet potatoes and carrots, thickly slice 2 courgettes, 2 aubergines, 1 red pepper and 1 yellow pepper and add in step one. In step three, instead of the lemon and ras-el-hanout add 15 halved cherry tomatoes with the chicken and thyme. Bake as per the recipe, but do not stir through the coriander or serve with the yoghurt. Greek-style chicken traybake: Follow the recipe but instead of the sweet potatoes and carrots, thinly slice 600g/1lb 5oz new potatoes and 2 green peppers and add in step one. Roast for 20 minutes in total and omit step two. In step three, instead of the lemon, ras-el-hanout and thyme add 1 teaspoon dried oregano, 2 sprigs fresh rosemary, a small bunch of asparagus and 1 tablespoon pitted Kalamata olives with the chicken. Bake as per the recipe, but add 200g/7oz sliced halloumi for the final 10 minutes of cooking and do not stir through the coriander or serve with the yoghurt. Italian-style chicken traybake: Follow the recipe but instead of the sweet potatoes and carrots, dice 2 aubergines and peel 2 garlic cloves and add in step one. Roast for 30 minutes in total and omit step two. In step three, instead of the lemon, ras-el-hanout and thyme, add 20 halved cherry tomatoes, 2 teaspoons capers, 1 tablespoon pitted black olives and a drained 400g tin cannellini beans with the chicken. Bake as per the recipe, but tear over fresh basil leaves and do not stir through the coriander or serve with the yoghurt. To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcdeb3bdbfd0cbffffe" }
663ac2690e22acf76f9c02e59445f0aec79d37cc6296f5c7d2ae1959b8007a43
Nadiya's haddock traybake recipe Marmalade haddock traybake An average of 3.7 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/marmalade_haddock_80489_16x9.jpg This dish is fresh and zingy and although it sounds unusual, it tastes good. You can use fresh new potatoes instead if you prefer – they should take the same amount of time to cook as the tinned variety. 2 x 550g/1lb 4oz tins new potatoes, drained and halved3 sun-dried tomatoes (the antipasti kind, in oil), snipped into strips, plus 1 tablespoon oil from the jar1 tbsp balsamic vinegarpinch of salt4 haddock fillets 2 x 550g/1lb 4oz tins new potatoes, drained and halved 3 sun-dried tomatoes (the antipasti kind, in oil), snipped into strips, plus 1 tablespoon oil from the jar 1 tbsp balsamic vinegar pinch of salt 4 haddock fillets 6 tbsp marmalade1 tsp salt2 tsp garlic paste2 tsp chilli flakes4 tbsp dried dill60g/2¼oz panko breadcrumbs 6 tbsp marmalade 1 tsp salt 2 tsp garlic paste 2 tsp chilli flakes 4 tbsp dried dill 60g/2¼oz panko breadcrumbs Method Preheat the oven to 220C/200C Fan/Gas 7.Put the halved potatoes into a large roasting dish, along with the sun-dried tomatoes, oil, balsamic vinegar and salt, and give it all a really good stir. Place in the oven for 10–15 minutes to warm the potatoes through.To make the topping, put the marmalade, salt, garlic paste, chilli flakes, dill and breadcrumbs into a food processor and blend everything together.Take half of the mixture and spread it all over the fish. Put the rest of the breadcrumbs into a freezer bag and freeze, ready for the next time you need breadcrumbs for fish or chicken.Take the tray of potatoes out of the oven and place the fish on top. Put back into the oven and bake for 15 minutes, or until the fish is cooked and the topping is crunchy. Serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the halved potatoes into a large roasting dish, along with the sun-dried tomatoes, oil, balsamic vinegar and salt, and give it all a really good stir. Place in the oven for 10–15 minutes to warm the potatoes through. Put the halved potatoes into a large roasting dish, along with the sun-dried tomatoes, oil, balsamic vinegar and salt, and give it all a really good stir. Place in the oven for 10–15 minutes to warm the potatoes through. To make the topping, put the marmalade, salt, garlic paste, chilli flakes, dill and breadcrumbs into a food processor and blend everything together. To make the topping, put the marmalade, salt, garlic paste, chilli flakes, dill and breadcrumbs into a food processor and blend everything together. Take half of the mixture and spread it all over the fish. Put the rest of the breadcrumbs into a freezer bag and freeze, ready for the next time you need breadcrumbs for fish or chicken. Take half of the mixture and spread it all over the fish. Put the rest of the breadcrumbs into a freezer bag and freeze, ready for the next time you need breadcrumbs for fish or chicken. Take the tray of potatoes out of the oven and place the fish on top. Put back into the oven and bake for 15 minutes, or until the fish is cooked and the topping is crunchy. Serve. Take the tray of potatoes out of the oven and place the fish on top. Put back into the oven and bake for 15 minutes, or until the fish is cooked and the topping is crunchy. Serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/marmalade_haddock_80489", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Nadiya's haddock traybake recipe", "content": "Marmalade haddock traybake An average of 3.7 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/marmalade_haddock_80489_16x9.jpg This dish is fresh and zingy and although it sounds unusual, it tastes good. You can use fresh new potatoes instead if you prefer – they should take the same amount of time to cook as the tinned variety. 2 x 550g/1lb 4oz tins new potatoes, drained and halved3 sun-dried tomatoes (the antipasti kind, in oil), snipped into strips, plus 1 tablespoon oil from the jar1 tbsp balsamic vinegarpinch of salt4 haddock fillets 2 x 550g/1lb 4oz tins new potatoes, drained and halved 3 sun-dried tomatoes (the antipasti kind, in oil), snipped into strips, plus 1 tablespoon oil from the jar 1 tbsp balsamic vinegar pinch of salt 4 haddock fillets 6 tbsp marmalade1 tsp salt2 tsp garlic paste2 tsp chilli flakes4 tbsp dried dill60g/2¼oz panko breadcrumbs 6 tbsp marmalade 1 tsp salt 2 tsp garlic paste 2 tsp chilli flakes 4 tbsp dried dill 60g/2¼oz panko breadcrumbs Method Preheat the oven to 220C/200C Fan/Gas 7.Put the halved potatoes into a large roasting dish, along with the sun-dried tomatoes, oil, balsamic vinegar and salt, and give it all a really good stir. Place in the oven for 10–15 minutes to warm the potatoes through.To make the topping, put the marmalade, salt, garlic paste, chilli flakes, dill and breadcrumbs into a food processor and blend everything together.Take half of the mixture and spread it all over the fish. Put the rest of the breadcrumbs into a freezer bag and freeze, ready for the next time you need breadcrumbs for fish or chicken.Take the tray of potatoes out of the oven and place the fish on top. Put back into the oven and bake for 15 minutes, or until the fish is cooked and the topping is crunchy. Serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the halved potatoes into a large roasting dish, along with the sun-dried tomatoes, oil, balsamic vinegar and salt, and give it all a really good stir. Place in the oven for 10–15 minutes to warm the potatoes through. Put the halved potatoes into a large roasting dish, along with the sun-dried tomatoes, oil, balsamic vinegar and salt, and give it all a really good stir. Place in the oven for 10–15 minutes to warm the potatoes through. To make the topping, put the marmalade, salt, garlic paste, chilli flakes, dill and breadcrumbs into a food processor and blend everything together. To make the topping, put the marmalade, salt, garlic paste, chilli flakes, dill and breadcrumbs into a food processor and blend everything together. Take half of the mixture and spread it all over the fish. Put the rest of the breadcrumbs into a freezer bag and freeze, ready for the next time you need breadcrumbs for fish or chicken. Take half of the mixture and spread it all over the fish. Put the rest of the breadcrumbs into a freezer bag and freeze, ready for the next time you need breadcrumbs for fish or chicken. Take the tray of potatoes out of the oven and place the fish on top. Put back into the oven and bake for 15 minutes, or until the fish is cooked and the topping is crunchy. Serve. Take the tray of potatoes out of the oven and place the fish on top. Put back into the oven and bake for 15 minutes, or until the fish is cooked and the topping is crunchy. Serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcdeb3bdbfd0cbfffff" }
411f795217ebfe3c4ef5c31a8dd4d904886ea32b0e9039dab6ece2fcc70be521
Chicken with chorizo and potatoes recipe An average of 4.7 out of 5 stars from 74 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spanish_chicken_with_98922_16x9.jpg An easy chicken, chorizo and potato traybake that is so easy to throw together for dinner, you'll be putting this dish on the menu every week! 1 tbsp olive oil8 chicken thighs on the bone400g/14oz cooking chorizo sausages (small size whole, larger size, cut into chunks)800g/1lb 12oz new potatoes, halved1 red onion, peeled and roughly chopped1 tsp dried thyme or oregano½ lemon, zest and juicesalt and freshly ground black pepper 1 tbsp olive oil 8 chicken thighs on the bone 400g/14oz cooking chorizo sausages (small size whole, larger size, cut into chunks) 800g/1lb 12oz new potatoes, halved 1 red onion, peeled and roughly chopped 1 tsp dried thyme or oregano ½ lemon, zest and juice salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Drizzle the oil into the bottom of a large roasting tin. Put chicken thighs into the tin, turning to coat the skin in oil, then turn them skin-side up. Add in the chorizo, the potatoes and the onions in (you may need two tins, if yours are not big enough to hold everything in a single layer). Sprinkle over the dried thyme (or oregano) and the lemon zest. Squeeze over the lemon juice and season everything with salt and freshly ground black pepper.Cook in the oven for 45 minutes to 1 hour, or until the chicken is cooked through and the potatoes are crisp on the outside and tender on the inside. Serve with a crisp green salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Drizzle the oil into the bottom of a large roasting tin. Put chicken thighs into the tin, turning to coat the skin in oil, then turn them skin-side up. Add in the chorizo, the potatoes and the onions in (you may need two tins, if yours are not big enough to hold everything in a single layer). Sprinkle over the dried thyme (or oregano) and the lemon zest. Squeeze over the lemon juice and season everything with salt and freshly ground black pepper. Drizzle the oil into the bottom of a large roasting tin. Put chicken thighs into the tin, turning to coat the skin in oil, then turn them skin-side up. Add in the chorizo, the potatoes and the onions in (you may need two tins, if yours are not big enough to hold everything in a single layer). Sprinkle over the dried thyme (or oregano) and the lemon zest. Squeeze over the lemon juice and season everything with salt and freshly ground black pepper. Cook in the oven for 45 minutes to 1 hour, or until the chicken is cooked through and the potatoes are crisp on the outside and tender on the inside. Serve with a crisp green salad. Cook in the oven for 45 minutes to 1 hour, or until the chicken is cooked through and the potatoes are crisp on the outside and tender on the inside. Serve with a crisp green salad.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spanish_chicken_with_98922", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken with chorizo and potatoes recipe", "content": "An average of 4.7 out of 5 stars from 74 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spanish_chicken_with_98922_16x9.jpg An easy chicken, chorizo and potato traybake that is so easy to throw together for dinner, you'll be putting this dish on the menu every week! 1 tbsp olive oil8 chicken thighs on the bone400g/14oz cooking chorizo sausages (small size whole, larger size, cut into chunks)800g/1lb 12oz new potatoes, halved1 red onion, peeled and roughly chopped1 tsp dried thyme or oregano½ lemon, zest and juicesalt and freshly ground black pepper 1 tbsp olive oil 8 chicken thighs on the bone 400g/14oz cooking chorizo sausages (small size whole, larger size, cut into chunks) 800g/1lb 12oz new potatoes, halved 1 red onion, peeled and roughly chopped 1 tsp dried thyme or oregano ½ lemon, zest and juice salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Drizzle the oil into the bottom of a large roasting tin. Put chicken thighs into the tin, turning to coat the skin in oil, then turn them skin-side up. Add in the chorizo, the potatoes and the onions in (you may need two tins, if yours are not big enough to hold everything in a single layer). Sprinkle over the dried thyme (or oregano) and the lemon zest. Squeeze over the lemon juice and season everything with salt and freshly ground black pepper.Cook in the oven for 45 minutes to 1 hour, or until the chicken is cooked through and the potatoes are crisp on the outside and tender on the inside. Serve with a crisp green salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Drizzle the oil into the bottom of a large roasting tin. Put chicken thighs into the tin, turning to coat the skin in oil, then turn them skin-side up. Add in the chorizo, the potatoes and the onions in (you may need two tins, if yours are not big enough to hold everything in a single layer). Sprinkle over the dried thyme (or oregano) and the lemon zest. Squeeze over the lemon juice and season everything with salt and freshly ground black pepper. Drizzle the oil into the bottom of a large roasting tin. Put chicken thighs into the tin, turning to coat the skin in oil, then turn them skin-side up. Add in the chorizo, the potatoes and the onions in (you may need two tins, if yours are not big enough to hold everything in a single layer). Sprinkle over the dried thyme (or oregano) and the lemon zest. Squeeze over the lemon juice and season everything with salt and freshly ground black pepper. Cook in the oven for 45 minutes to 1 hour, or until the chicken is cooked through and the potatoes are crisp on the outside and tender on the inside. Serve with a crisp green salad. Cook in the oven for 45 minutes to 1 hour, or until the chicken is cooked through and the potatoes are crisp on the outside and tender on the inside. Serve with a crisp green salad." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdceeb3bdbfd0cc00000" }
219e91e7ed7de8f0c84cf736979cf6c4a64c4d7f7f42c15324b2dd6b4ba59748
Fish and potato traybake recipe Fish and potato traybake with pesto An average of 4.7 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_with_pesto_roast_14470_16x9.jpg This filling, flavour-packed cod traybake recipe makes an excellent weekend lunch or week-night dinner. You can use any firm white fish in place of the cod – hake, pollack or haddock would all work well. Each serving provides 500 kcal, 28.5g protein, 34g carbohydrates (of which 5.1g sugars), 26.5g fat (of which 4.5g saturates), 5g fibre and 1.6g salt. 640g/1lb 7oz floury potatoes, preferably Maris Piper, peeled and thinly sliced2 red peppers, sliced2 bay leaves2 garlic cloves, finely chopped2 tbsp olive oil½ tsp sea salt flakes 4 x 120g/4oz cod fillets, skinless and boneless freshly ground black pepper 640g/1lb 7oz floury potatoes, preferably Maris Piper, peeled and thinly sliced 2 red peppers, sliced 2 bay leaves 2 garlic cloves, finely chopped 2 tbsp olive oil ½ tsp sea salt flakes 4 x 120g/4oz cod fillets, skinless and boneless freshly ground black pepper ½ garlic clove 25g/1oz pine nuts 50g/1¾oz fresh basil leaves5 tbsp olive oil 25g/1oz Parmesan, finely grated1 tbsp lemon juice ½ tsp sea salt flakes ½ garlic clove 25g/1oz pine nuts 50g/1¾oz fresh basil leaves 5 tbsp olive oil 25g/1oz Parmesan, finely grated 1 tbsp lemon juice ½ tsp sea salt flakes Method Preheat the oven to 200C/180C Fan/Gas 6. Mix the potatoes, peppers, bay, garlic, oil, salt and a good pinch of black pepper in a large roasting tin. Cover tightly with kitchen foil and bake for 1 hour.Meanwhile, to make the pesto, blend the garlic and pine nuts in a food processor. Add the basil and pulse until roughly chopped. With the motor still running, add the oil and blend briefly. Stir in the Parmesan, lemon juice and salt. Place the cod on top of the vegetables and spread each fillet with a quarter of the pesto. Bake, uncovered, for 15 minutes, or until the fish is cooked through. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the potatoes, peppers, bay, garlic, oil, salt and a good pinch of black pepper in a large roasting tin. Cover tightly with kitchen foil and bake for 1 hour. Mix the potatoes, peppers, bay, garlic, oil, salt and a good pinch of black pepper in a large roasting tin. Cover tightly with kitchen foil and bake for 1 hour. Meanwhile, to make the pesto, blend the garlic and pine nuts in a food processor. Add the basil and pulse until roughly chopped. With the motor still running, add the oil and blend briefly. Stir in the Parmesan, lemon juice and salt. Meanwhile, to make the pesto, blend the garlic and pine nuts in a food processor. Add the basil and pulse until roughly chopped. With the motor still running, add the oil and blend briefly. Stir in the Parmesan, lemon juice and salt. Place the cod on top of the vegetables and spread each fillet with a quarter of the pesto. Bake, uncovered, for 15 minutes, or until the fish is cooked through. Serve immediately. Place the cod on top of the vegetables and spread each fillet with a quarter of the pesto. Bake, uncovered, for 15 minutes, or until the fish is cooked through. Serve immediately. Recipe tips Save money by buying frozen fish fillets and cooking them from frozen. Many flaky fish are actually better cooked from frozen. Simply rinse under cold water to remove any ice crystals and continue as directed in the recipe. It will just take an extra few minutes to cook. Insert a metal skewer or knife into the thickest part to check it's hot all the way through.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cod_with_pesto_roast_14470", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Fish and potato traybake recipe", "content": "Fish and potato traybake with pesto An average of 4.7 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cod_with_pesto_roast_14470_16x9.jpg This filling, flavour-packed cod traybake recipe makes an excellent weekend lunch or week-night dinner. You can use any firm white fish in place of the cod – hake, pollack or haddock would all work well. Each serving provides 500 kcal, 28.5g protein, 34g carbohydrates (of which 5.1g sugars), 26.5g fat (of which 4.5g saturates), 5g fibre and 1.6g salt. 640g/1lb 7oz floury potatoes, preferably Maris Piper, peeled and thinly sliced2 red peppers, sliced2 bay leaves2 garlic cloves, finely chopped2 tbsp olive oil½ tsp sea salt flakes 4 x 120g/4oz cod fillets, skinless and boneless freshly ground black pepper 640g/1lb 7oz floury potatoes, preferably Maris Piper, peeled and thinly sliced 2 red peppers, sliced 2 bay leaves 2 garlic cloves, finely chopped 2 tbsp olive oil ½ tsp sea salt flakes 4 x 120g/4oz cod fillets, skinless and boneless freshly ground black pepper ½ garlic clove 25g/1oz pine nuts 50g/1¾oz fresh basil leaves5 tbsp olive oil 25g/1oz Parmesan, finely grated1 tbsp lemon juice ½ tsp sea salt flakes ½ garlic clove 25g/1oz pine nuts 50g/1¾oz fresh basil leaves 5 tbsp olive oil 25g/1oz Parmesan, finely grated 1 tbsp lemon juice ½ tsp sea salt flakes Method Preheat the oven to 200C/180C Fan/Gas 6. Mix the potatoes, peppers, bay, garlic, oil, salt and a good pinch of black pepper in a large roasting tin. Cover tightly with kitchen foil and bake for 1 hour.Meanwhile, to make the pesto, blend the garlic and pine nuts in a food processor. Add the basil and pulse until roughly chopped. With the motor still running, add the oil and blend briefly. Stir in the Parmesan, lemon juice and salt. Place the cod on top of the vegetables and spread each fillet with a quarter of the pesto. Bake, uncovered, for 15 minutes, or until the fish is cooked through. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the potatoes, peppers, bay, garlic, oil, salt and a good pinch of black pepper in a large roasting tin. Cover tightly with kitchen foil and bake for 1 hour. Mix the potatoes, peppers, bay, garlic, oil, salt and a good pinch of black pepper in a large roasting tin. Cover tightly with kitchen foil and bake for 1 hour. Meanwhile, to make the pesto, blend the garlic and pine nuts in a food processor. Add the basil and pulse until roughly chopped. With the motor still running, add the oil and blend briefly. Stir in the Parmesan, lemon juice and salt. Meanwhile, to make the pesto, blend the garlic and pine nuts in a food processor. Add the basil and pulse until roughly chopped. With the motor still running, add the oil and blend briefly. Stir in the Parmesan, lemon juice and salt. Place the cod on top of the vegetables and spread each fillet with a quarter of the pesto. Bake, uncovered, for 15 minutes, or until the fish is cooked through. Serve immediately. Place the cod on top of the vegetables and spread each fillet with a quarter of the pesto. Bake, uncovered, for 15 minutes, or until the fish is cooked through. Serve immediately. Recipe tips Save money by buying frozen fish fillets and cooking them from frozen. Many flaky fish are actually better cooked from frozen. Simply rinse under cold water to remove any ice crystals and continue as directed in the recipe. It will just take an extra few minutes to cook. Insert a metal skewer or knife into the thickest part to check it's hot all the way through." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdceeb3bdbfd0cc00001" }
5b2c7fce4b0438148818b015565ea42eebc56a60280163ab4621b132476e3733
Tray-baked eggs recipe An average of 4.2 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tray-baked_eggs_36571_16x9.jpg A vegetarian breakfast, lunch or snack that’s really quick, easy and packed with protein. Each serving provides 237 kcal, 20g protein, 3g carbohydrates (of which 3g sugars), 16g fat (of which 6g saturates), 2g fibre and 1.3g salt. 8 free-range eggs2 red peppers, deseeded and finely sliced80g/3oz chestnut mushrooms, halved and thinly sliced40g/1½oz spinach, roughly chopped50g/1¾oz mature cheddar cheese, grated½ tsp sea saltfreshly ground black pepper 8 free-range eggs 2 red peppers, deseeded and finely sliced 80g/3oz chestnut mushrooms, halved and thinly sliced 40g/1½oz spinach, roughly chopped 50g/1¾oz mature cheddar cheese, grated ½ tsp sea salt freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 35cm/14 in x 25cm/10in 2cm/¾in deep roasting tin and line with baking paper.Crack the eggs into a large bowl, add the salt and pepper and whisk well.Pour the eggs into the oven tray making sure they spread into the corners. Scatter the peppers, mushrooms and spinach over the eggs and top with the cheddar.Place in the oven to bake for 10–12 minutes, or until just set and lightly golden around the edges.Remove the eggs from the oven and leave to rest for 2 minutes, then slide out onto a board and cut into pieces. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 35cm/14 in x 25cm/10in 2cm/¾in deep roasting tin and line with baking paper. Lightly grease a 35cm/14 in x 25cm/10in 2cm/¾in deep roasting tin and line with baking paper. Crack the eggs into a large bowl, add the salt and pepper and whisk well. Crack the eggs into a large bowl, add the salt and pepper and whisk well. Pour the eggs into the oven tray making sure they spread into the corners. Scatter the peppers, mushrooms and spinach over the eggs and top with the cheddar. Pour the eggs into the oven tray making sure they spread into the corners. Scatter the peppers, mushrooms and spinach over the eggs and top with the cheddar. Place in the oven to bake for 10–12 minutes, or until just set and lightly golden around the edges. Place in the oven to bake for 10–12 minutes, or until just set and lightly golden around the edges. Remove the eggs from the oven and leave to rest for 2 minutes, then slide out onto a board and cut into pieces. Remove the eggs from the oven and leave to rest for 2 minutes, then slide out onto a board and cut into pieces. Recipe tips If not eating straightaway, leave to cool to room temperature, cut into slices and put in a sealable container. It will keep for 3 days in the fridge and is best eaten cold, if not eaten straight away.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tray-baked_eggs_36571", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tray-baked eggs recipe", "content": "An average of 4.2 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tray-baked_eggs_36571_16x9.jpg A vegetarian breakfast, lunch or snack that’s really quick, easy and packed with protein. Each serving provides 237 kcal, 20g protein, 3g carbohydrates (of which 3g sugars), 16g fat (of which 6g saturates), 2g fibre and 1.3g salt. 8 free-range eggs2 red peppers, deseeded and finely sliced80g/3oz chestnut mushrooms, halved and thinly sliced40g/1½oz spinach, roughly chopped50g/1¾oz mature cheddar cheese, grated½ tsp sea saltfreshly ground black pepper 8 free-range eggs 2 red peppers, deseeded and finely sliced 80g/3oz chestnut mushrooms, halved and thinly sliced 40g/1½oz spinach, roughly chopped 50g/1¾oz mature cheddar cheese, grated ½ tsp sea salt freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 35cm/14 in x 25cm/10in 2cm/¾in deep roasting tin and line with baking paper.Crack the eggs into a large bowl, add the salt and pepper and whisk well.Pour the eggs into the oven tray making sure they spread into the corners. Scatter the peppers, mushrooms and spinach over the eggs and top with the cheddar.Place in the oven to bake for 10–12 minutes, or until just set and lightly golden around the edges.Remove the eggs from the oven and leave to rest for 2 minutes, then slide out onto a board and cut into pieces. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease a 35cm/14 in x 25cm/10in 2cm/¾in deep roasting tin and line with baking paper. Lightly grease a 35cm/14 in x 25cm/10in 2cm/¾in deep roasting tin and line with baking paper. Crack the eggs into a large bowl, add the salt and pepper and whisk well. Crack the eggs into a large bowl, add the salt and pepper and whisk well. Pour the eggs into the oven tray making sure they spread into the corners. Scatter the peppers, mushrooms and spinach over the eggs and top with the cheddar. Pour the eggs into the oven tray making sure they spread into the corners. Scatter the peppers, mushrooms and spinach over the eggs and top with the cheddar. Place in the oven to bake for 10–12 minutes, or until just set and lightly golden around the edges. Place in the oven to bake for 10–12 minutes, or until just set and lightly golden around the edges. Remove the eggs from the oven and leave to rest for 2 minutes, then slide out onto a board and cut into pieces. Remove the eggs from the oven and leave to rest for 2 minutes, then slide out onto a board and cut into pieces. Recipe tips If not eating straightaway, leave to cool to room temperature, cut into slices and put in a sealable container. It will keep for 3 days in the fridge and is best eaten cold, if not eaten straight away." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdceeb3bdbfd0cc00002" }
a077355a7b9674303364375a29be68e342c928d6c2e176701296438fa3e44f65
Cod with Mediterranean vegetables recipe Roasted tomato cod with Mediterranean vegetables An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_tomato_cod_with_43906_16x9.jpg Roasting fish and veg is an easy way to make a healthy meal for four. Add a crunchy cheese and breadcrumb topping for a winning combination. Each serving provides 374 kcal, 27g protein, 35g carbohydrates (of which 19g sugars), 12g fat (of which 4g saturates), 10g fibre and 0.8g salt. 2 red onions, cut into wedges1 aubergine, cut into wedges2 red peppers, seeds removed, cut into chunks600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in-thick slices, then wedges1 tsp dried thyme2 tbsp olive oil4 x 100g/3½oz cod (or haddock) fillets8 tsp tomato purée1–2 slices stale bread50g/1¾oz mature Cheddar, finely grated2 tbsp balsamic vinegar75g/2½oz spinach, roughly choppedsea salt and freshly ground black pepper 2 red onions, cut into wedges 1 aubergine, cut into wedges 2 red peppers, seeds removed, cut into chunks 600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in-thick slices, then wedges 1 tsp dried thyme 2 tbsp olive oil 4 x 100g/3½oz cod (or haddock) fillets 8 tsp tomato purée 1–2 slices stale bread 50g/1¾oz mature Cheddar, finely grated 2 tbsp balsamic vinegar 75g/2½oz spinach, roughly chopped sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, aubergine, peppers and squash on a large baking tray. Add the thyme and oil and mix until coated, then season. Roast for 35 minutes, or until golden and cooked.Meanwhile, put the fish on a baking tray and season. Spread 2 teaspoons tomato purée on each fillet.Pulse the bread in a food processor to make fine breadcrumbs. In a small bowl, mix 4 tablespoons breadcrumbs with the cheese. Sprinkle the mixture over each fillet and press down lightly. Cover the tray with kitchen foil and seal around the edges, then set aside. (Freeze any leftover breadcrumbs in a sealed bag to use another time)After the vegetables have been roasting for 20 minutes, move them around the tray to make sure they’re cooking evenly. Put the fish in the oven and roast with the vegetables for 15 minutes. Remove the foil from the fish and roast for another 5–10 minutes, or until golden and cooked through.Mix the balsamic vinegar and spinach into the hot vegetables, then serve with the fish. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, aubergine, peppers and squash on a large baking tray. Add the thyme and oil and mix until coated, then season. Roast for 35 minutes, or until golden and cooked. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, aubergine, peppers and squash on a large baking tray. Add the thyme and oil and mix until coated, then season. Roast for 35 minutes, or until golden and cooked. Meanwhile, put the fish on a baking tray and season. Spread 2 teaspoons tomato purée on each fillet. Meanwhile, put the fish on a baking tray and season. Spread 2 teaspoons tomato purée on each fillet. Pulse the bread in a food processor to make fine breadcrumbs. In a small bowl, mix 4 tablespoons breadcrumbs with the cheese. Sprinkle the mixture over each fillet and press down lightly. Cover the tray with kitchen foil and seal around the edges, then set aside. (Freeze any leftover breadcrumbs in a sealed bag to use another time) Pulse the bread in a food processor to make fine breadcrumbs. In a small bowl, mix 4 tablespoons breadcrumbs with the cheese. Sprinkle the mixture over each fillet and press down lightly. Cover the tray with kitchen foil and seal around the edges, then set aside. (Freeze any leftover breadcrumbs in a sealed bag to use another time) After the vegetables have been roasting for 20 minutes, move them around the tray to make sure they’re cooking evenly. Put the fish in the oven and roast with the vegetables for 15 minutes. After the vegetables have been roasting for 20 minutes, move them around the tray to make sure they’re cooking evenly. Put the fish in the oven and roast with the vegetables for 15 minutes. Remove the foil from the fish and roast for another 5–10 minutes, or until golden and cooked through. Remove the foil from the fish and roast for another 5–10 minutes, or until golden and cooked through. Mix the balsamic vinegar and spinach into the hot vegetables, then serve with the fish. Mix the balsamic vinegar and spinach into the hot vegetables, then serve with the fish.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roasted_tomato_cod_with_43906", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cod with Mediterranean vegetables recipe", "content": "Roasted tomato cod with Mediterranean vegetables An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_tomato_cod_with_43906_16x9.jpg Roasting fish and veg is an easy way to make a healthy meal for four. Add a crunchy cheese and breadcrumb topping for a winning combination. Each serving provides 374 kcal, 27g protein, 35g carbohydrates (of which 19g sugars), 12g fat (of which 4g saturates), 10g fibre and 0.8g salt. 2 red onions, cut into wedges1 aubergine, cut into wedges2 red peppers, seeds removed, cut into chunks600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in-thick slices, then wedges1 tsp dried thyme2 tbsp olive oil4 x 100g/3½oz cod (or haddock) fillets8 tsp tomato purée1–2 slices stale bread50g/1¾oz mature Cheddar, finely grated2 tbsp balsamic vinegar75g/2½oz spinach, roughly choppedsea salt and freshly ground black pepper 2 red onions, cut into wedges 1 aubergine, cut into wedges 2 red peppers, seeds removed, cut into chunks 600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in-thick slices, then wedges 1 tsp dried thyme 2 tbsp olive oil 4 x 100g/3½oz cod (or haddock) fillets 8 tsp tomato purée 1–2 slices stale bread 50g/1¾oz mature Cheddar, finely grated 2 tbsp balsamic vinegar 75g/2½oz spinach, roughly chopped sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, aubergine, peppers and squash on a large baking tray. Add the thyme and oil and mix until coated, then season. Roast for 35 minutes, or until golden and cooked.Meanwhile, put the fish on a baking tray and season. Spread 2 teaspoons tomato purée on each fillet.Pulse the bread in a food processor to make fine breadcrumbs. In a small bowl, mix 4 tablespoons breadcrumbs with the cheese. Sprinkle the mixture over each fillet and press down lightly. Cover the tray with kitchen foil and seal around the edges, then set aside. (Freeze any leftover breadcrumbs in a sealed bag to use another time)After the vegetables have been roasting for 20 minutes, move them around the tray to make sure they’re cooking evenly. Put the fish in the oven and roast with the vegetables for 15 minutes. Remove the foil from the fish and roast for another 5–10 minutes, or until golden and cooked through.Mix the balsamic vinegar and spinach into the hot vegetables, then serve with the fish. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, aubergine, peppers and squash on a large baking tray. Add the thyme and oil and mix until coated, then season. Roast for 35 minutes, or until golden and cooked. Preheat the oven to 200C/180C Fan/Gas 6. Put the onions, aubergine, peppers and squash on a large baking tray. Add the thyme and oil and mix until coated, then season. Roast for 35 minutes, or until golden and cooked. Meanwhile, put the fish on a baking tray and season. Spread 2 teaspoons tomato purée on each fillet. Meanwhile, put the fish on a baking tray and season. Spread 2 teaspoons tomato purée on each fillet. Pulse the bread in a food processor to make fine breadcrumbs. In a small bowl, mix 4 tablespoons breadcrumbs with the cheese. Sprinkle the mixture over each fillet and press down lightly. Cover the tray with kitchen foil and seal around the edges, then set aside. (Freeze any leftover breadcrumbs in a sealed bag to use another time) Pulse the bread in a food processor to make fine breadcrumbs. In a small bowl, mix 4 tablespoons breadcrumbs with the cheese. Sprinkle the mixture over each fillet and press down lightly. Cover the tray with kitchen foil and seal around the edges, then set aside. (Freeze any leftover breadcrumbs in a sealed bag to use another time) After the vegetables have been roasting for 20 minutes, move them around the tray to make sure they’re cooking evenly. Put the fish in the oven and roast with the vegetables for 15 minutes. After the vegetables have been roasting for 20 minutes, move them around the tray to make sure they’re cooking evenly. Put the fish in the oven and roast with the vegetables for 15 minutes. Remove the foil from the fish and roast for another 5–10 minutes, or until golden and cooked through. Remove the foil from the fish and roast for another 5–10 minutes, or until golden and cooked through. Mix the balsamic vinegar and spinach into the hot vegetables, then serve with the fish. Mix the balsamic vinegar and spinach into the hot vegetables, then serve with the fish." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdceeb3bdbfd0cc00003" }
deadd31e0025c1689ec2beb0e56117f4f7e78fd304eb3c7ba5afa78e3a2e88a7
Lemon chicken traybake recipe Lush lemon pepper chicken An average of 4.0 out of 5 stars from 73 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lush_lemon_pepper_19156_16x9.jpg This tasty lemon chicken tray bake is super easy - all the flavour comes from the delectable honey and mustard marinade. 4 tbsp clear honey2 tbsp Dijon mustard3 garlic cloves, peeled, grated3-4 tsp cracked black pepper, to taste 2 lemons, zest and juice 4 tbsp clear honey 2 tbsp Dijon mustard 3 garlic cloves, peeled, grated 3-4 tsp cracked black pepper, to taste 2 lemons, zest and juice 4 bone-in chicken breasts, skin removed, each breast scored three or four times using a sharp knife4-5 sprigs fresh rosemary1 lemon, thinly sliced700g/1½lb baby new potatoessalt and freshly ground black pepper handful chopped fresh flatleaf parsley leaves, to serve 4 bone-in chicken breasts, skin removed, each breast scored three or four times using a sharp knife 4-5 sprigs fresh rosemary 1 lemon, thinly sliced 700g/1½lb baby new potatoes salt and freshly ground black pepper handful chopped fresh flatleaf parsley leaves, to serve Method For the marinade, mix together all the marinade ingredients in a bowl until well combined. For the lemon pepper chicken, rub some of the marinade into the scored chicken, then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours. When the chicken has marinated, preheat the oven to 200C/180C Fan/Gas 6. Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper.Roast for 30–35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer). Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10–15 minutes. Just before serving, scatter over the chopped parsley. For the marinade, mix together all the marinade ingredients in a bowl until well combined. For the marinade, mix together all the marinade ingredients in a bowl until well combined. For the lemon pepper chicken, rub some of the marinade into the scored chicken, then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours. For the lemon pepper chicken, rub some of the marinade into the scored chicken, then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours. When the chicken has marinated, preheat the oven to 200C/180C Fan/Gas 6. When the chicken has marinated, preheat the oven to 200C/180C Fan/Gas 6. Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper. Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper. Roast for 30–35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer). Roast for 30–35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer). Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10–15 minutes. Just before serving, scatter over the chopped parsley. Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10–15 minutes. Just before serving, scatter over the chopped parsley.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lush_lemon_pepper_19156", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lemon chicken traybake recipe", "content": "Lush lemon pepper chicken An average of 4.0 out of 5 stars from 73 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lush_lemon_pepper_19156_16x9.jpg This tasty lemon chicken tray bake is super easy - all the flavour comes from the delectable honey and mustard marinade. 4 tbsp clear honey2 tbsp Dijon mustard3 garlic cloves, peeled, grated3-4 tsp cracked black pepper, to taste 2 lemons, zest and juice 4 tbsp clear honey 2 tbsp Dijon mustard 3 garlic cloves, peeled, grated 3-4 tsp cracked black pepper, to taste 2 lemons, zest and juice 4 bone-in chicken breasts, skin removed, each breast scored three or four times using a sharp knife4-5 sprigs fresh rosemary1 lemon, thinly sliced700g/1½lb baby new potatoessalt and freshly ground black pepper handful chopped fresh flatleaf parsley leaves, to serve 4 bone-in chicken breasts, skin removed, each breast scored three or four times using a sharp knife 4-5 sprigs fresh rosemary 1 lemon, thinly sliced 700g/1½lb baby new potatoes salt and freshly ground black pepper handful chopped fresh flatleaf parsley leaves, to serve Method For the marinade, mix together all the marinade ingredients in a bowl until well combined. For the lemon pepper chicken, rub some of the marinade into the scored chicken, then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours. When the chicken has marinated, preheat the oven to 200C/180C Fan/Gas 6. Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper.Roast for 30–35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer). Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10–15 minutes. Just before serving, scatter over the chopped parsley. For the marinade, mix together all the marinade ingredients in a bowl until well combined. For the marinade, mix together all the marinade ingredients in a bowl until well combined. For the lemon pepper chicken, rub some of the marinade into the scored chicken, then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours. For the lemon pepper chicken, rub some of the marinade into the scored chicken, then place the chicken breasts in a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes and up to two hours. When the chicken has marinated, preheat the oven to 200C/180C Fan/Gas 6. When the chicken has marinated, preheat the oven to 200C/180C Fan/Gas 6. Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper. Arrange the rosemary sprigs and lemon slices in the bottom of a roasting tray. Tip the potatoes into the roasting tray, then place the marinated chicken breasts on top of the potatoes. Give the chicken a final coating of marinade and season, to taste, with salt and freshly ground black pepper. Roast for 30–35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer). Roast for 30–35 minutes, or until the potatoes and the chicken are cooked (the chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer). Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10–15 minutes. Just before serving, scatter over the chopped parsley. Cover the roasting tray with aluminium foil and set the chicken aside to rest for 10–15 minutes. Just before serving, scatter over the chopped parsley." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcfeb3bdbfd0cc00004" }
c91af50274d1fc0d4c757fbecb6349d3a5f5152db9ba482bcc60beba28b4d3b2
One pan halloumi veggie traybake recipe An average of 4.4 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_halloumi_veggie_49929_16x9.jpg Roasted veg topped with halloumi makes for an easy veggie dinner to look forward. Simply throw all the veggies into one roasting dish, top with sices of halloumi and finish under the grill. Each serving provides 670 kcal, 30g protein, 33.5g carbohydrates (of which 19g sugars), 44g fat (of which 23g saturates), 12.5g fibre and 3.6g salt. 1 large red onion, chopped into bite-sized pieces3 mixed peppers, chopped into bite-sized pieces1 large aubergine, chopped into bite-sized pieces1 tbsp extra virgin olive oil, plus extra for drizzling250g/9oz halloumi cheese, slicedsmall handful fresh basil freshly ground sea salt and black pepper 1 large red onion, chopped into bite-sized pieces 3 mixed peppers, chopped into bite-sized pieces 1 large aubergine, chopped into bite-sized pieces 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz halloumi cheese, sliced small handful fresh basil freshly ground sea salt and black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Spread the vegetables across a large baking tray and toss with the oil and a generous amount of salt and pepper. Roast for 25 minutes, or until the vegetables are slightly browned and tender.Heat the grill to it's highest setting. Remove the tray from the oven and give it a big toss. Lay the halloumi slices on top of the vegetables, seasoning each with black pepper and an extra drizzle of olive oil.Transfer the tray to the grill and cook for a further 5 minutes, or until the cheese has just started to turn golden brown. Roughly tear the basil leaves and scatter over the halloumi bake just before serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Spread the vegetables across a large baking tray and toss with the oil and a generous amount of salt and pepper. Roast for 25 minutes, or until the vegetables are slightly browned and tender. Spread the vegetables across a large baking tray and toss with the oil and a generous amount of salt and pepper. Roast for 25 minutes, or until the vegetables are slightly browned and tender. Heat the grill to it's highest setting. Heat the grill to it's highest setting. Remove the tray from the oven and give it a big toss. Lay the halloumi slices on top of the vegetables, seasoning each with black pepper and an extra drizzle of olive oil. Remove the tray from the oven and give it a big toss. Lay the halloumi slices on top of the vegetables, seasoning each with black pepper and an extra drizzle of olive oil. Transfer the tray to the grill and cook for a further 5 minutes, or until the cheese has just started to turn golden brown. Transfer the tray to the grill and cook for a further 5 minutes, or until the cheese has just started to turn golden brown. Roughly tear the basil leaves and scatter over the halloumi bake just before serving. Roughly tear the basil leaves and scatter over the halloumi bake just before serving.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/one_pan_halloumi_veggie_49929", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "One pan halloumi veggie traybake recipe", "content": "An average of 4.4 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_halloumi_veggie_49929_16x9.jpg Roasted veg topped with halloumi makes for an easy veggie dinner to look forward. Simply throw all the veggies into one roasting dish, top with sices of halloumi and finish under the grill. Each serving provides 670 kcal, 30g protein, 33.5g carbohydrates (of which 19g sugars), 44g fat (of which 23g saturates), 12.5g fibre and 3.6g salt. 1 large red onion, chopped into bite-sized pieces3 mixed peppers, chopped into bite-sized pieces1 large aubergine, chopped into bite-sized pieces1 tbsp extra virgin olive oil, plus extra for drizzling250g/9oz halloumi cheese, slicedsmall handful fresh basil freshly ground sea salt and black pepper 1 large red onion, chopped into bite-sized pieces 3 mixed peppers, chopped into bite-sized pieces 1 large aubergine, chopped into bite-sized pieces 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz halloumi cheese, sliced small handful fresh basil freshly ground sea salt and black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Spread the vegetables across a large baking tray and toss with the oil and a generous amount of salt and pepper. Roast for 25 minutes, or until the vegetables are slightly browned and tender.Heat the grill to it's highest setting. Remove the tray from the oven and give it a big toss. Lay the halloumi slices on top of the vegetables, seasoning each with black pepper and an extra drizzle of olive oil.Transfer the tray to the grill and cook for a further 5 minutes, or until the cheese has just started to turn golden brown. Roughly tear the basil leaves and scatter over the halloumi bake just before serving. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Spread the vegetables across a large baking tray and toss with the oil and a generous amount of salt and pepper. Roast for 25 minutes, or until the vegetables are slightly browned and tender. Spread the vegetables across a large baking tray and toss with the oil and a generous amount of salt and pepper. Roast for 25 minutes, or until the vegetables are slightly browned and tender. Heat the grill to it's highest setting. Heat the grill to it's highest setting. Remove the tray from the oven and give it a big toss. Lay the halloumi slices on top of the vegetables, seasoning each with black pepper and an extra drizzle of olive oil. Remove the tray from the oven and give it a big toss. Lay the halloumi slices on top of the vegetables, seasoning each with black pepper and an extra drizzle of olive oil. Transfer the tray to the grill and cook for a further 5 minutes, or until the cheese has just started to turn golden brown. Transfer the tray to the grill and cook for a further 5 minutes, or until the cheese has just started to turn golden brown. Roughly tear the basil leaves and scatter over the halloumi bake just before serving. Roughly tear the basil leaves and scatter over the halloumi bake just before serving." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcfeb3bdbfd0cc00005" }
9a27a37218d9ac756ac401156b3b6433c64941c50894f23830c77933638248be
Loaded black bean nachos recipe An average of 5.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loaded_black_bean_nachos_77467_16x9.jpg Loaded black bean nachos, but as a traybake! This brilliant method ensures the perfect texture for your tray of nachos, some soft, some crunchy, with plenty of oozy cheese. In November 2023, this recipe was costed at an average of 96p per portion (if using dairy cheese) when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 red peppers, seeds removed and diced2 tbsp olive oil1 tsp paprika1 large red onion, finely chopped2 x 400g tins black beans, drained and rinsed 400g tin finely chopped tomatoes180–200g/6–7oz lightly salted tortilla chips125g/4½oz mature cheddar or dairy-free alternative, grated2 red chillies, thinly sliced15g/½oz fresh coriander leaves, to garnishsalt and freshly ground black pepper 2 red peppers, seeds removed and diced 2 tbsp olive oil 1 tsp paprika 1 large red onion, finely chopped 2 x 400g tins black beans, drained and rinsed 400g tin finely chopped tomatoes 180–200g/6–7oz lightly salted tortilla chips 125g/4½oz mature cheddar or dairy-free alternative, grated 2 red chillies, thinly sliced 15g/½oz fresh coriander leaves, to garnish salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the peppers, olive oil, paprika and most of the red onion in a roasting tin. Season with salt and pepper and toss well together. Roast for 15 minutes. Stir in the beans and tomatoes and return to the oven for 10 minutes until piping hot.Tip most of the tortilla chips into the tin and gently stir in. Scatter the remaining tortillas on top, sprinkle over the cheese, chillies and remaining red onion and return to the oven for 5 minutes until the cheese has melted. Scatter with the coriander leaves and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the peppers, olive oil, paprika and most of the red onion in a roasting tin. Season with salt and pepper and toss well together. Roast for 15 minutes. Place the peppers, olive oil, paprika and most of the red onion in a roasting tin. Season with salt and pepper and toss well together. Roast for 15 minutes. Stir in the beans and tomatoes and return to the oven for 10 minutes until piping hot. Stir in the beans and tomatoes and return to the oven for 10 minutes until piping hot. Tip most of the tortilla chips into the tin and gently stir in. Tip most of the tortilla chips into the tin and gently stir in. Scatter the remaining tortillas on top, sprinkle over the cheese, chillies and remaining red onion and return to the oven for 5 minutes until the cheese has melted. Scatter with the coriander leaves and serve. Scatter the remaining tortillas on top, sprinkle over the cheese, chillies and remaining red onion and return to the oven for 5 minutes until the cheese has melted. Scatter with the coriander leaves and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/loaded_black_bean_nachos_77467", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Loaded black bean nachos recipe", "content": "An average of 5.0 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/loaded_black_bean_nachos_77467_16x9.jpg Loaded black bean nachos, but as a traybake! This brilliant method ensures the perfect texture for your tray of nachos, some soft, some crunchy, with plenty of oozy cheese. In November 2023, this recipe was costed at an average of 96p per portion (if using dairy cheese) when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 red peppers, seeds removed and diced2 tbsp olive oil1 tsp paprika1 large red onion, finely chopped2 x 400g tins black beans, drained and rinsed 400g tin finely chopped tomatoes180–200g/6–7oz lightly salted tortilla chips125g/4½oz mature cheddar or dairy-free alternative, grated2 red chillies, thinly sliced15g/½oz fresh coriander leaves, to garnishsalt and freshly ground black pepper 2 red peppers, seeds removed and diced 2 tbsp olive oil 1 tsp paprika 1 large red onion, finely chopped 2 x 400g tins black beans, drained and rinsed 400g tin finely chopped tomatoes 180–200g/6–7oz lightly salted tortilla chips 125g/4½oz mature cheddar or dairy-free alternative, grated 2 red chillies, thinly sliced 15g/½oz fresh coriander leaves, to garnish salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the peppers, olive oil, paprika and most of the red onion in a roasting tin. Season with salt and pepper and toss well together. Roast for 15 minutes. Stir in the beans and tomatoes and return to the oven for 10 minutes until piping hot.Tip most of the tortilla chips into the tin and gently stir in. Scatter the remaining tortillas on top, sprinkle over the cheese, chillies and remaining red onion and return to the oven for 5 minutes until the cheese has melted. Scatter with the coriander leaves and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the peppers, olive oil, paprika and most of the red onion in a roasting tin. Season with salt and pepper and toss well together. Roast for 15 minutes. Place the peppers, olive oil, paprika and most of the red onion in a roasting tin. Season with salt and pepper and toss well together. Roast for 15 minutes. Stir in the beans and tomatoes and return to the oven for 10 minutes until piping hot. Stir in the beans and tomatoes and return to the oven for 10 minutes until piping hot. Tip most of the tortilla chips into the tin and gently stir in. Tip most of the tortilla chips into the tin and gently stir in. Scatter the remaining tortillas on top, sprinkle over the cheese, chillies and remaining red onion and return to the oven for 5 minutes until the cheese has melted. Scatter with the coriander leaves and serve. Scatter the remaining tortillas on top, sprinkle over the cheese, chillies and remaining red onion and return to the oven for 5 minutes until the cheese has melted. Scatter with the coriander leaves and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdcfeb3bdbfd0cc00006" }
42e0d0697fd296fd09942107180397fd2c9a9698b9864131edd15383fbf43f10
One-pot bacon pasta recipe One-pot bacon, spinach and tomato pasta An average of 4.6 out of 5 stars from 166 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/one-pot_bacon_spinach_50776_16x9.jpg A quick and easy one-pot pasta for all the family. Served sprinkled with parmesan cheese. Never have simple ingredients cooked quickly tasted so good. Each serving provides 416 kcal, 22g protein, 47g carbohydrates (of which 3g sugars), 15g fat (of which 5g saturates), 4g fibre and 2.4g salt. 2 tbsp olive oil4 rashers smoked back bacon, cut into roughly 1.5cm/⅝in slices1 garlic clove, finely sliced¼ tsp dried chilli flakes (optional)900ml/1½ pint vegetable or chicken stock, made with 1 stock cube250g/9oz dried spaghetti150g/5½oz cherry tomatoes, halved100g/3½oz young spinach leaves50g/1¾oz Parmesan, finely gratedfreshly ground black pepper 2 tbsp olive oil 4 rashers smoked back bacon, cut into roughly 1.5cm/⅝in slices 1 garlic clove, finely sliced ¼ tsp dried chilli flakes (optional) 900ml/1½ pint vegetable or chicken stock, made with 1 stock cube 250g/9oz dried spaghetti 150g/5½oz cherry tomatoes, halved 100g/3½oz young spinach leaves 50g/1¾oz Parmesan, finely grated freshly ground black pepper Method Heat half the oil in a wide casserole or frying pan. (You can also cook this in a large saucepan, but you may need to break the spaghetti in half to make it fit later.)Fry the sliced bacon over a medium heat for 1½–2 minutes, or until lightly browned, stirring occasionally. Add the remaining oil, garlic and chilli, if using, and cook for a few seconds, stirring constantly.Add the stock and bring to the boil. Add the pasta and stir well. Simmer for 10 minutes, stirring occasionally.When the pasta is tender, but there is still plenty of liquid in the pan, add the tomatoes and spinach leaves. Cook for 4–5 minutes, or until the tomatoes are soft, but holding their shape and nearly all the liquid has been absorbed. Stir in the grated parmesan, season with black pepper and serve. Heat half the oil in a wide casserole or frying pan. (You can also cook this in a large saucepan, but you may need to break the spaghetti in half to make it fit later.) Heat half the oil in a wide casserole or frying pan. (You can also cook this in a large saucepan, but you may need to break the spaghetti in half to make it fit later.) Fry the sliced bacon over a medium heat for 1½–2 minutes, or until lightly browned, stirring occasionally. Add the remaining oil, garlic and chilli, if using, and cook for a few seconds, stirring constantly. Fry the sliced bacon over a medium heat for 1½–2 minutes, or until lightly browned, stirring occasionally. Add the remaining oil, garlic and chilli, if using, and cook for a few seconds, stirring constantly. Add the stock and bring to the boil. Add the pasta and stir well. Simmer for 10 minutes, stirring occasionally. Add the stock and bring to the boil. Add the pasta and stir well. Simmer for 10 minutes, stirring occasionally. When the pasta is tender, but there is still plenty of liquid in the pan, add the tomatoes and spinach leaves. Cook for 4–5 minutes, or until the tomatoes are soft, but holding their shape and nearly all the liquid has been absorbed. When the pasta is tender, but there is still plenty of liquid in the pan, add the tomatoes and spinach leaves. Cook for 4–5 minutes, or until the tomatoes are soft, but holding their shape and nearly all the liquid has been absorbed. Stir in the grated parmesan, season with black pepper and serve. Stir in the grated parmesan, season with black pepper and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/one-pot_bacon_spinach_50776", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "One-pot bacon pasta recipe", "content": "One-pot bacon, spinach and tomato pasta An average of 4.6 out of 5 stars from 166 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/one-pot_bacon_spinach_50776_16x9.jpg A quick and easy one-pot pasta for all the family. Served sprinkled with parmesan cheese. Never have simple ingredients cooked quickly tasted so good. Each serving provides 416 kcal, 22g protein, 47g carbohydrates (of which 3g sugars), 15g fat (of which 5g saturates), 4g fibre and 2.4g salt. 2 tbsp olive oil4 rashers smoked back bacon, cut into roughly 1.5cm/⅝in slices1 garlic clove, finely sliced¼ tsp dried chilli flakes (optional)900ml/1½ pint vegetable or chicken stock, made with 1 stock cube250g/9oz dried spaghetti150g/5½oz cherry tomatoes, halved100g/3½oz young spinach leaves50g/1¾oz Parmesan, finely gratedfreshly ground black pepper 2 tbsp olive oil 4 rashers smoked back bacon, cut into roughly 1.5cm/⅝in slices 1 garlic clove, finely sliced ¼ tsp dried chilli flakes (optional) 900ml/1½ pint vegetable or chicken stock, made with 1 stock cube 250g/9oz dried spaghetti 150g/5½oz cherry tomatoes, halved 100g/3½oz young spinach leaves 50g/1¾oz Parmesan, finely grated freshly ground black pepper Method Heat half the oil in a wide casserole or frying pan. (You can also cook this in a large saucepan, but you may need to break the spaghetti in half to make it fit later.)Fry the sliced bacon over a medium heat for 1½–2 minutes, or until lightly browned, stirring occasionally. Add the remaining oil, garlic and chilli, if using, and cook for a few seconds, stirring constantly.Add the stock and bring to the boil. Add the pasta and stir well. Simmer for 10 minutes, stirring occasionally.When the pasta is tender, but there is still plenty of liquid in the pan, add the tomatoes and spinach leaves. Cook for 4–5 minutes, or until the tomatoes are soft, but holding their shape and nearly all the liquid has been absorbed. Stir in the grated parmesan, season with black pepper and serve. Heat half the oil in a wide casserole or frying pan. (You can also cook this in a large saucepan, but you may need to break the spaghetti in half to make it fit later.) Heat half the oil in a wide casserole or frying pan. (You can also cook this in a large saucepan, but you may need to break the spaghetti in half to make it fit later.) Fry the sliced bacon over a medium heat for 1½–2 minutes, or until lightly browned, stirring occasionally. Add the remaining oil, garlic and chilli, if using, and cook for a few seconds, stirring constantly. Fry the sliced bacon over a medium heat for 1½–2 minutes, or until lightly browned, stirring occasionally. Add the remaining oil, garlic and chilli, if using, and cook for a few seconds, stirring constantly. Add the stock and bring to the boil. Add the pasta and stir well. Simmer for 10 minutes, stirring occasionally. Add the stock and bring to the boil. Add the pasta and stir well. Simmer for 10 minutes, stirring occasionally. When the pasta is tender, but there is still plenty of liquid in the pan, add the tomatoes and spinach leaves. Cook for 4–5 minutes, or until the tomatoes are soft, but holding their shape and nearly all the liquid has been absorbed. When the pasta is tender, but there is still plenty of liquid in the pan, add the tomatoes and spinach leaves. Cook for 4–5 minutes, or until the tomatoes are soft, but holding their shape and nearly all the liquid has been absorbed. Stir in the grated parmesan, season with black pepper and serve. Stir in the grated parmesan, season with black pepper and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd0eb3bdbfd0cc00007" }
17a28cf1efce46ef97e7e7c757b770afed0be9d5161e686c81004cc569d3418a
One pot chilli con carne recipe An average of 3.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/one_pot_chilli_con_carne_17422_16x9.jpg This simple chilli is a one-pot wonder, serve with rice for a filling meal on a budget. 1 large onion1 garlic clove2 tbsp olive oil500g/1lb 2oz minced beef30g/1oz packet chilli seasoning mix500ml/18fl oz beef stock (from a stock cube)1 tbsp tomato purée400g tin chopped tomatoes2 tbsp tomato ketchup400g tin kidney beans, drained and rinsedsalt and pepper 1 large onion 1 garlic clove 2 tbsp olive oil 500g/1lb 2oz minced beef 30g/1oz packet chilli seasoning mix 500ml/18fl oz beef stock (from a stock cube) 1 tbsp tomato purée 400g tin chopped tomatoes 2 tbsp tomato ketchup 400g tin kidney beans, drained and rinsed salt and pepper 350g/12oz brown or white rice 350g/12oz brown or white rice Method Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft. Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally.Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions.Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice. Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft. Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft. Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally. Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally. Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions. Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions. Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice. Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/one_pot_chilli_con_carne_17422", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "One pot chilli con carne recipe", "content": "An average of 3.7 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/one_pot_chilli_con_carne_17422_16x9.jpg This simple chilli is a one-pot wonder, serve with rice for a filling meal on a budget. 1 large onion1 garlic clove2 tbsp olive oil500g/1lb 2oz minced beef30g/1oz packet chilli seasoning mix500ml/18fl oz beef stock (from a stock cube)1 tbsp tomato purée400g tin chopped tomatoes2 tbsp tomato ketchup400g tin kidney beans, drained and rinsedsalt and pepper 1 large onion 1 garlic clove 2 tbsp olive oil 500g/1lb 2oz minced beef 30g/1oz packet chilli seasoning mix 500ml/18fl oz beef stock (from a stock cube) 1 tbsp tomato purée 400g tin chopped tomatoes 2 tbsp tomato ketchup 400g tin kidney beans, drained and rinsed salt and pepper 350g/12oz brown or white rice 350g/12oz brown or white rice Method Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft. Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally.Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions.Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice. Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft. Peel and chop the onion then peel and finely grate the garlic. Heat the oil in a heavy-based casserole dish over a medium-high heat, add the onions and garlic and fry for 5 minutes until soft. Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally. Add the beef to the pan and fry for 5 minutes until browned. Add the chilli seasoning mix and a little of the stock, fry for 1 minute then add the tomato purée and and fry for a further minute. Add the and chopped tomatoes and stock and stir to combine, then add the ketchup. Simmer gently uncovered for 30 minutes, stirring occasionally. Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions. Meanwhile bring a large pan of salted water to the boil, add the rice and cook for 25 minutes or according to the packet instructions. Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice. Add the kidney beans to the chilli and cook for a further 2 minutes, until heated through. Season with salt and pepper and serve with the rice." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd0eb3bdbfd0cc00008" }
306674490131b2a9e678818a678bf3ac2bc50d70ae520388d24403e87593d101
Vegetable casserole recipe Vegetable casserole with dumplings An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celeriac_and_bean_stew_64448_16x9.jpg This wholesome warming one-pot vegetarian casserole is perfect for cold January nights. It's full of beans, celeriac and topped with fluffy dumplings. This wholesome one pot is perfect for cold nights – simple enough to whip up quickly, but smart enough to serve to friends. 1 onion, chopped1 tbsp olive oil2 tbsp butter25g/1oz plain flour1 tsp English mustard powder150ml/5fl oz apple juice900ml/1½ pint vegetable stock2 tbsp wholegrain mustard4 bay leaves450g/1lb peeled celeriac, chopped into 1–2cm/½–¾in thick, small wedges2 leeks, trimmed and cut into 2cm/¾in chunks100g/3½oz baby spinach400g tin cannellini beans, drained and rinsed1 tbsp chopped fresh tarragonsalt and freshly ground black pepper 1 onion, chopped 1 tbsp olive oil 2 tbsp butter 25g/1oz plain flour 1 tsp English mustard powder 150ml/5fl oz apple juice 900ml/1½ pint vegetable stock 2 tbsp wholegrain mustard 4 bay leaves 450g/1lb peeled celeriac, chopped into 1–2cm/½–¾in thick, small wedges 2 leeks, trimmed and cut into 2cm/¾in chunks 100g/3½oz baby spinach 400g tin cannellini beans, drained and rinsed 1 tbsp chopped fresh tarragon salt and freshly ground black pepper 150g/5½oz self-raising flour, plus extra for rolling½ tsp baking powder25g/1oz cold butter, diced2 tbsp chopped fresh tarragon, plus a little extra to serve if preferred¼ tsp salt75g/2¾ oz natural yoghurt 150g/5½oz self-raising flour, plus extra for rolling ½ tsp baking powder 25g/1oz cold butter, diced 2 tbsp chopped fresh tarragon, plus a little extra to serve if preferred ¼ tsp salt 75g/2¾ oz natural yoghurt Method Put the onion, olive oil and butter In an ovenproof, wide casserole dish. Fry over a low heat until the onion is soft and beginning to turn golden brown. Stir in the flour and mustard powder and cook, stirring, for 2 minutes. Gradually stir in the apple juice, followed by the stock, then the wholegrain mustard and bay leaves. Bring the sauce to a simmer.Add the celeriac and leek and continue simmering for 15 minutes, or until the vegetables are almost tender. Take off the heat and remove the bay leaves. Stir in the spinach, followed by the beans and tarragon. Season to taste. Preheat the oven to 200C/180C Fan/Gas 6.For the dumplings, mix the flour and baking powder in a mixing bowl. Rub in the diced butter until you can only feel small lumps, then stir in the tarragon and salt. Mix the yogurt with 2 tablespoons of cold water, then drizzle over the flour and mix quickly to form a sticky dough. Flour your hands, then quickly roll into 12 balls.Arrange the dumplings on top of the bean stew. Cover the casserole with the lid and bake in the oven for 10 minutes. Remove the lid and bake for 15–18 minutes more, or until the dumplings are puffed up and just turning golden brown on top. Spoon into shallow bowls to serve, scattered with extra tarragon if you like. Put the onion, olive oil and butter In an ovenproof, wide casserole dish. Fry over a low heat until the onion is soft and beginning to turn golden brown. Stir in the flour and mustard powder and cook, stirring, for 2 minutes. Gradually stir in the apple juice, followed by the stock, then the wholegrain mustard and bay leaves. Bring the sauce to a simmer. Put the onion, olive oil and butter In an ovenproof, wide casserole dish. Fry over a low heat until the onion is soft and beginning to turn golden brown. Stir in the flour and mustard powder and cook, stirring, for 2 minutes. Gradually stir in the apple juice, followed by the stock, then the wholegrain mustard and bay leaves. Bring the sauce to a simmer. Add the celeriac and leek and continue simmering for 15 minutes, or until the vegetables are almost tender. Take off the heat and remove the bay leaves. Stir in the spinach, followed by the beans and tarragon. Season to taste. Preheat the oven to 200C/180C Fan/Gas 6. Add the celeriac and leek and continue simmering for 15 minutes, or until the vegetables are almost tender. Take off the heat and remove the bay leaves. Stir in the spinach, followed by the beans and tarragon. Season to taste. Preheat the oven to 200C/180C Fan/Gas 6. For the dumplings, mix the flour and baking powder in a mixing bowl. Rub in the diced butter until you can only feel small lumps, then stir in the tarragon and salt. Mix the yogurt with 2 tablespoons of cold water, then drizzle over the flour and mix quickly to form a sticky dough. Flour your hands, then quickly roll into 12 balls. For the dumplings, mix the flour and baking powder in a mixing bowl. Rub in the diced butter until you can only feel small lumps, then stir in the tarragon and salt. Mix the yogurt with 2 tablespoons of cold water, then drizzle over the flour and mix quickly to form a sticky dough. Flour your hands, then quickly roll into 12 balls. Arrange the dumplings on top of the bean stew. Cover the casserole with the lid and bake in the oven for 10 minutes. Remove the lid and bake for 15–18 minutes more, or until the dumplings are puffed up and just turning golden brown on top. Spoon into shallow bowls to serve, scattered with extra tarragon if you like. Arrange the dumplings on top of the bean stew. Cover the casserole with the lid and bake in the oven for 10 minutes. Remove the lid and bake for 15–18 minutes more, or until the dumplings are puffed up and just turning golden brown on top. Spoon into shallow bowls to serve, scattered with extra tarragon if you like.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/celeriac_and_bean_stew_64448", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegetable casserole recipe", "content": "Vegetable casserole with dumplings An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celeriac_and_bean_stew_64448_16x9.jpg This wholesome warming one-pot vegetarian casserole is perfect for cold January nights. It's full of beans, celeriac and topped with fluffy dumplings. This wholesome one pot is perfect for cold nights – simple enough to whip up quickly, but smart enough to serve to friends. 1 onion, chopped1 tbsp olive oil2 tbsp butter25g/1oz plain flour1 tsp English mustard powder150ml/5fl oz apple juice900ml/1½ pint vegetable stock2 tbsp wholegrain mustard4 bay leaves450g/1lb peeled celeriac, chopped into 1–2cm/½–¾in thick, small wedges2 leeks, trimmed and cut into 2cm/¾in chunks100g/3½oz baby spinach400g tin cannellini beans, drained and rinsed1 tbsp chopped fresh tarragonsalt and freshly ground black pepper 1 onion, chopped 1 tbsp olive oil 2 tbsp butter 25g/1oz plain flour 1 tsp English mustard powder 150ml/5fl oz apple juice 900ml/1½ pint vegetable stock 2 tbsp wholegrain mustard 4 bay leaves 450g/1lb peeled celeriac, chopped into 1–2cm/½–¾in thick, small wedges 2 leeks, trimmed and cut into 2cm/¾in chunks 100g/3½oz baby spinach 400g tin cannellini beans, drained and rinsed 1 tbsp chopped fresh tarragon salt and freshly ground black pepper 150g/5½oz self-raising flour, plus extra for rolling½ tsp baking powder25g/1oz cold butter, diced2 tbsp chopped fresh tarragon, plus a little extra to serve if preferred¼ tsp salt75g/2¾ oz natural yoghurt 150g/5½oz self-raising flour, plus extra for rolling ½ tsp baking powder 25g/1oz cold butter, diced 2 tbsp chopped fresh tarragon, plus a little extra to serve if preferred ¼ tsp salt 75g/2¾ oz natural yoghurt Method Put the onion, olive oil and butter In an ovenproof, wide casserole dish. Fry over a low heat until the onion is soft and beginning to turn golden brown. Stir in the flour and mustard powder and cook, stirring, for 2 minutes. Gradually stir in the apple juice, followed by the stock, then the wholegrain mustard and bay leaves. Bring the sauce to a simmer.Add the celeriac and leek and continue simmering for 15 minutes, or until the vegetables are almost tender. Take off the heat and remove the bay leaves. Stir in the spinach, followed by the beans and tarragon. Season to taste. Preheat the oven to 200C/180C Fan/Gas 6.For the dumplings, mix the flour and baking powder in a mixing bowl. Rub in the diced butter until you can only feel small lumps, then stir in the tarragon and salt. Mix the yogurt with 2 tablespoons of cold water, then drizzle over the flour and mix quickly to form a sticky dough. Flour your hands, then quickly roll into 12 balls.Arrange the dumplings on top of the bean stew. Cover the casserole with the lid and bake in the oven for 10 minutes. Remove the lid and bake for 15–18 minutes more, or until the dumplings are puffed up and just turning golden brown on top. Spoon into shallow bowls to serve, scattered with extra tarragon if you like. Put the onion, olive oil and butter In an ovenproof, wide casserole dish. Fry over a low heat until the onion is soft and beginning to turn golden brown. Stir in the flour and mustard powder and cook, stirring, for 2 minutes. Gradually stir in the apple juice, followed by the stock, then the wholegrain mustard and bay leaves. Bring the sauce to a simmer. Put the onion, olive oil and butter In an ovenproof, wide casserole dish. Fry over a low heat until the onion is soft and beginning to turn golden brown. Stir in the flour and mustard powder and cook, stirring, for 2 minutes. Gradually stir in the apple juice, followed by the stock, then the wholegrain mustard and bay leaves. Bring the sauce to a simmer. Add the celeriac and leek and continue simmering for 15 minutes, or until the vegetables are almost tender. Take off the heat and remove the bay leaves. Stir in the spinach, followed by the beans and tarragon. Season to taste. Preheat the oven to 200C/180C Fan/Gas 6. Add the celeriac and leek and continue simmering for 15 minutes, or until the vegetables are almost tender. Take off the heat and remove the bay leaves. Stir in the spinach, followed by the beans and tarragon. Season to taste. Preheat the oven to 200C/180C Fan/Gas 6. For the dumplings, mix the flour and baking powder in a mixing bowl. Rub in the diced butter until you can only feel small lumps, then stir in the tarragon and salt. Mix the yogurt with 2 tablespoons of cold water, then drizzle over the flour and mix quickly to form a sticky dough. Flour your hands, then quickly roll into 12 balls. For the dumplings, mix the flour and baking powder in a mixing bowl. Rub in the diced butter until you can only feel small lumps, then stir in the tarragon and salt. Mix the yogurt with 2 tablespoons of cold water, then drizzle over the flour and mix quickly to form a sticky dough. Flour your hands, then quickly roll into 12 balls. Arrange the dumplings on top of the bean stew. Cover the casserole with the lid and bake in the oven for 10 minutes. Remove the lid and bake for 15–18 minutes more, or until the dumplings are puffed up and just turning golden brown on top. Spoon into shallow bowls to serve, scattered with extra tarragon if you like. Arrange the dumplings on top of the bean stew. Cover the casserole with the lid and bake in the oven for 10 minutes. Remove the lid and bake for 15–18 minutes more, or until the dumplings are puffed up and just turning golden brown on top. Spoon into shallow bowls to serve, scattered with extra tarragon if you like." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd0eb3bdbfd0cc00009" }
aa624bd06f0bd1b9a50be0b462a3afd8a330aa54afa199d5f31f159fa7530279
Spiced baked rice with cauliflower and squash recipe An average of 3.7 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_baked_rice_with_72552_16x9.jpg This one-pot baked rice is so easy to make and full of nutritious vegetables and warming spices. Dr Rupy shows you how to make this midweek saviour for under £1 per portion. Each serving provides 478 kcal, 12g protein, 54g carbohydrate (of which 12g sugars), 22g fat (of which 8g saturates), 8g fibre and 0.65g salt. 2 tbsp olive oil50g/1¾oz unsalted butter2 onions, thinly sliced½ butternut squash (approx. 350g), deseeded and cut into 1.5cm/¾in chunks½ cauliflower (approx. 350g), cut into small florets, plus any leaves6 cardamom pods2 tsp cumin seeds1 tsp ground cinnamonpinch chilli flakes200g/7oz brown basmati rice, rinsed1 vegetable stock cube, made up with 750ml/26fl oz boiling water100g/3½oz frozen spinach, defrosted25g/1oz toasted flaked almonds 2 tbsp olive oil 50g/1¾oz unsalted butter 2 onions, thinly sliced ½ butternut squash (approx. 350g), deseeded and cut into 1.5cm/¾in chunks ½ cauliflower (approx. 350g), cut into small florets, plus any leaves 6 cardamom pods 2 tsp cumin seeds 1 tsp ground cinnamon pinch chilli flakes 200g/7oz brown basmati rice, rinsed 1 vegetable stock cube, made up with 750ml/26fl oz boiling water 100g/3½oz frozen spinach, defrosted 25g/1oz toasted flaked almonds Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil and butter in an ovenproof casserole, then fry the onions gently for 8–10 minutes, until softened and caramelised. Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes.Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve topped with the flaked almonds. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil and butter in an ovenproof casserole, then fry the onions gently for 8–10 minutes, until softened and caramelised. Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes. Heat the oil and butter in an ovenproof casserole, then fry the onions gently for 8–10 minutes, until softened and caramelised. Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes. Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve topped with the flaked almonds. Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve topped with the flaked almonds. Recipe tips Cauliflower leaves shouldn’t end up in the bin! They’re delicious in this dish, or try roasting them with a little olive oil and sea salt.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spiced_baked_rice_with_72552", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Spiced baked rice with cauliflower and squash recipe", "content": "An average of 3.7 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_baked_rice_with_72552_16x9.jpg This one-pot baked rice is so easy to make and full of nutritious vegetables and warming spices. Dr Rupy shows you how to make this midweek saviour for under £1 per portion. Each serving provides 478 kcal, 12g protein, 54g carbohydrate (of which 12g sugars), 22g fat (of which 8g saturates), 8g fibre and 0.65g salt. 2 tbsp olive oil50g/1¾oz unsalted butter2 onions, thinly sliced½ butternut squash (approx. 350g), deseeded and cut into 1.5cm/¾in chunks½ cauliflower (approx. 350g), cut into small florets, plus any leaves6 cardamom pods2 tsp cumin seeds1 tsp ground cinnamonpinch chilli flakes200g/7oz brown basmati rice, rinsed1 vegetable stock cube, made up with 750ml/26fl oz boiling water100g/3½oz frozen spinach, defrosted25g/1oz toasted flaked almonds 2 tbsp olive oil 50g/1¾oz unsalted butter 2 onions, thinly sliced ½ butternut squash (approx. 350g), deseeded and cut into 1.5cm/¾in chunks ½ cauliflower (approx. 350g), cut into small florets, plus any leaves 6 cardamom pods 2 tsp cumin seeds 1 tsp ground cinnamon pinch chilli flakes 200g/7oz brown basmati rice, rinsed 1 vegetable stock cube, made up with 750ml/26fl oz boiling water 100g/3½oz frozen spinach, defrosted 25g/1oz toasted flaked almonds Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil and butter in an ovenproof casserole, then fry the onions gently for 8–10 minutes, until softened and caramelised. Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes.Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve topped with the flaked almonds. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil and butter in an ovenproof casserole, then fry the onions gently for 8–10 minutes, until softened and caramelised. Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes. Heat the oil and butter in an ovenproof casserole, then fry the onions gently for 8–10 minutes, until softened and caramelised. Add the butternut squash, cauliflower florets and any leaves and fry for a further 5 minutes until they begin to colour. Stir in the spices, rice and stock. Cover with a lid, then bake for 30 minutes. Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve topped with the flaked almonds. Remove from the oven and leave to stand for 10 minutes. Stir through the spinach and serve topped with the flaked almonds. Recipe tips Cauliflower leaves shouldn’t end up in the bin! They’re delicious in this dish, or try roasting them with a little olive oil and sea salt." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd0eb3bdbfd0cc0000a" }
375ddb49011159b56b66aca7423649ce658612219da74dd654d02cb1f06b4a87
Healthy chicken and rice recipe An average of 4.4 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pot_chicken_rice_09335_16x9.jpg An easy, healthy one-pot chicken and rice recipe that will totally take the stress out of midweek cooking. Each serving provides 561 kcal, 48g protein, 59g carbohydrate (of which 7.5g sugars), 14g fat (of which 3.5g saturates), 4.5g fibre and 0.9g salt. 1 tbsp olive oil800g/1lb 12oz bone-in chicken thighs (approximately 4 large chicken thighs)1 large onion, roughly chopped2 garlic cloves, chopped2 large carrots, finely chopped2 tsp cumin seeds½ tsp smoked paprika250g/9oz basmati or long-grain rice600ml/1 pint chicken stock large handful chopped dill, plus extra to garnishsalt and freshly ground black pepper 1 tbsp olive oil 800g/1lb 12oz bone-in chicken thighs (approximately 4 large chicken thighs) 1 large onion, roughly chopped 2 garlic cloves, chopped 2 large carrots, finely chopped 2 tsp cumin seeds ½ tsp smoked paprika 250g/9oz basmati or long-grain rice 600ml/1 pint chicken stock large handful chopped dill, plus extra to garnish salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, lidded, ovenproof, casserole. Add the chicken and stir-fry for 10–12 minutes, until golden on all sides. Remove to a warm plate and pour off all but a tablespoon of the cooking juices from the pan. Add the onion, garlic and carrots to the pan and cook for 5 minutes until soft and golden.Stir in the cumin seeds, paprika and rice and toss well. Add the stock, season, and bring to the boil. Cook gently, stirring, for 5 minutes until the rice is no longer soupy but not dry. Stir in the dill and season well.Sit the chicken thighs on top of the rice, cover with a lid and transfer the pan to the oven for 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork through the rice, sprinkle with extra chopped dill and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, lidded, ovenproof, casserole. Add the chicken and stir-fry for 10–12 minutes, until golden on all sides. Remove to a warm plate and pour off all but a tablespoon of the cooking juices from the pan. Heat the oil in a large, lidded, ovenproof, casserole. Add the chicken and stir-fry for 10–12 minutes, until golden on all sides. Remove to a warm plate and pour off all but a tablespoon of the cooking juices from the pan. Add the onion, garlic and carrots to the pan and cook for 5 minutes until soft and golden. Add the onion, garlic and carrots to the pan and cook for 5 minutes until soft and golden. Stir in the cumin seeds, paprika and rice and toss well. Add the stock, season, and bring to the boil. Cook gently, stirring, for 5 minutes until the rice is no longer soupy but not dry. Stir in the dill and season well. Stir in the cumin seeds, paprika and rice and toss well. Add the stock, season, and bring to the boil. Cook gently, stirring, for 5 minutes until the rice is no longer soupy but not dry. Stir in the dill and season well. Sit the chicken thighs on top of the rice, cover with a lid and transfer the pan to the oven for 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork through the rice, sprinkle with extra chopped dill and serve. Sit the chicken thighs on top of the rice, cover with a lid and transfer the pan to the oven for 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork through the rice, sprinkle with extra chopped dill and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/one-pot_chicken_rice_09335", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Healthy chicken and rice recipe", "content": "An average of 4.4 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pot_chicken_rice_09335_16x9.jpg An easy, healthy one-pot chicken and rice recipe that will totally take the stress out of midweek cooking. Each serving provides 561 kcal, 48g protein, 59g carbohydrate (of which 7.5g sugars), 14g fat (of which 3.5g saturates), 4.5g fibre and 0.9g salt. 1 tbsp olive oil800g/1lb 12oz bone-in chicken thighs (approximately 4 large chicken thighs)1 large onion, roughly chopped2 garlic cloves, chopped2 large carrots, finely chopped2 tsp cumin seeds½ tsp smoked paprika250g/9oz basmati or long-grain rice600ml/1 pint chicken stock large handful chopped dill, plus extra to garnishsalt and freshly ground black pepper 1 tbsp olive oil 800g/1lb 12oz bone-in chicken thighs (approximately 4 large chicken thighs) 1 large onion, roughly chopped 2 garlic cloves, chopped 2 large carrots, finely chopped 2 tsp cumin seeds ½ tsp smoked paprika 250g/9oz basmati or long-grain rice 600ml/1 pint chicken stock large handful chopped dill, plus extra to garnish salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, lidded, ovenproof, casserole. Add the chicken and stir-fry for 10–12 minutes, until golden on all sides. Remove to a warm plate and pour off all but a tablespoon of the cooking juices from the pan. Add the onion, garlic and carrots to the pan and cook for 5 minutes until soft and golden.Stir in the cumin seeds, paprika and rice and toss well. Add the stock, season, and bring to the boil. Cook gently, stirring, for 5 minutes until the rice is no longer soupy but not dry. Stir in the dill and season well.Sit the chicken thighs on top of the rice, cover with a lid and transfer the pan to the oven for 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork through the rice, sprinkle with extra chopped dill and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large, lidded, ovenproof, casserole. Add the chicken and stir-fry for 10–12 minutes, until golden on all sides. Remove to a warm plate and pour off all but a tablespoon of the cooking juices from the pan. Heat the oil in a large, lidded, ovenproof, casserole. Add the chicken and stir-fry for 10–12 minutes, until golden on all sides. Remove to a warm plate and pour off all but a tablespoon of the cooking juices from the pan. Add the onion, garlic and carrots to the pan and cook for 5 minutes until soft and golden. Add the onion, garlic and carrots to the pan and cook for 5 minutes until soft and golden. Stir in the cumin seeds, paprika and rice and toss well. Add the stock, season, and bring to the boil. Cook gently, stirring, for 5 minutes until the rice is no longer soupy but not dry. Stir in the dill and season well. Stir in the cumin seeds, paprika and rice and toss well. Add the stock, season, and bring to the boil. Cook gently, stirring, for 5 minutes until the rice is no longer soupy but not dry. Stir in the dill and season well. Sit the chicken thighs on top of the rice, cover with a lid and transfer the pan to the oven for 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork through the rice, sprinkle with extra chopped dill and serve. Sit the chicken thighs on top of the rice, cover with a lid and transfer the pan to the oven for 20–25 minutes, or until the chicken is cooked through and the rice is tender. Fork through the rice, sprinkle with extra chopped dill and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd1eb3bdbfd0cc0000b" }
2f2f1c6e4a65be45bde01fb0bd9f4d5f6c8e9f00ad6d93f70f41ef87557d41cf
Lentil curry recipe An average of 3.9 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pot_dal_48517_16x9.jpg A one pot lentil curry that’s full of flavour. Perfect if you’re batch cooking as it freezes brilliantly! This recipe uses tamarind paste which you can swap for lemon juice, if you prefer. Serve with freshly cooked rice or chapatis. Each serving (without the rice or chapatis) provides 351 kcal, 18.5g protein, 44g carbohydrates (of which 5g sugars), 10g fat (of which 1g saturates), 6g fibre and 0.6g salt. 3 garlic cloves, roughly chopped5 curry leaves3 tbsp vegetable oil1 tsp cumin seeds80g/2¾oz brown onions, finely chopped (about 1 medium onion)½ tsp mild chilli powder1 tsp ground turmeric 300g/10½oz red lentils1.2 litres/2 pints warm water80g/2¾oz tomatoes, finely chopped1 tsp caster sugar1 tsp tamarind pastesalt1 tbsp chopped fresh coriander, to garnish 3 garlic cloves, roughly chopped 5 curry leaves 3 tbsp vegetable oil 1 tsp cumin seeds 80g/2¾oz brown onions, finely chopped (about 1 medium onion) ½ tsp mild chilli powder 1 tsp ground turmeric 300g/10½oz red lentils 1.2 litres/2 pints warm water 80g/2¾oz tomatoes, finely chopped 1 tsp caster sugar 1 tsp tamarind paste salt 1 tbsp chopped fresh coriander, to garnish Method Place the garlic and curry leaves in a pestle and mortar. Crush to a coarse paste and set aside.Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds and, once they begin to pop, add the onions. Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. Stir well, frying for 1 minute. Add the chilli powder and turmeric. Stir well and add the lentils and water. Season with salt and bring to the boil. Lower the heat and simmer for 20 minutes with a lid on, stirring halfway through. Stir in the tomatoes and sugar and simmer for 5 minutes without the lid. Stir well, making sure it doesn’t stick to the bottom of the pan. Mash the lentils lightly with the back of the spoon as it begins to thicken. Add a little water if required.Add the tamarind paste and stir well. Garnish the lentil curry with coriander and serve with rice or chapatis. Place the garlic and curry leaves in a pestle and mortar. Crush to a coarse paste and set aside. Place the garlic and curry leaves in a pestle and mortar. Crush to a coarse paste and set aside. Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds and, once they begin to pop, add the onions. Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. Stir well, frying for 1 minute. Add the chilli powder and turmeric. Stir well and add the lentils and water. Season with salt and bring to the boil. Lower the heat and simmer for 20 minutes with a lid on, stirring halfway through. Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds and, once they begin to pop, add the onions. Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. Stir well, frying for 1 minute. Add the chilli powder and turmeric. Stir well and add the lentils and water. Season with salt and bring to the boil. Lower the heat and simmer for 20 minutes with a lid on, stirring halfway through. Stir in the tomatoes and sugar and simmer for 5 minutes without the lid. Stir well, making sure it doesn’t stick to the bottom of the pan. Mash the lentils lightly with the back of the spoon as it begins to thicken. Add a little water if required. Stir in the tomatoes and sugar and simmer for 5 minutes without the lid. Stir well, making sure it doesn’t stick to the bottom of the pan. Mash the lentils lightly with the back of the spoon as it begins to thicken. Add a little water if required. Add the tamarind paste and stir well. Garnish the lentil curry with coriander and serve with rice or chapatis. Add the tamarind paste and stir well. Garnish the lentil curry with coriander and serve with rice or chapatis. Recipe tips If you are using tamarind paste, make sure to check the strength of the paste as they vary and you might want to add more or less, depending on how sour it is.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/one_pot_dal_48517", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lentil curry recipe", "content": "An average of 3.9 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pot_dal_48517_16x9.jpg A one pot lentil curry that’s full of flavour. Perfect if you’re batch cooking as it freezes brilliantly! This recipe uses tamarind paste which you can swap for lemon juice, if you prefer. Serve with freshly cooked rice or chapatis. Each serving (without the rice or chapatis) provides 351 kcal, 18.5g protein, 44g carbohydrates (of which 5g sugars), 10g fat (of which 1g saturates), 6g fibre and 0.6g salt. 3 garlic cloves, roughly chopped5 curry leaves3 tbsp vegetable oil1 tsp cumin seeds80g/2¾oz brown onions, finely chopped (about 1 medium onion)½ tsp mild chilli powder1 tsp ground turmeric 300g/10½oz red lentils1.2 litres/2 pints warm water80g/2¾oz tomatoes, finely chopped1 tsp caster sugar1 tsp tamarind pastesalt1 tbsp chopped fresh coriander, to garnish 3 garlic cloves, roughly chopped 5 curry leaves 3 tbsp vegetable oil 1 tsp cumin seeds 80g/2¾oz brown onions, finely chopped (about 1 medium onion) ½ tsp mild chilli powder 1 tsp ground turmeric 300g/10½oz red lentils 1.2 litres/2 pints warm water 80g/2¾oz tomatoes, finely chopped 1 tsp caster sugar 1 tsp tamarind paste salt 1 tbsp chopped fresh coriander, to garnish Method Place the garlic and curry leaves in a pestle and mortar. Crush to a coarse paste and set aside.Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds and, once they begin to pop, add the onions. Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. Stir well, frying for 1 minute. Add the chilli powder and turmeric. Stir well and add the lentils and water. Season with salt and bring to the boil. Lower the heat and simmer for 20 minutes with a lid on, stirring halfway through. Stir in the tomatoes and sugar and simmer for 5 minutes without the lid. Stir well, making sure it doesn’t stick to the bottom of the pan. Mash the lentils lightly with the back of the spoon as it begins to thicken. Add a little water if required.Add the tamarind paste and stir well. Garnish the lentil curry with coriander and serve with rice or chapatis. Place the garlic and curry leaves in a pestle and mortar. Crush to a coarse paste and set aside. Place the garlic and curry leaves in a pestle and mortar. Crush to a coarse paste and set aside. Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds and, once they begin to pop, add the onions. Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. Stir well, frying for 1 minute. Add the chilli powder and turmeric. Stir well and add the lentils and water. Season with salt and bring to the boil. Lower the heat and simmer for 20 minutes with a lid on, stirring halfway through. Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds and, once they begin to pop, add the onions. Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. Stir well, frying for 1 minute. Add the chilli powder and turmeric. Stir well and add the lentils and water. Season with salt and bring to the boil. Lower the heat and simmer for 20 minutes with a lid on, stirring halfway through. Stir in the tomatoes and sugar and simmer for 5 minutes without the lid. Stir well, making sure it doesn’t stick to the bottom of the pan. Mash the lentils lightly with the back of the spoon as it begins to thicken. Add a little water if required. Stir in the tomatoes and sugar and simmer for 5 minutes without the lid. Stir well, making sure it doesn’t stick to the bottom of the pan. Mash the lentils lightly with the back of the spoon as it begins to thicken. Add a little water if required. Add the tamarind paste and stir well. Garnish the lentil curry with coriander and serve with rice or chapatis. Add the tamarind paste and stir well. Garnish the lentil curry with coriander and serve with rice or chapatis. Recipe tips If you are using tamarind paste, make sure to check the strength of the paste as they vary and you might want to add more or less, depending on how sour it is." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd1eb3bdbfd0cc0000c" }
0f38a011c0c8ebc95aa2e1cecaddccef41ed9a64412f9bc762c781168e42af37
Baked bean shakshuka recipe An average of 4.2 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/baked_bean_shakshuka_79723_16x9.jpg A tin of baked beans makes this shakshuka so easy to make. It can be ready in less than 10 minutes, much quicker and cheaper than going out for brunch! Each serving (including the cheese) provides 834 kcal, 43g protein, 56g carbohydrates (of which 25g sugars), 44.5g fat (of which 13g saturates), 18g fibre and 3.4g salt. 2 tbsp olive oil ½ onion, thinly sliced½ red pepper, deseeded and thinly sliced½ tsp ground cumingood pinch dried chilli flakes400g tin baked beans 2 free-range eggs30g/1oz Cheddar, grated (optional) 2 tbsp olive oil ½ onion, thinly sliced ½ red pepper, deseeded and thinly sliced ½ tsp ground cumin good pinch dried chilli flakes 400g tin baked beans 2 free-range eggs 30g/1oz Cheddar, grated (optional) Method Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon.Add the cumin and chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally.Make two dips in the beans and break an egg into each one.Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny.Sprinkle with the cheese, if using, and serve with toast on the side for dipping. Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon. Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon. Add the cumin and chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally. Add the cumin and chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally. Make two dips in the beans and break an egg into each one. Make two dips in the beans and break an egg into each one. Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny. Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny. Sprinkle with the cheese, if using, and serve with toast on the side for dipping. Sprinkle with the cheese, if using, and serve with toast on the side for dipping.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/baked_bean_shakshuka_79723", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Baked bean shakshuka recipe", "content": "An average of 4.2 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/baked_bean_shakshuka_79723_16x9.jpg A tin of baked beans makes this shakshuka so easy to make. It can be ready in less than 10 minutes, much quicker and cheaper than going out for brunch! Each serving (including the cheese) provides 834 kcal, 43g protein, 56g carbohydrates (of which 25g sugars), 44.5g fat (of which 13g saturates), 18g fibre and 3.4g salt. 2 tbsp olive oil ½ onion, thinly sliced½ red pepper, deseeded and thinly sliced½ tsp ground cumingood pinch dried chilli flakes400g tin baked beans 2 free-range eggs30g/1oz Cheddar, grated (optional) 2 tbsp olive oil ½ onion, thinly sliced ½ red pepper, deseeded and thinly sliced ½ tsp ground cumin good pinch dried chilli flakes 400g tin baked beans 2 free-range eggs 30g/1oz Cheddar, grated (optional) Method Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon.Add the cumin and chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally.Make two dips in the beans and break an egg into each one.Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny.Sprinkle with the cheese, if using, and serve with toast on the side for dipping. Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon. Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon. Add the cumin and chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally. Add the cumin and chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally. Make two dips in the beans and break an egg into each one. Make two dips in the beans and break an egg into each one. Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny. Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny. Sprinkle with the cheese, if using, and serve with toast on the side for dipping. Sprinkle with the cheese, if using, and serve with toast on the side for dipping." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd1eb3bdbfd0cc0000d" }
6e06824988dad39e2010d7e651b0e798be13cc890103e0db1bd6fd331d72bbb0
Chicken pilau recipe An average of 4.7 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_pilau_57742_16x9.jpg Chicken thighs are perfect for this chicken pilau as they are low cost and suited to lower, slower cooking techniques. If you’d rather use chicken breasts, just fry the pieces briefly until sealed but not browned to avoid the chicken being overcooked at the end. Without the optional toppings, each serving provides 762 kcal, 38g protein, 88g carbohydrates (of which 20g sugars), 26g fat (of which 9g saturates), 10g fibre and 1.2g salt. 3 tbsp olive oil or vegetable oil6 chicken thigh fillets, skin removed, cut into 3–4 pieces2 onions, finely diced2 garlic cloves, thinly sliced3 tbsp mild curry powder2 tsp turmeric200g/7oz white basmati rice 1 x 400ml/14fl oz tin light coconut milk1 chicken or vegetable stock cube75g/2¾oz sultanas or raisins275g/9¾oz frozen peas, defrosted at room temperaturesalt50g/1¾oz cashews, lightly crushed, to garnish (optional)handful coriander leaves, to garnish (optional)mango chutney, to serve (optional)plain yoghurt, to serve (optional) 3 tbsp olive oil or vegetable oil 6 chicken thigh fillets, skin removed, cut into 3–4 pieces 2 onions, finely diced 2 garlic cloves, thinly sliced 3 tbsp mild curry powder 2 tsp turmeric 200g/7oz white basmati rice 1 x 400ml/14fl oz tin light coconut milk 1 chicken or vegetable stock cube 75g/2¾oz sultanas or raisins 275g/9¾oz frozen peas, defrosted at room temperature salt 50g/1¾oz cashews, lightly crushed, to garnish (optional) handful coriander leaves, to garnish (optional) mango chutney, to serve (optional) plain yoghurt, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the oil in a large, shallow, ovenproof pan or casserole. Add the chicken pieces and fry over a high heat for 5 minutes until browning. Use a slotted spoon to lift the chicken onto a plate, then add the onions with a pinch of salt and fry for 5 minutes until starting to soften. Stir in the garlic and spices for another minute. Stir in the rice, followed by the coconut milk and 200ml/7fl oz water. Crumble in the stock cube and bring the liquid to a simmer. Scatter the chicken pieces back in the pan, drizzle over any juices left on the plate and then scatter over the sultanas. Top with a lid or scrunch two sheets of kitchen foil tightly over the top. Bake on the middle shelf in the oven for 38–40 minutes until the rice and chicken pieces are tender and the stock is absorbed.Stir the peas through the pilau, cover again with the lid and leave to heat through for 5 minutes. Scoop the pilau onto plates, topping with cashews and coriander leaves, if using. Serve with dollops of chutney and/or yoghurt. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large, shallow, ovenproof pan or casserole. Add the chicken pieces and fry over a high heat for 5 minutes until browning. Heat the oil in a large, shallow, ovenproof pan or casserole. Add the chicken pieces and fry over a high heat for 5 minutes until browning. Use a slotted spoon to lift the chicken onto a plate, then add the onions with a pinch of salt and fry for 5 minutes until starting to soften. Stir in the garlic and spices for another minute. Use a slotted spoon to lift the chicken onto a plate, then add the onions with a pinch of salt and fry for 5 minutes until starting to soften. Stir in the garlic and spices for another minute. Stir in the rice, followed by the coconut milk and 200ml/7fl oz water. Crumble in the stock cube and bring the liquid to a simmer. Scatter the chicken pieces back in the pan, drizzle over any juices left on the plate and then scatter over the sultanas. Stir in the rice, followed by the coconut milk and 200ml/7fl oz water. Crumble in the stock cube and bring the liquid to a simmer. Scatter the chicken pieces back in the pan, drizzle over any juices left on the plate and then scatter over the sultanas. Top with a lid or scrunch two sheets of kitchen foil tightly over the top. Bake on the middle shelf in the oven for 38–40 minutes until the rice and chicken pieces are tender and the stock is absorbed. Top with a lid or scrunch two sheets of kitchen foil tightly over the top. Bake on the middle shelf in the oven for 38–40 minutes until the rice and chicken pieces are tender and the stock is absorbed. Stir the peas through the pilau, cover again with the lid and leave to heat through for 5 minutes. Scoop the pilau onto plates, topping with cashews and coriander leaves, if using. Serve with dollops of chutney and/or yoghurt. Stir the peas through the pilau, cover again with the lid and leave to heat through for 5 minutes. Scoop the pilau onto plates, topping with cashews and coriander leaves, if using. Serve with dollops of chutney and/or yoghurt. Recipe tips To increase the vegetable content, serve with a leafy salad or some broccoli alongside too. If you’re feeding children, up the vegetable count in the pilau itself – just dice 1 large carrot and 1 large pepper, seeds removed, and fry them with the onions at the start of the recipe.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_pilau_57742", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken pilau recipe", "content": "An average of 4.7 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_pilau_57742_16x9.jpg Chicken thighs are perfect for this chicken pilau as they are low cost and suited to lower, slower cooking techniques. If you’d rather use chicken breasts, just fry the pieces briefly until sealed but not browned to avoid the chicken being overcooked at the end. Without the optional toppings, each serving provides 762 kcal, 38g protein, 88g carbohydrates (of which 20g sugars), 26g fat (of which 9g saturates), 10g fibre and 1.2g salt. 3 tbsp olive oil or vegetable oil6 chicken thigh fillets, skin removed, cut into 3–4 pieces2 onions, finely diced2 garlic cloves, thinly sliced3 tbsp mild curry powder2 tsp turmeric200g/7oz white basmati rice 1 x 400ml/14fl oz tin light coconut milk1 chicken or vegetable stock cube75g/2¾oz sultanas or raisins275g/9¾oz frozen peas, defrosted at room temperaturesalt50g/1¾oz cashews, lightly crushed, to garnish (optional)handful coriander leaves, to garnish (optional)mango chutney, to serve (optional)plain yoghurt, to serve (optional) 3 tbsp olive oil or vegetable oil 6 chicken thigh fillets, skin removed, cut into 3–4 pieces 2 onions, finely diced 2 garlic cloves, thinly sliced 3 tbsp mild curry powder 2 tsp turmeric 200g/7oz white basmati rice 1 x 400ml/14fl oz tin light coconut milk 1 chicken or vegetable stock cube 75g/2¾oz sultanas or raisins 275g/9¾oz frozen peas, defrosted at room temperature salt 50g/1¾oz cashews, lightly crushed, to garnish (optional) handful coriander leaves, to garnish (optional) mango chutney, to serve (optional) plain yoghurt, to serve (optional) Method Preheat the oven to 180C/160C Fan/Gas 4.Heat the oil in a large, shallow, ovenproof pan or casserole. Add the chicken pieces and fry over a high heat for 5 minutes until browning. Use a slotted spoon to lift the chicken onto a plate, then add the onions with a pinch of salt and fry for 5 minutes until starting to soften. Stir in the garlic and spices for another minute. Stir in the rice, followed by the coconut milk and 200ml/7fl oz water. Crumble in the stock cube and bring the liquid to a simmer. Scatter the chicken pieces back in the pan, drizzle over any juices left on the plate and then scatter over the sultanas. Top with a lid or scrunch two sheets of kitchen foil tightly over the top. Bake on the middle shelf in the oven for 38–40 minutes until the rice and chicken pieces are tender and the stock is absorbed.Stir the peas through the pilau, cover again with the lid and leave to heat through for 5 minutes. Scoop the pilau onto plates, topping with cashews and coriander leaves, if using. Serve with dollops of chutney and/or yoghurt. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large, shallow, ovenproof pan or casserole. Add the chicken pieces and fry over a high heat for 5 minutes until browning. Heat the oil in a large, shallow, ovenproof pan or casserole. Add the chicken pieces and fry over a high heat for 5 minutes until browning. Use a slotted spoon to lift the chicken onto a plate, then add the onions with a pinch of salt and fry for 5 minutes until starting to soften. Stir in the garlic and spices for another minute. Use a slotted spoon to lift the chicken onto a plate, then add the onions with a pinch of salt and fry for 5 minutes until starting to soften. Stir in the garlic and spices for another minute. Stir in the rice, followed by the coconut milk and 200ml/7fl oz water. Crumble in the stock cube and bring the liquid to a simmer. Scatter the chicken pieces back in the pan, drizzle over any juices left on the plate and then scatter over the sultanas. Stir in the rice, followed by the coconut milk and 200ml/7fl oz water. Crumble in the stock cube and bring the liquid to a simmer. Scatter the chicken pieces back in the pan, drizzle over any juices left on the plate and then scatter over the sultanas. Top with a lid or scrunch two sheets of kitchen foil tightly over the top. Bake on the middle shelf in the oven for 38–40 minutes until the rice and chicken pieces are tender and the stock is absorbed. Top with a lid or scrunch two sheets of kitchen foil tightly over the top. Bake on the middle shelf in the oven for 38–40 minutes until the rice and chicken pieces are tender and the stock is absorbed. Stir the peas through the pilau, cover again with the lid and leave to heat through for 5 minutes. Scoop the pilau onto plates, topping with cashews and coriander leaves, if using. Serve with dollops of chutney and/or yoghurt. Stir the peas through the pilau, cover again with the lid and leave to heat through for 5 minutes. Scoop the pilau onto plates, topping with cashews and coriander leaves, if using. Serve with dollops of chutney and/or yoghurt. Recipe tips To increase the vegetable content, serve with a leafy salad or some broccoli alongside too. If you’re feeding children, up the vegetable count in the pilau itself – just dice 1 large carrot and 1 large pepper, seeds removed, and fry them with the onions at the start of the recipe." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd1eb3bdbfd0cc0000e" }
320b96f7855840c4f4c6a882ce00ac593f8324cf4af9763709abebc32a1fbdcc
Pot-roast chicken recipe Pot-roast chicken with root vegetables and barley An average of 4.4 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pot-roast_chicken_with_73979_16x9.jpg A roast dinner with hardly any washing up – the dream is real! This hearty, healthy pot-roast chicken recipe from Dr Rupy minimises food waste and costs just over £1 per portion. Each serving provides 447 kcal, 57g protein, 17g carbohydrate (of which 13g sugars), 14.5g fat (of which 3.5g saturates), 10g fibre and 2.5g salt. 1.5-1.8kg/3lb 5oz - 4lb chicken (free-range or organic, if possible)olive oil, for roasting½ swede, peeled and chopped3 carrots, cut into chunks2 onions, chopped100g/3½oz pearl barley2 chicken stock cubes500ml/18fl oz hot water2 garlic cloves, flattened1 tsp dried thyme1 head spring greens, shreddedsalt and freshly ground black pepper 1.5-1.8kg/3lb 5oz - 4lb chicken (free-range or organic, if possible) olive oil, for roasting ½ swede, peeled and chopped 3 carrots, cut into chunks 2 onions, chopped 100g/3½oz pearl barley 2 chicken stock cubes 500ml/18fl oz hot water 2 garlic cloves, flattened 1 tsp dried thyme 1 head spring greens, shredded salt and freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9, or as high as it will go.Put the chicken into a large casserole dish, drizzle with oil and season with salt and pepper. Roast for 15 minutes to brown the chicken, then remove from the oven and reduce the temperature to 220C/200C Fan/Gas 7.Transfer the chicken to a plate, then put all the ingredients except the spring greens into the casserole. Lay the chicken on top and cover with the lid.Set the casserole over a high heat for 3-4 minutes, until you hear the liquid in the bottom of the dish start to boil. Transfer to the oven and cook for 40 minutes, or until the chicken is cooked through completely.Carefully remove the chicken from the pan with a pair of forks or tongs and set aside to rest for 15-20 minutes.Meanwhile, stir the spring greens into the vegetables and pearl barley, cover with a lid and leave to stand while the chicken rests.Carve the chicken and serve with the vegetables. Preheat the oven to 240C/220C Fan/Gas 9, or as high as it will go. Preheat the oven to 240C/220C Fan/Gas 9, or as high as it will go. Put the chicken into a large casserole dish, drizzle with oil and season with salt and pepper. Roast for 15 minutes to brown the chicken, then remove from the oven and reduce the temperature to 220C/200C Fan/Gas 7. Put the chicken into a large casserole dish, drizzle with oil and season with salt and pepper. Roast for 15 minutes to brown the chicken, then remove from the oven and reduce the temperature to 220C/200C Fan/Gas 7. Transfer the chicken to a plate, then put all the ingredients except the spring greens into the casserole. Lay the chicken on top and cover with the lid. Transfer the chicken to a plate, then put all the ingredients except the spring greens into the casserole. Lay the chicken on top and cover with the lid. Set the casserole over a high heat for 3-4 minutes, until you hear the liquid in the bottom of the dish start to boil. Transfer to the oven and cook for 40 minutes, or until the chicken is cooked through completely. Set the casserole over a high heat for 3-4 minutes, until you hear the liquid in the bottom of the dish start to boil. Transfer to the oven and cook for 40 minutes, or until the chicken is cooked through completely. Carefully remove the chicken from the pan with a pair of forks or tongs and set aside to rest for 15-20 minutes. Carefully remove the chicken from the pan with a pair of forks or tongs and set aside to rest for 15-20 minutes. Meanwhile, stir the spring greens into the vegetables and pearl barley, cover with a lid and leave to stand while the chicken rests. Meanwhile, stir the spring greens into the vegetables and pearl barley, cover with a lid and leave to stand while the chicken rests. Carve the chicken and serve with the vegetables. Carve the chicken and serve with the vegetables. Recipe tips Take the chicken out of the fridge half an hour before you plan to cook it and pat it dry with kitchen paper. If you don’t have a large enough lidded casserole to hold the chicken, you can use a roasting tin and cover it tightly with foil.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pot-roast_chicken_with_73979", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pot-roast chicken recipe", "content": "Pot-roast chicken with root vegetables and barley An average of 4.4 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pot-roast_chicken_with_73979_16x9.jpg A roast dinner with hardly any washing up – the dream is real! This hearty, healthy pot-roast chicken recipe from Dr Rupy minimises food waste and costs just over £1 per portion. Each serving provides 447 kcal, 57g protein, 17g carbohydrate (of which 13g sugars), 14.5g fat (of which 3.5g saturates), 10g fibre and 2.5g salt. 1.5-1.8kg/3lb 5oz - 4lb chicken (free-range or organic, if possible)olive oil, for roasting½ swede, peeled and chopped3 carrots, cut into chunks2 onions, chopped100g/3½oz pearl barley2 chicken stock cubes500ml/18fl oz hot water2 garlic cloves, flattened1 tsp dried thyme1 head spring greens, shreddedsalt and freshly ground black pepper 1.5-1.8kg/3lb 5oz - 4lb chicken (free-range or organic, if possible) olive oil, for roasting ½ swede, peeled and chopped 3 carrots, cut into chunks 2 onions, chopped 100g/3½oz pearl barley 2 chicken stock cubes 500ml/18fl oz hot water 2 garlic cloves, flattened 1 tsp dried thyme 1 head spring greens, shredded salt and freshly ground black pepper Method Preheat the oven to 240C/220C Fan/Gas 9, or as high as it will go.Put the chicken into a large casserole dish, drizzle with oil and season with salt and pepper. Roast for 15 minutes to brown the chicken, then remove from the oven and reduce the temperature to 220C/200C Fan/Gas 7.Transfer the chicken to a plate, then put all the ingredients except the spring greens into the casserole. Lay the chicken on top and cover with the lid.Set the casserole over a high heat for 3-4 minutes, until you hear the liquid in the bottom of the dish start to boil. Transfer to the oven and cook for 40 minutes, or until the chicken is cooked through completely.Carefully remove the chicken from the pan with a pair of forks or tongs and set aside to rest for 15-20 minutes.Meanwhile, stir the spring greens into the vegetables and pearl barley, cover with a lid and leave to stand while the chicken rests.Carve the chicken and serve with the vegetables. Preheat the oven to 240C/220C Fan/Gas 9, or as high as it will go. Preheat the oven to 240C/220C Fan/Gas 9, or as high as it will go. Put the chicken into a large casserole dish, drizzle with oil and season with salt and pepper. Roast for 15 minutes to brown the chicken, then remove from the oven and reduce the temperature to 220C/200C Fan/Gas 7. Put the chicken into a large casserole dish, drizzle with oil and season with salt and pepper. Roast for 15 minutes to brown the chicken, then remove from the oven and reduce the temperature to 220C/200C Fan/Gas 7. Transfer the chicken to a plate, then put all the ingredients except the spring greens into the casserole. Lay the chicken on top and cover with the lid. Transfer the chicken to a plate, then put all the ingredients except the spring greens into the casserole. Lay the chicken on top and cover with the lid. Set the casserole over a high heat for 3-4 minutes, until you hear the liquid in the bottom of the dish start to boil. Transfer to the oven and cook for 40 minutes, or until the chicken is cooked through completely. Set the casserole over a high heat for 3-4 minutes, until you hear the liquid in the bottom of the dish start to boil. Transfer to the oven and cook for 40 minutes, or until the chicken is cooked through completely. Carefully remove the chicken from the pan with a pair of forks or tongs and set aside to rest for 15-20 minutes. Carefully remove the chicken from the pan with a pair of forks or tongs and set aside to rest for 15-20 minutes. Meanwhile, stir the spring greens into the vegetables and pearl barley, cover with a lid and leave to stand while the chicken rests. Meanwhile, stir the spring greens into the vegetables and pearl barley, cover with a lid and leave to stand while the chicken rests. Carve the chicken and serve with the vegetables. Carve the chicken and serve with the vegetables. Recipe tips Take the chicken out of the fridge half an hour before you plan to cook it and pat it dry with kitchen paper. If you don’t have a large enough lidded casserole to hold the chicken, you can use a roasting tin and cover it tightly with foil." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd2eb3bdbfd0cc0000f" }
5679114d7b1b936f4ff91ed956b6afdca76efc1b3ef34cf96f26800fa550de4a
Vegan meatball one-pot pasta recipe An average of 3.3 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_meatball_one-pot_53421_16x9.jpg Veg-packed vegan meatballs and a rich tomato sauce are baked with whole wheat spaghetti for a dinner that will do you good. Dr Rupy’s vegan recipe costs less than a pound per portion. Each serving provides 533 kcal, 24g protein, 80g carbohydrate (of which 15g sugars), 9g fat (of which 2g saturates), 19g fibre and 0.9g salt. 250g/9oz cauliflower florets, cooked and cooled (approx. half a head of cauliflower)200g/7oz frozen chopped spinach, defrosted and squeezed dry400g tin black beans, drained 2 garlic cloves, crushed or grated2 tsp soy sauce1 tsp dried mixed herbs150g/5½oz oats 250g/9oz cauliflower florets, cooked and cooled (approx. half a head of cauliflower) 200g/7oz frozen chopped spinach, defrosted and squeezed dry 400g tin black beans, drained 2 garlic cloves, crushed or grated 2 tsp soy sauce 1 tsp dried mixed herbs 150g/5½oz oats 2 x 400g tin chopped tomatoes 200g/7oz roasted red peppers from a jar, drained30g/1oz tomato purée2 garlic cloves, crushed or gratedolive oil250g/9oz whole wheat pasta (spaghetti or linguine) 2 x 400g tin chopped tomatoes 200g/7oz roasted red peppers from a jar, drained 30g/1oz tomato purée 2 garlic cloves, crushed or grated olive oil 250g/9oz whole wheat pasta (spaghetti or linguine) Method Cook the cauliflower florets in a pan of boiling water for 7–8 minutes, until soft but still holding their shape. Drain thoroughly, then tip onto a plate lined with kitchen paper and leave to cool. Grate the cooked cauliflower with a cheese grater into a bowl, then add the spinach, beans, garlic, soy sauce and mixed herbs. Work the mixture together with a potato masher to form a rough paste. Blend the oats to a fine powder with a stick blender, then add to the bowl and mix to combine. See the tips box below on how to make the veggie balls with a food processor. Roll the mixture into balls, put on a tray or plate and chill for at least 30 minutes until firm.Preheat the oven to 180C/160C Fan/Gas 4. To make the sauce, tip the tinned tomatoes into a jug with the peppers, tomato purée, garlic and 350ml/12fl oz water. Whizz to a smooth sauce with a stick blender. Heat a splash of oil in an oven-proof, wide-lidded saucepan pan or casserole dish. Fry the veggie balls in batches until golden-brown, transferring to a plate with a slotted spoon when done.Pour half of the sauce into the pan, then arrange the dried pasta on top. Spread the balls over the pasta, then pour over the remaining sauce. Bring to a simmer, then cover with a lid and transfer to the oven for 25 minutes. Give everything a gentle stir before serving. Cook the cauliflower florets in a pan of boiling water for 7–8 minutes, until soft but still holding their shape. Drain thoroughly, then tip onto a plate lined with kitchen paper and leave to cool. Cook the cauliflower florets in a pan of boiling water for 7–8 minutes, until soft but still holding their shape. Drain thoroughly, then tip onto a plate lined with kitchen paper and leave to cool. Grate the cooked cauliflower with a cheese grater into a bowl, then add the spinach, beans, garlic, soy sauce and mixed herbs. Work the mixture together with a potato masher to form a rough paste. Grate the cooked cauliflower with a cheese grater into a bowl, then add the spinach, beans, garlic, soy sauce and mixed herbs. Work the mixture together with a potato masher to form a rough paste. Blend the oats to a fine powder with a stick blender, then add to the bowl and mix to combine. See the tips box below on how to make the veggie balls with a food processor. Roll the mixture into balls, put on a tray or plate and chill for at least 30 minutes until firm. Blend the oats to a fine powder with a stick blender, then add to the bowl and mix to combine. See the tips box below on how to make the veggie balls with a food processor. Roll the mixture into balls, put on a tray or plate and chill for at least 30 minutes until firm. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the sauce, tip the tinned tomatoes into a jug with the peppers, tomato purée, garlic and 350ml/12fl oz water. Whizz to a smooth sauce with a stick blender. To make the sauce, tip the tinned tomatoes into a jug with the peppers, tomato purée, garlic and 350ml/12fl oz water. Whizz to a smooth sauce with a stick blender. Heat a splash of oil in an oven-proof, wide-lidded saucepan pan or casserole dish. Fry the veggie balls in batches until golden-brown, transferring to a plate with a slotted spoon when done. Heat a splash of oil in an oven-proof, wide-lidded saucepan pan or casserole dish. Fry the veggie balls in batches until golden-brown, transferring to a plate with a slotted spoon when done. Pour half of the sauce into the pan, then arrange the dried pasta on top. Spread the balls over the pasta, then pour over the remaining sauce. Bring to a simmer, then cover with a lid and transfer to the oven for 25 minutes. Pour half of the sauce into the pan, then arrange the dried pasta on top. Spread the balls over the pasta, then pour over the remaining sauce. Bring to a simmer, then cover with a lid and transfer to the oven for 25 minutes. Give everything a gentle stir before serving. Give everything a gentle stir before serving. Recipe tips You can use a food processor to make the vegan meatballs – just blend the oats first, then add the remaining ingredients and pulse to a rough paste. Any leftover cooked veg will work in place of the cauliflower. Broccoli will give a similar texture, while roasted root veg will add sweetness.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegan_meatball_one-pot_53421", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegan meatball one-pot pasta recipe", "content": "An average of 3.3 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_meatball_one-pot_53421_16x9.jpg Veg-packed vegan meatballs and a rich tomato sauce are baked with whole wheat spaghetti for a dinner that will do you good. Dr Rupy’s vegan recipe costs less than a pound per portion. Each serving provides 533 kcal, 24g protein, 80g carbohydrate (of which 15g sugars), 9g fat (of which 2g saturates), 19g fibre and 0.9g salt. 250g/9oz cauliflower florets, cooked and cooled (approx. half a head of cauliflower)200g/7oz frozen chopped spinach, defrosted and squeezed dry400g tin black beans, drained 2 garlic cloves, crushed or grated2 tsp soy sauce1 tsp dried mixed herbs150g/5½oz oats 250g/9oz cauliflower florets, cooked and cooled (approx. half a head of cauliflower) 200g/7oz frozen chopped spinach, defrosted and squeezed dry 400g tin black beans, drained 2 garlic cloves, crushed or grated 2 tsp soy sauce 1 tsp dried mixed herbs 150g/5½oz oats 2 x 400g tin chopped tomatoes 200g/7oz roasted red peppers from a jar, drained30g/1oz tomato purée2 garlic cloves, crushed or gratedolive oil250g/9oz whole wheat pasta (spaghetti or linguine) 2 x 400g tin chopped tomatoes 200g/7oz roasted red peppers from a jar, drained 30g/1oz tomato purée 2 garlic cloves, crushed or grated olive oil 250g/9oz whole wheat pasta (spaghetti or linguine) Method Cook the cauliflower florets in a pan of boiling water for 7–8 minutes, until soft but still holding their shape. Drain thoroughly, then tip onto a plate lined with kitchen paper and leave to cool. Grate the cooked cauliflower with a cheese grater into a bowl, then add the spinach, beans, garlic, soy sauce and mixed herbs. Work the mixture together with a potato masher to form a rough paste. Blend the oats to a fine powder with a stick blender, then add to the bowl and mix to combine. See the tips box below on how to make the veggie balls with a food processor. Roll the mixture into balls, put on a tray or plate and chill for at least 30 minutes until firm.Preheat the oven to 180C/160C Fan/Gas 4. To make the sauce, tip the tinned tomatoes into a jug with the peppers, tomato purée, garlic and 350ml/12fl oz water. Whizz to a smooth sauce with a stick blender. Heat a splash of oil in an oven-proof, wide-lidded saucepan pan or casserole dish. Fry the veggie balls in batches until golden-brown, transferring to a plate with a slotted spoon when done.Pour half of the sauce into the pan, then arrange the dried pasta on top. Spread the balls over the pasta, then pour over the remaining sauce. Bring to a simmer, then cover with a lid and transfer to the oven for 25 minutes. Give everything a gentle stir before serving. Cook the cauliflower florets in a pan of boiling water for 7–8 minutes, until soft but still holding their shape. Drain thoroughly, then tip onto a plate lined with kitchen paper and leave to cool. Cook the cauliflower florets in a pan of boiling water for 7–8 minutes, until soft but still holding their shape. Drain thoroughly, then tip onto a plate lined with kitchen paper and leave to cool. Grate the cooked cauliflower with a cheese grater into a bowl, then add the spinach, beans, garlic, soy sauce and mixed herbs. Work the mixture together with a potato masher to form a rough paste. Grate the cooked cauliflower with a cheese grater into a bowl, then add the spinach, beans, garlic, soy sauce and mixed herbs. Work the mixture together with a potato masher to form a rough paste. Blend the oats to a fine powder with a stick blender, then add to the bowl and mix to combine. See the tips box below on how to make the veggie balls with a food processor. Roll the mixture into balls, put on a tray or plate and chill for at least 30 minutes until firm. Blend the oats to a fine powder with a stick blender, then add to the bowl and mix to combine. See the tips box below on how to make the veggie balls with a food processor. Roll the mixture into balls, put on a tray or plate and chill for at least 30 minutes until firm. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the sauce, tip the tinned tomatoes into a jug with the peppers, tomato purée, garlic and 350ml/12fl oz water. Whizz to a smooth sauce with a stick blender. To make the sauce, tip the tinned tomatoes into a jug with the peppers, tomato purée, garlic and 350ml/12fl oz water. Whizz to a smooth sauce with a stick blender. Heat a splash of oil in an oven-proof, wide-lidded saucepan pan or casserole dish. Fry the veggie balls in batches until golden-brown, transferring to a plate with a slotted spoon when done. Heat a splash of oil in an oven-proof, wide-lidded saucepan pan or casserole dish. Fry the veggie balls in batches until golden-brown, transferring to a plate with a slotted spoon when done. Pour half of the sauce into the pan, then arrange the dried pasta on top. Spread the balls over the pasta, then pour over the remaining sauce. Bring to a simmer, then cover with a lid and transfer to the oven for 25 minutes. Pour half of the sauce into the pan, then arrange the dried pasta on top. Spread the balls over the pasta, then pour over the remaining sauce. Bring to a simmer, then cover with a lid and transfer to the oven for 25 minutes. Give everything a gentle stir before serving. Give everything a gentle stir before serving. Recipe tips You can use a food processor to make the vegan meatballs – just blend the oats first, then add the remaining ingredients and pulse to a rough paste. Any leftover cooked veg will work in place of the cauliflower. Broccoli will give a similar texture, while roasted root veg will add sweetness." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd2eb3bdbfd0cc00010" }
268258f6da39f5dc210727ea80ffeb5d6bc72e3c371aa5c77675c7c5658b6555
Cavolo nero, spinach, orzo and lemon soup recipe An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cavolo_nero_spinach_orzo_96166_16x9.jpg This vibrant soup is packed with healthy greens and can easily be adapted for a vegan diet. Each serving provides 361 kcal, 9.9g protein, 34.6g carbohydrate (of which 6.2g sugars), 21.1g fat (of which 8.7g saturates), 5g fibre and 2.04g salt. 1 tbsp olive oil1/2 small onion, finely diced (approximately 75g/2¾oz prepped weight)3 garlic cloves, finely chopped150g/5½oz orzo1 litre/1¾ pint vegetable stock, plus more if needed50g/1¾oz cavolo nero, thick stalks removed, leaves sliced and stalk finely sliced150g/5½oz frozen whole leaf spinach, defrosted 3 tbsp cream (or use a dairy-free alternative)1 small lemon, zest and juice ¼ tsp grated fresh nutmegsalt and freshly ground black pepper few sprigs fresh dill, to garnish (optional) 1 tbsp olive oil 1/2 small onion, finely diced (approximately 75g/2¾oz prepped weight) 3 garlic cloves, finely chopped 150g/5½oz orzo 1 litre/1¾ pint vegetable stock, plus more if needed 50g/1¾oz cavolo nero, thick stalks removed, leaves sliced and stalk finely sliced 150g/5½oz frozen whole leaf spinach, defrosted 3 tbsp cream (or use a dairy-free alternative) 1 small lemon, zest and juice ¼ tsp grated fresh nutmeg salt and freshly ground black pepper few sprigs fresh dill, to garnish (optional) Method Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt. Cook with the lid on for 3 minutes until softened, but without browning. Add the garlic and fry for another minute until fragrant.Stir in the orzo, coating it well with the oil, onion and garlic. Toast the orzo for 1–2 minutes.Gradually add half of the stock, one ladle at a time, stirring frequently as the orzo absorbs the liquid. Let each addition absorb before adding more, in a similar way to cooking risotto.After about 7–8 minutes, or when half of the stock has been added and the orzo is about half cooked, add the cavolo nero and spinach. Continue stirring and gradually adding the stock until the orzo is fully cooked and the greens have wilted.Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon zest and juice. Add the nutmeg and season to taste (it will probably not need more salt but will definitely need black pepper). Leave to simmer for a couple of minutes longer as the lemon will continue to thicken the cream. Serve immediately in two warmed bowls, topped with dill, if using. Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt. Cook with the lid on for 3 minutes until softened, but without browning. Add the garlic and fry for another minute until fragrant. Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt. Cook with the lid on for 3 minutes until softened, but without browning. Add the garlic and fry for another minute until fragrant. Stir in the orzo, coating it well with the oil, onion and garlic. Toast the orzo for 1–2 minutes. Stir in the orzo, coating it well with the oil, onion and garlic. Toast the orzo for 1–2 minutes. Gradually add half of the stock, one ladle at a time, stirring frequently as the orzo absorbs the liquid. Let each addition absorb before adding more, in a similar way to cooking risotto. Gradually add half of the stock, one ladle at a time, stirring frequently as the orzo absorbs the liquid. Let each addition absorb before adding more, in a similar way to cooking risotto. After about 7–8 minutes, or when half of the stock has been added and the orzo is about half cooked, add the cavolo nero and spinach. Continue stirring and gradually adding the stock until the orzo is fully cooked and the greens have wilted. After about 7–8 minutes, or when half of the stock has been added and the orzo is about half cooked, add the cavolo nero and spinach. Continue stirring and gradually adding the stock until the orzo is fully cooked and the greens have wilted. Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon zest and juice. Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon zest and juice. Add the nutmeg and season to taste (it will probably not need more salt but will definitely need black pepper). Add the nutmeg and season to taste (it will probably not need more salt but will definitely need black pepper). Leave to simmer for a couple of minutes longer as the lemon will continue to thicken the cream. Leave to simmer for a couple of minutes longer as the lemon will continue to thicken the cream. Serve immediately in two warmed bowls, topped with dill, if using. Serve immediately in two warmed bowls, topped with dill, if using.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cavolo_nero_spinach_orzo_96166", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cavolo nero, spinach, orzo and lemon soup recipe", "content": "An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cavolo_nero_spinach_orzo_96166_16x9.jpg This vibrant soup is packed with healthy greens and can easily be adapted for a vegan diet. Each serving provides 361 kcal, 9.9g protein, 34.6g carbohydrate (of which 6.2g sugars), 21.1g fat (of which 8.7g saturates), 5g fibre and 2.04g salt. 1 tbsp olive oil1/2 small onion, finely diced (approximately 75g/2¾oz prepped weight)3 garlic cloves, finely chopped150g/5½oz orzo1 litre/1¾ pint vegetable stock, plus more if needed50g/1¾oz cavolo nero, thick stalks removed, leaves sliced and stalk finely sliced150g/5½oz frozen whole leaf spinach, defrosted 3 tbsp cream (or use a dairy-free alternative)1 small lemon, zest and juice ¼ tsp grated fresh nutmegsalt and freshly ground black pepper few sprigs fresh dill, to garnish (optional) 1 tbsp olive oil 1/2 small onion, finely diced (approximately 75g/2¾oz prepped weight) 3 garlic cloves, finely chopped 150g/5½oz orzo 1 litre/1¾ pint vegetable stock, plus more if needed 50g/1¾oz cavolo nero, thick stalks removed, leaves sliced and stalk finely sliced 150g/5½oz frozen whole leaf spinach, defrosted 3 tbsp cream (or use a dairy-free alternative) 1 small lemon, zest and juice ¼ tsp grated fresh nutmeg salt and freshly ground black pepper few sprigs fresh dill, to garnish (optional) Method Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt. Cook with the lid on for 3 minutes until softened, but without browning. Add the garlic and fry for another minute until fragrant.Stir in the orzo, coating it well with the oil, onion and garlic. Toast the orzo for 1–2 minutes.Gradually add half of the stock, one ladle at a time, stirring frequently as the orzo absorbs the liquid. Let each addition absorb before adding more, in a similar way to cooking risotto.After about 7–8 minutes, or when half of the stock has been added and the orzo is about half cooked, add the cavolo nero and spinach. Continue stirring and gradually adding the stock until the orzo is fully cooked and the greens have wilted.Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon zest and juice. Add the nutmeg and season to taste (it will probably not need more salt but will definitely need black pepper). Leave to simmer for a couple of minutes longer as the lemon will continue to thicken the cream. Serve immediately in two warmed bowls, topped with dill, if using. Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt. Cook with the lid on for 3 minutes until softened, but without browning. Add the garlic and fry for another minute until fragrant. Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt. Cook with the lid on for 3 minutes until softened, but without browning. Add the garlic and fry for another minute until fragrant. Stir in the orzo, coating it well with the oil, onion and garlic. Toast the orzo for 1–2 minutes. Stir in the orzo, coating it well with the oil, onion and garlic. Toast the orzo for 1–2 minutes. Gradually add half of the stock, one ladle at a time, stirring frequently as the orzo absorbs the liquid. Let each addition absorb before adding more, in a similar way to cooking risotto. Gradually add half of the stock, one ladle at a time, stirring frequently as the orzo absorbs the liquid. Let each addition absorb before adding more, in a similar way to cooking risotto. After about 7–8 minutes, or when half of the stock has been added and the orzo is about half cooked, add the cavolo nero and spinach. Continue stirring and gradually adding the stock until the orzo is fully cooked and the greens have wilted. After about 7–8 minutes, or when half of the stock has been added and the orzo is about half cooked, add the cavolo nero and spinach. Continue stirring and gradually adding the stock until the orzo is fully cooked and the greens have wilted. Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon zest and juice. Turn the heat right down, then pour in the cream and stir well. Simmer gently for 2 minutes then stir in the lemon zest and juice. Add the nutmeg and season to taste (it will probably not need more salt but will definitely need black pepper). Add the nutmeg and season to taste (it will probably not need more salt but will definitely need black pepper). Leave to simmer for a couple of minutes longer as the lemon will continue to thicken the cream. Leave to simmer for a couple of minutes longer as the lemon will continue to thicken the cream. Serve immediately in two warmed bowls, topped with dill, if using. Serve immediately in two warmed bowls, topped with dill, if using." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd2eb3bdbfd0cc00011" }
6220654c17b39afa6b3333c36b36ffa72e180b12ef7047cd18432a7a90927fd1
Chicken and mushroom risotto recipe An average of 4.7 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_mushroom_31559_16x9.jpg A really creamy, rich and delicious chicken and mushroom risotto. Each serving provides 633 kcal, 24g protein, 55g carbohydrates (of which 4g sugars), 24g fat (of which 11.5g saturates), 2g fibre and 1.5g salt. 2 tbsp olive oil350–400g/12–14oz skinless chicken breast fillets, cut into roughly 2cm/¾in chunks50g/1¾oz butter1 brown onion, finely chopped250g/9oz chestnut mushrooms, quartered 2 garlic cloves, crushed1 bay leaf250g/9oz risotto rice, such as carnaroli or arborio 150ml/5fl oz dry white wine950ml/32fl oz hot chicken stock (fresh or made from 1½ chicken stock cubes) 75g/2¾oz Parmesan, finely gratedsalt and freshly ground black pepperfreshly chopped parsley, to serve (optional) 2 tbsp olive oil 350–400g/12–14oz skinless chicken breast fillets, cut into roughly 2cm/¾in chunks 50g/1¾oz butter 1 brown onion, finely chopped 250g/9oz chestnut mushrooms, quartered 2 garlic cloves, crushed 1 bay leaf 250g/9oz risotto rice, such as carnaroli or arborio 150ml/5fl oz dry white wine 950ml/32fl oz hot chicken stock (fresh or made from 1½ chicken stock cubes) 75g/2¾oz Parmesan, finely grated salt and freshly ground black pepper freshly chopped parsley, to serve (optional) Method Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan. Fry for 4–6 minutes, turning occasionally, until lightly browned and cooked through. Transfer to a plate. Return the pan to the heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned. Add the garlic and bay leaf and cook for 1 minute, stirring.Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half. Add a ladleful of the hot stock and stir well. Cook, stirring constantly, until the liquid has almost disappeared. Continue adding stock a ladleful at a time, stirring constantly and simmering until absorbed, for about 15 minutes, or until the rice is tender and creamy, with a slight bite. Return the chicken to the pan along with the final ladleful or two of stock and cook, stirring, for 3 minutes, or until hot throughout. The risotto should look quite sloppy at this point, but it will continue to absorb the stock. (Add a splash more just-boiled water if your risotto is looking dry.)Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using. Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan. Fry for 4–6 minutes, turning occasionally, until lightly browned and cooked through. Transfer to a plate. Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan. Fry for 4–6 minutes, turning occasionally, until lightly browned and cooked through. Transfer to a plate. Return the pan to the heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned. Add the garlic and bay leaf and cook for 1 minute, stirring. Return the pan to the heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned. Add the garlic and bay leaf and cook for 1 minute, stirring. Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half. Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half. Add a ladleful of the hot stock and stir well. Cook, stirring constantly, until the liquid has almost disappeared. Continue adding stock a ladleful at a time, stirring constantly and simmering until absorbed, for about 15 minutes, or until the rice is tender and creamy, with a slight bite. Add a ladleful of the hot stock and stir well. Cook, stirring constantly, until the liquid has almost disappeared. Continue adding stock a ladleful at a time, stirring constantly and simmering until absorbed, for about 15 minutes, or until the rice is tender and creamy, with a slight bite. Return the chicken to the pan along with the final ladleful or two of stock and cook, stirring, for 3 minutes, or until hot throughout. The risotto should look quite sloppy at this point, but it will continue to absorb the stock. (Add a splash more just-boiled water if your risotto is looking dry.) Return the chicken to the pan along with the final ladleful or two of stock and cook, stirring, for 3 minutes, or until hot throughout. The risotto should look quite sloppy at this point, but it will continue to absorb the stock. (Add a splash more just-boiled water if your risotto is looking dry.) Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using. Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using. Recipe tips If you use button mushrooms, halve rather than quarter them. Stirring constantly will help release the starch from the rice and make the risotto extra creamy, but if you need to get on with other things you can add all the stock at once and stir regularly, especially towards the end of the cooking time. Cut the chicken pieces no larger than 2cm/¾in, so they cook quickly and stay tender when reheated in the risotto. Nutritional data calculated using 400g/14oz chicken breast.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_and_mushroom_31559", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken and mushroom risotto recipe", "content": "An average of 4.7 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_mushroom_31559_16x9.jpg A really creamy, rich and delicious chicken and mushroom risotto. Each serving provides 633 kcal, 24g protein, 55g carbohydrates (of which 4g sugars), 24g fat (of which 11.5g saturates), 2g fibre and 1.5g salt. 2 tbsp olive oil350–400g/12–14oz skinless chicken breast fillets, cut into roughly 2cm/¾in chunks50g/1¾oz butter1 brown onion, finely chopped250g/9oz chestnut mushrooms, quartered 2 garlic cloves, crushed1 bay leaf250g/9oz risotto rice, such as carnaroli or arborio 150ml/5fl oz dry white wine950ml/32fl oz hot chicken stock (fresh or made from 1½ chicken stock cubes) 75g/2¾oz Parmesan, finely gratedsalt and freshly ground black pepperfreshly chopped parsley, to serve (optional) 2 tbsp olive oil 350–400g/12–14oz skinless chicken breast fillets, cut into roughly 2cm/¾in chunks 50g/1¾oz butter 1 brown onion, finely chopped 250g/9oz chestnut mushrooms, quartered 2 garlic cloves, crushed 1 bay leaf 250g/9oz risotto rice, such as carnaroli or arborio 150ml/5fl oz dry white wine 950ml/32fl oz hot chicken stock (fresh or made from 1½ chicken stock cubes) 75g/2¾oz Parmesan, finely grated salt and freshly ground black pepper freshly chopped parsley, to serve (optional) Method Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan. Fry for 4–6 minutes, turning occasionally, until lightly browned and cooked through. Transfer to a plate. Return the pan to the heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned. Add the garlic and bay leaf and cook for 1 minute, stirring.Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half. Add a ladleful of the hot stock and stir well. Cook, stirring constantly, until the liquid has almost disappeared. Continue adding stock a ladleful at a time, stirring constantly and simmering until absorbed, for about 15 minutes, or until the rice is tender and creamy, with a slight bite. Return the chicken to the pan along with the final ladleful or two of stock and cook, stirring, for 3 minutes, or until hot throughout. The risotto should look quite sloppy at this point, but it will continue to absorb the stock. (Add a splash more just-boiled water if your risotto is looking dry.)Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using. Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan. Fry for 4–6 minutes, turning occasionally, until lightly browned and cooked through. Transfer to a plate. Heat the oil in a wide saucepan or flameproof casserole over a medium–high heat. Season the chicken with a little salt and lots of pepper and add to the pan. Fry for 4–6 minutes, turning occasionally, until lightly browned and cooked through. Transfer to a plate. Return the pan to the heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned. Add the garlic and bay leaf and cook for 1 minute, stirring. Return the pan to the heat and add half the butter, the onion and mushrooms and fry for 5 minutes, stirring regularly, until the onion is softened and the mushrooms are lightly browned. Add the garlic and bay leaf and cook for 1 minute, stirring. Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half. Add the rice and cook for 20–30 seconds, stirring constantly, then pour in the wine and boil until reduced by half. Add a ladleful of the hot stock and stir well. Cook, stirring constantly, until the liquid has almost disappeared. Continue adding stock a ladleful at a time, stirring constantly and simmering until absorbed, for about 15 minutes, or until the rice is tender and creamy, with a slight bite. Add a ladleful of the hot stock and stir well. Cook, stirring constantly, until the liquid has almost disappeared. Continue adding stock a ladleful at a time, stirring constantly and simmering until absorbed, for about 15 minutes, or until the rice is tender and creamy, with a slight bite. Return the chicken to the pan along with the final ladleful or two of stock and cook, stirring, for 3 minutes, or until hot throughout. The risotto should look quite sloppy at this point, but it will continue to absorb the stock. (Add a splash more just-boiled water if your risotto is looking dry.) Return the chicken to the pan along with the final ladleful or two of stock and cook, stirring, for 3 minutes, or until hot throughout. The risotto should look quite sloppy at this point, but it will continue to absorb the stock. (Add a splash more just-boiled water if your risotto is looking dry.) Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using. Remove the pan from the heat, stir in the Parmesan and remaining butter. Cover with a lid and leave to stand for 5 minutes. Before serving, stir well, and scatter with the parsley, if using. Recipe tips If you use button mushrooms, halve rather than quarter them. Stirring constantly will help release the starch from the rice and make the risotto extra creamy, but if you need to get on with other things you can add all the stock at once and stir regularly, especially towards the end of the cooking time. Cut the chicken pieces no larger than 2cm/¾in, so they cook quickly and stay tender when reheated in the risotto. Nutritional data calculated using 400g/14oz chicken breast." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd3eb3bdbfd0cc00012" }
f38d785d8fc0713b8555ec04307498b836e92aec5239414add612bb0053bd205
Vegetable risotto recipe An average of 4.6 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_risotto_18315_16x9.jpg A very easy vegetarian risotto, perfect for weeknight dinners. This recipe uses classic soffritto vegetables with a lift from lemon zest. Each serving provides 451 kcal, 10g protein, 64g carbohydrates (of which 7g sugars), 13g fat (of which 4g saturates), 4g fibre and 1.6g salt. 3 tbsp olive oil1 large brown onion, finely chopped2 medium carrots, cut into roughly 1cm/½in chunks2 celery sticks, trimmed and cut into roughly 1cm/½in chunks2 garlic cloves, finely chopped275g/9¾oz risotto rice, such as Arborio 100ml/3½fl oz dry vermouth or white wine (optional)1 litre/1¾ pint stock (made with 1 vegetable or chicken stock cube)2 good pinches dried flaked chilies (crushed chillies)1 small lemon, finely grated50g/1¾oz Parmesan or vegetarian hard cheese, finely grated, plus extra to servesalt and freshly ground black pepperfreshly chopped parsley, to serve (optional) 3 tbsp olive oil 1 large brown onion, finely chopped 2 medium carrots, cut into roughly 1cm/½in chunks 2 celery sticks, trimmed and cut into roughly 1cm/½in chunks 2 garlic cloves, finely chopped 275g/9¾oz risotto rice, such as Arborio 100ml/3½fl oz dry vermouth or white wine (optional) 1 litre/1¾ pint stock (made with 1 vegetable or chicken stock cube) 2 good pinches dried flaked chilies (crushed chillies) 1 small lemon, finely grated 50g/1¾oz Parmesan or vegetarian hard cheese, finely grated, plus extra to serve salt and freshly ground black pepper freshly chopped parsley, to serve (optional) Method Heat the oil in a large saucepan or medium flameproof casserole. Add the onion, carrots and celery, stir well then cover and cook over a low heat for 10–12 minutes, or until soft and lightly browned, stirring 2–3 times to prevent it sticking. Add the garlic and cook for 2 minutes more, stirring. Stir in the risotto rice and cook for a minute, stirring constantly. Pour in the vermouth (or wine, if using) and bring to a simmer. Cook for 30–40 seconds, stirring.Add all the stock and the chilli to the risotto. Bring to a gentle simmer and cook uncovered for 22–25 minutes, or until the rice is tender and very creamy. Stir the risotto every 4–5 minutes for the first 10 minutes of the cooking time, then more regularly as the liquid reduces and the rice swells; stirring constantly for the final 5 minutes. Stir in the lemon zest and hard cheese. Season to taste with salt and pepper and serve topped with extra Parmesan and freshly chopped parsley if you like. Heat the oil in a large saucepan or medium flameproof casserole. Add the onion, carrots and celery, stir well then cover and cook over a low heat for 10–12 minutes, or until soft and lightly browned, stirring 2–3 times to prevent it sticking. Add the garlic and cook for 2 minutes more, stirring. Heat the oil in a large saucepan or medium flameproof casserole. Add the onion, carrots and celery, stir well then cover and cook over a low heat for 10–12 minutes, or until soft and lightly browned, stirring 2–3 times to prevent it sticking. Add the garlic and cook for 2 minutes more, stirring. Stir in the risotto rice and cook for a minute, stirring constantly. Pour in the vermouth (or wine, if using) and bring to a simmer. Cook for 30–40 seconds, stirring. Stir in the risotto rice and cook for a minute, stirring constantly. Pour in the vermouth (or wine, if using) and bring to a simmer. Cook for 30–40 seconds, stirring. Add all the stock and the chilli to the risotto. Bring to a gentle simmer and cook uncovered for 22–25 minutes, or until the rice is tender and very creamy. Stir the risotto every 4–5 minutes for the first 10 minutes of the cooking time, then more regularly as the liquid reduces and the rice swells; stirring constantly for the final 5 minutes. Add all the stock and the chilli to the risotto. Bring to a gentle simmer and cook uncovered for 22–25 minutes, or until the rice is tender and very creamy. Stir the risotto every 4–5 minutes for the first 10 minutes of the cooking time, then more regularly as the liquid reduces and the rice swells; stirring constantly for the final 5 minutes. Stir in the lemon zest and hard cheese. Season to taste with salt and pepper and serve topped with extra Parmesan and freshly chopped parsley if you like. Stir in the lemon zest and hard cheese. Season to taste with salt and pepper and serve topped with extra Parmesan and freshly chopped parsley if you like. Recipe tips To make this veggie risotto simple, rather than adding the stock gradually, pour it all in at the beginning, then stir regularly as the rice simmers.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegetable_risotto_18315", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegetable risotto recipe", "content": "An average of 4.6 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_risotto_18315_16x9.jpg A very easy vegetarian risotto, perfect for weeknight dinners. This recipe uses classic soffritto vegetables with a lift from lemon zest. Each serving provides 451 kcal, 10g protein, 64g carbohydrates (of which 7g sugars), 13g fat (of which 4g saturates), 4g fibre and 1.6g salt. 3 tbsp olive oil1 large brown onion, finely chopped2 medium carrots, cut into roughly 1cm/½in chunks2 celery sticks, trimmed and cut into roughly 1cm/½in chunks2 garlic cloves, finely chopped275g/9¾oz risotto rice, such as Arborio 100ml/3½fl oz dry vermouth or white wine (optional)1 litre/1¾ pint stock (made with 1 vegetable or chicken stock cube)2 good pinches dried flaked chilies (crushed chillies)1 small lemon, finely grated50g/1¾oz Parmesan or vegetarian hard cheese, finely grated, plus extra to servesalt and freshly ground black pepperfreshly chopped parsley, to serve (optional) 3 tbsp olive oil 1 large brown onion, finely chopped 2 medium carrots, cut into roughly 1cm/½in chunks 2 celery sticks, trimmed and cut into roughly 1cm/½in chunks 2 garlic cloves, finely chopped 275g/9¾oz risotto rice, such as Arborio 100ml/3½fl oz dry vermouth or white wine (optional) 1 litre/1¾ pint stock (made with 1 vegetable or chicken stock cube) 2 good pinches dried flaked chilies (crushed chillies) 1 small lemon, finely grated 50g/1¾oz Parmesan or vegetarian hard cheese, finely grated, plus extra to serve salt and freshly ground black pepper freshly chopped parsley, to serve (optional) Method Heat the oil in a large saucepan or medium flameproof casserole. Add the onion, carrots and celery, stir well then cover and cook over a low heat for 10–12 minutes, or until soft and lightly browned, stirring 2–3 times to prevent it sticking. Add the garlic and cook for 2 minutes more, stirring. Stir in the risotto rice and cook for a minute, stirring constantly. Pour in the vermouth (or wine, if using) and bring to a simmer. Cook for 30–40 seconds, stirring.Add all the stock and the chilli to the risotto. Bring to a gentle simmer and cook uncovered for 22–25 minutes, or until the rice is tender and very creamy. Stir the risotto every 4–5 minutes for the first 10 minutes of the cooking time, then more regularly as the liquid reduces and the rice swells; stirring constantly for the final 5 minutes. Stir in the lemon zest and hard cheese. Season to taste with salt and pepper and serve topped with extra Parmesan and freshly chopped parsley if you like. Heat the oil in a large saucepan or medium flameproof casserole. Add the onion, carrots and celery, stir well then cover and cook over a low heat for 10–12 minutes, or until soft and lightly browned, stirring 2–3 times to prevent it sticking. Add the garlic and cook for 2 minutes more, stirring. Heat the oil in a large saucepan or medium flameproof casserole. Add the onion, carrots and celery, stir well then cover and cook over a low heat for 10–12 minutes, or until soft and lightly browned, stirring 2–3 times to prevent it sticking. Add the garlic and cook for 2 minutes more, stirring. Stir in the risotto rice and cook for a minute, stirring constantly. Pour in the vermouth (or wine, if using) and bring to a simmer. Cook for 30–40 seconds, stirring. Stir in the risotto rice and cook for a minute, stirring constantly. Pour in the vermouth (or wine, if using) and bring to a simmer. Cook for 30–40 seconds, stirring. Add all the stock and the chilli to the risotto. Bring to a gentle simmer and cook uncovered for 22–25 minutes, or until the rice is tender and very creamy. Stir the risotto every 4–5 minutes for the first 10 minutes of the cooking time, then more regularly as the liquid reduces and the rice swells; stirring constantly for the final 5 minutes. Add all the stock and the chilli to the risotto. Bring to a gentle simmer and cook uncovered for 22–25 minutes, or until the rice is tender and very creamy. Stir the risotto every 4–5 minutes for the first 10 minutes of the cooking time, then more regularly as the liquid reduces and the rice swells; stirring constantly for the final 5 minutes. Stir in the lemon zest and hard cheese. Season to taste with salt and pepper and serve topped with extra Parmesan and freshly chopped parsley if you like. Stir in the lemon zest and hard cheese. Season to taste with salt and pepper and serve topped with extra Parmesan and freshly chopped parsley if you like. Recipe tips To make this veggie risotto simple, rather than adding the stock gradually, pour it all in at the beginning, then stir regularly as the rice simmers." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd3eb3bdbfd0cc00013" }
4220271593cb8106bbdc66fb314ea8c36d295c53d98d17fef25d9ab4e8681a37
Corned beef hash recipe An average of 4.3 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corned_beef_hash_43424_16x9.jpg Have this easy store-cupboard-ingredient recipe up your sleeve for a last-minute brunch or lunch for two. Each serving provides 480 kcal, 28g protein, 35g carbohydrates (of which 8g sugars), 24g fat (of which 6.5g saturates), 5g fibre and 1.8g salt. 2 tbsp vegetable or sunflower oil1 onion, finely chopped567g can new potatoes, drained 130g can corned beef2 free-range eggssplash Worcestershire saucefreshly ground black pepper 2 tbsp vegetable or sunflower oil 1 onion, finely chopped 567g can new potatoes, drained 130g can corned beef 2 free-range eggs splash Worcestershire sauce freshly ground black pepper Method Heat the oil in a medium frying pan or wide-based saucepan and gently fry the onion for 3–4 minutes, or until lightly browned. Add the potatoes and use a potato masher to roughly crush them. Fry over a medium heat for 5 minutes, or until the onion is softened and the potatoes are hot and browned in places, stirring regularly. Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally. Make two holes in the corned beef and potato mixture and break an egg into each one. Fry for 2–3 minutes, or until the whites are set but the yolks remain runny. Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper. Heat the oil in a medium frying pan or wide-based saucepan and gently fry the onion for 3–4 minutes, or until lightly browned. Heat the oil in a medium frying pan or wide-based saucepan and gently fry the onion for 3–4 minutes, or until lightly browned. Add the potatoes and use a potato masher to roughly crush them. Fry over a medium heat for 5 minutes, or until the onion is softened and the potatoes are hot and browned in places, stirring regularly. Add the potatoes and use a potato masher to roughly crush them. Fry over a medium heat for 5 minutes, or until the onion is softened and the potatoes are hot and browned in places, stirring regularly. Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally. Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally. Make two holes in the corned beef and potato mixture and break an egg into each one. Fry for 2–3 minutes, or until the whites are set but the yolks remain runny. Make two holes in the corned beef and potato mixture and break an egg into each one. Fry for 2–3 minutes, or until the whites are set but the yolks remain runny. Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper. Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper. Recipe tips In November 2023 this recipe was costed at an average of £4.39 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/corned_beef_hash_43424", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Corned beef hash recipe", "content": "An average of 4.3 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corned_beef_hash_43424_16x9.jpg Have this easy store-cupboard-ingredient recipe up your sleeve for a last-minute brunch or lunch for two. Each serving provides 480 kcal, 28g protein, 35g carbohydrates (of which 8g sugars), 24g fat (of which 6.5g saturates), 5g fibre and 1.8g salt. 2 tbsp vegetable or sunflower oil1 onion, finely chopped567g can new potatoes, drained 130g can corned beef2 free-range eggssplash Worcestershire saucefreshly ground black pepper 2 tbsp vegetable or sunflower oil 1 onion, finely chopped 567g can new potatoes, drained 130g can corned beef 2 free-range eggs splash Worcestershire sauce freshly ground black pepper Method Heat the oil in a medium frying pan or wide-based saucepan and gently fry the onion for 3–4 minutes, or until lightly browned. Add the potatoes and use a potato masher to roughly crush them. Fry over a medium heat for 5 minutes, or until the onion is softened and the potatoes are hot and browned in places, stirring regularly. Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally. Make two holes in the corned beef and potato mixture and break an egg into each one. Fry for 2–3 minutes, or until the whites are set but the yolks remain runny. Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper. Heat the oil in a medium frying pan or wide-based saucepan and gently fry the onion for 3–4 minutes, or until lightly browned. Heat the oil in a medium frying pan or wide-based saucepan and gently fry the onion for 3–4 minutes, or until lightly browned. Add the potatoes and use a potato masher to roughly crush them. Fry over a medium heat for 5 minutes, or until the onion is softened and the potatoes are hot and browned in places, stirring regularly. Add the potatoes and use a potato masher to roughly crush them. Fry over a medium heat for 5 minutes, or until the onion is softened and the potatoes are hot and browned in places, stirring regularly. Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally. Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally. Make two holes in the corned beef and potato mixture and break an egg into each one. Fry for 2–3 minutes, or until the whites are set but the yolks remain runny. Make two holes in the corned beef and potato mixture and break an egg into each one. Fry for 2–3 minutes, or until the whites are set but the yolks remain runny. Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper. Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs. Shake Worcestershire sauce over and season with pepper. Recipe tips In November 2023 this recipe was costed at an average of £4.39 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd3eb3bdbfd0cc00014" }
fd360f3af0a914627cec790bf2465a0ed4e16476380abed815971c6d7f126d66
Vegetable lasagne recipe An average of 4.8 out of 5 stars from 725 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/best_vegetable_lasagne_50381_16x9.jpg Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne. We really do think this is the best vegetable lasagne recipe we've ever tried. Each serving provides 602 kcal, 21g protein, 60g carbohydrate (of which 19g sugars), 29g fat (of which 15g saturates), 7g fibre and 1.3g salt. 2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks3 tbsp extra virgin olive oil1 large onion, finely chopped½ tsp dried chilli flakes2 garlic cloves, crushed2 x 400g tins chopped tomatoes2 tsp Italian seasoning or dried oregano1 vegetable stock cube200ml/7fl oz cold water100g/3½oz young spinach leaves (optional)9–10 dried lasagne sheetssalt and freshly ground black pepper 2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks 1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks 1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks 3 tbsp extra virgin olive oil 1 large onion, finely chopped ½ tsp dried chilli flakes 2 garlic cloves, crushed 2 x 400g tins chopped tomatoes 2 tsp Italian seasoning or dried oregano 1 vegetable stock cube 200ml/7fl oz cold water 100g/3½oz young spinach leaves (optional) 9–10 dried lasagne sheets salt and freshly ground black pepper 75g/2½oz plain flour75g/2½oz butter, cubed750ml/1¼ pint milk, semi-skimmed or full-fat125g/4½oz mature cheddar, coarsely grated75g/2½oz grated mozzarella, or extra cheddar 75g/2½oz plain flour 75g/2½oz butter, cubed 750ml/1¼ pint milk, semi-skimmed or full-fat 125g/4½oz mature cheddar, coarsely grated 75g/2½oz grated mozzarella, or extra cheddar Method Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together. Roast for 30 minutes, or until softened and lightly browned.While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly. Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste.Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper. Spoon a third of the vegetable mixture over the base of a 2½–3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne. Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top.Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle. Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together. Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together. Roast for 30 minutes, or until softened and lightly browned. Roast for 30 minutes, or until softened and lightly browned. While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly. While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly. Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside. Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside. For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste. For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste. Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper. Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper. Spoon a third of the vegetable mixture over the base of a 2½–3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne. Spoon a third of the vegetable mixture over the base of a 2½–3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne. Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top. Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top. Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle. Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle. Recipe tips Letting the lasagne stand for a few minutes before serving makes it easier to serve as the layers will hold together better. If you want to make this recipe ahead, you can assemble it in a freezer and oven safe dish then wrap very thoroughly in cling film or kitchen foil. Freeze for up to 3 months. To cook, first thaw in the fridge, then cook as directed in the recipe. To freeze leftover portions, first make sure the lasagne is fully cooled (condensation from hot food increases the risk of freezer burn). Place individual portions in microwave safe or oven safe containers (depending on how you'd prefer to reheat them). Reheat from frozen in the oven at 180C for 15–20 minutes, or in the microwave on HIGH for 5–6 minutes (or until hot through).
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/best_vegetable_lasagne_50381", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegetable lasagne recipe", "content": "An average of 4.8 out of 5 stars from 725 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/best_vegetable_lasagne_50381_16x9.jpg Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne. We really do think this is the best vegetable lasagne recipe we've ever tried. Each serving provides 602 kcal, 21g protein, 60g carbohydrate (of which 19g sugars), 29g fat (of which 15g saturates), 7g fibre and 1.3g salt. 2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks3 tbsp extra virgin olive oil1 large onion, finely chopped½ tsp dried chilli flakes2 garlic cloves, crushed2 x 400g tins chopped tomatoes2 tsp Italian seasoning or dried oregano1 vegetable stock cube200ml/7fl oz cold water100g/3½oz young spinach leaves (optional)9–10 dried lasagne sheetssalt and freshly ground black pepper 2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks 1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks 1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks 3 tbsp extra virgin olive oil 1 large onion, finely chopped ½ tsp dried chilli flakes 2 garlic cloves, crushed 2 x 400g tins chopped tomatoes 2 tsp Italian seasoning or dried oregano 1 vegetable stock cube 200ml/7fl oz cold water 100g/3½oz young spinach leaves (optional) 9–10 dried lasagne sheets salt and freshly ground black pepper 75g/2½oz plain flour75g/2½oz butter, cubed750ml/1¼ pint milk, semi-skimmed or full-fat125g/4½oz mature cheddar, coarsely grated75g/2½oz grated mozzarella, or extra cheddar 75g/2½oz plain flour 75g/2½oz butter, cubed 750ml/1¼ pint milk, semi-skimmed or full-fat 125g/4½oz mature cheddar, coarsely grated 75g/2½oz grated mozzarella, or extra cheddar Method Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together. Roast for 30 minutes, or until softened and lightly browned.While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly. Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste.Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper. Spoon a third of the vegetable mixture over the base of a 2½–3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne. Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top.Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle. Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together. Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together. Roast for 30 minutes, or until softened and lightly browned. Roast for 30 minutes, or until softened and lightly browned. While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly. While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly. Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside. Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside. For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste. For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste. Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper. Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper. Spoon a third of the vegetable mixture over the base of a 2½–3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne. Spoon a third of the vegetable mixture over the base of a 2½–3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne. Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top. Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top. Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle. Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle. Recipe tips Letting the lasagne stand for a few minutes before serving makes it easier to serve as the layers will hold together better. If you want to make this recipe ahead, you can assemble it in a freezer and oven safe dish then wrap very thoroughly in cling film or kitchen foil. Freeze for up to 3 months. To cook, first thaw in the fridge, then cook as directed in the recipe. To freeze leftover portions, first make sure the lasagne is fully cooled (condensation from hot food increases the risk of freezer burn). Place individual portions in microwave safe or oven safe containers (depending on how you'd prefer to reheat them). Reheat from frozen in the oven at 180C for 15–20 minutes, or in the microwave on HIGH for 5–6 minutes (or until hot through)." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd3eb3bdbfd0cc00015" }
3ef80a8bb73e5cd4393f8028868c7862706c869d030ced93ca035f0dd4f2adff
Eat Well for Less cottage pie recipe The best cottage pie An average of 4.4 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cottage_pie_79138_16x9.jpg This cottage pie from Eat Well for Less is the ultimate comfort food. Baked beans are a low cost way to make the sauce extra rich, and come with a bonus portion of protein and fibre. Each serving provides 570 kcal, 28g protein, 64.5g carbohydrates (of which 19g sugars), 20g fat (of which 9g saturates), 10g fibre and 2.5g salt. 1 tsp rapeseed oil600g/1lb 5oz beef mince2 onions, roughly chopped3 garlic cloves, finely chopped1½ tsp dried thyme3 tbsp tomato purée400ml/14fl oz beef stock, from a cube3 tbsp Worcestershire sauce400g/14oz carrots, peeled and finely chopped1kg/2lb 4oz potatoes, peeled and roughly chopped1 tbsp butter100ml/3½fl oz semi-skimmed milk1 x 415g tin baked beans1 tsp sea saltfreshly ground black pepper 1 tsp rapeseed oil 600g/1lb 5oz beef mince 2 onions, roughly chopped 3 garlic cloves, finely chopped 1½ tsp dried thyme 3 tbsp tomato purée 400ml/14fl oz beef stock, from a cube 3 tbsp Worcestershire sauce 400g/14oz carrots, peeled and finely chopped 1kg/2lb 4oz potatoes, peeled and roughly chopped 1 tbsp butter 100ml/3½fl oz semi-skimmed milk 1 x 415g tin baked beans 1 tsp sea salt freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Heat the oil in a large frying pan set over a high heat. Add the beef and cook for 4–5 minutes, stirring occasionally, until the beef is browned all over.Tip the beef into a bowl, then add the onion to the pan and reduce the heat to medium. Cook for 3–4 minutes until just softening. Add the garlic and cook for 1 minute.Add the dried thyme and tomato purée and stir well. Return the browned beef to the pan and mix together.Add the stock, Worcestershire sauce and carrots, stir well and bring to a simmer. Cover and cook for 20 minutes.Meanwhile, put the potatoes in a large saucepan, cover with cold water, season with salt and bring to the boil. Simmer for 15–18 minutes, or until tender.Drain the potatoes and return to the saucepan. Mash until smooth, then stir in the milk, butter and pepper and beat until smooth.Add the baked beans to the mince and stir well. Tip into a medium ovenproof dish. And spoon the mashed potato over the top so that it covers the meat. (Don’t flatten it too much).Bake for 30 minutes until golden brown and bubbling. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Heat the oil in a large frying pan set over a high heat. Add the beef and cook for 4–5 minutes, stirring occasionally, until the beef is browned all over. Heat the oil in a large frying pan set over a high heat. Add the beef and cook for 4–5 minutes, stirring occasionally, until the beef is browned all over. Tip the beef into a bowl, then add the onion to the pan and reduce the heat to medium. Cook for 3–4 minutes until just softening. Add the garlic and cook for 1 minute. Tip the beef into a bowl, then add the onion to the pan and reduce the heat to medium. Cook for 3–4 minutes until just softening. Add the garlic and cook for 1 minute. Add the dried thyme and tomato purée and stir well. Return the browned beef to the pan and mix together. Add the dried thyme and tomato purée and stir well. Return the browned beef to the pan and mix together. Add the stock, Worcestershire sauce and carrots, stir well and bring to a simmer. Cover and cook for 20 minutes. Add the stock, Worcestershire sauce and carrots, stir well and bring to a simmer. Cover and cook for 20 minutes. Meanwhile, put the potatoes in a large saucepan, cover with cold water, season with salt and bring to the boil. Simmer for 15–18 minutes, or until tender. Meanwhile, put the potatoes in a large saucepan, cover with cold water, season with salt and bring to the boil. Simmer for 15–18 minutes, or until tender. Drain the potatoes and return to the saucepan. Mash until smooth, then stir in the milk, butter and pepper and beat until smooth. Drain the potatoes and return to the saucepan. Mash until smooth, then stir in the milk, butter and pepper and beat until smooth. Add the baked beans to the mince and stir well. Tip into a medium ovenproof dish. And spoon the mashed potato over the top so that it covers the meat. (Don’t flatten it too much). Add the baked beans to the mince and stir well. Tip into a medium ovenproof dish. And spoon the mashed potato over the top so that it covers the meat. (Don’t flatten it too much). Bake for 30 minutes until golden brown and bubbling. Bake for 30 minutes until golden brown and bubbling.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cottage_pie_79138", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Eat Well for Less cottage pie recipe", "content": "The best cottage pie An average of 4.4 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cottage_pie_79138_16x9.jpg This cottage pie from Eat Well for Less is the ultimate comfort food. Baked beans are a low cost way to make the sauce extra rich, and come with a bonus portion of protein and fibre. Each serving provides 570 kcal, 28g protein, 64.5g carbohydrates (of which 19g sugars), 20g fat (of which 9g saturates), 10g fibre and 2.5g salt. 1 tsp rapeseed oil600g/1lb 5oz beef mince2 onions, roughly chopped3 garlic cloves, finely chopped1½ tsp dried thyme3 tbsp tomato purée400ml/14fl oz beef stock, from a cube3 tbsp Worcestershire sauce400g/14oz carrots, peeled and finely chopped1kg/2lb 4oz potatoes, peeled and roughly chopped1 tbsp butter100ml/3½fl oz semi-skimmed milk1 x 415g tin baked beans1 tsp sea saltfreshly ground black pepper 1 tsp rapeseed oil 600g/1lb 5oz beef mince 2 onions, roughly chopped 3 garlic cloves, finely chopped 1½ tsp dried thyme 3 tbsp tomato purée 400ml/14fl oz beef stock, from a cube 3 tbsp Worcestershire sauce 400g/14oz carrots, peeled and finely chopped 1kg/2lb 4oz potatoes, peeled and roughly chopped 1 tbsp butter 100ml/3½fl oz semi-skimmed milk 1 x 415g tin baked beans 1 tsp sea salt freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Heat the oil in a large frying pan set over a high heat. Add the beef and cook for 4–5 minutes, stirring occasionally, until the beef is browned all over.Tip the beef into a bowl, then add the onion to the pan and reduce the heat to medium. Cook for 3–4 minutes until just softening. Add the garlic and cook for 1 minute.Add the dried thyme and tomato purée and stir well. Return the browned beef to the pan and mix together.Add the stock, Worcestershire sauce and carrots, stir well and bring to a simmer. Cover and cook for 20 minutes.Meanwhile, put the potatoes in a large saucepan, cover with cold water, season with salt and bring to the boil. Simmer for 15–18 minutes, or until tender.Drain the potatoes and return to the saucepan. Mash until smooth, then stir in the milk, butter and pepper and beat until smooth.Add the baked beans to the mince and stir well. Tip into a medium ovenproof dish. And spoon the mashed potato over the top so that it covers the meat. (Don’t flatten it too much).Bake for 30 minutes until golden brown and bubbling. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Heat the oil in a large frying pan set over a high heat. Add the beef and cook for 4–5 minutes, stirring occasionally, until the beef is browned all over. Heat the oil in a large frying pan set over a high heat. Add the beef and cook for 4–5 minutes, stirring occasionally, until the beef is browned all over. Tip the beef into a bowl, then add the onion to the pan and reduce the heat to medium. Cook for 3–4 minutes until just softening. Add the garlic and cook for 1 minute. Tip the beef into a bowl, then add the onion to the pan and reduce the heat to medium. Cook for 3–4 minutes until just softening. Add the garlic and cook for 1 minute. Add the dried thyme and tomato purée and stir well. Return the browned beef to the pan and mix together. Add the dried thyme and tomato purée and stir well. Return the browned beef to the pan and mix together. Add the stock, Worcestershire sauce and carrots, stir well and bring to a simmer. Cover and cook for 20 minutes. Add the stock, Worcestershire sauce and carrots, stir well and bring to a simmer. Cover and cook for 20 minutes. Meanwhile, put the potatoes in a large saucepan, cover with cold water, season with salt and bring to the boil. Simmer for 15–18 minutes, or until tender. Meanwhile, put the potatoes in a large saucepan, cover with cold water, season with salt and bring to the boil. Simmer for 15–18 minutes, or until tender. Drain the potatoes and return to the saucepan. Mash until smooth, then stir in the milk, butter and pepper and beat until smooth. Drain the potatoes and return to the saucepan. Mash until smooth, then stir in the milk, butter and pepper and beat until smooth. Add the baked beans to the mince and stir well. Tip into a medium ovenproof dish. And spoon the mashed potato over the top so that it covers the meat. (Don’t flatten it too much). Add the baked beans to the mince and stir well. Tip into a medium ovenproof dish. And spoon the mashed potato over the top so that it covers the meat. (Don’t flatten it too much). Bake for 30 minutes until golden brown and bubbling. Bake for 30 minutes until golden brown and bubbling." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd4eb3bdbfd0cc00016" }
93fe9b9fd3dbd685f64d7eec2db0e6245f2e6f4b61ca66756ad6a3d70c424157
Lighter lemony pasta and spinach bake recipe An average of 4.2 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_lemony_pasta_and_44522_16x9.jpg This fantastic healthy pasta bake adds plenty of veg and flavour to a classic macaroni cheese. With spring onion and garlic in the cheese sauce, along with mustard and lemon, you can reduce the amount of cheese needed. Feel free to swap in your favourite green veg. Each serving provides 459 kcal, 24g protein, 63g carbohydrate (of which 6.5g sugars), 11g fat (of which 5.5g saturates), 6g fibre and 0.6g salt. 300g/10½oz dried macaroni200g/7oz broccoli, cut into small florets100g/3½oz baby spinach, any thicker stems removed2 tsp olive oil2 spring onions, outer leaves removed, thinly sliced1 garlic clove, thinly sliced1 tbsp plain flour300ml/10fl oz skimmed milk2 bay leaves1 tsp wholegrain mustard1 unwaxed lemon, finely grated zest only100g/3½oz cheddar or Parmesan (or vegetarian alternative), finely gratedsalt and freshly ground black peppermixed salad leaves dressed with a squeeze of lemon juice and 1 tsp olive oil, to serve 300g/10½oz dried macaroni 200g/7oz broccoli, cut into small florets 100g/3½oz baby spinach, any thicker stems removed 2 tsp olive oil 2 spring onions, outer leaves removed, thinly sliced 1 garlic clove, thinly sliced 1 tbsp plain flour 300ml/10fl oz skimmed milk 2 bay leaves 1 tsp wholegrain mustard 1 unwaxed lemon, finely grated zest only 100g/3½oz cheddar or Parmesan (or vegetarian alternative), finely grated salt and freshly ground black pepper mixed salad leaves dressed with a squeeze of lemon juice and 1 tsp olive oil, to serve Method Preheat the oven to 200C/180C Fan/Gas 6Cook the macaroni in boiling water for 6 minutes. Add the broccoli and cook for another 2 minutes. Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set asideHeat the oil in a heavy-based frying pan. Fry the spring onions for 2 minutes. Add the garlic and fry for another 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk, add the bay leaves and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Remove the bay leaves.Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well. Tip the pasta and broccoli into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the remaining cheese and bake for 15-20 minutes.Serve with the dressed salad leaves. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Cook the macaroni in boiling water for 6 minutes. Add the broccoli and cook for another 2 minutes. Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set aside Cook the macaroni in boiling water for 6 minutes. Add the broccoli and cook for another 2 minutes. Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set aside Heat the oil in a heavy-based frying pan. Fry the spring onions for 2 minutes. Add the garlic and fry for another 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk, add the bay leaves and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Remove the bay leaves. Heat the oil in a heavy-based frying pan. Fry the spring onions for 2 minutes. Add the garlic and fry for another 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk, add the bay leaves and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Remove the bay leaves. Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well. Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well. Tip the pasta and broccoli into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the remaining cheese and bake for 15-20 minutes. Tip the pasta and broccoli into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the remaining cheese and bake for 15-20 minutes. Serve with the dressed salad leaves. Serve with the dressed salad leaves.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lighter_lemony_pasta_and_44522", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lighter lemony pasta and spinach bake recipe", "content": "An average of 4.2 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_lemony_pasta_and_44522_16x9.jpg This fantastic healthy pasta bake adds plenty of veg and flavour to a classic macaroni cheese. With spring onion and garlic in the cheese sauce, along with mustard and lemon, you can reduce the amount of cheese needed. Feel free to swap in your favourite green veg. Each serving provides 459 kcal, 24g protein, 63g carbohydrate (of which 6.5g sugars), 11g fat (of which 5.5g saturates), 6g fibre and 0.6g salt. 300g/10½oz dried macaroni200g/7oz broccoli, cut into small florets100g/3½oz baby spinach, any thicker stems removed2 tsp olive oil2 spring onions, outer leaves removed, thinly sliced1 garlic clove, thinly sliced1 tbsp plain flour300ml/10fl oz skimmed milk2 bay leaves1 tsp wholegrain mustard1 unwaxed lemon, finely grated zest only100g/3½oz cheddar or Parmesan (or vegetarian alternative), finely gratedsalt and freshly ground black peppermixed salad leaves dressed with a squeeze of lemon juice and 1 tsp olive oil, to serve 300g/10½oz dried macaroni 200g/7oz broccoli, cut into small florets 100g/3½oz baby spinach, any thicker stems removed 2 tsp olive oil 2 spring onions, outer leaves removed, thinly sliced 1 garlic clove, thinly sliced 1 tbsp plain flour 300ml/10fl oz skimmed milk 2 bay leaves 1 tsp wholegrain mustard 1 unwaxed lemon, finely grated zest only 100g/3½oz cheddar or Parmesan (or vegetarian alternative), finely grated salt and freshly ground black pepper mixed salad leaves dressed with a squeeze of lemon juice and 1 tsp olive oil, to serve Method Preheat the oven to 200C/180C Fan/Gas 6Cook the macaroni in boiling water for 6 minutes. Add the broccoli and cook for another 2 minutes. Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set asideHeat the oil in a heavy-based frying pan. Fry the spring onions for 2 minutes. Add the garlic and fry for another 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk, add the bay leaves and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Remove the bay leaves.Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well. Tip the pasta and broccoli into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the remaining cheese and bake for 15-20 minutes.Serve with the dressed salad leaves. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Cook the macaroni in boiling water for 6 minutes. Add the broccoli and cook for another 2 minutes. Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set aside Cook the macaroni in boiling water for 6 minutes. Add the broccoli and cook for another 2 minutes. Turn off the heat, add the spinach and leave to stand with the lid on for 2 minutes. Drain well and set aside Heat the oil in a heavy-based frying pan. Fry the spring onions for 2 minutes. Add the garlic and fry for another 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk, add the bay leaves and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Remove the bay leaves. Heat the oil in a heavy-based frying pan. Fry the spring onions for 2 minutes. Add the garlic and fry for another 2 minutes. Add the flour and cook, stirring all the time, for 1-2 minutes. Slowly pour in the milk, add the bay leaves and season with salt and pepper. Continue simmering for 2-3 minutes, until thickened. Remove the bay leaves. Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well. Stir in the mustard, lemon zest and three quarters of the Parmesan, then season well. Tip the pasta and broccoli into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the remaining cheese and bake for 15-20 minutes. Tip the pasta and broccoli into a shallow baking dish. Pour over the sauce and mix well. Sprinkle over the remaining cheese and bake for 15-20 minutes. Serve with the dressed salad leaves. Serve with the dressed salad leaves." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd4eb3bdbfd0cc00017" }
6ccc8eec5f3777fea6488e90d5ee2d981bfccf85acee729f6232332d14c0b5e5
Vegetarian lentil cottage pie recipe An average of 3.8 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_cottage_pie_48064_16x9.jpg This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet. Each serving provides 387 kcal, 15.5g protein, 50g carbohydrates (of which 16g sugars), 10g fat (of which 3.5g saturates), 17g fibre and 0.85g salt. 1 cauliflower head, cut into florets240g/9oz green beans, halved 1 tbsp vegetable oilsalt and freshly ground black pepper 1 cauliflower head, cut into florets 240g/9oz green beans, halved 1 tbsp vegetable oil salt and freshly ground black pepper 1 tbsp vegetable oil4 celery sticks, finely chopped250g/9oz swede, peeled and grated 8 carrots, peeled and grated1 tbsp dried mixed herbs3 tbsp tomato purée3 x 400g tins green lentils, drained and rinsed1 reduced salt vegetable stock cube500ml/18fl oz boiling waterpinches freshly grated nutmeg600g/1lb 5oz white potatoes, scrubbed and roughly chopped 30g/1oz buttersalt and freshly ground black pepper 1 tbsp vegetable oil 4 celery sticks, finely chopped 250g/9oz swede, peeled and grated 8 carrots, peeled and grated 1 tbsp dried mixed herbs 3 tbsp tomato purée 3 x 400g tins green lentils, drained and rinsed 1 reduced salt vegetable stock cube 500ml/18fl oz boiling water pinches freshly grated nutmeg 600g/1lb 5oz white potatoes, scrubbed and roughly chopped 30g/1oz butter salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with salt and pepper and toss. Roast for 20–25 minutes, or until tender and just charred. Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for around 5 minutes, until starting to soften. Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock cube and pour in the boiling water. Season to taste with salt, pepper and nutmeg, then cover and simmer for 15 minutes. Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for another 5 minutes until tender. Drain the potatoes and carrots, then return to the pan, add the butter and season with salt, pepper and nutmeg to taste, then mash until smooth and set aside. Preheat the grill to high. Tip the hot lentil mixture into a large baking dish and spoon the mash over the top. Use a fork to level it out and make ridges along the top, then grill for 5 minutes, or until the top is golden brown and crisp. Serve the cottage pie with the roasted cauliflower and green beans. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with salt and pepper and toss. Roast for 20–25 minutes, or until tender and just charred. To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with salt and pepper and toss. Roast for 20–25 minutes, or until tender and just charred. Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for around 5 minutes, until starting to soften. Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock cube and pour in the boiling water. Season to taste with salt, pepper and nutmeg, then cover and simmer for 15 minutes. Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for around 5 minutes, until starting to soften. Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock cube and pour in the boiling water. Season to taste with salt, pepper and nutmeg, then cover and simmer for 15 minutes. Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for another 5 minutes until tender. Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for another 5 minutes until tender. Drain the potatoes and carrots, then return to the pan, add the butter and season with salt, pepper and nutmeg to taste, then mash until smooth and set aside. Drain the potatoes and carrots, then return to the pan, add the butter and season with salt, pepper and nutmeg to taste, then mash until smooth and set aside. Preheat the grill to high. Tip the hot lentil mixture into a large baking dish and spoon the mash over the top. Use a fork to level it out and make ridges along the top, then grill for 5 minutes, or until the top is golden brown and crisp. Preheat the grill to high. Tip the hot lentil mixture into a large baking dish and spoon the mash over the top. Use a fork to level it out and make ridges along the top, then grill for 5 minutes, or until the top is golden brown and crisp. Serve the cottage pie with the roasted cauliflower and green beans. Serve the cottage pie with the roasted cauliflower and green beans. Recipe tips You can divide this into several baking dishes and have individual portions. Simply cool to room temperature, then cover and place in the fridge for up to three days. To reheat, preheat the oven to 200C/180C Fan/Gas 6. Place the pie in the oven and bake for 15–20 minutes until hot through.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegetarian_cottage_pie_48064", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegetarian lentil cottage pie recipe", "content": "An average of 3.8 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_cottage_pie_48064_16x9.jpg This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet. Each serving provides 387 kcal, 15.5g protein, 50g carbohydrates (of which 16g sugars), 10g fat (of which 3.5g saturates), 17g fibre and 0.85g salt. 1 cauliflower head, cut into florets240g/9oz green beans, halved 1 tbsp vegetable oilsalt and freshly ground black pepper 1 cauliflower head, cut into florets 240g/9oz green beans, halved 1 tbsp vegetable oil salt and freshly ground black pepper 1 tbsp vegetable oil4 celery sticks, finely chopped250g/9oz swede, peeled and grated 8 carrots, peeled and grated1 tbsp dried mixed herbs3 tbsp tomato purée3 x 400g tins green lentils, drained and rinsed1 reduced salt vegetable stock cube500ml/18fl oz boiling waterpinches freshly grated nutmeg600g/1lb 5oz white potatoes, scrubbed and roughly chopped 30g/1oz buttersalt and freshly ground black pepper 1 tbsp vegetable oil 4 celery sticks, finely chopped 250g/9oz swede, peeled and grated 8 carrots, peeled and grated 1 tbsp dried mixed herbs 3 tbsp tomato purée 3 x 400g tins green lentils, drained and rinsed 1 reduced salt vegetable stock cube 500ml/18fl oz boiling water pinches freshly grated nutmeg 600g/1lb 5oz white potatoes, scrubbed and roughly chopped 30g/1oz butter salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with salt and pepper and toss. Roast for 20–25 minutes, or until tender and just charred. Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for around 5 minutes, until starting to soften. Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock cube and pour in the boiling water. Season to taste with salt, pepper and nutmeg, then cover and simmer for 15 minutes. Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for another 5 minutes until tender. Drain the potatoes and carrots, then return to the pan, add the butter and season with salt, pepper and nutmeg to taste, then mash until smooth and set aside. Preheat the grill to high. Tip the hot lentil mixture into a large baking dish and spoon the mash over the top. Use a fork to level it out and make ridges along the top, then grill for 5 minutes, or until the top is golden brown and crisp. Serve the cottage pie with the roasted cauliflower and green beans. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with salt and pepper and toss. Roast for 20–25 minutes, or until tender and just charred. To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with salt and pepper and toss. Roast for 20–25 minutes, or until tender and just charred. Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for around 5 minutes, until starting to soften. Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock cube and pour in the boiling water. Season to taste with salt, pepper and nutmeg, then cover and simmer for 15 minutes. Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for around 5 minutes, until starting to soften. Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock cube and pour in the boiling water. Season to taste with salt, pepper and nutmeg, then cover and simmer for 15 minutes. Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for another 5 minutes until tender. Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for another 5 minutes until tender. Drain the potatoes and carrots, then return to the pan, add the butter and season with salt, pepper and nutmeg to taste, then mash until smooth and set aside. Drain the potatoes and carrots, then return to the pan, add the butter and season with salt, pepper and nutmeg to taste, then mash until smooth and set aside. Preheat the grill to high. Tip the hot lentil mixture into a large baking dish and spoon the mash over the top. Use a fork to level it out and make ridges along the top, then grill for 5 minutes, or until the top is golden brown and crisp. Preheat the grill to high. Tip the hot lentil mixture into a large baking dish and spoon the mash over the top. Use a fork to level it out and make ridges along the top, then grill for 5 minutes, or until the top is golden brown and crisp. Serve the cottage pie with the roasted cauliflower and green beans. Serve the cottage pie with the roasted cauliflower and green beans. Recipe tips You can divide this into several baking dishes and have individual portions. Simply cool to room temperature, then cover and place in the fridge for up to three days. To reheat, preheat the oven to 200C/180C Fan/Gas 6. Place the pie in the oven and bake for 15–20 minutes until hot through." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd4eb3bdbfd0cc00018" }
7e8dd8536a6863e0b0840e249ff004991f5a904508628918885d03ac2afab7be
Carrot and sweetcorn fritters recipe An average of 4.4 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/carrot_and_sweetcorn_78971_16x9.jpg Brunch, lunch or even dinner – there's nothing quite like the humble fritter. These sweetcorn fritters are easy to make and completely vegan. Each serving provides 432 kcal, 12g protein, 38g carbohydrates (of which 14.5g sugars), 23.5g fat (of which 15g saturates), 10g fibre and 0.6g salt. 2 carrots, coarsely grated198g tin sweetcorn, drained80g/3oz gram (chickpea) flour2 spring onions, thinly sliced20g/¾oz fresh root ginger, peeled and finely grated (or frozen ginger)1 red chilli, finely chopped, seeds removed if you prefer1 tbsp pumpkin seeds or mixed seeds1 tsp garam masala (optional)3 tbsp coconut oil (or extra virgin olive oil or cold-pressed rapeseed oil) 2 carrots, coarsely grated 198g tin sweetcorn, drained 80g/3oz gram (chickpea) flour 2 spring onions, thinly sliced 20g/¾oz fresh root ginger, peeled and finely grated (or frozen ginger) 1 red chilli, finely chopped, seeds removed if you prefer 1 tbsp pumpkin seeds or mixed seeds 1 tsp garam masala (optional) 3 tbsp coconut oil (or extra virgin olive oil or cold-pressed rapeseed oil) 120g/3¾oz coconut yoghurt (or plain yogurt of your choice)1 tbsp chopped fresh mint leaveslemon or lime wedgessea salt and freshly ground black pepper 120g/3¾oz coconut yoghurt (or plain yogurt of your choice) 1 tbsp chopped fresh mint leaves lemon or lime wedges sea salt and freshly ground black pepper Method Put the carrots in a bowl and add the sweetcorn, gram flour, spring onions, ginger, chilli, seeds, garam masala (if using), a good pinch of salt and lots of pepper. Mix well and leave to stand for 5 minutes.Heat 2 tablespoons coconut oil in a large non-stick frying pan over a medium heat. Take a palmful of the carrot mixture and flatten it firmly into a fritter. Make another two fritters in the same way.Cook the fritters in the oil over a medium heat for 3 minutes on each side, or until golden and crisp, pressing with a spatula to flatten. Drain on kitchen paper.Make three more fritters in the same way. Heat an extra 1 tablespoon of oil in the pan and cook the fritters. To serve, combine the coconut yoghurt and mint leaves, add a little seasoning and mix well. Put into a small serving bowl. Serve the fritters warm or cold with lemon or lime wedges for squeezing over. Dip and enjoy! Put the carrots in a bowl and add the sweetcorn, gram flour, spring onions, ginger, chilli, seeds, garam masala (if using), a good pinch of salt and lots of pepper. Mix well and leave to stand for 5 minutes. Put the carrots in a bowl and add the sweetcorn, gram flour, spring onions, ginger, chilli, seeds, garam masala (if using), a good pinch of salt and lots of pepper. Mix well and leave to stand for 5 minutes. Heat 2 tablespoons coconut oil in a large non-stick frying pan over a medium heat. Take a palmful of the carrot mixture and flatten it firmly into a fritter. Make another two fritters in the same way. Heat 2 tablespoons coconut oil in a large non-stick frying pan over a medium heat. Take a palmful of the carrot mixture and flatten it firmly into a fritter. Make another two fritters in the same way. Cook the fritters in the oil over a medium heat for 3 minutes on each side, or until golden and crisp, pressing with a spatula to flatten. Drain on kitchen paper. Cook the fritters in the oil over a medium heat for 3 minutes on each side, or until golden and crisp, pressing with a spatula to flatten. Drain on kitchen paper. Make three more fritters in the same way. Heat an extra 1 tablespoon of oil in the pan and cook the fritters. Make three more fritters in the same way. Heat an extra 1 tablespoon of oil in the pan and cook the fritters. To serve, combine the coconut yoghurt and mint leaves, add a little seasoning and mix well. Put into a small serving bowl. Serve the fritters warm or cold with lemon or lime wedges for squeezing over. Dip and enjoy! To serve, combine the coconut yoghurt and mint leaves, add a little seasoning and mix well. Put into a small serving bowl. Serve the fritters warm or cold with lemon or lime wedges for squeezing over. Dip and enjoy!
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/carrot_and_sweetcorn_78971", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Carrot and sweetcorn fritters recipe", "content": "An average of 4.4 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/carrot_and_sweetcorn_78971_16x9.jpg Brunch, lunch or even dinner – there's nothing quite like the humble fritter. These sweetcorn fritters are easy to make and completely vegan. Each serving provides 432 kcal, 12g protein, 38g carbohydrates (of which 14.5g sugars), 23.5g fat (of which 15g saturates), 10g fibre and 0.6g salt. 2 carrots, coarsely grated198g tin sweetcorn, drained80g/3oz gram (chickpea) flour2 spring onions, thinly sliced20g/¾oz fresh root ginger, peeled and finely grated (or frozen ginger)1 red chilli, finely chopped, seeds removed if you prefer1 tbsp pumpkin seeds or mixed seeds1 tsp garam masala (optional)3 tbsp coconut oil (or extra virgin olive oil or cold-pressed rapeseed oil) 2 carrots, coarsely grated 198g tin sweetcorn, drained 80g/3oz gram (chickpea) flour 2 spring onions, thinly sliced 20g/¾oz fresh root ginger, peeled and finely grated (or frozen ginger) 1 red chilli, finely chopped, seeds removed if you prefer 1 tbsp pumpkin seeds or mixed seeds 1 tsp garam masala (optional) 3 tbsp coconut oil (or extra virgin olive oil or cold-pressed rapeseed oil) 120g/3¾oz coconut yoghurt (or plain yogurt of your choice)1 tbsp chopped fresh mint leaveslemon or lime wedgessea salt and freshly ground black pepper 120g/3¾oz coconut yoghurt (or plain yogurt of your choice) 1 tbsp chopped fresh mint leaves lemon or lime wedges sea salt and freshly ground black pepper Method Put the carrots in a bowl and add the sweetcorn, gram flour, spring onions, ginger, chilli, seeds, garam masala (if using), a good pinch of salt and lots of pepper. Mix well and leave to stand for 5 minutes.Heat 2 tablespoons coconut oil in a large non-stick frying pan over a medium heat. Take a palmful of the carrot mixture and flatten it firmly into a fritter. Make another two fritters in the same way.Cook the fritters in the oil over a medium heat for 3 minutes on each side, or until golden and crisp, pressing with a spatula to flatten. Drain on kitchen paper.Make three more fritters in the same way. Heat an extra 1 tablespoon of oil in the pan and cook the fritters. To serve, combine the coconut yoghurt and mint leaves, add a little seasoning and mix well. Put into a small serving bowl. Serve the fritters warm or cold with lemon or lime wedges for squeezing over. Dip and enjoy! Put the carrots in a bowl and add the sweetcorn, gram flour, spring onions, ginger, chilli, seeds, garam masala (if using), a good pinch of salt and lots of pepper. Mix well and leave to stand for 5 minutes. Put the carrots in a bowl and add the sweetcorn, gram flour, spring onions, ginger, chilli, seeds, garam masala (if using), a good pinch of salt and lots of pepper. Mix well and leave to stand for 5 minutes. Heat 2 tablespoons coconut oil in a large non-stick frying pan over a medium heat. Take a palmful of the carrot mixture and flatten it firmly into a fritter. Make another two fritters in the same way. Heat 2 tablespoons coconut oil in a large non-stick frying pan over a medium heat. Take a palmful of the carrot mixture and flatten it firmly into a fritter. Make another two fritters in the same way. Cook the fritters in the oil over a medium heat for 3 minutes on each side, or until golden and crisp, pressing with a spatula to flatten. Drain on kitchen paper. Cook the fritters in the oil over a medium heat for 3 minutes on each side, or until golden and crisp, pressing with a spatula to flatten. Drain on kitchen paper. Make three more fritters in the same way. Heat an extra 1 tablespoon of oil in the pan and cook the fritters. Make three more fritters in the same way. Heat an extra 1 tablespoon of oil in the pan and cook the fritters. To serve, combine the coconut yoghurt and mint leaves, add a little seasoning and mix well. Put into a small serving bowl. Serve the fritters warm or cold with lemon or lime wedges for squeezing over. Dip and enjoy! To serve, combine the coconut yoghurt and mint leaves, add a little seasoning and mix well. Put into a small serving bowl. Serve the fritters warm or cold with lemon or lime wedges for squeezing over. Dip and enjoy!" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd5eb3bdbfd0cc00019" }
050be88769866b997d61c2cfe57624445ad4a78c716c8fb1b35aaeb643e16d63
Tandoori chicken recipe An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/homemade_tandoori_63396_16x9.jpg Tempt your taste buds with a hot and juicy tandoori chicken recipe, served with a cooling dip. Use chicken drumsticks or thighs for the best flavour. 1.75kg/4lbs chicken drumsticks, skinnedpinch salt 2 lemons, juice only500g/1lb 2oz plain yoghurt 3-4 tbsp tandoori or tikka spice mix 1.75kg/4lbs chicken drumsticks, skinned pinch salt 2 lemons, juice only 500g/1lb 2oz plain yoghurt 3-4 tbsp tandoori or tikka spice mix 3-4 tbsps plain yoghurtpinch saltpinch sugar5 fresh mint sprigs1 green chilli, deseeded, sliced 3-4 tbsps plain yoghurt pinch salt pinch sugar 5 fresh mint sprigs 1 green chilli, deseeded, sliced Method Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated. Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight. Preheat the grill to high.Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste.For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks. Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated. Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated. Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight. Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight. Preheat the grill to high. Preheat the grill to high. Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste. Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste. For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks. For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/homemade_tandoori_63396", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tandoori chicken recipe", "content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/homemade_tandoori_63396_16x9.jpg Tempt your taste buds with a hot and juicy tandoori chicken recipe, served with a cooling dip. Use chicken drumsticks or thighs for the best flavour. 1.75kg/4lbs chicken drumsticks, skinnedpinch salt 2 lemons, juice only500g/1lb 2oz plain yoghurt 3-4 tbsp tandoori or tikka spice mix 1.75kg/4lbs chicken drumsticks, skinned pinch salt 2 lemons, juice only 500g/1lb 2oz plain yoghurt 3-4 tbsp tandoori or tikka spice mix 3-4 tbsps plain yoghurtpinch saltpinch sugar5 fresh mint sprigs1 green chilli, deseeded, sliced 3-4 tbsps plain yoghurt pinch salt pinch sugar 5 fresh mint sprigs 1 green chilli, deseeded, sliced Method Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated. Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight. Preheat the grill to high.Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste.For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks. Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated. Cut deep incisions into the chicken flesh with a small, sharp knife. Place the chicken into a bowl and sprinkle over the salt and the juice of two lemons, massaging into the chicken until well coated. Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight. Whisk the yoghurt and tandoori spice mix in a bowl until well combined. Pour the marinade onto the chicken and massage into the flesh. Cover with clingfilm and chill in the fridge overnight. Preheat the grill to high. Preheat the grill to high. Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste. Lift the drumsticks from the tandoori mixture and gently shake off any excess. Place a wire rack over a roasting tin and lay the drumsticks upon it. Grill for 20 minutes, turning regularly, or until richly burnished and the chicken is cooked through. Add more lemon juice to taste. For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks. For the dip, place all of the ingredients into a food processor and blend until smooth. Serve alongside the chicken drumsticks." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd5eb3bdbfd0cc0001a" }
000d6b8ad31d00fdb0c6b4592e248a63c6dae3701e75af5623d1060c4e76dcd8
Chorizo and meatball stew recipe An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spanish_meatball_stew_49243_16x9.jpg This is a real store cupboard saviour. Pork mince can vary wildly in fat content, so make sure you check before buying. You could add more vegetables to this stew if you like - spinach, sweet potato, carrot or celery would all work. Chickpeas are a nice substitution for the beans, too. Each serving provides 366 kcal, 27g protein, 44g carbohydrate (of which 7.5g sugars), 7.5g fat (of which 3g saturates), 7g fibre and 0.6g salt. 250g/9oz lean pork mince (8% fat or less)25g/1oz dried breadcrumbs1 tsp garlic granules1 tsp ground cumin1 onion, gratedspray oil, for frying20g/¾oz chopped chorizo 1 x 400g tin chopped tomatoes1 x 400g tin cannellini beans, drained200g/7oz roasted red peppers from a jar (not in oil), drained weight, chopped100g/3½oz basmati ricesalt and freshly ground black pepper 250g/9oz lean pork mince (8% fat or less) 25g/1oz dried breadcrumbs 1 tsp garlic granules 1 tsp ground cumin 1 onion, grated spray oil, for frying 20g/¾oz chopped chorizo 1 x 400g tin chopped tomatoes 1 x 400g tin cannellini beans, drained 200g/7oz roasted red peppers from a jar (not in oil), drained weight, chopped 100g/3½oz basmati rice salt and freshly ground black pepper Method Mix together the pork mince, breadcrumbs, garlic granules, cumin, half the grated onion, plus a little salt and black pepper in a mixing bowl. Shape into 16 small meatballs and set aside.Spray a large, lidded pan with a little spray oil and add the chorizo. Fry until the chorizo begins to create a little more oil in the pan, then add the rest of the onion and fry gently for a minute. Add the tinned tomatoes, beans, chopped red pepper and half a tomato tin of water to the pan. Stir everything together and bring to a simmer. Put the meatballs carefully in the sauce, pushing them down with a spoon into the sauce.Season with more black pepper, then partially cover the pan and simmer for 20 minutes. Uncover the stew as you cook the basmati rice according to the packet instructions. Serve the stew with the rice alongside. Mix together the pork mince, breadcrumbs, garlic granules, cumin, half the grated onion, plus a little salt and black pepper in a mixing bowl. Shape into 16 small meatballs and set aside. Mix together the pork mince, breadcrumbs, garlic granules, cumin, half the grated onion, plus a little salt and black pepper in a mixing bowl. Shape into 16 small meatballs and set aside. Spray a large, lidded pan with a little spray oil and add the chorizo. Fry until the chorizo begins to create a little more oil in the pan, then add the rest of the onion and fry gently for a minute. Spray a large, lidded pan with a little spray oil and add the chorizo. Fry until the chorizo begins to create a little more oil in the pan, then add the rest of the onion and fry gently for a minute. Add the tinned tomatoes, beans, chopped red pepper and half a tomato tin of water to the pan. Stir everything together and bring to a simmer. Put the meatballs carefully in the sauce, pushing them down with a spoon into the sauce. Add the tinned tomatoes, beans, chopped red pepper and half a tomato tin of water to the pan. Stir everything together and bring to a simmer. Put the meatballs carefully in the sauce, pushing them down with a spoon into the sauce. Season with more black pepper, then partially cover the pan and simmer for 20 minutes. Uncover the stew as you cook the basmati rice according to the packet instructions. Serve the stew with the rice alongside. Season with more black pepper, then partially cover the pan and simmer for 20 minutes. Uncover the stew as you cook the basmati rice according to the packet instructions. Serve the stew with the rice alongside.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spanish_meatball_stew_49243", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chorizo and meatball stew recipe", "content": "An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spanish_meatball_stew_49243_16x9.jpg This is a real store cupboard saviour. Pork mince can vary wildly in fat content, so make sure you check before buying. You could add more vegetables to this stew if you like - spinach, sweet potato, carrot or celery would all work. Chickpeas are a nice substitution for the beans, too. Each serving provides 366 kcal, 27g protein, 44g carbohydrate (of which 7.5g sugars), 7.5g fat (of which 3g saturates), 7g fibre and 0.6g salt. 250g/9oz lean pork mince (8% fat or less)25g/1oz dried breadcrumbs1 tsp garlic granules1 tsp ground cumin1 onion, gratedspray oil, for frying20g/¾oz chopped chorizo 1 x 400g tin chopped tomatoes1 x 400g tin cannellini beans, drained200g/7oz roasted red peppers from a jar (not in oil), drained weight, chopped100g/3½oz basmati ricesalt and freshly ground black pepper 250g/9oz lean pork mince (8% fat or less) 25g/1oz dried breadcrumbs 1 tsp garlic granules 1 tsp ground cumin 1 onion, grated spray oil, for frying 20g/¾oz chopped chorizo 1 x 400g tin chopped tomatoes 1 x 400g tin cannellini beans, drained 200g/7oz roasted red peppers from a jar (not in oil), drained weight, chopped 100g/3½oz basmati rice salt and freshly ground black pepper Method Mix together the pork mince, breadcrumbs, garlic granules, cumin, half the grated onion, plus a little salt and black pepper in a mixing bowl. Shape into 16 small meatballs and set aside.Spray a large, lidded pan with a little spray oil and add the chorizo. Fry until the chorizo begins to create a little more oil in the pan, then add the rest of the onion and fry gently for a minute. Add the tinned tomatoes, beans, chopped red pepper and half a tomato tin of water to the pan. Stir everything together and bring to a simmer. Put the meatballs carefully in the sauce, pushing them down with a spoon into the sauce.Season with more black pepper, then partially cover the pan and simmer for 20 minutes. Uncover the stew as you cook the basmati rice according to the packet instructions. Serve the stew with the rice alongside. Mix together the pork mince, breadcrumbs, garlic granules, cumin, half the grated onion, plus a little salt and black pepper in a mixing bowl. Shape into 16 small meatballs and set aside. Mix together the pork mince, breadcrumbs, garlic granules, cumin, half the grated onion, plus a little salt and black pepper in a mixing bowl. Shape into 16 small meatballs and set aside. Spray a large, lidded pan with a little spray oil and add the chorizo. Fry until the chorizo begins to create a little more oil in the pan, then add the rest of the onion and fry gently for a minute. Spray a large, lidded pan with a little spray oil and add the chorizo. Fry until the chorizo begins to create a little more oil in the pan, then add the rest of the onion and fry gently for a minute. Add the tinned tomatoes, beans, chopped red pepper and half a tomato tin of water to the pan. Stir everything together and bring to a simmer. Put the meatballs carefully in the sauce, pushing them down with a spoon into the sauce. Add the tinned tomatoes, beans, chopped red pepper and half a tomato tin of water to the pan. Stir everything together and bring to a simmer. Put the meatballs carefully in the sauce, pushing them down with a spoon into the sauce. Season with more black pepper, then partially cover the pan and simmer for 20 minutes. Uncover the stew as you cook the basmati rice according to the packet instructions. Serve the stew with the rice alongside. Season with more black pepper, then partially cover the pan and simmer for 20 minutes. Uncover the stew as you cook the basmati rice according to the packet instructions. Serve the stew with the rice alongside." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd5eb3bdbfd0cc0001b" }
0a83c5a2b1177b902ea9e50cc0af6acd6e8a3ba01c4b35cbe635bed35c899a29
Tinned tomato soup chicken curry recipe An average of 4.0 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tinned_tomato_soup_78801_16x9.jpg This simple chicken curry uses a tin of tomato soup as a shortcut to create a creamy, mild and slightly sweet curry sauce, not dissimilar to tikka masala. Great served with pilau rice or naan bread. 2 large garlic cloves, roughly choppedthumb-sized piece fresh root ginger, peeled and roughly chopped1 small brown onion, roughly chopped1 tbsp vegetable oil1 tsp garam masala1 tsp ground cumin1 tsp ground coriander½ tsp mild chilli powder½ tsp ground turmeric 1 tbsp tomato purée4 chicken thighs, skin removed and boneless, cut into bite-sized pieces400g tin cream of tomato soup1½ tbsp double creamsea saltfresh coriander, roughly chopped, to garnish (optional) 2 large garlic cloves, roughly chopped thumb-sized piece fresh root ginger, peeled and roughly chopped 1 small brown onion, roughly chopped 1 tbsp vegetable oil 1 tsp garam masala 1 tsp ground cumin 1 tsp ground coriander ½ tsp mild chilli powder ½ tsp ground turmeric 1 tbsp tomato purée 4 chicken thighs, skin removed and boneless, cut into bite-sized pieces 400g tin cream of tomato soup 1½ tbsp double cream sea salt fresh coriander, roughly chopped, to garnish (optional) Method In a mini food processor or blender, blitz the garlic, ginger and onion to create a paste. Heat the oil a large saucepan over a medium–high heat. Once the oil is shimmering, turn down the heat and add the onion paste along with a generous pinch of sea salt. Gently fry for 5–10 minutes until it has started to go translucent and just started to brown.Stir in the spices, frying for a minute until aromatic, then add the tomato purée. Add the chicken and cook until starting to colour. Add the tomato soup and simmer for about 10 minutes until the chicken pieces are just cooked through.Stir in the cream and season with sea salt. Garnish with the coriander, if using, and serve. In a mini food processor or blender, blitz the garlic, ginger and onion to create a paste. In a mini food processor or blender, blitz the garlic, ginger and onion to create a paste. Heat the oil a large saucepan over a medium–high heat. Once the oil is shimmering, turn down the heat and add the onion paste along with a generous pinch of sea salt. Gently fry for 5–10 minutes until it has started to go translucent and just started to brown. Heat the oil a large saucepan over a medium–high heat. Once the oil is shimmering, turn down the heat and add the onion paste along with a generous pinch of sea salt. Gently fry for 5–10 minutes until it has started to go translucent and just started to brown. Stir in the spices, frying for a minute until aromatic, then add the tomato purée. Add the chicken and cook until starting to colour. Add the tomato soup and simmer for about 10 minutes until the chicken pieces are just cooked through. Stir in the spices, frying for a minute until aromatic, then add the tomato purée. Add the chicken and cook until starting to colour. Add the tomato soup and simmer for about 10 minutes until the chicken pieces are just cooked through. Stir in the cream and season with sea salt. Garnish with the coriander, if using, and serve. Stir in the cream and season with sea salt. Garnish with the coriander, if using, and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tinned_tomato_soup_78801", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tinned tomato soup chicken curry recipe", "content": "An average of 4.0 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tinned_tomato_soup_78801_16x9.jpg This simple chicken curry uses a tin of tomato soup as a shortcut to create a creamy, mild and slightly sweet curry sauce, not dissimilar to tikka masala. Great served with pilau rice or naan bread. 2 large garlic cloves, roughly choppedthumb-sized piece fresh root ginger, peeled and roughly chopped1 small brown onion, roughly chopped1 tbsp vegetable oil1 tsp garam masala1 tsp ground cumin1 tsp ground coriander½ tsp mild chilli powder½ tsp ground turmeric 1 tbsp tomato purée4 chicken thighs, skin removed and boneless, cut into bite-sized pieces400g tin cream of tomato soup1½ tbsp double creamsea saltfresh coriander, roughly chopped, to garnish (optional) 2 large garlic cloves, roughly chopped thumb-sized piece fresh root ginger, peeled and roughly chopped 1 small brown onion, roughly chopped 1 tbsp vegetable oil 1 tsp garam masala 1 tsp ground cumin 1 tsp ground coriander ½ tsp mild chilli powder ½ tsp ground turmeric 1 tbsp tomato purée 4 chicken thighs, skin removed and boneless, cut into bite-sized pieces 400g tin cream of tomato soup 1½ tbsp double cream sea salt fresh coriander, roughly chopped, to garnish (optional) Method In a mini food processor or blender, blitz the garlic, ginger and onion to create a paste. Heat the oil a large saucepan over a medium–high heat. Once the oil is shimmering, turn down the heat and add the onion paste along with a generous pinch of sea salt. Gently fry for 5–10 minutes until it has started to go translucent and just started to brown.Stir in the spices, frying for a minute until aromatic, then add the tomato purée. Add the chicken and cook until starting to colour. Add the tomato soup and simmer for about 10 minutes until the chicken pieces are just cooked through.Stir in the cream and season with sea salt. Garnish with the coriander, if using, and serve. In a mini food processor or blender, blitz the garlic, ginger and onion to create a paste. In a mini food processor or blender, blitz the garlic, ginger and onion to create a paste. Heat the oil a large saucepan over a medium–high heat. Once the oil is shimmering, turn down the heat and add the onion paste along with a generous pinch of sea salt. Gently fry for 5–10 minutes until it has started to go translucent and just started to brown. Heat the oil a large saucepan over a medium–high heat. Once the oil is shimmering, turn down the heat and add the onion paste along with a generous pinch of sea salt. Gently fry for 5–10 minutes until it has started to go translucent and just started to brown. Stir in the spices, frying for a minute until aromatic, then add the tomato purée. Add the chicken and cook until starting to colour. Add the tomato soup and simmer for about 10 minutes until the chicken pieces are just cooked through. Stir in the spices, frying for a minute until aromatic, then add the tomato purée. Add the chicken and cook until starting to colour. Add the tomato soup and simmer for about 10 minutes until the chicken pieces are just cooked through. Stir in the cream and season with sea salt. Garnish with the coriander, if using, and serve. Stir in the cream and season with sea salt. Garnish with the coriander, if using, and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd5eb3bdbfd0cc0001c" }
11c3c75466356016b45502ba6ba2f742271a43e505d85ffb9cb792e78cc3930e
Mediterranean chicken recipe Mediterranean chicken with potatoes An average of 4.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_cacciatore_with_54620_16x9.jpg This easy Mediterranean chicken recipe is a great meal to have bubbling away on the stove for a simple supper with friends or a family-friendly mid-week meal. This is designed to be a low cost recipe. This recipe is perfect for batch cooking, cook the chicken sauce and divide it into portions and pop in the freezer, it will keep in the freezer for 2 months. You can cook the potatoes while you reheat the sauce. 1 tbsp olive oil 400–500g/14oz-1lb 2oz chicken thighs, skin on and bone in1 onion, diced 1 carrot, finely diced 2 garlic cloves, sliced400g tin tomatoes 250ml/9fl oz chicken stock1 tsp dried mixed herbs 600g/1lb 5oz potatoes, cut into bite-sized piecessalt and pepper 1 tbsp olive oil 400–500g/14oz-1lb 2oz chicken thighs, skin on and bone in 1 onion, diced 1 carrot, finely diced 2 garlic cloves, sliced 400g tin tomatoes 250ml/9fl oz chicken stock 1 tsp dried mixed herbs 600g/1lb 5oz potatoes, cut into bite-sized pieces salt and pepper Method Heat a large saucepan over a medium heat. Add the oil and, once hot, add the chicken thighs, skin side down. Brown the chicken on each side for 3-4 minutes, or until nicely golden-brown all over. Remove the thighs from the pan and set to one side.Add the onion and carrot with a pinch of salt to the saucepan and stir over the heat. Fry for 6-7 minutes, or until the onions are soft and translucent. Add the garlic and continue to cook for two more minutes.Add the browned chicken back to the pan along with any juices from the meat. Pour over the tomatoes, stock and mixed herbs and mix well to make sure everything is evenly distributed. Season with a little salt and pepper, cover with a lid and gently simmer for 20 minutes, or until the chicken is cooked through and the sauce thickened slightly.Meanwhile boil the potatoes in a saucepan of boiling water for 10-12 minutes, or until tender and cooked through. Drain and serve alongside the cooked chicken. Heat a large saucepan over a medium heat. Add the oil and, once hot, add the chicken thighs, skin side down. Brown the chicken on each side for 3-4 minutes, or until nicely golden-brown all over. Remove the thighs from the pan and set to one side. Heat a large saucepan over a medium heat. Add the oil and, once hot, add the chicken thighs, skin side down. Brown the chicken on each side for 3-4 minutes, or until nicely golden-brown all over. Remove the thighs from the pan and set to one side. Add the onion and carrot with a pinch of salt to the saucepan and stir over the heat. Fry for 6-7 minutes, or until the onions are soft and translucent. Add the garlic and continue to cook for two more minutes. Add the onion and carrot with a pinch of salt to the saucepan and stir over the heat. Fry for 6-7 minutes, or until the onions are soft and translucent. Add the garlic and continue to cook for two more minutes. Add the browned chicken back to the pan along with any juices from the meat. Pour over the tomatoes, stock and mixed herbs and mix well to make sure everything is evenly distributed. Season with a little salt and pepper, cover with a lid and gently simmer for 20 minutes, or until the chicken is cooked through and the sauce thickened slightly. Add the browned chicken back to the pan along with any juices from the meat. Pour over the tomatoes, stock and mixed herbs and mix well to make sure everything is evenly distributed. Season with a little salt and pepper, cover with a lid and gently simmer for 20 minutes, or until the chicken is cooked through and the sauce thickened slightly. Meanwhile boil the potatoes in a saucepan of boiling water for 10-12 minutes, or until tender and cooked through. Drain and serve alongside the cooked chicken. Meanwhile boil the potatoes in a saucepan of boiling water for 10-12 minutes, or until tender and cooked through. Drain and serve alongside the cooked chicken. Recipe tips In September 2023 this recipe was costed at an average of £3.78 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.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_cacciatore_with_54620", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mediterranean chicken recipe", "content": "Mediterranean chicken with potatoes An average of 4.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_cacciatore_with_54620_16x9.jpg This easy Mediterranean chicken recipe is a great meal to have bubbling away on the stove for a simple supper with friends or a family-friendly mid-week meal. This is designed to be a low cost recipe. This recipe is perfect for batch cooking, cook the chicken sauce and divide it into portions and pop in the freezer, it will keep in the freezer for 2 months. You can cook the potatoes while you reheat the sauce. 1 tbsp olive oil 400–500g/14oz-1lb 2oz chicken thighs, skin on and bone in1 onion, diced 1 carrot, finely diced 2 garlic cloves, sliced400g tin tomatoes 250ml/9fl oz chicken stock1 tsp dried mixed herbs 600g/1lb 5oz potatoes, cut into bite-sized piecessalt and pepper 1 tbsp olive oil 400–500g/14oz-1lb 2oz chicken thighs, skin on and bone in 1 onion, diced 1 carrot, finely diced 2 garlic cloves, sliced 400g tin tomatoes 250ml/9fl oz chicken stock 1 tsp dried mixed herbs 600g/1lb 5oz potatoes, cut into bite-sized pieces salt and pepper Method Heat a large saucepan over a medium heat. Add the oil and, once hot, add the chicken thighs, skin side down. Brown the chicken on each side for 3-4 minutes, or until nicely golden-brown all over. Remove the thighs from the pan and set to one side.Add the onion and carrot with a pinch of salt to the saucepan and stir over the heat. Fry for 6-7 minutes, or until the onions are soft and translucent. Add the garlic and continue to cook for two more minutes.Add the browned chicken back to the pan along with any juices from the meat. Pour over the tomatoes, stock and mixed herbs and mix well to make sure everything is evenly distributed. Season with a little salt and pepper, cover with a lid and gently simmer for 20 minutes, or until the chicken is cooked through and the sauce thickened slightly.Meanwhile boil the potatoes in a saucepan of boiling water for 10-12 minutes, or until tender and cooked through. Drain and serve alongside the cooked chicken. Heat a large saucepan over a medium heat. Add the oil and, once hot, add the chicken thighs, skin side down. Brown the chicken on each side for 3-4 minutes, or until nicely golden-brown all over. Remove the thighs from the pan and set to one side. Heat a large saucepan over a medium heat. Add the oil and, once hot, add the chicken thighs, skin side down. Brown the chicken on each side for 3-4 minutes, or until nicely golden-brown all over. Remove the thighs from the pan and set to one side. Add the onion and carrot with a pinch of salt to the saucepan and stir over the heat. Fry for 6-7 minutes, or until the onions are soft and translucent. Add the garlic and continue to cook for two more minutes. Add the onion and carrot with a pinch of salt to the saucepan and stir over the heat. Fry for 6-7 minutes, or until the onions are soft and translucent. Add the garlic and continue to cook for two more minutes. Add the browned chicken back to the pan along with any juices from the meat. Pour over the tomatoes, stock and mixed herbs and mix well to make sure everything is evenly distributed. Season with a little salt and pepper, cover with a lid and gently simmer for 20 minutes, or until the chicken is cooked through and the sauce thickened slightly. Add the browned chicken back to the pan along with any juices from the meat. Pour over the tomatoes, stock and mixed herbs and mix well to make sure everything is evenly distributed. Season with a little salt and pepper, cover with a lid and gently simmer for 20 minutes, or until the chicken is cooked through and the sauce thickened slightly. Meanwhile boil the potatoes in a saucepan of boiling water for 10-12 minutes, or until tender and cooked through. Drain and serve alongside the cooked chicken. Meanwhile boil the potatoes in a saucepan of boiling water for 10-12 minutes, or until tender and cooked through. Drain and serve alongside the cooked chicken. Recipe tips In September 2023 this recipe was costed at an average of £3.78 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." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd5eb3bdbfd0cc0001d" }
9e29427a7d358f4d59830183db60561959f3e969be6f95493c9b2c586cb59274
Slow cooker beef stroganoff recipe An average of 4.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_10867_16x9.jpg After browning the meat, this beef stroganoff can be left to tenderise in the slow cooker throughout the day ready for dinner time. Serve with rice or tagliatelle. You can brown the meat the night before to make things easier in the morning. 2 tbsp sunflower oil600g/1lb 5oz stewing or casserole steak, cut into chunky strips3 tbsp plain flour2 onions, sliced3 garlic cloves, crushed2 beef stock cubes, crumbled1 tbsp Dijon mustard1 tbsp Worcestershire sauce25g/1oz butter200g/7oz mushrooms, sliced125ml/4fl oz soured creamhandful flatleaf or curly parsley, roughly chopped (optional)salt and freshly ground black pepperfreshly cooked rice or tagliatelle, to serve 2 tbsp sunflower oil 600g/1lb 5oz stewing or casserole steak, cut into chunky strips 3 tbsp plain flour 2 onions, sliced 3 garlic cloves, crushed 2 beef stock cubes, crumbled 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce 25g/1oz butter 200g/7oz mushrooms, sliced 125ml/4fl oz soured cream handful flatleaf or curly parsley, roughly chopped (optional) salt and freshly ground black pepper freshly cooked rice or tagliatelle, to serve Method Brown the steak. (You can do this the night before or in the morning, if necessary). Heat 1 tablespoon of the oil in a large frying pan over a medium–high heat and fry the meat in two batches, using the remaining oil to fry the second batch. When the chunks are sealed and browned all over, place in a bowl and sprinkle over the flour. Stir through until the dustiness has disappeared. (If your slow cooker has a browning function, you can do this step in the slow cooker.)Pour 200ml/7fl oz water into the frying pan and bring to a fierce simmer, using a wooden spoon to scrape up all the meaty bits that are stuck to the bottom until the pan feels clean. Tip the meaty juices into a jug. Continue with the recipe if making straightaway or cool and then refrigerate the browned steak and jug of juices overnight if making the next day. Turn the slow cooker to the high setting. Layer in the onion, garlic and steak, adding any remaining flour or juices from the bowl. Add the stock cubes, mustard and Worcestershire sauce and season with some black pepper. Top up the reserved jug of meaty juices to 650ml/20fl oz using just boiled water. Pour all over the steak mixture, add the lid and cook on low for 7–8 hours until the meat is tender.Heat the butter in a frying pan over a high heat and fry the mushrooms until softened and golden. Stir into the stroganoff with the soured cream, turn the slow cooker to high and cook for another 15–25 minutes. Season with salt and pepper then stir through the parsley, if using, reserving a little to scatter over the top.Garnish the stroganoff with the reserved parsley and serve with rice or tagliatelle. Brown the steak. (You can do this the night before or in the morning, if necessary). Heat 1 tablespoon of the oil in a large frying pan over a medium–high heat and fry the meat in two batches, using the remaining oil to fry the second batch. When the chunks are sealed and browned all over, place in a bowl and sprinkle over the flour. Stir through until the dustiness has disappeared. (If your slow cooker has a browning function, you can do this step in the slow cooker.) Brown the steak. (You can do this the night before or in the morning, if necessary). Heat 1 tablespoon of the oil in a large frying pan over a medium–high heat and fry the meat in two batches, using the remaining oil to fry the second batch. When the chunks are sealed and browned all over, place in a bowl and sprinkle over the flour. Stir through until the dustiness has disappeared. (If your slow cooker has a browning function, you can do this step in the slow cooker.) Pour 200ml/7fl oz water into the frying pan and bring to a fierce simmer, using a wooden spoon to scrape up all the meaty bits that are stuck to the bottom until the pan feels clean. Tip the meaty juices into a jug. Continue with the recipe if making straightaway or cool and then refrigerate the browned steak and jug of juices overnight if making the next day. Pour 200ml/7fl oz water into the frying pan and bring to a fierce simmer, using a wooden spoon to scrape up all the meaty bits that are stuck to the bottom until the pan feels clean. Tip the meaty juices into a jug. Continue with the recipe if making straightaway or cool and then refrigerate the browned steak and jug of juices overnight if making the next day. Turn the slow cooker to the high setting. Layer in the onion, garlic and steak, adding any remaining flour or juices from the bowl. Add the stock cubes, mustard and Worcestershire sauce and season with some black pepper. Top up the reserved jug of meaty juices to 650ml/20fl oz using just boiled water. Pour all over the steak mixture, add the lid and cook on low for 7–8 hours until the meat is tender. Turn the slow cooker to the high setting. Layer in the onion, garlic and steak, adding any remaining flour or juices from the bowl. Add the stock cubes, mustard and Worcestershire sauce and season with some black pepper. Top up the reserved jug of meaty juices to 650ml/20fl oz using just boiled water. Pour all over the steak mixture, add the lid and cook on low for 7–8 hours until the meat is tender. Heat the butter in a frying pan over a high heat and fry the mushrooms until softened and golden. Stir into the stroganoff with the soured cream, turn the slow cooker to high and cook for another 15–25 minutes. Season with salt and pepper then stir through the parsley, if using, reserving a little to scatter over the top. Heat the butter in a frying pan over a high heat and fry the mushrooms until softened and golden. Stir into the stroganoff with the soured cream, turn the slow cooker to high and cook for another 15–25 minutes. Season with salt and pepper then stir through the parsley, if using, reserving a little to scatter over the top. Garnish the stroganoff with the reserved parsley and serve with rice or tagliatelle. Garnish the stroganoff with the reserved parsley and serve with rice or tagliatelle.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_beef_10867", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker beef stroganoff recipe", "content": "An average of 4.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_10867_16x9.jpg After browning the meat, this beef stroganoff can be left to tenderise in the slow cooker throughout the day ready for dinner time. Serve with rice or tagliatelle. You can brown the meat the night before to make things easier in the morning. 2 tbsp sunflower oil600g/1lb 5oz stewing or casserole steak, cut into chunky strips3 tbsp plain flour2 onions, sliced3 garlic cloves, crushed2 beef stock cubes, crumbled1 tbsp Dijon mustard1 tbsp Worcestershire sauce25g/1oz butter200g/7oz mushrooms, sliced125ml/4fl oz soured creamhandful flatleaf or curly parsley, roughly chopped (optional)salt and freshly ground black pepperfreshly cooked rice or tagliatelle, to serve 2 tbsp sunflower oil 600g/1lb 5oz stewing or casserole steak, cut into chunky strips 3 tbsp plain flour 2 onions, sliced 3 garlic cloves, crushed 2 beef stock cubes, crumbled 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce 25g/1oz butter 200g/7oz mushrooms, sliced 125ml/4fl oz soured cream handful flatleaf or curly parsley, roughly chopped (optional) salt and freshly ground black pepper freshly cooked rice or tagliatelle, to serve Method Brown the steak. (You can do this the night before or in the morning, if necessary). Heat 1 tablespoon of the oil in a large frying pan over a medium–high heat and fry the meat in two batches, using the remaining oil to fry the second batch. When the chunks are sealed and browned all over, place in a bowl and sprinkle over the flour. Stir through until the dustiness has disappeared. (If your slow cooker has a browning function, you can do this step in the slow cooker.)Pour 200ml/7fl oz water into the frying pan and bring to a fierce simmer, using a wooden spoon to scrape up all the meaty bits that are stuck to the bottom until the pan feels clean. Tip the meaty juices into a jug. Continue with the recipe if making straightaway or cool and then refrigerate the browned steak and jug of juices overnight if making the next day. Turn the slow cooker to the high setting. Layer in the onion, garlic and steak, adding any remaining flour or juices from the bowl. Add the stock cubes, mustard and Worcestershire sauce and season with some black pepper. Top up the reserved jug of meaty juices to 650ml/20fl oz using just boiled water. Pour all over the steak mixture, add the lid and cook on low for 7–8 hours until the meat is tender.Heat the butter in a frying pan over a high heat and fry the mushrooms until softened and golden. Stir into the stroganoff with the soured cream, turn the slow cooker to high and cook for another 15–25 minutes. Season with salt and pepper then stir through the parsley, if using, reserving a little to scatter over the top.Garnish the stroganoff with the reserved parsley and serve with rice or tagliatelle. Brown the steak. (You can do this the night before or in the morning, if necessary). Heat 1 tablespoon of the oil in a large frying pan over a medium–high heat and fry the meat in two batches, using the remaining oil to fry the second batch. When the chunks are sealed and browned all over, place in a bowl and sprinkle over the flour. Stir through until the dustiness has disappeared. (If your slow cooker has a browning function, you can do this step in the slow cooker.) Brown the steak. (You can do this the night before or in the morning, if necessary). Heat 1 tablespoon of the oil in a large frying pan over a medium–high heat and fry the meat in two batches, using the remaining oil to fry the second batch. When the chunks are sealed and browned all over, place in a bowl and sprinkle over the flour. Stir through until the dustiness has disappeared. (If your slow cooker has a browning function, you can do this step in the slow cooker.) Pour 200ml/7fl oz water into the frying pan and bring to a fierce simmer, using a wooden spoon to scrape up all the meaty bits that are stuck to the bottom until the pan feels clean. Tip the meaty juices into a jug. Continue with the recipe if making straightaway or cool and then refrigerate the browned steak and jug of juices overnight if making the next day. Pour 200ml/7fl oz water into the frying pan and bring to a fierce simmer, using a wooden spoon to scrape up all the meaty bits that are stuck to the bottom until the pan feels clean. Tip the meaty juices into a jug. Continue with the recipe if making straightaway or cool and then refrigerate the browned steak and jug of juices overnight if making the next day. Turn the slow cooker to the high setting. Layer in the onion, garlic and steak, adding any remaining flour or juices from the bowl. Add the stock cubes, mustard and Worcestershire sauce and season with some black pepper. Top up the reserved jug of meaty juices to 650ml/20fl oz using just boiled water. Pour all over the steak mixture, add the lid and cook on low for 7–8 hours until the meat is tender. Turn the slow cooker to the high setting. Layer in the onion, garlic and steak, adding any remaining flour or juices from the bowl. Add the stock cubes, mustard and Worcestershire sauce and season with some black pepper. Top up the reserved jug of meaty juices to 650ml/20fl oz using just boiled water. Pour all over the steak mixture, add the lid and cook on low for 7–8 hours until the meat is tender. Heat the butter in a frying pan over a high heat and fry the mushrooms until softened and golden. Stir into the stroganoff with the soured cream, turn the slow cooker to high and cook for another 15–25 minutes. Season with salt and pepper then stir through the parsley, if using, reserving a little to scatter over the top. Heat the butter in a frying pan over a high heat and fry the mushrooms until softened and golden. Stir into the stroganoff with the soured cream, turn the slow cooker to high and cook for another 15–25 minutes. Season with salt and pepper then stir through the parsley, if using, reserving a little to scatter over the top. Garnish the stroganoff with the reserved parsley and serve with rice or tagliatelle. Garnish the stroganoff with the reserved parsley and serve with rice or tagliatelle." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd6eb3bdbfd0cc0001e" }
6a61e0baf0a1929b980224dedae8fe81dbcde9c08f42f123a23e8bbebac79993
Easy chicken and pea risotto recipe An average of 4.5 out of 5 stars from 160 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_chicken_and_pea_31687_16x9.jpg This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftover chicken and that always-reliable bag of frozen peas. Each serving provides 581 kcal, 34g protein, 59g carbohydrates (of which 4g sugars), 20g fat (of which 9g saturates), 4.5g fibre and 1.2g salt. 2 tbsp mild olive oil or sunflower oil1 onion, cut in half, coarsely grated2 garlic cloves, grated250g/9oz arborio risotto rice 100ml/3½fl oz white wine, dry vermouth or water1 litre/1¾ pints chicken stock cube, made with 1 stock cube250g/9oz cooked leftover chicken, skin removed, cut into small pieces200g/7oz frozen peas75g/2¾oz Grana Padano or other hard Italian-style cheese, finely grated 25g/1oz butterfreshly ground black pepper 2 tbsp mild olive oil or sunflower oil 1 onion, cut in half, coarsely grated 2 garlic cloves, grated 250g/9oz arborio risotto rice 100ml/3½fl oz white wine, dry vermouth or water 1 litre/1¾ pints chicken stock cube, made with 1 stock cube 250g/9oz cooked leftover chicken, skin removed, cut into small pieces 200g/7oz frozen peas 75g/2¾oz Grana Padano or other hard Italian-style cheese, finely grated 25g/1oz butter freshly ground black pepper Method Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour. Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice. Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance. Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving. Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour. Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour. Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice. Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice. Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance. Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance. Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite. Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving. Recipe tips Grana Padano cheese is similar in taste and style to Parmesan but it costs less, perfect for those on a budget. Adding half of the wine towards the end of the cooking time adds to the flavour of the finished dish. Even though all of the stock is added at once, it is still important to stir the risotto regularly as it cooks to achieve a creamy texture. This is an excellent recipe for using up roast chicken, but doubly so because you can use the bones for chicken stock that will take your risotto to another level.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/easy_chicken_and_pea_31687", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy chicken and pea risotto recipe", "content": "An average of 4.5 out of 5 stars from 160 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_chicken_and_pea_31687_16x9.jpg This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftover chicken and that always-reliable bag of frozen peas. Each serving provides 581 kcal, 34g protein, 59g carbohydrates (of which 4g sugars), 20g fat (of which 9g saturates), 4.5g fibre and 1.2g salt. 2 tbsp mild olive oil or sunflower oil1 onion, cut in half, coarsely grated2 garlic cloves, grated250g/9oz arborio risotto rice 100ml/3½fl oz white wine, dry vermouth or water1 litre/1¾ pints chicken stock cube, made with 1 stock cube250g/9oz cooked leftover chicken, skin removed, cut into small pieces200g/7oz frozen peas75g/2¾oz Grana Padano or other hard Italian-style cheese, finely grated 25g/1oz butterfreshly ground black pepper 2 tbsp mild olive oil or sunflower oil 1 onion, cut in half, coarsely grated 2 garlic cloves, grated 250g/9oz arborio risotto rice 100ml/3½fl oz white wine, dry vermouth or water 1 litre/1¾ pints chicken stock cube, made with 1 stock cube 250g/9oz cooked leftover chicken, skin removed, cut into small pieces 200g/7oz frozen peas 75g/2¾oz Grana Padano or other hard Italian-style cheese, finely grated 25g/1oz butter freshly ground black pepper Method Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour. Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice. Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance. Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving. Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour. Heat the oil in a large, non-stick saucepan over a medium heat. Add the onion and garlic and fry for 2-3 minutes, stirring occasionally, until softened and just beginning to colour. Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice. Add the risotto rice to the pan and stir well for 30-40 seconds, until the oil has coated the grains of rice. Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance. Pour in half of the wine and allow to bubble for 30-40 seconds, then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered, for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy in appearance. Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite. Stir in the remaining wine, the chicken and the frozen peas, then continue to cook, stirring constantly, for a further 4-5 minutes, or until the chicken and peas are heated through and the rice is tender with a slight bite. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving. Remove the pan from the heat, then stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving. Recipe tips Grana Padano cheese is similar in taste and style to Parmesan but it costs less, perfect for those on a budget. Adding half of the wine towards the end of the cooking time adds to the flavour of the finished dish. Even though all of the stock is added at once, it is still important to stir the risotto regularly as it cooks to achieve a creamy texture. This is an excellent recipe for using up roast chicken, but doubly so because you can use the bones for chicken stock that will take your risotto to another level." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd6eb3bdbfd0cc0001f" }
1dfc09d88338dabe96950642da2e7d84dd3528bf27393faca3012c3eff7ccde2
Chinese chicken drumsticks recipe Five-spice chicken drumsticks An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fivespiceroastchicke_89295_16x9.jpg These sticky Chinese chicken drumsticks are full of flavour and super easy to make. Serve with a simple salad for a mouth-watering midweek meal. 1 tbsp groundnut oil3 garlic cloves, chopped2 tbsp grated fresh root ginger1 tbsp Shaoxing rice wine or dry sherry (optional)2 tbsp light soy sauce2 tsp five-spice powder2 tbsp honey 1 tbsp groundnut oil 3 garlic cloves, chopped 2 tbsp grated fresh root ginger 1 tbsp Shaoxing rice wine or dry sherry (optional) 2 tbsp light soy sauce 2 tsp five-spice powder 2 tbsp honey 1kg/2lb chicken drumsticks, skin on 1kg/2lb chicken drumsticks, skin on Method For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6. Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.) For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6. For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6. Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.) Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.) Recipe tips You can make this ahead - cover the bowl with cling film, then place into the fridge to marinate for at least 15-20 minutes or overnight.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/fivespiceroastchicke_89295", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chinese chicken drumsticks recipe", "content": "Five-spice chicken drumsticks An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fivespiceroastchicke_89295_16x9.jpg These sticky Chinese chicken drumsticks are full of flavour and super easy to make. Serve with a simple salad for a mouth-watering midweek meal. 1 tbsp groundnut oil3 garlic cloves, chopped2 tbsp grated fresh root ginger1 tbsp Shaoxing rice wine or dry sherry (optional)2 tbsp light soy sauce2 tsp five-spice powder2 tbsp honey 1 tbsp groundnut oil 3 garlic cloves, chopped 2 tbsp grated fresh root ginger 1 tbsp Shaoxing rice wine or dry sherry (optional) 2 tbsp light soy sauce 2 tsp five-spice powder 2 tbsp honey 1kg/2lb chicken drumsticks, skin on 1kg/2lb chicken drumsticks, skin on Method For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6. Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.) For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6. For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6. Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.) Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.) Recipe tips You can make this ahead - cover the bowl with cling film, then place into the fridge to marinate for at least 15-20 minutes or overnight." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd6eb3bdbfd0cc00020" }
78cff6cdd7c98543ea12bd1c33b610ae32335b2eb91f2750ac5a497239887785
Tuna and broccoli pasta bake recipe An average of 4.4 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_and_broccoli_pasta_25783_16x9.jpg Raid your store cupboard to make a healthy tuna pasta bake in a hurry. Finishing this tuna bake under the grill saves time, too. Each serving provides 425 kcal, 28.7g protein, 32.1g carbohydrate (of which 9.9g sugars), 19.2g fat (of which 11.4g saturates), 3.3g fibre and 0.88g salt. 200g/7oz dried short pasta shapes, such as fusilli or penne 250g/9oz small frozen or fresh broccoli florets40g/1½oz butter40g/1½oz plain flour600ml/20fl oz semi-skimmed milk75g/2½oz mature cheddarsalt and freshly ground black pepper 1 x 185g tinned tuna in water or brine, drained 2 firm, ripe tomatoes, sliced (optional) 200g/7oz dried short pasta shapes, such as fusilli or penne 250g/9oz small frozen or fresh broccoli florets 40g/1½oz butter 40g/1½oz plain flour 600ml/20fl oz semi-skimmed milk 75g/2½oz mature cheddar salt and freshly ground black pepper 1 x 185g tinned tuna in water or brine, drained 2 firm, ripe tomatoes, sliced (optional) Method Half-fill a large saucepan with water and bring it to the boil. Add the pasta, return the water to the boil and cook according to the packet instructions until just tender. Just before the end of the cooking time, add the frozen broccoli florets to the pan and cook with the pasta for the final 2-3 minutes, until just tender. Meanwhile, heat the butter, flour and milk in a saucepan over a medium heat until the mixture is just bubbling, whisking constantly with a balloon whisk until smooth and thickened to a roux. Continue to cook the roux for a further 2-3 minutes, stirring constantly until it has thickened enough to coat the back of a spoon. Stir in half of the cheese until melted, then season, to taste, with salt and freshly ground black pepper. Preheat the grill to its highest setting.Drain the pasta and broccoli in a large colander and transfer to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the pasta and broccoli. Pour the cheese sauce over the pasta mixture, then top with the sliced tomatoes, if using. Sprinkle over the remaining cheese. Place the pasta bake under the hot grill for 4-5 minutes, or until the cheese melts and starts to turn golden-brown. Serve immediately. Half-fill a large saucepan with water and bring it to the boil. Add the pasta, return the water to the boil and cook according to the packet instructions until just tender. Just before the end of the cooking time, add the frozen broccoli florets to the pan and cook with the pasta for the final 2-3 minutes, until just tender. Half-fill a large saucepan with water and bring it to the boil. Add the pasta, return the water to the boil and cook according to the packet instructions until just tender. Just before the end of the cooking time, add the frozen broccoli florets to the pan and cook with the pasta for the final 2-3 minutes, until just tender. Meanwhile, heat the butter, flour and milk in a saucepan over a medium heat until the mixture is just bubbling, whisking constantly with a balloon whisk until smooth and thickened to a roux. Meanwhile, heat the butter, flour and milk in a saucepan over a medium heat until the mixture is just bubbling, whisking constantly with a balloon whisk until smooth and thickened to a roux. Continue to cook the roux for a further 2-3 minutes, stirring constantly until it has thickened enough to coat the back of a spoon. Stir in half of the cheese until melted, then season, to taste, with salt and freshly ground black pepper. Continue to cook the roux for a further 2-3 minutes, stirring constantly until it has thickened enough to coat the back of a spoon. Stir in half of the cheese until melted, then season, to taste, with salt and freshly ground black pepper. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Drain the pasta and broccoli in a large colander and transfer to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the pasta and broccoli. Drain the pasta and broccoli in a large colander and transfer to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the pasta and broccoli. Pour the cheese sauce over the pasta mixture, then top with the sliced tomatoes, if using. Sprinkle over the remaining cheese. Pour the cheese sauce over the pasta mixture, then top with the sliced tomatoes, if using. Sprinkle over the remaining cheese. Place the pasta bake under the hot grill for 4-5 minutes, or until the cheese melts and starts to turn golden-brown. Serve immediately. Place the pasta bake under the hot grill for 4-5 minutes, or until the cheese melts and starts to turn golden-brown. Serve immediately. Recipe tips Warm the lasagne dish by half-filling it with just-boiled water and letting it stand for 5 minutes - it will help to keep the food keep warm as the crust grills. Making the cheese sauce using an all-in-one method makes it quicker and more foolproof – but make sure you whisk it constantly to avoid lumps. A silicone-coated whisk will not damage non-stick pans. This recipe can also be made ahead - just cook the pasta bake in a preheated oven at 220C/200C Fan/Gas 7 for 18-20 minutes until heated through.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tuna_and_broccoli_pasta_25783", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tuna and broccoli pasta bake recipe", "content": "An average of 4.4 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_and_broccoli_pasta_25783_16x9.jpg Raid your store cupboard to make a healthy tuna pasta bake in a hurry. Finishing this tuna bake under the grill saves time, too. Each serving provides 425 kcal, 28.7g protein, 32.1g carbohydrate (of which 9.9g sugars), 19.2g fat (of which 11.4g saturates), 3.3g fibre and 0.88g salt. 200g/7oz dried short pasta shapes, such as fusilli or penne 250g/9oz small frozen or fresh broccoli florets40g/1½oz butter40g/1½oz plain flour600ml/20fl oz semi-skimmed milk75g/2½oz mature cheddarsalt and freshly ground black pepper 1 x 185g tinned tuna in water or brine, drained 2 firm, ripe tomatoes, sliced (optional) 200g/7oz dried short pasta shapes, such as fusilli or penne 250g/9oz small frozen or fresh broccoli florets 40g/1½oz butter 40g/1½oz plain flour 600ml/20fl oz semi-skimmed milk 75g/2½oz mature cheddar salt and freshly ground black pepper 1 x 185g tinned tuna in water or brine, drained 2 firm, ripe tomatoes, sliced (optional) Method Half-fill a large saucepan with water and bring it to the boil. Add the pasta, return the water to the boil and cook according to the packet instructions until just tender. Just before the end of the cooking time, add the frozen broccoli florets to the pan and cook with the pasta for the final 2-3 minutes, until just tender. Meanwhile, heat the butter, flour and milk in a saucepan over a medium heat until the mixture is just bubbling, whisking constantly with a balloon whisk until smooth and thickened to a roux. Continue to cook the roux for a further 2-3 minutes, stirring constantly until it has thickened enough to coat the back of a spoon. Stir in half of the cheese until melted, then season, to taste, with salt and freshly ground black pepper. Preheat the grill to its highest setting.Drain the pasta and broccoli in a large colander and transfer to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the pasta and broccoli. Pour the cheese sauce over the pasta mixture, then top with the sliced tomatoes, if using. Sprinkle over the remaining cheese. Place the pasta bake under the hot grill for 4-5 minutes, or until the cheese melts and starts to turn golden-brown. Serve immediately. Half-fill a large saucepan with water and bring it to the boil. Add the pasta, return the water to the boil and cook according to the packet instructions until just tender. Just before the end of the cooking time, add the frozen broccoli florets to the pan and cook with the pasta for the final 2-3 minutes, until just tender. Half-fill a large saucepan with water and bring it to the boil. Add the pasta, return the water to the boil and cook according to the packet instructions until just tender. Just before the end of the cooking time, add the frozen broccoli florets to the pan and cook with the pasta for the final 2-3 minutes, until just tender. Meanwhile, heat the butter, flour and milk in a saucepan over a medium heat until the mixture is just bubbling, whisking constantly with a balloon whisk until smooth and thickened to a roux. Meanwhile, heat the butter, flour and milk in a saucepan over a medium heat until the mixture is just bubbling, whisking constantly with a balloon whisk until smooth and thickened to a roux. Continue to cook the roux for a further 2-3 minutes, stirring constantly until it has thickened enough to coat the back of a spoon. Stir in half of the cheese until melted, then season, to taste, with salt and freshly ground black pepper. Continue to cook the roux for a further 2-3 minutes, stirring constantly until it has thickened enough to coat the back of a spoon. Stir in half of the cheese until melted, then season, to taste, with salt and freshly ground black pepper. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Drain the pasta and broccoli in a large colander and transfer to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the pasta and broccoli. Drain the pasta and broccoli in a large colander and transfer to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the pasta and broccoli. Pour the cheese sauce over the pasta mixture, then top with the sliced tomatoes, if using. Sprinkle over the remaining cheese. Pour the cheese sauce over the pasta mixture, then top with the sliced tomatoes, if using. Sprinkle over the remaining cheese. Place the pasta bake under the hot grill for 4-5 minutes, or until the cheese melts and starts to turn golden-brown. Serve immediately. Place the pasta bake under the hot grill for 4-5 minutes, or until the cheese melts and starts to turn golden-brown. Serve immediately. Recipe tips Warm the lasagne dish by half-filling it with just-boiled water and letting it stand for 5 minutes - it will help to keep the food keep warm as the crust grills. Making the cheese sauce using an all-in-one method makes it quicker and more foolproof – but make sure you whisk it constantly to avoid lumps. A silicone-coated whisk will not damage non-stick pans. This recipe can also be made ahead - just cook the pasta bake in a preheated oven at 220C/200C Fan/Gas 7 for 18-20 minutes until heated through." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd6eb3bdbfd0cc00021" }
8d6f904bf7648bbbebd45ac83692d59176bb7888d11157b07e48a625a276c7b9
Easy minestrone soup recipe An average of 4.6 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_minestrone_30989_16x9.jpg A great way to use up all those odds and ends from the fridge. Raw root vegetables, leafy veg, cooked leftover vegetables, pasta and rice can all be thrown into the pan. Just make sure they are added in the right order, so raw vegetables that need a bit of cooking go in first, then green vegetables and finally cooked ingredients. Top the cooked soup with any cheese you have handy or spoonfuls of pesto. 2 tbsp oil (olive, sunflower or vegetable)1 onion, finely chopped1–2 sticks celery, trimmed and thinly sliced (optional)400g/14oz tin chopped tomatoes1 chicken or vegetable stock cube1 tsp dried mixed herbs or dried oreganoroughly three mugs of assorted vegetables (could include raw or cooked vegetables, such as carrots, celery, courgette, leek, peas or cabbage, peeled and cut into small chunks)400g/14oz tin borlotti or cannellini beans, drained and rinsed½–1 mug cooked pasta or riceParmesan, or other cheese, grated (if you have a leftover parmesan rind, it can be used to flavour the soup too!)salt and freshly ground black pepper 2 tbsp oil (olive, sunflower or vegetable) 1 onion, finely chopped 1–2 sticks celery, trimmed and thinly sliced (optional) 400g/14oz tin chopped tomatoes 1 chicken or vegetable stock cube 1 tsp dried mixed herbs or dried oregano roughly three mugs of assorted vegetables (could include raw or cooked vegetables, such as carrots, celery, courgette, leek, peas or cabbage, peeled and cut into small chunks) 400g/14oz tin borlotti or cannellini beans, drained and rinsed ½–1 mug cooked pasta or rice Parmesan, or other cheese, grated (if you have a leftover parmesan rind, it can be used to flavour the soup too!) salt and freshly ground black pepper Method Pour the oil into a large non-stick saucepan or flameproof casserole. Add the onion and celery, if using, and fry gently for 5 minutes, or until softened and lightly browned, stirring often.Add the chopped tomatoes and refill the tomatoes tin twice with cold water and pour into the pan. Add the chicken or vegetable stock cube. Add the dried mixed herbs or oregano (along with the parmesan rind if using). Add any hard, raw vegetable pieces, such as carrot, parsnip, squash or potato and bring to a simmer. Cook for 5 minutes, stirring occasionally.When the harder vegetables have softened, add the raw green vegetables, such as small broccoli florets, shredded kale or cabbage, green beans and courgette. Simmer for 3 minutes more, stirring occasionally.Add any cooked vegetables or beans you are adding with the cooked pasta or rice. Simmer for 3 minutes, stirring occasionally. Season with salt and lots of freshly ground black pepper. Ladle into deep bowls and serve topped with grated cheese. Pour the oil into a large non-stick saucepan or flameproof casserole. Add the onion and celery, if using, and fry gently for 5 minutes, or until softened and lightly browned, stirring often. Pour the oil into a large non-stick saucepan or flameproof casserole. Add the onion and celery, if using, and fry gently for 5 minutes, or until softened and lightly browned, stirring often. Add the chopped tomatoes and refill the tomatoes tin twice with cold water and pour into the pan. Add the chicken or vegetable stock cube. Add the dried mixed herbs or oregano (along with the parmesan rind if using). Add any hard, raw vegetable pieces, such as carrot, parsnip, squash or potato and bring to a simmer. Cook for 5 minutes, stirring occasionally. Add the chopped tomatoes and refill the tomatoes tin twice with cold water and pour into the pan. Add the chicken or vegetable stock cube. Add the dried mixed herbs or oregano (along with the parmesan rind if using). Add any hard, raw vegetable pieces, such as carrot, parsnip, squash or potato and bring to a simmer. Cook for 5 minutes, stirring occasionally. When the harder vegetables have softened, add the raw green vegetables, such as small broccoli florets, shredded kale or cabbage, green beans and courgette. Simmer for 3 minutes more, stirring occasionally. When the harder vegetables have softened, add the raw green vegetables, such as small broccoli florets, shredded kale or cabbage, green beans and courgette. Simmer for 3 minutes more, stirring occasionally. Add any cooked vegetables or beans you are adding with the cooked pasta or rice. Simmer for 3 minutes, stirring occasionally. Season with salt and lots of freshly ground black pepper. Ladle into deep bowls and serve topped with grated cheese. Add any cooked vegetables or beans you are adding with the cooked pasta or rice. Simmer for 3 minutes, stirring occasionally. Season with salt and lots of freshly ground black pepper. Ladle into deep bowls and serve topped with grated cheese.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/easy_minestrone_30989", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy minestrone soup recipe", "content": "An average of 4.6 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_minestrone_30989_16x9.jpg A great way to use up all those odds and ends from the fridge. Raw root vegetables, leafy veg, cooked leftover vegetables, pasta and rice can all be thrown into the pan. Just make sure they are added in the right order, so raw vegetables that need a bit of cooking go in first, then green vegetables and finally cooked ingredients. Top the cooked soup with any cheese you have handy or spoonfuls of pesto. 2 tbsp oil (olive, sunflower or vegetable)1 onion, finely chopped1–2 sticks celery, trimmed and thinly sliced (optional)400g/14oz tin chopped tomatoes1 chicken or vegetable stock cube1 tsp dried mixed herbs or dried oreganoroughly three mugs of assorted vegetables (could include raw or cooked vegetables, such as carrots, celery, courgette, leek, peas or cabbage, peeled and cut into small chunks)400g/14oz tin borlotti or cannellini beans, drained and rinsed½–1 mug cooked pasta or riceParmesan, or other cheese, grated (if you have a leftover parmesan rind, it can be used to flavour the soup too!)salt and freshly ground black pepper 2 tbsp oil (olive, sunflower or vegetable) 1 onion, finely chopped 1–2 sticks celery, trimmed and thinly sliced (optional) 400g/14oz tin chopped tomatoes 1 chicken or vegetable stock cube 1 tsp dried mixed herbs or dried oregano roughly three mugs of assorted vegetables (could include raw or cooked vegetables, such as carrots, celery, courgette, leek, peas or cabbage, peeled and cut into small chunks) 400g/14oz tin borlotti or cannellini beans, drained and rinsed ½–1 mug cooked pasta or rice Parmesan, or other cheese, grated (if you have a leftover parmesan rind, it can be used to flavour the soup too!) salt and freshly ground black pepper Method Pour the oil into a large non-stick saucepan or flameproof casserole. Add the onion and celery, if using, and fry gently for 5 minutes, or until softened and lightly browned, stirring often.Add the chopped tomatoes and refill the tomatoes tin twice with cold water and pour into the pan. Add the chicken or vegetable stock cube. Add the dried mixed herbs or oregano (along with the parmesan rind if using). Add any hard, raw vegetable pieces, such as carrot, parsnip, squash or potato and bring to a simmer. Cook for 5 minutes, stirring occasionally.When the harder vegetables have softened, add the raw green vegetables, such as small broccoli florets, shredded kale or cabbage, green beans and courgette. Simmer for 3 minutes more, stirring occasionally.Add any cooked vegetables or beans you are adding with the cooked pasta or rice. Simmer for 3 minutes, stirring occasionally. Season with salt and lots of freshly ground black pepper. Ladle into deep bowls and serve topped with grated cheese. Pour the oil into a large non-stick saucepan or flameproof casserole. Add the onion and celery, if using, and fry gently for 5 minutes, or until softened and lightly browned, stirring often. Pour the oil into a large non-stick saucepan or flameproof casserole. Add the onion and celery, if using, and fry gently for 5 minutes, or until softened and lightly browned, stirring often. Add the chopped tomatoes and refill the tomatoes tin twice with cold water and pour into the pan. Add the chicken or vegetable stock cube. Add the dried mixed herbs or oregano (along with the parmesan rind if using). Add any hard, raw vegetable pieces, such as carrot, parsnip, squash or potato and bring to a simmer. Cook for 5 minutes, stirring occasionally. Add the chopped tomatoes and refill the tomatoes tin twice with cold water and pour into the pan. Add the chicken or vegetable stock cube. Add the dried mixed herbs or oregano (along with the parmesan rind if using). Add any hard, raw vegetable pieces, such as carrot, parsnip, squash or potato and bring to a simmer. Cook for 5 minutes, stirring occasionally. When the harder vegetables have softened, add the raw green vegetables, such as small broccoli florets, shredded kale or cabbage, green beans and courgette. Simmer for 3 minutes more, stirring occasionally. When the harder vegetables have softened, add the raw green vegetables, such as small broccoli florets, shredded kale or cabbage, green beans and courgette. Simmer for 3 minutes more, stirring occasionally. Add any cooked vegetables or beans you are adding with the cooked pasta or rice. Simmer for 3 minutes, stirring occasionally. Season with salt and lots of freshly ground black pepper. Ladle into deep bowls and serve topped with grated cheese. Add any cooked vegetables or beans you are adding with the cooked pasta or rice. Simmer for 3 minutes, stirring occasionally. Season with salt and lots of freshly ground black pepper. Ladle into deep bowls and serve topped with grated cheese." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd7eb3bdbfd0cc00022" }
a6567666e892d19da2b642e8da7f4102eb423197db20f70eb44723d3139e0316
Pesto and salmon parcels recipe An average of 4.3 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/open_salmon_and_pesto_56820_16x9.jpg This fuss-free and thrifty pesto salmon tart is a doddle to prepare and uses ingredients from the freezer. Defrost the fish and pastry overnight for a speedy after-work supper. Each serving provides 752kcal, 33g protein, 55g carbohydrate (of which 3g sugars), 43g fat (of which 14g saturates), 3.5g fibre and 1g salt. 1 x 320g pack frozen ready-rolled puff pastry4 x 125g/4½oz frozen skinless salmon filletsplain flour, for dusting2 tbsp sun-dried-tomato pesto (from a jar)1 tsp full-fat or semi-skimmed milk1 tsp freshly squeezed lemon juicefreshly ground black pepperhandful fresh basil leaves, to garnish (optional) 1 x 320g pack frozen ready-rolled puff pastry 4 x 125g/4½oz frozen skinless salmon fillets plain flour, for dusting 2 tbsp sun-dried-tomato pesto (from a jar) 1 tsp full-fat or semi-skimmed milk 1 tsp freshly squeezed lemon juice freshly ground black pepper handful fresh basil leaves, to garnish (optional) 400g/14oz frozen cooked rice200g/7oz frozen mixed vegetables 400g/14oz frozen cooked rice 200g/7oz frozen mixed vegetables Method Take the puff pastry and salmon out of the freezer and thaw for 2 hours at room temperature, or overnight in the fridge.When the pastry and salmon have thawed, preheat the oven to 220C/200C Fan/Gas 7 and place a baking tray inside the oven as it heats.Unwrap and unroll the pastry onto a clean, lightly floured work surface. Cut it into four equal-sized rectangles. Place 1 heaped teaspoon of the pesto into the centre of each rectangle. Cut each salmon fillet in half widthways and place two halves, side by side, in the centre of each pastry rectangle, on top of the pesto. Brush the edges of each pastry rectangle with the milk, then fold the edges over themselves to create open parcels, pinching the corners to seal. Brush the exposed pastry with a little more milk. Squeeze a little lemon juice over each piece of salmon, and season, to taste, with freshly ground black pepper.Remove the baking tray from the oven and place it onto a heatproof surface. Arrange the salmon-and-pesto parcels onto the tray, then bake them in the oven for 20-25 minutes, or until the pastry has risen and is golden-brown, and the salmon is cooked through.For the vegetable rice, 5 minutes before the salmon-and-pesto parcels finish cooking, defrost the rice in the microwave until piping hot throughout. Meanwhile, cook the vegetables in a saucepan of boiling water for 2-3 minutes, or until piping hot throughout. Drain in a colander, then mix with the rice.To serve, divide the vegetable rice equally among four warmed serving plates, then place one salmon-and-pesto parcel on top of each portion. Garnish with the basil leaves, if using. Take the puff pastry and salmon out of the freezer and thaw for 2 hours at room temperature, or overnight in the fridge. Take the puff pastry and salmon out of the freezer and thaw for 2 hours at room temperature, or overnight in the fridge. When the pastry and salmon have thawed, preheat the oven to 220C/200C Fan/Gas 7 and place a baking tray inside the oven as it heats. When the pastry and salmon have thawed, preheat the oven to 220C/200C Fan/Gas 7 and place a baking tray inside the oven as it heats. Unwrap and unroll the pastry onto a clean, lightly floured work surface. Cut it into four equal-sized rectangles. Place 1 heaped teaspoon of the pesto into the centre of each rectangle. Unwrap and unroll the pastry onto a clean, lightly floured work surface. Cut it into four equal-sized rectangles. Place 1 heaped teaspoon of the pesto into the centre of each rectangle. Cut each salmon fillet in half widthways and place two halves, side by side, in the centre of each pastry rectangle, on top of the pesto. Cut each salmon fillet in half widthways and place two halves, side by side, in the centre of each pastry rectangle, on top of the pesto. Brush the edges of each pastry rectangle with the milk, then fold the edges over themselves to create open parcels, pinching the corners to seal. Brush the exposed pastry with a little more milk. Squeeze a little lemon juice over each piece of salmon, and season, to taste, with freshly ground black pepper. Brush the edges of each pastry rectangle with the milk, then fold the edges over themselves to create open parcels, pinching the corners to seal. Brush the exposed pastry with a little more milk. Squeeze a little lemon juice over each piece of salmon, and season, to taste, with freshly ground black pepper. Remove the baking tray from the oven and place it onto a heatproof surface. Arrange the salmon-and-pesto parcels onto the tray, then bake them in the oven for 20-25 minutes, or until the pastry has risen and is golden-brown, and the salmon is cooked through. Remove the baking tray from the oven and place it onto a heatproof surface. Arrange the salmon-and-pesto parcels onto the tray, then bake them in the oven for 20-25 minutes, or until the pastry has risen and is golden-brown, and the salmon is cooked through. For the vegetable rice, 5 minutes before the salmon-and-pesto parcels finish cooking, defrost the rice in the microwave until piping hot throughout. Meanwhile, cook the vegetables in a saucepan of boiling water for 2-3 minutes, or until piping hot throughout. Drain in a colander, then mix with the rice. For the vegetable rice, 5 minutes before the salmon-and-pesto parcels finish cooking, defrost the rice in the microwave until piping hot throughout. Meanwhile, cook the vegetables in a saucepan of boiling water for 2-3 minutes, or until piping hot throughout. Drain in a colander, then mix with the rice. To serve, divide the vegetable rice equally among four warmed serving plates, then place one salmon-and-pesto parcel on top of each portion. Garnish with the basil leaves, if using. To serve, divide the vegetable rice equally among four warmed serving plates, then place one salmon-and-pesto parcel on top of each portion. Garnish with the basil leaves, if using. Recipe tips Tip 1: It’s easy to double up the ingredients for this pesto salmon tart recipe. Just increase the cooking time by 5 minutes if you are baking more than 4 parcels at a time. Tip 2: If you can’t find sun-dried-tomato pesto, use regular basil pesto instead. Tip 3: If preferred, substitute the salmon fillets for any frozen skinless fish fillets you like - smoked-haddock fillets served with poached eggs and asparagus work well. Tip 4: This dish is not suitable for freezing. Tip 5: These parcels are also delicious served cold at picnics or in packed lunches. Top with a dollop of mayonnaise and serve with salad.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/open_salmon_and_pesto_56820", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pesto and salmon parcels recipe", "content": "An average of 4.3 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/open_salmon_and_pesto_56820_16x9.jpg This fuss-free and thrifty pesto salmon tart is a doddle to prepare and uses ingredients from the freezer. Defrost the fish and pastry overnight for a speedy after-work supper. Each serving provides 752kcal, 33g protein, 55g carbohydrate (of which 3g sugars), 43g fat (of which 14g saturates), 3.5g fibre and 1g salt. 1 x 320g pack frozen ready-rolled puff pastry4 x 125g/4½oz frozen skinless salmon filletsplain flour, for dusting2 tbsp sun-dried-tomato pesto (from a jar)1 tsp full-fat or semi-skimmed milk1 tsp freshly squeezed lemon juicefreshly ground black pepperhandful fresh basil leaves, to garnish (optional) 1 x 320g pack frozen ready-rolled puff pastry 4 x 125g/4½oz frozen skinless salmon fillets plain flour, for dusting 2 tbsp sun-dried-tomato pesto (from a jar) 1 tsp full-fat or semi-skimmed milk 1 tsp freshly squeezed lemon juice freshly ground black pepper handful fresh basil leaves, to garnish (optional) 400g/14oz frozen cooked rice200g/7oz frozen mixed vegetables 400g/14oz frozen cooked rice 200g/7oz frozen mixed vegetables Method Take the puff pastry and salmon out of the freezer and thaw for 2 hours at room temperature, or overnight in the fridge.When the pastry and salmon have thawed, preheat the oven to 220C/200C Fan/Gas 7 and place a baking tray inside the oven as it heats.Unwrap and unroll the pastry onto a clean, lightly floured work surface. Cut it into four equal-sized rectangles. Place 1 heaped teaspoon of the pesto into the centre of each rectangle. Cut each salmon fillet in half widthways and place two halves, side by side, in the centre of each pastry rectangle, on top of the pesto. Brush the edges of each pastry rectangle with the milk, then fold the edges over themselves to create open parcels, pinching the corners to seal. Brush the exposed pastry with a little more milk. Squeeze a little lemon juice over each piece of salmon, and season, to taste, with freshly ground black pepper.Remove the baking tray from the oven and place it onto a heatproof surface. Arrange the salmon-and-pesto parcels onto the tray, then bake them in the oven for 20-25 minutes, or until the pastry has risen and is golden-brown, and the salmon is cooked through.For the vegetable rice, 5 minutes before the salmon-and-pesto parcels finish cooking, defrost the rice in the microwave until piping hot throughout. Meanwhile, cook the vegetables in a saucepan of boiling water for 2-3 minutes, or until piping hot throughout. Drain in a colander, then mix with the rice.To serve, divide the vegetable rice equally among four warmed serving plates, then place one salmon-and-pesto parcel on top of each portion. Garnish with the basil leaves, if using. Take the puff pastry and salmon out of the freezer and thaw for 2 hours at room temperature, or overnight in the fridge. Take the puff pastry and salmon out of the freezer and thaw for 2 hours at room temperature, or overnight in the fridge. When the pastry and salmon have thawed, preheat the oven to 220C/200C Fan/Gas 7 and place a baking tray inside the oven as it heats. When the pastry and salmon have thawed, preheat the oven to 220C/200C Fan/Gas 7 and place a baking tray inside the oven as it heats. Unwrap and unroll the pastry onto a clean, lightly floured work surface. Cut it into four equal-sized rectangles. Place 1 heaped teaspoon of the pesto into the centre of each rectangle. Unwrap and unroll the pastry onto a clean, lightly floured work surface. Cut it into four equal-sized rectangles. Place 1 heaped teaspoon of the pesto into the centre of each rectangle. Cut each salmon fillet in half widthways and place two halves, side by side, in the centre of each pastry rectangle, on top of the pesto. Cut each salmon fillet in half widthways and place two halves, side by side, in the centre of each pastry rectangle, on top of the pesto. Brush the edges of each pastry rectangle with the milk, then fold the edges over themselves to create open parcels, pinching the corners to seal. Brush the exposed pastry with a little more milk. Squeeze a little lemon juice over each piece of salmon, and season, to taste, with freshly ground black pepper. Brush the edges of each pastry rectangle with the milk, then fold the edges over themselves to create open parcels, pinching the corners to seal. Brush the exposed pastry with a little more milk. Squeeze a little lemon juice over each piece of salmon, and season, to taste, with freshly ground black pepper. Remove the baking tray from the oven and place it onto a heatproof surface. Arrange the salmon-and-pesto parcels onto the tray, then bake them in the oven for 20-25 minutes, or until the pastry has risen and is golden-brown, and the salmon is cooked through. Remove the baking tray from the oven and place it onto a heatproof surface. Arrange the salmon-and-pesto parcels onto the tray, then bake them in the oven for 20-25 minutes, or until the pastry has risen and is golden-brown, and the salmon is cooked through. For the vegetable rice, 5 minutes before the salmon-and-pesto parcels finish cooking, defrost the rice in the microwave until piping hot throughout. Meanwhile, cook the vegetables in a saucepan of boiling water for 2-3 minutes, or until piping hot throughout. Drain in a colander, then mix with the rice. For the vegetable rice, 5 minutes before the salmon-and-pesto parcels finish cooking, defrost the rice in the microwave until piping hot throughout. Meanwhile, cook the vegetables in a saucepan of boiling water for 2-3 minutes, or until piping hot throughout. Drain in a colander, then mix with the rice. To serve, divide the vegetable rice equally among four warmed serving plates, then place one salmon-and-pesto parcel on top of each portion. Garnish with the basil leaves, if using. To serve, divide the vegetable rice equally among four warmed serving plates, then place one salmon-and-pesto parcel on top of each portion. Garnish with the basil leaves, if using. Recipe tips Tip 1: It’s easy to double up the ingredients for this pesto salmon tart recipe. Just increase the cooking time by 5 minutes if you are baking more than 4 parcels at a time. Tip 2: If you can’t find sun-dried-tomato pesto, use regular basil pesto instead. Tip 3: If preferred, substitute the salmon fillets for any frozen skinless fish fillets you like - smoked-haddock fillets served with poached eggs and asparagus work well. Tip 4: This dish is not suitable for freezing. Tip 5: These parcels are also delicious served cold at picnics or in packed lunches. Top with a dollop of mayonnaise and serve with salad." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd7eb3bdbfd0cc00023" }
a8637669edd90a4a936624d59996cc91dfbb06fb07819f2546b904330eadeff1
Quick fish gratin recipe An average of 4.0 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_fish_gratin_07463_16x9.jpg This simple and tasty fish gratin is so easy to make and really quick to prepare. It’s also great for a low-calorie diet. Each serving provides 446 kcal, 43g protein, 39.5g carbohydrates (of which 8g sugars), 12g fat (of which 4.5g saturates), 3.5g fibre and 1.5g salt. 20g/¾oz cornflour300ml/10fl oz semi-skimmed milk 300g/10½oz mixed fish, including smoked haddock, cod and salmon, thawed if frozen50g/1¾oz baby spinach leaves½ small lemon, finely grated zest only (optional)1 thin slice white or brown bread 15g/½oz Parmesan, finely grated sea salt and freshly ground black pepper 100g/3½oz frozen peas, to serve 20g/¾oz cornflour 300ml/10fl oz semi-skimmed milk 300g/10½oz mixed fish, including smoked haddock, cod and salmon, thawed if frozen 50g/1¾oz baby spinach leaves ½ small lemon, finely grated zest only (optional) 1 thin slice white or brown bread 15g/½oz Parmesan, finely grated sea salt and freshly ground black pepper 100g/3½oz frozen peas, to serve Method Place the cornflour into a small bowl and stir in 3 tablespoons of the milk until it forms a smooth paste.Pour the remaining milk into a non-stick saucepan. Add the fish, spinach and lemon zest, if using, to the pan and season with a little salt and pepper. Bring the milk to a gentle simmer and cook for 3–4 minutes, or until the fish is beginning to flake, stirring occasionally. Stir in the cornflour mixture and cook for 1 minute, or until the sauce has thickened. Stir constantly, taking care not to break up the fish pieces too much. Taste and adjust seasoning, if necessary. Spoon into a warmed, shallow flameproof dish or two individual pie dishes. Preheat the grill to high. Tear the bread into small pieces and toss in a small bowl with the Parmesan. Scatter over the fish.Place the dish or dishes onto a baking tray and place under the hot grill for about 2 minutes, or until the topping is crisp and lightly browned – watch carefully so it doesn’t burn.Place the peas into a saucepan of boiling water and cook for 2–3 minutes, or according to packet instructions. Drain well and serve immediately with the pie. Place the cornflour into a small bowl and stir in 3 tablespoons of the milk until it forms a smooth paste. Place the cornflour into a small bowl and stir in 3 tablespoons of the milk until it forms a smooth paste. Pour the remaining milk into a non-stick saucepan. Add the fish, spinach and lemon zest, if using, to the pan and season with a little salt and pepper. Bring the milk to a gentle simmer and cook for 3–4 minutes, or until the fish is beginning to flake, stirring occasionally. Pour the remaining milk into a non-stick saucepan. Add the fish, spinach and lemon zest, if using, to the pan and season with a little salt and pepper. Bring the milk to a gentle simmer and cook for 3–4 minutes, or until the fish is beginning to flake, stirring occasionally. Stir in the cornflour mixture and cook for 1 minute, or until the sauce has thickened. Stir constantly, taking care not to break up the fish pieces too much. Taste and adjust seasoning, if necessary. Spoon into a warmed, shallow flameproof dish or two individual pie dishes. Stir in the cornflour mixture and cook for 1 minute, or until the sauce has thickened. Stir constantly, taking care not to break up the fish pieces too much. Taste and adjust seasoning, if necessary. Spoon into a warmed, shallow flameproof dish or two individual pie dishes. Preheat the grill to high. Tear the bread into small pieces and toss in a small bowl with the Parmesan. Scatter over the fish. Preheat the grill to high. Tear the bread into small pieces and toss in a small bowl with the Parmesan. Scatter over the fish. Place the dish or dishes onto a baking tray and place under the hot grill for about 2 minutes, or until the topping is crisp and lightly browned – watch carefully so it doesn’t burn. Place the dish or dishes onto a baking tray and place under the hot grill for about 2 minutes, or until the topping is crisp and lightly browned – watch carefully so it doesn’t burn. Place the peas into a saucepan of boiling water and cook for 2–3 minutes, or according to packet instructions. Drain well and serve immediately with the pie. Place the peas into a saucepan of boiling water and cook for 2–3 minutes, or according to packet instructions. Drain well and serve immediately with the pie.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/quick_fish_gratin_07463", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Quick fish gratin recipe", "content": "An average of 4.0 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_fish_gratin_07463_16x9.jpg This simple and tasty fish gratin is so easy to make and really quick to prepare. It’s also great for a low-calorie diet. Each serving provides 446 kcal, 43g protein, 39.5g carbohydrates (of which 8g sugars), 12g fat (of which 4.5g saturates), 3.5g fibre and 1.5g salt. 20g/¾oz cornflour300ml/10fl oz semi-skimmed milk 300g/10½oz mixed fish, including smoked haddock, cod and salmon, thawed if frozen50g/1¾oz baby spinach leaves½ small lemon, finely grated zest only (optional)1 thin slice white or brown bread 15g/½oz Parmesan, finely grated sea salt and freshly ground black pepper 100g/3½oz frozen peas, to serve 20g/¾oz cornflour 300ml/10fl oz semi-skimmed milk 300g/10½oz mixed fish, including smoked haddock, cod and salmon, thawed if frozen 50g/1¾oz baby spinach leaves ½ small lemon, finely grated zest only (optional) 1 thin slice white or brown bread 15g/½oz Parmesan, finely grated sea salt and freshly ground black pepper 100g/3½oz frozen peas, to serve Method Place the cornflour into a small bowl and stir in 3 tablespoons of the milk until it forms a smooth paste.Pour the remaining milk into a non-stick saucepan. Add the fish, spinach and lemon zest, if using, to the pan and season with a little salt and pepper. Bring the milk to a gentle simmer and cook for 3–4 minutes, or until the fish is beginning to flake, stirring occasionally. Stir in the cornflour mixture and cook for 1 minute, or until the sauce has thickened. Stir constantly, taking care not to break up the fish pieces too much. Taste and adjust seasoning, if necessary. Spoon into a warmed, shallow flameproof dish or two individual pie dishes. Preheat the grill to high. Tear the bread into small pieces and toss in a small bowl with the Parmesan. Scatter over the fish.Place the dish or dishes onto a baking tray and place under the hot grill for about 2 minutes, or until the topping is crisp and lightly browned – watch carefully so it doesn’t burn.Place the peas into a saucepan of boiling water and cook for 2–3 minutes, or according to packet instructions. Drain well and serve immediately with the pie. Place the cornflour into a small bowl and stir in 3 tablespoons of the milk until it forms a smooth paste. Place the cornflour into a small bowl and stir in 3 tablespoons of the milk until it forms a smooth paste. Pour the remaining milk into a non-stick saucepan. Add the fish, spinach and lemon zest, if using, to the pan and season with a little salt and pepper. Bring the milk to a gentle simmer and cook for 3–4 minutes, or until the fish is beginning to flake, stirring occasionally. Pour the remaining milk into a non-stick saucepan. Add the fish, spinach and lemon zest, if using, to the pan and season with a little salt and pepper. Bring the milk to a gentle simmer and cook for 3–4 minutes, or until the fish is beginning to flake, stirring occasionally. Stir in the cornflour mixture and cook for 1 minute, or until the sauce has thickened. Stir constantly, taking care not to break up the fish pieces too much. Taste and adjust seasoning, if necessary. Spoon into a warmed, shallow flameproof dish or two individual pie dishes. Stir in the cornflour mixture and cook for 1 minute, or until the sauce has thickened. Stir constantly, taking care not to break up the fish pieces too much. Taste and adjust seasoning, if necessary. Spoon into a warmed, shallow flameproof dish or two individual pie dishes. Preheat the grill to high. Tear the bread into small pieces and toss in a small bowl with the Parmesan. Scatter over the fish. Preheat the grill to high. Tear the bread into small pieces and toss in a small bowl with the Parmesan. Scatter over the fish. Place the dish or dishes onto a baking tray and place under the hot grill for about 2 minutes, or until the topping is crisp and lightly browned – watch carefully so it doesn’t burn. Place the dish or dishes onto a baking tray and place under the hot grill for about 2 minutes, or until the topping is crisp and lightly browned – watch carefully so it doesn’t burn. Place the peas into a saucepan of boiling water and cook for 2–3 minutes, or according to packet instructions. Drain well and serve immediately with the pie. Place the peas into a saucepan of boiling water and cook for 2–3 minutes, or according to packet instructions. Drain well and serve immediately with the pie." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd7eb3bdbfd0cc00024" }
d056e3385f251573def97b120f05e587ac99aaddf5e3335c65e750a010cbf62c
Versatile vegetable stew recipe An average of 4.4 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/versatile_vegetable_stew_50136_16x9.jpg You can add any veg you like to this versatile stew. Just add root vegetables and squash at the beginning, green vegetables towards the end and frozen peas or sweetcorn at the last minute. Adding baked beans adds a little sweetness, plus fibre and protein. Each serving provides 162 kcal, 7g protein, 25g carbohydrates (of which 10g sugars), 2.5g fat (of which 0.5g saturates), 8g fibre and 0.4g salt. 1 tbsp olive oil1 onion, finely diced2 leeks, split lengthways up to the root several times, washed under running cold water then sliced thickly2 carrots, cut into 1cm/½in dice2 garlic cloves, finely diced1 tsp sweet smoked paprika½ tsp dried thyme2 potatoes, peeled, cut into 1cm/½in dice600ml/21fl oz vegetable stock½ head cauliflower, cut into small florets200g/7oz fine green beans, cut into 2cm/¾in pieces1 x 400g/14oz tin baked beans2 tbsp roughly chopped flatleaf parsleycrusty bread, to servesalt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely diced 2 leeks, split lengthways up to the root several times, washed under running cold water then sliced thickly 2 carrots, cut into 1cm/½in dice 2 garlic cloves, finely diced 1 tsp sweet smoked paprika ½ tsp dried thyme 2 potatoes, peeled, cut into 1cm/½in dice 600ml/21fl oz vegetable stock ½ head cauliflower, cut into small florets 200g/7oz fine green beans, cut into 2cm/¾in pieces 1 x 400g/14oz tin baked beans 2 tbsp roughly chopped flatleaf parsley crusty bread, to serve salt and freshly ground black pepper Method Heat a large frying pan or saucepan until medium hot, add the olive oil, onion and leeks and cook gently for 5 minutes until just softened.Add the carrots, garlic, paprika and thyme and stir to combine. Cook for 5 minutes.Add the potatoes and vegetable stock and bring to the boil. Turn the heat down and simmer for 5 minutes until the potatoes are just softening then add the cauliflower and simmer for another 5 minutes.By now, all the vegetables should be nearly cooked. Add the green beans and baked beans and cook for 3 minutes then stir in the chopped parsley and season well with salt and pepper.Serve with plenty of crusty bread. Heat a large frying pan or saucepan until medium hot, add the olive oil, onion and leeks and cook gently for 5 minutes until just softened. Heat a large frying pan or saucepan until medium hot, add the olive oil, onion and leeks and cook gently for 5 minutes until just softened. Add the carrots, garlic, paprika and thyme and stir to combine. Cook for 5 minutes. Add the carrots, garlic, paprika and thyme and stir to combine. Cook for 5 minutes. Add the potatoes and vegetable stock and bring to the boil. Turn the heat down and simmer for 5 minutes until the potatoes are just softening then add the cauliflower and simmer for another 5 minutes. Add the potatoes and vegetable stock and bring to the boil. Turn the heat down and simmer for 5 minutes until the potatoes are just softening then add the cauliflower and simmer for another 5 minutes. By now, all the vegetables should be nearly cooked. Add the green beans and baked beans and cook for 3 minutes then stir in the chopped parsley and season well with salt and pepper. By now, all the vegetables should be nearly cooked. Add the green beans and baked beans and cook for 3 minutes then stir in the chopped parsley and season well with salt and pepper. Serve with plenty of crusty bread. Serve with plenty of crusty bread.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/versatile_vegetable_stew_50136", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Versatile vegetable stew recipe", "content": "An average of 4.4 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/versatile_vegetable_stew_50136_16x9.jpg You can add any veg you like to this versatile stew. Just add root vegetables and squash at the beginning, green vegetables towards the end and frozen peas or sweetcorn at the last minute. Adding baked beans adds a little sweetness, plus fibre and protein. Each serving provides 162 kcal, 7g protein, 25g carbohydrates (of which 10g sugars), 2.5g fat (of which 0.5g saturates), 8g fibre and 0.4g salt. 1 tbsp olive oil1 onion, finely diced2 leeks, split lengthways up to the root several times, washed under running cold water then sliced thickly2 carrots, cut into 1cm/½in dice2 garlic cloves, finely diced1 tsp sweet smoked paprika½ tsp dried thyme2 potatoes, peeled, cut into 1cm/½in dice600ml/21fl oz vegetable stock½ head cauliflower, cut into small florets200g/7oz fine green beans, cut into 2cm/¾in pieces1 x 400g/14oz tin baked beans2 tbsp roughly chopped flatleaf parsleycrusty bread, to servesalt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely diced 2 leeks, split lengthways up to the root several times, washed under running cold water then sliced thickly 2 carrots, cut into 1cm/½in dice 2 garlic cloves, finely diced 1 tsp sweet smoked paprika ½ tsp dried thyme 2 potatoes, peeled, cut into 1cm/½in dice 600ml/21fl oz vegetable stock ½ head cauliflower, cut into small florets 200g/7oz fine green beans, cut into 2cm/¾in pieces 1 x 400g/14oz tin baked beans 2 tbsp roughly chopped flatleaf parsley crusty bread, to serve salt and freshly ground black pepper Method Heat a large frying pan or saucepan until medium hot, add the olive oil, onion and leeks and cook gently for 5 minutes until just softened.Add the carrots, garlic, paprika and thyme and stir to combine. Cook for 5 minutes.Add the potatoes and vegetable stock and bring to the boil. Turn the heat down and simmer for 5 minutes until the potatoes are just softening then add the cauliflower and simmer for another 5 minutes.By now, all the vegetables should be nearly cooked. Add the green beans and baked beans and cook for 3 minutes then stir in the chopped parsley and season well with salt and pepper.Serve with plenty of crusty bread. Heat a large frying pan or saucepan until medium hot, add the olive oil, onion and leeks and cook gently for 5 minutes until just softened. Heat a large frying pan or saucepan until medium hot, add the olive oil, onion and leeks and cook gently for 5 minutes until just softened. Add the carrots, garlic, paprika and thyme and stir to combine. Cook for 5 minutes. Add the carrots, garlic, paprika and thyme and stir to combine. Cook for 5 minutes. Add the potatoes and vegetable stock and bring to the boil. Turn the heat down and simmer for 5 minutes until the potatoes are just softening then add the cauliflower and simmer for another 5 minutes. Add the potatoes and vegetable stock and bring to the boil. Turn the heat down and simmer for 5 minutes until the potatoes are just softening then add the cauliflower and simmer for another 5 minutes. By now, all the vegetables should be nearly cooked. Add the green beans and baked beans and cook for 3 minutes then stir in the chopped parsley and season well with salt and pepper. By now, all the vegetables should be nearly cooked. Add the green beans and baked beans and cook for 3 minutes then stir in the chopped parsley and season well with salt and pepper. Serve with plenty of crusty bread. Serve with plenty of crusty bread." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd7eb3bdbfd0cc00025" }
2bd586e953f7e5a614b24b5f53c8ef93fd784b5b7c2f156526c9805e19db1278
Slow cooker bean chilli recipe An average of 4.4 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_bean_chilli_31597_16x9.jpg After a quick fry of the onions and spices you can leave this delicious bean chilli in the slow cooker all day, ready to eat when you get in. Serve with rice, cheese, and any other toppings you fancy. Each serving provides 174 kcal, 8.5g protein, 21g carbohydrates (of which 12g sugars), 4g fat (of which 0.5g saturates), 10g fibre and 1.4g salt. 2 tbsp olive oil2 onions, thinly sliced2 garlic cloves, crushed1 tsp hot smoked paprika (or regular paprika, or chilli powder)1 tsp ground cumin1 tsp ground coriander¼ tsp ground cinnamon150ml/5fl oz hot vegetable stock (made with 1 stock cube)2 x 400g/14oz cans chopped tomatoes2 x 400g/14oz cans black beans or red kidney beans (or a mixture), rinsed and drained1 tsp dried oregano sea salt and freshly ground black pepper 2 tbsp olive oil 2 onions, thinly sliced 2 garlic cloves, crushed 1 tsp hot smoked paprika (or regular paprika, or chilli powder) 1 tsp ground cumin 1 tsp ground coriander ¼ tsp ground cinnamon 150ml/5fl oz hot vegetable stock (made with 1 stock cube) 2 x 400g/14oz cans chopped tomatoes 2 x 400g/14oz cans black beans or red kidney beans (or a mixture), rinsed and drained 1 tsp dried oregano sea salt and freshly ground black pepper Method Heat the oil in a large frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring frequently. Add the garlic, paprika, cumin, coriander and cinnamon and cook for a further minute. Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot. Heat the oil in a large frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring frequently. Heat the oil in a large frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring frequently. Add the garlic, paprika, cumin, coriander and cinnamon and cook for a further minute. Add the garlic, paprika, cumin, coriander and cinnamon and cook for a further minute. Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot. Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot. Recipe tips This bean chilli will freeze well for up to 3 months. Defrost completely in the fridge overnight. In November 2023, this recipe was costed at an average of £5.37 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow-cooker_bean_chilli_31597", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker bean chilli recipe", "content": "An average of 4.4 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_bean_chilli_31597_16x9.jpg After a quick fry of the onions and spices you can leave this delicious bean chilli in the slow cooker all day, ready to eat when you get in. Serve with rice, cheese, and any other toppings you fancy. Each serving provides 174 kcal, 8.5g protein, 21g carbohydrates (of which 12g sugars), 4g fat (of which 0.5g saturates), 10g fibre and 1.4g salt. 2 tbsp olive oil2 onions, thinly sliced2 garlic cloves, crushed1 tsp hot smoked paprika (or regular paprika, or chilli powder)1 tsp ground cumin1 tsp ground coriander¼ tsp ground cinnamon150ml/5fl oz hot vegetable stock (made with 1 stock cube)2 x 400g/14oz cans chopped tomatoes2 x 400g/14oz cans black beans or red kidney beans (or a mixture), rinsed and drained1 tsp dried oregano sea salt and freshly ground black pepper 2 tbsp olive oil 2 onions, thinly sliced 2 garlic cloves, crushed 1 tsp hot smoked paprika (or regular paprika, or chilli powder) 1 tsp ground cumin 1 tsp ground coriander ¼ tsp ground cinnamon 150ml/5fl oz hot vegetable stock (made with 1 stock cube) 2 x 400g/14oz cans chopped tomatoes 2 x 400g/14oz cans black beans or red kidney beans (or a mixture), rinsed and drained 1 tsp dried oregano sea salt and freshly ground black pepper Method Heat the oil in a large frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring frequently. Add the garlic, paprika, cumin, coriander and cinnamon and cook for a further minute. Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot. Heat the oil in a large frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring frequently. Heat the oil in a large frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring frequently. Add the garlic, paprika, cumin, coriander and cinnamon and cook for a further minute. Add the garlic, paprika, cumin, coriander and cinnamon and cook for a further minute. Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot. Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot. Recipe tips This bean chilli will freeze well for up to 3 months. Defrost completely in the fridge overnight. In November 2023, this recipe was costed at an average of £5.37 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd8eb3bdbfd0cc00026" }
0946b635f3b0bddc31f34cb486d32d36472be2b37aafe4aae319f80b63dbdc97
Coconut, turmeric and yellow split pea soup recipe An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yellow_split_pea_soup_76463_16x9.jpg This nourishing, gently spiced vegan yellow split-pea soup is a meal in a bowl, ideal for filling up the family. Each serving provides 321 kcal, 11.5g protein, 28g carbohydrate (of which 3.5g sugars), 17g fat (of which 10g saturates), 4.5g fibre and 0.6g salt. 2 tbsp vegetable oil2 tsp cumin seeds2 tsp black mustard seeds1 brown onion, finely chopped1 thumb-sized piece fresh ginger, finely grated, or ¼ tsp ground ginger4 garlic cloves, crushed2 tsp garam masala1 tsp ground turmeric½ tsp chilli powder250g/9oz dried yellow split peas½ vegetable stock cube400ml tin coconut milk (or 100ml/3½fl oz creamed coconut mixed with 300ml/½ pint boiling water)a few handfuls of greens (such as shredded kale or swiss chard, kalettes, baby spinach or frozen spinach)salt 2 tbsp vegetable oil 2 tsp cumin seeds 2 tsp black mustard seeds 1 brown onion, finely chopped 1 thumb-sized piece fresh ginger, finely grated, or ¼ tsp ground ginger 4 garlic cloves, crushed 2 tsp garam masala 1 tsp ground turmeric ½ tsp chilli powder 250g/9oz dried yellow split peas ½ vegetable stock cube 400ml tin coconut milk (or 100ml/3½fl oz creamed coconut mixed with 300ml/½ pint boiling water) a few handfuls of greens (such as shredded kale or swiss chard, kalettes, baby spinach or frozen spinach) salt Method Heat the oil in a large, heavy-based pan over a medium–low heat. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop. Add the onion and cook for 7–10 minutes, stirring occasionally, until lightly golden-brown. Stir in the ginger and garlic and cook for 1 minute. Add the garam masala, turmeric and chilli powder and stir briefly. Add the split peas and 1.5 litres/2¾ pints water, crumble in the stock cube and stir. Bring to the boil over a high heat, then reduce the heat to a simmer. Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked through. Add the coconut milk and simmer until the soup thickens slightly, or until it reaches your desired consistency. Taste and season with salt, if needed. Stir in the greens and cook until they wilt (if using frozen spinach, cook until it thaws). Serve immediately. Heat the oil in a large, heavy-based pan over a medium–low heat. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop. Add the onion and cook for 7–10 minutes, stirring occasionally, until lightly golden-brown. Heat the oil in a large, heavy-based pan over a medium–low heat. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop. Add the onion and cook for 7–10 minutes, stirring occasionally, until lightly golden-brown. Stir in the ginger and garlic and cook for 1 minute. Add the garam masala, turmeric and chilli powder and stir briefly. Add the split peas and 1.5 litres/2¾ pints water, crumble in the stock cube and stir. Bring to the boil over a high heat, then reduce the heat to a simmer. Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked through. Stir in the ginger and garlic and cook for 1 minute. Add the garam masala, turmeric and chilli powder and stir briefly. Add the split peas and 1.5 litres/2¾ pints water, crumble in the stock cube and stir. Bring to the boil over a high heat, then reduce the heat to a simmer. Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked through. Add the coconut milk and simmer until the soup thickens slightly, or until it reaches your desired consistency. Taste and season with salt, if needed. Stir in the greens and cook until they wilt (if using frozen spinach, cook until it thaws). Serve immediately. Add the coconut milk and simmer until the soup thickens slightly, or until it reaches your desired consistency. Taste and season with salt, if needed. Stir in the greens and cook until they wilt (if using frozen spinach, cook until it thaws). Serve immediately. Recipe tips Instead of yellow split peas you can make this using two 400g tins of chickpeas, rinsed and drained. Reduce the amount of water to 700ml/1¼ pints. Simmer for only 20 minutes before stirring in the coconut milk. If you don't have a stock cube, leave it out. If you don't have many spices, they can be replaced with a couple of teaspoons of mild curry powder. If replacing, add this when you fry the onion.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/yellow_split_pea_soup_76463", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Coconut, turmeric and yellow split pea soup recipe", "content": "An average of 4.0 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yellow_split_pea_soup_76463_16x9.jpg This nourishing, gently spiced vegan yellow split-pea soup is a meal in a bowl, ideal for filling up the family. Each serving provides 321 kcal, 11.5g protein, 28g carbohydrate (of which 3.5g sugars), 17g fat (of which 10g saturates), 4.5g fibre and 0.6g salt. 2 tbsp vegetable oil2 tsp cumin seeds2 tsp black mustard seeds1 brown onion, finely chopped1 thumb-sized piece fresh ginger, finely grated, or ¼ tsp ground ginger4 garlic cloves, crushed2 tsp garam masala1 tsp ground turmeric½ tsp chilli powder250g/9oz dried yellow split peas½ vegetable stock cube400ml tin coconut milk (or 100ml/3½fl oz creamed coconut mixed with 300ml/½ pint boiling water)a few handfuls of greens (such as shredded kale or swiss chard, kalettes, baby spinach or frozen spinach)salt 2 tbsp vegetable oil 2 tsp cumin seeds 2 tsp black mustard seeds 1 brown onion, finely chopped 1 thumb-sized piece fresh ginger, finely grated, or ¼ tsp ground ginger 4 garlic cloves, crushed 2 tsp garam masala 1 tsp ground turmeric ½ tsp chilli powder 250g/9oz dried yellow split peas ½ vegetable stock cube 400ml tin coconut milk (or 100ml/3½fl oz creamed coconut mixed with 300ml/½ pint boiling water) a few handfuls of greens (such as shredded kale or swiss chard, kalettes, baby spinach or frozen spinach) salt Method Heat the oil in a large, heavy-based pan over a medium–low heat. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop. Add the onion and cook for 7–10 minutes, stirring occasionally, until lightly golden-brown. Stir in the ginger and garlic and cook for 1 minute. Add the garam masala, turmeric and chilli powder and stir briefly. Add the split peas and 1.5 litres/2¾ pints water, crumble in the stock cube and stir. Bring to the boil over a high heat, then reduce the heat to a simmer. Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked through. Add the coconut milk and simmer until the soup thickens slightly, or until it reaches your desired consistency. Taste and season with salt, if needed. Stir in the greens and cook until they wilt (if using frozen spinach, cook until it thaws). Serve immediately. Heat the oil in a large, heavy-based pan over a medium–low heat. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop. Add the onion and cook for 7–10 minutes, stirring occasionally, until lightly golden-brown. Heat the oil in a large, heavy-based pan over a medium–low heat. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop. Add the onion and cook for 7–10 minutes, stirring occasionally, until lightly golden-brown. Stir in the ginger and garlic and cook for 1 minute. Add the garam masala, turmeric and chilli powder and stir briefly. Add the split peas and 1.5 litres/2¾ pints water, crumble in the stock cube and stir. Bring to the boil over a high heat, then reduce the heat to a simmer. Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked through. Stir in the ginger and garlic and cook for 1 minute. Add the garam masala, turmeric and chilli powder and stir briefly. Add the split peas and 1.5 litres/2¾ pints water, crumble in the stock cube and stir. Bring to the boil over a high heat, then reduce the heat to a simmer. Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked through. Add the coconut milk and simmer until the soup thickens slightly, or until it reaches your desired consistency. Taste and season with salt, if needed. Stir in the greens and cook until they wilt (if using frozen spinach, cook until it thaws). Serve immediately. Add the coconut milk and simmer until the soup thickens slightly, or until it reaches your desired consistency. Taste and season with salt, if needed. Stir in the greens and cook until they wilt (if using frozen spinach, cook until it thaws). Serve immediately. Recipe tips Instead of yellow split peas you can make this using two 400g tins of chickpeas, rinsed and drained. Reduce the amount of water to 700ml/1¼ pints. Simmer for only 20 minutes before stirring in the coconut milk. If you don't have a stock cube, leave it out. If you don't have many spices, they can be replaced with a couple of teaspoons of mild curry powder. If replacing, add this when you fry the onion." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd8eb3bdbfd0cc00027" }
1642c43468de184a2e9cbd62c5ee8c7266a56de110079e65baa7ca27902ad439
Vegetable and halloumi traybake with tzatziki recipe An average of 4.7 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegetable_and_halloumi_16987_16x9.jpg Rustle up a moreish veggie traybake full of roasted vegetables and halloumi. An oregano dressing and easy tzatziki take it to another level. Dr Rupy's recipe costs just over £1 per portion. Each serving provides 626 kcal, 24g protein, 38g carbohydrate (of which 15g sugars), 40.5g fat (of which 18.4g saturates), 7g fibre and 2.8g salt. 300g/10oz small new potatoes, larger ones cut in halfolive oil2 tbsp red wine vinegar (or white wine vinegar)1 tsp dried oregano (or dried mixed herbs)2 garlic cloves, crushed160g/6oz radishes, topped and tailed and halved1 red onion, cut into wedges1 green pepper, deseeded and cut into chunks110g/4oz halloumi, cut into chunkssalt and freshly ground black pepper 300g/10oz small new potatoes, larger ones cut in half olive oil 2 tbsp red wine vinegar (or white wine vinegar) 1 tsp dried oregano (or dried mixed herbs) 2 garlic cloves, crushed 160g/6oz radishes, topped and tailed and halved 1 red onion, cut into wedges 1 green pepper, deseeded and cut into chunks 110g/4oz halloumi, cut into chunks salt and freshly ground black pepper ¼ cucumber, grated onto a clean tea towel and excess water squeezed out200g/7oz plain yoghurt (or Greek-style, if preferred)1 garlic clove, crushedpinch dried mintolive oil ¼ cucumber, grated onto a clean tea towel and excess water squeezed out 200g/7oz plain yoghurt (or Greek-style, if preferred) 1 garlic clove, crushed pinch dried mint olive oil Method Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes into a baking tray and drizzle with the olive oil. Season with a pinch of salt, then roast for 15 minutes.Meanwhile, whisk a glug of olive oil with the vinegar, oregano and garlic in a large bowl. Add the radishes, onion, pepper and halloumi, season with salt and pepper and mix together. Add the vegetables and halloumi to the potatoes, stirring to combine. Return to the oven for a further 25 minutes, until everything is soft and starting to crisp at the edges.To make the tzatziki, put the squeezed out cucumber in a bowl with the yoghurt, garlic and mint. Season to taste and stir to combine. Drizzle with a little olive oil. To serve, pile the traybake onto 2 plates with tzatziki on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes into a baking tray and drizzle with the olive oil. Season with a pinch of salt, then roast for 15 minutes. Tip the potatoes into a baking tray and drizzle with the olive oil. Season with a pinch of salt, then roast for 15 minutes. Meanwhile, whisk a glug of olive oil with the vinegar, oregano and garlic in a large bowl. Add the radishes, onion, pepper and halloumi, season with salt and pepper and mix together. Meanwhile, whisk a glug of olive oil with the vinegar, oregano and garlic in a large bowl. Add the radishes, onion, pepper and halloumi, season with salt and pepper and mix together. Add the vegetables and halloumi to the potatoes, stirring to combine. Return to the oven for a further 25 minutes, until everything is soft and starting to crisp at the edges. Add the vegetables and halloumi to the potatoes, stirring to combine. Return to the oven for a further 25 minutes, until everything is soft and starting to crisp at the edges. To make the tzatziki, put the squeezed out cucumber in a bowl with the yoghurt, garlic and mint. Season to taste and stir to combine. Drizzle with a little olive oil. To make the tzatziki, put the squeezed out cucumber in a bowl with the yoghurt, garlic and mint. Season to taste and stir to combine. Drizzle with a little olive oil. To serve, pile the traybake onto 2 plates with tzatziki on the side. To serve, pile the traybake onto 2 plates with tzatziki on the side. Recipe tips Radishes aren’t just for salads! They have a lovely texture when roasted and add a sweet, peppery flavour to dishes. You can use regular potatoes for this dish – just chop them into bite-sized chunks, then cook as above. You can cook this dish in an air fryer. Air fry the oiled potatoes at 200C for 15 minutes, then reduce the heat to 180C and add the halloumi and other vegetables. Air fry for 10-12 minutes, shaking the basket regularly, until the halloumi is browned and the vegetables are softened. Leftover halloumi is excellent served alongside my roast vegetable hummus.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegetable_and_halloumi_16987", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegetable and halloumi traybake with tzatziki recipe", "content": "An average of 4.7 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegetable_and_halloumi_16987_16x9.jpg Rustle up a moreish veggie traybake full of roasted vegetables and halloumi. An oregano dressing and easy tzatziki take it to another level. Dr Rupy's recipe costs just over £1 per portion. Each serving provides 626 kcal, 24g protein, 38g carbohydrate (of which 15g sugars), 40.5g fat (of which 18.4g saturates), 7g fibre and 2.8g salt. 300g/10oz small new potatoes, larger ones cut in halfolive oil2 tbsp red wine vinegar (or white wine vinegar)1 tsp dried oregano (or dried mixed herbs)2 garlic cloves, crushed160g/6oz radishes, topped and tailed and halved1 red onion, cut into wedges1 green pepper, deseeded and cut into chunks110g/4oz halloumi, cut into chunkssalt and freshly ground black pepper 300g/10oz small new potatoes, larger ones cut in half olive oil 2 tbsp red wine vinegar (or white wine vinegar) 1 tsp dried oregano (or dried mixed herbs) 2 garlic cloves, crushed 160g/6oz radishes, topped and tailed and halved 1 red onion, cut into wedges 1 green pepper, deseeded and cut into chunks 110g/4oz halloumi, cut into chunks salt and freshly ground black pepper ¼ cucumber, grated onto a clean tea towel and excess water squeezed out200g/7oz plain yoghurt (or Greek-style, if preferred)1 garlic clove, crushedpinch dried mintolive oil ¼ cucumber, grated onto a clean tea towel and excess water squeezed out 200g/7oz plain yoghurt (or Greek-style, if preferred) 1 garlic clove, crushed pinch dried mint olive oil Method Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes into a baking tray and drizzle with the olive oil. Season with a pinch of salt, then roast for 15 minutes.Meanwhile, whisk a glug of olive oil with the vinegar, oregano and garlic in a large bowl. Add the radishes, onion, pepper and halloumi, season with salt and pepper and mix together. Add the vegetables and halloumi to the potatoes, stirring to combine. Return to the oven for a further 25 minutes, until everything is soft and starting to crisp at the edges.To make the tzatziki, put the squeezed out cucumber in a bowl with the yoghurt, garlic and mint. Season to taste and stir to combine. Drizzle with a little olive oil. To serve, pile the traybake onto 2 plates with tzatziki on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes into a baking tray and drizzle with the olive oil. Season with a pinch of salt, then roast for 15 minutes. Tip the potatoes into a baking tray and drizzle with the olive oil. Season with a pinch of salt, then roast for 15 minutes. Meanwhile, whisk a glug of olive oil with the vinegar, oregano and garlic in a large bowl. Add the radishes, onion, pepper and halloumi, season with salt and pepper and mix together. Meanwhile, whisk a glug of olive oil with the vinegar, oregano and garlic in a large bowl. Add the radishes, onion, pepper and halloumi, season with salt and pepper and mix together. Add the vegetables and halloumi to the potatoes, stirring to combine. Return to the oven for a further 25 minutes, until everything is soft and starting to crisp at the edges. Add the vegetables and halloumi to the potatoes, stirring to combine. Return to the oven for a further 25 minutes, until everything is soft and starting to crisp at the edges. To make the tzatziki, put the squeezed out cucumber in a bowl with the yoghurt, garlic and mint. Season to taste and stir to combine. Drizzle with a little olive oil. To make the tzatziki, put the squeezed out cucumber in a bowl with the yoghurt, garlic and mint. Season to taste and stir to combine. Drizzle with a little olive oil. To serve, pile the traybake onto 2 plates with tzatziki on the side. To serve, pile the traybake onto 2 plates with tzatziki on the side. Recipe tips Radishes aren’t just for salads! They have a lovely texture when roasted and add a sweet, peppery flavour to dishes. You can use regular potatoes for this dish – just chop them into bite-sized chunks, then cook as above. You can cook this dish in an air fryer. Air fry the oiled potatoes at 200C for 15 minutes, then reduce the heat to 180C and add the halloumi and other vegetables. Air fry for 10-12 minutes, shaking the basket regularly, until the halloumi is browned and the vegetables are softened. Leftover halloumi is excellent served alongside my roast vegetable hummus." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd8eb3bdbfd0cc00028" }
5a200fb56ce85c28ddb3cf8c543ef779dbc523bd3840ee81d0a0196817bd965e
Veggie slow cooker curry recipe An average of 4.0 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_slow-cooker_curry_48226_16x9.jpg Just a few minutes precooking and this rich tasting slow-cooker veg curry can be quickly assembled – serve with basmati rice, plain yoghurt and assorted chutneys and pickles. Each serving provides 248 kcal, 6g protein, 38g carbohydrates (of which 16.5g sugars), 6.5g fat (of which 0.5g saturates), 7.5g fibre and 1.6g salt. 1 tbsp sunflower oil1 onion, thinly sliced2 garlic cloves, very thinly sliced3 tbsp Indian medium curry paste, such as tikka masala or rogan josh2 tbsp plain flour500g/1lb 2oz butternut squash, peeled and cut into roughly 2cm/¾in chunks1 carrot, peeled, halved lengthways and cut into roughly 1cm/½in slices400g/14oz can chopped tomatoes400g/14oz can chickpeas, drained and rinsed200g/7oz frozen spinach1 tsp soft light brown sugar400ml/14fl oz hot vegetable stock (made with 1 stock cube)freshly cooked basmati rice, plain or soya yoghurt and assorted chutneys and pickles 1 tbsp sunflower oil 1 onion, thinly sliced 2 garlic cloves, very thinly sliced 3 tbsp Indian medium curry paste, such as tikka masala or rogan josh 2 tbsp plain flour 500g/1lb 2oz butternut squash, peeled and cut into roughly 2cm/¾in chunks 1 carrot, peeled, halved lengthways and cut into roughly 1cm/½in slices 400g/14oz can chopped tomatoes 400g/14oz can chickpeas, drained and rinsed 200g/7oz frozen spinach 1 tsp soft light brown sugar 400ml/14fl oz hot vegetable stock (made with 1 stock cube) freshly cooked basmati rice, plain or soya yoghurt and assorted chutneys and pickles Method Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly. Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock. Stir well, cover with the lid and cook on low for 9–11 hours, or until the vegetables are tender and the spices have mellowed. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles. Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly. Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly. Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock. Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock. Stir well, cover with the lid and cook on low for 9–11 hours, or until the vegetables are tender and the spices have mellowed. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles. Stir well, cover with the lid and cook on low for 9–11 hours, or until the vegetables are tender and the spices have mellowed. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/veggie_slow-cooker_curry_48226", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Veggie slow cooker curry recipe", "content": "An average of 4.0 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_slow-cooker_curry_48226_16x9.jpg Just a few minutes precooking and this rich tasting slow-cooker veg curry can be quickly assembled – serve with basmati rice, plain yoghurt and assorted chutneys and pickles. Each serving provides 248 kcal, 6g protein, 38g carbohydrates (of which 16.5g sugars), 6.5g fat (of which 0.5g saturates), 7.5g fibre and 1.6g salt. 1 tbsp sunflower oil1 onion, thinly sliced2 garlic cloves, very thinly sliced3 tbsp Indian medium curry paste, such as tikka masala or rogan josh2 tbsp plain flour500g/1lb 2oz butternut squash, peeled and cut into roughly 2cm/¾in chunks1 carrot, peeled, halved lengthways and cut into roughly 1cm/½in slices400g/14oz can chopped tomatoes400g/14oz can chickpeas, drained and rinsed200g/7oz frozen spinach1 tsp soft light brown sugar400ml/14fl oz hot vegetable stock (made with 1 stock cube)freshly cooked basmati rice, plain or soya yoghurt and assorted chutneys and pickles 1 tbsp sunflower oil 1 onion, thinly sliced 2 garlic cloves, very thinly sliced 3 tbsp Indian medium curry paste, such as tikka masala or rogan josh 2 tbsp plain flour 500g/1lb 2oz butternut squash, peeled and cut into roughly 2cm/¾in chunks 1 carrot, peeled, halved lengthways and cut into roughly 1cm/½in slices 400g/14oz can chopped tomatoes 400g/14oz can chickpeas, drained and rinsed 200g/7oz frozen spinach 1 tsp soft light brown sugar 400ml/14fl oz hot vegetable stock (made with 1 stock cube) freshly cooked basmati rice, plain or soya yoghurt and assorted chutneys and pickles Method Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly. Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock. Stir well, cover with the lid and cook on low for 9–11 hours, or until the vegetables are tender and the spices have mellowed. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles. Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly. Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly. Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock. Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock. Stir well, cover with the lid and cook on low for 9–11 hours, or until the vegetables are tender and the spices have mellowed. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles. Stir well, cover with the lid and cook on low for 9–11 hours, or until the vegetables are tender and the spices have mellowed. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd9eb3bdbfd0cc00029" }
eee550ab53bd0ce5e91e36b414498cd00f836cf78d90db2c0d7b849c4dd78a96
Slow cooker roast chicken recipe An average of 4.8 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/slow_cooker_roast_22820_16x9.jpg Cooking a whole chicken in a slow cooker keeps it tender and moist. Serve with all the trimmings for an easy Sunday lunch. Each serving provides 355 kcal, 57g protein, 3g carbohydrate (of which 2g sugars), 12.5g fat (of which 3g saturates), 0.8g fibre and 1.7g salt. 1 onion thickly sliced1.5–1.6kg/3lb 5oz–3lb 8oz whole chicken1 tbsp olive or sunflower oil1 tsp paprika 1 tsp flaked sea salt or ½ tsp fine salt½ tsp coarsely ground black pepperfreshly ground black pepper 1 onion thickly sliced 1.5–1.6kg/3lb 5oz–3lb 8oz whole chicken 1 tbsp olive or sunflower oil 1 tsp paprika 1 tsp flaked sea salt or ½ tsp fine salt ½ tsp coarsely ground black pepper freshly ground black pepper Method Scatter the onion over the base of a slow cooker. Remove any trussing string from the chicken and place, breast-side up, on top.Pour the oil into a small bowl. Stir in the paprika, salt and pepper. Brush the oil over the chicken.Cover the slow cooker with the lid and cook on high for 4–4 ½ hours or until the chicken is tender and thoroughly cooked – the meat should be almost falling off the bones. Remove the lid and pierce the thickest part of the bird with a skewer and make sure the juices run clear. If you wiggle one of the legs, it should move very easily. Transfer the chicken carefully to a board to rest.Strain the cooking liquor through a sieve and use as a thin gravy. (You can thicken it by simmering in a saucepan or adding a couple of teaspoons of gravy granules, if you like.)Carve into slices and serve. Scatter the onion over the base of a slow cooker. Remove any trussing string from the chicken and place, breast-side up, on top. Scatter the onion over the base of a slow cooker. Remove any trussing string from the chicken and place, breast-side up, on top. Pour the oil into a small bowl. Stir in the paprika, salt and pepper. Brush the oil over the chicken. Pour the oil into a small bowl. Stir in the paprika, salt and pepper. Brush the oil over the chicken. Cover the slow cooker with the lid and cook on high for 4–4 ½ hours or until the chicken is tender and thoroughly cooked – the meat should be almost falling off the bones. Remove the lid and pierce the thickest part of the bird with a skewer and make sure the juices run clear. If you wiggle one of the legs, it should move very easily. Cover the slow cooker with the lid and cook on high for 4–4 ½ hours or until the chicken is tender and thoroughly cooked – the meat should be almost falling off the bones. Remove the lid and pierce the thickest part of the bird with a skewer and make sure the juices run clear. If you wiggle one of the legs, it should move very easily. Transfer the chicken carefully to a board to rest. Transfer the chicken carefully to a board to rest. Strain the cooking liquor through a sieve and use as a thin gravy. (You can thicken it by simmering in a saucepan or adding a couple of teaspoons of gravy granules, if you like.) Strain the cooking liquor through a sieve and use as a thin gravy. (You can thicken it by simmering in a saucepan or adding a couple of teaspoons of gravy granules, if you like.) Carve into slices and serve. Carve into slices and serve. Recipe tips The meat from this slow cooker roast chicken is wonderfully moist and tender so any leftovers will be great to use in sandwiches. In November 2023, this recipe was costed at an average of £4.73 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_roast_22820", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker roast chicken recipe", "content": "An average of 4.8 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/slow_cooker_roast_22820_16x9.jpg Cooking a whole chicken in a slow cooker keeps it tender and moist. Serve with all the trimmings for an easy Sunday lunch. Each serving provides 355 kcal, 57g protein, 3g carbohydrate (of which 2g sugars), 12.5g fat (of which 3g saturates), 0.8g fibre and 1.7g salt. 1 onion thickly sliced1.5–1.6kg/3lb 5oz–3lb 8oz whole chicken1 tbsp olive or sunflower oil1 tsp paprika 1 tsp flaked sea salt or ½ tsp fine salt½ tsp coarsely ground black pepperfreshly ground black pepper 1 onion thickly sliced 1.5–1.6kg/3lb 5oz–3lb 8oz whole chicken 1 tbsp olive or sunflower oil 1 tsp paprika 1 tsp flaked sea salt or ½ tsp fine salt ½ tsp coarsely ground black pepper freshly ground black pepper Method Scatter the onion over the base of a slow cooker. Remove any trussing string from the chicken and place, breast-side up, on top.Pour the oil into a small bowl. Stir in the paprika, salt and pepper. Brush the oil over the chicken.Cover the slow cooker with the lid and cook on high for 4–4 ½ hours or until the chicken is tender and thoroughly cooked – the meat should be almost falling off the bones. Remove the lid and pierce the thickest part of the bird with a skewer and make sure the juices run clear. If you wiggle one of the legs, it should move very easily. Transfer the chicken carefully to a board to rest.Strain the cooking liquor through a sieve and use as a thin gravy. (You can thicken it by simmering in a saucepan or adding a couple of teaspoons of gravy granules, if you like.)Carve into slices and serve. Scatter the onion over the base of a slow cooker. Remove any trussing string from the chicken and place, breast-side up, on top. Scatter the onion over the base of a slow cooker. Remove any trussing string from the chicken and place, breast-side up, on top. Pour the oil into a small bowl. Stir in the paprika, salt and pepper. Brush the oil over the chicken. Pour the oil into a small bowl. Stir in the paprika, salt and pepper. Brush the oil over the chicken. Cover the slow cooker with the lid and cook on high for 4–4 ½ hours or until the chicken is tender and thoroughly cooked – the meat should be almost falling off the bones. Remove the lid and pierce the thickest part of the bird with a skewer and make sure the juices run clear. If you wiggle one of the legs, it should move very easily. Cover the slow cooker with the lid and cook on high for 4–4 ½ hours or until the chicken is tender and thoroughly cooked – the meat should be almost falling off the bones. Remove the lid and pierce the thickest part of the bird with a skewer and make sure the juices run clear. If you wiggle one of the legs, it should move very easily. Transfer the chicken carefully to a board to rest. Transfer the chicken carefully to a board to rest. Strain the cooking liquor through a sieve and use as a thin gravy. (You can thicken it by simmering in a saucepan or adding a couple of teaspoons of gravy granules, if you like.) Strain the cooking liquor through a sieve and use as a thin gravy. (You can thicken it by simmering in a saucepan or adding a couple of teaspoons of gravy granules, if you like.) Carve into slices and serve. Carve into slices and serve. Recipe tips The meat from this slow cooker roast chicken is wonderfully moist and tender so any leftovers will be great to use in sandwiches. In November 2023, this recipe was costed at an average of £4.73 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd9eb3bdbfd0cc0002a" }
b1fc286c39c1973c97f095252181e3221a0a5dba4a96a3f4e7fc48de55828b9b
Slow cooker chicken pie filling recipe An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_leek_pie_27675_16x9.jpg This is planning ahead- cook this tasty slow-cooker chicken pie filling a day ahead so that it's ready for topping with all-butter puff pastry. Making pie as easy as... pie. 1 tsp vegetable oil6 skinless, boneless chicken thighs (about 500g/1lb 2oz), cut into bite-sized piecessalt and freshly ground black pepper3 medium leeks, trimmed1 onion, choppeda few sprigs fresh thyme1 tbsp butter2 tbsp plain flour350ml/12fl oz good-quality chicken stock100g/31/2oz good-quality ham, torn into bite-sized pieces 100g/31/2oz crème fraîche, optional 1 tsp vegetable oil 6 skinless, boneless chicken thighs (about 500g/1lb 2oz), cut into bite-sized pieces salt and freshly ground black pepper 3 medium leeks, trimmed 1 onion, chopped a few sprigs fresh thyme 1 tbsp butter 2 tbsp plain flour 350ml/12fl oz good-quality chicken stock 100g/31/2oz good-quality ham, torn into bite-sized pieces 100g/31/2oz crème fraîche, optional Method Heat the oil in a large non-stick frying pan. Season the chicken with salt and freshly ground black pepper and fry over a high heat for 10 minutes until golden-brown all over. Meanwhile, slice the leeks into 1cm/½in rounds. Place the leeks, the onion and the thyme leaves into the slow cooker. Top with the chicken.Add the butter to the pan, let it melt, then stir in the flour and cook for one minute or until pale gold and bubbling. Take the pan from the heat, then gradually whisk in the stock to make a smooth sauce. It will be very thick at first, but keep going. Pour the sauce over the chicken and vegetables, then cover and cook on low for 4 hours, or until the meat is very tender. Season with salt and freshly ground black pepper. Allow to cool, then chill.Stir in the ham and the crème fraîche (if using) into the chilled chicken mixture and it's ready to top with shortcrust or puff-pastry. Bake in a hot oven for 40 minutes or until piping hot and golden brown. Heat the oil in a large non-stick frying pan. Season the chicken with salt and freshly ground black pepper and fry over a high heat for 10 minutes until golden-brown all over. Heat the oil in a large non-stick frying pan. Season the chicken with salt and freshly ground black pepper and fry over a high heat for 10 minutes until golden-brown all over. Meanwhile, slice the leeks into 1cm/½in rounds. Place the leeks, the onion and the thyme leaves into the slow cooker. Top with the chicken. Meanwhile, slice the leeks into 1cm/½in rounds. Place the leeks, the onion and the thyme leaves into the slow cooker. Top with the chicken. Add the butter to the pan, let it melt, then stir in the flour and cook for one minute or until pale gold and bubbling. Take the pan from the heat, then gradually whisk in the stock to make a smooth sauce. It will be very thick at first, but keep going. Pour the sauce over the chicken and vegetables, then cover and cook on low for 4 hours, or until the meat is very tender. Season with salt and freshly ground black pepper. Allow to cool, then chill. Add the butter to the pan, let it melt, then stir in the flour and cook for one minute or until pale gold and bubbling. Take the pan from the heat, then gradually whisk in the stock to make a smooth sauce. It will be very thick at first, but keep going. Pour the sauce over the chicken and vegetables, then cover and cook on low for 4 hours, or until the meat is very tender. Season with salt and freshly ground black pepper. Allow to cool, then chill. Stir in the ham and the crème fraîche (if using) into the chilled chicken mixture and it's ready to top with shortcrust or puff-pastry. Bake in a hot oven for 40 minutes or until piping hot and golden brown. Stir in the ham and the crème fraîche (if using) into the chilled chicken mixture and it's ready to top with shortcrust or puff-pastry. Bake in a hot oven for 40 minutes or until piping hot and golden brown. Recipe tips All fillings for pastry-topped pies need to be cooled before covering with pastry. Transfer the filling to a large, shallow container to cool the chicken as quickly as possible before chilling for up to two days, or freezing for up to a month.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_and_leek_pie_27675", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker chicken pie filling recipe", "content": "An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_leek_pie_27675_16x9.jpg This is planning ahead- cook this tasty slow-cooker chicken pie filling a day ahead so that it's ready for topping with all-butter puff pastry. Making pie as easy as... pie. 1 tsp vegetable oil6 skinless, boneless chicken thighs (about 500g/1lb 2oz), cut into bite-sized piecessalt and freshly ground black pepper3 medium leeks, trimmed1 onion, choppeda few sprigs fresh thyme1 tbsp butter2 tbsp plain flour350ml/12fl oz good-quality chicken stock100g/31/2oz good-quality ham, torn into bite-sized pieces 100g/31/2oz crème fraîche, optional 1 tsp vegetable oil 6 skinless, boneless chicken thighs (about 500g/1lb 2oz), cut into bite-sized pieces salt and freshly ground black pepper 3 medium leeks, trimmed 1 onion, chopped a few sprigs fresh thyme 1 tbsp butter 2 tbsp plain flour 350ml/12fl oz good-quality chicken stock 100g/31/2oz good-quality ham, torn into bite-sized pieces 100g/31/2oz crème fraîche, optional Method Heat the oil in a large non-stick frying pan. Season the chicken with salt and freshly ground black pepper and fry over a high heat for 10 minutes until golden-brown all over. Meanwhile, slice the leeks into 1cm/½in rounds. Place the leeks, the onion and the thyme leaves into the slow cooker. Top with the chicken.Add the butter to the pan, let it melt, then stir in the flour and cook for one minute or until pale gold and bubbling. Take the pan from the heat, then gradually whisk in the stock to make a smooth sauce. It will be very thick at first, but keep going. Pour the sauce over the chicken and vegetables, then cover and cook on low for 4 hours, or until the meat is very tender. Season with salt and freshly ground black pepper. Allow to cool, then chill.Stir in the ham and the crème fraîche (if using) into the chilled chicken mixture and it's ready to top with shortcrust or puff-pastry. Bake in a hot oven for 40 minutes or until piping hot and golden brown. Heat the oil in a large non-stick frying pan. Season the chicken with salt and freshly ground black pepper and fry over a high heat for 10 minutes until golden-brown all over. Heat the oil in a large non-stick frying pan. Season the chicken with salt and freshly ground black pepper and fry over a high heat for 10 minutes until golden-brown all over. Meanwhile, slice the leeks into 1cm/½in rounds. Place the leeks, the onion and the thyme leaves into the slow cooker. Top with the chicken. Meanwhile, slice the leeks into 1cm/½in rounds. Place the leeks, the onion and the thyme leaves into the slow cooker. Top with the chicken. Add the butter to the pan, let it melt, then stir in the flour and cook for one minute or until pale gold and bubbling. Take the pan from the heat, then gradually whisk in the stock to make a smooth sauce. It will be very thick at first, but keep going. Pour the sauce over the chicken and vegetables, then cover and cook on low for 4 hours, or until the meat is very tender. Season with salt and freshly ground black pepper. Allow to cool, then chill. Add the butter to the pan, let it melt, then stir in the flour and cook for one minute or until pale gold and bubbling. Take the pan from the heat, then gradually whisk in the stock to make a smooth sauce. It will be very thick at first, but keep going. Pour the sauce over the chicken and vegetables, then cover and cook on low for 4 hours, or until the meat is very tender. Season with salt and freshly ground black pepper. Allow to cool, then chill. Stir in the ham and the crème fraîche (if using) into the chilled chicken mixture and it's ready to top with shortcrust or puff-pastry. Bake in a hot oven for 40 minutes or until piping hot and golden brown. Stir in the ham and the crème fraîche (if using) into the chilled chicken mixture and it's ready to top with shortcrust or puff-pastry. Bake in a hot oven for 40 minutes or until piping hot and golden brown. Recipe tips All fillings for pastry-topped pies need to be cooled before covering with pastry. Transfer the filling to a large, shallow container to cool the chicken as quickly as possible before chilling for up to two days, or freezing for up to a month." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdd9eb3bdbfd0cc0002b" }
c6b893ef289b5c91a3c15140372f8763eb4d5d513e0761502dcf804f8a00397b
Slow cooker meatballs recipe Slow cooker meatballs in tomato sauce An average of 4.5 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_meatballs_28623_16x9.jpg Give the onions a quick fry before adding all the ingredients to the slow cooker to bubble away for most of the day. Serve the meatballs with tagliatelle and plenty of Parmesan. 1 tbsp olive oil1 onion, finely chopped1 garlic clove, crushed400g/14oz can chopped tomatoes2 tbsp tomato purée1 tsp dried oregano or dried mixed herbs¼ tsp dried chilli flakes (optional)1 dried bay leaf12 ready-made fresh beef mince meatballs (around 375g/13oz)salt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 400g/14oz can chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano or dried mixed herbs ¼ tsp dried chilli flakes (optional) 1 dried bay leaf 12 ready-made fresh beef mince meatballs (around 375g/13oz) salt and freshly ground black pepper freshly cooked tagliatellegrated Parmesan freshly cooked tagliatelle grated Parmesan Method Heat the oil in a small frying pan and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for a few seconds more. Transfer the cooked onion and garlic to a slow cooker and add the tomatoes, tomato purée, oregano (or dried mixed herbs), chilli (if using) and bay leaf.Pour over 400ml/14fl oz of water, season with a good pinch of salt and lots of ground black pepper and stir well. Add the meatballs and turn to coat in the sauce. Cover with a lid and cook on low for 10-12 hours or until the sauce is thick, the onion is softened and the meatballs are tender. Serve with freshly cooked tagliatelle, and sprinkled with plenty of grated Parmesan. Heat the oil in a small frying pan and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for a few seconds more. Heat the oil in a small frying pan and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for a few seconds more. Transfer the cooked onion and garlic to a slow cooker and add the tomatoes, tomato purée, oregano (or dried mixed herbs), chilli (if using) and bay leaf. Transfer the cooked onion and garlic to a slow cooker and add the tomatoes, tomato purée, oregano (or dried mixed herbs), chilli (if using) and bay leaf. Pour over 400ml/14fl oz of water, season with a good pinch of salt and lots of ground black pepper and stir well. Add the meatballs and turn to coat in the sauce. Pour over 400ml/14fl oz of water, season with a good pinch of salt and lots of ground black pepper and stir well. Add the meatballs and turn to coat in the sauce. Cover with a lid and cook on low for 10-12 hours or until the sauce is thick, the onion is softened and the meatballs are tender. Serve with freshly cooked tagliatelle, and sprinkled with plenty of grated Parmesan. Cover with a lid and cook on low for 10-12 hours or until the sauce is thick, the onion is softened and the meatballs are tender. Serve with freshly cooked tagliatelle, and sprinkled with plenty of grated Parmesan.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_meatballs_28623", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker meatballs recipe", "content": "Slow cooker meatballs in tomato sauce An average of 4.5 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_meatballs_28623_16x9.jpg Give the onions a quick fry before adding all the ingredients to the slow cooker to bubble away for most of the day. Serve the meatballs with tagliatelle and plenty of Parmesan. 1 tbsp olive oil1 onion, finely chopped1 garlic clove, crushed400g/14oz can chopped tomatoes2 tbsp tomato purée1 tsp dried oregano or dried mixed herbs¼ tsp dried chilli flakes (optional)1 dried bay leaf12 ready-made fresh beef mince meatballs (around 375g/13oz)salt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 400g/14oz can chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano or dried mixed herbs ¼ tsp dried chilli flakes (optional) 1 dried bay leaf 12 ready-made fresh beef mince meatballs (around 375g/13oz) salt and freshly ground black pepper freshly cooked tagliatellegrated Parmesan freshly cooked tagliatelle grated Parmesan Method Heat the oil in a small frying pan and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for a few seconds more. Transfer the cooked onion and garlic to a slow cooker and add the tomatoes, tomato purée, oregano (or dried mixed herbs), chilli (if using) and bay leaf.Pour over 400ml/14fl oz of water, season with a good pinch of salt and lots of ground black pepper and stir well. Add the meatballs and turn to coat in the sauce. Cover with a lid and cook on low for 10-12 hours or until the sauce is thick, the onion is softened and the meatballs are tender. Serve with freshly cooked tagliatelle, and sprinkled with plenty of grated Parmesan. Heat the oil in a small frying pan and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for a few seconds more. Heat the oil in a small frying pan and fry the onion for 4–5 minutes, or until softened and lightly browned, stirring regularly. Add the garlic and cook for a few seconds more. Transfer the cooked onion and garlic to a slow cooker and add the tomatoes, tomato purée, oregano (or dried mixed herbs), chilli (if using) and bay leaf. Transfer the cooked onion and garlic to a slow cooker and add the tomatoes, tomato purée, oregano (or dried mixed herbs), chilli (if using) and bay leaf. Pour over 400ml/14fl oz of water, season with a good pinch of salt and lots of ground black pepper and stir well. Add the meatballs and turn to coat in the sauce. Pour over 400ml/14fl oz of water, season with a good pinch of salt and lots of ground black pepper and stir well. Add the meatballs and turn to coat in the sauce. Cover with a lid and cook on low for 10-12 hours or until the sauce is thick, the onion is softened and the meatballs are tender. Serve with freshly cooked tagliatelle, and sprinkled with plenty of grated Parmesan. Cover with a lid and cook on low for 10-12 hours or until the sauce is thick, the onion is softened and the meatballs are tender. Serve with freshly cooked tagliatelle, and sprinkled with plenty of grated Parmesan." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddaeb3bdbfd0cc0002c" }
07573cce70c6174fd903be679d9d7c0a17162ca60383c023e17c82f8760c857a
Easy slow cooker beef stew recipe An average of 4.6 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_stew_24305_16x9.jpg An easy slow cooker beef stew that's ready when you are. Throw store cupboard ingredients into the slow cooker with some inexpensive braising steak and serve with mash. Each serving (without mash) provides 293 kcal, 34g protein, 13g carbohydrates (of which 13g sugars), 11g fat (of which 4g saturates), 4g fibre and 2.5g salt. 600ml/20fl oz just-boiled water1 beef stock cube2 tbsp tomato purée1 tbsp yeast extract900g/2lb good-quality braising steak, trimmed and cut into roughly 4cm/1½in chunks100g/3½oz smoked bacon lardons, or sliced smoked back bacon2 onions, thinly sliced4 carrots (about 400g/14oz), peeled and cut into roughly 3cm/1¼in chunks4 celery sticks, trimmed and cut into roughly 3cm/1¼in lengths3 tbsp plain flour (25g/1oz)1 tsp flaked sea salt, plus extra to season1 tsp dried mixed herbs1 bay leaf (dried or fresh)ground black peppermashed potatoes, to serve 600ml/20fl oz just-boiled water 1 beef stock cube 2 tbsp tomato purée 1 tbsp yeast extract 900g/2lb good-quality braising steak, trimmed and cut into roughly 4cm/1½in chunks 100g/3½oz smoked bacon lardons, or sliced smoked back bacon 2 onions, thinly sliced 4 carrots (about 400g/14oz), peeled and cut into roughly 3cm/1¼in chunks 4 celery sticks, trimmed and cut into roughly 3cm/1¼in lengths 3 tbsp plain flour (25g/1oz) 1 tsp flaked sea salt, plus extra to season 1 tsp dried mixed herbs 1 bay leaf (dried or fresh) ground black pepper mashed potatoes, to serve Method Pour the just-boiled water into a heatproof measuring jug, add the stock cube, tomato purée and yeast extract. Stir well until the cube has dissolved and set aside. Put the beef, bacon and vegetables in a slow cooker, sprinkle over the flour and add the salt, herbs and plenty of freshly ground black pepper. Toss together. Add the stock mixture and stir well. Cover with the lid and cook on low for 8–10 hours, until the beef and vegetables are tender. Serve the beef stew with mashed potatoes. Pour the just-boiled water into a heatproof measuring jug, add the stock cube, tomato purée and yeast extract. Stir well until the cube has dissolved and set aside. Pour the just-boiled water into a heatproof measuring jug, add the stock cube, tomato purée and yeast extract. Stir well until the cube has dissolved and set aside. Put the beef, bacon and vegetables in a slow cooker, sprinkle over the flour and add the salt, herbs and plenty of freshly ground black pepper. Toss together. Add the stock mixture and stir well. Put the beef, bacon and vegetables in a slow cooker, sprinkle over the flour and add the salt, herbs and plenty of freshly ground black pepper. Toss together. Add the stock mixture and stir well. Cover with the lid and cook on low for 8–10 hours, until the beef and vegetables are tender. Serve the beef stew with mashed potatoes. Cover with the lid and cook on low for 8–10 hours, until the beef and vegetables are tender. Serve the beef stew with mashed potatoes. Recipe tips Beef shin or beef brisket will also work in this stew. You can pack the slow cooker the night before and keep it in the fridge, but you must add cooled beef stock instead of hot. Take the packed slow cooker out of the fridge for 30 minutes before putting it on to reduce the risk of cracking the dish. The stew will take 10 hours if started from cold.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_beef_stew_24305", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy slow cooker beef stew recipe", "content": "An average of 4.6 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_stew_24305_16x9.jpg An easy slow cooker beef stew that's ready when you are. Throw store cupboard ingredients into the slow cooker with some inexpensive braising steak and serve with mash. Each serving (without mash) provides 293 kcal, 34g protein, 13g carbohydrates (of which 13g sugars), 11g fat (of which 4g saturates), 4g fibre and 2.5g salt. 600ml/20fl oz just-boiled water1 beef stock cube2 tbsp tomato purée1 tbsp yeast extract900g/2lb good-quality braising steak, trimmed and cut into roughly 4cm/1½in chunks100g/3½oz smoked bacon lardons, or sliced smoked back bacon2 onions, thinly sliced4 carrots (about 400g/14oz), peeled and cut into roughly 3cm/1¼in chunks4 celery sticks, trimmed and cut into roughly 3cm/1¼in lengths3 tbsp plain flour (25g/1oz)1 tsp flaked sea salt, plus extra to season1 tsp dried mixed herbs1 bay leaf (dried or fresh)ground black peppermashed potatoes, to serve 600ml/20fl oz just-boiled water 1 beef stock cube 2 tbsp tomato purée 1 tbsp yeast extract 900g/2lb good-quality braising steak, trimmed and cut into roughly 4cm/1½in chunks 100g/3½oz smoked bacon lardons, or sliced smoked back bacon 2 onions, thinly sliced 4 carrots (about 400g/14oz), peeled and cut into roughly 3cm/1¼in chunks 4 celery sticks, trimmed and cut into roughly 3cm/1¼in lengths 3 tbsp plain flour (25g/1oz) 1 tsp flaked sea salt, plus extra to season 1 tsp dried mixed herbs 1 bay leaf (dried or fresh) ground black pepper mashed potatoes, to serve Method Pour the just-boiled water into a heatproof measuring jug, add the stock cube, tomato purée and yeast extract. Stir well until the cube has dissolved and set aside. Put the beef, bacon and vegetables in a slow cooker, sprinkle over the flour and add the salt, herbs and plenty of freshly ground black pepper. Toss together. Add the stock mixture and stir well. Cover with the lid and cook on low for 8–10 hours, until the beef and vegetables are tender. Serve the beef stew with mashed potatoes. Pour the just-boiled water into a heatproof measuring jug, add the stock cube, tomato purée and yeast extract. Stir well until the cube has dissolved and set aside. Pour the just-boiled water into a heatproof measuring jug, add the stock cube, tomato purée and yeast extract. Stir well until the cube has dissolved and set aside. Put the beef, bacon and vegetables in a slow cooker, sprinkle over the flour and add the salt, herbs and plenty of freshly ground black pepper. Toss together. Add the stock mixture and stir well. Put the beef, bacon and vegetables in a slow cooker, sprinkle over the flour and add the salt, herbs and plenty of freshly ground black pepper. Toss together. Add the stock mixture and stir well. Cover with the lid and cook on low for 8–10 hours, until the beef and vegetables are tender. Serve the beef stew with mashed potatoes. Cover with the lid and cook on low for 8–10 hours, until the beef and vegetables are tender. Serve the beef stew with mashed potatoes. Recipe tips Beef shin or beef brisket will also work in this stew. You can pack the slow cooker the night before and keep it in the fridge, but you must add cooled beef stock instead of hot. Take the packed slow cooker out of the fridge for 30 minutes before putting it on to reduce the risk of cracking the dish. The stew will take 10 hours if started from cold." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddaeb3bdbfd0cc0002d" }
a032652df4656920342bfa49b59a4712c7cd34802425afcc59f0f0bc302af2ed
Slow cooker pulled chicken tacos recipe An average of 4.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_36183_16x9.jpg This slow cooker pulled chicken recipe is perfect piled into tacos and wraps, or used as a filling for jacket potatoes. It uses affordable, easy-to-find ingredients the whole family will love. If you like a little more heat, add ½-1tsp dried chilli flakes or chilli powder to the pot. Each serving (excluding tortillas) provides 459 kcal, 46g protein, 28g carbohydrate (of which 27g sugars), 17g fat (of which 5.1g saturates), 1.4g fibre and 1.5g salt. 100g/3½oz tomato ketchup4 tbsp runny honey3 tbsp Worcestershire sauce75ml/2½fl oz orange juice (see tip)1 tsp hot smoked paprika2 garlic cloves, thinly sliced, or 1 tsp garlic granules6–8 boneless, skinless chicken thighssalt and freshly ground black pepper 100g/3½oz tomato ketchup 4 tbsp runny honey 3 tbsp Worcestershire sauce 75ml/2½fl oz orange juice (see tip) 1 tsp hot smoked paprika 2 garlic cloves, thinly sliced, or 1 tsp garlic granules 6–8 boneless, skinless chicken thighs salt and freshly ground black pepper mini flour tortillas, warmedsoured creamfresh coriander, choppedlimes, cut into wedges mini flour tortillas, warmed soured cream fresh coriander, chopped limes, cut into wedges Method Put the ketchup, honey, Worcestershire sauce, orange juice, paprika and garlic in the slow cooker. Sprinkle with a generous pinch of salt and plenty of freshly ground black pepper and mix well.Add the chicken thighs and turn to coat in the sauce. Move the thighs away from the sides of the pot so they don’t stick when the sauce reduces as it simmers.Cover and cook on low for 5–7 hours, or until the chicken is very tender.Remove the lid and use two forks to break up and shred the chicken while mixing with the sweet, smoked sauce. The sauce will thicken the longer the chicken is cooked, so ladle a little out before shredding the chicken if cooking for the shorter time.To serve, spoon the chicken into warmed mini tortillas along with soured cream and fresh coriander. Serve with lime wedges for squeezing. Put the ketchup, honey, Worcestershire sauce, orange juice, paprika and garlic in the slow cooker. Sprinkle with a generous pinch of salt and plenty of freshly ground black pepper and mix well. Put the ketchup, honey, Worcestershire sauce, orange juice, paprika and garlic in the slow cooker. Sprinkle with a generous pinch of salt and plenty of freshly ground black pepper and mix well. Add the chicken thighs and turn to coat in the sauce. Move the thighs away from the sides of the pot so they don’t stick when the sauce reduces as it simmers. Add the chicken thighs and turn to coat in the sauce. Move the thighs away from the sides of the pot so they don’t stick when the sauce reduces as it simmers. Cover and cook on low for 5–7 hours, or until the chicken is very tender. Cover and cook on low for 5–7 hours, or until the chicken is very tender. Remove the lid and use two forks to break up and shred the chicken while mixing with the sweet, smoked sauce. The sauce will thicken the longer the chicken is cooked, so ladle a little out before shredding the chicken if cooking for the shorter time. Remove the lid and use two forks to break up and shred the chicken while mixing with the sweet, smoked sauce. The sauce will thicken the longer the chicken is cooked, so ladle a little out before shredding the chicken if cooking for the shorter time. To serve, spoon the chicken into warmed mini tortillas along with soured cream and fresh coriander. Serve with lime wedges for squeezing. To serve, spoon the chicken into warmed mini tortillas along with soured cream and fresh coriander. Serve with lime wedges for squeezing. Recipe tips If you are short on time, switch your slow cooker to high and the chicken will be ready in about 3 hours. The sauce will still be fairly liquid at this point, but you can transfer to a saucepan and simmer on the hob for a 4–5 minutes until reduced, before pouring back over the chicken. Use orange juice from a carton or the freshly squeezed juice of 1 orange should give around 75ml/2½fl oz.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_chicken_36183", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker pulled chicken tacos recipe", "content": "An average of 4.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_36183_16x9.jpg This slow cooker pulled chicken recipe is perfect piled into tacos and wraps, or used as a filling for jacket potatoes. It uses affordable, easy-to-find ingredients the whole family will love. If you like a little more heat, add ½-1tsp dried chilli flakes or chilli powder to the pot. Each serving (excluding tortillas) provides 459 kcal, 46g protein, 28g carbohydrate (of which 27g sugars), 17g fat (of which 5.1g saturates), 1.4g fibre and 1.5g salt. 100g/3½oz tomato ketchup4 tbsp runny honey3 tbsp Worcestershire sauce75ml/2½fl oz orange juice (see tip)1 tsp hot smoked paprika2 garlic cloves, thinly sliced, or 1 tsp garlic granules6–8 boneless, skinless chicken thighssalt and freshly ground black pepper 100g/3½oz tomato ketchup 4 tbsp runny honey 3 tbsp Worcestershire sauce 75ml/2½fl oz orange juice (see tip) 1 tsp hot smoked paprika 2 garlic cloves, thinly sliced, or 1 tsp garlic granules 6–8 boneless, skinless chicken thighs salt and freshly ground black pepper mini flour tortillas, warmedsoured creamfresh coriander, choppedlimes, cut into wedges mini flour tortillas, warmed soured cream fresh coriander, chopped limes, cut into wedges Method Put the ketchup, honey, Worcestershire sauce, orange juice, paprika and garlic in the slow cooker. Sprinkle with a generous pinch of salt and plenty of freshly ground black pepper and mix well.Add the chicken thighs and turn to coat in the sauce. Move the thighs away from the sides of the pot so they don’t stick when the sauce reduces as it simmers.Cover and cook on low for 5–7 hours, or until the chicken is very tender.Remove the lid and use two forks to break up and shred the chicken while mixing with the sweet, smoked sauce. The sauce will thicken the longer the chicken is cooked, so ladle a little out before shredding the chicken if cooking for the shorter time.To serve, spoon the chicken into warmed mini tortillas along with soured cream and fresh coriander. Serve with lime wedges for squeezing. Put the ketchup, honey, Worcestershire sauce, orange juice, paprika and garlic in the slow cooker. Sprinkle with a generous pinch of salt and plenty of freshly ground black pepper and mix well. Put the ketchup, honey, Worcestershire sauce, orange juice, paprika and garlic in the slow cooker. Sprinkle with a generous pinch of salt and plenty of freshly ground black pepper and mix well. Add the chicken thighs and turn to coat in the sauce. Move the thighs away from the sides of the pot so they don’t stick when the sauce reduces as it simmers. Add the chicken thighs and turn to coat in the sauce. Move the thighs away from the sides of the pot so they don’t stick when the sauce reduces as it simmers. Cover and cook on low for 5–7 hours, or until the chicken is very tender. Cover and cook on low for 5–7 hours, or until the chicken is very tender. Remove the lid and use two forks to break up and shred the chicken while mixing with the sweet, smoked sauce. The sauce will thicken the longer the chicken is cooked, so ladle a little out before shredding the chicken if cooking for the shorter time. Remove the lid and use two forks to break up and shred the chicken while mixing with the sweet, smoked sauce. The sauce will thicken the longer the chicken is cooked, so ladle a little out before shredding the chicken if cooking for the shorter time. To serve, spoon the chicken into warmed mini tortillas along with soured cream and fresh coriander. Serve with lime wedges for squeezing. To serve, spoon the chicken into warmed mini tortillas along with soured cream and fresh coriander. Serve with lime wedges for squeezing. Recipe tips If you are short on time, switch your slow cooker to high and the chicken will be ready in about 3 hours. The sauce will still be fairly liquid at this point, but you can transfer to a saucepan and simmer on the hob for a 4–5 minutes until reduced, before pouring back over the chicken. Use orange juice from a carton or the freshly squeezed juice of 1 orange should give around 75ml/2½fl oz." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddaeb3bdbfd0cc0002e" }
1092db064b7ec44a6af9d95a0d804d37b45802f4c6594c86e776baa6218ea7e3
Slow cooker macaroni cheese recipe An average of 3.4 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_macaroni_84632_16x9.jpg This is a fab no-hassle way to make macaroni cheese. You may find the timings vary a bit between slow cookers. The most important thing is not to let the pasta overcook and turn to mush. Each serving provides 608 kcal, 29g protein, 62g carbohydrates (of which 10g sugars), 26g fat (of which 16g saturates), 4g fibre and 1.2g salt. 400g/14oz dried macaroni200g/7oz extra mature cheddar, coarsely grated200g/7oz ready-grated mozzarella, from a packet410g can evaporated milkfreshly ground black pepper 400g/14oz dried macaroni 200g/7oz extra mature cheddar, coarsely grated 200g/7oz ready-grated mozzarella, from a packet 410g can evaporated milk freshly ground black pepper Method Put the macaroni and both types of cheese in a slow cooker. Pour over the evaporated milk and add 700ml/1¼ pint of water. Season with pepper and stir.Cover and cook on high for 1½ hours, or until all the cheese has melted and the pasta is almost tender. Stir really well, then cover and cook for a further 15 minutes, or until the pasta is tender but holding its shape. Serve immediately – the longer the pasta sits, the softer it will become. Put the macaroni and both types of cheese in a slow cooker. Put the macaroni and both types of cheese in a slow cooker. Pour over the evaporated milk and add 700ml/1¼ pint of water. Season with pepper and stir. Pour over the evaporated milk and add 700ml/1¼ pint of water. Season with pepper and stir. Cover and cook on high for 1½ hours, or until all the cheese has melted and the pasta is almost tender. Stir really well, then cover and cook for a further 15 minutes, or until the pasta is tender but holding its shape. Cover and cook on high for 1½ hours, or until all the cheese has melted and the pasta is almost tender. Stir really well, then cover and cook for a further 15 minutes, or until the pasta is tender but holding its shape. Serve immediately – the longer the pasta sits, the softer it will become. Serve immediately – the longer the pasta sits, the softer it will become. Recipe tips It's important to use ready-grated mozzarella for this recipe for a consistently smooth sauce. If you like, you can transfer to a flame-proof dish, sprinkle with more grated cheese and grill until golden
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow-cooker_macaroni_84632", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker macaroni cheese recipe", "content": "An average of 3.4 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_macaroni_84632_16x9.jpg This is a fab no-hassle way to make macaroni cheese. You may find the timings vary a bit between slow cookers. The most important thing is not to let the pasta overcook and turn to mush. Each serving provides 608 kcal, 29g protein, 62g carbohydrates (of which 10g sugars), 26g fat (of which 16g saturates), 4g fibre and 1.2g salt. 400g/14oz dried macaroni200g/7oz extra mature cheddar, coarsely grated200g/7oz ready-grated mozzarella, from a packet410g can evaporated milkfreshly ground black pepper 400g/14oz dried macaroni 200g/7oz extra mature cheddar, coarsely grated 200g/7oz ready-grated mozzarella, from a packet 410g can evaporated milk freshly ground black pepper Method Put the macaroni and both types of cheese in a slow cooker. Pour over the evaporated milk and add 700ml/1¼ pint of water. Season with pepper and stir.Cover and cook on high for 1½ hours, or until all the cheese has melted and the pasta is almost tender. Stir really well, then cover and cook for a further 15 minutes, or until the pasta is tender but holding its shape. Serve immediately – the longer the pasta sits, the softer it will become. Put the macaroni and both types of cheese in a slow cooker. Put the macaroni and both types of cheese in a slow cooker. Pour over the evaporated milk and add 700ml/1¼ pint of water. Season with pepper and stir. Pour over the evaporated milk and add 700ml/1¼ pint of water. Season with pepper and stir. Cover and cook on high for 1½ hours, or until all the cheese has melted and the pasta is almost tender. Stir really well, then cover and cook for a further 15 minutes, or until the pasta is tender but holding its shape. Cover and cook on high for 1½ hours, or until all the cheese has melted and the pasta is almost tender. Stir really well, then cover and cook for a further 15 minutes, or until the pasta is tender but holding its shape. Serve immediately – the longer the pasta sits, the softer it will become. Serve immediately – the longer the pasta sits, the softer it will become. Recipe tips It's important to use ready-grated mozzarella for this recipe for a consistently smooth sauce. If you like, you can transfer to a flame-proof dish, sprinkle with more grated cheese and grill until golden" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddaeb3bdbfd0cc0002f" }
1a74083ed918d6e9aa4603f6923c1746bedf7d125abb44aa2c412ea1df157b73
Slow cooker rice pudding recipe An average of 3.9 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_rice_pudding_31359_16x9.jpg Making rice pudding in a slow cooker is so easy and you only need a few ingredients. Top with a dollop of your favourite jam. If you prefer your rice pudding cold, make it with 900ml/1½ pint of milk instead, as the rice pudding will continue to thicken as it cools. 15g/½oz butter (preferably unsalted)100g/3½oz pudding rice750ml/1¼ pint full-fat milk25g/1oz caster sugar, ideally golden caster sugar (see recipe tip)¼ tsp ground or grated nutmeg (optional)4 heaped tbsp jam, to serve 15g/½oz butter (preferably unsalted) 100g/3½oz pudding rice 750ml/1¼ pint full-fat milk 25g/1oz caster sugar, ideally golden caster sugar (see recipe tip) ¼ tsp ground or grated nutmeg (optional) 4 heaped tbsp jam, to serve Method Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like. Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy. Divide between four dishes and top with jam. Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like. Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like. Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy. Divide between four dishes and top with jam. Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy. Divide between four dishes and top with jam. Recipe tips If you don't have a sweet tooth, you might want to use less sugar. Add half, then taste the milk and adjust to your preference. It's important to use caster sugar as the fine granules will dissolve at the low temperature used in a slow cooker. Golden caster sugar adds a hint of caramel for extra flavour. You will find pudding rice in the supermarket near the baking ingredients or dried fruit. You can use any short grain rice (like paella or risotto rice), but pudding rice gives the creamiest results.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_rice_pudding_31359", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker rice pudding recipe", "content": "An average of 3.9 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_rice_pudding_31359_16x9.jpg Making rice pudding in a slow cooker is so easy and you only need a few ingredients. Top with a dollop of your favourite jam. If you prefer your rice pudding cold, make it with 900ml/1½ pint of milk instead, as the rice pudding will continue to thicken as it cools. 15g/½oz butter (preferably unsalted)100g/3½oz pudding rice750ml/1¼ pint full-fat milk25g/1oz caster sugar, ideally golden caster sugar (see recipe tip)¼ tsp ground or grated nutmeg (optional)4 heaped tbsp jam, to serve 15g/½oz butter (preferably unsalted) 100g/3½oz pudding rice 750ml/1¼ pint full-fat milk 25g/1oz caster sugar, ideally golden caster sugar (see recipe tip) ¼ tsp ground or grated nutmeg (optional) 4 heaped tbsp jam, to serve Method Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like. Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy. Divide between four dishes and top with jam. Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like. Grease the inside of your slow cooker pot generously with the butter. Put the rice, milk and sugar in the dish. Add a little nutmeg if you like. Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy. Divide between four dishes and top with jam. Stir gently, then cover with the lid and cook on low for 3–4 hours, or until the rice is tender and creamy. Divide between four dishes and top with jam. Recipe tips If you don't have a sweet tooth, you might want to use less sugar. Add half, then taste the milk and adjust to your preference. It's important to use caster sugar as the fine granules will dissolve at the low temperature used in a slow cooker. Golden caster sugar adds a hint of caramel for extra flavour. You will find pudding rice in the supermarket near the baking ingredients or dried fruit. You can use any short grain rice (like paella or risotto rice), but pudding rice gives the creamiest results." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddbeb3bdbfd0cc00030" }
dac1f5cf2f9c611094fe0fcab690b30d66d78c8bf192b13147c62f26d6d7a339
Slow cooker vegan bean chilli recipe An average of 4.8 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooked_vegan_chilli_44057_16x9.jpg Get this vegan chilli going in the slow cooker and you’ll come back to a comforting dish to enjoy with rice, avocado, dairy-free yoghurt, coriander and lime wedges. A cheap, comforting dinner. Each serving provides 332 kcal, 12.5g protein, 57g carbohydrate (of which 21g sugars), 1g fat (of which 0.5g saturates), 15g fibre and 0.7g salt. 8 spring onions, trimmed and thinly sliced450g/1lb sweet potato, peeled and cut into roughly 2cm/¾in chunks1 yellow pepper, seeds removed, finely chopped2 garlic cloves, crushed¼–½ tsp dried chilli flakes, depending on taste1 tsp ground cumin1 tsp ground coriander½ cinnamon stick or ¼ tsp ground cinnamon1 tbsp soft brown sugar150ml/5fl oz hot vegetable stock (made with 1 vegan vegetable stock cube)400g tin chopped tomatoes395g tin red kidney beans in chilli sauce400g tin mixed beans, drained and rinsed1 tsp dried mixed herbssalt and ground black pepper 8 spring onions, trimmed and thinly sliced 450g/1lb sweet potato, peeled and cut into roughly 2cm/¾in chunks 1 yellow pepper, seeds removed, finely chopped 2 garlic cloves, crushed ¼–½ tsp dried chilli flakes, depending on taste 1 tsp ground cumin 1 tsp ground coriander ½ cinnamon stick or ¼ tsp ground cinnamon 1 tbsp soft brown sugar 150ml/5fl oz hot vegetable stock (made with 1 vegan vegetable stock cube) 400g tin chopped tomatoes 395g tin red kidney beans in chilli sauce 400g tin mixed beans, drained and rinsed 1 tsp dried mixed herbs salt and ground black pepper freshly cooked ricesliced avocadodairy-free yoghurtfresh coriander lime wedges freshly cooked rice sliced avocado dairy-free yoghurt fresh coriander lime wedges Method Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours, or until the sauce is thick, the sweet potato is tender and the spices have mellowed. If you get a chance, stir the chilli halfway through the cooking time, quickly replacing the lid.Serve with freshly cooked rice, sliced avocado, dairy-free yoghurt, fresh coriander and lime wedges for squeezing. Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours, or until the sauce is thick, the sweet potato is tender and the spices have mellowed. Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours, or until the sauce is thick, the sweet potato is tender and the spices have mellowed. If you get a chance, stir the chilli halfway through the cooking time, quickly replacing the lid. If you get a chance, stir the chilli halfway through the cooking time, quickly replacing the lid. Serve with freshly cooked rice, sliced avocado, dairy-free yoghurt, fresh coriander and lime wedges for squeezing. Serve with freshly cooked rice, sliced avocado, dairy-free yoghurt, fresh coriander and lime wedges for squeezing.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow-cooked_vegan_chilli_44057", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker vegan bean chilli recipe", "content": "An average of 4.8 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooked_vegan_chilli_44057_16x9.jpg Get this vegan chilli going in the slow cooker and you’ll come back to a comforting dish to enjoy with rice, avocado, dairy-free yoghurt, coriander and lime wedges. A cheap, comforting dinner. Each serving provides 332 kcal, 12.5g protein, 57g carbohydrate (of which 21g sugars), 1g fat (of which 0.5g saturates), 15g fibre and 0.7g salt. 8 spring onions, trimmed and thinly sliced450g/1lb sweet potato, peeled and cut into roughly 2cm/¾in chunks1 yellow pepper, seeds removed, finely chopped2 garlic cloves, crushed¼–½ tsp dried chilli flakes, depending on taste1 tsp ground cumin1 tsp ground coriander½ cinnamon stick or ¼ tsp ground cinnamon1 tbsp soft brown sugar150ml/5fl oz hot vegetable stock (made with 1 vegan vegetable stock cube)400g tin chopped tomatoes395g tin red kidney beans in chilli sauce400g tin mixed beans, drained and rinsed1 tsp dried mixed herbssalt and ground black pepper 8 spring onions, trimmed and thinly sliced 450g/1lb sweet potato, peeled and cut into roughly 2cm/¾in chunks 1 yellow pepper, seeds removed, finely chopped 2 garlic cloves, crushed ¼–½ tsp dried chilli flakes, depending on taste 1 tsp ground cumin 1 tsp ground coriander ½ cinnamon stick or ¼ tsp ground cinnamon 1 tbsp soft brown sugar 150ml/5fl oz hot vegetable stock (made with 1 vegan vegetable stock cube) 400g tin chopped tomatoes 395g tin red kidney beans in chilli sauce 400g tin mixed beans, drained and rinsed 1 tsp dried mixed herbs salt and ground black pepper freshly cooked ricesliced avocadodairy-free yoghurtfresh coriander lime wedges freshly cooked rice sliced avocado dairy-free yoghurt fresh coriander lime wedges Method Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours, or until the sauce is thick, the sweet potato is tender and the spices have mellowed. If you get a chance, stir the chilli halfway through the cooking time, quickly replacing the lid.Serve with freshly cooked rice, sliced avocado, dairy-free yoghurt, fresh coriander and lime wedges for squeezing. Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours, or until the sauce is thick, the sweet potato is tender and the spices have mellowed. Put all the ingredients into a slow cooker. Stir well then cover with the lid and cook on HIGH for 3–4 hours or LOW for 8–10 hours, or until the sauce is thick, the sweet potato is tender and the spices have mellowed. If you get a chance, stir the chilli halfway through the cooking time, quickly replacing the lid. If you get a chance, stir the chilli halfway through the cooking time, quickly replacing the lid. Serve with freshly cooked rice, sliced avocado, dairy-free yoghurt, fresh coriander and lime wedges for squeezing. Serve with freshly cooked rice, sliced avocado, dairy-free yoghurt, fresh coriander and lime wedges for squeezing." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddbeb3bdbfd0cc00031" }
07eb03d37fb683a0121f3c617bc87fdfe7a4f28371913b27171f73cc0625275c
Slow cooker mulligatawny soup recipe An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_mulligatawny_70307_16x9.jpg This hearty, spiced soup makes for an easy meat-free Monday option. Frozen vegetable mixes are perfect for using in slow cookers. There's no need to defrost them first and no early morning chopping, as it’s already been done for you. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £2.29 when checking prices at four UK supermarkets. It's designed to be made in conjunction with a low-cost store cupboard. 1kg/2lb 4oz frozen or fresh casserole vegetable mix (containing root vegetables such as carrot, swede, turnip, onion and celery)1½ tbsp mild curry powder 2 chicken or vegetable stock cubes250g/9oz packet microwave pilau rice15g/½oz fresh coriandersalt and freshly ground black pepper6 slices wholemeal bread, to serve 1kg/2lb 4oz frozen or fresh casserole vegetable mix (containing root vegetables such as carrot, swede, turnip, onion and celery) 1½ tbsp mild curry powder 2 chicken or vegetable stock cubes 250g/9oz packet microwave pilau rice 15g/½oz fresh coriander salt and freshly ground black pepper 6 slices wholemeal bread, to serve Method Boil the kettle. Put the casserole vegetable mix in the slow cooker pot with the curry powder. Crumble in the stock cubes, season with pepper and then pour in 1.1 litres/2 pints boiling water from the kettle. Cover with the lid and cook on low for 8 hours until the vegetables are really tender.Use a potato masher to mash the vegetables thoroughly in the pot until it forms a chunky soup. (If you prefer a slightly creamier finish, blend about a quarter of the soup with a stick blender, blender or food processor and stir back into the remaining soup.)Crumble the rice into the soup to break up any lumps, then stir and leave to warm through for about 10 minutes. Finely chop most of the coriander, reserving some small leaves to garnish, and stir it through. Season to taste with salt and pepper, divide between bowls and sprinkle over the reamining coriander leaves. Serve with the bread for dunking. Boil the kettle. Put the casserole vegetable mix in the slow cooker pot with the curry powder. Crumble in the stock cubes, season with pepper and then pour in 1.1 litres/2 pints boiling water from the kettle. Cover with the lid and cook on low for 8 hours until the vegetables are really tender. Boil the kettle. Put the casserole vegetable mix in the slow cooker pot with the curry powder. Crumble in the stock cubes, season with pepper and then pour in 1.1 litres/2 pints boiling water from the kettle. Cover with the lid and cook on low for 8 hours until the vegetables are really tender. Use a potato masher to mash the vegetables thoroughly in the pot until it forms a chunky soup. (If you prefer a slightly creamier finish, blend about a quarter of the soup with a stick blender, blender or food processor and stir back into the remaining soup.) Use a potato masher to mash the vegetables thoroughly in the pot until it forms a chunky soup. (If you prefer a slightly creamier finish, blend about a quarter of the soup with a stick blender, blender or food processor and stir back into the remaining soup.) Crumble the rice into the soup to break up any lumps, then stir and leave to warm through for about 10 minutes. Finely chop most of the coriander, reserving some small leaves to garnish, and stir it through. Crumble the rice into the soup to break up any lumps, then stir and leave to warm through for about 10 minutes. Finely chop most of the coriander, reserving some small leaves to garnish, and stir it through. Season to taste with salt and pepper, divide between bowls and sprinkle over the reamining coriander leaves. Serve with the bread for dunking. Season to taste with salt and pepper, divide between bowls and sprinkle over the reamining coriander leaves. Serve with the bread for dunking. Recipe tips Any leftovers can be frozen for up to 3 months. If your supermarket doesn’t stock the casserole vegetable mix, swap for 400g/14oz diced potatoes plus 600g/1lb 5oz frozen carrot, bean, pea and sweetcorn mix.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_mulligatawny_70307", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker mulligatawny soup recipe", "content": "An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_mulligatawny_70307_16x9.jpg This hearty, spiced soup makes for an easy meat-free Monday option. Frozen vegetable mixes are perfect for using in slow cookers. There's no need to defrost them first and no early morning chopping, as it’s already been done for you. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £2.29 when checking prices at four UK supermarkets. It's designed to be made in conjunction with a low-cost store cupboard. 1kg/2lb 4oz frozen or fresh casserole vegetable mix (containing root vegetables such as carrot, swede, turnip, onion and celery)1½ tbsp mild curry powder 2 chicken or vegetable stock cubes250g/9oz packet microwave pilau rice15g/½oz fresh coriandersalt and freshly ground black pepper6 slices wholemeal bread, to serve 1kg/2lb 4oz frozen or fresh casserole vegetable mix (containing root vegetables such as carrot, swede, turnip, onion and celery) 1½ tbsp mild curry powder 2 chicken or vegetable stock cubes 250g/9oz packet microwave pilau rice 15g/½oz fresh coriander salt and freshly ground black pepper 6 slices wholemeal bread, to serve Method Boil the kettle. Put the casserole vegetable mix in the slow cooker pot with the curry powder. Crumble in the stock cubes, season with pepper and then pour in 1.1 litres/2 pints boiling water from the kettle. Cover with the lid and cook on low for 8 hours until the vegetables are really tender.Use a potato masher to mash the vegetables thoroughly in the pot until it forms a chunky soup. (If you prefer a slightly creamier finish, blend about a quarter of the soup with a stick blender, blender or food processor and stir back into the remaining soup.)Crumble the rice into the soup to break up any lumps, then stir and leave to warm through for about 10 minutes. Finely chop most of the coriander, reserving some small leaves to garnish, and stir it through. Season to taste with salt and pepper, divide between bowls and sprinkle over the reamining coriander leaves. Serve with the bread for dunking. Boil the kettle. Put the casserole vegetable mix in the slow cooker pot with the curry powder. Crumble in the stock cubes, season with pepper and then pour in 1.1 litres/2 pints boiling water from the kettle. Cover with the lid and cook on low for 8 hours until the vegetables are really tender. Boil the kettle. Put the casserole vegetable mix in the slow cooker pot with the curry powder. Crumble in the stock cubes, season with pepper and then pour in 1.1 litres/2 pints boiling water from the kettle. Cover with the lid and cook on low for 8 hours until the vegetables are really tender. Use a potato masher to mash the vegetables thoroughly in the pot until it forms a chunky soup. (If you prefer a slightly creamier finish, blend about a quarter of the soup with a stick blender, blender or food processor and stir back into the remaining soup.) Use a potato masher to mash the vegetables thoroughly in the pot until it forms a chunky soup. (If you prefer a slightly creamier finish, blend about a quarter of the soup with a stick blender, blender or food processor and stir back into the remaining soup.) Crumble the rice into the soup to break up any lumps, then stir and leave to warm through for about 10 minutes. Finely chop most of the coriander, reserving some small leaves to garnish, and stir it through. Crumble the rice into the soup to break up any lumps, then stir and leave to warm through for about 10 minutes. Finely chop most of the coriander, reserving some small leaves to garnish, and stir it through. Season to taste with salt and pepper, divide between bowls and sprinkle over the reamining coriander leaves. Serve with the bread for dunking. Season to taste with salt and pepper, divide between bowls and sprinkle over the reamining coriander leaves. Serve with the bread for dunking. Recipe tips Any leftovers can be frozen for up to 3 months. If your supermarket doesn’t stock the casserole vegetable mix, swap for 400g/14oz diced potatoes plus 600g/1lb 5oz frozen carrot, bean, pea and sweetcorn mix." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddbeb3bdbfd0cc00032" }
79308515d587cfbedfbd93ff45316873d29a86ce05ec66a87b38c621e0d7711a
Slow cooker sticky sausages with marmalade recipe An average of 2.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_sticky_74271_16x9.jpg With just six ingredients, this mustard and marmalade sausage casserole is sure to become a weeknight go-to. Browning the sausages first is more about appearance than flavour, so feel free to skip that bit if you don’t mind what the finished bangers look like. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £3.44 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 150g/5½oz marmalade 85g/3oz wholegrain mustard 200g/7oz dried cannellini beans, soaked and boiled (400g prepped weight, see Tip)2 red onions, cut into wedges550g/1lb 4oz carrots, peeled and cut into long, chunky batons8 pork sausages salt and freshly ground black pepper 150g/5½oz marmalade 85g/3oz wholegrain mustard 200g/7oz dried cannellini beans, soaked and boiled (400g prepped weight, see Tip) 2 red onions, cut into wedges 550g/1lb 4oz carrots, peeled and cut into long, chunky batons 8 pork sausages salt and freshly ground black pepper Method Place the sausages in a non-stick frying pan (or in a normal frying pan with a splash of vegetable oil) over a high heat and fry until browned all over. Mix the marmalade and mustard with 500ml/18fl oz water until combined. Add the ingredients to the slow cooker in even layers: the partly cooked cannellini beans, then the onions, then carrots and finally sausages. Pour the mustardy-marmalade sauce all over (don’t mix). Season with salt and pepper, cover with the lid and turn the slow cooker to low.Cook for 6 hours, stirring after about 4 hours if you’re home, until the beans and carrots are tender. For a stickier finish, balance the lid so the pot is partly uncovered and turn the slow cooker to high for the final 30 minutes of the cooking time.Season with salt and pepper and stir before serving. Place the sausages in a non-stick frying pan (or in a normal frying pan with a splash of vegetable oil) over a high heat and fry until browned all over. Place the sausages in a non-stick frying pan (or in a normal frying pan with a splash of vegetable oil) over a high heat and fry until browned all over. Mix the marmalade and mustard with 500ml/18fl oz water until combined. Add the ingredients to the slow cooker in even layers: the partly cooked cannellini beans, then the onions, then carrots and finally sausages. Pour the mustardy-marmalade sauce all over (don’t mix). Season with salt and pepper, cover with the lid and turn the slow cooker to low. Mix the marmalade and mustard with 500ml/18fl oz water until combined. Add the ingredients to the slow cooker in even layers: the partly cooked cannellini beans, then the onions, then carrots and finally sausages. Pour the mustardy-marmalade sauce all over (don’t mix). Season with salt and pepper, cover with the lid and turn the slow cooker to low. Cook for 6 hours, stirring after about 4 hours if you’re home, until the beans and carrots are tender. For a stickier finish, balance the lid so the pot is partly uncovered and turn the slow cooker to high for the final 30 minutes of the cooking time. Cook for 6 hours, stirring after about 4 hours if you’re home, until the beans and carrots are tender. For a stickier finish, balance the lid so the pot is partly uncovered and turn the slow cooker to high for the final 30 minutes of the cooking time. Season with salt and pepper and stir before serving. Season with salt and pepper and stir before serving. Recipe tips Any leftovers can be frozen for up to 2 months. We've used dried cannellini beans as they're better value than tinned. However, some beans contain a protein called lectin, which can cause illness if not cooked at high temperatures. For safety, we've soaked the beans (at least 5 hours is good but overnight is ideal) and boiled them in a pan of water for 10 minutes before slow cooking. You can do this in large batches and freeze what you don't need right away. If you've already boiled your beans, you'll need 400g of them (prepped weight) for this recipe. Alternatively, if your budget allows, use 1½ tins of cannellini beans and you can skip the soaking and boiling.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_sticky_74271", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker sticky sausages with marmalade recipe", "content": "An average of 2.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_sticky_74271_16x9.jpg With just six ingredients, this mustard and marmalade sausage casserole is sure to become a weeknight go-to. Browning the sausages first is more about appearance than flavour, so feel free to skip that bit if you don’t mind what the finished bangers look like. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £3.44 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 150g/5½oz marmalade 85g/3oz wholegrain mustard 200g/7oz dried cannellini beans, soaked and boiled (400g prepped weight, see Tip)2 red onions, cut into wedges550g/1lb 4oz carrots, peeled and cut into long, chunky batons8 pork sausages salt and freshly ground black pepper 150g/5½oz marmalade 85g/3oz wholegrain mustard 200g/7oz dried cannellini beans, soaked and boiled (400g prepped weight, see Tip) 2 red onions, cut into wedges 550g/1lb 4oz carrots, peeled and cut into long, chunky batons 8 pork sausages salt and freshly ground black pepper Method Place the sausages in a non-stick frying pan (or in a normal frying pan with a splash of vegetable oil) over a high heat and fry until browned all over. Mix the marmalade and mustard with 500ml/18fl oz water until combined. Add the ingredients to the slow cooker in even layers: the partly cooked cannellini beans, then the onions, then carrots and finally sausages. Pour the mustardy-marmalade sauce all over (don’t mix). Season with salt and pepper, cover with the lid and turn the slow cooker to low.Cook for 6 hours, stirring after about 4 hours if you’re home, until the beans and carrots are tender. For a stickier finish, balance the lid so the pot is partly uncovered and turn the slow cooker to high for the final 30 minutes of the cooking time.Season with salt and pepper and stir before serving. Place the sausages in a non-stick frying pan (or in a normal frying pan with a splash of vegetable oil) over a high heat and fry until browned all over. Place the sausages in a non-stick frying pan (or in a normal frying pan with a splash of vegetable oil) over a high heat and fry until browned all over. Mix the marmalade and mustard with 500ml/18fl oz water until combined. Add the ingredients to the slow cooker in even layers: the partly cooked cannellini beans, then the onions, then carrots and finally sausages. Pour the mustardy-marmalade sauce all over (don’t mix). Season with salt and pepper, cover with the lid and turn the slow cooker to low. Mix the marmalade and mustard with 500ml/18fl oz water until combined. Add the ingredients to the slow cooker in even layers: the partly cooked cannellini beans, then the onions, then carrots and finally sausages. Pour the mustardy-marmalade sauce all over (don’t mix). Season with salt and pepper, cover with the lid and turn the slow cooker to low. Cook for 6 hours, stirring after about 4 hours if you’re home, until the beans and carrots are tender. For a stickier finish, balance the lid so the pot is partly uncovered and turn the slow cooker to high for the final 30 minutes of the cooking time. Cook for 6 hours, stirring after about 4 hours if you’re home, until the beans and carrots are tender. For a stickier finish, balance the lid so the pot is partly uncovered and turn the slow cooker to high for the final 30 minutes of the cooking time. Season with salt and pepper and stir before serving. Season with salt and pepper and stir before serving. Recipe tips Any leftovers can be frozen for up to 2 months. We've used dried cannellini beans as they're better value than tinned. However, some beans contain a protein called lectin, which can cause illness if not cooked at high temperatures. For safety, we've soaked the beans (at least 5 hours is good but overnight is ideal) and boiled them in a pan of water for 10 minutes before slow cooking. You can do this in large batches and freeze what you don't need right away. If you've already boiled your beans, you'll need 400g of them (prepped weight) for this recipe. Alternatively, if your budget allows, use 1½ tins of cannellini beans and you can skip the soaking and boiling." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddbeb3bdbfd0cc00033" }
6cce7c2b2a1696bbb8ceb0c7f907fa2bb268851016f9644b72288b8f7ad83b36
Slow cooker spaghetti Genovese recipe An average of 3.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_spaghetti_86809_16x9.jpg Pasta in a slow cooker? Yes! Thin shapes like spaghetti and linguine, cooked on the highest setting, work nicely. This classic Italian dish is usually made with green beans, but frozen peas work perfectly and are super convenient. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £2.11 when checking prices at four UK supermarkets. It's designed to be made in conjunction with a low-cost store cupboard. 190g jar basil pesto275g/9¾oz potatoes, peeled and diced into 1½-2cm/½–¼in chunks300g/10½oz dried spaghetti (or linguine) 250g/9oz frozen peas 1 lemon, zested and cut in halfsalt and freshly ground black pepper 190g jar basil pesto 275g/9¾oz potatoes, peeled and diced into 1½-2cm/½–¼in chunks 300g/10½oz dried spaghetti (or linguine) 250g/9oz frozen peas 1 lemon, zested and cut in half salt and freshly ground black pepper Method Spoon about two-thirds of the pesto into the slow cooker pot. Mix in 900ml/1½ pint water and then add the potato chunks. Cover with the lid and cook on high for 2½ hours until the potatoes are tender.Use a slotted spoon to lift out the majority of the potatoes. Don’t worry if a few evade capture. Snap the spaghetti strands into thirds and drop into the pot. Mix well into the pesto broth, then place the potatoes on top so the pasta is submerged. Cook on high for another 30 minutes.The pasta should be just about done. Stir in the frozen peas, with a splash more water if the pasta is looking dry, and cook for another 10 minutes. Stir the lemon zest into the finished pasta and season with salt and pepper. Squeeze the juice from one lemon half into the pesto jar, screw on the lid and shake well to mix the juice with the remaining pesto. Spoon the spaghetti mixture onto plates and top with dollops of lemony pesto from the jar. Spoon about two-thirds of the pesto into the slow cooker pot. Mix in 900ml/1½ pint water and then add the potato chunks. Cover with the lid and cook on high for 2½ hours until the potatoes are tender. Spoon about two-thirds of the pesto into the slow cooker pot. Mix in 900ml/1½ pint water and then add the potato chunks. Cover with the lid and cook on high for 2½ hours until the potatoes are tender. Use a slotted spoon to lift out the majority of the potatoes. Don’t worry if a few evade capture. Snap the spaghetti strands into thirds and drop into the pot. Mix well into the pesto broth, then place the potatoes on top so the pasta is submerged. Cook on high for another 30 minutes. Use a slotted spoon to lift out the majority of the potatoes. Don’t worry if a few evade capture. Snap the spaghetti strands into thirds and drop into the pot. Mix well into the pesto broth, then place the potatoes on top so the pasta is submerged. Cook on high for another 30 minutes. The pasta should be just about done. Stir in the frozen peas, with a splash more water if the pasta is looking dry, and cook for another 10 minutes. The pasta should be just about done. Stir in the frozen peas, with a splash more water if the pasta is looking dry, and cook for another 10 minutes. Stir the lemon zest into the finished pasta and season with salt and pepper. Squeeze the juice from one lemon half into the pesto jar, screw on the lid and shake well to mix the juice with the remaining pesto. Spoon the spaghetti mixture onto plates and top with dollops of lemony pesto from the jar. Stir the lemon zest into the finished pasta and season with salt and pepper. Squeeze the juice from one lemon half into the pesto jar, screw on the lid and shake well to mix the juice with the remaining pesto. Spoon the spaghetti mixture onto plates and top with dollops of lemony pesto from the jar. Recipe tips Loosen any leftovers with a splash of water and reheat in a microwave for the best result. Any leftovers can also be frozen for up to 1 month.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_spaghetti_86809", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker spaghetti Genovese recipe", "content": "An average of 3.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_spaghetti_86809_16x9.jpg Pasta in a slow cooker? Yes! Thin shapes like spaghetti and linguine, cooked on the highest setting, work nicely. This classic Italian dish is usually made with green beans, but frozen peas work perfectly and are super convenient. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £2.11 when checking prices at four UK supermarkets. It's designed to be made in conjunction with a low-cost store cupboard. 190g jar basil pesto275g/9¾oz potatoes, peeled and diced into 1½-2cm/½–¼in chunks300g/10½oz dried spaghetti (or linguine) 250g/9oz frozen peas 1 lemon, zested and cut in halfsalt and freshly ground black pepper 190g jar basil pesto 275g/9¾oz potatoes, peeled and diced into 1½-2cm/½–¼in chunks 300g/10½oz dried spaghetti (or linguine) 250g/9oz frozen peas 1 lemon, zested and cut in half salt and freshly ground black pepper Method Spoon about two-thirds of the pesto into the slow cooker pot. Mix in 900ml/1½ pint water and then add the potato chunks. Cover with the lid and cook on high for 2½ hours until the potatoes are tender.Use a slotted spoon to lift out the majority of the potatoes. Don’t worry if a few evade capture. Snap the spaghetti strands into thirds and drop into the pot. Mix well into the pesto broth, then place the potatoes on top so the pasta is submerged. Cook on high for another 30 minutes.The pasta should be just about done. Stir in the frozen peas, with a splash more water if the pasta is looking dry, and cook for another 10 minutes. Stir the lemon zest into the finished pasta and season with salt and pepper. Squeeze the juice from one lemon half into the pesto jar, screw on the lid and shake well to mix the juice with the remaining pesto. Spoon the spaghetti mixture onto plates and top with dollops of lemony pesto from the jar. Spoon about two-thirds of the pesto into the slow cooker pot. Mix in 900ml/1½ pint water and then add the potato chunks. Cover with the lid and cook on high for 2½ hours until the potatoes are tender. Spoon about two-thirds of the pesto into the slow cooker pot. Mix in 900ml/1½ pint water and then add the potato chunks. Cover with the lid and cook on high for 2½ hours until the potatoes are tender. Use a slotted spoon to lift out the majority of the potatoes. Don’t worry if a few evade capture. Snap the spaghetti strands into thirds and drop into the pot. Mix well into the pesto broth, then place the potatoes on top so the pasta is submerged. Cook on high for another 30 minutes. Use a slotted spoon to lift out the majority of the potatoes. Don’t worry if a few evade capture. Snap the spaghetti strands into thirds and drop into the pot. Mix well into the pesto broth, then place the potatoes on top so the pasta is submerged. Cook on high for another 30 minutes. The pasta should be just about done. Stir in the frozen peas, with a splash more water if the pasta is looking dry, and cook for another 10 minutes. The pasta should be just about done. Stir in the frozen peas, with a splash more water if the pasta is looking dry, and cook for another 10 minutes. Stir the lemon zest into the finished pasta and season with salt and pepper. Squeeze the juice from one lemon half into the pesto jar, screw on the lid and shake well to mix the juice with the remaining pesto. Spoon the spaghetti mixture onto plates and top with dollops of lemony pesto from the jar. Stir the lemon zest into the finished pasta and season with salt and pepper. Squeeze the juice from one lemon half into the pesto jar, screw on the lid and shake well to mix the juice with the remaining pesto. Spoon the spaghetti mixture onto plates and top with dollops of lemony pesto from the jar. Recipe tips Loosen any leftovers with a splash of water and reheat in a microwave for the best result. Any leftovers can also be frozen for up to 1 month." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddceb3bdbfd0cc00034" }
32a5d11cb8100abc24ab9fa8e7f8c7c360b2a6f039dfdaf2ce58f3b33606236a
Slow cooker black bean beef and rice recipe An average of 2.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_black_bean_55447_16x9.jpg This moreish beef dish uses a shortcut ready-made sauce that is made punchier with extra soy sauce and garlic. There’s no time-consuming pre-browning of the beef – just throw it all in the pot in the morning and leave it to cook to a smooth, ragù-like sauce. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £5.30 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 250g/9oz beef mince170g/5¾oz sachet (or jar) black bean sauce 4 tsp soy sauce1 onion, finely chopped1 large garlic clove, crushedpinch chilli flakes, plus extra if spicier taste preferred (optional)220g/8oz green beans, trimmed and halved400g tin black beans, drained and rinsed15g/½oz fresh coriander, stalks and leaves roughly choppedfreshly ground black pepper350g/12oz long-grain (or basmati) rice, cooked, to serve 250g/9oz beef mince 170g/5¾oz sachet (or jar) black bean sauce 4 tsp soy sauce 1 onion, finely chopped 1 large garlic clove, crushed pinch chilli flakes, plus extra if spicier taste preferred (optional) 220g/8oz green beans, trimmed and halved 400g tin black beans, drained and rinsed 15g/½oz fresh coriander, stalks and leaves roughly chopped freshly ground black pepper 350g/12oz long-grain (or basmati) rice, cooked, to serve Method Roughly chop the beef mince and place in the slow cooker pot. Pour over the black bean sauce and soy sauce and use a wooden spoon to vigorously mix the beef into the sauce until it is fairly smooth with no big lumps. Stir in the onion and garlic and season with plenty of black pepper. Pour in 150ml/5fl oz water and add the chilli flakes, if using. Cover with the lid and cook on low for 4 hours.Stir in the green and black beans and cook for another 2–2½ hours until the green beans are soft and tender. Stir in most of the coriander.Serve the beef and beans mixture over the rice and garnish with the remaining coriander. Roughly chop the beef mince and place in the slow cooker pot. Pour over the black bean sauce and soy sauce and use a wooden spoon to vigorously mix the beef into the sauce until it is fairly smooth with no big lumps. Roughly chop the beef mince and place in the slow cooker pot. Pour over the black bean sauce and soy sauce and use a wooden spoon to vigorously mix the beef into the sauce until it is fairly smooth with no big lumps. Stir in the onion and garlic and season with plenty of black pepper. Pour in 150ml/5fl oz water and add the chilli flakes, if using. Cover with the lid and cook on low for 4 hours. Stir in the onion and garlic and season with plenty of black pepper. Pour in 150ml/5fl oz water and add the chilli flakes, if using. Cover with the lid and cook on low for 4 hours. Stir in the green and black beans and cook for another 2–2½ hours until the green beans are soft and tender. Stir in most of the coriander. Stir in the green and black beans and cook for another 2–2½ hours until the green beans are soft and tender. Stir in most of the coriander. Serve the beef and beans mixture over the rice and garnish with the remaining coriander. Serve the beef and beans mixture over the rice and garnish with the remaining coriander. Recipe tips Any leftovers can be frozen for up to 3 months.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_black_bean_55447", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker black bean beef and rice recipe", "content": "An average of 2.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_black_bean_55447_16x9.jpg This moreish beef dish uses a shortcut ready-made sauce that is made punchier with extra soy sauce and garlic. There’s no time-consuming pre-browning of the beef – just throw it all in the pot in the morning and leave it to cook to a smooth, ragù-like sauce. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £5.30 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store cupboard. 250g/9oz beef mince170g/5¾oz sachet (or jar) black bean sauce 4 tsp soy sauce1 onion, finely chopped1 large garlic clove, crushedpinch chilli flakes, plus extra if spicier taste preferred (optional)220g/8oz green beans, trimmed and halved400g tin black beans, drained and rinsed15g/½oz fresh coriander, stalks and leaves roughly choppedfreshly ground black pepper350g/12oz long-grain (or basmati) rice, cooked, to serve 250g/9oz beef mince 170g/5¾oz sachet (or jar) black bean sauce 4 tsp soy sauce 1 onion, finely chopped 1 large garlic clove, crushed pinch chilli flakes, plus extra if spicier taste preferred (optional) 220g/8oz green beans, trimmed and halved 400g tin black beans, drained and rinsed 15g/½oz fresh coriander, stalks and leaves roughly chopped freshly ground black pepper 350g/12oz long-grain (or basmati) rice, cooked, to serve Method Roughly chop the beef mince and place in the slow cooker pot. Pour over the black bean sauce and soy sauce and use a wooden spoon to vigorously mix the beef into the sauce until it is fairly smooth with no big lumps. Stir in the onion and garlic and season with plenty of black pepper. Pour in 150ml/5fl oz water and add the chilli flakes, if using. Cover with the lid and cook on low for 4 hours.Stir in the green and black beans and cook for another 2–2½ hours until the green beans are soft and tender. Stir in most of the coriander.Serve the beef and beans mixture over the rice and garnish with the remaining coriander. Roughly chop the beef mince and place in the slow cooker pot. Pour over the black bean sauce and soy sauce and use a wooden spoon to vigorously mix the beef into the sauce until it is fairly smooth with no big lumps. Roughly chop the beef mince and place in the slow cooker pot. Pour over the black bean sauce and soy sauce and use a wooden spoon to vigorously mix the beef into the sauce until it is fairly smooth with no big lumps. Stir in the onion and garlic and season with plenty of black pepper. Pour in 150ml/5fl oz water and add the chilli flakes, if using. Cover with the lid and cook on low for 4 hours. Stir in the onion and garlic and season with plenty of black pepper. Pour in 150ml/5fl oz water and add the chilli flakes, if using. Cover with the lid and cook on low for 4 hours. Stir in the green and black beans and cook for another 2–2½ hours until the green beans are soft and tender. Stir in most of the coriander. Stir in the green and black beans and cook for another 2–2½ hours until the green beans are soft and tender. Stir in most of the coriander. Serve the beef and beans mixture over the rice and garnish with the remaining coriander. Serve the beef and beans mixture over the rice and garnish with the remaining coriander. Recipe tips Any leftovers can be frozen for up to 3 months." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddceb3bdbfd0cc00035" }
6e7b0f452e42b7ead7d92e4181870651ab4cca5c477b9c7e4ac3c94febfe9f2b
Slow cooker satay chicken wraps recipe An average of 2.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_satay_90561_16x9.jpg If you like fajitas then you’ll love this satay-style chicken version with pickled onions. And if you’ve only used your slow cooker for saucy stews before, you’ll be so impressed by how easy it is to cook something like this pulled chicken dish instead. This recipe is part of a budget slow cooker meal plan for four. In March 2023, this recipe was costed at an average total of £5.04 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store cupboard. 200g/7oz salted, roasted peanuts 2 tbsp mild curry powder 1 lime, zest and juice4 chicken legs, bone in and skin removed (about 1kg/2lb 4oz), or the same weight of chicken thighs1 red onion, very finely sliced into rings (use a mandolin if you have one)1 cucumber, halved lengthways then diagonally sliced1 carrot, sliced into ribbons with a peeler then halved lengthways 8 soft white or wholemeal wraps salt 200g/7oz salted, roasted peanuts 2 tbsp mild curry powder 1 lime, zest and juice 4 chicken legs, bone in and skin removed (about 1kg/2lb 4oz), or the same weight of chicken thighs 1 red onion, very finely sliced into rings (use a mandolin if you have one) 1 cucumber, halved lengthways then diagonally sliced 1 carrot, sliced into ribbons with a peeler then halved lengthways 8 soft white or wholemeal wraps salt Method Boil the kettle. Put 100g/3½oz peanuts in a small ceramic bowl, such as a cereal bowl. Pour over 150ml/5fl oz boiling water and leave the peanuts to soak for 30 minutes. Reserving the water, drain the peanuts. Use a rolling pin, glass bottle or pestle and mortar to crush the peanuts to a fine crumble – do this in batches of 2–3 tablespoons at a time for ease. Return all the crushed peanuts to the bowl with the reserved soaking water and mix in the curry powder, all the lime zest and half of the juice to create a chunky paste. (Alternatively, whizz the soaked peanuts, soaking water, curry powder, zest and juice in a mini food processor or blender to a paste.)Put the paste and chicken legs in the slow cooker pot and, using your hands, rub the paste all over the chicken. Cover with the lid and cook on low for 7–8 hours, turning the legs over halfway through, until the meat is really tender and falling off the bones.Half an hour before the end of the cooking time, place the onion slices in a bowl. Squeeze over the remaining lime juice and add some salt. Mix well and leave to pickle for 30 minutes, stirring occasionally. Turn the slow cooker off and lift all of the meat and bones out of the sauce. Use forks to shred the meat into large chunks and discard the bones and any remaining skin. Stir a little of the satay sauce back through the chicken to moisten and put any remaining sauce into a serving bowl. Place the cucumber slices, carrot ribbons, pickled onions and satay chicken on serving plates. Roughly chop the remaining peanuts and place in a small bowl. Warm the wraps according to packet instructions. Let everyone stuff their wraps with the choice of fillings and extra satay sauce before rolling up and eating. Boil the kettle. Put 100g/3½oz peanuts in a small ceramic bowl, such as a cereal bowl. Pour over 150ml/5fl oz boiling water and leave the peanuts to soak for 30 minutes. Boil the kettle. Put 100g/3½oz peanuts in a small ceramic bowl, such as a cereal bowl. Pour over 150ml/5fl oz boiling water and leave the peanuts to soak for 30 minutes. Reserving the water, drain the peanuts. Use a rolling pin, glass bottle or pestle and mortar to crush the peanuts to a fine crumble – do this in batches of 2–3 tablespoons at a time for ease. Reserving the water, drain the peanuts. Use a rolling pin, glass bottle or pestle and mortar to crush the peanuts to a fine crumble – do this in batches of 2–3 tablespoons at a time for ease. Return all the crushed peanuts to the bowl with the reserved soaking water and mix in the curry powder, all the lime zest and half of the juice to create a chunky paste. (Alternatively, whizz the soaked peanuts, soaking water, curry powder, zest and juice in a mini food processor or blender to a paste.) Return all the crushed peanuts to the bowl with the reserved soaking water and mix in the curry powder, all the lime zest and half of the juice to create a chunky paste. (Alternatively, whizz the soaked peanuts, soaking water, curry powder, zest and juice in a mini food processor or blender to a paste.) Put the paste and chicken legs in the slow cooker pot and, using your hands, rub the paste all over the chicken. Cover with the lid and cook on low for 7–8 hours, turning the legs over halfway through, until the meat is really tender and falling off the bones. Put the paste and chicken legs in the slow cooker pot and, using your hands, rub the paste all over the chicken. Cover with the lid and cook on low for 7–8 hours, turning the legs over halfway through, until the meat is really tender and falling off the bones. Half an hour before the end of the cooking time, place the onion slices in a bowl. Squeeze over the remaining lime juice and add some salt. Mix well and leave to pickle for 30 minutes, stirring occasionally. Half an hour before the end of the cooking time, place the onion slices in a bowl. Squeeze over the remaining lime juice and add some salt. Mix well and leave to pickle for 30 minutes, stirring occasionally. Turn the slow cooker off and lift all of the meat and bones out of the sauce. Use forks to shred the meat into large chunks and discard the bones and any remaining skin. Stir a little of the satay sauce back through the chicken to moisten and put any remaining sauce into a serving bowl. Turn the slow cooker off and lift all of the meat and bones out of the sauce. Use forks to shred the meat into large chunks and discard the bones and any remaining skin. Stir a little of the satay sauce back through the chicken to moisten and put any remaining sauce into a serving bowl. Place the cucumber slices, carrot ribbons, pickled onions and satay chicken on serving plates. Roughly chop the remaining peanuts and place in a small bowl. Warm the wraps according to packet instructions. Let everyone stuff their wraps with the choice of fillings and extra satay sauce before rolling up and eating. Place the cucumber slices, carrot ribbons, pickled onions and satay chicken on serving plates. Roughly chop the remaining peanuts and place in a small bowl. Warm the wraps according to packet instructions. Let everyone stuff their wraps with the choice of fillings and extra satay sauce before rolling up and eating. Recipe tips Extra lime wedges and sweet chilli sauce make great additions if you have any. Leftover satay chicken can be frozen for up to 2 months. Pickles and salad will stay crunchy for 3 days in the fridge.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_satay_90561", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker satay chicken wraps recipe", "content": "An average of 2.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_satay_90561_16x9.jpg If you like fajitas then you’ll love this satay-style chicken version with pickled onions. And if you’ve only used your slow cooker for saucy stews before, you’ll be so impressed by how easy it is to cook something like this pulled chicken dish instead. This recipe is part of a budget slow cooker meal plan for four. In March 2023, this recipe was costed at an average total of £5.04 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store cupboard. 200g/7oz salted, roasted peanuts 2 tbsp mild curry powder 1 lime, zest and juice4 chicken legs, bone in and skin removed (about 1kg/2lb 4oz), or the same weight of chicken thighs1 red onion, very finely sliced into rings (use a mandolin if you have one)1 cucumber, halved lengthways then diagonally sliced1 carrot, sliced into ribbons with a peeler then halved lengthways 8 soft white or wholemeal wraps salt 200g/7oz salted, roasted peanuts 2 tbsp mild curry powder 1 lime, zest and juice 4 chicken legs, bone in and skin removed (about 1kg/2lb 4oz), or the same weight of chicken thighs 1 red onion, very finely sliced into rings (use a mandolin if you have one) 1 cucumber, halved lengthways then diagonally sliced 1 carrot, sliced into ribbons with a peeler then halved lengthways 8 soft white or wholemeal wraps salt Method Boil the kettle. Put 100g/3½oz peanuts in a small ceramic bowl, such as a cereal bowl. Pour over 150ml/5fl oz boiling water and leave the peanuts to soak for 30 minutes. Reserving the water, drain the peanuts. Use a rolling pin, glass bottle or pestle and mortar to crush the peanuts to a fine crumble – do this in batches of 2–3 tablespoons at a time for ease. Return all the crushed peanuts to the bowl with the reserved soaking water and mix in the curry powder, all the lime zest and half of the juice to create a chunky paste. (Alternatively, whizz the soaked peanuts, soaking water, curry powder, zest and juice in a mini food processor or blender to a paste.)Put the paste and chicken legs in the slow cooker pot and, using your hands, rub the paste all over the chicken. Cover with the lid and cook on low for 7–8 hours, turning the legs over halfway through, until the meat is really tender and falling off the bones.Half an hour before the end of the cooking time, place the onion slices in a bowl. Squeeze over the remaining lime juice and add some salt. Mix well and leave to pickle for 30 minutes, stirring occasionally. Turn the slow cooker off and lift all of the meat and bones out of the sauce. Use forks to shred the meat into large chunks and discard the bones and any remaining skin. Stir a little of the satay sauce back through the chicken to moisten and put any remaining sauce into a serving bowl. Place the cucumber slices, carrot ribbons, pickled onions and satay chicken on serving plates. Roughly chop the remaining peanuts and place in a small bowl. Warm the wraps according to packet instructions. Let everyone stuff their wraps with the choice of fillings and extra satay sauce before rolling up and eating. Boil the kettle. Put 100g/3½oz peanuts in a small ceramic bowl, such as a cereal bowl. Pour over 150ml/5fl oz boiling water and leave the peanuts to soak for 30 minutes. Boil the kettle. Put 100g/3½oz peanuts in a small ceramic bowl, such as a cereal bowl. Pour over 150ml/5fl oz boiling water and leave the peanuts to soak for 30 minutes. Reserving the water, drain the peanuts. Use a rolling pin, glass bottle or pestle and mortar to crush the peanuts to a fine crumble – do this in batches of 2–3 tablespoons at a time for ease. Reserving the water, drain the peanuts. Use a rolling pin, glass bottle or pestle and mortar to crush the peanuts to a fine crumble – do this in batches of 2–3 tablespoons at a time for ease. Return all the crushed peanuts to the bowl with the reserved soaking water and mix in the curry powder, all the lime zest and half of the juice to create a chunky paste. (Alternatively, whizz the soaked peanuts, soaking water, curry powder, zest and juice in a mini food processor or blender to a paste.) Return all the crushed peanuts to the bowl with the reserved soaking water and mix in the curry powder, all the lime zest and half of the juice to create a chunky paste. (Alternatively, whizz the soaked peanuts, soaking water, curry powder, zest and juice in a mini food processor or blender to a paste.) Put the paste and chicken legs in the slow cooker pot and, using your hands, rub the paste all over the chicken. Cover with the lid and cook on low for 7–8 hours, turning the legs over halfway through, until the meat is really tender and falling off the bones. Put the paste and chicken legs in the slow cooker pot and, using your hands, rub the paste all over the chicken. Cover with the lid and cook on low for 7–8 hours, turning the legs over halfway through, until the meat is really tender and falling off the bones. Half an hour before the end of the cooking time, place the onion slices in a bowl. Squeeze over the remaining lime juice and add some salt. Mix well and leave to pickle for 30 minutes, stirring occasionally. Half an hour before the end of the cooking time, place the onion slices in a bowl. Squeeze over the remaining lime juice and add some salt. Mix well and leave to pickle for 30 minutes, stirring occasionally. Turn the slow cooker off and lift all of the meat and bones out of the sauce. Use forks to shred the meat into large chunks and discard the bones and any remaining skin. Stir a little of the satay sauce back through the chicken to moisten and put any remaining sauce into a serving bowl. Turn the slow cooker off and lift all of the meat and bones out of the sauce. Use forks to shred the meat into large chunks and discard the bones and any remaining skin. Stir a little of the satay sauce back through the chicken to moisten and put any remaining sauce into a serving bowl. Place the cucumber slices, carrot ribbons, pickled onions and satay chicken on serving plates. Roughly chop the remaining peanuts and place in a small bowl. Warm the wraps according to packet instructions. Let everyone stuff their wraps with the choice of fillings and extra satay sauce before rolling up and eating. Place the cucumber slices, carrot ribbons, pickled onions and satay chicken on serving plates. Roughly chop the remaining peanuts and place in a small bowl. Warm the wraps according to packet instructions. Let everyone stuff their wraps with the choice of fillings and extra satay sauce before rolling up and eating. Recipe tips Extra lime wedges and sweet chilli sauce make great additions if you have any. Leftover satay chicken can be frozen for up to 2 months. Pickles and salad will stay crunchy for 3 days in the fridge." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddceb3bdbfd0cc00036" }
f8c5b53f0562277aeb5ce235c79e4e1a5bd81dd17a6fe31967e93d1b83142fc6
Slow cooker roast beef stew recipe An average of 3.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_roast_beef_94008_16x9.jpg This simple stew has a gravy-like sauce that benefits from browning the beef first, but you can also just throw everything in the slow cooker pot and it will still taste great. The Yorkshire puddings are included in the budget but are optional as they need to be cooked in an oven or air fryer, albeit only briefly. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £6.70 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store cupboard. 2 tsp vegetable, sunflower or rapeseed oil400–500g/14oz–1lb 2oz beef skirt, braising steaks or diced beef, chopped into 4–5cm/1½ –2in chunks1 onion, sliced 4 tbsp gravy granules 2 tbsp wholegrain mustard1 beef stock cube, crumbled350g/12oz carrots, peeled and cut into 2–3cm/¾–1¼in batons600g/1lb 5oz potatoes, peeled and cut into 4–5cm/1½ –2in chunks12 frozen Yorkshire puddings (optional)400g/14oz frozen peas salt and freshly ground black pepper 2 tsp vegetable, sunflower or rapeseed oil 400–500g/14oz–1lb 2oz beef skirt, braising steaks or diced beef, chopped into 4–5cm/1½ –2in chunks 1 onion, sliced 4 tbsp gravy granules 2 tbsp wholegrain mustard 1 beef stock cube, crumbled 350g/12oz carrots, peeled and cut into 2–3cm/¾–1¼in batons 600g/1lb 5oz potatoes, peeled and cut into 4–5cm/1½ –2in chunks 12 frozen Yorkshire puddings (optional) 400g/14oz frozen peas salt and freshly ground black pepper Method Heat 1 teaspoon oil in a heavy-based frying pan. Divide the beef into two batches and add the first batch to the pan. Turn the beef to sear and colour on all sides to a rich, dark brown. Transfer the browned chunks straight to the slow cooker pot. Repeat with the remaining oil and beef.Add the onion, gravy granules, mustard and stock cube to the pot and pour in 550ml/1 pint water. Give everything a quick stir, then add the carrots and potatoes. Cover with the lid and cook for 7 hours on low. Stir once during cooking, if you are at home, to rotate the meaty chunks sitting on the top. Meanwhile, cook the Yorkshire puddings (if using) according to packet instructions or in an air fryer at 190C for 4 minutes. Steam, microwave or boil the peas for 3–4 minutes until cooked. Season the stew with salt and pepper. Ladle portions of the stew onto plates and top with the Yorkshire puddings. Serve the green peas alongside. Heat 1 teaspoon oil in a heavy-based frying pan. Divide the beef into two batches and add the first batch to the pan. Turn the beef to sear and colour on all sides to a rich, dark brown. Transfer the browned chunks straight to the slow cooker pot. Repeat with the remaining oil and beef. Heat 1 teaspoon oil in a heavy-based frying pan. Divide the beef into two batches and add the first batch to the pan. Turn the beef to sear and colour on all sides to a rich, dark brown. Transfer the browned chunks straight to the slow cooker pot. Repeat with the remaining oil and beef. Add the onion, gravy granules, mustard and stock cube to the pot and pour in 550ml/1 pint water. Give everything a quick stir, then add the carrots and potatoes. Cover with the lid and cook for 7 hours on low. Stir once during cooking, if you are at home, to rotate the meaty chunks sitting on the top. Add the onion, gravy granules, mustard and stock cube to the pot and pour in 550ml/1 pint water. Give everything a quick stir, then add the carrots and potatoes. Cover with the lid and cook for 7 hours on low. Stir once during cooking, if you are at home, to rotate the meaty chunks sitting on the top. Meanwhile, cook the Yorkshire puddings (if using) according to packet instructions or in an air fryer at 190C for 4 minutes. Steam, microwave or boil the peas for 3–4 minutes until cooked. Meanwhile, cook the Yorkshire puddings (if using) according to packet instructions or in an air fryer at 190C for 4 minutes. Steam, microwave or boil the peas for 3–4 minutes until cooked. Season the stew with salt and pepper. Ladle portions of the stew onto plates and top with the Yorkshire puddings. Serve the green peas alongside. Season the stew with salt and pepper. Ladle portions of the stew onto plates and top with the Yorkshire puddings. Serve the green peas alongside. Recipe tips Any leftovers can be frozen for up to 3 months. For ease, you can simply stir the peas through the stew in the slow cooker pot and cook on low for a final 10 minutes instead of serving them seperately.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_roast_beef_94008", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker roast beef stew recipe", "content": "An average of 3.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_roast_beef_94008_16x9.jpg This simple stew has a gravy-like sauce that benefits from browning the beef first, but you can also just throw everything in the slow cooker pot and it will still taste great. The Yorkshire puddings are included in the budget but are optional as they need to be cooked in an oven or air fryer, albeit only briefly. This recipe is part of a budget slow cooker meal plan for four. In March 2023, it was costed at an average total of £6.70 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store cupboard. 2 tsp vegetable, sunflower or rapeseed oil400–500g/14oz–1lb 2oz beef skirt, braising steaks or diced beef, chopped into 4–5cm/1½ –2in chunks1 onion, sliced 4 tbsp gravy granules 2 tbsp wholegrain mustard1 beef stock cube, crumbled350g/12oz carrots, peeled and cut into 2–3cm/¾–1¼in batons600g/1lb 5oz potatoes, peeled and cut into 4–5cm/1½ –2in chunks12 frozen Yorkshire puddings (optional)400g/14oz frozen peas salt and freshly ground black pepper 2 tsp vegetable, sunflower or rapeseed oil 400–500g/14oz–1lb 2oz beef skirt, braising steaks or diced beef, chopped into 4–5cm/1½ –2in chunks 1 onion, sliced 4 tbsp gravy granules 2 tbsp wholegrain mustard 1 beef stock cube, crumbled 350g/12oz carrots, peeled and cut into 2–3cm/¾–1¼in batons 600g/1lb 5oz potatoes, peeled and cut into 4–5cm/1½ –2in chunks 12 frozen Yorkshire puddings (optional) 400g/14oz frozen peas salt and freshly ground black pepper Method Heat 1 teaspoon oil in a heavy-based frying pan. Divide the beef into two batches and add the first batch to the pan. Turn the beef to sear and colour on all sides to a rich, dark brown. Transfer the browned chunks straight to the slow cooker pot. Repeat with the remaining oil and beef.Add the onion, gravy granules, mustard and stock cube to the pot and pour in 550ml/1 pint water. Give everything a quick stir, then add the carrots and potatoes. Cover with the lid and cook for 7 hours on low. Stir once during cooking, if you are at home, to rotate the meaty chunks sitting on the top. Meanwhile, cook the Yorkshire puddings (if using) according to packet instructions or in an air fryer at 190C for 4 minutes. Steam, microwave or boil the peas for 3–4 minutes until cooked. Season the stew with salt and pepper. Ladle portions of the stew onto plates and top with the Yorkshire puddings. Serve the green peas alongside. Heat 1 teaspoon oil in a heavy-based frying pan. Divide the beef into two batches and add the first batch to the pan. Turn the beef to sear and colour on all sides to a rich, dark brown. Transfer the browned chunks straight to the slow cooker pot. Repeat with the remaining oil and beef. Heat 1 teaspoon oil in a heavy-based frying pan. Divide the beef into two batches and add the first batch to the pan. Turn the beef to sear and colour on all sides to a rich, dark brown. Transfer the browned chunks straight to the slow cooker pot. Repeat with the remaining oil and beef. Add the onion, gravy granules, mustard and stock cube to the pot and pour in 550ml/1 pint water. Give everything a quick stir, then add the carrots and potatoes. Cover with the lid and cook for 7 hours on low. Stir once during cooking, if you are at home, to rotate the meaty chunks sitting on the top. Add the onion, gravy granules, mustard and stock cube to the pot and pour in 550ml/1 pint water. Give everything a quick stir, then add the carrots and potatoes. Cover with the lid and cook for 7 hours on low. Stir once during cooking, if you are at home, to rotate the meaty chunks sitting on the top. Meanwhile, cook the Yorkshire puddings (if using) according to packet instructions or in an air fryer at 190C for 4 minutes. Steam, microwave or boil the peas for 3–4 minutes until cooked. Meanwhile, cook the Yorkshire puddings (if using) according to packet instructions or in an air fryer at 190C for 4 minutes. Steam, microwave or boil the peas for 3–4 minutes until cooked. Season the stew with salt and pepper. Ladle portions of the stew onto plates and top with the Yorkshire puddings. Serve the green peas alongside. Season the stew with salt and pepper. Ladle portions of the stew onto plates and top with the Yorkshire puddings. Serve the green peas alongside. Recipe tips Any leftovers can be frozen for up to 3 months. For ease, you can simply stir the peas through the stew in the slow cooker pot and cook on low for a final 10 minutes instead of serving them seperately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddceb3bdbfd0cc00037" }
8138c00ada6276c02c82cd3a4d2619d816912af56be293017b5bc67eef99fb79
Pasta with tuna and rocket recipe An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_rocket_and_lemon_95118_16x9.jpg This tuna pasta recipe is just as good cold as it is hot, so use any leftovers to make packed lunches. This is designed to be a low cost recipe. 300g/10½oz penne pasta 3-4 tbsp olive oil salt and pepper2 x 185g/6½oz tin tuna, drained and broken into bite-sized pieces1 lemon, juice and zest 70g/2¼oz rocket leaves, roughly torn 300g/10½oz penne pasta 3-4 tbsp olive oil salt and pepper 2 x 185g/6½oz tin tuna, drained and broken into bite-sized pieces 1 lemon, juice and zest 70g/2¼oz rocket leaves, roughly torn Method Bring a large saucepan of water to the boil and add a generous pinch of salt. Cook the pasta according to packet instructions. Once cooked, drain and transfer to a large serving bowl.Mix the olive oil into the cooked pasta and season with salt and pepper. Stir through the tuna and add the zest of the lemon along with the juice of half of the lemon. Just before serving toss through the rocket leaves. Bring a large saucepan of water to the boil and add a generous pinch of salt. Cook the pasta according to packet instructions. Once cooked, drain and transfer to a large serving bowl. Bring a large saucepan of water to the boil and add a generous pinch of salt. Cook the pasta according to packet instructions. Once cooked, drain and transfer to a large serving bowl. Mix the olive oil into the cooked pasta and season with salt and pepper. Stir through the tuna and add the zest of the lemon along with the juice of half of the lemon. Mix the olive oil into the cooked pasta and season with salt and pepper. Stir through the tuna and add the zest of the lemon along with the juice of half of the lemon. Just before serving toss through the rocket leaves. Just before serving toss through the rocket leaves.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tuna_rocket_and_lemon_95118", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pasta with tuna and rocket recipe", "content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_rocket_and_lemon_95118_16x9.jpg This tuna pasta recipe is just as good cold as it is hot, so use any leftovers to make packed lunches. This is designed to be a low cost recipe. 300g/10½oz penne pasta 3-4 tbsp olive oil salt and pepper2 x 185g/6½oz tin tuna, drained and broken into bite-sized pieces1 lemon, juice and zest 70g/2¼oz rocket leaves, roughly torn 300g/10½oz penne pasta 3-4 tbsp olive oil salt and pepper 2 x 185g/6½oz tin tuna, drained and broken into bite-sized pieces 1 lemon, juice and zest 70g/2¼oz rocket leaves, roughly torn Method Bring a large saucepan of water to the boil and add a generous pinch of salt. Cook the pasta according to packet instructions. Once cooked, drain and transfer to a large serving bowl.Mix the olive oil into the cooked pasta and season with salt and pepper. Stir through the tuna and add the zest of the lemon along with the juice of half of the lemon. Just before serving toss through the rocket leaves. Bring a large saucepan of water to the boil and add a generous pinch of salt. Cook the pasta according to packet instructions. Once cooked, drain and transfer to a large serving bowl. Bring a large saucepan of water to the boil and add a generous pinch of salt. Cook the pasta according to packet instructions. Once cooked, drain and transfer to a large serving bowl. Mix the olive oil into the cooked pasta and season with salt and pepper. Stir through the tuna and add the zest of the lemon along with the juice of half of the lemon. Mix the olive oil into the cooked pasta and season with salt and pepper. Stir through the tuna and add the zest of the lemon along with the juice of half of the lemon. Just before serving toss through the rocket leaves. Just before serving toss through the rocket leaves." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdddeb3bdbfd0cc00038" }
88e95e310167f7ce33d50a60432c0f31218e339e73a5518c2ce4d8677adba908
Chargrilled broccoli pasta with chilli and garlic recipe An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilled_broccoli_69096_16x9.jpg This quick and easy pasta with broccoli is perfect when you've got zero time to cook. Add any extras you like! 100g/3½oz spaghetti3 tbsp olive oil100g/3½oz broccoli, cut into small florets1 garlic clove, finely sliced½ red chilli, finely sliced1 tbsp flaked almondssalt and freshly ground black pepper 100g/3½oz spaghetti 3 tbsp olive oil 100g/3½oz broccoli, cut into small florets 1 garlic clove, finely sliced ½ red chilli, finely sliced 1 tbsp flaked almonds salt and freshly ground black pepper Method Bring a large pan of salted water to the boil and cook the spaghetti for 8 minutes, until al dente. Meanwhile, heat the olive oil in a saucepan over a high heat and add the broccoli. Leave it for 1 minute before moving so the broccoli chars, then turn and char on the other sides for about 3 minutes. Add the garlic, chilli and almonds and stir-fry for a further 3 minutes. Season with salt and pepper. Drain the spaghetti and add to the broccoli pan, stir well to combine and serve. Bring a large pan of salted water to the boil and cook the spaghetti for 8 minutes, until al dente. Bring a large pan of salted water to the boil and cook the spaghetti for 8 minutes, until al dente. Meanwhile, heat the olive oil in a saucepan over a high heat and add the broccoli. Leave it for 1 minute before moving so the broccoli chars, then turn and char on the other sides for about 3 minutes. Meanwhile, heat the olive oil in a saucepan over a high heat and add the broccoli. Leave it for 1 minute before moving so the broccoli chars, then turn and char on the other sides for about 3 minutes. Add the garlic, chilli and almonds and stir-fry for a further 3 minutes. Season with salt and pepper. Add the garlic, chilli and almonds and stir-fry for a further 3 minutes. Season with salt and pepper. Drain the spaghetti and add to the broccoli pan, stir well to combine and serve. Drain the spaghetti and add to the broccoli pan, stir well to combine and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chargrilled_broccoli_69096", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chargrilled broccoli pasta with chilli and garlic recipe", "content": "An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chargrilled_broccoli_69096_16x9.jpg This quick and easy pasta with broccoli is perfect when you've got zero time to cook. Add any extras you like! 100g/3½oz spaghetti3 tbsp olive oil100g/3½oz broccoli, cut into small florets1 garlic clove, finely sliced½ red chilli, finely sliced1 tbsp flaked almondssalt and freshly ground black pepper 100g/3½oz spaghetti 3 tbsp olive oil 100g/3½oz broccoli, cut into small florets 1 garlic clove, finely sliced ½ red chilli, finely sliced 1 tbsp flaked almonds salt and freshly ground black pepper Method Bring a large pan of salted water to the boil and cook the spaghetti for 8 minutes, until al dente. Meanwhile, heat the olive oil in a saucepan over a high heat and add the broccoli. Leave it for 1 minute before moving so the broccoli chars, then turn and char on the other sides for about 3 minutes. Add the garlic, chilli and almonds and stir-fry for a further 3 minutes. Season with salt and pepper. Drain the spaghetti and add to the broccoli pan, stir well to combine and serve. Bring a large pan of salted water to the boil and cook the spaghetti for 8 minutes, until al dente. Bring a large pan of salted water to the boil and cook the spaghetti for 8 minutes, until al dente. Meanwhile, heat the olive oil in a saucepan over a high heat and add the broccoli. Leave it for 1 minute before moving so the broccoli chars, then turn and char on the other sides for about 3 minutes. Meanwhile, heat the olive oil in a saucepan over a high heat and add the broccoli. Leave it for 1 minute before moving so the broccoli chars, then turn and char on the other sides for about 3 minutes. Add the garlic, chilli and almonds and stir-fry for a further 3 minutes. Season with salt and pepper. Add the garlic, chilli and almonds and stir-fry for a further 3 minutes. Season with salt and pepper. Drain the spaghetti and add to the broccoli pan, stir well to combine and serve. Drain the spaghetti and add to the broccoli pan, stir well to combine and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdddeb3bdbfd0cc00039" }
f9cf67e553d5b38c02a6a48a2e49d059265be3f53d8f8f67be8c369e13ea686f
Pasta and bean soup (Pasta e fagioli) recipe An average of 4.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastaefagioli_92269_16x9.jpg A warming bowl of this hearty, healthy pasta and vegetable soup recipe is filling enough for dinner. 90ml/3¼fl oz extra virgin olive oil, plus extra to serve 1 onion, peeled, chopped2 garlic cloves, peeled, chopped½ tsp dried chilli flakes600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme)salt and freshly ground black pepper1 litre/1¾ pints chicken or vegetable stock, preferably home-made80g/2¾oz dried pasta, such as penne1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed 2 fresh bay leaves50g/2oz freshly grated Parmesan (or alternative vegetarian hard cheese)1 large or 2 small very ripe tomatoes, finely chopped 90ml/3¼fl oz extra virgin olive oil, plus extra to serve 1 onion, peeled, chopped 2 garlic cloves, peeled, chopped ½ tsp dried chilli flakes 600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes 3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme) salt and freshly ground black pepper 1 litre/1¾ pints chicken or vegetable stock, preferably home-made 80g/2¾oz dried pasta, such as penne 1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed 2 fresh bay leaves 50g/2oz freshly grated Parmesan (or alternative vegetarian hard cheese) 1 large or 2 small very ripe tomatoes, finely chopped Method Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened. Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown. Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined.To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving. Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened. Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened. Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened. Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened. Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown. Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown. Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving. Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving. Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined. Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined. To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving. To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pastaefagioli_92269", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pasta and bean soup (Pasta e fagioli) recipe", "content": "An average of 4.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastaefagioli_92269_16x9.jpg A warming bowl of this hearty, healthy pasta and vegetable soup recipe is filling enough for dinner. 90ml/3¼fl oz extra virgin olive oil, plus extra to serve 1 onion, peeled, chopped2 garlic cloves, peeled, chopped½ tsp dried chilli flakes600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme)salt and freshly ground black pepper1 litre/1¾ pints chicken or vegetable stock, preferably home-made80g/2¾oz dried pasta, such as penne1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed 2 fresh bay leaves50g/2oz freshly grated Parmesan (or alternative vegetarian hard cheese)1 large or 2 small very ripe tomatoes, finely chopped 90ml/3¼fl oz extra virgin olive oil, plus extra to serve 1 onion, peeled, chopped 2 garlic cloves, peeled, chopped ½ tsp dried chilli flakes 600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes 3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme) salt and freshly ground black pepper 1 litre/1¾ pints chicken or vegetable stock, preferably home-made 80g/2¾oz dried pasta, such as penne 1 x 400g/14oz can beans (such as cannellini, borlotti, haricot or chickpeas), drained and rinsed 2 fresh bay leaves 50g/2oz freshly grated Parmesan (or alternative vegetarian hard cheese) 1 large or 2 small very ripe tomatoes, finely chopped Method Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened. Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown. Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined.To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving. Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened. Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened. Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened. Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened. Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown. Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown. Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving. Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving. Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined. Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined. To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving. To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacdddeb3bdbfd0cc0003a" }
dce2225055d1c91022396b1c33e13b839ec008d57933c176f7e97243f96032e8
Easy chicken tetrazzini recipe An average of 3.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_chicken_tetrazzini_50016_16x9.jpg This chicken pasta bake with a creamy mushroom sauce and a cheese and breadcrumb topping uses a clever tinned soup hack. The addition of peas makes this a perfect all-in-one weeknight supper. 300g/10½oz dried linguine or spaghetti2 tbsp cooking oil, preferably olive oil, plus extra for greasing1 onion, finely chopped1 garlic clove, crushed 1 tbsp fresh thyme leaves, roughly chopped, or ½ tsp dried thyme 400g tin cream of mushroom soup400ml/14fl oz chicken stock, made with 1 stock cube200–300g/7–10½oz cooked skinless chicken, cut into roughly 2cm/¾in chunks 200g/7oz frozen peas25g/1oz dried coarse breadcrumbs (or panko breadcrumbs)50g/1¾oz Parmesan cheese, finely grated 300g/10½oz dried linguine or spaghetti 2 tbsp cooking oil, preferably olive oil, plus extra for greasing 1 onion, finely chopped 1 garlic clove, crushed 1 tbsp fresh thyme leaves, roughly chopped, or ½ tsp dried thyme 400g tin cream of mushroom soup 400ml/14fl oz chicken stock, made with 1 stock cube 200–300g/7–10½oz cooked skinless chicken, cut into roughly 2cm/¾in chunks 200g/7oz frozen peas 25g/1oz dried coarse breadcrumbs (or panko breadcrumbs) 50g/1¾oz Parmesan cheese, finely grated Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 1.5 litre/2⅔ pint shallow ovenproof dish. Cook the pasta in a large pan of boiling water over a high heat for 8–10 minutes, stirring occasionally, until only just tender. Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 5 minutes, stirring regularly, until softened but not coloured. Add the garlic and thyme and cook for 1 minute, stirring constantly. Drain the pasta, then return to the pan. Add the fried onion mixture, the soup, stock, chicken and peas and mix together well. Transfer to the greased dish and spread evenly. Mix the breadcrumbs and Parmesan together and sprinkle on top. Bake for 25–30 minutes, or until golden brown and bubbling. Serve with a crisp green salad. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 1.5 litre/2⅔ pint shallow ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 1.5 litre/2⅔ pint shallow ovenproof dish. Cook the pasta in a large pan of boiling water over a high heat for 8–10 minutes, stirring occasionally, until only just tender. Cook the pasta in a large pan of boiling water over a high heat for 8–10 minutes, stirring occasionally, until only just tender. Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 5 minutes, stirring regularly, until softened but not coloured. Add the garlic and thyme and cook for 1 minute, stirring constantly. Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 5 minutes, stirring regularly, until softened but not coloured. Add the garlic and thyme and cook for 1 minute, stirring constantly. Drain the pasta, then return to the pan. Add the fried onion mixture, the soup, stock, chicken and peas and mix together well. Drain the pasta, then return to the pan. Add the fried onion mixture, the soup, stock, chicken and peas and mix together well. Transfer to the greased dish and spread evenly. Mix the breadcrumbs and Parmesan together and sprinkle on top. Bake for 25–30 minutes, or until golden brown and bubbling. Serve with a crisp green salad. Transfer to the greased dish and spread evenly. Mix the breadcrumbs and Parmesan together and sprinkle on top. Bake for 25–30 minutes, or until golden brown and bubbling. Serve with a crisp green salad. Recipe tips You can use leftover cooked chicken or bought roasted chicken. Rotisserie chicken also works well if you strip the meat off the bones and remove the skin. To use fresh chicken breasts, cut into small cubes and fry with the onion in step 3. You will need two boneless, skinless chicken breasts (around 350g/12oz). Tetrazzini originated in America in the early 20th century; traditionally it includes mushrooms and a splash of wine. If you like, you can fry 150g/5½oz sliced chestnut mushrooms with the onion in step 3 and then add 3–4 tablespoons of dry white wine when you mix everything together. You can use dried garlic powder or granules instead of fresh garlic, and rosemary instead of thyme. Chopped fresh parsley is good too; add when you mix the pasta with the chicken and soup.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/easy_chicken_tetrazzini_50016", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy chicken tetrazzini recipe", "content": "An average of 3.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_chicken_tetrazzini_50016_16x9.jpg This chicken pasta bake with a creamy mushroom sauce and a cheese and breadcrumb topping uses a clever tinned soup hack. The addition of peas makes this a perfect all-in-one weeknight supper. 300g/10½oz dried linguine or spaghetti2 tbsp cooking oil, preferably olive oil, plus extra for greasing1 onion, finely chopped1 garlic clove, crushed 1 tbsp fresh thyme leaves, roughly chopped, or ½ tsp dried thyme 400g tin cream of mushroom soup400ml/14fl oz chicken stock, made with 1 stock cube200–300g/7–10½oz cooked skinless chicken, cut into roughly 2cm/¾in chunks 200g/7oz frozen peas25g/1oz dried coarse breadcrumbs (or panko breadcrumbs)50g/1¾oz Parmesan cheese, finely grated 300g/10½oz dried linguine or spaghetti 2 tbsp cooking oil, preferably olive oil, plus extra for greasing 1 onion, finely chopped 1 garlic clove, crushed 1 tbsp fresh thyme leaves, roughly chopped, or ½ tsp dried thyme 400g tin cream of mushroom soup 400ml/14fl oz chicken stock, made with 1 stock cube 200–300g/7–10½oz cooked skinless chicken, cut into roughly 2cm/¾in chunks 200g/7oz frozen peas 25g/1oz dried coarse breadcrumbs (or panko breadcrumbs) 50g/1¾oz Parmesan cheese, finely grated Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 1.5 litre/2⅔ pint shallow ovenproof dish. Cook the pasta in a large pan of boiling water over a high heat for 8–10 minutes, stirring occasionally, until only just tender. Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 5 minutes, stirring regularly, until softened but not coloured. Add the garlic and thyme and cook for 1 minute, stirring constantly. Drain the pasta, then return to the pan. Add the fried onion mixture, the soup, stock, chicken and peas and mix together well. Transfer to the greased dish and spread evenly. Mix the breadcrumbs and Parmesan together and sprinkle on top. Bake for 25–30 minutes, or until golden brown and bubbling. Serve with a crisp green salad. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 1.5 litre/2⅔ pint shallow ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 1.5 litre/2⅔ pint shallow ovenproof dish. Cook the pasta in a large pan of boiling water over a high heat for 8–10 minutes, stirring occasionally, until only just tender. Cook the pasta in a large pan of boiling water over a high heat for 8–10 minutes, stirring occasionally, until only just tender. Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 5 minutes, stirring regularly, until softened but not coloured. Add the garlic and thyme and cook for 1 minute, stirring constantly. Meanwhile, heat the oil in a non-stick frying pan and gently fry the onion for 5 minutes, stirring regularly, until softened but not coloured. Add the garlic and thyme and cook for 1 minute, stirring constantly. Drain the pasta, then return to the pan. Add the fried onion mixture, the soup, stock, chicken and peas and mix together well. Drain the pasta, then return to the pan. Add the fried onion mixture, the soup, stock, chicken and peas and mix together well. Transfer to the greased dish and spread evenly. Mix the breadcrumbs and Parmesan together and sprinkle on top. Bake for 25–30 minutes, or until golden brown and bubbling. Serve with a crisp green salad. Transfer to the greased dish and spread evenly. Mix the breadcrumbs and Parmesan together and sprinkle on top. Bake for 25–30 minutes, or until golden brown and bubbling. Serve with a crisp green salad. Recipe tips You can use leftover cooked chicken or bought roasted chicken. Rotisserie chicken also works well if you strip the meat off the bones and remove the skin. To use fresh chicken breasts, cut into small cubes and fry with the onion in step 3. You will need two boneless, skinless chicken breasts (around 350g/12oz). Tetrazzini originated in America in the early 20th century; traditionally it includes mushrooms and a splash of wine. If you like, you can fry 150g/5½oz sliced chestnut mushrooms with the onion in step 3 and then add 3–4 tablespoons of dry white wine when you mix everything together. You can use dried garlic powder or granules instead of fresh garlic, and rosemary instead of thyme. Chopped fresh parsley is good too; add when you mix the pasta with the chicken and soup." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddeeb3bdbfd0cc0003b" }
523a5c32b8e1a24ad2d27f8da68a8fb8d27508eba1d16893ddec9aa4a493ed15
Microwave arrabiata recipe An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_arrabiata_76939_16x9.jpg A classic spicy tomato pasta cooked to perfection in a microwave. You can use any pasta shapes in this recipe. Recipe tested using a 800W microwave. 75g/2½oz pasta 1 garlic clove, finely chopped1–2 tsp oil200g/7oz tinned chopped tomatoes1–2 tbsp tomato purée½ tsp red chilli flakes, to taste1 tsp Italian seasoning or dried oregano1 tbsp grated Parmesan, or vegetarian alternative (optional)pinch salt 75g/2½oz pasta 1 garlic clove, finely chopped 1–2 tsp oil 200g/7oz tinned chopped tomatoes 1–2 tbsp tomato purée ½ tsp red chilli flakes, to taste 1 tsp Italian seasoning or dried oregano 1 tbsp grated Parmesan, or vegetarian alternative (optional) pinch salt Method Put the pasta and salt in a microwavable bowl, cover with boiling water and microwave for the cooking time stated on the packet, plus an extra 4 minutes. Stir every 2–3 minutes to make sure the pasta doesn’t stick together. Drain and set aside.Tip the garlic and oil into a microwavable bowl and microwave for 1 minute. Pour in the chopped tomatoes, tomato purée, Italian seasoning and red chilli flakes. Microwave for 2 minutes, stirring halfway. Set aside to cool for 1 minute to allow the mixture to thicken up.Stir the pasta into the sauce and sprinkle over the Parmesan, if using. Put the pasta and salt in a microwavable bowl, cover with boiling water and microwave for the cooking time stated on the packet, plus an extra 4 minutes. Stir every 2–3 minutes to make sure the pasta doesn’t stick together. Drain and set aside. Put the pasta and salt in a microwavable bowl, cover with boiling water and microwave for the cooking time stated on the packet, plus an extra 4 minutes. Stir every 2–3 minutes to make sure the pasta doesn’t stick together. Drain and set aside. Tip the garlic and oil into a microwavable bowl and microwave for 1 minute. Pour in the chopped tomatoes, tomato purée, Italian seasoning and red chilli flakes. Microwave for 2 minutes, stirring halfway. Set aside to cool for 1 minute to allow the mixture to thicken up. Tip the garlic and oil into a microwavable bowl and microwave for 1 minute. Pour in the chopped tomatoes, tomato purée, Italian seasoning and red chilli flakes. Microwave for 2 minutes, stirring halfway. Set aside to cool for 1 minute to allow the mixture to thicken up. Stir the pasta into the sauce and sprinkle over the Parmesan, if using. Stir the pasta into the sauce and sprinkle over the Parmesan, if using. Recipe tips You can add some frozen peas or beans to the pasta water for a pop of colour. You can buy Italian seasoning in the herbs section of most supermarkets. But use dried oregano if you can't find it.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/microwave_arrabiata_76939", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Microwave arrabiata recipe", "content": "An average of 4.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_arrabiata_76939_16x9.jpg A classic spicy tomato pasta cooked to perfection in a microwave. You can use any pasta shapes in this recipe. Recipe tested using a 800W microwave. 75g/2½oz pasta 1 garlic clove, finely chopped1–2 tsp oil200g/7oz tinned chopped tomatoes1–2 tbsp tomato purée½ tsp red chilli flakes, to taste1 tsp Italian seasoning or dried oregano1 tbsp grated Parmesan, or vegetarian alternative (optional)pinch salt 75g/2½oz pasta 1 garlic clove, finely chopped 1–2 tsp oil 200g/7oz tinned chopped tomatoes 1–2 tbsp tomato purée ½ tsp red chilli flakes, to taste 1 tsp Italian seasoning or dried oregano 1 tbsp grated Parmesan, or vegetarian alternative (optional) pinch salt Method Put the pasta and salt in a microwavable bowl, cover with boiling water and microwave for the cooking time stated on the packet, plus an extra 4 minutes. Stir every 2–3 minutes to make sure the pasta doesn’t stick together. Drain and set aside.Tip the garlic and oil into a microwavable bowl and microwave for 1 minute. Pour in the chopped tomatoes, tomato purée, Italian seasoning and red chilli flakes. Microwave for 2 minutes, stirring halfway. Set aside to cool for 1 minute to allow the mixture to thicken up.Stir the pasta into the sauce and sprinkle over the Parmesan, if using. Put the pasta and salt in a microwavable bowl, cover with boiling water and microwave for the cooking time stated on the packet, plus an extra 4 minutes. Stir every 2–3 minutes to make sure the pasta doesn’t stick together. Drain and set aside. Put the pasta and salt in a microwavable bowl, cover with boiling water and microwave for the cooking time stated on the packet, plus an extra 4 minutes. Stir every 2–3 minutes to make sure the pasta doesn’t stick together. Drain and set aside. Tip the garlic and oil into a microwavable bowl and microwave for 1 minute. Pour in the chopped tomatoes, tomato purée, Italian seasoning and red chilli flakes. Microwave for 2 minutes, stirring halfway. Set aside to cool for 1 minute to allow the mixture to thicken up. Tip the garlic and oil into a microwavable bowl and microwave for 1 minute. Pour in the chopped tomatoes, tomato purée, Italian seasoning and red chilli flakes. Microwave for 2 minutes, stirring halfway. Set aside to cool for 1 minute to allow the mixture to thicken up. Stir the pasta into the sauce and sprinkle over the Parmesan, if using. Stir the pasta into the sauce and sprinkle over the Parmesan, if using. Recipe tips You can add some frozen peas or beans to the pasta water for a pop of colour. You can buy Italian seasoning in the herbs section of most supermarkets. But use dried oregano if you can't find it." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddeeb3bdbfd0cc0003c" }
8502d1321ca88f9e987fb8b49db5ff2e74779cbc13a2604026e93427f63eab66
Sausage pasta bake recipe An average of 4.5 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_pasta_bake_81709_16x9.jpg Sausage pasta bake is a winner, especially with roasted veggies, cream and Parmesan! This recipe makes a lovely comforting, creamy dinner for the whole family. 1 red onion, cut into 8 wedges2 large peppers, red and yellow, seeds removed, cut into 4cm/1½in chunks2 medium courgettes, trimmed, halved lengthways and thickly sliced1 tbsp olive oil6 sausages (around 400g/14oz), each cut into 3 pieces200g/7oz penne300ml/10fl oz single cream50g/1¾ oz Parmesan, finely grated, or 75g/2½oz mature Cheddar cheesesalt and freshly ground black pepper 1 red onion, cut into 8 wedges 2 large peppers, red and yellow, seeds removed, cut into 4cm/1½in chunks 2 medium courgettes, trimmed, halved lengthways and thickly sliced 1 tbsp olive oil 6 sausages (around 400g/14oz), each cut into 3 pieces 200g/7oz penne 300ml/10fl oz single cream 50g/1¾ oz Parmesan, finely grated, or 75g/2½oz mature Cheddar cheese salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Put the vegetables in a large roasting tin (roughly 30x25cm/12x10in), season with salt and freshly ground black pepper, toss with the oil and roast for 10 minutes. Add the sausage pieces and toss. Roast for 20 minutes.Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the pack instructions, until tender, stirring occasionally. Drain the cooked pasta in a colander. Add the pasta to the vegetables and sausages. Pour over the cream and toss together. Sprinkle with the cheese and cook for 4–5 minutes or until the cheese has melted and sauce is beginning to bubble around the edges. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the vegetables in a large roasting tin (roughly 30x25cm/12x10in), season with salt and freshly ground black pepper, toss with the oil and roast for 10 minutes. Add the sausage pieces and toss. Roast for 20 minutes. Put the vegetables in a large roasting tin (roughly 30x25cm/12x10in), season with salt and freshly ground black pepper, toss with the oil and roast for 10 minutes. Add the sausage pieces and toss. Roast for 20 minutes. Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the pack instructions, until tender, stirring occasionally. Drain the cooked pasta in a colander. Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the pack instructions, until tender, stirring occasionally. Drain the cooked pasta in a colander. Add the pasta to the vegetables and sausages. Pour over the cream and toss together. Sprinkle with the cheese and cook for 4–5 minutes or until the cheese has melted and sauce is beginning to bubble around the edges. Serve immediately. Add the pasta to the vegetables and sausages. Pour over the cream and toss together. Sprinkle with the cheese and cook for 4–5 minutes or until the cheese has melted and sauce is beginning to bubble around the edges. Serve immediately. Recipe tips You could add many different vegetables to this pasta bake, just choose your favourites! If you are vegetarian you can swap the meat for veggie sausages.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sausage_pasta_bake_81709", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sausage pasta bake recipe", "content": "An average of 4.5 out of 5 stars from 75 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_pasta_bake_81709_16x9.jpg Sausage pasta bake is a winner, especially with roasted veggies, cream and Parmesan! This recipe makes a lovely comforting, creamy dinner for the whole family. 1 red onion, cut into 8 wedges2 large peppers, red and yellow, seeds removed, cut into 4cm/1½in chunks2 medium courgettes, trimmed, halved lengthways and thickly sliced1 tbsp olive oil6 sausages (around 400g/14oz), each cut into 3 pieces200g/7oz penne300ml/10fl oz single cream50g/1¾ oz Parmesan, finely grated, or 75g/2½oz mature Cheddar cheesesalt and freshly ground black pepper 1 red onion, cut into 8 wedges 2 large peppers, red and yellow, seeds removed, cut into 4cm/1½in chunks 2 medium courgettes, trimmed, halved lengthways and thickly sliced 1 tbsp olive oil 6 sausages (around 400g/14oz), each cut into 3 pieces 200g/7oz penne 300ml/10fl oz single cream 50g/1¾ oz Parmesan, finely grated, or 75g/2½oz mature Cheddar cheese salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Put the vegetables in a large roasting tin (roughly 30x25cm/12x10in), season with salt and freshly ground black pepper, toss with the oil and roast for 10 minutes. Add the sausage pieces and toss. Roast for 20 minutes.Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the pack instructions, until tender, stirring occasionally. Drain the cooked pasta in a colander. Add the pasta to the vegetables and sausages. Pour over the cream and toss together. Sprinkle with the cheese and cook for 4–5 minutes or until the cheese has melted and sauce is beginning to bubble around the edges. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the vegetables in a large roasting tin (roughly 30x25cm/12x10in), season with salt and freshly ground black pepper, toss with the oil and roast for 10 minutes. Add the sausage pieces and toss. Roast for 20 minutes. Put the vegetables in a large roasting tin (roughly 30x25cm/12x10in), season with salt and freshly ground black pepper, toss with the oil and roast for 10 minutes. Add the sausage pieces and toss. Roast for 20 minutes. Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the pack instructions, until tender, stirring occasionally. Drain the cooked pasta in a colander. Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the pack instructions, until tender, stirring occasionally. Drain the cooked pasta in a colander. Add the pasta to the vegetables and sausages. Pour over the cream and toss together. Sprinkle with the cheese and cook for 4–5 minutes or until the cheese has melted and sauce is beginning to bubble around the edges. Serve immediately. Add the pasta to the vegetables and sausages. Pour over the cream and toss together. Sprinkle with the cheese and cook for 4–5 minutes or until the cheese has melted and sauce is beginning to bubble around the edges. Serve immediately. Recipe tips You could add many different vegetables to this pasta bake, just choose your favourites! If you are vegetarian you can swap the meat for veggie sausages." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddeeb3bdbfd0cc0003d" }
13e90f4cb820103e2f5ba6043c66ecc69eaa28a7ce2d763a4b8d6f3255dbf6e5
Stewed steak ragù recipe This may sound completely off the wall but bear with me; if you don’t have or can’t afford red wine to sling in your dinner, you can use a surprising substitute instead. Strong black tea, when used in slow-cooked, tomato-based dishes, replicates the deep tannin base flavours that red wine leaves behind once the alcohol has boiled off. Steep one ordinary teabag in 200ml/7fl oz boiling water for 10 minutes, until a deep dark brown colour. Fish the teabag out and discard it, and use the strong tea in place of the wine. This trick really only works with slow-cooked dishes with a tomato base to balance the flavours; unfortunately you can’t pour it in a glass and pretend it’s a juicy Pinot Noir. Any leftover ragù can be used for a bolognese style dinner, like this one above, or in lasagne, or thinned out with a little stock and leftover pasta to make a meaty minestrone-style soup, adding a little leftover pasta or some small cooked pasta shapes. In November 2023 this recipe was costed at an average of £5.64 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.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/stewed_steak_rag_33641", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Stewed steak ragù recipe", "content": "This may sound completely off the wall but bear with me; if you don’t have or can’t afford red wine to sling in your dinner, you can use a surprising substitute instead. Strong black tea, when used in slow-cooked, tomato-based dishes, replicates the deep tannin base flavours that red wine leaves behind once the alcohol has boiled off. Steep one ordinary teabag in 200ml/7fl oz boiling water for 10 minutes, until a deep dark brown colour. Fish the teabag out and discard it, and use the strong tea in place of the wine. This trick really only works with slow-cooked dishes with a tomato base to balance the flavours; unfortunately you can’t pour it in a glass and pretend it’s a juicy Pinot Noir. Any leftover ragù can be used for a bolognese style dinner, like this one above, or in lasagne, or thinned out with a little stock and leftover pasta to make a meaty minestrone-style soup, adding a little leftover pasta or some small cooked pasta shapes. In November 2023 this recipe was costed at an average of £5.64 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." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddeeb3bdbfd0cc0003e" }
d8b03b517cab562a3d43fab9d3ade06d986c7b769ab472c48fb4b471a2adbc58
Bacon pasta recipe Bacon and kale pasta An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_kale_pasta_28231_16x9.jpg A tasty protein-packed, high-fibre bacon pasta dish that’s ready in no time. Each serving provides 532 kcal, 27g protein, 49g carbohydrate (of which 4g sugars), 23g fat (of which 9g saturates), 10g fibre and 1.9g salt. 300g/10½oz wholewheat pasta 1 tbsp olive oil10 smoked streaky bacon rashers, thinly sliced1 garlic clove, crushedpinch dried chilli flakes150g/5½oz kale, leaves shredded1 free-range egg yolk100g/3½oz Parmesan, finely grated salt and freshly ground black pepper 300g/10½oz wholewheat pasta 1 tbsp olive oil 10 smoked streaky bacon rashers, thinly sliced 1 garlic clove, crushed pinch dried chilli flakes 150g/5½oz kale, leaves shredded 1 free-range egg yolk 100g/3½oz Parmesan, finely grated salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling salted water according to the packet instructions.Meanwhile, heat the oil in a frying pan, add the bacon and cook over a medium heat, stirring often, until crisp. Add the garlic and chilli and cook for 1 minute. Add the kale and cook for 1–2 minutes, or until wilted and tender. Drain the pasta, reserving 200ml/7fl oz of the pasta cooking water. Add 150ml/5fl oz of the reserved pasta water to the bacon and kale. Mix the egg yolk with 3 tablespoons of the Parmesan, add to the bacon and kale and stir well, until the sauce thickens. Toss the pasta in the sauce, loosening with a little more pasta water if necessary. Season with salt and pepper and serve with the remaining Parmesan on top. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Meanwhile, heat the oil in a frying pan, add the bacon and cook over a medium heat, stirring often, until crisp. Meanwhile, heat the oil in a frying pan, add the bacon and cook over a medium heat, stirring often, until crisp. Add the garlic and chilli and cook for 1 minute. Add the kale and cook for 1–2 minutes, or until wilted and tender. Add the garlic and chilli and cook for 1 minute. Add the kale and cook for 1–2 minutes, or until wilted and tender. Drain the pasta, reserving 200ml/7fl oz of the pasta cooking water. Drain the pasta, reserving 200ml/7fl oz of the pasta cooking water. Add 150ml/5fl oz of the reserved pasta water to the bacon and kale. Mix the egg yolk with 3 tablespoons of the Parmesan, add to the bacon and kale and stir well, until the sauce thickens. Add 150ml/5fl oz of the reserved pasta water to the bacon and kale. Mix the egg yolk with 3 tablespoons of the Parmesan, add to the bacon and kale and stir well, until the sauce thickens. Toss the pasta in the sauce, loosening with a little more pasta water if necessary. Season with salt and pepper and serve with the remaining Parmesan on top. Toss the pasta in the sauce, loosening with a little more pasta water if necessary. Season with salt and pepper and serve with the remaining Parmesan on top.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bacon_and_kale_pasta_28231", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bacon pasta recipe", "content": "Bacon and kale pasta An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_kale_pasta_28231_16x9.jpg A tasty protein-packed, high-fibre bacon pasta dish that’s ready in no time. Each serving provides 532 kcal, 27g protein, 49g carbohydrate (of which 4g sugars), 23g fat (of which 9g saturates), 10g fibre and 1.9g salt. 300g/10½oz wholewheat pasta 1 tbsp olive oil10 smoked streaky bacon rashers, thinly sliced1 garlic clove, crushedpinch dried chilli flakes150g/5½oz kale, leaves shredded1 free-range egg yolk100g/3½oz Parmesan, finely grated salt and freshly ground black pepper 300g/10½oz wholewheat pasta 1 tbsp olive oil 10 smoked streaky bacon rashers, thinly sliced 1 garlic clove, crushed pinch dried chilli flakes 150g/5½oz kale, leaves shredded 1 free-range egg yolk 100g/3½oz Parmesan, finely grated salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling salted water according to the packet instructions.Meanwhile, heat the oil in a frying pan, add the bacon and cook over a medium heat, stirring often, until crisp. Add the garlic and chilli and cook for 1 minute. Add the kale and cook for 1–2 minutes, or until wilted and tender. Drain the pasta, reserving 200ml/7fl oz of the pasta cooking water. Add 150ml/5fl oz of the reserved pasta water to the bacon and kale. Mix the egg yolk with 3 tablespoons of the Parmesan, add to the bacon and kale and stir well, until the sauce thickens. Toss the pasta in the sauce, loosening with a little more pasta water if necessary. Season with salt and pepper and serve with the remaining Parmesan on top. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Meanwhile, heat the oil in a frying pan, add the bacon and cook over a medium heat, stirring often, until crisp. Meanwhile, heat the oil in a frying pan, add the bacon and cook over a medium heat, stirring often, until crisp. Add the garlic and chilli and cook for 1 minute. Add the kale and cook for 1–2 minutes, or until wilted and tender. Add the garlic and chilli and cook for 1 minute. Add the kale and cook for 1–2 minutes, or until wilted and tender. Drain the pasta, reserving 200ml/7fl oz of the pasta cooking water. Drain the pasta, reserving 200ml/7fl oz of the pasta cooking water. Add 150ml/5fl oz of the reserved pasta water to the bacon and kale. Mix the egg yolk with 3 tablespoons of the Parmesan, add to the bacon and kale and stir well, until the sauce thickens. Add 150ml/5fl oz of the reserved pasta water to the bacon and kale. Mix the egg yolk with 3 tablespoons of the Parmesan, add to the bacon and kale and stir well, until the sauce thickens. Toss the pasta in the sauce, loosening with a little more pasta water if necessary. Season with salt and pepper and serve with the remaining Parmesan on top. Toss the pasta in the sauce, loosening with a little more pasta water if necessary. Season with salt and pepper and serve with the remaining Parmesan on top." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddeeb3bdbfd0cc0003f" }
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Sardine and kale spaghetti recipe An average of 4.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sardine_and_kale_86512_16x9.jpg Not only is this cheap sardine pasta recipe quick and delicious, but it's packed with minerals, vitamins and omega 3 oils. Enjoy! Each serving provides 440kcal, 25g protein, 57g carbohydrate (of which 4g sugars), 10.5g fat (of which 2.5g saturates), 7g fibre and 0.7g salt. 300g/10½oz spaghetti 2 tbsp olive oil2 x 120g/4¼oz tin sardines in oil (preferably olive oil)1 onion, choppedsalt and black pepper 1 garlic clove, finely sliced ½ tsp chilli flakes 150–200g/5½–7oz curly kale, chopped 1 lemon, juice only 300g/10½oz spaghetti 2 tbsp olive oil 2 x 120g/4¼oz tin sardines in oil (preferably olive oil) 1 onion, chopped salt and black pepper 1 garlic clove, finely sliced ½ tsp chilli flakes 150–200g/5½–7oz curly kale, chopped 1 lemon, juice only Method Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions.Meanwhile, heat a large frying pan over a medium heat. Add 1 tablespoon of oil and, once hot, add the onion and a pinch of salt. Fry gently until soft and golden-brown. Once soft, add the garlic and chilli flakes and cook for a further two minutes.Break the sardines into bite-sized pieces, discarding any large bones. Add them to the onions together with the remaining oil. Heat through, then add the kale with 3-4 tablespoons of the spaghetti cooking water. Stir to mix well then cover the frying pan with a lid or foil and cook for 3-4 minutes.Remove the lid and stir until the kale is completely soft.Drain the spaghetti, reserving a little of the cooking water. Add the spaghetti to the sauce in the frying pan. Squeeze in the lemon juice and mix through to coat the spaghetti (you may need to add a little of the cooking water to loosen your sauce). Taste and season with salt and black pepper. Serve immediately. Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions. Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions. Meanwhile, heat a large frying pan over a medium heat. Add 1 tablespoon of oil and, once hot, add the onion and a pinch of salt. Fry gently until soft and golden-brown. Once soft, add the garlic and chilli flakes and cook for a further two minutes. Meanwhile, heat a large frying pan over a medium heat. Add 1 tablespoon of oil and, once hot, add the onion and a pinch of salt. Fry gently until soft and golden-brown. Once soft, add the garlic and chilli flakes and cook for a further two minutes. Break the sardines into bite-sized pieces, discarding any large bones. Add them to the onions together with the remaining oil. Heat through, then add the kale with 3-4 tablespoons of the spaghetti cooking water. Stir to mix well then cover the frying pan with a lid or foil and cook for 3-4 minutes. Break the sardines into bite-sized pieces, discarding any large bones. Add them to the onions together with the remaining oil. Heat through, then add the kale with 3-4 tablespoons of the spaghetti cooking water. Stir to mix well then cover the frying pan with a lid or foil and cook for 3-4 minutes. Remove the lid and stir until the kale is completely soft. Remove the lid and stir until the kale is completely soft. Drain the spaghetti, reserving a little of the cooking water. Drain the spaghetti, reserving a little of the cooking water. Add the spaghetti to the sauce in the frying pan. Squeeze in the lemon juice and mix through to coat the spaghetti (you may need to add a little of the cooking water to loosen your sauce). Taste and season with salt and black pepper. Serve immediately. Add the spaghetti to the sauce in the frying pan. Squeeze in the lemon juice and mix through to coat the spaghetti (you may need to add a little of the cooking water to loosen your sauce). Taste and season with salt and black pepper. Serve immediately. Recipe tips In September 2023 this recipe was costed at an average of £2.94 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.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sardine_and_kale_86512", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sardine and kale spaghetti recipe", "content": "An average of 4.6 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sardine_and_kale_86512_16x9.jpg Not only is this cheap sardine pasta recipe quick and delicious, but it's packed with minerals, vitamins and omega 3 oils. Enjoy! Each serving provides 440kcal, 25g protein, 57g carbohydrate (of which 4g sugars), 10.5g fat (of which 2.5g saturates), 7g fibre and 0.7g salt. 300g/10½oz spaghetti 2 tbsp olive oil2 x 120g/4¼oz tin sardines in oil (preferably olive oil)1 onion, choppedsalt and black pepper 1 garlic clove, finely sliced ½ tsp chilli flakes 150–200g/5½–7oz curly kale, chopped 1 lemon, juice only 300g/10½oz spaghetti 2 tbsp olive oil 2 x 120g/4¼oz tin sardines in oil (preferably olive oil) 1 onion, chopped salt and black pepper 1 garlic clove, finely sliced ½ tsp chilli flakes 150–200g/5½–7oz curly kale, chopped 1 lemon, juice only Method Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions.Meanwhile, heat a large frying pan over a medium heat. Add 1 tablespoon of oil and, once hot, add the onion and a pinch of salt. Fry gently until soft and golden-brown. Once soft, add the garlic and chilli flakes and cook for a further two minutes.Break the sardines into bite-sized pieces, discarding any large bones. Add them to the onions together with the remaining oil. Heat through, then add the kale with 3-4 tablespoons of the spaghetti cooking water. Stir to mix well then cover the frying pan with a lid or foil and cook for 3-4 minutes.Remove the lid and stir until the kale is completely soft.Drain the spaghetti, reserving a little of the cooking water. Add the spaghetti to the sauce in the frying pan. Squeeze in the lemon juice and mix through to coat the spaghetti (you may need to add a little of the cooking water to loosen your sauce). Taste and season with salt and black pepper. Serve immediately. Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions. Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions. Meanwhile, heat a large frying pan over a medium heat. Add 1 tablespoon of oil and, once hot, add the onion and a pinch of salt. Fry gently until soft and golden-brown. Once soft, add the garlic and chilli flakes and cook for a further two minutes. Meanwhile, heat a large frying pan over a medium heat. Add 1 tablespoon of oil and, once hot, add the onion and a pinch of salt. Fry gently until soft and golden-brown. Once soft, add the garlic and chilli flakes and cook for a further two minutes. Break the sardines into bite-sized pieces, discarding any large bones. Add them to the onions together with the remaining oil. Heat through, then add the kale with 3-4 tablespoons of the spaghetti cooking water. Stir to mix well then cover the frying pan with a lid or foil and cook for 3-4 minutes. Break the sardines into bite-sized pieces, discarding any large bones. Add them to the onions together with the remaining oil. Heat through, then add the kale with 3-4 tablespoons of the spaghetti cooking water. Stir to mix well then cover the frying pan with a lid or foil and cook for 3-4 minutes. Remove the lid and stir until the kale is completely soft. Remove the lid and stir until the kale is completely soft. Drain the spaghetti, reserving a little of the cooking water. Drain the spaghetti, reserving a little of the cooking water. Add the spaghetti to the sauce in the frying pan. Squeeze in the lemon juice and mix through to coat the spaghetti (you may need to add a little of the cooking water to loosen your sauce). Taste and season with salt and black pepper. Serve immediately. Add the spaghetti to the sauce in the frying pan. Squeeze in the lemon juice and mix through to coat the spaghetti (you may need to add a little of the cooking water to loosen your sauce). Taste and season with salt and black pepper. Serve immediately. Recipe tips In September 2023 this recipe was costed at an average of £2.94 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." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddfeb3bdbfd0cc00040" }
eef9ef101bca1ba9ad7319cce746afba58a591ab018df8c1ccbcb3e930c1e214
Chicken tagliatelle recipe An average of 4.4 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tagliatelle_04066_16x9.jpg This creamy chicken tagliatelle is rich, delicious and very easy to make. Perfect for anyone needing a quick dinner option. Each serving provides 831 kcal, 45g protein, 64g carbohydrates (of which 3g sugars), 43g fat (of which 25g saturates), 4g fibre and 0.6g salt. 25g/1oz unsalted butter1 tbsp olive oil2 large skinless chicken breasts3 garlic cloves, thinly sliced400ml/14fl oz chicken stock200ml/7fl oz double cream1 lemon, zest plus a little juice75g/2¾oz Parmesan, finely grated, plus extra to serve½ small bunch flatleaf parsley, roughly chopped (optional)350g/12oz tagliatelle 25g/1oz unsalted butter 1 tbsp olive oil 2 large skinless chicken breasts 3 garlic cloves, thinly sliced 400ml/14fl oz chicken stock 200ml/7fl oz double cream 1 lemon, zest plus a little juice 75g/2¾oz Parmesan, finely grated, plus extra to serve ½ small bunch flatleaf parsley, roughly chopped (optional) 350g/12oz tagliatelle Method Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift from the pan, shaking off any excess butter, and keep warm under some kitchen foil.Increase the heat and add the garlic. Fry for a minute or two until softened and golden. Pour in the stock carefully, in case it splutters, followed by the cream. Simmer fiercely, stirring, for 2 minutes until the sauce has combined and looks rich but has not reduced much. Take off the heat. Stir in the lemon zest, Parmesan and parsley, if using. Dice up the chicken and add to the sauce with any resting juices. Season to taste with as much lemon juice as preferred. Meanwhile, bring a large saucepan of water to the boil. Add the tagliatelle and cook according to packet instructions. Drain thoroughly and use tongs to toss the pasta in the chicken sauce. Serve immediately with extra Parmesan and a green salad, if you like. Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift from the pan, shaking off any excess butter, and keep warm under some kitchen foil. Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift from the pan, shaking off any excess butter, and keep warm under some kitchen foil. Increase the heat and add the garlic. Fry for a minute or two until softened and golden. Pour in the stock carefully, in case it splutters, followed by the cream. Simmer fiercely, stirring, for 2 minutes until the sauce has combined and looks rich but has not reduced much. Take off the heat. Stir in the lemon zest, Parmesan and parsley, if using. Dice up the chicken and add to the sauce with any resting juices. Season to taste with as much lemon juice as preferred. Increase the heat and add the garlic. Fry for a minute or two until softened and golden. Pour in the stock carefully, in case it splutters, followed by the cream. Simmer fiercely, stirring, for 2 minutes until the sauce has combined and looks rich but has not reduced much. Take off the heat. Stir in the lemon zest, Parmesan and parsley, if using. Dice up the chicken and add to the sauce with any resting juices. Season to taste with as much lemon juice as preferred. Meanwhile, bring a large saucepan of water to the boil. Add the tagliatelle and cook according to packet instructions. Drain thoroughly and use tongs to toss the pasta in the chicken sauce. Serve immediately with extra Parmesan and a green salad, if you like. Meanwhile, bring a large saucepan of water to the boil. Add the tagliatelle and cook according to packet instructions. Drain thoroughly and use tongs to toss the pasta in the chicken sauce. Serve immediately with extra Parmesan and a green salad, if you like. Recipe tips Tagliatelle sucks up sauce rapidly, so only toss it through the sauce seconds before it is ready to serve. Any leftovers can be revived with a splash of water.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_tagliatelle_04066", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken tagliatelle recipe", "content": "An average of 4.4 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tagliatelle_04066_16x9.jpg This creamy chicken tagliatelle is rich, delicious and very easy to make. Perfect for anyone needing a quick dinner option. Each serving provides 831 kcal, 45g protein, 64g carbohydrates (of which 3g sugars), 43g fat (of which 25g saturates), 4g fibre and 0.6g salt. 25g/1oz unsalted butter1 tbsp olive oil2 large skinless chicken breasts3 garlic cloves, thinly sliced400ml/14fl oz chicken stock200ml/7fl oz double cream1 lemon, zest plus a little juice75g/2¾oz Parmesan, finely grated, plus extra to serve½ small bunch flatleaf parsley, roughly chopped (optional)350g/12oz tagliatelle 25g/1oz unsalted butter 1 tbsp olive oil 2 large skinless chicken breasts 3 garlic cloves, thinly sliced 400ml/14fl oz chicken stock 200ml/7fl oz double cream 1 lemon, zest plus a little juice 75g/2¾oz Parmesan, finely grated, plus extra to serve ½ small bunch flatleaf parsley, roughly chopped (optional) 350g/12oz tagliatelle Method Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift from the pan, shaking off any excess butter, and keep warm under some kitchen foil.Increase the heat and add the garlic. Fry for a minute or two until softened and golden. Pour in the stock carefully, in case it splutters, followed by the cream. Simmer fiercely, stirring, for 2 minutes until the sauce has combined and looks rich but has not reduced much. Take off the heat. Stir in the lemon zest, Parmesan and parsley, if using. Dice up the chicken and add to the sauce with any resting juices. Season to taste with as much lemon juice as preferred. Meanwhile, bring a large saucepan of water to the boil. Add the tagliatelle and cook according to packet instructions. Drain thoroughly and use tongs to toss the pasta in the chicken sauce. Serve immediately with extra Parmesan and a green salad, if you like. Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift from the pan, shaking off any excess butter, and keep warm under some kitchen foil. Melt the butter with the oil in a heavy-bottomed frying pan over a gentle heat. Add the chicken breasts and fry until golden on both sides and just cooked through. Carefully lift from the pan, shaking off any excess butter, and keep warm under some kitchen foil. Increase the heat and add the garlic. Fry for a minute or two until softened and golden. Pour in the stock carefully, in case it splutters, followed by the cream. Simmer fiercely, stirring, for 2 minutes until the sauce has combined and looks rich but has not reduced much. Take off the heat. Stir in the lemon zest, Parmesan and parsley, if using. Dice up the chicken and add to the sauce with any resting juices. Season to taste with as much lemon juice as preferred. Increase the heat and add the garlic. Fry for a minute or two until softened and golden. Pour in the stock carefully, in case it splutters, followed by the cream. Simmer fiercely, stirring, for 2 minutes until the sauce has combined and looks rich but has not reduced much. Take off the heat. Stir in the lemon zest, Parmesan and parsley, if using. Dice up the chicken and add to the sauce with any resting juices. Season to taste with as much lemon juice as preferred. Meanwhile, bring a large saucepan of water to the boil. Add the tagliatelle and cook according to packet instructions. Drain thoroughly and use tongs to toss the pasta in the chicken sauce. Serve immediately with extra Parmesan and a green salad, if you like. Meanwhile, bring a large saucepan of water to the boil. Add the tagliatelle and cook according to packet instructions. Drain thoroughly and use tongs to toss the pasta in the chicken sauce. Serve immediately with extra Parmesan and a green salad, if you like. Recipe tips Tagliatelle sucks up sauce rapidly, so only toss it through the sauce seconds before it is ready to serve. Any leftovers can be revived with a splash of water." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddfeb3bdbfd0cc00041" }
bc2bf686d32240ab0736868ccdf3705a95cb72b65d2834900ada14921ff9692a
Creamy chilli, bacon and tomato spaghetti recipe An average of 4.9 out of 5 stars from 69 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_chilli_bacon_and_60433_16x9.jpg Using less meat is an easy way to save money without compromising on taste. This quick pasta dish makes a satisfying family meal from just four rashers of bacon. 2 tbsp mild olive oil1 medium onion, thinly sliced4 rashers smoked streaky bacon, cut into 2cm/¾-wide strips2 garlic cloves, thinly sliced300-350g/10½-12oz dried spaghetti1 tsp dried chilli flakes1 x 400g tin chopped tomatoes2 tbsp tomato purée1 tsp dried oregano100ml/3½fl oz double creamsalt and freshly ground black pepper 2 tbsp mild olive oil 1 medium onion, thinly sliced 4 rashers smoked streaky bacon, cut into 2cm/¾-wide strips 2 garlic cloves, thinly sliced 300-350g/10½-12oz dried spaghetti 1 tsp dried chilli flakes 1 x 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano 100ml/3½fl oz double cream salt and freshly ground black pepper Method Half-fill a large saucepan with water and bring to the boil. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and bacon and fry for 5-6 minutes, or until softened and lightly browned. Add the garlic and fry for a further minute (don't let the garlic burn or it will be bitter). When the water is boiling, add the spaghetti in four batches, allowing each batch to soften into the water before adding the next. Stir well, then cook the spaghetti according to the packet instructions, stirring occasionally.While the spaghetti is cooking, stir the chilli flakes into the onion and bacon mixture, then add the tinned tomatoes, tomato purée, oregano and 250ml/9fl oz water. Season, to taste, with the salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring regularly, until thickened. Stir in the cream and return the mixture to a gentle simmer.Drain the pasta in a colander and return to the pan. Pour over the creamy tomato sauce, then stir the sauce into the spaghetti until evenly coated. To serve, divide the spaghetti equally among four warmed serving bowls and serve. Half-fill a large saucepan with water and bring to the boil. Half-fill a large saucepan with water and bring to the boil. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and bacon and fry for 5-6 minutes, or until softened and lightly browned. Add the garlic and fry for a further minute (don't let the garlic burn or it will be bitter). Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and bacon and fry for 5-6 minutes, or until softened and lightly browned. Add the garlic and fry for a further minute (don't let the garlic burn or it will be bitter). When the water is boiling, add the spaghetti in four batches, allowing each batch to soften into the water before adding the next. Stir well, then cook the spaghetti according to the packet instructions, stirring occasionally. When the water is boiling, add the spaghetti in four batches, allowing each batch to soften into the water before adding the next. Stir well, then cook the spaghetti according to the packet instructions, stirring occasionally. While the spaghetti is cooking, stir the chilli flakes into the onion and bacon mixture, then add the tinned tomatoes, tomato purée, oregano and 250ml/9fl oz water. Season, to taste, with the salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring regularly, until thickened. Stir in the cream and return the mixture to a gentle simmer. While the spaghetti is cooking, stir the chilli flakes into the onion and bacon mixture, then add the tinned tomatoes, tomato purée, oregano and 250ml/9fl oz water. Season, to taste, with the salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring regularly, until thickened. Stir in the cream and return the mixture to a gentle simmer. Drain the pasta in a colander and return to the pan. Pour over the creamy tomato sauce, then stir the sauce into the spaghetti until evenly coated. Drain the pasta in a colander and return to the pan. Pour over the creamy tomato sauce, then stir the sauce into the spaghetti until evenly coated. To serve, divide the spaghetti equally among four warmed serving bowls and serve. To serve, divide the spaghetti equally among four warmed serving bowls and serve. Recipe tips Tip 1: If preferred, omit the cream from this recipe and reduce the quantity of chilli flakes to ½ tsp. Tip 2: Use any shape of dried pasta you like for this recipe. Tip 3: Use 1 finely chopped fresh red chilli if you prefer. Don’t bother to deseed if you like your food quite hot. Chillies can vary enormously in heat, so taste a tiny piece before you cook and adjust the amount accordingly.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/creamy_chilli_bacon_and_60433", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Creamy chilli, bacon and tomato spaghetti recipe", "content": "An average of 4.9 out of 5 stars from 69 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_chilli_bacon_and_60433_16x9.jpg Using less meat is an easy way to save money without compromising on taste. This quick pasta dish makes a satisfying family meal from just four rashers of bacon. 2 tbsp mild olive oil1 medium onion, thinly sliced4 rashers smoked streaky bacon, cut into 2cm/¾-wide strips2 garlic cloves, thinly sliced300-350g/10½-12oz dried spaghetti1 tsp dried chilli flakes1 x 400g tin chopped tomatoes2 tbsp tomato purée1 tsp dried oregano100ml/3½fl oz double creamsalt and freshly ground black pepper 2 tbsp mild olive oil 1 medium onion, thinly sliced 4 rashers smoked streaky bacon, cut into 2cm/¾-wide strips 2 garlic cloves, thinly sliced 300-350g/10½-12oz dried spaghetti 1 tsp dried chilli flakes 1 x 400g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano 100ml/3½fl oz double cream salt and freshly ground black pepper Method Half-fill a large saucepan with water and bring to the boil. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and bacon and fry for 5-6 minutes, or until softened and lightly browned. Add the garlic and fry for a further minute (don't let the garlic burn or it will be bitter). When the water is boiling, add the spaghetti in four batches, allowing each batch to soften into the water before adding the next. Stir well, then cook the spaghetti according to the packet instructions, stirring occasionally.While the spaghetti is cooking, stir the chilli flakes into the onion and bacon mixture, then add the tinned tomatoes, tomato purée, oregano and 250ml/9fl oz water. Season, to taste, with the salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring regularly, until thickened. Stir in the cream and return the mixture to a gentle simmer.Drain the pasta in a colander and return to the pan. Pour over the creamy tomato sauce, then stir the sauce into the spaghetti until evenly coated. To serve, divide the spaghetti equally among four warmed serving bowls and serve. Half-fill a large saucepan with water and bring to the boil. Half-fill a large saucepan with water and bring to the boil. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and bacon and fry for 5-6 minutes, or until softened and lightly browned. Add the garlic and fry for a further minute (don't let the garlic burn or it will be bitter). Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and bacon and fry for 5-6 minutes, or until softened and lightly browned. Add the garlic and fry for a further minute (don't let the garlic burn or it will be bitter). When the water is boiling, add the spaghetti in four batches, allowing each batch to soften into the water before adding the next. Stir well, then cook the spaghetti according to the packet instructions, stirring occasionally. When the water is boiling, add the spaghetti in four batches, allowing each batch to soften into the water before adding the next. Stir well, then cook the spaghetti according to the packet instructions, stirring occasionally. While the spaghetti is cooking, stir the chilli flakes into the onion and bacon mixture, then add the tinned tomatoes, tomato purée, oregano and 250ml/9fl oz water. Season, to taste, with the salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring regularly, until thickened. Stir in the cream and return the mixture to a gentle simmer. While the spaghetti is cooking, stir the chilli flakes into the onion and bacon mixture, then add the tinned tomatoes, tomato purée, oregano and 250ml/9fl oz water. Season, to taste, with the salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring regularly, until thickened. Stir in the cream and return the mixture to a gentle simmer. Drain the pasta in a colander and return to the pan. Pour over the creamy tomato sauce, then stir the sauce into the spaghetti until evenly coated. Drain the pasta in a colander and return to the pan. Pour over the creamy tomato sauce, then stir the sauce into the spaghetti until evenly coated. To serve, divide the spaghetti equally among four warmed serving bowls and serve. To serve, divide the spaghetti equally among four warmed serving bowls and serve. Recipe tips Tip 1: If preferred, omit the cream from this recipe and reduce the quantity of chilli flakes to ½ tsp. Tip 2: Use any shape of dried pasta you like for this recipe. Tip 3: Use 1 finely chopped fresh red chilli if you prefer. Don’t bother to deseed if you like your food quite hot. Chillies can vary enormously in heat, so taste a tiny piece before you cook and adjust the amount accordingly." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddfeb3bdbfd0cc00042" }
fff616a3767264afa40b997651cbed25fd3898d8ffc958528648904851db5c52
Pepper, tomato and basil pasta recipe An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pepper_tomato_and_basil_74401_16x9.jpg A gorgeous supper dish inspired by flavours from the Mediterranean - roasted peppers, tomatoes and a simple basil sauce. Serve with your favourite pasta. 3 peppers, red, yellow or orangehandful cherry tomatoes 2 cloves of garlic, peeled2 tbsp olive oil large bunch basil 400g/14oz pasta shapes (orecchiette is nice) salt and pepper 3 peppers, red, yellow or orange handful cherry tomatoes 2 cloves of garlic, peeled 2 tbsp olive oil large bunch basil 400g/14oz pasta shapes (orecchiette is nice) salt and pepper Method Pre-heat the oven to 180C/350F/Gas 4.Halve the peppers lengthways, trim out the seeds and membrane. Lay them in a fairly large roasting tin facing upwards. Halve the cherry tomatoes and place them inside the peppers. Finely slice the garlic and tuck them in with the tomatoes. Drizzle the peppers with olive oil, season, to taste, with salt and freshly pepper. Bake in the oven while you get on with the basil oil.Set aside a few sprigs of basil and blend the rest in a food processor with 3 tablespoons of olive oil and a little salt until you have a bright green basil oil. When 30 minutes or so have passed and the peppers and tomatoes are beginning to soften, pour over the basil dressing. Return to the oven for a further 20 minutes or until the vegetables are slightly charred around the edges. Lift the peppers and tomatoes out of the tray with a slotted spoon and set aside. Cook the pasta in boiling salted water according to the packet instructions. Drain.Tip the cooked, drained pasta into the roasting tin, and stir well to scrape up any caramelised peppers stuck to the pan. Serve the pasta in bowls, tearing in the remaining basil. Spoon the roasted peppers and tomatoes on top. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. Halve the peppers lengthways, trim out the seeds and membrane. Lay them in a fairly large roasting tin facing upwards. Halve the cherry tomatoes and place them inside the peppers. Finely slice the garlic and tuck them in with the tomatoes. Drizzle the peppers with olive oil, season, to taste, with salt and freshly pepper. Bake in the oven while you get on with the basil oil. Halve the peppers lengthways, trim out the seeds and membrane. Lay them in a fairly large roasting tin facing upwards. Halve the cherry tomatoes and place them inside the peppers. Finely slice the garlic and tuck them in with the tomatoes. Drizzle the peppers with olive oil, season, to taste, with salt and freshly pepper. Bake in the oven while you get on with the basil oil. Set aside a few sprigs of basil and blend the rest in a food processor with 3 tablespoons of olive oil and a little salt until you have a bright green basil oil. Set aside a few sprigs of basil and blend the rest in a food processor with 3 tablespoons of olive oil and a little salt until you have a bright green basil oil. When 30 minutes or so have passed and the peppers and tomatoes are beginning to soften, pour over the basil dressing. Return to the oven for a further 20 minutes or until the vegetables are slightly charred around the edges. Lift the peppers and tomatoes out of the tray with a slotted spoon and set aside. When 30 minutes or so have passed and the peppers and tomatoes are beginning to soften, pour over the basil dressing. Return to the oven for a further 20 minutes or until the vegetables are slightly charred around the edges. Lift the peppers and tomatoes out of the tray with a slotted spoon and set aside. Cook the pasta in boiling salted water according to the packet instructions. Drain. Cook the pasta in boiling salted water according to the packet instructions. Drain. Tip the cooked, drained pasta into the roasting tin, and stir well to scrape up any caramelised peppers stuck to the pan. Tip the cooked, drained pasta into the roasting tin, and stir well to scrape up any caramelised peppers stuck to the pan. Serve the pasta in bowls, tearing in the remaining basil. Spoon the roasted peppers and tomatoes on top. Serve the pasta in bowls, tearing in the remaining basil. Spoon the roasted peppers and tomatoes on top.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pepper_tomato_and_basil_74401", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pepper, tomato and basil pasta recipe", "content": "An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pepper_tomato_and_basil_74401_16x9.jpg A gorgeous supper dish inspired by flavours from the Mediterranean - roasted peppers, tomatoes and a simple basil sauce. Serve with your favourite pasta. 3 peppers, red, yellow or orangehandful cherry tomatoes 2 cloves of garlic, peeled2 tbsp olive oil large bunch basil 400g/14oz pasta shapes (orecchiette is nice) salt and pepper 3 peppers, red, yellow or orange handful cherry tomatoes 2 cloves of garlic, peeled 2 tbsp olive oil large bunch basil 400g/14oz pasta shapes (orecchiette is nice) salt and pepper Method Pre-heat the oven to 180C/350F/Gas 4.Halve the peppers lengthways, trim out the seeds and membrane. Lay them in a fairly large roasting tin facing upwards. Halve the cherry tomatoes and place them inside the peppers. Finely slice the garlic and tuck them in with the tomatoes. Drizzle the peppers with olive oil, season, to taste, with salt and freshly pepper. Bake in the oven while you get on with the basil oil.Set aside a few sprigs of basil and blend the rest in a food processor with 3 tablespoons of olive oil and a little salt until you have a bright green basil oil. When 30 minutes or so have passed and the peppers and tomatoes are beginning to soften, pour over the basil dressing. Return to the oven for a further 20 minutes or until the vegetables are slightly charred around the edges. Lift the peppers and tomatoes out of the tray with a slotted spoon and set aside. Cook the pasta in boiling salted water according to the packet instructions. Drain.Tip the cooked, drained pasta into the roasting tin, and stir well to scrape up any caramelised peppers stuck to the pan. Serve the pasta in bowls, tearing in the remaining basil. Spoon the roasted peppers and tomatoes on top. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. Halve the peppers lengthways, trim out the seeds and membrane. Lay them in a fairly large roasting tin facing upwards. Halve the cherry tomatoes and place them inside the peppers. Finely slice the garlic and tuck them in with the tomatoes. Drizzle the peppers with olive oil, season, to taste, with salt and freshly pepper. Bake in the oven while you get on with the basil oil. Halve the peppers lengthways, trim out the seeds and membrane. Lay them in a fairly large roasting tin facing upwards. Halve the cherry tomatoes and place them inside the peppers. Finely slice the garlic and tuck them in with the tomatoes. Drizzle the peppers with olive oil, season, to taste, with salt and freshly pepper. Bake in the oven while you get on with the basil oil. Set aside a few sprigs of basil and blend the rest in a food processor with 3 tablespoons of olive oil and a little salt until you have a bright green basil oil. Set aside a few sprigs of basil and blend the rest in a food processor with 3 tablespoons of olive oil and a little salt until you have a bright green basil oil. When 30 minutes or so have passed and the peppers and tomatoes are beginning to soften, pour over the basil dressing. Return to the oven for a further 20 minutes or until the vegetables are slightly charred around the edges. Lift the peppers and tomatoes out of the tray with a slotted spoon and set aside. When 30 minutes or so have passed and the peppers and tomatoes are beginning to soften, pour over the basil dressing. Return to the oven for a further 20 minutes or until the vegetables are slightly charred around the edges. Lift the peppers and tomatoes out of the tray with a slotted spoon and set aside. Cook the pasta in boiling salted water according to the packet instructions. Drain. Cook the pasta in boiling salted water according to the packet instructions. Drain. Tip the cooked, drained pasta into the roasting tin, and stir well to scrape up any caramelised peppers stuck to the pan. Tip the cooked, drained pasta into the roasting tin, and stir well to scrape up any caramelised peppers stuck to the pan. Serve the pasta in bowls, tearing in the remaining basil. Spoon the roasted peppers and tomatoes on top. Serve the pasta in bowls, tearing in the remaining basil. Spoon the roasted peppers and tomatoes on top." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacddfeb3bdbfd0cc00043" }
eac30fd1e697100a2d4c7ee78483758fbf54f8eef7c9df26e81e9ab19e8dfec6
Courgette and pea pasta recipe An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_pea_pasta_54314_16x9.jpg Vivid green and an amazing way to increase your veg intake, this pasta tastes like so much more than the sum of its parts. Garlicky, fresh and vibrant, it’s wonderful. This recipe is part of a Vegan budget meal plan for two. In September 2023, this recipe was costed at an average of £1.51 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 150g/5½oz penne pasta1 tbsp olive oil2 garlic cloves, sliced1 courgette, chopped into small cubes150g/5½oz frozen peas15g/½oz fresh parsleysalt and ground black pepper 150g/5½oz penne pasta 1 tbsp olive oil 2 garlic cloves, sliced 1 courgette, chopped into small cubes 150g/5½oz frozen peas 15g/½oz fresh parsley salt and ground black pepper Method Bring a pan of salted water to the boil and cook the penne until al dente (around 9 minutes).Meanwhile, warm the olive oil in a small frying pan over a medium-low heat. Fry the garlic for a minute to get it going before adding the courgettes and frying for a further 7–8 minutes, stirring often, until tender and just coloured on the edges. Season with salt and ground black pepper.Meanwhile, defrost the peas by putting them in a bowl and pouring over boiling water. Leave for 2 minutes, then drain.Transfer 100g/3½oz of the peas and the parsley (holding back a little to serve) to a blender along with 3 tablespoons of the pasta cooking water (or use a stick blender in a saucepan). Blend to a purée, then pour the sauce into the cooked courgettes along with the 50g/1¾oz reserved peas. Alternatively, finely chop the peas and parsley together, then mash using a fork, potato masher or pestle and mortar (you won't be able to get it completely smooth) before adding the pasta cooking water.Drain the pasta, keeping a cup of the cooking water. Add the drained pasta and a few splashes of the cooking water to the pea sauce and cook over a low heat, stirring, until the sauce is coating the pasta. Add a few more splashes of pasta water if needed and season with salt and ground black pepper if needed.Chop the remaining parsley and serve sprinkled over the pasta. Bring a pan of salted water to the boil and cook the penne until al dente (around 9 minutes). Bring a pan of salted water to the boil and cook the penne until al dente (around 9 minutes). Meanwhile, warm the olive oil in a small frying pan over a medium-low heat. Fry the garlic for a minute to get it going before adding the courgettes and frying for a further 7–8 minutes, stirring often, until tender and just coloured on the edges. Season with salt and ground black pepper. Meanwhile, warm the olive oil in a small frying pan over a medium-low heat. Fry the garlic for a minute to get it going before adding the courgettes and frying for a further 7–8 minutes, stirring often, until tender and just coloured on the edges. Season with salt and ground black pepper. Meanwhile, defrost the peas by putting them in a bowl and pouring over boiling water. Leave for 2 minutes, then drain. Meanwhile, defrost the peas by putting them in a bowl and pouring over boiling water. Leave for 2 minutes, then drain. Transfer 100g/3½oz of the peas and the parsley (holding back a little to serve) to a blender along with 3 tablespoons of the pasta cooking water (or use a stick blender in a saucepan). Blend to a purée, then pour the sauce into the cooked courgettes along with the 50g/1¾oz reserved peas. Alternatively, finely chop the peas and parsley together, then mash using a fork, potato masher or pestle and mortar (you won't be able to get it completely smooth) before adding the pasta cooking water. Transfer 100g/3½oz of the peas and the parsley (holding back a little to serve) to a blender along with 3 tablespoons of the pasta cooking water (or use a stick blender in a saucepan). Blend to a purée, then pour the sauce into the cooked courgettes along with the 50g/1¾oz reserved peas. Alternatively, finely chop the peas and parsley together, then mash using a fork, potato masher or pestle and mortar (you won't be able to get it completely smooth) before adding the pasta cooking water. Drain the pasta, keeping a cup of the cooking water. Add the drained pasta and a few splashes of the cooking water to the pea sauce and cook over a low heat, stirring, until the sauce is coating the pasta. Add a few more splashes of pasta water if needed and season with salt and ground black pepper if needed. Drain the pasta, keeping a cup of the cooking water. Add the drained pasta and a few splashes of the cooking water to the pea sauce and cook over a low heat, stirring, until the sauce is coating the pasta. Add a few more splashes of pasta water if needed and season with salt and ground black pepper if needed. Chop the remaining parsley and serve sprinkled over the pasta. Chop the remaining parsley and serve sprinkled over the pasta.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/courgette_and_pea_pasta_54314", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Courgette and pea pasta recipe", "content": "An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_pea_pasta_54314_16x9.jpg Vivid green and an amazing way to increase your veg intake, this pasta tastes like so much more than the sum of its parts. Garlicky, fresh and vibrant, it’s wonderful. This recipe is part of a Vegan budget meal plan for two. In September 2023, this recipe was costed at an average of £1.51 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 150g/5½oz penne pasta1 tbsp olive oil2 garlic cloves, sliced1 courgette, chopped into small cubes150g/5½oz frozen peas15g/½oz fresh parsleysalt and ground black pepper 150g/5½oz penne pasta 1 tbsp olive oil 2 garlic cloves, sliced 1 courgette, chopped into small cubes 150g/5½oz frozen peas 15g/½oz fresh parsley salt and ground black pepper Method Bring a pan of salted water to the boil and cook the penne until al dente (around 9 minutes).Meanwhile, warm the olive oil in a small frying pan over a medium-low heat. Fry the garlic for a minute to get it going before adding the courgettes and frying for a further 7–8 minutes, stirring often, until tender and just coloured on the edges. Season with salt and ground black pepper.Meanwhile, defrost the peas by putting them in a bowl and pouring over boiling water. Leave for 2 minutes, then drain.Transfer 100g/3½oz of the peas and the parsley (holding back a little to serve) to a blender along with 3 tablespoons of the pasta cooking water (or use a stick blender in a saucepan). Blend to a purée, then pour the sauce into the cooked courgettes along with the 50g/1¾oz reserved peas. Alternatively, finely chop the peas and parsley together, then mash using a fork, potato masher or pestle and mortar (you won't be able to get it completely smooth) before adding the pasta cooking water.Drain the pasta, keeping a cup of the cooking water. Add the drained pasta and a few splashes of the cooking water to the pea sauce and cook over a low heat, stirring, until the sauce is coating the pasta. Add a few more splashes of pasta water if needed and season with salt and ground black pepper if needed.Chop the remaining parsley and serve sprinkled over the pasta. Bring a pan of salted water to the boil and cook the penne until al dente (around 9 minutes). Bring a pan of salted water to the boil and cook the penne until al dente (around 9 minutes). Meanwhile, warm the olive oil in a small frying pan over a medium-low heat. Fry the garlic for a minute to get it going before adding the courgettes and frying for a further 7–8 minutes, stirring often, until tender and just coloured on the edges. Season with salt and ground black pepper. Meanwhile, warm the olive oil in a small frying pan over a medium-low heat. Fry the garlic for a minute to get it going before adding the courgettes and frying for a further 7–8 minutes, stirring often, until tender and just coloured on the edges. Season with salt and ground black pepper. Meanwhile, defrost the peas by putting them in a bowl and pouring over boiling water. Leave for 2 minutes, then drain. Meanwhile, defrost the peas by putting them in a bowl and pouring over boiling water. Leave for 2 minutes, then drain. Transfer 100g/3½oz of the peas and the parsley (holding back a little to serve) to a blender along with 3 tablespoons of the pasta cooking water (or use a stick blender in a saucepan). Blend to a purée, then pour the sauce into the cooked courgettes along with the 50g/1¾oz reserved peas. Alternatively, finely chop the peas and parsley together, then mash using a fork, potato masher or pestle and mortar (you won't be able to get it completely smooth) before adding the pasta cooking water. Transfer 100g/3½oz of the peas and the parsley (holding back a little to serve) to a blender along with 3 tablespoons of the pasta cooking water (or use a stick blender in a saucepan). Blend to a purée, then pour the sauce into the cooked courgettes along with the 50g/1¾oz reserved peas. Alternatively, finely chop the peas and parsley together, then mash using a fork, potato masher or pestle and mortar (you won't be able to get it completely smooth) before adding the pasta cooking water. Drain the pasta, keeping a cup of the cooking water. Add the drained pasta and a few splashes of the cooking water to the pea sauce and cook over a low heat, stirring, until the sauce is coating the pasta. Add a few more splashes of pasta water if needed and season with salt and ground black pepper if needed. Drain the pasta, keeping a cup of the cooking water. Add the drained pasta and a few splashes of the cooking water to the pea sauce and cook over a low heat, stirring, until the sauce is coating the pasta. Add a few more splashes of pasta water if needed and season with salt and ground black pepper if needed. Chop the remaining parsley and serve sprinkled over the pasta. Chop the remaining parsley and serve sprinkled over the pasta." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde0eb3bdbfd0cc00044" }
e73eee33bf252daa31d3ea68f225df5891f0e118dee4b528e7b3f99b020b4d6a
Cheat’s chorizo frying pan pizzas recipe An average of 3.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheats_frying_pan_61050_16x9.jpg These cheat's frying pan pizzas take just minutes to cook from start to finish. There's no waiting for dough to prove or preheating the oven. The perfect quick family meal. In August 2023, this recipe was costed at an average of 65p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 500g/1lb 2oz self-raising flour, plus extra for dusting1 tsp salt200ml/7fl oz warm water3 tbsp olive oil200g tin chopped tomatoes½ tsp dried mixed herbs50g/1¾oz mature cheddar, grated12 thin slices chorizofreshly ground black pepper 500g/1lb 2oz self-raising flour, plus extra for dusting 1 tsp salt 200ml/7fl oz warm water 3 tbsp olive oil 200g tin chopped tomatoes ½ tsp dried mixed herbs 50g/1¾oz mature cheddar, grated 12 thin slices chorizo freshly ground black pepper Method Place the flour in a large bowl. Add the salt, warm water and 2 tablespoons oil and bring together to form a soft dough. Knead briefly, then divide the dough into four equal balls. Dust a clean work surface with flour and use a rolling pin to roll one ball out into a rough 20cm/8in circle. Brush the dough lightly on both sides with some of the remaining oil.Place a large non-stick frying pan with a heatproof handle over a medium-high heat. Carefully add the dough to the pan and cook for 5 minutes until golden-brown. Flip over and cook for a further 3 minutes, until the dough is cooked through.Preheat the grill to medium. Spoon the tomatoes over the dough, leaving a border around the edge, then sprinkle over the herbs. Scatter with the cheese then tear three of the chorizo slices in half and arrange on top. Finish with a good grinding of black pepper.Grill for 3–4 minutes until the cheese has melted. Repeat to make the remaining pizzas. Place the flour in a large bowl. Add the salt, warm water and 2 tablespoons oil and bring together to form a soft dough. Knead briefly, then divide the dough into four equal balls. Place the flour in a large bowl. Add the salt, warm water and 2 tablespoons oil and bring together to form a soft dough. Knead briefly, then divide the dough into four equal balls. Dust a clean work surface with flour and use a rolling pin to roll one ball out into a rough 20cm/8in circle. Brush the dough lightly on both sides with some of the remaining oil. Dust a clean work surface with flour and use a rolling pin to roll one ball out into a rough 20cm/8in circle. Brush the dough lightly on both sides with some of the remaining oil. Place a large non-stick frying pan with a heatproof handle over a medium-high heat. Carefully add the dough to the pan and cook for 5 minutes until golden-brown. Flip over and cook for a further 3 minutes, until the dough is cooked through. Place a large non-stick frying pan with a heatproof handle over a medium-high heat. Carefully add the dough to the pan and cook for 5 minutes until golden-brown. Flip over and cook for a further 3 minutes, until the dough is cooked through. Preheat the grill to medium. Preheat the grill to medium. Spoon the tomatoes over the dough, leaving a border around the edge, then sprinkle over the herbs. Scatter with the cheese then tear three of the chorizo slices in half and arrange on top. Finish with a good grinding of black pepper. Spoon the tomatoes over the dough, leaving a border around the edge, then sprinkle over the herbs. Scatter with the cheese then tear three of the chorizo slices in half and arrange on top. Finish with a good grinding of black pepper. Grill for 3–4 minutes until the cheese has melted. Repeat to make the remaining pizzas. Grill for 3–4 minutes until the cheese has melted. Repeat to make the remaining pizzas. Recipe tips You could use ham instead of chorizo if you prefer. Or swap the meat for thinly sliced peppers or mushrooms to make a vegetarian version.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cheats_frying_pan_61050", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cheat’s chorizo frying pan pizzas recipe", "content": "An average of 3.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheats_frying_pan_61050_16x9.jpg These cheat's frying pan pizzas take just minutes to cook from start to finish. There's no waiting for dough to prove or preheating the oven. The perfect quick family meal. In August 2023, this recipe was costed at an average of 65p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 500g/1lb 2oz self-raising flour, plus extra for dusting1 tsp salt200ml/7fl oz warm water3 tbsp olive oil200g tin chopped tomatoes½ tsp dried mixed herbs50g/1¾oz mature cheddar, grated12 thin slices chorizofreshly ground black pepper 500g/1lb 2oz self-raising flour, plus extra for dusting 1 tsp salt 200ml/7fl oz warm water 3 tbsp olive oil 200g tin chopped tomatoes ½ tsp dried mixed herbs 50g/1¾oz mature cheddar, grated 12 thin slices chorizo freshly ground black pepper Method Place the flour in a large bowl. Add the salt, warm water and 2 tablespoons oil and bring together to form a soft dough. Knead briefly, then divide the dough into four equal balls. Dust a clean work surface with flour and use a rolling pin to roll one ball out into a rough 20cm/8in circle. Brush the dough lightly on both sides with some of the remaining oil.Place a large non-stick frying pan with a heatproof handle over a medium-high heat. Carefully add the dough to the pan and cook for 5 minutes until golden-brown. Flip over and cook for a further 3 minutes, until the dough is cooked through.Preheat the grill to medium. Spoon the tomatoes over the dough, leaving a border around the edge, then sprinkle over the herbs. Scatter with the cheese then tear three of the chorizo slices in half and arrange on top. Finish with a good grinding of black pepper.Grill for 3–4 minutes until the cheese has melted. Repeat to make the remaining pizzas. Place the flour in a large bowl. Add the salt, warm water and 2 tablespoons oil and bring together to form a soft dough. Knead briefly, then divide the dough into four equal balls. Place the flour in a large bowl. Add the salt, warm water and 2 tablespoons oil and bring together to form a soft dough. Knead briefly, then divide the dough into four equal balls. Dust a clean work surface with flour and use a rolling pin to roll one ball out into a rough 20cm/8in circle. Brush the dough lightly on both sides with some of the remaining oil. Dust a clean work surface with flour and use a rolling pin to roll one ball out into a rough 20cm/8in circle. Brush the dough lightly on both sides with some of the remaining oil. Place a large non-stick frying pan with a heatproof handle over a medium-high heat. Carefully add the dough to the pan and cook for 5 minutes until golden-brown. Flip over and cook for a further 3 minutes, until the dough is cooked through. Place a large non-stick frying pan with a heatproof handle over a medium-high heat. Carefully add the dough to the pan and cook for 5 minutes until golden-brown. Flip over and cook for a further 3 minutes, until the dough is cooked through. Preheat the grill to medium. Preheat the grill to medium. Spoon the tomatoes over the dough, leaving a border around the edge, then sprinkle over the herbs. Scatter with the cheese then tear three of the chorizo slices in half and arrange on top. Finish with a good grinding of black pepper. Spoon the tomatoes over the dough, leaving a border around the edge, then sprinkle over the herbs. Scatter with the cheese then tear three of the chorizo slices in half and arrange on top. Finish with a good grinding of black pepper. Grill for 3–4 minutes until the cheese has melted. Repeat to make the remaining pizzas. Grill for 3–4 minutes until the cheese has melted. Repeat to make the remaining pizzas. Recipe tips You could use ham instead of chorizo if you prefer. Or swap the meat for thinly sliced peppers or mushrooms to make a vegetarian version." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde0eb3bdbfd0cc00045" }
aa4a0188897607f8196342a855bba3c6dd1cfffcee299f8ac0082a8c89c6ba8e
Meatball pasta bake recipe An average of 4.3 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_meatball_pasta_bake_53551_16x9.jpg This meatball pasta bake is a super-easy family meal that uses a small amount meat but lots of veg. Swap the homemade meatballs for ready-made if you like. 250g/9oz beef mince (around 15% fat)50g/1¾oz dry white breadcrumbs1 tsp dried oregano3 tbsp olive oil1 onion, finely chopped150g/5½oz button mushrooms, halved1 red and 1 yellow pepper, seeds removed, cut into 2cm/¾in chunks1 courgette, cut into 2cm/¾in chunks2 garlic cloves, crushed400g can chopped tomatoes2 tbsp tomato purée400ml/14fl oz vegetable stock, made with 1 stock cube1 bay leaf225g/8oz dried pasta shapes, such as penne or fusilli100g/3½oz cheddar, gratedsalt and freshly ground black pepper 250g/9oz beef mince (around 15% fat) 50g/1¾oz dry white breadcrumbs 1 tsp dried oregano 3 tbsp olive oil 1 onion, finely chopped 150g/5½oz button mushrooms, halved 1 red and 1 yellow pepper, seeds removed, cut into 2cm/¾in chunks 1 courgette, cut into 2cm/¾in chunks 2 garlic cloves, crushed 400g can chopped tomatoes 2 tbsp tomato purée 400ml/14fl oz vegetable stock, made with 1 stock cube 1 bay leaf 225g/8oz dried pasta shapes, such as penne or fusilli 100g/3½oz cheddar, grated salt and freshly ground black pepper Method Mix the mince with the breadcrumbs, half the oregano, 4 tablespoons of cold water, a good pinch of salt and lots of pepper. Form into 16 small balls. Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5 minutes, turning regularly.Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and courgette for 8–10 minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for a few seconds more, stirring constantly.Tip the tomatoes into the pan and stir in the tomato purée, stock, remaining oregano and the bay leaf. Add the meatballs and bring to a simmer. Cook for 15 minutes, stirring occasionally. Season with salt and lots of pepper.Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the pasta to the water and return to the boil. Cook for 10–12 minutes, or until tender, stirring occasionallyPreheat the grill to high. Drain the pasta and return to the pan. Add the tomato and meatball sauce and toss. Transfer to a warmed, 2-litre/3½-pint shallow ovenproof dish – a lasagne dish is ideal. Sprinkle the cheddar over the top and place under the hot grill for 2–3 minutes, or until the cheese has melted, then serve. Mix the mince with the breadcrumbs, half the oregano, 4 tablespoons of cold water, a good pinch of salt and lots of pepper. Form into 16 small balls. Mix the mince with the breadcrumbs, half the oregano, 4 tablespoons of cold water, a good pinch of salt and lots of pepper. Form into 16 small balls. Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5 minutes, turning regularly. Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5 minutes, turning regularly. Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and courgette for 8–10 minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for a few seconds more, stirring constantly. Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and courgette for 8–10 minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for a few seconds more, stirring constantly. Tip the tomatoes into the pan and stir in the tomato purée, stock, remaining oregano and the bay leaf. Add the meatballs and bring to a simmer. Cook for 15 minutes, stirring occasionally. Season with salt and lots of pepper. Tip the tomatoes into the pan and stir in the tomato purée, stock, remaining oregano and the bay leaf. Add the meatballs and bring to a simmer. Cook for 15 minutes, stirring occasionally. Season with salt and lots of pepper. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the pasta to the water and return to the boil. Cook for 10–12 minutes, or until tender, stirring occasionally Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the pasta to the water and return to the boil. Cook for 10–12 minutes, or until tender, stirring occasionally Preheat the grill to high. Drain the pasta and return to the pan. Add the tomato and meatball sauce and toss. Transfer to a warmed, 2-litre/3½-pint shallow ovenproof dish – a lasagne dish is ideal. Preheat the grill to high. Drain the pasta and return to the pan. Add the tomato and meatball sauce and toss. Transfer to a warmed, 2-litre/3½-pint shallow ovenproof dish – a lasagne dish is ideal. Sprinkle the cheddar over the top and place under the hot grill for 2–3 minutes, or until the cheese has melted, then serve. Sprinkle the cheddar over the top and place under the hot grill for 2–3 minutes, or until the cheese has melted, then serve. Recipe tips Ready-grated mixed cheddar and mozzarella is ideal for this recipe, but you could also use coarsely grated cheddar only, or a mixture of other cheeses.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/mini_meatball_pasta_bake_53551", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Meatball pasta bake recipe", "content": "An average of 4.3 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_meatball_pasta_bake_53551_16x9.jpg This meatball pasta bake is a super-easy family meal that uses a small amount meat but lots of veg. Swap the homemade meatballs for ready-made if you like. 250g/9oz beef mince (around 15% fat)50g/1¾oz dry white breadcrumbs1 tsp dried oregano3 tbsp olive oil1 onion, finely chopped150g/5½oz button mushrooms, halved1 red and 1 yellow pepper, seeds removed, cut into 2cm/¾in chunks1 courgette, cut into 2cm/¾in chunks2 garlic cloves, crushed400g can chopped tomatoes2 tbsp tomato purée400ml/14fl oz vegetable stock, made with 1 stock cube1 bay leaf225g/8oz dried pasta shapes, such as penne or fusilli100g/3½oz cheddar, gratedsalt and freshly ground black pepper 250g/9oz beef mince (around 15% fat) 50g/1¾oz dry white breadcrumbs 1 tsp dried oregano 3 tbsp olive oil 1 onion, finely chopped 150g/5½oz button mushrooms, halved 1 red and 1 yellow pepper, seeds removed, cut into 2cm/¾in chunks 1 courgette, cut into 2cm/¾in chunks 2 garlic cloves, crushed 400g can chopped tomatoes 2 tbsp tomato purée 400ml/14fl oz vegetable stock, made with 1 stock cube 1 bay leaf 225g/8oz dried pasta shapes, such as penne or fusilli 100g/3½oz cheddar, grated salt and freshly ground black pepper Method Mix the mince with the breadcrumbs, half the oregano, 4 tablespoons of cold water, a good pinch of salt and lots of pepper. Form into 16 small balls. Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5 minutes, turning regularly.Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and courgette for 8–10 minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for a few seconds more, stirring constantly.Tip the tomatoes into the pan and stir in the tomato purée, stock, remaining oregano and the bay leaf. Add the meatballs and bring to a simmer. Cook for 15 minutes, stirring occasionally. Season with salt and lots of pepper.Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the pasta to the water and return to the boil. Cook for 10–12 minutes, or until tender, stirring occasionallyPreheat the grill to high. Drain the pasta and return to the pan. Add the tomato and meatball sauce and toss. Transfer to a warmed, 2-litre/3½-pint shallow ovenproof dish – a lasagne dish is ideal. Sprinkle the cheddar over the top and place under the hot grill for 2–3 minutes, or until the cheese has melted, then serve. Mix the mince with the breadcrumbs, half the oregano, 4 tablespoons of cold water, a good pinch of salt and lots of pepper. Form into 16 small balls. Mix the mince with the breadcrumbs, half the oregano, 4 tablespoons of cold water, a good pinch of salt and lots of pepper. Form into 16 small balls. Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5 minutes, turning regularly. Heat 1 tablespoon of oil in a frying pan and fry the meatballs for 5 minutes, turning regularly. Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and courgette for 8–10 minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for a few seconds more, stirring constantly. Meanwhile, heat the remaining oil in a large frying pan and fry the onion, mushrooms, peppers and courgette for 8–10 minutes, or until softened and beginning to brown, stirring regularly. Add the garlic and cook for a few seconds more, stirring constantly. Tip the tomatoes into the pan and stir in the tomato purée, stock, remaining oregano and the bay leaf. Add the meatballs and bring to a simmer. Cook for 15 minutes, stirring occasionally. Season with salt and lots of pepper. Tip the tomatoes into the pan and stir in the tomato purée, stock, remaining oregano and the bay leaf. Add the meatballs and bring to a simmer. Cook for 15 minutes, stirring occasionally. Season with salt and lots of pepper. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the pasta to the water and return to the boil. Cook for 10–12 minutes, or until tender, stirring occasionally Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the pasta to the water and return to the boil. Cook for 10–12 minutes, or until tender, stirring occasionally Preheat the grill to high. Drain the pasta and return to the pan. Add the tomato and meatball sauce and toss. Transfer to a warmed, 2-litre/3½-pint shallow ovenproof dish – a lasagne dish is ideal. Preheat the grill to high. Drain the pasta and return to the pan. Add the tomato and meatball sauce and toss. Transfer to a warmed, 2-litre/3½-pint shallow ovenproof dish – a lasagne dish is ideal. Sprinkle the cheddar over the top and place under the hot grill for 2–3 minutes, or until the cheese has melted, then serve. Sprinkle the cheddar over the top and place under the hot grill for 2–3 minutes, or until the cheese has melted, then serve. Recipe tips Ready-grated mixed cheddar and mozzarella is ideal for this recipe, but you could also use coarsely grated cheddar only, or a mixture of other cheeses." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde0eb3bdbfd0cc00046" }
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Pearl barley risotto recipe Pearl barley, butternut squash and sage risotto An average of 4.0 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pearl_barley_butternut_61137_16x9.jpg Pearl barley risottos are much cheaper than traditional risottos and have a pleasing nutty flavour that works wonderfully with the butternut squash and sage in this recipe. This is designed to be a low cost recipe. 75g/2½oz butter 1 onion, finely chopped800g-1kg/1lb 12oz-2lb 4oz butternut squash, peeled, seeds removed, diced 2 garlic cloves, finely chopped 1 litre/1¾ pint vegetable stock (made from a stock cube) 250g/9oz pearl barley, rinsed2 sprigs sage, leaves picked and finely sliced salt and black pepper 75g/2½oz butter 1 onion, finely chopped 800g-1kg/1lb 12oz-2lb 4oz butternut squash, peeled, seeds removed, diced 2 garlic cloves, finely chopped 1 litre/1¾ pint vegetable stock (made from a stock cube) 250g/9oz pearl barley, rinsed 2 sprigs sage, leaves picked and finely sliced salt and black pepper Method Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic.In a separate pan, warm the stock and half of the sage leaves. Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes).Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through. Serve the risotto garnished with the remaining sage. Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic. Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic. In a separate pan, warm the stock and half of the sage leaves. In a separate pan, warm the stock and half of the sage leaves. Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes). Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes). Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through. Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through. Serve the risotto garnished with the remaining sage. Serve the risotto garnished with the remaining sage. Recipe tips In September 2023 this recipe was costed at £3.57 when checking prices at one supermarket (the other shops we take prices from didn't have fresh sage in stock). This recipe is designed to be made in conjunction with a low-cost store-cupboard.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pearl_barley_butternut_61137", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pearl barley risotto recipe", "content": "Pearl barley, butternut squash and sage risotto An average of 4.0 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pearl_barley_butternut_61137_16x9.jpg Pearl barley risottos are much cheaper than traditional risottos and have a pleasing nutty flavour that works wonderfully with the butternut squash and sage in this recipe. This is designed to be a low cost recipe. 75g/2½oz butter 1 onion, finely chopped800g-1kg/1lb 12oz-2lb 4oz butternut squash, peeled, seeds removed, diced 2 garlic cloves, finely chopped 1 litre/1¾ pint vegetable stock (made from a stock cube) 250g/9oz pearl barley, rinsed2 sprigs sage, leaves picked and finely sliced salt and black pepper 75g/2½oz butter 1 onion, finely chopped 800g-1kg/1lb 12oz-2lb 4oz butternut squash, peeled, seeds removed, diced 2 garlic cloves, finely chopped 1 litre/1¾ pint vegetable stock (made from a stock cube) 250g/9oz pearl barley, rinsed 2 sprigs sage, leaves picked and finely sliced salt and black pepper Method Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic.In a separate pan, warm the stock and half of the sage leaves. Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes).Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through. Serve the risotto garnished with the remaining sage. Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic. Heat a large saucepan over a medium heat. Add 25g/1oz of the butter and, once melted, add the onion and squash along with a pinch of salt. Gently fry for 10 minutes, or until the onion is translucent and the squash is softening. Add the garlic and continue to cook for two minutes, or until aromatic. In a separate pan, warm the stock and half of the sage leaves. In a separate pan, warm the stock and half of the sage leaves. Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes). Add 25g/1oz of the butter to the onion and squash and, once melted, add the pearl barley. Turn up the heat and cook for 2-3 minutes. Turn down the heat to medium and add a ladleful of warm stock. Stir well to mix and, once absorbed, add another ladleful, stirring now and again. Repeat this process until the stock is used up and the pearl barley is tender (about 30 minutes). Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through. Once the barley is tender, taste and season to taste with salt and pepper. Add the remaining butter to the pan and stir through. Serve the risotto garnished with the remaining sage. Serve the risotto garnished with the remaining sage. Recipe tips In September 2023 this recipe was costed at £3.57 when checking prices at one supermarket (the other shops we take prices from didn't have fresh sage in stock). This recipe is designed to be made in conjunction with a low-cost store-cupboard." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde0eb3bdbfd0cc00047" }
e6884292d2311a7d8ae12cd3c12712bf6155c36118c0a2200a0c609cb4292184
Roasted spiced carrots with herby rice recipe An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_spiced_carrots_79804_16x9.jpg A warm and hearty salad made with some of the cheapest store cupboard ingredients, this is a real winner. This recipe is part of a Vegetarian budget meal plan for two. In September 2023, this recipe was costed at an average of £2.00 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 400g/14oz carrots, halved2 red onions, cut into wedges2 tsp ground cumin1 tsp ground paprika2 tbsp olive oil 125g/4½oz long-grain rice100g/3½oz yoghurt1 garlic clove, finely chopped or gratedlarge handful fresh mintsmall handful fresh parsley2 tbsp drained caperssalt and ground black pepper 400g/14oz carrots, halved 2 red onions, cut into wedges 2 tsp ground cumin 1 tsp ground paprika 2 tbsp olive oil 125g/4½oz long-grain rice 100g/3½oz yoghurt 1 garlic clove, finely chopped or grated large handful fresh mint small handful fresh parsley 2 tbsp drained capers salt and ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Toss the carrots and red onion wedges on a baking tray with the cumin, paprika and olive oil. Season with salt and pepper, then roast for 35 minutes, or until tender and golden-brown. In the meantime, run cold water over the rice in a large pan and then give it a good rinse in a sieve until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once it starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, remove the lid, and leave the rice to steam and cool. In a small bowl, mix the yoghurt with the garlic and season well with salt and pepper. To serve, toss the mint and parsley leaves through the yoghurt. Top the roasted carrots and onions with the yoghurt dressing, and scatter with capers to finish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the carrots and red onion wedges on a baking tray with the cumin, paprika and olive oil. Season with salt and pepper, then roast for 35 minutes, or until tender and golden-brown. Toss the carrots and red onion wedges on a baking tray with the cumin, paprika and olive oil. Season with salt and pepper, then roast for 35 minutes, or until tender and golden-brown. In the meantime, run cold water over the rice in a large pan and then give it a good rinse in a sieve until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once it starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, remove the lid, and leave the rice to steam and cool. In the meantime, run cold water over the rice in a large pan and then give it a good rinse in a sieve until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once it starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, remove the lid, and leave the rice to steam and cool. In a small bowl, mix the yoghurt with the garlic and season well with salt and pepper. In a small bowl, mix the yoghurt with the garlic and season well with salt and pepper. To serve, toss the mint and parsley leaves through the yoghurt. Top the roasted carrots and onions with the yoghurt dressing, and scatter with capers to finish. To serve, toss the mint and parsley leaves through the yoghurt. Top the roasted carrots and onions with the yoghurt dressing, and scatter with capers to finish.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roasted_spiced_carrots_79804", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roasted spiced carrots with herby rice recipe", "content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_spiced_carrots_79804_16x9.jpg A warm and hearty salad made with some of the cheapest store cupboard ingredients, this is a real winner. This recipe is part of a Vegetarian budget meal plan for two. In September 2023, this recipe was costed at an average of £2.00 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 400g/14oz carrots, halved2 red onions, cut into wedges2 tsp ground cumin1 tsp ground paprika2 tbsp olive oil 125g/4½oz long-grain rice100g/3½oz yoghurt1 garlic clove, finely chopped or gratedlarge handful fresh mintsmall handful fresh parsley2 tbsp drained caperssalt and ground black pepper 400g/14oz carrots, halved 2 red onions, cut into wedges 2 tsp ground cumin 1 tsp ground paprika 2 tbsp olive oil 125g/4½oz long-grain rice 100g/3½oz yoghurt 1 garlic clove, finely chopped or grated large handful fresh mint small handful fresh parsley 2 tbsp drained capers salt and ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Toss the carrots and red onion wedges on a baking tray with the cumin, paprika and olive oil. Season with salt and pepper, then roast for 35 minutes, or until tender and golden-brown. In the meantime, run cold water over the rice in a large pan and then give it a good rinse in a sieve until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once it starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, remove the lid, and leave the rice to steam and cool. In a small bowl, mix the yoghurt with the garlic and season well with salt and pepper. To serve, toss the mint and parsley leaves through the yoghurt. Top the roasted carrots and onions with the yoghurt dressing, and scatter with capers to finish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the carrots and red onion wedges on a baking tray with the cumin, paprika and olive oil. Season with salt and pepper, then roast for 35 minutes, or until tender and golden-brown. Toss the carrots and red onion wedges on a baking tray with the cumin, paprika and olive oil. Season with salt and pepper, then roast for 35 minutes, or until tender and golden-brown. In the meantime, run cold water over the rice in a large pan and then give it a good rinse in a sieve until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once it starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, remove the lid, and leave the rice to steam and cool. In the meantime, run cold water over the rice in a large pan and then give it a good rinse in a sieve until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring it to a boil for 2 minutes over a high heat. Once it starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, remove the lid, and leave the rice to steam and cool. In a small bowl, mix the yoghurt with the garlic and season well with salt and pepper. In a small bowl, mix the yoghurt with the garlic and season well with salt and pepper. To serve, toss the mint and parsley leaves through the yoghurt. Top the roasted carrots and onions with the yoghurt dressing, and scatter with capers to finish. To serve, toss the mint and parsley leaves through the yoghurt. Top the roasted carrots and onions with the yoghurt dressing, and scatter with capers to finish." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde1eb3bdbfd0cc00048" }
b9de952f839c00ea4053b19d992cb4e31632cef90dafe05d6c2860fef421a112
Smoky lentil enchilada bake recipe An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_enchilada_bake_20525_16x9.jpg A vegan lasagne/enchilada hybrid – it’s so comforting and filling – perfect for colder nights. The rich lentil filling is dotted with corn and covered with a spiced tomato sauce and a sprinkling of cheese-like nutritional yeast for a lovely simple supper. Use the batch of red lentils from the Red lentil coconut dal recipe. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £1.89 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil1 garlic clove, chopped1 tsp ground paprika200g/7oz chopped tomatoes½ batch red lentils (from the red lentil coconut dal recipe)½ tsp dried mixed herbs75g/2½oz frozen sweetcorn, defrosted2 tortilla wraps2 tsp nutritional yeastsmall handful fresh coriander, to serve 1 tbsp olive oil 1 garlic clove, chopped 1 tsp ground paprika 200g/7oz chopped tomatoes ½ batch red lentils (from the red lentil coconut dal recipe) red lentil coconut dal recipe ½ tsp dried mixed herbs 75g/2½oz frozen sweetcorn, defrosted 2 tortilla wraps 2 tsp nutritional yeast small handful fresh coriander, to serve Method Warm the olive oil in a small pan over a medium heat and gently fry the garlic until beginning to colour on the edges. Add the paprika followed by the tomatoes. Season, then add 50ml/2fl oz water and simmer for 10 minutes.Heat the grill to high. Bring the reserved red lentils to a simmer and add the mixed herbs and sweetcorn. Sit a folded tortilla in a small baking dish and fill with a third of the mixture. Spoon another third of the mixture on top, then sit the second tortilla on top and fill with the remaining third. Spread over the tomato sauce and place under the grill for 5 minutes, or until bubbling.Remove, sprinkle over the nutritional yeast and coriander and transfer to plates to serve. Warm the olive oil in a small pan over a medium heat and gently fry the garlic until beginning to colour on the edges. Add the paprika followed by the tomatoes. Season, then add 50ml/2fl oz water and simmer for 10 minutes. Warm the olive oil in a small pan over a medium heat and gently fry the garlic until beginning to colour on the edges. Add the paprika followed by the tomatoes. Season, then add 50ml/2fl oz water and simmer for 10 minutes. Heat the grill to high. Bring the reserved red lentils to a simmer and add the mixed herbs and sweetcorn. Sit a folded tortilla in a small baking dish and fill with a third of the mixture. Spoon another third of the mixture on top, then sit the second tortilla on top and fill with the remaining third. Heat the grill to high. Bring the reserved red lentils to a simmer and add the mixed herbs and sweetcorn. Sit a folded tortilla in a small baking dish and fill with a third of the mixture. Spoon another third of the mixture on top, then sit the second tortilla on top and fill with the remaining third. Spread over the tomato sauce and place under the grill for 5 minutes, or until bubbling. Spread over the tomato sauce and place under the grill for 5 minutes, or until bubbling. Remove, sprinkle over the nutritional yeast and coriander and transfer to plates to serve. Remove, sprinkle over the nutritional yeast and coriander and transfer to plates to serve. Recipe tips If following the meal plan, the rest of the pack of wraps will be used in other recipes, but they also freeze well. Standard 400g tins of chopped tomatoes are usually cheaper than the smaller tins and you can store the rest in the fridge in a container to use in other dishes.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lentil_enchilada_bake_20525", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Smoky lentil enchilada bake 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/lentil_enchilada_bake_20525_16x9.jpg A vegan lasagne/enchilada hybrid – it’s so comforting and filling – perfect for colder nights. The rich lentil filling is dotted with corn and covered with a spiced tomato sauce and a sprinkling of cheese-like nutritional yeast for a lovely simple supper. Use the batch of red lentils from the Red lentil coconut dal recipe. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £1.89 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil1 garlic clove, chopped1 tsp ground paprika200g/7oz chopped tomatoes½ batch red lentils (from the red lentil coconut dal recipe)½ tsp dried mixed herbs75g/2½oz frozen sweetcorn, defrosted2 tortilla wraps2 tsp nutritional yeastsmall handful fresh coriander, to serve 1 tbsp olive oil 1 garlic clove, chopped 1 tsp ground paprika 200g/7oz chopped tomatoes ½ batch red lentils (from the red lentil coconut dal recipe) red lentil coconut dal recipe ½ tsp dried mixed herbs 75g/2½oz frozen sweetcorn, defrosted 2 tortilla wraps 2 tsp nutritional yeast small handful fresh coriander, to serve Method Warm the olive oil in a small pan over a medium heat and gently fry the garlic until beginning to colour on the edges. Add the paprika followed by the tomatoes. Season, then add 50ml/2fl oz water and simmer for 10 minutes.Heat the grill to high. Bring the reserved red lentils to a simmer and add the mixed herbs and sweetcorn. Sit a folded tortilla in a small baking dish and fill with a third of the mixture. Spoon another third of the mixture on top, then sit the second tortilla on top and fill with the remaining third. Spread over the tomato sauce and place under the grill for 5 minutes, or until bubbling.Remove, sprinkle over the nutritional yeast and coriander and transfer to plates to serve. Warm the olive oil in a small pan over a medium heat and gently fry the garlic until beginning to colour on the edges. Add the paprika followed by the tomatoes. Season, then add 50ml/2fl oz water and simmer for 10 minutes. Warm the olive oil in a small pan over a medium heat and gently fry the garlic until beginning to colour on the edges. Add the paprika followed by the tomatoes. Season, then add 50ml/2fl oz water and simmer for 10 minutes. Heat the grill to high. Bring the reserved red lentils to a simmer and add the mixed herbs and sweetcorn. Sit a folded tortilla in a small baking dish and fill with a third of the mixture. Spoon another third of the mixture on top, then sit the second tortilla on top and fill with the remaining third. Heat the grill to high. Bring the reserved red lentils to a simmer and add the mixed herbs and sweetcorn. Sit a folded tortilla in a small baking dish and fill with a third of the mixture. Spoon another third of the mixture on top, then sit the second tortilla on top and fill with the remaining third. Spread over the tomato sauce and place under the grill for 5 minutes, or until bubbling. Spread over the tomato sauce and place under the grill for 5 minutes, or until bubbling. Remove, sprinkle over the nutritional yeast and coriander and transfer to plates to serve. Remove, sprinkle over the nutritional yeast and coriander and transfer to plates to serve. Recipe tips If following the meal plan, the rest of the pack of wraps will be used in other recipes, but they also freeze well. Standard 400g tins of chopped tomatoes are usually cheaper than the smaller tins and you can store the rest in the fridge in a container to use in other dishes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde1eb3bdbfd0cc00049" }
149af4e6dbf452e80800babdcff0bbf732448369b937403f8b58ab3f0ccb23cd
Cannellini bean and pea stew recipe An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cannellini_bean_and_pea_87638_16x9.jpg Dr Rupy's simple vegan stew is so simple to throw together and packed with flavour. In November 2023, this recipe was costed at an average of £0.88 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil, plus extra to garnish200g/7oz red onion, finely diced200g/7oz celery, finely diced and leaves reserved for garnish200g/7oz red pepper, finely diced3 garlic cloves, grated2 tsp paprika2 tsp dried mixed herbs1 vegetable stock cube1 tbsp cornflour or plain flour400g tin cannellini beans, drained and rinsed2 tbsp tomato purée300g/10½oz frozen peassalt and freshly ground black pepper 2 tbsp olive oil, plus extra to garnish 200g/7oz red onion, finely diced 200g/7oz celery, finely diced and leaves reserved for garnish 200g/7oz red pepper, finely diced 3 garlic cloves, grated 2 tsp paprika 2 tsp dried mixed herbs 1 vegetable stock cube 1 tbsp cornflour or plain flour 400g tin cannellini beans, drained and rinsed 2 tbsp tomato purée 300g/10½oz frozen peas salt and freshly ground black pepper Method Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes.Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper. Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes. Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes. Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes. Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cannellini_bean_and_pea_87638", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cannellini bean and pea stew recipe", "content": "An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cannellini_bean_and_pea_87638_16x9.jpg Dr Rupy's simple vegan stew is so simple to throw together and packed with flavour. In November 2023, this recipe was costed at an average of £0.88 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil, plus extra to garnish200g/7oz red onion, finely diced200g/7oz celery, finely diced and leaves reserved for garnish200g/7oz red pepper, finely diced3 garlic cloves, grated2 tsp paprika2 tsp dried mixed herbs1 vegetable stock cube1 tbsp cornflour or plain flour400g tin cannellini beans, drained and rinsed2 tbsp tomato purée300g/10½oz frozen peassalt and freshly ground black pepper 2 tbsp olive oil, plus extra to garnish 200g/7oz red onion, finely diced 200g/7oz celery, finely diced and leaves reserved for garnish 200g/7oz red pepper, finely diced 3 garlic cloves, grated 2 tsp paprika 2 tsp dried mixed herbs 1 vegetable stock cube 1 tbsp cornflour or plain flour 400g tin cannellini beans, drained and rinsed 2 tbsp tomato purée 300g/10½oz frozen peas salt and freshly ground black pepper Method Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes.Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper. Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes. Heat the oil in a large saucepan or casserole over a medium heat and add the onion, celery and red pepper. Season well with salt and pepper and fry for around 7–8 minutes or until softened. Add the garlic, paprika and herbs and stir for another 2 minutes. Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes. Measure out 600ml/20fl oz hot water in a jug and crumble in the stock cube. Add the cornflour and stir to combine. Pour into the pan along with the beans and tomato purée. Bring to a gentle simmer for 5 minutes. Add the peas and simmer over a low heat for another 5 minutes. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper. Serve the stew in warmed bowls and garnish with a little of the reserved celery leaf, a drizzle of olive oil and a sprinkle of black pepper." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde1eb3bdbfd0cc0004a" }
cd77670d17b18294a8143ce6f75c2890fd8836772464051337074b6dbe2911ad
Microwave chickpea minestrone recipe An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_chickpea_93334_16x9.jpg Microwave minestrone in minutes! This quick, easy and filling soup adds chickpeas for extra protein and flavour. In November 2023, this recipe was costed at an average of 97p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 red onion, chopped1 carrot, peeled and chopped2 garlic cloves, finely chopped1 tbsp olive oil400g tin chickpeas, drained and rinsed100g/3½oz dried spaghetti, broken into small pieces2 tbsp tomato purée1 tsp dried mixed herbs1.2 litres/2 pints hot vegetable stock, made from stock cubessalt and freshly ground black pepper4 tbsp finely grated Grana Padano or Parmesan, to serve 1 red onion, chopped 1 carrot, peeled and chopped 2 garlic cloves, finely chopped 1 tbsp olive oil 400g tin chickpeas, drained and rinsed 100g/3½oz dried spaghetti, broken into small pieces 2 tbsp tomato purée 1 tsp dried mixed herbs 1.2 litres/2 pints hot vegetable stock, made from stock cubes salt and freshly ground black pepper 4 tbsp finely grated Grana Padano or Parmesan, to serve Method Mix the onion, carrot, garlic and oil together in a large microwavable bowl and season with salt and pepper. Cover and microwave on high for 3 minutes until the onion has softened.Add the chickpeas, spaghetti, tomato purée, herbs and stock. Microwave on high for 10 minutes, stirring halfway through, until the pasta is tender.Ladle into serving bowls and top with the cheese and a good grinding of black pepper. Serve immediately. Mix the onion, carrot, garlic and oil together in a large microwavable bowl and season with salt and pepper. Cover and microwave on high for 3 minutes until the onion has softened. Mix the onion, carrot, garlic and oil together in a large microwavable bowl and season with salt and pepper. Cover and microwave on high for 3 minutes until the onion has softened. Add the chickpeas, spaghetti, tomato purée, herbs and stock. Microwave on high for 10 minutes, stirring halfway through, until the pasta is tender. Add the chickpeas, spaghetti, tomato purée, herbs and stock. Microwave on high for 10 minutes, stirring halfway through, until the pasta is tender. Ladle into serving bowls and top with the cheese and a good grinding of black pepper. Serve immediately. Ladle into serving bowls and top with the cheese and a good grinding of black pepper. Serve immediately. Recipe tips This recipe was tested using a 800W microwave oven. If your oven has more or fewer watts, you will need to adjust the cooking time.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/microwave_chickpea_93334", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Microwave chickpea minestrone recipe", "content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_chickpea_93334_16x9.jpg Microwave minestrone in minutes! This quick, easy and filling soup adds chickpeas for extra protein and flavour. In November 2023, this recipe was costed at an average of 97p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 red onion, chopped1 carrot, peeled and chopped2 garlic cloves, finely chopped1 tbsp olive oil400g tin chickpeas, drained and rinsed100g/3½oz dried spaghetti, broken into small pieces2 tbsp tomato purée1 tsp dried mixed herbs1.2 litres/2 pints hot vegetable stock, made from stock cubessalt and freshly ground black pepper4 tbsp finely grated Grana Padano or Parmesan, to serve 1 red onion, chopped 1 carrot, peeled and chopped 2 garlic cloves, finely chopped 1 tbsp olive oil 400g tin chickpeas, drained and rinsed 100g/3½oz dried spaghetti, broken into small pieces 2 tbsp tomato purée 1 tsp dried mixed herbs 1.2 litres/2 pints hot vegetable stock, made from stock cubes salt and freshly ground black pepper 4 tbsp finely grated Grana Padano or Parmesan, to serve Method Mix the onion, carrot, garlic and oil together in a large microwavable bowl and season with salt and pepper. Cover and microwave on high for 3 minutes until the onion has softened.Add the chickpeas, spaghetti, tomato purée, herbs and stock. Microwave on high for 10 minutes, stirring halfway through, until the pasta is tender.Ladle into serving bowls and top with the cheese and a good grinding of black pepper. Serve immediately. Mix the onion, carrot, garlic and oil together in a large microwavable bowl and season with salt and pepper. Cover and microwave on high for 3 minutes until the onion has softened. Mix the onion, carrot, garlic and oil together in a large microwavable bowl and season with salt and pepper. Cover and microwave on high for 3 minutes until the onion has softened. Add the chickpeas, spaghetti, tomato purée, herbs and stock. Microwave on high for 10 minutes, stirring halfway through, until the pasta is tender. Add the chickpeas, spaghetti, tomato purée, herbs and stock. Microwave on high for 10 minutes, stirring halfway through, until the pasta is tender. Ladle into serving bowls and top with the cheese and a good grinding of black pepper. Serve immediately. Ladle into serving bowls and top with the cheese and a good grinding of black pepper. Serve immediately. Recipe tips This recipe was tested using a 800W microwave oven. If your oven has more or fewer watts, you will need to adjust the cooking time." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde1eb3bdbfd0cc0004b" }
959fd04167dd2c72985e450bb7de7d1b2e404df64a89f8d7e71b9c7f811ebb79
Family spaghetti cacio e pepe recipe An average of 3.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cacio_e_pepe_12078_16x9.jpg Silvana's super simple cacio e pepe uses olive oil and pecorino for a gloriously silky sauce. In November 2023, this recipe was costed at an average of 99p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 400g/14oz spaghetti4 tbsp olive oil1 tsp freshly ground black pepper100g/3½oz pecorino, finely gratedsalt 400g/14oz spaghetti 4 tbsp olive oil 1 tsp freshly ground black pepper 100g/3½oz pecorino, finely grated salt Method Cook the spaghetti in a large saucepan of salted boiling water according to packet instructions. Meanwhile, heat the oil and pepper in a large frying pan over a low heat.Drain the pasta, reserving about 200ml/7fl oz cooking water. Add the pasta and water to the frying pan and increase the heat. Once the pasta is bubbling, scatter over the pecorino. Leave for 1 minute to melt then stir vigorously until the spaghetti is coated. Divide between bowls and serve immediately. Cook the spaghetti in a large saucepan of salted boiling water according to packet instructions. Cook the spaghetti in a large saucepan of salted boiling water according to packet instructions. Meanwhile, heat the oil and pepper in a large frying pan over a low heat. Meanwhile, heat the oil and pepper in a large frying pan over a low heat. Drain the pasta, reserving about 200ml/7fl oz cooking water. Drain the pasta, reserving about 200ml/7fl oz cooking water. Add the pasta and water to the frying pan and increase the heat. Once the pasta is bubbling, scatter over the pecorino. Leave for 1 minute to melt then stir vigorously until the spaghetti is coated. Divide between bowls and serve immediately. Add the pasta and water to the frying pan and increase the heat. Once the pasta is bubbling, scatter over the pecorino. Leave for 1 minute to melt then stir vigorously until the spaghetti is coated. Divide between bowls and serve immediately.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cacio_e_pepe_12078", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Family spaghetti cacio e pepe recipe", "content": "An average of 3.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cacio_e_pepe_12078_16x9.jpg Silvana's super simple cacio e pepe uses olive oil and pecorino for a gloriously silky sauce. In November 2023, this recipe was costed at an average of 99p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 400g/14oz spaghetti4 tbsp olive oil1 tsp freshly ground black pepper100g/3½oz pecorino, finely gratedsalt 400g/14oz spaghetti 4 tbsp olive oil 1 tsp freshly ground black pepper 100g/3½oz pecorino, finely grated salt Method Cook the spaghetti in a large saucepan of salted boiling water according to packet instructions. Meanwhile, heat the oil and pepper in a large frying pan over a low heat.Drain the pasta, reserving about 200ml/7fl oz cooking water. Add the pasta and water to the frying pan and increase the heat. Once the pasta is bubbling, scatter over the pecorino. Leave for 1 minute to melt then stir vigorously until the spaghetti is coated. Divide between bowls and serve immediately. Cook the spaghetti in a large saucepan of salted boiling water according to packet instructions. Cook the spaghetti in a large saucepan of salted boiling water according to packet instructions. Meanwhile, heat the oil and pepper in a large frying pan over a low heat. Meanwhile, heat the oil and pepper in a large frying pan over a low heat. Drain the pasta, reserving about 200ml/7fl oz cooking water. Drain the pasta, reserving about 200ml/7fl oz cooking water. Add the pasta and water to the frying pan and increase the heat. Once the pasta is bubbling, scatter over the pecorino. Leave for 1 minute to melt then stir vigorously until the spaghetti is coated. Divide between bowls and serve immediately. Add the pasta and water to the frying pan and increase the heat. Once the pasta is bubbling, scatter over the pecorino. Leave for 1 minute to melt then stir vigorously until the spaghetti is coated. Divide between bowls and serve immediately." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde2eb3bdbfd0cc0004c" }
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5-ingredient cheddar and red onion tartlets recipe An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheddar_and_red_onion_13936_16x9.jpg 5 ingredients are all you need to make these simple cheddar and red onion tarts. They're so easy and make the perfect picnic treat. In November 2023, this recipe was costed at an average of 79p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 320g/11½oz ready-rolled shortcrust pastry sheet1 free-range egg150ml/5fl oz double cream 100g/3½oz mature cheddar, grated1 small red onion, thinly slicedsalt and freshly ground black pepper 320g/11½oz ready-rolled shortcrust pastry sheet 1 free-range egg 150ml/5fl oz double cream 100g/3½oz mature cheddar, grated 1 small red onion, thinly sliced salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Open the pastry sheet and stamp out six rounds with a 10–11cm/4–4¼in cutter (keep the trimmings for use in another recipe). Use the pastry rounds to line a six-hole muffin tin (it will ripple along the sides) and prick the bases with a fork. Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake for 8 minutes. Remove the paper and beans, then bake for a further 5 minutes until the pastry is set.Meanwhile, beat the egg and cream together in a jug and season with salt and pepper. Layer the cheese and red onion into the cases then carefully pour in the egg mixture.Bake for 20–25 minutes until the filling is golden and set. Leave to cool in the tin for 5 minutes before carefully lifting out. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Open the pastry sheet and stamp out six rounds with a 10–11cm/4–4¼in cutter (keep the trimmings for use in another recipe). Open the pastry sheet and stamp out six rounds with a 10–11cm/4–4¼in cutter (keep the trimmings for use in another recipe). Use the pastry rounds to line a six-hole muffin tin (it will ripple along the sides) and prick the bases with a fork. Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake for 8 minutes. Remove the paper and beans, then bake for a further 5 minutes until the pastry is set. Use the pastry rounds to line a six-hole muffin tin (it will ripple along the sides) and prick the bases with a fork. Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake for 8 minutes. Remove the paper and beans, then bake for a further 5 minutes until the pastry is set. Meanwhile, beat the egg and cream together in a jug and season with salt and pepper. Layer the cheese and red onion into the cases then carefully pour in the egg mixture. Meanwhile, beat the egg and cream together in a jug and season with salt and pepper. Layer the cheese and red onion into the cases then carefully pour in the egg mixture. Bake for 20–25 minutes until the filling is golden and set. Leave to cool in the tin for 5 minutes before carefully lifting out. Bake for 20–25 minutes until the filling is golden and set. Leave to cool in the tin for 5 minutes before carefully lifting out. Recipe tips These tartlets can be made with any type of onion, including shallots and spring onions. Any trimmings can be re-rolled, cut into small shapes and baked to make savoury crackers. Try scattering with grated cheese, a sprinkle of cayenne pepper or paprika or some seeds, such as sesame, poppy or nigella, before baking.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cheddar_and_red_onion_13936", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "5-ingredient cheddar and red onion tartlets recipe", "content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheddar_and_red_onion_13936_16x9.jpg 5 ingredients are all you need to make these simple cheddar and red onion tarts. They're so easy and make the perfect picnic treat. In November 2023, this recipe was costed at an average of 79p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 320g/11½oz ready-rolled shortcrust pastry sheet1 free-range egg150ml/5fl oz double cream 100g/3½oz mature cheddar, grated1 small red onion, thinly slicedsalt and freshly ground black pepper 320g/11½oz ready-rolled shortcrust pastry sheet 1 free-range egg 150ml/5fl oz double cream 100g/3½oz mature cheddar, grated 1 small red onion, thinly sliced salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Open the pastry sheet and stamp out six rounds with a 10–11cm/4–4¼in cutter (keep the trimmings for use in another recipe). Use the pastry rounds to line a six-hole muffin tin (it will ripple along the sides) and prick the bases with a fork. Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake for 8 minutes. Remove the paper and beans, then bake for a further 5 minutes until the pastry is set.Meanwhile, beat the egg and cream together in a jug and season with salt and pepper. Layer the cheese and red onion into the cases then carefully pour in the egg mixture.Bake for 20–25 minutes until the filling is golden and set. Leave to cool in the tin for 5 minutes before carefully lifting out. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Open the pastry sheet and stamp out six rounds with a 10–11cm/4–4¼in cutter (keep the trimmings for use in another recipe). Open the pastry sheet and stamp out six rounds with a 10–11cm/4–4¼in cutter (keep the trimmings for use in another recipe). Use the pastry rounds to line a six-hole muffin tin (it will ripple along the sides) and prick the bases with a fork. Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake for 8 minutes. Remove the paper and beans, then bake for a further 5 minutes until the pastry is set. Use the pastry rounds to line a six-hole muffin tin (it will ripple along the sides) and prick the bases with a fork. Crumple up six squares of baking paper and use to line the tart cases. Fill with baking beans or dried rice and bake for 8 minutes. Remove the paper and beans, then bake for a further 5 minutes until the pastry is set. Meanwhile, beat the egg and cream together in a jug and season with salt and pepper. Layer the cheese and red onion into the cases then carefully pour in the egg mixture. Meanwhile, beat the egg and cream together in a jug and season with salt and pepper. Layer the cheese and red onion into the cases then carefully pour in the egg mixture. Bake for 20–25 minutes until the filling is golden and set. Leave to cool in the tin for 5 minutes before carefully lifting out. Bake for 20–25 minutes until the filling is golden and set. Leave to cool in the tin for 5 minutes before carefully lifting out. Recipe tips These tartlets can be made with any type of onion, including shallots and spring onions. Any trimmings can be re-rolled, cut into small shapes and baked to make savoury crackers. Try scattering with grated cheese, a sprinkle of cayenne pepper or paprika or some seeds, such as sesame, poppy or nigella, before baking." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
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372cd9d48a14dbb3c5e3beae8a56273c83edd22b393188015e9cca6758baebe6
Is your cooking burning money and energy? Making small changes to how you cook can have a surprisingly big impact on your carbon footprint. Of course, emissions created by cooking depend partly on where your energy comes from – fossil fuels or clean energy. But whatever your energy source, here are simple, inexpensive tips to reduce the greenhouse gas emissions from your cooking. Watch our 90-second animation for tips on how to reduce the carbon cost of cooking. Simple tip for saving energy when boiling There are easy ways to save energy when boiling or simmering food. For example, the carbon cost of 200g boiled potatoes is about 106-216g CO2 equivalent, of which 50-160g is from boiling, according to Mike Berners-Lee in his book How Bad are Bananas. Lots of variables affect the energy cost of boiling potatoes or other foods. Here are some notable factors you can easily change: Excess water requires more energy to heat.If the potatoes are in large pieces they’ll need longer to cook.Boiling furiously uses a lot of energy, but the water temperature and therefore cooking speed will be exactly the same if the water is gently simmered because it never exceeds 100°C.If your pan has no lid, the process will require more energy, as water will dissipate into the air – remember, you can use that steam to cook other foods, such as soft veg and fish, if you have a steamer and a lid. Excess water requires more energy to heat. If the potatoes are in large pieces they’ll need longer to cook. Boiling furiously uses a lot of energy, but the water temperature and therefore cooking speed will be exactly the same if the water is gently simmered because it never exceeds 100°C. If your pan has no lid, the process will require more energy, as water will dissipate into the air – remember, you can use that steam to cook other foods, such as soft veg and fish, if you have a steamer and a lid. Once your potatoes are cooked, use the hot water to cook other things such as veg or eggs, rather than pouring it away. Anything you don’t want to eat straight away can go in the fridge or the freezer. https://ichef.bbci.co.uk/images/ic/480xn/p09t8dwf.jpg Save energy when boiling veg by keeping a lid on the pan. Ways to save energy when baking and roasting “Switching the oven on for 2 hours causes about 2.5kg of emissions”, according to SL Bridle in her book Food and Climate Change Without the Hot Air. That’s much more than the emissions caused by taking a generous bath (1.6kg if heated by electricity according to Berners-Lee), or drinking a pint of UK cow’s milk (1.1kg). One solution is to try to fill up your oven whenever you turn it on – it could save you time as well as reducing your carbon footprint. You can even cook just once a week and eat well every day, putting anything you’re not eating in the fridge or freezer. Likewise, preheating the oven for longer than you need to wastes a lot of energy. Lots of dishes will cook perfectly well in the oven without preheating it. Reheating food in a microwave instead of the oven is an easy way to cut your carbon emissions. Baking a potato in the microwave uses a small percentage of the energy required to bake it in the oven. Consider whether you can use a more efficient cooking method than the oven for your ingredient. “GHGE [greenhouse gas emissions] can be reduced [by] between 40 percent and more than three-fold by avoiding cooking in the oven and choosing preparation methods that require less cooking time”, writes Dr Christian Reynolds, senior lecturer in the Centre for Food Policy at City University London, in a 2020 paper. He adds that when it comes to meat, “roasting or baking in theoven is the environmental worst cooking option since long cooking times are required, increasing emissions more thanthree-fold compared to frying on the stove”. Energy-saving kitchen gadgets Kitchen appliances and gadgets have different carbon costs. Here are some tips: Fan-assisted ovens are generally more efficient than conventional ones, as they do a better job of circulating heat.An induction hob is usually more energy-efficient than a gas or standard electric hob, as it heats the pan directly using an electromagnetic field, so there is no heating element and therefore no wasted heat energy.Kettles are usually the most efficient way of heating water, but they vary widely in efficiency, depending on how well insulated they are. If your kettle gets very hot, it’s likely you’re losing a lot of energy through its walls. Remember to only boil as much water as you need.Another energy-efficient kitchen star is the pressure cooker – its pressurized environment allows for cooking at higher temperatures, which speeds up the process and so lowers the energy requirements.Of course, microwaves are an energy-efficient way of cooking. Fan-assisted ovens are generally more efficient than conventional ones, as they do a better job of circulating heat. An induction hob is usually more energy-efficient than a gas or standard electric hob, as it heats the pan directly using an electromagnetic field, so there is no heating element and therefore no wasted heat energy. Kettles are usually the most efficient way of heating water, but they vary widely in efficiency, depending on how well insulated they are. If your kettle gets very hot, it’s likely you’re losing a lot of energy through its walls. Remember to only boil as much water as you need. Another energy-efficient kitchen star is the pressure cooker – its pressurized environment allows for cooking at higher temperatures, which speeds up the process and so lowers the energy requirements. Of course, microwaves are an energy-efficient way of cooking.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/articles/cooking_carbon_footprint", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Is your cooking burning money and energy?", "content": "Making small changes to how you cook can have a surprisingly big impact on your carbon footprint. Of course, emissions created by cooking depend partly on where your energy comes from – fossil fuels or clean energy. But whatever your energy source, here are simple, inexpensive tips to reduce the greenhouse gas emissions from your cooking. Watch our 90-second animation for tips on how to reduce the carbon cost of cooking. Simple tip for saving energy when boiling There are easy ways to save energy when boiling or simmering food. For example, the carbon cost of 200g boiled potatoes is about 106-216g CO2 equivalent, of which 50-160g is from boiling, according to Mike Berners-Lee in his book How Bad are Bananas. Lots of variables affect the energy cost of boiling potatoes or other foods. Here are some notable factors you can easily change: Excess water requires more energy to heat.If the potatoes are in large pieces they’ll need longer to cook.Boiling furiously uses a lot of energy, but the water temperature and therefore cooking speed will be exactly the same if the water is gently simmered because it never exceeds 100°C.If your pan has no lid, the process will require more energy, as water will dissipate into the air – remember, you can use that steam to cook other foods, such as soft veg and fish, if you have a steamer and a lid. Excess water requires more energy to heat. If the potatoes are in large pieces they’ll need longer to cook. Boiling furiously uses a lot of energy, but the water temperature and therefore cooking speed will be exactly the same if the water is gently simmered because it never exceeds 100°C. If your pan has no lid, the process will require more energy, as water will dissipate into the air – remember, you can use that steam to cook other foods, such as soft veg and fish, if you have a steamer and a lid. Once your potatoes are cooked, use the hot water to cook other things such as veg or eggs, rather than pouring it away. Anything you don’t want to eat straight away can go in the fridge or the freezer. https://ichef.bbci.co.uk/images/ic/480xn/p09t8dwf.jpg Save energy when boiling veg by keeping a lid on the pan. Ways to save energy when baking and roasting “Switching the oven on for 2 hours causes about 2.5kg of emissions”, according to SL Bridle in her book Food and Climate Change Without the Hot Air. That’s much more than the emissions caused by taking a generous bath (1.6kg if heated by electricity according to Berners-Lee), or drinking a pint of UK cow’s milk (1.1kg). One solution is to try to fill up your oven whenever you turn it on – it could save you time as well as reducing your carbon footprint. You can even cook just once a week and eat well every day, putting anything you’re not eating in the fridge or freezer. Likewise, preheating the oven for longer than you need to wastes a lot of energy. Lots of dishes will cook perfectly well in the oven without preheating it. Reheating food in a microwave instead of the oven is an easy way to cut your carbon emissions. Baking a potato in the microwave uses a small percentage of the energy required to bake it in the oven. Consider whether you can use a more efficient cooking method than the oven for your ingredient. “GHGE [greenhouse gas emissions] can be reduced [by] between 40 percent and more than three-fold by avoiding cooking in the oven and choosing preparation methods that require less cooking time”, writes Dr Christian Reynolds, senior lecturer in the Centre for Food Policy at City University London, in a 2020 paper. He adds that when it comes to meat, “roasting or baking in theoven is the environmental worst cooking option since long cooking times are required, increasing emissions more thanthree-fold compared to frying on the stove”. Energy-saving kitchen gadgets Kitchen appliances and gadgets have different carbon costs. Here are some tips: Fan-assisted ovens are generally more efficient than conventional ones, as they do a better job of circulating heat.An induction hob is usually more energy-efficient than a gas or standard electric hob, as it heats the pan directly using an electromagnetic field, so there is no heating element and therefore no wasted heat energy.Kettles are usually the most efficient way of heating water, but they vary widely in efficiency, depending on how well insulated they are. If your kettle gets very hot, it’s likely you’re losing a lot of energy through its walls. Remember to only boil as much water as you need.Another energy-efficient kitchen star is the pressure cooker – its pressurized environment allows for cooking at higher temperatures, which speeds up the process and so lowers the energy requirements.Of course, microwaves are an energy-efficient way of cooking. Fan-assisted ovens are generally more efficient than conventional ones, as they do a better job of circulating heat. An induction hob is usually more energy-efficient than a gas or standard electric hob, as it heats the pan directly using an electromagnetic field, so there is no heating element and therefore no wasted heat energy. Kettles are usually the most efficient way of heating water, but they vary widely in efficiency, depending on how well insulated they are. If your kettle gets very hot, it’s likely you’re losing a lot of energy through its walls. Remember to only boil as much water as you need. Another energy-efficient kitchen star is the pressure cooker – its pressurized environment allows for cooking at higher temperatures, which speeds up the process and so lowers the energy requirements. Of course, microwaves are an energy-efficient way of cooking." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde2eb3bdbfd0cc0004e" }
8a78cf65ae80f254a20d09c8308086d22e6a3fe93bb2018d3d06cad8079118f5
The must-have kitchen gadgets time forgot The march of kitchen progress has cast some entirely pointless gadgets into an evolutionary cul-de-sac, aka the back of the drawer: the grape scissors, the egg slicer, the strawberry huller. But have you seen these forgotten gems? Image source, Emma Kay https://ichef.bbci.co.uk/images/ic/480xn/p0bpy6wy.jpg "I have a portable apple corer, made in the early 1800s from a hollowed-out sheep bone. This incidentally works really well! Obsessed with your air fryer? Love your pressure cooker? Can’t live without your erm, pickle juice separator, even though deep-down you know a fork is just as good? It’s fair to say that people love a kitchen gadget. But not every innovation is… progress. For every food processor leap in evolution, there’s been a banana slicer (just use a knife), a rotary knife cleaner and a pickle picker, like one of those grabbers you get in arcades which reaches down for a toy, but in this case, a gherkin. (Again… fork?) This isn’t a modern problem. For centuries, people have fallen for a technical marvel that lies gathering dust in the back of their drawers. Emma Kay, food historian and owner of the Museum of Kitchenalia is an expert on kitchen gadgets of yesteryear. “I have over three hundred items now. I started collecting about 15 years ago, when someone gifted me a range of 1950s Denby Greenwheat tableware, it just snowballed from there. It’s not only gadgets I collect, but all kinds of Kitchenalia, from spoons to spits. As a food historian I am always looking for that next tangible item that can connect me with the past.” Emma told BBC Food which historical food gadgets should make a comeback and which ones are best left in the past… Portable kitchen tech to impress Image source, Emma Kay https://ichef.bbci.co.uk/images/ic/480xn/p0bqnqfm.jpg Show off your foodie credentials with a portable nutmeg grater and silver orange peeler The true gourmand is always prepared, as demonstrated by the smallest, portable items in Emma’s collection. “Two of my smallest items include a Victorian silver-plated orange peeler which is 12cm long and a couple of centimeters wide, like a small pen. "Then there’s my portable nutmeg grater … which dates to the early 1800s." This was carried in a pocket so nutmeg could be (ostentatiously) added to drinks and puddings in company. Just imagine the look on the barista's face if you pulled this from your pocket and showed them your dedication to the freshness of spices. Impressive. Related stories Are we losing our love of classic British dishes?World War Two foods that changed the way we eatIs it worth getting a pressure cooker? Are we losing our love of classic British dishes? World War Two foods that changed the way we eat Is it worth getting a pressure cooker? Making a comeback? https://ichef.bbci.co.uk/images/ic/480xn/p0bqy869.jpg The chocolate pot is one of Emma's favourite gadgets Some of the best ideas just coming back, like this brass forerunner of the "velvety" hot chocolate frother of today. “You fill it with chocolate that has been mixed with cold or hot water, put the lid on and vigorously froth the chocolate using a molinet (or stirrer). This was how you made chocolate in the 1700s and 1800s." Of course, you'd also be grinding your own chocolate with an "Aztec blender", or metate. “A metate is a saddle-shaped grinding stone, originally developed by the Mexicans to grind down beans, grains and spices. The British had their own early medieval version … The way in which the metate differs is that it is heated underneath by a small fire/hot coals to melt roasted cacao nibs…" "These devices were used in the kitchens of the wealthy in England in the 1700s. There are records of one being used in Hampton Court Palace." Metates have been used for over 6,000 years in Mexico to grind maize flour for tortillas as well as chocolate and other foods. You won't catch them gathering dust at the back of the cupboard. Making a comeback? https://ichef.bbci.co.uk/images/ic/480xn/p0bqy869.jpg The chocolate pot is one of Emma's favourite gadgets The good, the bad, and the oddly specific https://ichef.bbci.co.uk/images/ic/480xn/p0bpy408.jpg Emma Kay's 19th century Nailsea painted glass rolling pin One beautiful item that hasn't quite caught on is still one of Emma's favourites, though perhaps not one for those with stylish concrete worktops. “There’s my hand-painted glass rolling pins, made in the Nailsea factory in Bristol in the mid-19th century. Glass rolling pins at this time had two purposes, some were highly decorative and were often gifted by sailors to their wives or sweethearts." "Other standard glass pins were filled with ice to maintain a cold pastry.” Hang on, that's actual genius. We need one. Image source, Emma Kay https://ichef.bbci.co.uk/images/ic/480xn/p0bpy7jy.jpg Nice in theory, terrible in practice. The asparagus ice mould Emma isn’t convinced by every gadget in her collection. “Personally, I have never understood grape scissors, what’s wrong with just scissors? And objects designed to hull berries? I also have a particular dislike of egg yolk separators. It takes seconds using the shell of the egg,” she muses. “The Victorian era was all about invention, technological advancement, and the growth of mass consumerism,” says Emma, which led to a boom in slightly rubbish gadgets. “The Victorians loved their decorative ice moulds and chocolate moulds. Literally hundreds of different varieties, in all shapes and sizes were manufactured in the 19th and early 20th centuries. I have a range of these, but the most ineffective is an asparagus ice mould made by the famous French mould makers Létang Fils." Because who doesn't want asparagus-shaped ice? But like many rubbish gadgets to follow, it doesn't work particularly well. "The asparagus mould is leaky due to its shape and the pattern cut into it is not deep enough to leave a proper impression. You just end up getting a blob of thin ice.” Not every gadget deserves to be consigned to the historical dustbin. There were plenty of gadgets that were great at what they did but are no longer required. “A lot of older people remember the hand-held meat grinders, which were a big consumer product of the early twentieth century. These were used right up until the 1950s, as the best way to mince meat.” The ones that got away Unlike in our kitchen cupboards, there’s always room for a few more in Emma's collection. The Kitchenalia expert is desperate for one particular gadget: “Agnes Bertha Marshall’s patent ice cream freezer." "Agnes was an amazing culinary genius, whose gadgets were pioneering. She ran one of the best and biggest, if not THE best and biggest cookery training schools in the world. She also manufactured her own range of cooking ingredients which she retailed in the shop within the training school, ran a domestic staff agency and wrote inspiring cookery books. Her early ice cream makers are rare and only come up for auction every now and then. If there’s anyone reading this who owns one, I’d be happy to negotiate!” Published in February 2022
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/articles/kitchen_gadgets", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "The must-have kitchen gadgets time forgot", "content": "The march of kitchen progress has cast some entirely pointless gadgets into an evolutionary cul-de-sac, aka the back of the drawer: the grape scissors, the egg slicer, the strawberry huller. But have you seen these forgotten gems? Image source, Emma Kay https://ichef.bbci.co.uk/images/ic/480xn/p0bpy6wy.jpg \"I have a portable apple corer, made in the early 1800s from a hollowed-out sheep bone. This incidentally works really well! Obsessed with your air fryer? Love your pressure cooker? Can’t live without your erm, pickle juice separator, even though deep-down you know a fork is just as good? It’s fair to say that people love a kitchen gadget. But not every innovation is… progress. For every food processor leap in evolution, there’s been a banana slicer (just use a knife), a rotary knife cleaner and a pickle picker, like one of those grabbers you get in arcades which reaches down for a toy, but in this case, a gherkin. (Again… fork?) This isn’t a modern problem. For centuries, people have fallen for a technical marvel that lies gathering dust in the back of their drawers. Emma Kay, food historian and owner of the Museum of Kitchenalia is an expert on kitchen gadgets of yesteryear. “I have over three hundred items now. I started collecting about 15 years ago, when someone gifted me a range of 1950s Denby Greenwheat tableware, it just snowballed from there. It’s not only gadgets I collect, but all kinds of Kitchenalia, from spoons to spits. As a food historian I am always looking for that next tangible item that can connect me with the past.” Emma told BBC Food which historical food gadgets should make a comeback and which ones are best left in the past… Portable kitchen tech to impress Image source, Emma Kay https://ichef.bbci.co.uk/images/ic/480xn/p0bqnqfm.jpg Show off your foodie credentials with a portable nutmeg grater and silver orange peeler The true gourmand is always prepared, as demonstrated by the smallest, portable items in Emma’s collection. “Two of my smallest items include a Victorian silver-plated orange peeler which is 12cm long and a couple of centimeters wide, like a small pen. \"Then there’s my portable nutmeg grater … which dates to the early 1800s.\" This was carried in a pocket so nutmeg could be (ostentatiously) added to drinks and puddings in company. Just imagine the look on the barista's face if you pulled this from your pocket and showed them your dedication to the freshness of spices. Impressive. Related stories Are we losing our love of classic British dishes?World War Two foods that changed the way we eatIs it worth getting a pressure cooker? Are we losing our love of classic British dishes? World War Two foods that changed the way we eat Is it worth getting a pressure cooker? Making a comeback? https://ichef.bbci.co.uk/images/ic/480xn/p0bqy869.jpg The chocolate pot is one of Emma's favourite gadgets Some of the best ideas just coming back, like this brass forerunner of the \"velvety\" hot chocolate frother of today. “You fill it with chocolate that has been mixed with cold or hot water, put the lid on and vigorously froth the chocolate using a molinet (or stirrer). This was how you made chocolate in the 1700s and 1800s.\" Of course, you'd also be grinding your own chocolate with an \"Aztec blender\", or metate. “A metate is a saddle-shaped grinding stone, originally developed by the Mexicans to grind down beans, grains and spices. The British had their own early medieval version … The way in which the metate differs is that it is heated underneath by a small fire/hot coals to melt roasted cacao nibs…\" \"These devices were used in the kitchens of the wealthy in England in the 1700s. There are records of one being used in Hampton Court Palace.\" Metates have been used for over 6,000 years in Mexico to grind maize flour for tortillas as well as chocolate and other foods. You won't catch them gathering dust at the back of the cupboard. Making a comeback? https://ichef.bbci.co.uk/images/ic/480xn/p0bqy869.jpg The chocolate pot is one of Emma's favourite gadgets The good, the bad, and the oddly specific https://ichef.bbci.co.uk/images/ic/480xn/p0bpy408.jpg Emma Kay's 19th century Nailsea painted glass rolling pin One beautiful item that hasn't quite caught on is still one of Emma's favourites, though perhaps not one for those with stylish concrete worktops. “There’s my hand-painted glass rolling pins, made in the Nailsea factory in Bristol in the mid-19th century. Glass rolling pins at this time had two purposes, some were highly decorative and were often gifted by sailors to their wives or sweethearts.\" \"Other standard glass pins were filled with ice to maintain a cold pastry.” Hang on, that's actual genius. We need one. Image source, Emma Kay https://ichef.bbci.co.uk/images/ic/480xn/p0bpy7jy.jpg Nice in theory, terrible in practice. The asparagus ice mould Emma isn’t convinced by every gadget in her collection. “Personally, I have never understood grape scissors, what’s wrong with just scissors? And objects designed to hull berries? I also have a particular dislike of egg yolk separators. It takes seconds using the shell of the egg,” she muses. “The Victorian era was all about invention, technological advancement, and the growth of mass consumerism,” says Emma, which led to a boom in slightly rubbish gadgets. “The Victorians loved their decorative ice moulds and chocolate moulds. Literally hundreds of different varieties, in all shapes and sizes were manufactured in the 19th and early 20th centuries. I have a range of these, but the most ineffective is an asparagus ice mould made by the famous French mould makers Létang Fils.\" Because who doesn't want asparagus-shaped ice? But like many rubbish gadgets to follow, it doesn't work particularly well. \"The asparagus mould is leaky due to its shape and the pattern cut into it is not deep enough to leave a proper impression. You just end up getting a blob of thin ice.” Not every gadget deserves to be consigned to the historical dustbin. There were plenty of gadgets that were great at what they did but are no longer required. “A lot of older people remember the hand-held meat grinders, which were a big consumer product of the early twentieth century. These were used right up until the 1950s, as the best way to mince meat.” The ones that got away Unlike in our kitchen cupboards, there’s always room for a few more in Emma's collection. The Kitchenalia expert is desperate for one particular gadget: “Agnes Bertha Marshall’s patent ice cream freezer.\" \"Agnes was an amazing culinary genius, whose gadgets were pioneering. She ran one of the best and biggest, if not THE best and biggest cookery training schools in the world. She also manufactured her own range of cooking ingredients which she retailed in the shop within the training school, ran a domestic staff agency and wrote inspiring cookery books. Her early ice cream makers are rare and only come up for auction every now and then. If there’s anyone reading this who owns one, I’d be happy to negotiate!” Published in February 2022" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
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How to cut your food bill by up to a third https://ichef.bbci.co.uk/images/ic/480xn/p06dh2r8.jpg If you're feeling the pinch, there are easy ways to keep more pounds in your pocket next time you head to the shops. With just a few changes to your buying and cooking habits, you can cut down your costs without cutting the flavour and nutritional value of your food. Learn tricks to cooking on a budget Cooking filling and tasty inexpensive meals is easy if you learn these five simple tricks. Try to buy store cupboard ingredients when they are on offer, and have an arsenal of recipes to make from the larder when time and money are tight, like this pasta puttanesca made from tinned and bottled foods. Tins, and dried foods such as pasta, rice, noodles and oats should feature heavily on your shelves.Replace fresh fish, veg and fruit with frozen. Choosing frozen salmon rather than fresh, as in these salmon and pesto parcels, can save you over 55 percent. You can buy frozen fruit and vegetables, or chop up fresh ones and freeze them yourself, to cook or use straight from frozen. This tip is especially relevant to those who find themselves throwing away mouldy produce. Stopping food waste is one part of saving money too.Bulk out small amounts of meat with less expensive proteins, as in this chorizo and chickpea stew, which contains less than 50g/2oz chorizo per person.Transform small amounts of leftovers into a filling meal, such as this easy chicken and pea risotto, which uses just 250g/9oz cooked chicken to serve four.Make the most of cheaper cuts of meat. Choosing chicken legs rather than breasts, as in this pulled chicken dish, can save you over 50 percent. Remember, meat prices can be subject to seasonal fluctuations. Try to buy store cupboard ingredients when they are on offer, and have an arsenal of recipes to make from the larder when time and money are tight, like this pasta puttanesca made from tinned and bottled foods. Tins, and dried foods such as pasta, rice, noodles and oats should feature heavily on your shelves. Replace fresh fish, veg and fruit with frozen. Choosing frozen salmon rather than fresh, as in these salmon and pesto parcels, can save you over 55 percent. You can buy frozen fruit and vegetables, or chop up fresh ones and freeze them yourself, to cook or use straight from frozen. This tip is especially relevant to those who find themselves throwing away mouldy produce. Stopping food waste is one part of saving money too. Bulk out small amounts of meat with less expensive proteins, as in this chorizo and chickpea stew, which contains less than 50g/2oz chorizo per person. Transform small amounts of leftovers into a filling meal, such as this easy chicken and pea risotto, which uses just 250g/9oz cooked chicken to serve four. Make the most of cheaper cuts of meat. Choosing chicken legs rather than breasts, as in this pulled chicken dish, can save you over 50 percent. Remember, meat prices can be subject to seasonal fluctuations. Make fresh food last longer In the UK we throw away almost 20 percent of the food we buy. It's believed that in the average household this adds up to £50 worth of food waste per month, or £600 per year. Follow our simple tips for keeping popular foods fresh for longer. Fruit and veg About 39 percent of household food waste is fruit and veg. Keep potatoes and onions in a cool, dark place rather than in the fridge, but do not store them together as they produce gases that can damage each other. They can be wrapped in paper, but not in plastic bags. Keep other veg in the fridge – ideally not at the bottom as most fridges get colder the lower you go – stored in plastic bags if you wish as long as they have holes punched in them. Keep herbs in a glass of water in a cool place. Avoid fridge chaos A disorganised fridge can wreak havoc with your food's longevity, flavour and nutritional value. The bottom shelf is the coldest, and ideal for raw meat, fish and poultry. Store eggs on the middle shelf as they shouldn’t get too cold. The top shelf is the warmest and has the most consistent temperature, and therefore is good for dairy and pre-prepared foods that don't need cooking. The doors are the warmest place in the fridge and best for foods containing preservatives. Wrap cheese in a resealable bag and store it in a plastic tub to prevent it from drying out. Organising your cupboards and fridge will ensure that you know what you already own, hopefully stopping you buying duplicates and ending up with five jars of the same thing. It’s a good idea to keep an up-to-date list of what is in your freezer, as leftovers can often get pushed to the back and forgotten about. You’re not saving money if you don’t eat the food!
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/articles/could_you_cut_your_food_bill_by_a_third", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "How to cut your food bill by up to a third", "content": "https://ichef.bbci.co.uk/images/ic/480xn/p06dh2r8.jpg If you're feeling the pinch, there are easy ways to keep more pounds in your pocket next time you head to the shops. With just a few changes to your buying and cooking habits, you can cut down your costs without cutting the flavour and nutritional value of your food. Learn tricks to cooking on a budget Cooking filling and tasty inexpensive meals is easy if you learn these five simple tricks. Try to buy store cupboard ingredients when they are on offer, and have an arsenal of recipes to make from the larder when time and money are tight, like this pasta puttanesca made from tinned and bottled foods. Tins, and dried foods such as pasta, rice, noodles and oats should feature heavily on your shelves.Replace fresh fish, veg and fruit with frozen. Choosing frozen salmon rather than fresh, as in these salmon and pesto parcels, can save you over 55 percent. You can buy frozen fruit and vegetables, or chop up fresh ones and freeze them yourself, to cook or use straight from frozen. This tip is especially relevant to those who find themselves throwing away mouldy produce. Stopping food waste is one part of saving money too.Bulk out small amounts of meat with less expensive proteins, as in this chorizo and chickpea stew, which contains less than 50g/2oz chorizo per person.Transform small amounts of leftovers into a filling meal, such as this easy chicken and pea risotto, which uses just 250g/9oz cooked chicken to serve four.Make the most of cheaper cuts of meat. Choosing chicken legs rather than breasts, as in this pulled chicken dish, can save you over 50 percent. Remember, meat prices can be subject to seasonal fluctuations. Try to buy store cupboard ingredients when they are on offer, and have an arsenal of recipes to make from the larder when time and money are tight, like this pasta puttanesca made from tinned and bottled foods. Tins, and dried foods such as pasta, rice, noodles and oats should feature heavily on your shelves. Replace fresh fish, veg and fruit with frozen. Choosing frozen salmon rather than fresh, as in these salmon and pesto parcels, can save you over 55 percent. You can buy frozen fruit and vegetables, or chop up fresh ones and freeze them yourself, to cook or use straight from frozen. This tip is especially relevant to those who find themselves throwing away mouldy produce. Stopping food waste is one part of saving money too. Bulk out small amounts of meat with less expensive proteins, as in this chorizo and chickpea stew, which contains less than 50g/2oz chorizo per person. Transform small amounts of leftovers into a filling meal, such as this easy chicken and pea risotto, which uses just 250g/9oz cooked chicken to serve four. Make the most of cheaper cuts of meat. Choosing chicken legs rather than breasts, as in this pulled chicken dish, can save you over 50 percent. Remember, meat prices can be subject to seasonal fluctuations. Make fresh food last longer In the UK we throw away almost 20 percent of the food we buy. It's believed that in the average household this adds up to £50 worth of food waste per month, or £600 per year. Follow our simple tips for keeping popular foods fresh for longer. Fruit and veg About 39 percent of household food waste is fruit and veg. Keep potatoes and onions in a cool, dark place rather than in the fridge, but do not store them together as they produce gases that can damage each other. They can be wrapped in paper, but not in plastic bags. Keep other veg in the fridge – ideally not at the bottom as most fridges get colder the lower you go – stored in plastic bags if you wish as long as they have holes punched in them. Keep herbs in a glass of water in a cool place. Avoid fridge chaos A disorganised fridge can wreak havoc with your food's longevity, flavour and nutritional value. The bottom shelf is the coldest, and ideal for raw meat, fish and poultry. Store eggs on the middle shelf as they shouldn’t get too cold. The top shelf is the warmest and has the most consistent temperature, and therefore is good for dairy and pre-prepared foods that don't need cooking. The doors are the warmest place in the fridge and best for foods containing preservatives. Wrap cheese in a resealable bag and store it in a plastic tub to prevent it from drying out. Organising your cupboards and fridge will ensure that you know what you already own, hopefully stopping you buying duplicates and ending up with five jars of the same thing. It’s a good idea to keep an up-to-date list of what is in your freezer, as leftovers can often get pushed to the back and forgotten about. You’re not saving money if you don’t eat the food!" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde3eb3bdbfd0cc00050" }
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Slow cooker chicken pho recipe An average of 4.4 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_pho_97726_16x9.jpg This slow cooker chicken noodle soup recipe makes a richly flavoured stock for its base you could use in other recipes, too. Equipment and preparation: For this recipe, you will neeed a medium-sized electric slow-cooker. This meal provides 447 kcal, 58g protein, 43g carbohydrate (of which 3.5g sugars), 3g fat (of which 0.7g saturates), 1g fibre and 4g salt per portion. 1 onion, peeled, finely chopped4 garlic cloves, halved20g/¾oz fresh root ginger, peeled, thinly sliced2 long fresh red chillies, sliced (or 1 tsp dried chilli flakes)1 tsp Chinese five-spice powder 4 tbsp dark soy sauce, plus extra to serve1kg-1.2kg/2lb 4oz-2lb 10oz whole chicken1 tbsp Thai fish sauce (nam pla)200g/7oz dried flat rice noodles 1 onion, peeled, finely chopped 4 garlic cloves, halved 20g/¾oz fresh root ginger, peeled, thinly sliced 2 long fresh red chillies, sliced (or 1 tsp dried chilli flakes) 1 tsp Chinese five-spice powder 4 tbsp dark soy sauce, plus extra to serve 1kg-1.2kg/2lb 4oz-2lb 10oz whole chicken 1 tbsp Thai fish sauce (nam pla) 200g/7oz dried flat rice noodles 6 spring onions, trimmed and thinly sliced100g/3½oz beansprouts, rinsed and drained25g/1oz fresh coriander sprigs1 long red chilli, thinly sliced1 lime, cut into wedges 6 spring onions, trimmed and thinly sliced 100g/3½oz beansprouts, rinsed and drained 25g/1oz fresh coriander sprigs 1 long red chilli, thinly sliced 1 lime, cut into wedges Method Place the vegetables in the slow-cooker. Stir in the five-spice powder, 1 litre/1¾ pints water and soy sauce until well combined. Cut any string from the chicken, remove the skin by pushing your fingers between the breast meat and the skin and easing off the skin. Do the same with the legs, snipping off any skin around the wings or leg tips with scissors. Place the chicken, breast-side up, in the slow-cooker, pushing it down among the vegetables. Season all over with salt and pepper. Cover and cook on high for 4½ hours, or until the chicken is completely cooked through and very tender. Drain the contents of the slow-cooker into a large bowl. Place the chicken on a chopping board and strip the meat from the carcass, thickly slice. Cover with foil. Skim off the fat from the stock collected in the bowl using a large metal spoon. Pour the stock into a clean saucepan, stir in the fish sauce and place on a gentle simmer. Half-fill a separate saucepan with water and bring to the boil. Add the noodles and cook until just tender, stirring regularly to separate them. Drain well.Divide the noodles equally among 4 deep serving bowls. Top each with chicken, spring onions, beansprouts and coriander. Ladle over the hot stock and season with soy. Garnish with the remaining sliced chilli and lime wedges. Place the vegetables in the slow-cooker. Stir in the five-spice powder, 1 litre/1¾ pints water and soy sauce until well combined. Place the vegetables in the slow-cooker. Stir in the five-spice powder, 1 litre/1¾ pints water and soy sauce until well combined. Cut any string from the chicken, remove the skin by pushing your fingers between the breast meat and the skin and easing off the skin. Do the same with the legs, snipping off any skin around the wings or leg tips with scissors. Cut any string from the chicken, remove the skin by pushing your fingers between the breast meat and the skin and easing off the skin. Do the same with the legs, snipping off any skin around the wings or leg tips with scissors. Place the chicken, breast-side up, in the slow-cooker, pushing it down among the vegetables. Season all over with salt and pepper. Place the chicken, breast-side up, in the slow-cooker, pushing it down among the vegetables. Season all over with salt and pepper. Cover and cook on high for 4½ hours, or until the chicken is completely cooked through and very tender. Cover and cook on high for 4½ hours, or until the chicken is completely cooked through and very tender. Drain the contents of the slow-cooker into a large bowl. Place the chicken on a chopping board and strip the meat from the carcass, thickly slice. Cover with foil. Drain the contents of the slow-cooker into a large bowl. Place the chicken on a chopping board and strip the meat from the carcass, thickly slice. Cover with foil. Skim off the fat from the stock collected in the bowl using a large metal spoon. Pour the stock into a clean saucepan, stir in the fish sauce and place on a gentle simmer. Skim off the fat from the stock collected in the bowl using a large metal spoon. Pour the stock into a clean saucepan, stir in the fish sauce and place on a gentle simmer. Half-fill a separate saucepan with water and bring to the boil. Add the noodles and cook until just tender, stirring regularly to separate them. Drain well. Half-fill a separate saucepan with water and bring to the boil. Add the noodles and cook until just tender, stirring regularly to separate them. Drain well. Divide the noodles equally among 4 deep serving bowls. Top each with chicken, spring onions, beansprouts and coriander. Ladle over the hot stock and season with soy. Garnish with the remaining sliced chilli and lime wedges. Divide the noodles equally among 4 deep serving bowls. Top each with chicken, spring onions, beansprouts and coriander. Ladle over the hot stock and season with soy. Garnish with the remaining sliced chilli and lime wedges. Recipe tips Tip 1: Removing the skin from the chicken prevents the stock from becoming too fatty, but you can leave it on if preferred. Tip 2: If you haven’t got your timings quite right and the noodles are ready too early, run them under the cold tap and re-heat in the hot stock for 30 seconds just before serving. Tip 3: Any leftover cooked chicken can be chilled in the fridge and used in sandwiches and salads.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_pho_97726", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker chicken pho recipe", "content": "An average of 4.4 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_pho_97726_16x9.jpg This slow cooker chicken noodle soup recipe makes a richly flavoured stock for its base you could use in other recipes, too. Equipment and preparation: For this recipe, you will neeed a medium-sized electric slow-cooker. This meal provides 447 kcal, 58g protein, 43g carbohydrate (of which 3.5g sugars), 3g fat (of which 0.7g saturates), 1g fibre and 4g salt per portion. 1 onion, peeled, finely chopped4 garlic cloves, halved20g/¾oz fresh root ginger, peeled, thinly sliced2 long fresh red chillies, sliced (or 1 tsp dried chilli flakes)1 tsp Chinese five-spice powder 4 tbsp dark soy sauce, plus extra to serve1kg-1.2kg/2lb 4oz-2lb 10oz whole chicken1 tbsp Thai fish sauce (nam pla)200g/7oz dried flat rice noodles 1 onion, peeled, finely chopped 4 garlic cloves, halved 20g/¾oz fresh root ginger, peeled, thinly sliced 2 long fresh red chillies, sliced (or 1 tsp dried chilli flakes) 1 tsp Chinese five-spice powder 4 tbsp dark soy sauce, plus extra to serve 1kg-1.2kg/2lb 4oz-2lb 10oz whole chicken 1 tbsp Thai fish sauce (nam pla) 200g/7oz dried flat rice noodles 6 spring onions, trimmed and thinly sliced100g/3½oz beansprouts, rinsed and drained25g/1oz fresh coriander sprigs1 long red chilli, thinly sliced1 lime, cut into wedges 6 spring onions, trimmed and thinly sliced 100g/3½oz beansprouts, rinsed and drained 25g/1oz fresh coriander sprigs 1 long red chilli, thinly sliced 1 lime, cut into wedges Method Place the vegetables in the slow-cooker. Stir in the five-spice powder, 1 litre/1¾ pints water and soy sauce until well combined. Cut any string from the chicken, remove the skin by pushing your fingers between the breast meat and the skin and easing off the skin. Do the same with the legs, snipping off any skin around the wings or leg tips with scissors. Place the chicken, breast-side up, in the slow-cooker, pushing it down among the vegetables. Season all over with salt and pepper. Cover and cook on high for 4½ hours, or until the chicken is completely cooked through and very tender. Drain the contents of the slow-cooker into a large bowl. Place the chicken on a chopping board and strip the meat from the carcass, thickly slice. Cover with foil. Skim off the fat from the stock collected in the bowl using a large metal spoon. Pour the stock into a clean saucepan, stir in the fish sauce and place on a gentle simmer. Half-fill a separate saucepan with water and bring to the boil. Add the noodles and cook until just tender, stirring regularly to separate them. Drain well.Divide the noodles equally among 4 deep serving bowls. Top each with chicken, spring onions, beansprouts and coriander. Ladle over the hot stock and season with soy. Garnish with the remaining sliced chilli and lime wedges. Place the vegetables in the slow-cooker. Stir in the five-spice powder, 1 litre/1¾ pints water and soy sauce until well combined. Place the vegetables in the slow-cooker. Stir in the five-spice powder, 1 litre/1¾ pints water and soy sauce until well combined. Cut any string from the chicken, remove the skin by pushing your fingers between the breast meat and the skin and easing off the skin. Do the same with the legs, snipping off any skin around the wings or leg tips with scissors. Cut any string from the chicken, remove the skin by pushing your fingers between the breast meat and the skin and easing off the skin. Do the same with the legs, snipping off any skin around the wings or leg tips with scissors. Place the chicken, breast-side up, in the slow-cooker, pushing it down among the vegetables. Season all over with salt and pepper. Place the chicken, breast-side up, in the slow-cooker, pushing it down among the vegetables. Season all over with salt and pepper. Cover and cook on high for 4½ hours, or until the chicken is completely cooked through and very tender. Cover and cook on high for 4½ hours, or until the chicken is completely cooked through and very tender. Drain the contents of the slow-cooker into a large bowl. Place the chicken on a chopping board and strip the meat from the carcass, thickly slice. Cover with foil. Drain the contents of the slow-cooker into a large bowl. Place the chicken on a chopping board and strip the meat from the carcass, thickly slice. Cover with foil. Skim off the fat from the stock collected in the bowl using a large metal spoon. Pour the stock into a clean saucepan, stir in the fish sauce and place on a gentle simmer. Skim off the fat from the stock collected in the bowl using a large metal spoon. Pour the stock into a clean saucepan, stir in the fish sauce and place on a gentle simmer. Half-fill a separate saucepan with water and bring to the boil. Add the noodles and cook until just tender, stirring regularly to separate them. Drain well. Half-fill a separate saucepan with water and bring to the boil. Add the noodles and cook until just tender, stirring regularly to separate them. Drain well. Divide the noodles equally among 4 deep serving bowls. Top each with chicken, spring onions, beansprouts and coriander. Ladle over the hot stock and season with soy. Garnish with the remaining sliced chilli and lime wedges. Divide the noodles equally among 4 deep serving bowls. Top each with chicken, spring onions, beansprouts and coriander. Ladle over the hot stock and season with soy. Garnish with the remaining sliced chilli and lime wedges. Recipe tips Tip 1: Removing the skin from the chicken prevents the stock from becoming too fatty, but you can leave it on if preferred. Tip 2: If you haven’t got your timings quite right and the noodles are ready too early, run them under the cold tap and re-heat in the hot stock for 30 seconds just before serving. Tip 3: Any leftover cooked chicken can be chilled in the fridge and used in sandwiches and salads." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
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Slow cooker chipotle pulled pork recipe An average of 3.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chipotle_23720_16x9.jpg This slow cooker pulled pork recipe is great for feeding a crowd. It's so easy people won't believe how little effort it takes. Get a really good chipotle sauce if you want a bit of heat. 1.5kg/3lb 5oz pork shoulder2 tbsp chipotle sauce 1.5kg/3lb 5oz pork shoulder 2 tbsp chipotle sauce 6 tomatoes, chopped½ red onion, finely chopped1 tbsp lime juice (about ½ lime) small handful chopped fresh coriander½ garlic clove, finely chopped1 tsp olive oil 6 tomatoes, chopped ½ red onion, finely chopped 1 tbsp lime juice (about ½ lime) small handful chopped fresh coriander ½ garlic clove, finely chopped 1 tsp olive oil 2 avocados, peeled, chopped½ garlic clove, finely chopped1 tbsp lime juice (about ½ lime), plus more to tastesalt and freshly ground black pepper12-16 flour tortillas, to serve 2 avocados, peeled, chopped ½ garlic clove, finely chopped 1 tbsp lime juice (about ½ lime), plus more to taste salt and freshly ground black pepper 12-16 flour tortillas, to serve Method Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours.Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice.For the guacamole, mash the avocado pieces and garlic together until smooth, then stir in the lime juice and season, to taste, with salt, freshly ground black pepper and more lime juice.To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pulled pork. Mix until the pork is coated in the sauce. To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate bowls. Warm the tortillas according to packet instructions and serve alongside. Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours. Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours. Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice. Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice. For the guacamole, mash the avocado pieces and garlic together until smooth, then stir in the lime juice and season, to taste, with salt, freshly ground black pepper and more lime juice. For the guacamole, mash the avocado pieces and garlic together until smooth, then stir in the lime juice and season, to taste, with salt, freshly ground black pepper and more lime juice. To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pulled pork. Mix until the pork is coated in the sauce. To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pulled pork. Mix until the pork is coated in the sauce. To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate bowls. Warm the tortillas according to packet instructions and serve alongside. To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate bowls. Warm the tortillas according to packet instructions and serve alongside.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_chipotle_23720", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker chipotle pulled pork recipe", "content": "An average of 3.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chipotle_23720_16x9.jpg This slow cooker pulled pork recipe is great for feeding a crowd. It's so easy people won't believe how little effort it takes. Get a really good chipotle sauce if you want a bit of heat. 1.5kg/3lb 5oz pork shoulder2 tbsp chipotle sauce 1.5kg/3lb 5oz pork shoulder 2 tbsp chipotle sauce 6 tomatoes, chopped½ red onion, finely chopped1 tbsp lime juice (about ½ lime) small handful chopped fresh coriander½ garlic clove, finely chopped1 tsp olive oil 6 tomatoes, chopped ½ red onion, finely chopped 1 tbsp lime juice (about ½ lime) small handful chopped fresh coriander ½ garlic clove, finely chopped 1 tsp olive oil 2 avocados, peeled, chopped½ garlic clove, finely chopped1 tbsp lime juice (about ½ lime), plus more to tastesalt and freshly ground black pepper12-16 flour tortillas, to serve 2 avocados, peeled, chopped ½ garlic clove, finely chopped 1 tbsp lime juice (about ½ lime), plus more to taste salt and freshly ground black pepper 12-16 flour tortillas, to serve Method Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours.Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice.For the guacamole, mash the avocado pieces and garlic together until smooth, then stir in the lime juice and season, to taste, with salt, freshly ground black pepper and more lime juice.To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pulled pork. Mix until the pork is coated in the sauce. To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate bowls. Warm the tortillas according to packet instructions and serve alongside. Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours. Season the pork shoulder with salt. Place the pork shoulder into a slow cooker and cook on low for 8-10 hours. Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice. Meanwhile, for the fresh tomato salsa, mix all of the ingredients together in a bowl and season, to taste, with salt, freshly ground black pepper and more lime juice. For the guacamole, mash the avocado pieces and garlic together until smooth, then stir in the lime juice and season, to taste, with salt, freshly ground black pepper and more lime juice. For the guacamole, mash the avocado pieces and garlic together until smooth, then stir in the lime juice and season, to taste, with salt, freshly ground black pepper and more lime juice. To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pulled pork. Mix until the pork is coated in the sauce. To serve, remove the skin and fat from the pork shoulder and shred the meat with two forks. Place the meat into a bowl. Mix the chipotle sauce with two tablespoons of the cooking liquid and pour the mixture over the pulled pork. Mix until the pork is coated in the sauce. To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate bowls. Warm the tortillas according to packet instructions and serve alongside. To serve, arrange the pork on a serving plate and spoon the salsa and guacamole into separate bowls. Warm the tortillas according to packet instructions and serve alongside." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde4eb3bdbfd0cc00052" }
6e052bb14f0b64de7e1ee8301693fa5b803a30e64fb2bd38e958eede65dfabb0
Slow-cooker risotto recipe Slow-cooker risotto with fennel, lemon and rocket An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_fennel_lemon_47427_16x9.jpg This vegetable risotto is gently cooked to perfection in the slow cooker, before being topped with Parmesan, fennel fronds and lemon zest. Each serving provides 523 kcal, 12.5g protein, 75g carbohydrate (of which 4g sugars), 18g fat (of which 11g saturates), 4.5g fibre and 0.8g salt. 25g/1oz butter , diced1 onion, finely chopped2 large garlic cloves, sliced1 large fennel bulb, trimmed and diced, green leaves reserved for garnish1.4 litres/2½ pints hot vegetable stock 350g/12oz arborio rice 50g/1¾oz grated Parmesan, plus extra to serve (optional)4 tbsp double cream2 unwaxed lemons, zest of 2 and juice of 190g/3¼oz rocket leaves10g basil leavessalt 25g/1oz butter , diced 1 onion, finely chopped 2 large garlic cloves, sliced 1 large fennel bulb, trimmed and diced, green leaves reserved for garnish 1.4 litres/2½ pints hot vegetable stock 350g/12oz arborio rice 50g/1¾oz grated Parmesan, plus extra to serve (optional) 4 tbsp double cream 2 unwaxed lemons, zest of 2 and juice of 1 90g/3¼oz rocket leaves 10g basil leaves salt Method Preheat the slow cooker to the highest setting. Place the butter, onion, garlic and fennel in the slow cooker. Pour in 1.1 litres/1¾ pints of the hot stock and cook for 2 hours, or until the fennel and onion are really soft. Using a slotted spoon, transfer roughly half of the vegetables from the slow cooker to a food processor or blender. Blend, adding enough of the stock to create a really smooth, silky purée. Stir back into the slow cooker with the risotto rice. Cover and cook until the rice is tender and creamy. Start checking after 45 minutes, and if not ready, check every 5 minutes after that. It should be well cooked in an hour. Turn off the slow cooker and stir the Parmesan and cream into the risotto. Stir in most of the lemon zest and the juice. If it’s too thick, loosen with up to 200ml/7fl oz of the extra stock. If you need any extra liquid, just use boiling water.Place half the rocket leaves into a food processor or blender with the final 100ml/3½fl oz of stock, the basil leaves and a good pinch of salt. Blend to a purée, scraping down the sides down a couple of times.Swirl the rocket purée through the risotto and ladle into bowls. Serve topped with the remaining rocket leaves, lemon zest and fennel fronds – plus an extra grating of Parmesan, if you like. Preheat the slow cooker to the highest setting. Preheat the slow cooker to the highest setting. Place the butter, onion, garlic and fennel in the slow cooker. Pour in 1.1 litres/1¾ pints of the hot stock and cook for 2 hours, or until the fennel and onion are really soft. Place the butter, onion, garlic and fennel in the slow cooker. Pour in 1.1 litres/1¾ pints of the hot stock and cook for 2 hours, or until the fennel and onion are really soft. Using a slotted spoon, transfer roughly half of the vegetables from the slow cooker to a food processor or blender. Blend, adding enough of the stock to create a really smooth, silky purée. Stir back into the slow cooker with the risotto rice. Cover and cook until the rice is tender and creamy. Start checking after 45 minutes, and if not ready, check every 5 minutes after that. It should be well cooked in an hour. Using a slotted spoon, transfer roughly half of the vegetables from the slow cooker to a food processor or blender. Blend, adding enough of the stock to create a really smooth, silky purée. Stir back into the slow cooker with the risotto rice. Cover and cook until the rice is tender and creamy. Start checking after 45 minutes, and if not ready, check every 5 minutes after that. It should be well cooked in an hour. Turn off the slow cooker and stir the Parmesan and cream into the risotto. Stir in most of the lemon zest and the juice. If it’s too thick, loosen with up to 200ml/7fl oz of the extra stock. If you need any extra liquid, just use boiling water. Turn off the slow cooker and stir the Parmesan and cream into the risotto. Stir in most of the lemon zest and the juice. If it’s too thick, loosen with up to 200ml/7fl oz of the extra stock. If you need any extra liquid, just use boiling water. Place half the rocket leaves into a food processor or blender with the final 100ml/3½fl oz of stock, the basil leaves and a good pinch of salt. Blend to a purée, scraping down the sides down a couple of times. Place half the rocket leaves into a food processor or blender with the final 100ml/3½fl oz of stock, the basil leaves and a good pinch of salt. Blend to a purée, scraping down the sides down a couple of times. Swirl the rocket purée through the risotto and ladle into bowls. Serve topped with the remaining rocket leaves, lemon zest and fennel fronds – plus an extra grating of Parmesan, if you like. Swirl the rocket purée through the risotto and ladle into bowls. Serve topped with the remaining rocket leaves, lemon zest and fennel fronds – plus an extra grating of Parmesan, if you like. Recipe tips As this risotto is so delicately flavoured, add some extras if preferred. Frozen peas make a good vitamin-boosting addition for kids, toasted walnuts or pine nuts scattered on top elevate it to dinner party status.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow-cooker_fennel_lemon_47427", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow-cooker risotto recipe", "content": "Slow-cooker risotto with fennel, lemon and rocket An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooker_fennel_lemon_47427_16x9.jpg This vegetable risotto is gently cooked to perfection in the slow cooker, before being topped with Parmesan, fennel fronds and lemon zest. Each serving provides 523 kcal, 12.5g protein, 75g carbohydrate (of which 4g sugars), 18g fat (of which 11g saturates), 4.5g fibre and 0.8g salt. 25g/1oz butter , diced1 onion, finely chopped2 large garlic cloves, sliced1 large fennel bulb, trimmed and diced, green leaves reserved for garnish1.4 litres/2½ pints hot vegetable stock 350g/12oz arborio rice 50g/1¾oz grated Parmesan, plus extra to serve (optional)4 tbsp double cream2 unwaxed lemons, zest of 2 and juice of 190g/3¼oz rocket leaves10g basil leavessalt 25g/1oz butter , diced 1 onion, finely chopped 2 large garlic cloves, sliced 1 large fennel bulb, trimmed and diced, green leaves reserved for garnish 1.4 litres/2½ pints hot vegetable stock 350g/12oz arborio rice 50g/1¾oz grated Parmesan, plus extra to serve (optional) 4 tbsp double cream 2 unwaxed lemons, zest of 2 and juice of 1 90g/3¼oz rocket leaves 10g basil leaves salt Method Preheat the slow cooker to the highest setting. Place the butter, onion, garlic and fennel in the slow cooker. Pour in 1.1 litres/1¾ pints of the hot stock and cook for 2 hours, or until the fennel and onion are really soft. Using a slotted spoon, transfer roughly half of the vegetables from the slow cooker to a food processor or blender. Blend, adding enough of the stock to create a really smooth, silky purée. Stir back into the slow cooker with the risotto rice. Cover and cook until the rice is tender and creamy. Start checking after 45 minutes, and if not ready, check every 5 minutes after that. It should be well cooked in an hour. Turn off the slow cooker and stir the Parmesan and cream into the risotto. Stir in most of the lemon zest and the juice. If it’s too thick, loosen with up to 200ml/7fl oz of the extra stock. If you need any extra liquid, just use boiling water.Place half the rocket leaves into a food processor or blender with the final 100ml/3½fl oz of stock, the basil leaves and a good pinch of salt. Blend to a purée, scraping down the sides down a couple of times.Swirl the rocket purée through the risotto and ladle into bowls. Serve topped with the remaining rocket leaves, lemon zest and fennel fronds – plus an extra grating of Parmesan, if you like. Preheat the slow cooker to the highest setting. Preheat the slow cooker to the highest setting. Place the butter, onion, garlic and fennel in the slow cooker. Pour in 1.1 litres/1¾ pints of the hot stock and cook for 2 hours, or until the fennel and onion are really soft. Place the butter, onion, garlic and fennel in the slow cooker. Pour in 1.1 litres/1¾ pints of the hot stock and cook for 2 hours, or until the fennel and onion are really soft. Using a slotted spoon, transfer roughly half of the vegetables from the slow cooker to a food processor or blender. Blend, adding enough of the stock to create a really smooth, silky purée. Stir back into the slow cooker with the risotto rice. Cover and cook until the rice is tender and creamy. Start checking after 45 minutes, and if not ready, check every 5 minutes after that. It should be well cooked in an hour. Using a slotted spoon, transfer roughly half of the vegetables from the slow cooker to a food processor or blender. Blend, adding enough of the stock to create a really smooth, silky purée. Stir back into the slow cooker with the risotto rice. Cover and cook until the rice is tender and creamy. Start checking after 45 minutes, and if not ready, check every 5 minutes after that. It should be well cooked in an hour. Turn off the slow cooker and stir the Parmesan and cream into the risotto. Stir in most of the lemon zest and the juice. If it’s too thick, loosen with up to 200ml/7fl oz of the extra stock. If you need any extra liquid, just use boiling water. Turn off the slow cooker and stir the Parmesan and cream into the risotto. Stir in most of the lemon zest and the juice. If it’s too thick, loosen with up to 200ml/7fl oz of the extra stock. If you need any extra liquid, just use boiling water. Place half the rocket leaves into a food processor or blender with the final 100ml/3½fl oz of stock, the basil leaves and a good pinch of salt. Blend to a purée, scraping down the sides down a couple of times. Place half the rocket leaves into a food processor or blender with the final 100ml/3½fl oz of stock, the basil leaves and a good pinch of salt. Blend to a purée, scraping down the sides down a couple of times. Swirl the rocket purée through the risotto and ladle into bowls. Serve topped with the remaining rocket leaves, lemon zest and fennel fronds – plus an extra grating of Parmesan, if you like. Swirl the rocket purée through the risotto and ladle into bowls. Serve topped with the remaining rocket leaves, lemon zest and fennel fronds – plus an extra grating of Parmesan, if you like. Recipe tips As this risotto is so delicately flavoured, add some extras if preferred. Frozen peas make a good vitamin-boosting addition for kids, toasted walnuts or pine nuts scattered on top elevate it to dinner party status." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde4eb3bdbfd0cc00053" }
a6177908c061e26580a6d09c36fb10d3b757aa1e4063d655dc03e08b05f1a1ca
Slow cooker bolognese recipe recipe An average of 4.6 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_bolognese_rag_17689_16x9.jpg Gennaro Contaldo proves you can make an authentic bolognese in a slow cooker without any compromise on flavour. A little prep in the morning will result in a delciously rich slow cooker bolognese waiting for you when you get home. Each serving (excluding Parmesan cheese) provides 913 kcal, 41g protein, 75g carbohydrate (of which 7.8g sugars), 44g fat (of which 17g saturates), 5.9g fibre and 1.9g salt. 3 tbsp olive oil 30g/1oz butter 1 onion, finely chopped 1 celery stalk, finely chopped 1 carrot, finely chopped150g/5½oz pancetta, cubed 200g/7oz beef mince200g/7oz pork mince200ml/7fl oz red wine 1½ tbsp tomato purée200ml/7fl oz beef stock 100ml/3½fl oz whole milk400g/14oz tagliatelle, cooked according to packet instructionsa little Parmesan, finely grated, to serve 3 tbsp olive oil 30g/1oz butter 1 onion, finely chopped 1 celery stalk, finely chopped 1 carrot, finely chopped 150g/5½oz pancetta, cubed 200g/7oz beef mince 200g/7oz pork mince 200ml/7fl oz red wine 1½ tbsp tomato purée 200ml/7fl oz beef stock 100ml/3½fl oz whole milk 400g/14oz tagliatelle, cooked according to packet instructions a little Parmesan, finely grated, to serve Method Heat the oil and butter in a large saucepan. Add the onion, celery, carrot and pancetta and cook on a gentle heat for 10 minutes, or until the onion has softened. Add the mince and brown all over. Increase the heat, add the wine and cook until evaporated. Dilute the tomato purée in the stock and stir into the meat. Bring to the boil then turn off the heat.Transfer the mixture to a medium slow-cooker pot. Cover and cook on a low setting for 8–9 hours. Stir in the milk and cook for 30 minutes before serving. For a large slow-cooker pot, you can make double the quantity, but cooking times remain the same.If cooking on the hob, instead of transferring to a slow cooker, reduce the heat to low, cover with a lid and cook on a gentle heat for 2 hours, checking and adding a little extra stock from time to time to prevent the sauce from drying out. You will need an extra 150ml/5fl oz of stock. About 10 minutes before the end of the cooking time, stir in the milk. Serve the bolognese with freshly cooked tagliatelle, sprinkled with Parmesan. Heat the oil and butter in a large saucepan. Add the onion, celery, carrot and pancetta and cook on a gentle heat for 10 minutes, or until the onion has softened. Heat the oil and butter in a large saucepan. Add the onion, celery, carrot and pancetta and cook on a gentle heat for 10 minutes, or until the onion has softened. Add the mince and brown all over. Increase the heat, add the wine and cook until evaporated. Add the mince and brown all over. Increase the heat, add the wine and cook until evaporated. Dilute the tomato purée in the stock and stir into the meat. Bring to the boil then turn off the heat. Dilute the tomato purée in the stock and stir into the meat. Bring to the boil then turn off the heat. Transfer the mixture to a medium slow-cooker pot. Cover and cook on a low setting for 8–9 hours. Stir in the milk and cook for 30 minutes before serving. For a large slow-cooker pot, you can make double the quantity, but cooking times remain the same. Transfer the mixture to a medium slow-cooker pot. Cover and cook on a low setting for 8–9 hours. Stir in the milk and cook for 30 minutes before serving. For a large slow-cooker pot, you can make double the quantity, but cooking times remain the same. If cooking on the hob, instead of transferring to a slow cooker, reduce the heat to low, cover with a lid and cook on a gentle heat for 2 hours, checking and adding a little extra stock from time to time to prevent the sauce from drying out. You will need an extra 150ml/5fl oz of stock. About 10 minutes before the end of the cooking time, stir in the milk. If cooking on the hob, instead of transferring to a slow cooker, reduce the heat to low, cover with a lid and cook on a gentle heat for 2 hours, checking and adding a little extra stock from time to time to prevent the sauce from drying out. You will need an extra 150ml/5fl oz of stock. About 10 minutes before the end of the cooking time, stir in the milk. Serve the bolognese with freshly cooked tagliatelle, sprinkled with Parmesan. Serve the bolognese with freshly cooked tagliatelle, sprinkled with Parmesan. Recommended wines A little prep in the morning will result in a delciously rich slow cooker bolognese waiting for you when you get home.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/classic_bolognese_rag_17689", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker bolognese recipe recipe", "content": "An average of 4.6 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_bolognese_rag_17689_16x9.jpg Gennaro Contaldo proves you can make an authentic bolognese in a slow cooker without any compromise on flavour. A little prep in the morning will result in a delciously rich slow cooker bolognese waiting for you when you get home. Each serving (excluding Parmesan cheese) provides 913 kcal, 41g protein, 75g carbohydrate (of which 7.8g sugars), 44g fat (of which 17g saturates), 5.9g fibre and 1.9g salt. 3 tbsp olive oil 30g/1oz butter 1 onion, finely chopped 1 celery stalk, finely chopped 1 carrot, finely chopped150g/5½oz pancetta, cubed 200g/7oz beef mince200g/7oz pork mince200ml/7fl oz red wine 1½ tbsp tomato purée200ml/7fl oz beef stock 100ml/3½fl oz whole milk400g/14oz tagliatelle, cooked according to packet instructionsa little Parmesan, finely grated, to serve 3 tbsp olive oil 30g/1oz butter 1 onion, finely chopped 1 celery stalk, finely chopped 1 carrot, finely chopped 150g/5½oz pancetta, cubed 200g/7oz beef mince 200g/7oz pork mince 200ml/7fl oz red wine 1½ tbsp tomato purée 200ml/7fl oz beef stock 100ml/3½fl oz whole milk 400g/14oz tagliatelle, cooked according to packet instructions a little Parmesan, finely grated, to serve Method Heat the oil and butter in a large saucepan. Add the onion, celery, carrot and pancetta and cook on a gentle heat for 10 minutes, or until the onion has softened. Add the mince and brown all over. Increase the heat, add the wine and cook until evaporated. Dilute the tomato purée in the stock and stir into the meat. Bring to the boil then turn off the heat.Transfer the mixture to a medium slow-cooker pot. Cover and cook on a low setting for 8–9 hours. Stir in the milk and cook for 30 minutes before serving. For a large slow-cooker pot, you can make double the quantity, but cooking times remain the same.If cooking on the hob, instead of transferring to a slow cooker, reduce the heat to low, cover with a lid and cook on a gentle heat for 2 hours, checking and adding a little extra stock from time to time to prevent the sauce from drying out. You will need an extra 150ml/5fl oz of stock. About 10 minutes before the end of the cooking time, stir in the milk. Serve the bolognese with freshly cooked tagliatelle, sprinkled with Parmesan. Heat the oil and butter in a large saucepan. Add the onion, celery, carrot and pancetta and cook on a gentle heat for 10 minutes, or until the onion has softened. Heat the oil and butter in a large saucepan. Add the onion, celery, carrot and pancetta and cook on a gentle heat for 10 minutes, or until the onion has softened. Add the mince and brown all over. Increase the heat, add the wine and cook until evaporated. Add the mince and brown all over. Increase the heat, add the wine and cook until evaporated. Dilute the tomato purée in the stock and stir into the meat. Bring to the boil then turn off the heat. Dilute the tomato purée in the stock and stir into the meat. Bring to the boil then turn off the heat. Transfer the mixture to a medium slow-cooker pot. Cover and cook on a low setting for 8–9 hours. Stir in the milk and cook for 30 minutes before serving. For a large slow-cooker pot, you can make double the quantity, but cooking times remain the same. Transfer the mixture to a medium slow-cooker pot. Cover and cook on a low setting for 8–9 hours. Stir in the milk and cook for 30 minutes before serving. For a large slow-cooker pot, you can make double the quantity, but cooking times remain the same. If cooking on the hob, instead of transferring to a slow cooker, reduce the heat to low, cover with a lid and cook on a gentle heat for 2 hours, checking and adding a little extra stock from time to time to prevent the sauce from drying out. You will need an extra 150ml/5fl oz of stock. About 10 minutes before the end of the cooking time, stir in the milk. If cooking on the hob, instead of transferring to a slow cooker, reduce the heat to low, cover with a lid and cook on a gentle heat for 2 hours, checking and adding a little extra stock from time to time to prevent the sauce from drying out. You will need an extra 150ml/5fl oz of stock. About 10 minutes before the end of the cooking time, stir in the milk. Serve the bolognese with freshly cooked tagliatelle, sprinkled with Parmesan. Serve the bolognese with freshly cooked tagliatelle, sprinkled with Parmesan. Recommended wines A little prep in the morning will result in a delciously rich slow cooker bolognese waiting for you when you get home." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacde4eb3bdbfd0cc00054" }
07ca780b2c920200333c1146af2ee05a7c3f93da7980bde78085dad4f711e835
Slow cooker chicken shawarma recipe An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_13296_16x9.jpg This recipe features smoky, charred onions, grilled quickly at the end to serve with the spiced, slow-cooked chicken. The onions are a clever way to add a charred flavour that you might be missing from the meat. Each serving (excluding sides or wrap) provides 392 kcal, 44g protein, 2.6g carbohydrate (of which 0.8g sugars), 22g fat (of which 5.8g saturates), 1.6g fibre and 1.2g salt. 1–1.2kg/2lb 4–10oz, about 10–12 chicken thighs, skin removed and boneless 4 garlic cloves, crushed 1 large lemon, juice only3 tbsp olive oil2–3 large onions, very thickly sliced into roundsfew pinches dried oreganosalt and freshly ground black pepper 1–1.2kg/2lb 4–10oz, about 10–12 chicken thighs, skin removed and boneless 4 garlic cloves, crushed 1 large lemon, juice only 3 tbsp olive oil 2–3 large onions, very thickly sliced into rounds few pinches dried oregano salt and freshly ground black pepper 2 tsp ground cumin2 tsp ground coriander2 tsp paprika (plain or sweet smoked, not hot)2 tsp turmeric½ tsp freshly ground black pepper½ tsp cayenne pepper2 tsp onion granules (optional)1 tsp salt 2 tsp ground cumin 2 tsp ground coriander 2 tsp paprika (plain or sweet smoked, not hot) 2 tsp turmeric ½ tsp freshly ground black pepper ½ tsp cayenne pepper 2 tsp onion granules (optional) 1 tsp salt warmed pitta, flatbread or wrapschopped salad ingredientstzatziki, hummus, garlic or chilli saucespickled turnips and chilli warmed pitta, flatbread or wraps chopped salad ingredients tzatziki, hummus, garlic or chilli sauces pickled turnips and chilli Method Marinate the chicken overnight for best results. Mix together the spice mix ingredients in a food bag or bowl then sprinkle the spices over the chicken thighs. Use your hands to massage the spices all over the meat. Cover and leave in the fridge overnight or for as long as you have time for. Turn the slow cooker to the high setting to heat up. In a jug, whisk the garlic, lemon juice and olive oil with a fork. Drizzle a bit in the base of the slow cooker and then add the chicken. Arrange the thighs at angles to fit in snugly and to create an even layer with no gaps. Drizzle the rest of the lemony oil over the top. Cook on low for 6 hours or on high for 3 hours, until the chicken is falling apart and still juicy. Turn the slow cooker off and preheat the grill. Lay the onion rounds on a baking tray, brush the tops with some of the juices from the slow cooker, season with salt and pepper and sprinkle with half of the oregano. Flip the onions over and repeat. Grill for 2–4 minutes on each side until the onions are well charred. Use two forks to shred the chicken. Place the shredded chicken inside the warmed breads with the charred onions, salads items, sauces and pickles. Marinate the chicken overnight for best results. Mix together the spice mix ingredients in a food bag or bowl then sprinkle the spices over the chicken thighs. Use your hands to massage the spices all over the meat. Cover and leave in the fridge overnight or for as long as you have time for. Marinate the chicken overnight for best results. Mix together the spice mix ingredients in a food bag or bowl then sprinkle the spices over the chicken thighs. Use your hands to massage the spices all over the meat. Cover and leave in the fridge overnight or for as long as you have time for. Turn the slow cooker to the high setting to heat up. In a jug, whisk the garlic, lemon juice and olive oil with a fork. Drizzle a bit in the base of the slow cooker and then add the chicken. Arrange the thighs at angles to fit in snugly and to create an even layer with no gaps. Drizzle the rest of the lemony oil over the top. Cook on low for 6 hours or on high for 3 hours, until the chicken is falling apart and still juicy. Turn the slow cooker to the high setting to heat up. In a jug, whisk the garlic, lemon juice and olive oil with a fork. Drizzle a bit in the base of the slow cooker and then add the chicken. Arrange the thighs at angles to fit in snugly and to create an even layer with no gaps. Drizzle the rest of the lemony oil over the top. Cook on low for 6 hours or on high for 3 hours, until the chicken is falling apart and still juicy. Turn the slow cooker off and preheat the grill. Lay the onion rounds on a baking tray, brush the tops with some of the juices from the slow cooker, season with salt and pepper and sprinkle with half of the oregano. Flip the onions over and repeat. Grill for 2–4 minutes on each side until the onions are well charred. Turn the slow cooker off and preheat the grill. Lay the onion rounds on a baking tray, brush the tops with some of the juices from the slow cooker, season with salt and pepper and sprinkle with half of the oregano. Flip the onions over and repeat. Grill for 2–4 minutes on each side until the onions are well charred. Use two forks to shred the chicken. Place the shredded chicken inside the warmed breads with the charred onions, salads items, sauces and pickles. Use two forks to shred the chicken. Place the shredded chicken inside the warmed breads with the charred onions, salads items, sauces and pickles.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/slow_cooker_chicken_13296", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Slow cooker chicken shawarma recipe", "content": "An average of 4.5 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_13296_16x9.jpg This recipe features smoky, charred onions, grilled quickly at the end to serve with the spiced, slow-cooked chicken. The onions are a clever way to add a charred flavour that you might be missing from the meat. Each serving (excluding sides or wrap) provides 392 kcal, 44g protein, 2.6g carbohydrate (of which 0.8g sugars), 22g fat (of which 5.8g saturates), 1.6g fibre and 1.2g salt. 1–1.2kg/2lb 4–10oz, about 10–12 chicken thighs, skin removed and boneless 4 garlic cloves, crushed 1 large lemon, juice only3 tbsp olive oil2–3 large onions, very thickly sliced into roundsfew pinches dried oreganosalt and freshly ground black pepper 1–1.2kg/2lb 4–10oz, about 10–12 chicken thighs, skin removed and boneless 4 garlic cloves, crushed 1 large lemon, juice only 3 tbsp olive oil 2–3 large onions, very thickly sliced into rounds few pinches dried oregano salt and freshly ground black pepper 2 tsp ground cumin2 tsp ground coriander2 tsp paprika (plain or sweet smoked, not hot)2 tsp turmeric½ tsp freshly ground black pepper½ tsp cayenne pepper2 tsp onion granules (optional)1 tsp salt 2 tsp ground cumin 2 tsp ground coriander 2 tsp paprika (plain or sweet smoked, not hot) 2 tsp turmeric ½ tsp freshly ground black pepper ½ tsp cayenne pepper 2 tsp onion granules (optional) 1 tsp salt warmed pitta, flatbread or wrapschopped salad ingredientstzatziki, hummus, garlic or chilli saucespickled turnips and chilli warmed pitta, flatbread or wraps chopped salad ingredients tzatziki, hummus, garlic or chilli sauces pickled turnips and chilli Method Marinate the chicken overnight for best results. Mix together the spice mix ingredients in a food bag or bowl then sprinkle the spices over the chicken thighs. Use your hands to massage the spices all over the meat. Cover and leave in the fridge overnight or for as long as you have time for. Turn the slow cooker to the high setting to heat up. In a jug, whisk the garlic, lemon juice and olive oil with a fork. Drizzle a bit in the base of the slow cooker and then add the chicken. Arrange the thighs at angles to fit in snugly and to create an even layer with no gaps. Drizzle the rest of the lemony oil over the top. Cook on low for 6 hours or on high for 3 hours, until the chicken is falling apart and still juicy. Turn the slow cooker off and preheat the grill. Lay the onion rounds on a baking tray, brush the tops with some of the juices from the slow cooker, season with salt and pepper and sprinkle with half of the oregano. Flip the onions over and repeat. Grill for 2–4 minutes on each side until the onions are well charred. Use two forks to shred the chicken. Place the shredded chicken inside the warmed breads with the charred onions, salads items, sauces and pickles. Marinate the chicken overnight for best results. Mix together the spice mix ingredients in a food bag or bowl then sprinkle the spices over the chicken thighs. Use your hands to massage the spices all over the meat. Cover and leave in the fridge overnight or for as long as you have time for. Marinate the chicken overnight for best results. Mix together the spice mix ingredients in a food bag or bowl then sprinkle the spices over the chicken thighs. Use your hands to massage the spices all over the meat. Cover and leave in the fridge overnight or for as long as you have time for. Turn the slow cooker to the high setting to heat up. In a jug, whisk the garlic, lemon juice and olive oil with a fork. Drizzle a bit in the base of the slow cooker and then add the chicken. Arrange the thighs at angles to fit in snugly and to create an even layer with no gaps. Drizzle the rest of the lemony oil over the top. Cook on low for 6 hours or on high for 3 hours, until the chicken is falling apart and still juicy. Turn the slow cooker to the high setting to heat up. In a jug, whisk the garlic, lemon juice and olive oil with a fork. Drizzle a bit in the base of the slow cooker and then add the chicken. Arrange the thighs at angles to fit in snugly and to create an even layer with no gaps. Drizzle the rest of the lemony oil over the top. Cook on low for 6 hours or on high for 3 hours, until the chicken is falling apart and still juicy. Turn the slow cooker off and preheat the grill. Lay the onion rounds on a baking tray, brush the tops with some of the juices from the slow cooker, season with salt and pepper and sprinkle with half of the oregano. Flip the onions over and repeat. Grill for 2–4 minutes on each side until the onions are well charred. Turn the slow cooker off and preheat the grill. Lay the onion rounds on a baking tray, brush the tops with some of the juices from the slow cooker, season with salt and pepper and sprinkle with half of the oregano. Flip the onions over and repeat. Grill for 2–4 minutes on each side until the onions are well charred. Use two forks to shred the chicken. Place the shredded chicken inside the warmed breads with the charred onions, salads items, sauces and pickles. Use two forks to shred the chicken. Place the shredded chicken inside the warmed breads with the charred onions, salads items, sauces and pickles." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }