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Slow cooker minestrone recipe
An average of 4.4 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_minestrone_24914_16x9.jpg This hearty Italian soup is made with pasta and beans. This minestrone is great for batch cooking, just divide into portions and pop in the freezer and wonderfully warming soup will never be far from your bowl. Each serving provides 352kcal, 24g protein, 29g carbohydrate (of which 9.5g sugars), 14g fat (of which 4g saturates), 8.5g fibre and 1.5g salt. 100g/3½oz smoked, dry-cured lardons2 carrots, roughly chopped2 sticks celery, sliced1 onion, roughly chopped2 garlic cloves, crushed2 sprigs fresh rosemary, needles finely chopped1 tsp dried thyme1 tbsp tomato purée400g/14oz can chopped plum tomatoes1.2 litres/2 pints good-quality chicken stock400g/14oz can cannellini beans in water, rinsed and drained50g/1¾oz spaghetti, snapped into short lengths100g/3½ head baby leaf or spring greens, thickly shreddedSalt and freshly ground black pepper2 tbsp extra virgin olive oil 25g/1oz parmesan, grated (optional) 100g/3½oz smoked, dry-cured lardons 2 carrots, roughly chopped 2 sticks celery, sliced 1 onion, roughly chopped 2 garlic cloves, crushed 2 sprigs fresh rosemary, needles finely chopped 1 tsp dried thyme 1 tbsp tomato purée 400g/14oz can chopped plum tomatoes 1.2 litres/2 pints good-quality chicken stock 400g/14oz can cannellini beans in water, rinsed and drained 50g/1¾oz spaghetti, snapped into short lengths 100g/3½ head baby leaf or spring greens, thickly shredded Salt and freshly ground black pepper 2 tbsp extra virgin olive oil 25g/1oz parmesan, grated (optional) Method Put a large frying pan over a low heat, add the lardons and cook for 10 minutes until crisp, golden and the fat has run from the meat. Transfer onto a plate.Tip the carrots, celery and onion into the bacon fat and fry for two minutes before adding the garlic, herbs and tomato purée. Cook for 1 minute, then add the tomatoes and most of the stock. Bring to the boil. Carefully transfer the soup to a slow cooker, cover with the lid, then cook on high for 4 hours until the vegetables are tender.Stir the beans and pasta into the soup, adding the rest of the stock if it seems overly thick. Scatter the shredded greens over the top of the soup, then re-cover with the lid. Cook for 30 minutes until the pasta is tender. Stir in the greens, season with salt and pepper, then serve in bowls with a drizzle of oil and plenty of parmesan. Put a large frying pan over a low heat, add the lardons and cook for 10 minutes until crisp, golden and the fat has run from the meat. Transfer onto a plate. Put a large frying pan over a low heat, add the lardons and cook for 10 minutes until crisp, golden and the fat has run from the meat. Transfer onto a plate. Tip the carrots, celery and onion into the bacon fat and fry for two minutes before adding the garlic, herbs and tomato purée. Cook for 1 minute, then add the tomatoes and most of the stock. Bring to the boil. Carefully transfer the soup to a slow cooker, cover with the lid, then cook on high for 4 hours until the vegetables are tender. Tip the carrots, celery and onion into the bacon fat and fry for two minutes before adding the garlic, herbs and tomato purée. Cook for 1 minute, then add the tomatoes and most of the stock. Bring to the boil. Carefully transfer the soup to a slow cooker, cover with the lid, then cook on high for 4 hours until the vegetables are tender. Stir the beans and pasta into the soup, adding the rest of the stock if it seems overly thick. Scatter the shredded greens over the top of the soup, then re-cover with the lid. Cook for 30 minutes until the pasta is tender. Stir in the greens, season with salt and pepper, then serve in bowls with a drizzle of oil and plenty of parmesan. Stir the beans and pasta into the soup, adding the rest of the stock if it seems overly thick. Scatter the shredded greens over the top of the soup, then re-cover with the lid. Cook for 30 minutes until the pasta is tender. Stir in the greens, season with salt and pepper, then serve in bowls with a drizzle of oil and plenty of parmesan. Recipe tips This soup will keep in the freezer for 2 months.
|
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_minestrone_24914",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker minestrone recipe",
"content": "An average of 4.4 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_minestrone_24914_16x9.jpg This hearty Italian soup is made with pasta and beans. This minestrone is great for batch cooking, just divide into portions and pop in the freezer and wonderfully warming soup will never be far from your bowl. Each serving provides 352kcal, 24g protein, 29g carbohydrate (of which 9.5g sugars), 14g fat (of which 4g saturates), 8.5g fibre and 1.5g salt. 100g/3½oz smoked, dry-cured lardons2 carrots, roughly chopped2 sticks celery, sliced1 onion, roughly chopped2 garlic cloves, crushed2 sprigs fresh rosemary, needles finely chopped1 tsp dried thyme1 tbsp tomato purée400g/14oz can chopped plum tomatoes1.2 litres/2 pints good-quality chicken stock400g/14oz can cannellini beans in water, rinsed and drained50g/1¾oz spaghetti, snapped into short lengths100g/3½ head baby leaf or spring greens, thickly shreddedSalt and freshly ground black pepper2 tbsp extra virgin olive oil 25g/1oz parmesan, grated (optional) 100g/3½oz smoked, dry-cured lardons 2 carrots, roughly chopped 2 sticks celery, sliced 1 onion, roughly chopped 2 garlic cloves, crushed 2 sprigs fresh rosemary, needles finely chopped 1 tsp dried thyme 1 tbsp tomato purée 400g/14oz can chopped plum tomatoes 1.2 litres/2 pints good-quality chicken stock 400g/14oz can cannellini beans in water, rinsed and drained 50g/1¾oz spaghetti, snapped into short lengths 100g/3½ head baby leaf or spring greens, thickly shredded Salt and freshly ground black pepper 2 tbsp extra virgin olive oil 25g/1oz parmesan, grated (optional) Method Put a large frying pan over a low heat, add the lardons and cook for 10 minutes until crisp, golden and the fat has run from the meat. Transfer onto a plate.Tip the carrots, celery and onion into the bacon fat and fry for two minutes before adding the garlic, herbs and tomato purée. Cook for 1 minute, then add the tomatoes and most of the stock. Bring to the boil. Carefully transfer the soup to a slow cooker, cover with the lid, then cook on high for 4 hours until the vegetables are tender.Stir the beans and pasta into the soup, adding the rest of the stock if it seems overly thick. Scatter the shredded greens over the top of the soup, then re-cover with the lid. Cook for 30 minutes until the pasta is tender. Stir in the greens, season with salt and pepper, then serve in bowls with a drizzle of oil and plenty of parmesan. Put a large frying pan over a low heat, add the lardons and cook for 10 minutes until crisp, golden and the fat has run from the meat. Transfer onto a plate. Put a large frying pan over a low heat, add the lardons and cook for 10 minutes until crisp, golden and the fat has run from the meat. Transfer onto a plate. Tip the carrots, celery and onion into the bacon fat and fry for two minutes before adding the garlic, herbs and tomato purée. Cook for 1 minute, then add the tomatoes and most of the stock. Bring to the boil. Carefully transfer the soup to a slow cooker, cover with the lid, then cook on high for 4 hours until the vegetables are tender. Tip the carrots, celery and onion into the bacon fat and fry for two minutes before adding the garlic, herbs and tomato purée. Cook for 1 minute, then add the tomatoes and most of the stock. Bring to the boil. Carefully transfer the soup to a slow cooker, cover with the lid, then cook on high for 4 hours until the vegetables are tender. Stir the beans and pasta into the soup, adding the rest of the stock if it seems overly thick. Scatter the shredded greens over the top of the soup, then re-cover with the lid. Cook for 30 minutes until the pasta is tender. Stir in the greens, season with salt and pepper, then serve in bowls with a drizzle of oil and plenty of parmesan. Stir the beans and pasta into the soup, adding the rest of the stock if it seems overly thick. Scatter the shredded greens over the top of the soup, then re-cover with the lid. Cook for 30 minutes until the pasta is tender. Stir in the greens, season with salt and pepper, then serve in bowls with a drizzle of oil and plenty of parmesan. Recipe tips This soup will keep in the freezer for 2 months."
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ad19065abd2bba6d00ecc498bfd15f50d8c1ef4a1f7a909556b233d32ae66289
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Slow cooker chicken stew recipe
An average of 4.6 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_and_36746_16x9.jpg This creamy slow cooker chicken stew is cheap, filling and healthy too. Serve with couscous or mash. Each serving provides 316kcal, 21g protein, 20g carbohydrate (of which 4.5g sugars), 14g fat (of which 4g saturates), 2.5g fibre and 0.6g salt. 100g/3½oz plain flour4 tbsp sunflower oil500g/1lb 2oz boneless, skinless chicken thigh, chopped into 2.5cm/1in pieces1 onion, finely chopped4 garlic cloves, finely chopped2 chillies, finely chopped175ml/6fl oz white wine ½ butternut squash, peeled, chopped into 2.5cm/1in pieces300ml/10fl oz chicken stock5 sprigs fresh thyme3 bay leaves4 tbsp crème fraîchesmall handful chopped fresh parsleysalt and freshly ground black pepper 100g/3½oz plain flour 4 tbsp sunflower oil 500g/1lb 2oz boneless, skinless chicken thigh, chopped into 2.5cm/1in pieces 1 onion, finely chopped 4 garlic cloves, finely chopped 2 chillies, finely chopped 175ml/6fl oz white wine ½ butternut squash, peeled, chopped into 2.5cm/1in pieces 300ml/10fl oz chicken stock 5 sprigs fresh thyme 3 bay leaves 4 tbsp crème fraîche small handful chopped fresh parsley salt and freshly ground black pepper Method Heat half of the oil in a frying pan. Sprinkle the flour onto a plate, and dredge the chicken pieces in the flour and fry for 4–5 minutes, or until browned all over. (You may need to brown the chicken in batches.) Tip the browned chicken into the slow cooker.Heat the remaining oil in a frying pan and fry the onion for five minutes, then add the garlic and chilli and fry for another 2–3 minutes. Add the wine and continue to cook for another few minutes, or until the volume of the liquid is reduced by half.Tip the onion mixture into the slow cooker. Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid. Cook for 8–10 hours on low.About 30 minutes before serving, stir in the crème fraîche and season to taste with salt and freshly ground black pepper. Cook for a further 30 minutes, then stir in the parsley. Heat half of the oil in a frying pan. Sprinkle the flour onto a plate, and dredge the chicken pieces in the flour and fry for 4–5 minutes, or until browned all over. (You may need to brown the chicken in batches.) Tip the browned chicken into the slow cooker. Heat half of the oil in a frying pan. Sprinkle the flour onto a plate, and dredge the chicken pieces in the flour and fry for 4–5 minutes, or until browned all over. (You may need to brown the chicken in batches.) Tip the browned chicken into the slow cooker. Heat the remaining oil in a frying pan and fry the onion for five minutes, then add the garlic and chilli and fry for another 2–3 minutes. Add the wine and continue to cook for another few minutes, or until the volume of the liquid is reduced by half. Heat the remaining oil in a frying pan and fry the onion for five minutes, then add the garlic and chilli and fry for another 2–3 minutes. Add the wine and continue to cook for another few minutes, or until the volume of the liquid is reduced by half. Tip the onion mixture into the slow cooker. Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid. Cook for 8–10 hours on low. Tip the onion mixture into the slow cooker. Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid. Cook for 8–10 hours on low. About 30 minutes before serving, stir in the crème fraîche and season to taste with salt and freshly ground black pepper. Cook for a further 30 minutes, then stir in the parsley. About 30 minutes before serving, stir in the crème fraîche and season to taste with salt and freshly ground black pepper. Cook for a further 30 minutes, then stir in the parsley. Recipe tips The stew can be cooked on the hob on low for 45 minutes to one hour, or until the chicken and butternut squash are tender. Stir in the crème fraîche and simmer for a further 10 minutes.
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_chicken_and_36746",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker chicken stew recipe",
"content": "An average of 4.6 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_chicken_and_36746_16x9.jpg This creamy slow cooker chicken stew is cheap, filling and healthy too. Serve with couscous or mash. Each serving provides 316kcal, 21g protein, 20g carbohydrate (of which 4.5g sugars), 14g fat (of which 4g saturates), 2.5g fibre and 0.6g salt. 100g/3½oz plain flour4 tbsp sunflower oil500g/1lb 2oz boneless, skinless chicken thigh, chopped into 2.5cm/1in pieces1 onion, finely chopped4 garlic cloves, finely chopped2 chillies, finely chopped175ml/6fl oz white wine ½ butternut squash, peeled, chopped into 2.5cm/1in pieces300ml/10fl oz chicken stock5 sprigs fresh thyme3 bay leaves4 tbsp crème fraîchesmall handful chopped fresh parsleysalt and freshly ground black pepper 100g/3½oz plain flour 4 tbsp sunflower oil 500g/1lb 2oz boneless, skinless chicken thigh, chopped into 2.5cm/1in pieces 1 onion, finely chopped 4 garlic cloves, finely chopped 2 chillies, finely chopped 175ml/6fl oz white wine ½ butternut squash, peeled, chopped into 2.5cm/1in pieces 300ml/10fl oz chicken stock 5 sprigs fresh thyme 3 bay leaves 4 tbsp crème fraîche small handful chopped fresh parsley salt and freshly ground black pepper Method Heat half of the oil in a frying pan. Sprinkle the flour onto a plate, and dredge the chicken pieces in the flour and fry for 4–5 minutes, or until browned all over. (You may need to brown the chicken in batches.) Tip the browned chicken into the slow cooker.Heat the remaining oil in a frying pan and fry the onion for five minutes, then add the garlic and chilli and fry for another 2–3 minutes. Add the wine and continue to cook for another few minutes, or until the volume of the liquid is reduced by half.Tip the onion mixture into the slow cooker. Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid. Cook for 8–10 hours on low.About 30 minutes before serving, stir in the crème fraîche and season to taste with salt and freshly ground black pepper. Cook for a further 30 minutes, then stir in the parsley. Heat half of the oil in a frying pan. Sprinkle the flour onto a plate, and dredge the chicken pieces in the flour and fry for 4–5 minutes, or until browned all over. (You may need to brown the chicken in batches.) Tip the browned chicken into the slow cooker. Heat half of the oil in a frying pan. Sprinkle the flour onto a plate, and dredge the chicken pieces in the flour and fry for 4–5 minutes, or until browned all over. (You may need to brown the chicken in batches.) Tip the browned chicken into the slow cooker. Heat the remaining oil in a frying pan and fry the onion for five minutes, then add the garlic and chilli and fry for another 2–3 minutes. Add the wine and continue to cook for another few minutes, or until the volume of the liquid is reduced by half. Heat the remaining oil in a frying pan and fry the onion for five minutes, then add the garlic and chilli and fry for another 2–3 minutes. Add the wine and continue to cook for another few minutes, or until the volume of the liquid is reduced by half. Tip the onion mixture into the slow cooker. Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid. Cook for 8–10 hours on low. Tip the onion mixture into the slow cooker. Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid. Cook for 8–10 hours on low. About 30 minutes before serving, stir in the crème fraîche and season to taste with salt and freshly ground black pepper. Cook for a further 30 minutes, then stir in the parsley. About 30 minutes before serving, stir in the crème fraîche and season to taste with salt and freshly ground black pepper. Cook for a further 30 minutes, then stir in the parsley. Recipe tips The stew can be cooked on the hob on low for 45 minutes to one hour, or until the chicken and butternut squash are tender. Stir in the crème fraîche and simmer for a further 10 minutes."
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3d2e9ffb49616df57182802e34bde93b81046974e26152984b0941104e516b42
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Easy patatas bravas recipe
An average of 4.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/patatas_bravas_72566_16x9.jpg Patatas bravas as they should be: crisp, olive oil-fried potatoes topped with a tomato sauce, well-flavoured with hot pimentón and sharpened with a little vinegar. 3 tbsp olive oil1 tsp hot smoked paprika (pimentón picante), plus extra for serving½ tsp crushed dried chilli flakes½ tsp Tabasco sauce1 tbsp red wine vinegar125ml/4fl oz tomato sauce 3 tbsp olive oil 1 tsp hot smoked paprika (pimentón picante), plus extra for serving ½ tsp crushed dried chilli flakes ½ tsp Tabasco sauce 1 tbsp red wine vinegar 125ml/4fl oz tomato sauce 125ml/4fl oz tomato sauce 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edwards, peeled180ml/6fl oz olive oil, for shallow fryingsalt 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edwards, peeled 180ml/6fl oz olive oil, for shallow frying salt Method For the salsa brava, heat the olive oil over a low heat, add the smoked paprika, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and season to taste with salt and freshly ground black pepper (thin the mixture with a little water if necessary). Cut the potatoes into small, even-sized pieces. Drop into a large pan of well-salted water and cook for 6–7 minutes, or until just tender. Drain well. Heat the olive oil in two large, non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10–12 minutes, turning them regularly, until crisp, golden-brown all over and sandy in texture. Spoon the potatoes into one large or small individual serving plates, drizzle over the sauce, sprinkle with a pinch of pimentón and serve with some toothpicks and napkins. For the salsa brava, heat the olive oil over a low heat, add the smoked paprika, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and season to taste with salt and freshly ground black pepper (thin the mixture with a little water if necessary). For the salsa brava, heat the olive oil over a low heat, add the smoked paprika, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and season to taste with salt and freshly ground black pepper (thin the mixture with a little water if necessary). Cut the potatoes into small, even-sized pieces. Drop into a large pan of well-salted water and cook for 6–7 minutes, or until just tender. Drain well. Cut the potatoes into small, even-sized pieces. Drop into a large pan of well-salted water and cook for 6–7 minutes, or until just tender. Drain well. Heat the olive oil in two large, non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10–12 minutes, turning them regularly, until crisp, golden-brown all over and sandy in texture. Heat the olive oil in two large, non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10–12 minutes, turning them regularly, until crisp, golden-brown all over and sandy in texture. Spoon the potatoes into one large or small individual serving plates, drizzle over the sauce, sprinkle with a pinch of pimentón and serve with some toothpicks and napkins. Spoon the potatoes into one large or small individual serving plates, drizzle over the sauce, sprinkle with a pinch of pimentón and serve with some toothpicks and napkins.
|
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/patatas_bravas_72566",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Easy patatas bravas recipe",
"content": "An average of 4.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/patatas_bravas_72566_16x9.jpg Patatas bravas as they should be: crisp, olive oil-fried potatoes topped with a tomato sauce, well-flavoured with hot pimentón and sharpened with a little vinegar. 3 tbsp olive oil1 tsp hot smoked paprika (pimentón picante), plus extra for serving½ tsp crushed dried chilli flakes½ tsp Tabasco sauce1 tbsp red wine vinegar125ml/4fl oz tomato sauce 3 tbsp olive oil 1 tsp hot smoked paprika (pimentón picante), plus extra for serving ½ tsp crushed dried chilli flakes ½ tsp Tabasco sauce 1 tbsp red wine vinegar 125ml/4fl oz tomato sauce 125ml/4fl oz tomato sauce 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edwards, peeled180ml/6fl oz olive oil, for shallow fryingsalt 1.5kg/3lb 5oz floury potatoes, such as Maris Piper or King Edwards, peeled 180ml/6fl oz olive oil, for shallow frying salt Method For the salsa brava, heat the olive oil over a low heat, add the smoked paprika, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and season to taste with salt and freshly ground black pepper (thin the mixture with a little water if necessary). Cut the potatoes into small, even-sized pieces. Drop into a large pan of well-salted water and cook for 6–7 minutes, or until just tender. Drain well. Heat the olive oil in two large, non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10–12 minutes, turning them regularly, until crisp, golden-brown all over and sandy in texture. Spoon the potatoes into one large or small individual serving plates, drizzle over the sauce, sprinkle with a pinch of pimentón and serve with some toothpicks and napkins. For the salsa brava, heat the olive oil over a low heat, add the smoked paprika, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and season to taste with salt and freshly ground black pepper (thin the mixture with a little water if necessary). For the salsa brava, heat the olive oil over a low heat, add the smoked paprika, chilli flakes, Tabasco and vinegar and mix together well. Stir in the tomato sauce and season to taste with salt and freshly ground black pepper (thin the mixture with a little water if necessary). Cut the potatoes into small, even-sized pieces. Drop into a large pan of well-salted water and cook for 6–7 minutes, or until just tender. Drain well. Cut the potatoes into small, even-sized pieces. Drop into a large pan of well-salted water and cook for 6–7 minutes, or until just tender. Drain well. Heat the olive oil in two large, non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10–12 minutes, turning them regularly, until crisp, golden-brown all over and sandy in texture. Heat the olive oil in two large, non-stick frying pans, divide the potatoes between them and shallow-fry in a single layer for 10–12 minutes, turning them regularly, until crisp, golden-brown all over and sandy in texture. Spoon the potatoes into one large or small individual serving plates, drizzle over the sauce, sprinkle with a pinch of pimentón and serve with some toothpicks and napkins. Spoon the potatoes into one large or small individual serving plates, drizzle over the sauce, sprinkle with a pinch of pimentón and serve with some toothpicks and napkins."
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de2d36e8378b2426ecba5738ae3a23f4d57f47f9c45bfb81de7d19992fbc9dc5
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How to make croûtons recipe
An average of 5.0 out of 5 stars from 2 ratings Got some stale bread to use up? Fight food waste and make some crunchy, golden croûtons to top soups or salads. This recipe can easily be scaled up if you have more bread. 4 slices stale bread, cubed2 tbsp olive oil¼ tsp onion powder (optional)¼ tsp garlic powder (optional)¼ tsp celery salt (optional)salt and freshly ground black pepper 4 slices stale bread, cubed 2 tbsp olive oil ¼ tsp onion powder (optional) ¼ tsp garlic powder (optional) ¼ tsp celery salt (optional) salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Put the cubed bread in a bowl and drizzle over the olive oil. Season with salt and pepper and the onion and/or garlic powder, and/or celery salt, if using. Mix until the bread is well coated. Transfer to a baking tray and bake for 8–10 minutes or until golden-brown and crisp, checking after 5 minutes and keeping a close eye – they can burn quickly. Allow to cool and store in an airtight container for up to a week. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put the cubed bread in a bowl and drizzle over the olive oil. Season with salt and pepper and the onion and/or garlic powder, and/or celery salt, if using. Mix until the bread is well coated. Put the cubed bread in a bowl and drizzle over the olive oil. Season with salt and pepper and the onion and/or garlic powder, and/or celery salt, if using. Mix until the bread is well coated. Transfer to a baking tray and bake for 8–10 minutes or until golden-brown and crisp, checking after 5 minutes and keeping a close eye – they can burn quickly. Allow to cool and store in an airtight container for up to a week. Transfer to a baking tray and bake for 8–10 minutes or until golden-brown and crisp, checking after 5 minutes and keeping a close eye – they can burn quickly. Allow to cool and store in an airtight container for up to a week.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/croutons_69980",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to make croûtons recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Got some stale bread to use up? Fight food waste and make some crunchy, golden croûtons to top soups or salads. This recipe can easily be scaled up if you have more bread. 4 slices stale bread, cubed2 tbsp olive oil¼ tsp onion powder (optional)¼ tsp garlic powder (optional)¼ tsp celery salt (optional)salt and freshly ground black pepper 4 slices stale bread, cubed 2 tbsp olive oil ¼ tsp onion powder (optional) ¼ tsp garlic powder (optional) ¼ tsp celery salt (optional) salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Put the cubed bread in a bowl and drizzle over the olive oil. Season with salt and pepper and the onion and/or garlic powder, and/or celery salt, if using. Mix until the bread is well coated. Transfer to a baking tray and bake for 8–10 minutes or until golden-brown and crisp, checking after 5 minutes and keeping a close eye – they can burn quickly. Allow to cool and store in an airtight container for up to a week. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put the cubed bread in a bowl and drizzle over the olive oil. Season with salt and pepper and the onion and/or garlic powder, and/or celery salt, if using. Mix until the bread is well coated. Put the cubed bread in a bowl and drizzle over the olive oil. Season with salt and pepper and the onion and/or garlic powder, and/or celery salt, if using. Mix until the bread is well coated. Transfer to a baking tray and bake for 8–10 minutes or until golden-brown and crisp, checking after 5 minutes and keeping a close eye – they can burn quickly. Allow to cool and store in an airtight container for up to a week. Transfer to a baking tray and bake for 8–10 minutes or until golden-brown and crisp, checking after 5 minutes and keeping a close eye – they can burn quickly. Allow to cool and store in an airtight container for up to a week."
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2d2c387f3932bb330807498ce0d220f1020ce5ea10a033643e5134d2ed6f6640
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Pitta chips recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pitta_chips_05561_16x9.jpg Leftover pitta breads that are past their best come into their own here – making a crisp that’s more of a meal. 2 pitta breads (stale is fine)1 tbsp olive oil or vegetable oil¼ tsp salt 2 pitta breads (stale is fine) 1 tbsp olive oil or vegetable oil ¼ tsp salt Method Preheat the oven to 200C/180C Fan/Gas 6. Open the pitta breads up into two thin halves and cut them into bite-sized strips. Put on a baking tray. Brush the oil over the pitta pieces (or use a spray bottle if you have one). Sprinkle with salt and bake for 10-12 minutes, flipping them halfway through, or until they are golden-brown and crisp. Allow to cool and store in an airtight container. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Open the pitta breads up into two thin halves and cut them into bite-sized strips. Put on a baking tray. Brush the oil over the pitta pieces (or use a spray bottle if you have one). Sprinkle with salt and bake for 10-12 minutes, flipping them halfway through, or until they are golden-brown and crisp. Open the pitta breads up into two thin halves and cut them into bite-sized strips. Put on a baking tray. Brush the oil over the pitta pieces (or use a spray bottle if you have one). Sprinkle with salt and bake for 10-12 minutes, flipping them halfway through, or until they are golden-brown and crisp. Allow to cool and store in an airtight container. Allow to cool and store in an airtight container.
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"title": "Pitta chips recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pitta_chips_05561_16x9.jpg Leftover pitta breads that are past their best come into their own here – making a crisp that’s more of a meal. 2 pitta breads (stale is fine)1 tbsp olive oil or vegetable oil¼ tsp salt 2 pitta breads (stale is fine) 1 tbsp olive oil or vegetable oil ¼ tsp salt Method Preheat the oven to 200C/180C Fan/Gas 6. Open the pitta breads up into two thin halves and cut them into bite-sized strips. Put on a baking tray. Brush the oil over the pitta pieces (or use a spray bottle if you have one). Sprinkle with salt and bake for 10-12 minutes, flipping them halfway through, or until they are golden-brown and crisp. Allow to cool and store in an airtight container. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Open the pitta breads up into two thin halves and cut them into bite-sized strips. Put on a baking tray. Brush the oil over the pitta pieces (or use a spray bottle if you have one). Sprinkle with salt and bake for 10-12 minutes, flipping them halfway through, or until they are golden-brown and crisp. Open the pitta breads up into two thin halves and cut them into bite-sized strips. Put on a baking tray. Brush the oil over the pitta pieces (or use a spray bottle if you have one). Sprinkle with salt and bake for 10-12 minutes, flipping them halfway through, or until they are golden-brown and crisp. Allow to cool and store in an airtight container. Allow to cool and store in an airtight container."
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28ad05273f8f5bcf657b18c51170ea1886505bf6293b54fc8ea3ca0673dc441d
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Smoky roasted chickpeas recipe
An average of 3.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_baked_chickpeas_64515_16x9.jpg Spicy roasted chickpeas are a great option for meal prepping as they add fibre, protein, flavour and good texture to salads and roasted veg. Each serving provides 199 kcal, 10.4g protein, 20.5g carbohydrate (of which 1g sugars), 6.3g fat (of which 1.9g saturates), 9.4g fibre and 2.16g salt. 2 tsp ghee400g tin chickpeas, drained and rinsed¾ tsp salt ½ tsp freshly ground black pepper 1 tsp sweet smoked paprika1 tsp dried oregano¼ tsp cayenne pepper, to taste 2 tsp ghee 400g tin chickpeas, drained and rinsed ¾ tsp salt ½ tsp freshly ground black pepper 1 tsp sweet smoked paprika 1 tsp dried oregano ¼ tsp cayenne pepper, to taste Method Preheat the oven to 220C/200C Fan/Gas 7.Spoon the ghee into a roasting tray and warm in the oven for 1-2 minutes until melted.Pat the drained, rinsed chickpeas dry using kitchen paper and discard any of the loose skins.Mix all of the remaining ingredients together with the ghee in the bottom of the roasted tray until fragrant and well combined. Add the chickpeas and shake to coat them evenly in the spiced oil. Bake for 30-35 minutes, shaking the tray regularly to prevent the chickpeas from sticking to the bottom. The chickpeas are ready when they are golden-brown and crunchy. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Spoon the ghee into a roasting tray and warm in the oven for 1-2 minutes until melted. Spoon the ghee into a roasting tray and warm in the oven for 1-2 minutes until melted. Pat the drained, rinsed chickpeas dry using kitchen paper and discard any of the loose skins. Pat the drained, rinsed chickpeas dry using kitchen paper and discard any of the loose skins. Mix all of the remaining ingredients together with the ghee in the bottom of the roasted tray until fragrant and well combined. Add the chickpeas and shake to coat them evenly in the spiced oil. Mix all of the remaining ingredients together with the ghee in the bottom of the roasted tray until fragrant and well combined. Add the chickpeas and shake to coat them evenly in the spiced oil. Bake for 30-35 minutes, shaking the tray regularly to prevent the chickpeas from sticking to the bottom. The chickpeas are ready when they are golden-brown and crunchy. Bake for 30-35 minutes, shaking the tray regularly to prevent the chickpeas from sticking to the bottom. The chickpeas are ready when they are golden-brown and crunchy.
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"title": "Smoky roasted chickpeas recipe",
"content": "An average of 3.8 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_baked_chickpeas_64515_16x9.jpg Spicy roasted chickpeas are a great option for meal prepping as they add fibre, protein, flavour and good texture to salads and roasted veg. Each serving provides 199 kcal, 10.4g protein, 20.5g carbohydrate (of which 1g sugars), 6.3g fat (of which 1.9g saturates), 9.4g fibre and 2.16g salt. 2 tsp ghee400g tin chickpeas, drained and rinsed¾ tsp salt ½ tsp freshly ground black pepper 1 tsp sweet smoked paprika1 tsp dried oregano¼ tsp cayenne pepper, to taste 2 tsp ghee 400g tin chickpeas, drained and rinsed ¾ tsp salt ½ tsp freshly ground black pepper 1 tsp sweet smoked paprika 1 tsp dried oregano ¼ tsp cayenne pepper, to taste Method Preheat the oven to 220C/200C Fan/Gas 7.Spoon the ghee into a roasting tray and warm in the oven for 1-2 minutes until melted.Pat the drained, rinsed chickpeas dry using kitchen paper and discard any of the loose skins.Mix all of the remaining ingredients together with the ghee in the bottom of the roasted tray until fragrant and well combined. Add the chickpeas and shake to coat them evenly in the spiced oil. Bake for 30-35 minutes, shaking the tray regularly to prevent the chickpeas from sticking to the bottom. The chickpeas are ready when they are golden-brown and crunchy. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Spoon the ghee into a roasting tray and warm in the oven for 1-2 minutes until melted. Spoon the ghee into a roasting tray and warm in the oven for 1-2 minutes until melted. Pat the drained, rinsed chickpeas dry using kitchen paper and discard any of the loose skins. Pat the drained, rinsed chickpeas dry using kitchen paper and discard any of the loose skins. Mix all of the remaining ingredients together with the ghee in the bottom of the roasted tray until fragrant and well combined. Add the chickpeas and shake to coat them evenly in the spiced oil. Mix all of the remaining ingredients together with the ghee in the bottom of the roasted tray until fragrant and well combined. Add the chickpeas and shake to coat them evenly in the spiced oil. Bake for 30-35 minutes, shaking the tray regularly to prevent the chickpeas from sticking to the bottom. The chickpeas are ready when they are golden-brown and crunchy. Bake for 30-35 minutes, shaking the tray regularly to prevent the chickpeas from sticking to the bottom. The chickpeas are ready when they are golden-brown and crunchy."
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57b162fd8f100ac2f0674f57ae5289bf6d0eb847d5eb9425bd489857e49848c5
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Aubergine parmigiana recipe
An average of 4.3 out of 5 stars from 88 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_parmigiana_57566_16x9.jpg Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner. Each serving provides 390 kcal, 20g protein, 14g carbohydrate (of which 13g sugars), 24g fat (of which 11g saturates), 6.5g fibre and 1.3g salt. 2 large aubergines, sliced into thin slices about a 5mm/¼in thick2 tbsp olive oil100g/3½oz ricotta100g/3½oz Parmesan, grated (or alternative vegetarian hard cheese)100g/3½oz mozzarella, sliced sea salt and freshly ground black pepper 2 large aubergines, sliced into thin slices about a 5mm/¼in thick 2 tbsp olive oil 100g/3½oz ricotta 100g/3½oz Parmesan, grated (or alternative vegetarian hard cheese) 100g/3½oz mozzarella, sliced sea salt and freshly ground black pepper 2 garlic cloves, finely chopped1 red onion, finely choppeda good splash olive oil2 x 400g tins chopped tomatoes 2 tsp dried oregano 125ml/4fl oz red wine 2 garlic cloves, finely chopped 1 red onion, finely chopped a good splash olive oil 2 x 400g tins chopped tomatoes 2 tsp dried oregano 125ml/4fl oz red wine Method Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens.Preheat the oven to 220C/200C Fan/Gas 7.In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers. Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce. Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce. Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens. Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top. In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top. Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes. Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes. Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers. Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers. Recipe tips If cooking for vegetarians, just make sure the cheese is free from animal rennet. You can freeze this dish for up to a month.
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"title": "Aubergine parmigiana recipe",
"content": "An average of 4.3 out of 5 stars from 88 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_parmigiana_57566_16x9.jpg Donal's aubergine parmigiana is so easy to make and tastes wonderful. It's simpler than a lasagne and lighter, too. The tomato sauce can be doubled and frozen for another easy dinner. Each serving provides 390 kcal, 20g protein, 14g carbohydrate (of which 13g sugars), 24g fat (of which 11g saturates), 6.5g fibre and 1.3g salt. 2 large aubergines, sliced into thin slices about a 5mm/¼in thick2 tbsp olive oil100g/3½oz ricotta100g/3½oz Parmesan, grated (or alternative vegetarian hard cheese)100g/3½oz mozzarella, sliced sea salt and freshly ground black pepper 2 large aubergines, sliced into thin slices about a 5mm/¼in thick 2 tbsp olive oil 100g/3½oz ricotta 100g/3½oz Parmesan, grated (or alternative vegetarian hard cheese) 100g/3½oz mozzarella, sliced sea salt and freshly ground black pepper 2 garlic cloves, finely chopped1 red onion, finely choppeda good splash olive oil2 x 400g tins chopped tomatoes 2 tsp dried oregano 125ml/4fl oz red wine 2 garlic cloves, finely chopped 1 red onion, finely chopped a good splash olive oil 2 x 400g tins chopped tomatoes 2 tsp dried oregano 125ml/4fl oz red wine Method Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens.Preheat the oven to 220C/200C Fan/Gas 7.In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers. Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce. Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce. Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens. Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top. In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top. Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes. Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes. Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers. Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers. Recipe tips If cooking for vegetarians, just make sure the cheese is free from animal rennet. You can freeze this dish for up to a month."
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9751da138fe76f9a8afc5a6b133d4b9bd8b2e81f814ddc54af95ec1d323ef692
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Coffee cake with dalgona coffee cream recipe
An average of 3.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/coffee_cake_with_dalgona_36790_16x9.jpg Yes, you can have cake for breakfast, especially if it’s Nadiya’s coffee cake, topped with a dalgona coffee cream. It’s very simple to make: in fact, it’s almost as quick as making the coffee. 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz soft light brown sugar 3 free-range eggs 175g/6oz self-raising flour 1 tsp baking powder 2 tsp instant coffee, dissolved in 1 tbsp hot water 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz soft light brown sugar 3 free-range eggs 175g/6oz self-raising flour 1 tsp baking powder 2 tsp instant coffee, dissolved in 1 tbsp hot water 2 tbsp instant coffee 5 tbsp caster sugar 5 tbsp boiling water cocoa powder, for dusting 2 tbsp instant coffee 5 tbsp caster sugar 5 tbsp boiling water cocoa powder, for dusting Method Preheat the oven to 190C/180C Fan/Gas 5. Grease the base and sides of a 20cm/8in round loose-bottomed cake tin and line with baking paper. Put the butter and sugar in a bowl with the eggs, flour and baking powder. Add the coffee mixture, then whisk for 2–3 minutes, until you have a smooth batter. Pour into the tin and level the top. Bake for 35–40 minutes, until an inserted skewer comes out clean. Leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely on a wire rack. Just before you want to serve the cake, make the dalgona coffee cream. Put the coffee, sugar and boiling water in a bowl. Using an electric whisk, mix on a high speed until the mixture is much paler and soft peaks form when you remove the whisk (this will take up to 10 minutes). Swirl on top of the cooled cake. Finish with a fine dusting of cocoa powder (use a small sieve if you have one). Serve immediately. Preheat the oven to 190C/180C Fan/Gas 5. Grease the base and sides of a 20cm/8in round loose-bottomed cake tin and line with baking paper. Preheat the oven to 190C/180C Fan/Gas 5. Grease the base and sides of a 20cm/8in round loose-bottomed cake tin and line with baking paper. Put the butter and sugar in a bowl with the eggs, flour and baking powder. Put the butter and sugar in a bowl with the eggs, flour and baking powder. Add the coffee mixture, then whisk for 2–3 minutes, until you have a smooth batter. Pour into the tin and level the top. Bake for 35–40 minutes, until an inserted skewer comes out clean. Add the coffee mixture, then whisk for 2–3 minutes, until you have a smooth batter. Pour into the tin and level the top. Bake for 35–40 minutes, until an inserted skewer comes out clean. Leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely on a wire rack. Leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely on a wire rack. Just before you want to serve the cake, make the dalgona coffee cream. Put the coffee, sugar and boiling water in a bowl. Using an electric whisk, mix on a high speed until the mixture is much paler and soft peaks form when you remove the whisk (this will take up to 10 minutes). Swirl on top of the cooled cake. Finish with a fine dusting of cocoa powder (use a small sieve if you have one). Serve immediately. Just before you want to serve the cake, make the dalgona coffee cream. Put the coffee, sugar and boiling water in a bowl. Using an electric whisk, mix on a high speed until the mixture is much paler and soft peaks form when you remove the whisk (this will take up to 10 minutes). Swirl on top of the cooled cake. Finish with a fine dusting of cocoa powder (use a small sieve if you have one). Serve immediately. Recipe tips This cake is best eaten immediately after adding the topping because the topping will lose volume quite quickly, especially in hot weather.
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"title": "Coffee cake with dalgona coffee cream recipe",
"content": "An average of 3.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/coffee_cake_with_dalgona_36790_16x9.jpg Yes, you can have cake for breakfast, especially if it’s Nadiya’s coffee cake, topped with a dalgona coffee cream. It’s very simple to make: in fact, it’s almost as quick as making the coffee. 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz soft light brown sugar 3 free-range eggs 175g/6oz self-raising flour 1 tsp baking powder 2 tsp instant coffee, dissolved in 1 tbsp hot water 175g/6oz unsalted butter, softened, plus extra for greasing 175g/6oz soft light brown sugar 3 free-range eggs 175g/6oz self-raising flour 1 tsp baking powder 2 tsp instant coffee, dissolved in 1 tbsp hot water 2 tbsp instant coffee 5 tbsp caster sugar 5 tbsp boiling water cocoa powder, for dusting 2 tbsp instant coffee 5 tbsp caster sugar 5 tbsp boiling water cocoa powder, for dusting Method Preheat the oven to 190C/180C Fan/Gas 5. Grease the base and sides of a 20cm/8in round loose-bottomed cake tin and line with baking paper. Put the butter and sugar in a bowl with the eggs, flour and baking powder. Add the coffee mixture, then whisk for 2–3 minutes, until you have a smooth batter. Pour into the tin and level the top. Bake for 35–40 minutes, until an inserted skewer comes out clean. Leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely on a wire rack. Just before you want to serve the cake, make the dalgona coffee cream. Put the coffee, sugar and boiling water in a bowl. Using an electric whisk, mix on a high speed until the mixture is much paler and soft peaks form when you remove the whisk (this will take up to 10 minutes). Swirl on top of the cooled cake. Finish with a fine dusting of cocoa powder (use a small sieve if you have one). Serve immediately. Preheat the oven to 190C/180C Fan/Gas 5. Grease the base and sides of a 20cm/8in round loose-bottomed cake tin and line with baking paper. Preheat the oven to 190C/180C Fan/Gas 5. Grease the base and sides of a 20cm/8in round loose-bottomed cake tin and line with baking paper. Put the butter and sugar in a bowl with the eggs, flour and baking powder. Put the butter and sugar in a bowl with the eggs, flour and baking powder. Add the coffee mixture, then whisk for 2–3 minutes, until you have a smooth batter. Pour into the tin and level the top. Bake for 35–40 minutes, until an inserted skewer comes out clean. Add the coffee mixture, then whisk for 2–3 minutes, until you have a smooth batter. Pour into the tin and level the top. Bake for 35–40 minutes, until an inserted skewer comes out clean. Leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely on a wire rack. Leave to cool in the tin for 10 minutes. Remove from the tin and leave to cool completely on a wire rack. Just before you want to serve the cake, make the dalgona coffee cream. Put the coffee, sugar and boiling water in a bowl. Using an electric whisk, mix on a high speed until the mixture is much paler and soft peaks form when you remove the whisk (this will take up to 10 minutes). Swirl on top of the cooled cake. Finish with a fine dusting of cocoa powder (use a small sieve if you have one). Serve immediately. Just before you want to serve the cake, make the dalgona coffee cream. Put the coffee, sugar and boiling water in a bowl. Using an electric whisk, mix on a high speed until the mixture is much paler and soft peaks form when you remove the whisk (this will take up to 10 minutes). Swirl on top of the cooled cake. Finish with a fine dusting of cocoa powder (use a small sieve if you have one). Serve immediately. Recipe tips This cake is best eaten immediately after adding the topping because the topping will lose volume quite quickly, especially in hot weather."
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8d3536f7a5eaed09fd5f84f45ff4ecf644b66c51b36894d955e5e5539fa09473
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Rhubarb rose strawberry bake with scone topping recipe
An average of 3.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_rose_strawberry_68480_16x9.jpg This cobbler recipe brings together lots of things I love: tart rhubarb, scented rose and sweet strawberries, topped with scone dough and served with clotted cream. Like a cream tea but in pudding form, which frankly is all the motivation I ever need to make this recipe! 1 vanilla pod 250g/9oz frozen or fresh rhubarb 400g/14oz strawberries, halved 2 drops rose extract or 1 tsp rosewater (see recipe tip)1–3 organic roses, petals only, plus extra for decoration (optional) 1 vanilla pod 250g/9oz frozen or fresh rhubarb 400g/14oz strawberries, halved 2 drops rose extract or 1 tsp rosewater (see recipe tip) 1–3 organic roses, petals only, plus extra for decoration (optional) 225g/8oz self-raising flour, plus extra for dusting pinch of salt 4 cardamom pods, seeds removed and crushed55g/2oz cold unsalted butter, cubed, plus extra for greasing 25g/1oz caster sugar 125ml/4fl oz full-fat milk 1 free-range egg, beaten, for glazing 2–3 tbsp demerara sugar, for sprinkling 225g/8oz self-raising flour, plus extra for dusting pinch of salt 4 cardamom pods, seeds removed and crushed 55g/2oz cold unsalted butter, cubed, plus extra for greasing 25g/1oz caster sugar 125ml/4fl oz full-fat milk 1 free-range egg, beaten, for glazing 2–3 tbsp demerara sugar, for sprinkling handful pistachios, shelled and chopped clotted cream handful pistachios, shelled and chopped clotted cream Method Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a round roasting dish (approx. 25cm/10in diameter).To make the base, split the vanilla pod and scrape out the seeds into the dish. Add the rhubarb, strawberries, rose extract and 2 tablespoons water if using fresh rhubarb (it's not needed if using frozen rhubarb). Mix well.Bake for 20 minutes, then remove from the oven and stir in the rose petals (if using). Increase the oven temperature to 190C/180C Fan/Gas 5.Meanwhile, make the scone mixture. Sift the flour into a large bowl and add the salt, cardamom seeds, butter and sugar. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Using your hands, just bring the dough together (do not overwork the dough or the scone topping will be tough and chewy). On a well-floured surface, roll out the dough to a circle roughly 23–25cm/9–10in diameter and cut into six equal triangles. Place on top of the rhubarb mixture (there should be gaps in the scone topping to allow steam from the filling to escape). Brush the top of each triangle with beaten egg and sprinkle generously with the demerara.Return to the oven for 20–25 minutes (cover with kitchen foil if the top of the scones start to brown too quickly). When ready to serve, sprinkle with pistachios and rose petals (if using) and serve with clotted cream. Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a round roasting dish (approx. 25cm/10in diameter). Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a round roasting dish (approx. 25cm/10in diameter). To make the base, split the vanilla pod and scrape out the seeds into the dish. Add the rhubarb, strawberries, rose extract and 2 tablespoons water if using fresh rhubarb (it's not needed if using frozen rhubarb). Mix well. To make the base, split the vanilla pod and scrape out the seeds into the dish. Add the rhubarb, strawberries, rose extract and 2 tablespoons water if using fresh rhubarb (it's not needed if using frozen rhubarb). Mix well. Bake for 20 minutes, then remove from the oven and stir in the rose petals (if using). Increase the oven temperature to 190C/180C Fan/Gas 5. Bake for 20 minutes, then remove from the oven and stir in the rose petals (if using). Increase the oven temperature to 190C/180C Fan/Gas 5. Meanwhile, make the scone mixture. Sift the flour into a large bowl and add the salt, cardamom seeds, butter and sugar. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Using your hands, just bring the dough together (do not overwork the dough or the scone topping will be tough and chewy). Meanwhile, make the scone mixture. Sift the flour into a large bowl and add the salt, cardamom seeds, butter and sugar. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Using your hands, just bring the dough together (do not overwork the dough or the scone topping will be tough and chewy). On a well-floured surface, roll out the dough to a circle roughly 23–25cm/9–10in diameter and cut into six equal triangles. Place on top of the rhubarb mixture (there should be gaps in the scone topping to allow steam from the filling to escape). Brush the top of each triangle with beaten egg and sprinkle generously with the demerara. On a well-floured surface, roll out the dough to a circle roughly 23–25cm/9–10in diameter and cut into six equal triangles. Place on top of the rhubarb mixture (there should be gaps in the scone topping to allow steam from the filling to escape). Brush the top of each triangle with beaten egg and sprinkle generously with the demerara. Return to the oven for 20–25 minutes (cover with kitchen foil if the top of the scones start to brown too quickly). When ready to serve, sprinkle with pistachios and rose petals (if using) and serve with clotted cream. Return to the oven for 20–25 minutes (cover with kitchen foil if the top of the scones start to brown too quickly). When ready to serve, sprinkle with pistachios and rose petals (if using) and serve with clotted cream. Recipe tips Rose extract is stronger in flavour than rosewater, but even then brands do differ in intensity, so taste a little and use your judgement.
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"title": "Rhubarb rose strawberry bake with scone topping recipe",
"content": "An average of 3.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_rose_strawberry_68480_16x9.jpg This cobbler recipe brings together lots of things I love: tart rhubarb, scented rose and sweet strawberries, topped with scone dough and served with clotted cream. Like a cream tea but in pudding form, which frankly is all the motivation I ever need to make this recipe! 1 vanilla pod 250g/9oz frozen or fresh rhubarb 400g/14oz strawberries, halved 2 drops rose extract or 1 tsp rosewater (see recipe tip)1–3 organic roses, petals only, plus extra for decoration (optional) 1 vanilla pod 250g/9oz frozen or fresh rhubarb 400g/14oz strawberries, halved 2 drops rose extract or 1 tsp rosewater (see recipe tip) 1–3 organic roses, petals only, plus extra for decoration (optional) 225g/8oz self-raising flour, plus extra for dusting pinch of salt 4 cardamom pods, seeds removed and crushed55g/2oz cold unsalted butter, cubed, plus extra for greasing 25g/1oz caster sugar 125ml/4fl oz full-fat milk 1 free-range egg, beaten, for glazing 2–3 tbsp demerara sugar, for sprinkling 225g/8oz self-raising flour, plus extra for dusting pinch of salt 4 cardamom pods, seeds removed and crushed 55g/2oz cold unsalted butter, cubed, plus extra for greasing 25g/1oz caster sugar 125ml/4fl oz full-fat milk 1 free-range egg, beaten, for glazing 2–3 tbsp demerara sugar, for sprinkling handful pistachios, shelled and chopped clotted cream handful pistachios, shelled and chopped clotted cream Method Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a round roasting dish (approx. 25cm/10in diameter).To make the base, split the vanilla pod and scrape out the seeds into the dish. Add the rhubarb, strawberries, rose extract and 2 tablespoons water if using fresh rhubarb (it's not needed if using frozen rhubarb). Mix well.Bake for 20 minutes, then remove from the oven and stir in the rose petals (if using). Increase the oven temperature to 190C/180C Fan/Gas 5.Meanwhile, make the scone mixture. Sift the flour into a large bowl and add the salt, cardamom seeds, butter and sugar. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Using your hands, just bring the dough together (do not overwork the dough or the scone topping will be tough and chewy). On a well-floured surface, roll out the dough to a circle roughly 23–25cm/9–10in diameter and cut into six equal triangles. Place on top of the rhubarb mixture (there should be gaps in the scone topping to allow steam from the filling to escape). Brush the top of each triangle with beaten egg and sprinkle generously with the demerara.Return to the oven for 20–25 minutes (cover with kitchen foil if the top of the scones start to brown too quickly). When ready to serve, sprinkle with pistachios and rose petals (if using) and serve with clotted cream. Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a round roasting dish (approx. 25cm/10in diameter). Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a round roasting dish (approx. 25cm/10in diameter). To make the base, split the vanilla pod and scrape out the seeds into the dish. Add the rhubarb, strawberries, rose extract and 2 tablespoons water if using fresh rhubarb (it's not needed if using frozen rhubarb). Mix well. To make the base, split the vanilla pod and scrape out the seeds into the dish. Add the rhubarb, strawberries, rose extract and 2 tablespoons water if using fresh rhubarb (it's not needed if using frozen rhubarb). Mix well. Bake for 20 minutes, then remove from the oven and stir in the rose petals (if using). Increase the oven temperature to 190C/180C Fan/Gas 5. Bake for 20 minutes, then remove from the oven and stir in the rose petals (if using). Increase the oven temperature to 190C/180C Fan/Gas 5. Meanwhile, make the scone mixture. Sift the flour into a large bowl and add the salt, cardamom seeds, butter and sugar. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Using your hands, just bring the dough together (do not overwork the dough or the scone topping will be tough and chewy). Meanwhile, make the scone mixture. Sift the flour into a large bowl and add the salt, cardamom seeds, butter and sugar. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Using your hands, just bring the dough together (do not overwork the dough or the scone topping will be tough and chewy). On a well-floured surface, roll out the dough to a circle roughly 23–25cm/9–10in diameter and cut into six equal triangles. Place on top of the rhubarb mixture (there should be gaps in the scone topping to allow steam from the filling to escape). Brush the top of each triangle with beaten egg and sprinkle generously with the demerara. On a well-floured surface, roll out the dough to a circle roughly 23–25cm/9–10in diameter and cut into six equal triangles. Place on top of the rhubarb mixture (there should be gaps in the scone topping to allow steam from the filling to escape). Brush the top of each triangle with beaten egg and sprinkle generously with the demerara. Return to the oven for 20–25 minutes (cover with kitchen foil if the top of the scones start to brown too quickly). When ready to serve, sprinkle with pistachios and rose petals (if using) and serve with clotted cream. Return to the oven for 20–25 minutes (cover with kitchen foil if the top of the scones start to brown too quickly). When ready to serve, sprinkle with pistachios and rose petals (if using) and serve with clotted cream. Recipe tips Rose extract is stronger in flavour than rosewater, but even then brands do differ in intensity, so taste a little and use your judgement."
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Meringue pops recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meringue_pops_21404_16x9.jpg These meringue pops are sure to make you smile. Simple meringues with swirls of colour, sandwiched with chocolate – a sweet treat that you can wrap as a gift, or use as a spectacular cake topper. Equipment: you will need an electric whisk, a small clean paintbrush, a piping bag fitted with a star nozzle and 6 long lolly sticks. 1 tsp white vinegar3 free-range egg whites 250g/9oz caster sugar gel food colours of your choice (we used pink and yellow)sugar sprinkles or dried flowers, to decorate 150g/5½oz white chocolate, roughly chopped 9g/⅓oz freeze-dried raspberries 1 tsp white vinegar 3 free-range egg whites 250g/9oz caster sugar gel food colours of your choice (we used pink and yellow) sugar sprinkles or dried flowers, to decorate 150g/5½oz white chocolate, roughly chopped 9g/⅓oz freeze-dried raspberries Method Line two large baking trays with baking paper. Preheat the oven to 100C/90C Fan/Gas ¼. Wipe a large bowl and the beaters of your electric whisk with the vinegar to remove any grease. Add the egg whites and start whisking. As soon as they begin to get frothy, add 1 teaspoon of sugar and whisk until the sugar is incorporated. Keep adding the sugar a teaspoon at a time and whisking until you have used all the sugar: you should have a stiff and glossy mixture. Dip a small paintbrush into the food colouring and paint a generous line of colouring up the inside of a piping bag fitted with a star nozzle. Repeat to make up to four more lines of colour, spaced well apart. Spoon the meringue mixture straight into the piping bag (the painted lines will create streaks of colour as you pipe). Place 3 lolly sticks on each baking tray leaving enough room to pipe right on top of them. Pipe a swirl of meringue onto one end of a stick, starting in the centre and piping all the way around several times to create a circle about 8cm/3¼in diameter. Pipe another swirl of meringue that's the same size, but without a stick – this is the one to be sandwiched later. Repeat until you have filled the trays with six meringue swirls with sticks underneath and six without. Decorate with sprinkles or dried flowers and bake for 1 hour.Turn the oven off and leave the meringues inside to cool completely with the oven door ajar. Melt the chocolate and leave to cool, but not set. Stir in the freeze-dried berries and use the mixture to sandwich the meringues together. Leave the chocolate to set before serving or wrapping as gifts. Line two large baking trays with baking paper. Preheat the oven to 100C/90C Fan/Gas ¼. Line two large baking trays with baking paper. Preheat the oven to 100C/90C Fan/Gas ¼. Wipe a large bowl and the beaters of your electric whisk with the vinegar to remove any grease. Add the egg whites and start whisking. As soon as they begin to get frothy, add 1 teaspoon of sugar and whisk until the sugar is incorporated. Keep adding the sugar a teaspoon at a time and whisking until you have used all the sugar: you should have a stiff and glossy mixture. Wipe a large bowl and the beaters of your electric whisk with the vinegar to remove any grease. Add the egg whites and start whisking. As soon as they begin to get frothy, add 1 teaspoon of sugar and whisk until the sugar is incorporated. Keep adding the sugar a teaspoon at a time and whisking until you have used all the sugar: you should have a stiff and glossy mixture. Dip a small paintbrush into the food colouring and paint a generous line of colouring up the inside of a piping bag fitted with a star nozzle. Repeat to make up to four more lines of colour, spaced well apart. Spoon the meringue mixture straight into the piping bag (the painted lines will create streaks of colour as you pipe). Dip a small paintbrush into the food colouring and paint a generous line of colouring up the inside of a piping bag fitted with a star nozzle. Repeat to make up to four more lines of colour, spaced well apart. Spoon the meringue mixture straight into the piping bag (the painted lines will create streaks of colour as you pipe). Place 3 lolly sticks on each baking tray leaving enough room to pipe right on top of them. Pipe a swirl of meringue onto one end of a stick, starting in the centre and piping all the way around several times to create a circle about 8cm/3¼in diameter. Pipe another swirl of meringue that's the same size, but without a stick – this is the one to be sandwiched later. Repeat until you have filled the trays with six meringue swirls with sticks underneath and six without. Decorate with sprinkles or dried flowers and bake for 1 hour. Place 3 lolly sticks on each baking tray leaving enough room to pipe right on top of them. Pipe a swirl of meringue onto one end of a stick, starting in the centre and piping all the way around several times to create a circle about 8cm/3¼in diameter. Pipe another swirl of meringue that's the same size, but without a stick – this is the one to be sandwiched later. Repeat until you have filled the trays with six meringue swirls with sticks underneath and six without. Decorate with sprinkles or dried flowers and bake for 1 hour. Turn the oven off and leave the meringues inside to cool completely with the oven door ajar. Turn the oven off and leave the meringues inside to cool completely with the oven door ajar. Melt the chocolate and leave to cool, but not set. Stir in the freeze-dried berries and use the mixture to sandwich the meringues together. Leave the chocolate to set before serving or wrapping as gifts. Melt the chocolate and leave to cool, but not set. Stir in the freeze-dried berries and use the mixture to sandwich the meringues together. Leave the chocolate to set before serving or wrapping as gifts.
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"title": "Meringue pops recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meringue_pops_21404_16x9.jpg These meringue pops are sure to make you smile. Simple meringues with swirls of colour, sandwiched with chocolate – a sweet treat that you can wrap as a gift, or use as a spectacular cake topper. Equipment: you will need an electric whisk, a small clean paintbrush, a piping bag fitted with a star nozzle and 6 long lolly sticks. 1 tsp white vinegar3 free-range egg whites 250g/9oz caster sugar gel food colours of your choice (we used pink and yellow)sugar sprinkles or dried flowers, to decorate 150g/5½oz white chocolate, roughly chopped 9g/⅓oz freeze-dried raspberries 1 tsp white vinegar 3 free-range egg whites 250g/9oz caster sugar gel food colours of your choice (we used pink and yellow) sugar sprinkles or dried flowers, to decorate 150g/5½oz white chocolate, roughly chopped 9g/⅓oz freeze-dried raspberries Method Line two large baking trays with baking paper. Preheat the oven to 100C/90C Fan/Gas ¼. Wipe a large bowl and the beaters of your electric whisk with the vinegar to remove any grease. Add the egg whites and start whisking. As soon as they begin to get frothy, add 1 teaspoon of sugar and whisk until the sugar is incorporated. Keep adding the sugar a teaspoon at a time and whisking until you have used all the sugar: you should have a stiff and glossy mixture. Dip a small paintbrush into the food colouring and paint a generous line of colouring up the inside of a piping bag fitted with a star nozzle. Repeat to make up to four more lines of colour, spaced well apart. Spoon the meringue mixture straight into the piping bag (the painted lines will create streaks of colour as you pipe). Place 3 lolly sticks on each baking tray leaving enough room to pipe right on top of them. Pipe a swirl of meringue onto one end of a stick, starting in the centre and piping all the way around several times to create a circle about 8cm/3¼in diameter. Pipe another swirl of meringue that's the same size, but without a stick – this is the one to be sandwiched later. Repeat until you have filled the trays with six meringue swirls with sticks underneath and six without. Decorate with sprinkles or dried flowers and bake for 1 hour.Turn the oven off and leave the meringues inside to cool completely with the oven door ajar. Melt the chocolate and leave to cool, but not set. Stir in the freeze-dried berries and use the mixture to sandwich the meringues together. Leave the chocolate to set before serving or wrapping as gifts. Line two large baking trays with baking paper. Preheat the oven to 100C/90C Fan/Gas ¼. Line two large baking trays with baking paper. Preheat the oven to 100C/90C Fan/Gas ¼. Wipe a large bowl and the beaters of your electric whisk with the vinegar to remove any grease. Add the egg whites and start whisking. As soon as they begin to get frothy, add 1 teaspoon of sugar and whisk until the sugar is incorporated. Keep adding the sugar a teaspoon at a time and whisking until you have used all the sugar: you should have a stiff and glossy mixture. Wipe a large bowl and the beaters of your electric whisk with the vinegar to remove any grease. Add the egg whites and start whisking. As soon as they begin to get frothy, add 1 teaspoon of sugar and whisk until the sugar is incorporated. Keep adding the sugar a teaspoon at a time and whisking until you have used all the sugar: you should have a stiff and glossy mixture. Dip a small paintbrush into the food colouring and paint a generous line of colouring up the inside of a piping bag fitted with a star nozzle. Repeat to make up to four more lines of colour, spaced well apart. Spoon the meringue mixture straight into the piping bag (the painted lines will create streaks of colour as you pipe). Dip a small paintbrush into the food colouring and paint a generous line of colouring up the inside of a piping bag fitted with a star nozzle. Repeat to make up to four more lines of colour, spaced well apart. Spoon the meringue mixture straight into the piping bag (the painted lines will create streaks of colour as you pipe). Place 3 lolly sticks on each baking tray leaving enough room to pipe right on top of them. Pipe a swirl of meringue onto one end of a stick, starting in the centre and piping all the way around several times to create a circle about 8cm/3¼in diameter. Pipe another swirl of meringue that's the same size, but without a stick – this is the one to be sandwiched later. Repeat until you have filled the trays with six meringue swirls with sticks underneath and six without. Decorate with sprinkles or dried flowers and bake for 1 hour. Place 3 lolly sticks on each baking tray leaving enough room to pipe right on top of them. Pipe a swirl of meringue onto one end of a stick, starting in the centre and piping all the way around several times to create a circle about 8cm/3¼in diameter. Pipe another swirl of meringue that's the same size, but without a stick – this is the one to be sandwiched later. Repeat until you have filled the trays with six meringue swirls with sticks underneath and six without. Decorate with sprinkles or dried flowers and bake for 1 hour. Turn the oven off and leave the meringues inside to cool completely with the oven door ajar. Turn the oven off and leave the meringues inside to cool completely with the oven door ajar. Melt the chocolate and leave to cool, but not set. Stir in the freeze-dried berries and use the mixture to sandwich the meringues together. Leave the chocolate to set before serving or wrapping as gifts. Melt the chocolate and leave to cool, but not set. Stir in the freeze-dried berries and use the mixture to sandwich the meringues together. Leave the chocolate to set before serving or wrapping as gifts."
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How to make rough puff pastry recipe
An average of 3.4 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_puff_pastry_65905_16x9.jpg When you want really tasty, buttery pastry, it is best to make your own from scratch. This rough puff is an easier version of the full puff pastry, but no less delicious. Make double and freeze half to make my leftovers pie in an instant. 300g/10½oz plain flour, plus extra for dusting½ tsp fine salt225g/8oz unsalted butter, cold and cut into small cubes150ml/5fl oz ice-cold water1 tsp lemon juice 300g/10½oz plain flour, plus extra for dusting ½ tsp fine salt 225g/8oz unsalted butter, cold and cut into small cubes 150ml/5fl oz ice-cold water 1 tsp lemon juice Method Place the flour, salt and butter in a large bowl. Rub the butter gently through the flour, make sure that chunks of butter remain in the mixture. Gradually add the cold water and lemon juice. Use your hands to bring the ingredients together into a rough dough. Tip the dough out onto a lightly floured work surface and form into a scraggy ball. Place in an air-tight box and chill in the fridge for 15 minutes. Tip the pastry out onto a lightly floured work surface, and roll out into a rectangle that is about 1cm/½in thick and three times as long as it is wide. Brush any excess flour off. Fold the top third of the pastry down and the bottom third up over that to create a block. Turn 90 degrees and roll out to the same size rectangle as before. Fold into a block as before. Wrap in baking paper and chill for 15 minutes. Remove from the fridge and repeat the rolling and folding twice (so it has been rolled and folded four times all together). Wrap in baking paper and chill for at least 30 minutes before using.When you use the pastry for a pie, cut one-third off for the lid. Roll the larger piece out to about 3mm thick and transfer to your pie dish. Trim the pastry, and roll the trimmings with the remaining pastry to form a lid. You can use the pastry for pasties as well. Simply roll and cut into circles. Chilling the filled pastry before baking is a good idea to ensure you get the maximum puff. Place the flour, salt and butter in a large bowl. Rub the butter gently through the flour, make sure that chunks of butter remain in the mixture. Gradually add the cold water and lemon juice. Use your hands to bring the ingredients together into a rough dough. Place the flour, salt and butter in a large bowl. Rub the butter gently through the flour, make sure that chunks of butter remain in the mixture. Gradually add the cold water and lemon juice. Use your hands to bring the ingredients together into a rough dough. Tip the dough out onto a lightly floured work surface and form into a scraggy ball. Place in an air-tight box and chill in the fridge for 15 minutes. Tip the dough out onto a lightly floured work surface and form into a scraggy ball. Place in an air-tight box and chill in the fridge for 15 minutes. Tip the pastry out onto a lightly floured work surface, and roll out into a rectangle that is about 1cm/½in thick and three times as long as it is wide. Brush any excess flour off. Tip the pastry out onto a lightly floured work surface, and roll out into a rectangle that is about 1cm/½in thick and three times as long as it is wide. Brush any excess flour off. Fold the top third of the pastry down and the bottom third up over that to create a block. Turn 90 degrees and roll out to the same size rectangle as before. Fold the top third of the pastry down and the bottom third up over that to create a block. Turn 90 degrees and roll out to the same size rectangle as before. Fold into a block as before. Wrap in baking paper and chill for 15 minutes. Fold into a block as before. Wrap in baking paper and chill for 15 minutes. Remove from the fridge and repeat the rolling and folding twice (so it has been rolled and folded four times all together). Wrap in baking paper and chill for at least 30 minutes before using. Remove from the fridge and repeat the rolling and folding twice (so it has been rolled and folded four times all together). Wrap in baking paper and chill for at least 30 minutes before using. When you use the pastry for a pie, cut one-third off for the lid. Roll the larger piece out to about 3mm thick and transfer to your pie dish. Trim the pastry, and roll the trimmings with the remaining pastry to form a lid. You can use the pastry for pasties as well. Simply roll and cut into circles. Chilling the filled pastry before baking is a good idea to ensure you get the maximum puff. When you use the pastry for a pie, cut one-third off for the lid. Roll the larger piece out to about 3mm thick and transfer to your pie dish. Trim the pastry, and roll the trimmings with the remaining pastry to form a lid. You can use the pastry for pasties as well. Simply roll and cut into circles. Chilling the filled pastry before baking is a good idea to ensure you get the maximum puff. Recipe tips This rough puff pastry recipe makes 500g/1lb 2oz, ideal for topping a large oven-baked pie. The uncooked pastry can be frozen for up to 6 months, well wrapped, before using.
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"title": "How to make rough puff pastry recipe",
"content": "An average of 3.4 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_puff_pastry_65905_16x9.jpg When you want really tasty, buttery pastry, it is best to make your own from scratch. This rough puff is an easier version of the full puff pastry, but no less delicious. Make double and freeze half to make my leftovers pie in an instant. 300g/10½oz plain flour, plus extra for dusting½ tsp fine salt225g/8oz unsalted butter, cold and cut into small cubes150ml/5fl oz ice-cold water1 tsp lemon juice 300g/10½oz plain flour, plus extra for dusting ½ tsp fine salt 225g/8oz unsalted butter, cold and cut into small cubes 150ml/5fl oz ice-cold water 1 tsp lemon juice Method Place the flour, salt and butter in a large bowl. Rub the butter gently through the flour, make sure that chunks of butter remain in the mixture. Gradually add the cold water and lemon juice. Use your hands to bring the ingredients together into a rough dough. Tip the dough out onto a lightly floured work surface and form into a scraggy ball. Place in an air-tight box and chill in the fridge for 15 minutes. Tip the pastry out onto a lightly floured work surface, and roll out into a rectangle that is about 1cm/½in thick and three times as long as it is wide. Brush any excess flour off. Fold the top third of the pastry down and the bottom third up over that to create a block. Turn 90 degrees and roll out to the same size rectangle as before. Fold into a block as before. Wrap in baking paper and chill for 15 minutes. Remove from the fridge and repeat the rolling and folding twice (so it has been rolled and folded four times all together). Wrap in baking paper and chill for at least 30 minutes before using.When you use the pastry for a pie, cut one-third off for the lid. Roll the larger piece out to about 3mm thick and transfer to your pie dish. Trim the pastry, and roll the trimmings with the remaining pastry to form a lid. You can use the pastry for pasties as well. Simply roll and cut into circles. Chilling the filled pastry before baking is a good idea to ensure you get the maximum puff. Place the flour, salt and butter in a large bowl. Rub the butter gently through the flour, make sure that chunks of butter remain in the mixture. Gradually add the cold water and lemon juice. Use your hands to bring the ingredients together into a rough dough. Place the flour, salt and butter in a large bowl. Rub the butter gently through the flour, make sure that chunks of butter remain in the mixture. Gradually add the cold water and lemon juice. Use your hands to bring the ingredients together into a rough dough. Tip the dough out onto a lightly floured work surface and form into a scraggy ball. Place in an air-tight box and chill in the fridge for 15 minutes. Tip the dough out onto a lightly floured work surface and form into a scraggy ball. Place in an air-tight box and chill in the fridge for 15 minutes. Tip the pastry out onto a lightly floured work surface, and roll out into a rectangle that is about 1cm/½in thick and three times as long as it is wide. Brush any excess flour off. Tip the pastry out onto a lightly floured work surface, and roll out into a rectangle that is about 1cm/½in thick and three times as long as it is wide. Brush any excess flour off. Fold the top third of the pastry down and the bottom third up over that to create a block. Turn 90 degrees and roll out to the same size rectangle as before. Fold the top third of the pastry down and the bottom third up over that to create a block. Turn 90 degrees and roll out to the same size rectangle as before. Fold into a block as before. Wrap in baking paper and chill for 15 minutes. Fold into a block as before. Wrap in baking paper and chill for 15 minutes. Remove from the fridge and repeat the rolling and folding twice (so it has been rolled and folded four times all together). Wrap in baking paper and chill for at least 30 minutes before using. Remove from the fridge and repeat the rolling and folding twice (so it has been rolled and folded four times all together). Wrap in baking paper and chill for at least 30 minutes before using. When you use the pastry for a pie, cut one-third off for the lid. Roll the larger piece out to about 3mm thick and transfer to your pie dish. Trim the pastry, and roll the trimmings with the remaining pastry to form a lid. You can use the pastry for pasties as well. Simply roll and cut into circles. Chilling the filled pastry before baking is a good idea to ensure you get the maximum puff. When you use the pastry for a pie, cut one-third off for the lid. Roll the larger piece out to about 3mm thick and transfer to your pie dish. Trim the pastry, and roll the trimmings with the remaining pastry to form a lid. You can use the pastry for pasties as well. Simply roll and cut into circles. Chilling the filled pastry before baking is a good idea to ensure you get the maximum puff. Recipe tips This rough puff pastry recipe makes 500g/1lb 2oz, ideal for topping a large oven-baked pie. The uncooked pastry can be frozen for up to 6 months, well wrapped, before using."
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81c584600e0e6f7ef1cb3930a20fc44d6bf6bd543901b39bdd89a849e43d93a3
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Chocolate chip pan cookie recipe
An average of 3.3 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/choc_chip_pan_cookie_45509_16x9.jpg Here’s a quick way to get the homemade cookie flavour but without the faff of divvying up the dough. It’s all made in one pan and cooked slowly on the hob till you have a lovely crust, but a gooey centre. 150g/5½oz unsalted butter160g/5¾oz brown sugar1 medium free-range egg½ tsp vanilla extract½ tsp almond extract225g/8oz plain flour½ tsp bicarbonate of soda½ tsp salt200g/7oz chocolate chips 150g/5½oz unsalted butter 160g/5¾oz brown sugar 1 medium free-range egg ½ tsp vanilla extract ½ tsp almond extract 225g/8oz plain flour ½ tsp bicarbonate of soda ½ tsp salt 200g/7oz chocolate chips Method Place a small non-stick, thick-based heavy frying pan, about 23cm/9in, on a medium to low heat. Add the butter and allow it to melt, then add the sugar and stir until it has dissolved. Take off the heat and let it cool for a few minutes.While the butter is cooling, lightly beat the egg in a bowl and add the vanilla and almond extracts.Now add the flour, bicarbonate of soda and salt to the mixture in the frying pan, followed by the egg mixture. Stir until you have a smooth cookie batter.Press the batter down and sprinkle over the chocolate chips.Now leave on a low heat for 15–20 minutes. If you find the bottom catches, you may find it helpful to pop a lid on the pan for 5 minutes. What you should end up with is a crisp base and gooey top.Let the cookie cool and set for about 15 minutes. I like to take out slices and eat them warm with ice cream. Place a small non-stick, thick-based heavy frying pan, about 23cm/9in, on a medium to low heat. Add the butter and allow it to melt, then add the sugar and stir until it has dissolved. Take off the heat and let it cool for a few minutes. Place a small non-stick, thick-based heavy frying pan, about 23cm/9in, on a medium to low heat. Add the butter and allow it to melt, then add the sugar and stir until it has dissolved. Take off the heat and let it cool for a few minutes. While the butter is cooling, lightly beat the egg in a bowl and add the vanilla and almond extracts. While the butter is cooling, lightly beat the egg in a bowl and add the vanilla and almond extracts. Now add the flour, bicarbonate of soda and salt to the mixture in the frying pan, followed by the egg mixture. Stir until you have a smooth cookie batter. Now add the flour, bicarbonate of soda and salt to the mixture in the frying pan, followed by the egg mixture. Stir until you have a smooth cookie batter. Press the batter down and sprinkle over the chocolate chips. Press the batter down and sprinkle over the chocolate chips. Now leave on a low heat for 15–20 minutes. If you find the bottom catches, you may find it helpful to pop a lid on the pan for 5 minutes. What you should end up with is a crisp base and gooey top. Now leave on a low heat for 15–20 minutes. If you find the bottom catches, you may find it helpful to pop a lid on the pan for 5 minutes. What you should end up with is a crisp base and gooey top. Let the cookie cool and set for about 15 minutes. I like to take out slices and eat them warm with ice cream. Let the cookie cool and set for about 15 minutes. I like to take out slices and eat them warm with ice cream. Recipe tips You can double up the mixture to have some ready to bake in the freezer. Simply double all the ingredients if you want to do this, cover and place the dough in the freezer.
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"url": "https://www.bbc.co.uk/food/recipes/choc_chip_pan_cookie_45509",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate chip pan cookie recipe",
"content": "An average of 3.3 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/choc_chip_pan_cookie_45509_16x9.jpg Here’s a quick way to get the homemade cookie flavour but without the faff of divvying up the dough. It’s all made in one pan and cooked slowly on the hob till you have a lovely crust, but a gooey centre. 150g/5½oz unsalted butter160g/5¾oz brown sugar1 medium free-range egg½ tsp vanilla extract½ tsp almond extract225g/8oz plain flour½ tsp bicarbonate of soda½ tsp salt200g/7oz chocolate chips 150g/5½oz unsalted butter 160g/5¾oz brown sugar 1 medium free-range egg ½ tsp vanilla extract ½ tsp almond extract 225g/8oz plain flour ½ tsp bicarbonate of soda ½ tsp salt 200g/7oz chocolate chips Method Place a small non-stick, thick-based heavy frying pan, about 23cm/9in, on a medium to low heat. Add the butter and allow it to melt, then add the sugar and stir until it has dissolved. Take off the heat and let it cool for a few minutes.While the butter is cooling, lightly beat the egg in a bowl and add the vanilla and almond extracts.Now add the flour, bicarbonate of soda and salt to the mixture in the frying pan, followed by the egg mixture. Stir until you have a smooth cookie batter.Press the batter down and sprinkle over the chocolate chips.Now leave on a low heat for 15–20 minutes. If you find the bottom catches, you may find it helpful to pop a lid on the pan for 5 minutes. What you should end up with is a crisp base and gooey top.Let the cookie cool and set for about 15 minutes. I like to take out slices and eat them warm with ice cream. Place a small non-stick, thick-based heavy frying pan, about 23cm/9in, on a medium to low heat. Add the butter and allow it to melt, then add the sugar and stir until it has dissolved. Take off the heat and let it cool for a few minutes. Place a small non-stick, thick-based heavy frying pan, about 23cm/9in, on a medium to low heat. Add the butter and allow it to melt, then add the sugar and stir until it has dissolved. Take off the heat and let it cool for a few minutes. While the butter is cooling, lightly beat the egg in a bowl and add the vanilla and almond extracts. While the butter is cooling, lightly beat the egg in a bowl and add the vanilla and almond extracts. Now add the flour, bicarbonate of soda and salt to the mixture in the frying pan, followed by the egg mixture. Stir until you have a smooth cookie batter. Now add the flour, bicarbonate of soda and salt to the mixture in the frying pan, followed by the egg mixture. Stir until you have a smooth cookie batter. Press the batter down and sprinkle over the chocolate chips. Press the batter down and sprinkle over the chocolate chips. Now leave on a low heat for 15–20 minutes. If you find the bottom catches, you may find it helpful to pop a lid on the pan for 5 minutes. What you should end up with is a crisp base and gooey top. Now leave on a low heat for 15–20 minutes. If you find the bottom catches, you may find it helpful to pop a lid on the pan for 5 minutes. What you should end up with is a crisp base and gooey top. Let the cookie cool and set for about 15 minutes. I like to take out slices and eat them warm with ice cream. Let the cookie cool and set for about 15 minutes. I like to take out slices and eat them warm with ice cream. Recipe tips You can double up the mixture to have some ready to bake in the freezer. Simply double all the ingredients if you want to do this, cover and place the dough in the freezer."
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a90ed76877237b7066fc9c2b6443fe34ee59258952a19c55621d16af32f6914b
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Slow cooker beef casserole recipe
An average of 3.5 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_stew_34234_16x9.jpg A slow cooker beef casserole recipe you'll make time and time again - no browning required! We've added a little orange peel, black olives, bay and red wine for a Provençal flavour. Each serving (excluding mash or rice) provides 354 kcal, 33g protein, 9.1g carbohydrate (of which 7.2g sugars), 16g fat (of which 5.7g saturates), 3.6g fibre and 1.4g salt. 500g/1lb 2oz braising steak, brisket or shin of beef cut into 2cm/1in chunks150ml/5fl oz red wine3 garlic cloves2 medium onions, sliced1 strip orange peel1 bay leaf1 tsp olive oil100g/3½oz smoked bacon lardons2 carrots, sliced1 tbsp chopped parsleyhandful black olivessalt and freshly ground black pepper 500g/1lb 2oz braising steak, brisket or shin of beef cut into 2cm/1in chunks 150ml/5fl oz red wine 3 garlic cloves 2 medium onions, sliced 1 strip orange peel 1 bay leaf 1 tsp olive oil 100g/3½oz smoked bacon lardons 2 carrots, sliced 1 tbsp chopped parsley handful black olives salt and freshly ground black pepper Method Put the beef into a large bowl with the red wine, peeled garlic cloves, sliced onions, orange peel and bay leaf. Season with salt and pepper and give it all a stir. Cover the bowl with cling film and refrigerate for 30 minutes or overnight if cooking in the morning.In the morning, add the olive oil to the bottom of the slow cooker with the bacon lardons. Tip half the beef and its marinade into the slow cooker. Add in the carrots, then tip the rest of the beef on top. Put the lid on the slow cooker and cook on high for 8-10 hours.When ready to serve, stir in the chopped parsley and black olives. Serve the casserole with creamy mash or rice. Put the beef into a large bowl with the red wine, peeled garlic cloves, sliced onions, orange peel and bay leaf. Season with salt and pepper and give it all a stir. Cover the bowl with cling film and refrigerate for 30 minutes or overnight if cooking in the morning. Put the beef into a large bowl with the red wine, peeled garlic cloves, sliced onions, orange peel and bay leaf. Season with salt and pepper and give it all a stir. Cover the bowl with cling film and refrigerate for 30 minutes or overnight if cooking in the morning. In the morning, add the olive oil to the bottom of the slow cooker with the bacon lardons. Tip half the beef and its marinade into the slow cooker. Add in the carrots, then tip the rest of the beef on top. Put the lid on the slow cooker and cook on high for 8-10 hours. In the morning, add the olive oil to the bottom of the slow cooker with the bacon lardons. Tip half the beef and its marinade into the slow cooker. Add in the carrots, then tip the rest of the beef on top. Put the lid on the slow cooker and cook on high for 8-10 hours. When ready to serve, stir in the chopped parsley and black olives. Serve the casserole with creamy mash or rice. When ready to serve, stir in the chopped parsley and black olives. Serve the casserole with creamy mash or rice. Recipe tips If you prefer a thicker sauce for this slow cooker beef casserole, combine a tablespoon of flour with a tablespoon of butter, mashing together with a fork until completely combined. Take a mugful of the cooking juices out of the slow cooker and bring to the boil in a small saucepan. Add the butter mixture and simmer, stirring, until it is melted and the sauce is thickened. Return the thickened gravy to the slow cooker and stir throughout.
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_beef_stew_34234",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker beef casserole recipe",
"content": "An average of 3.5 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_beef_stew_34234_16x9.jpg A slow cooker beef casserole recipe you'll make time and time again - no browning required! We've added a little orange peel, black olives, bay and red wine for a Provençal flavour. Each serving (excluding mash or rice) provides 354 kcal, 33g protein, 9.1g carbohydrate (of which 7.2g sugars), 16g fat (of which 5.7g saturates), 3.6g fibre and 1.4g salt. 500g/1lb 2oz braising steak, brisket or shin of beef cut into 2cm/1in chunks150ml/5fl oz red wine3 garlic cloves2 medium onions, sliced1 strip orange peel1 bay leaf1 tsp olive oil100g/3½oz smoked bacon lardons2 carrots, sliced1 tbsp chopped parsleyhandful black olivessalt and freshly ground black pepper 500g/1lb 2oz braising steak, brisket or shin of beef cut into 2cm/1in chunks 150ml/5fl oz red wine 3 garlic cloves 2 medium onions, sliced 1 strip orange peel 1 bay leaf 1 tsp olive oil 100g/3½oz smoked bacon lardons 2 carrots, sliced 1 tbsp chopped parsley handful black olives salt and freshly ground black pepper Method Put the beef into a large bowl with the red wine, peeled garlic cloves, sliced onions, orange peel and bay leaf. Season with salt and pepper and give it all a stir. Cover the bowl with cling film and refrigerate for 30 minutes or overnight if cooking in the morning.In the morning, add the olive oil to the bottom of the slow cooker with the bacon lardons. Tip half the beef and its marinade into the slow cooker. Add in the carrots, then tip the rest of the beef on top. Put the lid on the slow cooker and cook on high for 8-10 hours.When ready to serve, stir in the chopped parsley and black olives. Serve the casserole with creamy mash or rice. Put the beef into a large bowl with the red wine, peeled garlic cloves, sliced onions, orange peel and bay leaf. Season with salt and pepper and give it all a stir. Cover the bowl with cling film and refrigerate for 30 minutes or overnight if cooking in the morning. Put the beef into a large bowl with the red wine, peeled garlic cloves, sliced onions, orange peel and bay leaf. Season with salt and pepper and give it all a stir. Cover the bowl with cling film and refrigerate for 30 minutes or overnight if cooking in the morning. In the morning, add the olive oil to the bottom of the slow cooker with the bacon lardons. Tip half the beef and its marinade into the slow cooker. Add in the carrots, then tip the rest of the beef on top. Put the lid on the slow cooker and cook on high for 8-10 hours. In the morning, add the olive oil to the bottom of the slow cooker with the bacon lardons. Tip half the beef and its marinade into the slow cooker. Add in the carrots, then tip the rest of the beef on top. Put the lid on the slow cooker and cook on high for 8-10 hours. When ready to serve, stir in the chopped parsley and black olives. Serve the casserole with creamy mash or rice. When ready to serve, stir in the chopped parsley and black olives. Serve the casserole with creamy mash or rice. Recipe tips If you prefer a thicker sauce for this slow cooker beef casserole, combine a tablespoon of flour with a tablespoon of butter, mashing together with a fork until completely combined. Take a mugful of the cooking juices out of the slow cooker and bring to the boil in a small saucepan. Add the butter mixture and simmer, stirring, until it is melted and the sauce is thickened. Return the thickened gravy to the slow cooker and stir throughout."
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7796e51aaa58b149a526abcf3f58289e80b633afe7eef05a1c0ac6d3449a1395
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Easy fruit cake recipe
Easy fruit cake (Granny’s cake) An average of 3.7 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grannys_cake_88424_16x9.jpg This isn’t my granny’s cake, but the granny of a former neighbour. It’s an easy fruit cake recipe from my mum’s repertoire and I get one of these made for me every Christmas and birthday. 450g/1lb self-raising flour125g/4oz caster sugar1 tsp baking powder1 tsp mixed spicepinch salt125g/4oz unsalted butter450g/1lb mixed fruit and peel1 tsp bicarbonate of soda 250ml/9fl oz milk 450g/1lb self-raising flour 125g/4oz caster sugar 1 tsp baking powder 1 tsp mixed spice pinch salt 125g/4oz unsalted butter 450g/1lb mixed fruit and peel 1 tsp bicarbonate of soda 250ml/9fl oz milk Method Preheat the oven to gas 150C/300F/Gas 2. Grease and line a 1.4kg/3lb loaf tin.In a bowl sift together the flour, sugar, baking powder, mixed spice and salt. Rub in the butter and then fold in the mixed fruit.Stir the bicarbonate of soda into the milk then add to the mix and stir until well combined. Spoon the mixture into the loaf tin and place in the oven for 1hr 45 minutes. Keep an eye on the cake and cover it with a sheet of foil if it’s getting too dark.Allow to cool a little and then turn out. Serve in slices with plenty of butter. Preheat the oven to gas 150C/300F/Gas 2. Grease and line a 1.4kg/3lb loaf tin. Preheat the oven to gas 150C/300F/Gas 2. Grease and line a 1.4kg/3lb loaf tin. In a bowl sift together the flour, sugar, baking powder, mixed spice and salt. In a bowl sift together the flour, sugar, baking powder, mixed spice and salt. Rub in the butter and then fold in the mixed fruit. Rub in the butter and then fold in the mixed fruit. Stir the bicarbonate of soda into the milk then add to the mix and stir until well combined. Stir the bicarbonate of soda into the milk then add to the mix and stir until well combined. Spoon the mixture into the loaf tin and place in the oven for 1hr 45 minutes. Keep an eye on the cake and cover it with a sheet of foil if it’s getting too dark. Spoon the mixture into the loaf tin and place in the oven for 1hr 45 minutes. Keep an eye on the cake and cover it with a sheet of foil if it’s getting too dark. Allow to cool a little and then turn out. Serve in slices with plenty of butter. Allow to cool a little and then turn out. Serve in slices with plenty of butter.
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"url": "https://www.bbc.co.uk/food/recipes/grannys_cake_88424",
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"title": "Easy fruit cake recipe",
"content": "Easy fruit cake (Granny’s cake) An average of 3.7 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grannys_cake_88424_16x9.jpg This isn’t my granny’s cake, but the granny of a former neighbour. It’s an easy fruit cake recipe from my mum’s repertoire and I get one of these made for me every Christmas and birthday. 450g/1lb self-raising flour125g/4oz caster sugar1 tsp baking powder1 tsp mixed spicepinch salt125g/4oz unsalted butter450g/1lb mixed fruit and peel1 tsp bicarbonate of soda 250ml/9fl oz milk 450g/1lb self-raising flour 125g/4oz caster sugar 1 tsp baking powder 1 tsp mixed spice pinch salt 125g/4oz unsalted butter 450g/1lb mixed fruit and peel 1 tsp bicarbonate of soda 250ml/9fl oz milk Method Preheat the oven to gas 150C/300F/Gas 2. Grease and line a 1.4kg/3lb loaf tin.In a bowl sift together the flour, sugar, baking powder, mixed spice and salt. Rub in the butter and then fold in the mixed fruit.Stir the bicarbonate of soda into the milk then add to the mix and stir until well combined. Spoon the mixture into the loaf tin and place in the oven for 1hr 45 minutes. Keep an eye on the cake and cover it with a sheet of foil if it’s getting too dark.Allow to cool a little and then turn out. Serve in slices with plenty of butter. Preheat the oven to gas 150C/300F/Gas 2. Grease and line a 1.4kg/3lb loaf tin. Preheat the oven to gas 150C/300F/Gas 2. Grease and line a 1.4kg/3lb loaf tin. In a bowl sift together the flour, sugar, baking powder, mixed spice and salt. In a bowl sift together the flour, sugar, baking powder, mixed spice and salt. Rub in the butter and then fold in the mixed fruit. Rub in the butter and then fold in the mixed fruit. Stir the bicarbonate of soda into the milk then add to the mix and stir until well combined. Stir the bicarbonate of soda into the milk then add to the mix and stir until well combined. Spoon the mixture into the loaf tin and place in the oven for 1hr 45 minutes. Keep an eye on the cake and cover it with a sheet of foil if it’s getting too dark. Spoon the mixture into the loaf tin and place in the oven for 1hr 45 minutes. Keep an eye on the cake and cover it with a sheet of foil if it’s getting too dark. Allow to cool a little and then turn out. Serve in slices with plenty of butter. Allow to cool a little and then turn out. Serve in slices with plenty of butter."
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d9200cb3f700c815d8bbfd81f5e839b5e68b6570a70314e4a6142b91dcd70de9
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Steamed syrup sponge pudding recipe
An average of 4.9 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_syrup_sponge_86564_16x9.jpg Try the Hairy Bikers’ recipe for a classic steamed syrup sponge, simple to make and guaranteed to impress. For this recipe you will need a 1.2 litre/2 pint pudding basin. 175g/6oz butter, softened, plus extra for greasing100g/3½oz golden syrup125g/4½oz golden caster sugar1 unwaxed lemon, zest only3 free-range eggs, lightly beaten175g/6oz self-raising flour 175g/6oz butter, softened, plus extra for greasing 100g/3½oz golden syrup 125g/4½oz golden caster sugar 1 unwaxed lemon, zest only 3 free-range eggs, lightly beaten 175g/6oz self-raising flour 4–5 tbsp golden syrupcustard 4–5 tbsp golden syrup custard Method Generously butter the inside of a 1.2 litre/2 pint pudding basin, and cut a circle about two times larger than the pudding basin diameter, of baking paper and kitchen foil. Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside. Beat the remaining 50g/2oz golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour. Whisk in the remaining beaten eggs and flour. The mixture should be a just dropping consistency. (Add a splash of milk if the mixture is very thick.)Spoon the mixture into the pudding basin and smooth the surface.Pleat the baking paper by folding over an inch of paper in the centre. Repeat with the foil. This allows for expansion of the pudding as it cooks. Cover the basin with the circle of baking paper, with the pleat in the centre of the pudding. Cover the paper with the circle of kitchen foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess paper and foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal. Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1¾ hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.)The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and baking paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes.Cut the string from the basin and discard the kitchen foil and paper. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin. To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard. Generously butter the inside of a 1.2 litre/2 pint pudding basin, and cut a circle about two times larger than the pudding basin diameter, of baking paper and kitchen foil. Generously butter the inside of a 1.2 litre/2 pint pudding basin, and cut a circle about two times larger than the pudding basin diameter, of baking paper and kitchen foil. Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside. Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside. Beat the remaining 50g/2oz golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour. Whisk in the remaining beaten eggs and flour. The mixture should be a just dropping consistency. (Add a splash of milk if the mixture is very thick.) Beat the remaining 50g/2oz golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour. Whisk in the remaining beaten eggs and flour. The mixture should be a just dropping consistency. (Add a splash of milk if the mixture is very thick.) Spoon the mixture into the pudding basin and smooth the surface. Spoon the mixture into the pudding basin and smooth the surface. Pleat the baking paper by folding over an inch of paper in the centre. Repeat with the foil. This allows for expansion of the pudding as it cooks. Pleat the baking paper by folding over an inch of paper in the centre. Repeat with the foil. This allows for expansion of the pudding as it cooks. Cover the basin with the circle of baking paper, with the pleat in the centre of the pudding. Cover the paper with the circle of kitchen foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess paper and foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal. Cover the basin with the circle of baking paper, with the pleat in the centre of the pudding. Cover the paper with the circle of kitchen foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess paper and foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal. Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1¾ hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.) Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1¾ hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.) The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and baking paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and baking paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. Cut the string from the basin and discard the kitchen foil and paper. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin. Cut the string from the basin and discard the kitchen foil and paper. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin. To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard. To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard. Recipe tips Be really careful not to let the pan boil dry, but avoid removing the lid of the pan during the first 20 minutes of cooking time if you can, as this can create a flat, heavy sponge.
|
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"url": "https://www.bbc.co.uk/food/recipes/steamed_syrup_sponge_86564",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steamed syrup sponge pudding recipe",
"content": "An average of 4.9 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamed_syrup_sponge_86564_16x9.jpg Try the Hairy Bikers’ recipe for a classic steamed syrup sponge, simple to make and guaranteed to impress. For this recipe you will need a 1.2 litre/2 pint pudding basin. 175g/6oz butter, softened, plus extra for greasing100g/3½oz golden syrup125g/4½oz golden caster sugar1 unwaxed lemon, zest only3 free-range eggs, lightly beaten175g/6oz self-raising flour 175g/6oz butter, softened, plus extra for greasing 100g/3½oz golden syrup 125g/4½oz golden caster sugar 1 unwaxed lemon, zest only 3 free-range eggs, lightly beaten 175g/6oz self-raising flour 4–5 tbsp golden syrupcustard 4–5 tbsp golden syrup custard Method Generously butter the inside of a 1.2 litre/2 pint pudding basin, and cut a circle about two times larger than the pudding basin diameter, of baking paper and kitchen foil. Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside. Beat the remaining 50g/2oz golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour. Whisk in the remaining beaten eggs and flour. The mixture should be a just dropping consistency. (Add a splash of milk if the mixture is very thick.)Spoon the mixture into the pudding basin and smooth the surface.Pleat the baking paper by folding over an inch of paper in the centre. Repeat with the foil. This allows for expansion of the pudding as it cooks. Cover the basin with the circle of baking paper, with the pleat in the centre of the pudding. Cover the paper with the circle of kitchen foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess paper and foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal. Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1¾ hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.)The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and baking paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes.Cut the string from the basin and discard the kitchen foil and paper. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin. To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard. Generously butter the inside of a 1.2 litre/2 pint pudding basin, and cut a circle about two times larger than the pudding basin diameter, of baking paper and kitchen foil. Generously butter the inside of a 1.2 litre/2 pint pudding basin, and cut a circle about two times larger than the pudding basin diameter, of baking paper and kitchen foil. Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside. Spoon 50g/2oz of the golden syrup into the base of the pudding basin and set aside. Beat the remaining 50g/2oz golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour. Whisk in the remaining beaten eggs and flour. The mixture should be a just dropping consistency. (Add a splash of milk if the mixture is very thick.) Beat the remaining 50g/2oz golden syrup, butter, sugar and lemon zest with an electric whisk until light and fluffy. Whisk in half of the eggs followed by half of the flour. Whisk in the remaining beaten eggs and flour. The mixture should be a just dropping consistency. (Add a splash of milk if the mixture is very thick.) Spoon the mixture into the pudding basin and smooth the surface. Spoon the mixture into the pudding basin and smooth the surface. Pleat the baking paper by folding over an inch of paper in the centre. Repeat with the foil. This allows for expansion of the pudding as it cooks. Pleat the baking paper by folding over an inch of paper in the centre. Repeat with the foil. This allows for expansion of the pudding as it cooks. Cover the basin with the circle of baking paper, with the pleat in the centre of the pudding. Cover the paper with the circle of kitchen foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess paper and foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal. Cover the basin with the circle of baking paper, with the pleat in the centre of the pudding. Cover the paper with the circle of kitchen foil, again with the pleat in the centre. Tie the pudding very tightly around the rim with string. Create a carrying handle by tying the excess string across the top of the basin and tying it under the string on the opposite side – this will help you lift the pudding out of the pan once it’s cooked. Trim any excess paper and foil, leaving a 2.5cm/1in border, and turn the edges in on themselves to seal. Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1¾ hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.) Put an upturned heatproof saucer or small trivet in a large, deep saucepan, and place the pudding basin on top. Add enough just-boiled water to the pan to come halfway up the sides of the basin. Cover the pan with a tight-fitting lid and place over a low heat. Allow to steam in the gently simmering water for 1¾ hours, adding more water to the pan if necessary. (Make sure the pan does not boil dry.) The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and baking paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and baking paper) comes out clean. When done, turn off the heat and carefully lift the basin from the water. Leave to stand for 5 minutes. Cut the string from the basin and discard the kitchen foil and paper. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin. Cut the string from the basin and discard the kitchen foil and paper. Run a knife around the edge of the pudding to loosen the sides, carefully turn out onto a deep plate and remove the basin. To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard. To serve, spoon the extra syrup over the pudding, cut into generous wedges and serve with custard. Recipe tips Be really careful not to let the pan boil dry, but avoid removing the lid of the pan during the first 20 minutes of cooking time if you can, as this can create a flat, heavy sponge."
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b2cea88bd862df26babe70766e363eb0c170127ffa138e723dd1cf4c94277fea
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How to make cheesecake recipe
Melt the butter in a medium saucepan over a gentle heat. Brush a little of the melted butter around the base and sides of a 23cm/9in springform tin, then line the base with a circle of baking parchment.Put the biscuits into a large sealable freezer bag, squeeze out the air and seal the top. Use a rolling pin, or a bottle, to crush the biscuits to fine crumbs. Stir the crumbs into the melted butter until completely combined. Press the crumbs into the tin. Use the back of the spoon to compact the crumbs as much as you can in an even layer. Put into the fridge to firm up while you make the cheesecake, roughly 30 mins - 1 hour.Preheat the oven to 180C/350F/Gas 4. To separate the eggs, have three small bowls ready, preferably glass or ceramic. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into the bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (The egg whites will keep for a week in the fridge, and can be whipped up to lighten pancakes.)Slit the vanilla pod lengthwise, and scrape the seeds out with the blunt side of your knife. Scrape the seeds from your knife (or spoon the vanilla paste) into a large mixing bowl with the cream cheese. Beat the cheese and vanilla together with a wooden spoon or a hand-held mixer until smooth.Add the sugar, then beat again till smooth. Now add the eggs and yolks, one at a time, followed by half of the crème fraîche.When the base is well chilled, wrap the outside of the tin in two sheets of wide foil. Ensure that the foil covers the sides of the tin more than halfway, then sit the wrapped tin in a deep roasting tin. Spoon in the cheesecake filling and smooth the top. Boil a kettle full of water. Then place the roasting tin with the cheesecake on the top shelf of the oven. Pour the hot water from the kettle into the roasting tin around the cheesecake so that it comes halfway up the sides and carefully slide the tin into the oven. Bake for 10 minutes at 180C/350F/Gas 4, then turn the oven down to 140C/275F/Gas 1 and cook for another 40-50 minutes until the cheesecake is set, with a slight wobble in the middle. Turn the oven off, and let the cheesecake cool in the oven, with the door ajar. When cool, remove from the oven and chill thoroughly. Cooling the cheesecake slowly will help to prevent the top from cracking.For strawberry sauce, put half of the strawberries into a food processor or blender, add the icing sugar then pulse until smooth. Slice the remaining strawberries and set aside.About half an hour before you want to eat the cheesecake, remove it from the fridge. Sweep a palette knife between the cake and the side of the tin, then carefully unclip the springform. Transfer the cheesecake to a serving plate. Spread the remaining crème fraîche over the surface of the cheesecake - this will cover any cracks that might have appeared. Decorate the top with the sliced strawberries - then cut into wedges and serve with the strawberry sauce poured over. Melt the butter in a medium saucepan over a gentle heat. Brush a little of the melted butter around the base and sides of a 23cm/9in springform tin, then line the base with a circle of baking parchment. Melt the butter in a medium saucepan over a gentle heat. Brush a little of the melted butter around the base and sides of a 23cm/9in springform tin, then line the base with a circle of baking parchment. Put the biscuits into a large sealable freezer bag, squeeze out the air and seal the top. Use a rolling pin, or a bottle, to crush the biscuits to fine crumbs. Put the biscuits into a large sealable freezer bag, squeeze out the air and seal the top. Use a rolling pin, or a bottle, to crush the biscuits to fine crumbs. Stir the crumbs into the melted butter until completely combined. Press the crumbs into the tin. Use the back of the spoon to compact the crumbs as much as you can in an even layer. Put into the fridge to firm up while you make the cheesecake, roughly 30 mins - 1 hour. Stir the crumbs into the melted butter until completely combined. Press the crumbs into the tin. Use the back of the spoon to compact the crumbs as much as you can in an even layer. Put into the fridge to firm up while you make the cheesecake, roughly 30 mins - 1 hour. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To separate the eggs, have three small bowls ready, preferably glass or ceramic. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into the bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (The egg whites will keep for a week in the fridge, and can be whipped up to lighten pancakes.) To separate the eggs, have three small bowls ready, preferably glass or ceramic. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into the bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (The egg whites will keep for a week in the fridge, and can be whipped up to lighten pancakes.) Slit the vanilla pod lengthwise, and scrape the seeds out with the blunt side of your knife. Scrape the seeds from your knife (or spoon the vanilla paste) into a large mixing bowl with the cream cheese. Beat the cheese and vanilla together with a wooden spoon or a hand-held mixer until smooth. Slit the vanilla pod lengthwise, and scrape the seeds out with the blunt side of your knife. Scrape the seeds from your knife (or spoon the vanilla paste) into a large mixing bowl with the cream cheese. Beat the cheese and vanilla together with a wooden spoon or a hand-held mixer until smooth. Add the sugar, then beat again till smooth. Now add the eggs and yolks, one at a time, followed by half of the crème fraîche. Add the sugar, then beat again till smooth. Now add the eggs and yolks, one at a time, followed by half of the crème fraîche. When the base is well chilled, wrap the outside of the tin in two sheets of wide foil. Ensure that the foil covers the sides of the tin more than halfway, then sit the wrapped tin in a deep roasting tin. Spoon in the cheesecake filling and smooth the top. When the base is well chilled, wrap the outside of the tin in two sheets of wide foil. Ensure that the foil covers the sides of the tin more than halfway, then sit the wrapped tin in a deep roasting tin. Spoon in the cheesecake filling and smooth the top. Boil a kettle full of water. Then place the roasting tin with the cheesecake on the top shelf of the oven. Pour the hot water from the kettle into the roasting tin around the cheesecake so that it comes halfway up the sides and carefully slide the tin into the oven. Bake for 10 minutes at 180C/350F/Gas 4, then turn the oven down to 140C/275F/Gas 1 and cook for another 40-50 minutes until the cheesecake is set, with a slight wobble in the middle. Boil a kettle full of water. Then place the roasting tin with the cheesecake on the top shelf of the oven. Pour the hot water from the kettle into the roasting tin around the cheesecake so that it comes halfway up the sides and carefully slide the tin into the oven. Bake for 10 minutes at 180C/350F/Gas 4, then turn the oven down to 140C/275F/Gas 1 and cook for another 40-50 minutes until the cheesecake is set, with a slight wobble in the middle. Turn the oven off, and let the cheesecake cool in the oven, with the door ajar. When cool, remove from the oven and chill thoroughly. Cooling the cheesecake slowly will help to prevent the top from cracking. Turn the oven off, and let the cheesecake cool in the oven, with the door ajar. When cool, remove from the oven and chill thoroughly. Cooling the cheesecake slowly will help to prevent the top from cracking. For strawberry sauce, put half of the strawberries into a food processor or blender, add the icing sugar then pulse until smooth. Slice the remaining strawberries and set aside. For strawberry sauce, put half of the strawberries into a food processor or blender, add the icing sugar then pulse until smooth. Slice the remaining strawberries and set aside. About half an hour before you want to eat the cheesecake, remove it from the fridge. Sweep a palette knife between the cake and the side of the tin, then carefully unclip the springform. Transfer the cheesecake to a serving plate. Spread the remaining crème fraîche over the surface of the cheesecake - this will cover any cracks that might have appeared. Decorate the top with the sliced strawberries - then cut into wedges and serve with the strawberry sauce poured over. About half an hour before you want to eat the cheesecake, remove it from the fridge. Sweep a palette knife between the cake and the side of the tin, then carefully unclip the springform. Transfer the cheesecake to a serving plate. Spread the remaining crème fraîche over the surface of the cheesecake - this will cover any cracks that might have appeared. Decorate the top with the sliced strawberries - then cut into wedges and serve with the strawberry sauce poured over.
|
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"delivery_version": "v1.0",
"title": "How to make cheesecake recipe",
"content": "Melt the butter in a medium saucepan over a gentle heat. Brush a little of the melted butter around the base and sides of a 23cm/9in springform tin, then line the base with a circle of baking parchment.Put the biscuits into a large sealable freezer bag, squeeze out the air and seal the top. Use a rolling pin, or a bottle, to crush the biscuits to fine crumbs. Stir the crumbs into the melted butter until completely combined. Press the crumbs into the tin. Use the back of the spoon to compact the crumbs as much as you can in an even layer. Put into the fridge to firm up while you make the cheesecake, roughly 30 mins - 1 hour.Preheat the oven to 180C/350F/Gas 4. To separate the eggs, have three small bowls ready, preferably glass or ceramic. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into the bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (The egg whites will keep for a week in the fridge, and can be whipped up to lighten pancakes.)Slit the vanilla pod lengthwise, and scrape the seeds out with the blunt side of your knife. Scrape the seeds from your knife (or spoon the vanilla paste) into a large mixing bowl with the cream cheese. Beat the cheese and vanilla together with a wooden spoon or a hand-held mixer until smooth.Add the sugar, then beat again till smooth. Now add the eggs and yolks, one at a time, followed by half of the crème fraîche.When the base is well chilled, wrap the outside of the tin in two sheets of wide foil. Ensure that the foil covers the sides of the tin more than halfway, then sit the wrapped tin in a deep roasting tin. Spoon in the cheesecake filling and smooth the top. Boil a kettle full of water. Then place the roasting tin with the cheesecake on the top shelf of the oven. Pour the hot water from the kettle into the roasting tin around the cheesecake so that it comes halfway up the sides and carefully slide the tin into the oven. Bake for 10 minutes at 180C/350F/Gas 4, then turn the oven down to 140C/275F/Gas 1 and cook for another 40-50 minutes until the cheesecake is set, with a slight wobble in the middle. Turn the oven off, and let the cheesecake cool in the oven, with the door ajar. When cool, remove from the oven and chill thoroughly. Cooling the cheesecake slowly will help to prevent the top from cracking.For strawberry sauce, put half of the strawberries into a food processor or blender, add the icing sugar then pulse until smooth. Slice the remaining strawberries and set aside.About half an hour before you want to eat the cheesecake, remove it from the fridge. Sweep a palette knife between the cake and the side of the tin, then carefully unclip the springform. Transfer the cheesecake to a serving plate. Spread the remaining crème fraîche over the surface of the cheesecake - this will cover any cracks that might have appeared. Decorate the top with the sliced strawberries - then cut into wedges and serve with the strawberry sauce poured over. Melt the butter in a medium saucepan over a gentle heat. Brush a little of the melted butter around the base and sides of a 23cm/9in springform tin, then line the base with a circle of baking parchment. Melt the butter in a medium saucepan over a gentle heat. Brush a little of the melted butter around the base and sides of a 23cm/9in springform tin, then line the base with a circle of baking parchment. Put the biscuits into a large sealable freezer bag, squeeze out the air and seal the top. Use a rolling pin, or a bottle, to crush the biscuits to fine crumbs. Put the biscuits into a large sealable freezer bag, squeeze out the air and seal the top. Use a rolling pin, or a bottle, to crush the biscuits to fine crumbs. Stir the crumbs into the melted butter until completely combined. Press the crumbs into the tin. Use the back of the spoon to compact the crumbs as much as you can in an even layer. Put into the fridge to firm up while you make the cheesecake, roughly 30 mins - 1 hour. Stir the crumbs into the melted butter until completely combined. Press the crumbs into the tin. Use the back of the spoon to compact the crumbs as much as you can in an even layer. Put into the fridge to firm up while you make the cheesecake, roughly 30 mins - 1 hour. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To separate the eggs, have three small bowls ready, preferably glass or ceramic. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into the bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (The egg whites will keep for a week in the fridge, and can be whipped up to lighten pancakes.) To separate the eggs, have three small bowls ready, preferably glass or ceramic. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack, tipping the yolk into one half of the shell. Let the white drain away into the bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk, it won’t contaminate the clean whites. (The egg whites will keep for a week in the fridge, and can be whipped up to lighten pancakes.) Slit the vanilla pod lengthwise, and scrape the seeds out with the blunt side of your knife. Scrape the seeds from your knife (or spoon the vanilla paste) into a large mixing bowl with the cream cheese. Beat the cheese and vanilla together with a wooden spoon or a hand-held mixer until smooth. Slit the vanilla pod lengthwise, and scrape the seeds out with the blunt side of your knife. Scrape the seeds from your knife (or spoon the vanilla paste) into a large mixing bowl with the cream cheese. Beat the cheese and vanilla together with a wooden spoon or a hand-held mixer until smooth. Add the sugar, then beat again till smooth. Now add the eggs and yolks, one at a time, followed by half of the crème fraîche. Add the sugar, then beat again till smooth. Now add the eggs and yolks, one at a time, followed by half of the crème fraîche. When the base is well chilled, wrap the outside of the tin in two sheets of wide foil. Ensure that the foil covers the sides of the tin more than halfway, then sit the wrapped tin in a deep roasting tin. Spoon in the cheesecake filling and smooth the top. When the base is well chilled, wrap the outside of the tin in two sheets of wide foil. Ensure that the foil covers the sides of the tin more than halfway, then sit the wrapped tin in a deep roasting tin. Spoon in the cheesecake filling and smooth the top. Boil a kettle full of water. Then place the roasting tin with the cheesecake on the top shelf of the oven. Pour the hot water from the kettle into the roasting tin around the cheesecake so that it comes halfway up the sides and carefully slide the tin into the oven. Bake for 10 minutes at 180C/350F/Gas 4, then turn the oven down to 140C/275F/Gas 1 and cook for another 40-50 minutes until the cheesecake is set, with a slight wobble in the middle. Boil a kettle full of water. Then place the roasting tin with the cheesecake on the top shelf of the oven. Pour the hot water from the kettle into the roasting tin around the cheesecake so that it comes halfway up the sides and carefully slide the tin into the oven. Bake for 10 minutes at 180C/350F/Gas 4, then turn the oven down to 140C/275F/Gas 1 and cook for another 40-50 minutes until the cheesecake is set, with a slight wobble in the middle. Turn the oven off, and let the cheesecake cool in the oven, with the door ajar. When cool, remove from the oven and chill thoroughly. Cooling the cheesecake slowly will help to prevent the top from cracking. Turn the oven off, and let the cheesecake cool in the oven, with the door ajar. When cool, remove from the oven and chill thoroughly. Cooling the cheesecake slowly will help to prevent the top from cracking. For strawberry sauce, put half of the strawberries into a food processor or blender, add the icing sugar then pulse until smooth. Slice the remaining strawberries and set aside. For strawberry sauce, put half of the strawberries into a food processor or blender, add the icing sugar then pulse until smooth. Slice the remaining strawberries and set aside. About half an hour before you want to eat the cheesecake, remove it from the fridge. Sweep a palette knife between the cake and the side of the tin, then carefully unclip the springform. Transfer the cheesecake to a serving plate. Spread the remaining crème fraîche over the surface of the cheesecake - this will cover any cracks that might have appeared. Decorate the top with the sliced strawberries - then cut into wedges and serve with the strawberry sauce poured over. About half an hour before you want to eat the cheesecake, remove it from the fridge. Sweep a palette knife between the cake and the side of the tin, then carefully unclip the springform. Transfer the cheesecake to a serving plate. Spread the remaining crème fraîche over the surface of the cheesecake - this will cover any cracks that might have appeared. Decorate the top with the sliced strawberries - then cut into wedges and serve with the strawberry sauce poured over."
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831a6684944c24ae4d71e0d292156576fb89e3a390d433e73187018bc7603ef2
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Classic crème caramel recipe
An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_crme_caramel_44792_16x9.jpg Mary Berry's simple step-by-step guide to the perfect crème caramel. Equipment and preparation: you will need 6 x size 1 (150ml/¼ pint) ramekins. 160g/6oz sugarunsalted butter, for greasing the ramekins 160g/6oz sugar unsalted butter, for greasing the ramekins 4 free-range eggs1 tsp vanilla extract25g/1oz caster sugar600ml/1 pint full-fat milkpouring cream, to serve 4 free-range eggs 1 tsp vanilla extract 25g/1oz caster sugar 600ml/1 pint full-fat milk pouring cream, to serve Method Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in.First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky). Once hard, butter the sides of the ramekins above the level of the caramel.For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl. Whisk together until smooth, then pour the mixture into the prepared ramekins.Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle. Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel can melt.To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream. Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in. Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in. First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky). Once hard, butter the sides of the ramekins above the level of the caramel. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky). Once hard, butter the sides of the ramekins above the level of the caramel. For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed. For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed. Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl. Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl. Whisk together until smooth, then pour the mixture into the prepared ramekins. Whisk together until smooth, then pour the mixture into the prepared ramekins. Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle. Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle. Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing. Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel can melt. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel can melt. To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream. To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream. Recipe tips Make these the day before - if you turn the caramel custard out too soon, the caramel stays in the bottom of the ramekins. But do turn them out just before serving or the caramel will lose its colour. If you prefer, the recipe can be made in a 1.2 litre (2 pint) dish and cooked for 40-50 minutes.
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"title": "Classic crème caramel recipe",
"content": "An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_crme_caramel_44792_16x9.jpg Mary Berry's simple step-by-step guide to the perfect crème caramel. Equipment and preparation: you will need 6 x size 1 (150ml/¼ pint) ramekins. 160g/6oz sugarunsalted butter, for greasing the ramekins 160g/6oz sugar unsalted butter, for greasing the ramekins 4 free-range eggs1 tsp vanilla extract25g/1oz caster sugar600ml/1 pint full-fat milkpouring cream, to serve 4 free-range eggs 1 tsp vanilla extract 25g/1oz caster sugar 600ml/1 pint full-fat milk pouring cream, to serve Method Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in.First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky). Once hard, butter the sides of the ramekins above the level of the caramel.For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl. Whisk together until smooth, then pour the mixture into the prepared ramekins.Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle. Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel can melt.To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream. Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in. Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in. First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky). Once hard, butter the sides of the ramekins above the level of the caramel. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky). Once hard, butter the sides of the ramekins above the level of the caramel. For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed. For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed. Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl. Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl. Whisk together until smooth, then pour the mixture into the prepared ramekins. Whisk together until smooth, then pour the mixture into the prepared ramekins. Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle. Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle. Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing. Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel can melt. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel can melt. To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream. To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream. Recipe tips Make these the day before - if you turn the caramel custard out too soon, the caramel stays in the bottom of the ramekins. But do turn them out just before serving or the caramel will lose its colour. If you prefer, the recipe can be made in a 1.2 litre (2 pint) dish and cooked for 40-50 minutes."
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Microwave chocolate cake recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_chocolate_cake_94613_16x9.jpg Surprise the chocolate-lover in your life by producing this microwave chocolate cake in 30 minutes: it’ll disappear just as quickly – magic. 90g/3¼oz light brown sugar 70g/2½oz self-raising flour 2 tbsp cocoa powder1 tsp espresso coffee powder 1 tsp baking powderpinch salt 50ml/2fl oz sunflower oil, plus extra for greasing 1 large free-range egg55ml/2fl oz hot water 90g/3¼oz light brown sugar 70g/2½oz self-raising flour 2 tbsp cocoa powder 1 tsp espresso coffee powder 1 tsp baking powder pinch salt 50ml/2fl oz sunflower oil, plus extra for greasing 1 large free-range egg 55ml/2fl oz hot water 75g/2⅔oz dark chocolate, broken into pieces 3 tbsp double cream 75g/2⅔oz dark chocolate, broken into pieces 3 tbsp double cream 40g/1½oz white chocolate, broken into pieces 40g/1½oz white chocolate, broken into pieces Method Grease a 15cm/6in silicone microwaveable cake mould with a little oil and line the bottom with a circle of baking paper. Mix the sugar, flour, cocoa, espresso powder, baking powder and salt in a bowl. In a jug, whisk together the oil, egg and hot water. Incorporate the wet ingredients into the dry ingredients, mixing thoroughly until you have a lump-free batter. Pour the mixture into the cake mould and tap a few times on the work surface to dissipate any air bubbles. Cover with cling film. Microwave on full power (800W) for 5 minutes. Remove the cake from the microwave and check if it’s cooked: poke a skewer into the middle, and if it comes out clean the cake is cooked. Leave the cake to stand for 5 minutes while you make the ganache. To make the ganache, melt the chocolate on half power (600W) for 2 minutes, stirring often to ensure it does not burn. Remove from the microwave and add the cream, stirring until smooth and glossy. To decorate, melt the white chocolate in a small bowl on half power (600W) for 1 minute, stirring halfway through, until smooth and runny. Turn out the cake onto a serving plate and leave to cool for a few minutes. Spread the ganache over the cake. Using a teaspoon, drizzle the white chocolate in thin parallel lines across the ganache. Drag a cocktail stick or skewer up and down, pulling through the chocolate to give a feathered effect. Grease a 15cm/6in silicone microwaveable cake mould with a little oil and line the bottom with a circle of baking paper. Grease a 15cm/6in silicone microwaveable cake mould with a little oil and line the bottom with a circle of baking paper. Mix the sugar, flour, cocoa, espresso powder, baking powder and salt in a bowl. In a jug, whisk together the oil, egg and hot water. Mix the sugar, flour, cocoa, espresso powder, baking powder and salt in a bowl. In a jug, whisk together the oil, egg and hot water. Incorporate the wet ingredients into the dry ingredients, mixing thoroughly until you have a lump-free batter. Pour the mixture into the cake mould and tap a few times on the work surface to dissipate any air bubbles. Cover with cling film. Incorporate the wet ingredients into the dry ingredients, mixing thoroughly until you have a lump-free batter. Pour the mixture into the cake mould and tap a few times on the work surface to dissipate any air bubbles. Cover with cling film. Microwave on full power (800W) for 5 minutes. Microwave on full power (800W) for 5 minutes. Remove the cake from the microwave and check if it’s cooked: poke a skewer into the middle, and if it comes out clean the cake is cooked. Leave the cake to stand for 5 minutes while you make the ganache. Remove the cake from the microwave and check if it’s cooked: poke a skewer into the middle, and if it comes out clean the cake is cooked. Leave the cake to stand for 5 minutes while you make the ganache. To make the ganache, melt the chocolate on half power (600W) for 2 minutes, stirring often to ensure it does not burn. Remove from the microwave and add the cream, stirring until smooth and glossy. To make the ganache, melt the chocolate on half power (600W) for 2 minutes, stirring often to ensure it does not burn. Remove from the microwave and add the cream, stirring until smooth and glossy. To decorate, melt the white chocolate in a small bowl on half power (600W) for 1 minute, stirring halfway through, until smooth and runny. To decorate, melt the white chocolate in a small bowl on half power (600W) for 1 minute, stirring halfway through, until smooth and runny. Turn out the cake onto a serving plate and leave to cool for a few minutes. Turn out the cake onto a serving plate and leave to cool for a few minutes. Spread the ganache over the cake. Using a teaspoon, drizzle the white chocolate in thin parallel lines across the ganache. Drag a cocktail stick or skewer up and down, pulling through the chocolate to give a feathered effect. Spread the ganache over the cake. Using a teaspoon, drizzle the white chocolate in thin parallel lines across the ganache. Drag a cocktail stick or skewer up and down, pulling through the chocolate to give a feathered effect.
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"title": "Microwave chocolate cake recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_chocolate_cake_94613_16x9.jpg Surprise the chocolate-lover in your life by producing this microwave chocolate cake in 30 minutes: it’ll disappear just as quickly – magic. 90g/3¼oz light brown sugar 70g/2½oz self-raising flour 2 tbsp cocoa powder1 tsp espresso coffee powder 1 tsp baking powderpinch salt 50ml/2fl oz sunflower oil, plus extra for greasing 1 large free-range egg55ml/2fl oz hot water 90g/3¼oz light brown sugar 70g/2½oz self-raising flour 2 tbsp cocoa powder 1 tsp espresso coffee powder 1 tsp baking powder pinch salt 50ml/2fl oz sunflower oil, plus extra for greasing 1 large free-range egg 55ml/2fl oz hot water 75g/2⅔oz dark chocolate, broken into pieces 3 tbsp double cream 75g/2⅔oz dark chocolate, broken into pieces 3 tbsp double cream 40g/1½oz white chocolate, broken into pieces 40g/1½oz white chocolate, broken into pieces Method Grease a 15cm/6in silicone microwaveable cake mould with a little oil and line the bottom with a circle of baking paper. Mix the sugar, flour, cocoa, espresso powder, baking powder and salt in a bowl. In a jug, whisk together the oil, egg and hot water. Incorporate the wet ingredients into the dry ingredients, mixing thoroughly until you have a lump-free batter. Pour the mixture into the cake mould and tap a few times on the work surface to dissipate any air bubbles. Cover with cling film. Microwave on full power (800W) for 5 minutes. Remove the cake from the microwave and check if it’s cooked: poke a skewer into the middle, and if it comes out clean the cake is cooked. Leave the cake to stand for 5 minutes while you make the ganache. To make the ganache, melt the chocolate on half power (600W) for 2 minutes, stirring often to ensure it does not burn. Remove from the microwave and add the cream, stirring until smooth and glossy. To decorate, melt the white chocolate in a small bowl on half power (600W) for 1 minute, stirring halfway through, until smooth and runny. Turn out the cake onto a serving plate and leave to cool for a few minutes. Spread the ganache over the cake. Using a teaspoon, drizzle the white chocolate in thin parallel lines across the ganache. Drag a cocktail stick or skewer up and down, pulling through the chocolate to give a feathered effect. Grease a 15cm/6in silicone microwaveable cake mould with a little oil and line the bottom with a circle of baking paper. Grease a 15cm/6in silicone microwaveable cake mould with a little oil and line the bottom with a circle of baking paper. Mix the sugar, flour, cocoa, espresso powder, baking powder and salt in a bowl. In a jug, whisk together the oil, egg and hot water. Mix the sugar, flour, cocoa, espresso powder, baking powder and salt in a bowl. In a jug, whisk together the oil, egg and hot water. Incorporate the wet ingredients into the dry ingredients, mixing thoroughly until you have a lump-free batter. Pour the mixture into the cake mould and tap a few times on the work surface to dissipate any air bubbles. Cover with cling film. Incorporate the wet ingredients into the dry ingredients, mixing thoroughly until you have a lump-free batter. Pour the mixture into the cake mould and tap a few times on the work surface to dissipate any air bubbles. Cover with cling film. Microwave on full power (800W) for 5 minutes. Microwave on full power (800W) for 5 minutes. Remove the cake from the microwave and check if it’s cooked: poke a skewer into the middle, and if it comes out clean the cake is cooked. Leave the cake to stand for 5 minutes while you make the ganache. Remove the cake from the microwave and check if it’s cooked: poke a skewer into the middle, and if it comes out clean the cake is cooked. Leave the cake to stand for 5 minutes while you make the ganache. To make the ganache, melt the chocolate on half power (600W) for 2 minutes, stirring often to ensure it does not burn. Remove from the microwave and add the cream, stirring until smooth and glossy. To make the ganache, melt the chocolate on half power (600W) for 2 minutes, stirring often to ensure it does not burn. Remove from the microwave and add the cream, stirring until smooth and glossy. To decorate, melt the white chocolate in a small bowl on half power (600W) for 1 minute, stirring halfway through, until smooth and runny. To decorate, melt the white chocolate in a small bowl on half power (600W) for 1 minute, stirring halfway through, until smooth and runny. Turn out the cake onto a serving plate and leave to cool for a few minutes. Turn out the cake onto a serving plate and leave to cool for a few minutes. Spread the ganache over the cake. Using a teaspoon, drizzle the white chocolate in thin parallel lines across the ganache. Drag a cocktail stick or skewer up and down, pulling through the chocolate to give a feathered effect. Spread the ganache over the cake. Using a teaspoon, drizzle the white chocolate in thin parallel lines across the ganache. Drag a cocktail stick or skewer up and down, pulling through the chocolate to give a feathered effect."
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Treacle pudding recipe
An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/treacle_pudding_80920_16x9.jpg A simple steamed syrup sponge, treacle pudding is guaranteed to please. Steam traditionally or microwave in 5 minutes. 180g/6oz unsalted butter, softened, plus extra for greasing3 tbsp golden syrup180g/6oz plain flour3 tsp baking powder3 free-range eggs180g/6oz demerara sugar1 tbsp black treacle 180g/6oz unsalted butter, softened, plus extra for greasing 3 tbsp golden syrup 180g/6oz plain flour 3 tsp baking powder 3 free-range eggs 180g/6oz demerara sugar 1 tbsp black treacle Method Grease a 1litre/1¾ pints pudding basin with butter. Put the golden syrup in to the bottom of the basin.In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined.Pour the mixture into the basin and cover with a piece of greaseproof paper.Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking.Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary.To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready.Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate. Grease a 1litre/1¾ pints pudding basin with butter. Put the golden syrup in to the bottom of the basin. Grease a 1litre/1¾ pints pudding basin with butter. Put the golden syrup in to the bottom of the basin. In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined. In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined. Pour the mixture into the basin and cover with a piece of greaseproof paper. Pour the mixture into the basin and cover with a piece of greaseproof paper. Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking. Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking. Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary. Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary. To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready. To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready. Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate. Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate. Recipe tips To cook in the microwave, spoon the mixture into the pudding basin until three-quarters full, then smooth the surface with the back of a spoon. Loosely cover with clingfilm (allow room for the clingfilm to inflate as the mixture rises) and place in the microwave for five minutes. The pudding is done when a skewer inserted into the centre comes out clean. Leave to stand for five minutes, before turning out onto a deep plate and remove the basin.
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"title": "Treacle pudding recipe",
"content": "An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/treacle_pudding_80920_16x9.jpg A simple steamed syrup sponge, treacle pudding is guaranteed to please. Steam traditionally or microwave in 5 minutes. 180g/6oz unsalted butter, softened, plus extra for greasing3 tbsp golden syrup180g/6oz plain flour3 tsp baking powder3 free-range eggs180g/6oz demerara sugar1 tbsp black treacle 180g/6oz unsalted butter, softened, plus extra for greasing 3 tbsp golden syrup 180g/6oz plain flour 3 tsp baking powder 3 free-range eggs 180g/6oz demerara sugar 1 tbsp black treacle Method Grease a 1litre/1¾ pints pudding basin with butter. Put the golden syrup in to the bottom of the basin.In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined.Pour the mixture into the basin and cover with a piece of greaseproof paper.Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking.Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary.To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready.Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate. Grease a 1litre/1¾ pints pudding basin with butter. Put the golden syrup in to the bottom of the basin. Grease a 1litre/1¾ pints pudding basin with butter. Put the golden syrup in to the bottom of the basin. In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined. In a separate bowl, using an electric hand whisk, mix the flour, baking powder, butter, eggs, sugar and treacle until well combined. Pour the mixture into the basin and cover with a piece of greaseproof paper. Pour the mixture into the basin and cover with a piece of greaseproof paper. Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking. Take a piece of tin foil and make a pleat down the middle, then place this over the top of pudding basin and tie it in place like a lid. The pleat allows the foil to expand during cooking. Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary. Place an upturned saucer or a ramekin in a deep saucepan and sit the pudding on top. Add boiling water until it comes half-way up the basin. Place a lid on the pan and simmer gently to stream the pudding for about 2¼ hours, topping up the water as necessary. To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready. To check if the pudding is cooked, insert a metal skewer into the pudding. If it comes out clean it is ready. Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate. Carefully remove the pudding from the pan. Loosen the edges by running a table knife around the pudding and turn out onto a plate. Recipe tips To cook in the microwave, spoon the mixture into the pudding basin until three-quarters full, then smooth the surface with the back of a spoon. Loosely cover with clingfilm (allow room for the clingfilm to inflate as the mixture rises) and place in the microwave for five minutes. The pudding is done when a skewer inserted into the centre comes out clean. Leave to stand for five minutes, before turning out onto a deep plate and remove the basin."
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Vanilla mug cake recipe
An average of 3.6 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vanilla_mug_cake_68630_16x9.jpg Made in less than 5 minutes from start to finish, this must be the quickest, most satisfying pudding for one! These timings are based on an 800W microwave, you may need to adjust the timings slightly for other wattages. 20g/1¾oz unsalted butter or dairy-free spread3 tbsp milk or dairy-free milk¼ tsp vanilla bean paste or vanilla extract2 tbsp caster sugar 4 tbsp plain flour ¼ tsp baking powderpinch saltice cream, cake frosting, jam or lemon curd, to serve 20g/1¾oz unsalted butter or dairy-free spread 3 tbsp milk or dairy-free milk ¼ tsp vanilla bean paste or vanilla extract 2 tbsp caster sugar 4 tbsp plain flour ¼ tsp baking powder pinch salt ice cream, cake frosting, jam or lemon curd, to serve Method Set aside a good-sized, microwaveable mug to bake the cake in. Add the butter and milk to another microwaveable mug and microwave on high in 10 second increments, swirling the contents after each blast, until the butter is melted. Stir in the vanilla, followed by the sugar then the flour, baking powder and salt. Beat in the dry ingredients with a fork until there is a fairly smooth mixture. Scrape the mixture into the clean mug.Sit the mug in the centre of the microwave and cook for 1 minute on high (for an 800W microwave, adjust timings for other wattages). If the sponge is firm to the touch, it is ready. If not, continue microwaving in 10 second increments until cooked.Serve warm in the mug with ice cream, cake frosting or a dollop of jam or lemon curd. Set aside a good-sized, microwaveable mug to bake the cake in. Add the butter and milk to another microwaveable mug and microwave on high in 10 second increments, swirling the contents after each blast, until the butter is melted. Set aside a good-sized, microwaveable mug to bake the cake in. Add the butter and milk to another microwaveable mug and microwave on high in 10 second increments, swirling the contents after each blast, until the butter is melted. Stir in the vanilla, followed by the sugar then the flour, baking powder and salt. Beat in the dry ingredients with a fork until there is a fairly smooth mixture. Scrape the mixture into the clean mug. Stir in the vanilla, followed by the sugar then the flour, baking powder and salt. Beat in the dry ingredients with a fork until there is a fairly smooth mixture. Scrape the mixture into the clean mug. Sit the mug in the centre of the microwave and cook for 1 minute on high (for an 800W microwave, adjust timings for other wattages). If the sponge is firm to the touch, it is ready. If not, continue microwaving in 10 second increments until cooked. Sit the mug in the centre of the microwave and cook for 1 minute on high (for an 800W microwave, adjust timings for other wattages). If the sponge is firm to the touch, it is ready. If not, continue microwaving in 10 second increments until cooked. Serve warm in the mug with ice cream, cake frosting or a dollop of jam or lemon curd. Serve warm in the mug with ice cream, cake frosting or a dollop of jam or lemon curd. Recipe tips If you want to make a birthday cake for one, add 1–2 teaspoons of coloured sprinkles with the flour to make this a colourful unicorn cake. You can use the same mug for cooking the cake, but using a clean mug gives better results. Once you’ve mastered this vanilla version, mix it up with citrus zests, ground spices or chocolate chips.
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"title": "Vanilla mug cake recipe",
"content": "An average of 3.6 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vanilla_mug_cake_68630_16x9.jpg Made in less than 5 minutes from start to finish, this must be the quickest, most satisfying pudding for one! These timings are based on an 800W microwave, you may need to adjust the timings slightly for other wattages. 20g/1¾oz unsalted butter or dairy-free spread3 tbsp milk or dairy-free milk¼ tsp vanilla bean paste or vanilla extract2 tbsp caster sugar 4 tbsp plain flour ¼ tsp baking powderpinch saltice cream, cake frosting, jam or lemon curd, to serve 20g/1¾oz unsalted butter or dairy-free spread 3 tbsp milk or dairy-free milk ¼ tsp vanilla bean paste or vanilla extract 2 tbsp caster sugar 4 tbsp plain flour ¼ tsp baking powder pinch salt ice cream, cake frosting, jam or lemon curd, to serve Method Set aside a good-sized, microwaveable mug to bake the cake in. Add the butter and milk to another microwaveable mug and microwave on high in 10 second increments, swirling the contents after each blast, until the butter is melted. Stir in the vanilla, followed by the sugar then the flour, baking powder and salt. Beat in the dry ingredients with a fork until there is a fairly smooth mixture. Scrape the mixture into the clean mug.Sit the mug in the centre of the microwave and cook for 1 minute on high (for an 800W microwave, adjust timings for other wattages). If the sponge is firm to the touch, it is ready. If not, continue microwaving in 10 second increments until cooked.Serve warm in the mug with ice cream, cake frosting or a dollop of jam or lemon curd. Set aside a good-sized, microwaveable mug to bake the cake in. Add the butter and milk to another microwaveable mug and microwave on high in 10 second increments, swirling the contents after each blast, until the butter is melted. Set aside a good-sized, microwaveable mug to bake the cake in. Add the butter and milk to another microwaveable mug and microwave on high in 10 second increments, swirling the contents after each blast, until the butter is melted. Stir in the vanilla, followed by the sugar then the flour, baking powder and salt. Beat in the dry ingredients with a fork until there is a fairly smooth mixture. Scrape the mixture into the clean mug. Stir in the vanilla, followed by the sugar then the flour, baking powder and salt. Beat in the dry ingredients with a fork until there is a fairly smooth mixture. Scrape the mixture into the clean mug. Sit the mug in the centre of the microwave and cook for 1 minute on high (for an 800W microwave, adjust timings for other wattages). If the sponge is firm to the touch, it is ready. If not, continue microwaving in 10 second increments until cooked. Sit the mug in the centre of the microwave and cook for 1 minute on high (for an 800W microwave, adjust timings for other wattages). If the sponge is firm to the touch, it is ready. If not, continue microwaving in 10 second increments until cooked. Serve warm in the mug with ice cream, cake frosting or a dollop of jam or lemon curd. Serve warm in the mug with ice cream, cake frosting or a dollop of jam or lemon curd. Recipe tips If you want to make a birthday cake for one, add 1–2 teaspoons of coloured sprinkles with the flour to make this a colourful unicorn cake. You can use the same mug for cooking the cake, but using a clean mug gives better results. Once you’ve mastered this vanilla version, mix it up with citrus zests, ground spices or chocolate chips."
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Chocolate crispy cakes recipe
An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_crispy_cakes_25316_16x9.jpg A wicked way with chocolate bars and puffed rice cereal, these chewy, crispy cakes are quick, easy and catnip to kids. 5 caramel nougat chocolate bars, chopped150g/5oz butter, chopped, plus extra for greasing100g/3½oz crispy puffed rice cereal75g/3oz dark chocolate 5 caramel nougat chocolate bars, chopped 150g/5oz butter, chopped, plus extra for greasing 100g/3½oz crispy puffed rice cereal 75g/3oz dark chocolate Method Grease a 20cm/8in square, deep-sided tin with butter.Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Add the chocolate bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth.Remove the bowl from the heat, add the crispy rice cereal and fold until coated in the chocolate mixture.Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool.Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden.Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve. Grease a 20cm/8in square, deep-sided tin with butter. Grease a 20cm/8in square, deep-sided tin with butter. Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Add the chocolate bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth. Add the chocolate bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth. Remove the bowl from the heat, add the crispy rice cereal and fold until coated in the chocolate mixture. Remove the bowl from the heat, add the crispy rice cereal and fold until coated in the chocolate mixture. Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool. Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool. Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden. Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden. Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve. Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve.
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"title": "Chocolate crispy cakes recipe",
"content": "An average of 4.5 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_crispy_cakes_25316_16x9.jpg A wicked way with chocolate bars and puffed rice cereal, these chewy, crispy cakes are quick, easy and catnip to kids. 5 caramel nougat chocolate bars, chopped150g/5oz butter, chopped, plus extra for greasing100g/3½oz crispy puffed rice cereal75g/3oz dark chocolate 5 caramel nougat chocolate bars, chopped 150g/5oz butter, chopped, plus extra for greasing 100g/3½oz crispy puffed rice cereal 75g/3oz dark chocolate Method Grease a 20cm/8in square, deep-sided tin with butter.Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Add the chocolate bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth.Remove the bowl from the heat, add the crispy rice cereal and fold until coated in the chocolate mixture.Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool.Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden.Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve. Grease a 20cm/8in square, deep-sided tin with butter. Grease a 20cm/8in square, deep-sided tin with butter. Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water). Add the chocolate bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth. Add the chocolate bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth. Remove the bowl from the heat, add the crispy rice cereal and fold until coated in the chocolate mixture. Remove the bowl from the heat, add the crispy rice cereal and fold until coated in the chocolate mixture. Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool. Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool. Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden. Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden. Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve. Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve."
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a0e2b058a5ecab919c271d48629fca196ec8b601e818211260b05ae24574860c
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Fennel and butternut squash stew recipe
Fennel and butternut squash stew with cannellini beans An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_stew_89511_16x9.jpg A vegan butternut squash stew for your pressure cooker that’s simple, healthy and quick to cook – from chopping board to table in 30 minutes. Each serving provides 191 kcal, 7g protein, 20g carbohydrates (of which 6g sugars), 6.5g fat (of which 1g saturates), 9g fibre and 1.3g salt. 2 tbsp olive oil 1 large fennel bulb, approx. 250g/9oz, sliced, fronds reserved 2 garlic cloves, grated 1 tsp sea salt½ tsp black pepper2 bay leaves ½ tbsp fennel seeds, lightly crushed 4 tbsp dry white wine 1 butternut squash, peeled, seeds removed (approx. 425g/15oz), cut into 2cm/¾in pieces 400g tin cannellini beans (or butter beans), rinsed and drained 500ml/18fl oz vegetable stock 2 red chillies, 1 whole and 1 finely sliced 2 tbsp olive oil 1 large fennel bulb, approx. 250g/9oz, sliced, fronds reserved 2 garlic cloves, grated 1 tsp sea salt ½ tsp black pepper 2 bay leaves ½ tbsp fennel seeds, lightly crushed 4 tbsp dry white wine 1 butternut squash, peeled, seeds removed (approx. 425g/15oz), cut into 2cm/¾in pieces 400g tin cannellini beans (or butter beans), rinsed and drained 500ml/18fl oz vegetable stock 2 red chillies, 1 whole and 1 finely sliced Method Heat the oil in the pressure cooker over a medium heat. Add the fennel, garlic, salt and pepper and fry for 4–6 minutes, until fragrant. Add the bay leaves and fennel seeds and fry for another minute. Pour in the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the squash, beans, stock and the whole red chilli. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 10 minutes. (If using an electric pressure cooker, use the high pressure setting for 10 minutes).Remove the pressure cooker from the heat and leave to depressurise. To serve, top the stew with the sliced red chilli and reserved fennel fronds. Serve with crusty bread. Heat the oil in the pressure cooker over a medium heat. Add the fennel, garlic, salt and pepper and fry for 4–6 minutes, until fragrant. Heat the oil in the pressure cooker over a medium heat. Add the fennel, garlic, salt and pepper and fry for 4–6 minutes, until fragrant. Add the bay leaves and fennel seeds and fry for another minute. Pour in the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the bay leaves and fennel seeds and fry for another minute. Pour in the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the squash, beans, stock and the whole red chilli. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 10 minutes. (If using an electric pressure cooker, use the high pressure setting for 10 minutes). Add the squash, beans, stock and the whole red chilli. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 10 minutes. (If using an electric pressure cooker, use the high pressure setting for 10 minutes). Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. To serve, top the stew with the sliced red chilli and reserved fennel fronds. Serve with crusty bread. To serve, top the stew with the sliced red chilli and reserved fennel fronds. Serve with crusty bread.
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"content": "Fennel and butternut squash stew with cannellini beans An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_stew_89511_16x9.jpg A vegan butternut squash stew for your pressure cooker that’s simple, healthy and quick to cook – from chopping board to table in 30 minutes. Each serving provides 191 kcal, 7g protein, 20g carbohydrates (of which 6g sugars), 6.5g fat (of which 1g saturates), 9g fibre and 1.3g salt. 2 tbsp olive oil 1 large fennel bulb, approx. 250g/9oz, sliced, fronds reserved 2 garlic cloves, grated 1 tsp sea salt½ tsp black pepper2 bay leaves ½ tbsp fennel seeds, lightly crushed 4 tbsp dry white wine 1 butternut squash, peeled, seeds removed (approx. 425g/15oz), cut into 2cm/¾in pieces 400g tin cannellini beans (or butter beans), rinsed and drained 500ml/18fl oz vegetable stock 2 red chillies, 1 whole and 1 finely sliced 2 tbsp olive oil 1 large fennel bulb, approx. 250g/9oz, sliced, fronds reserved 2 garlic cloves, grated 1 tsp sea salt ½ tsp black pepper 2 bay leaves ½ tbsp fennel seeds, lightly crushed 4 tbsp dry white wine 1 butternut squash, peeled, seeds removed (approx. 425g/15oz), cut into 2cm/¾in pieces 400g tin cannellini beans (or butter beans), rinsed and drained 500ml/18fl oz vegetable stock 2 red chillies, 1 whole and 1 finely sliced Method Heat the oil in the pressure cooker over a medium heat. Add the fennel, garlic, salt and pepper and fry for 4–6 minutes, until fragrant. Add the bay leaves and fennel seeds and fry for another minute. Pour in the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the squash, beans, stock and the whole red chilli. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 10 minutes. (If using an electric pressure cooker, use the high pressure setting for 10 minutes).Remove the pressure cooker from the heat and leave to depressurise. To serve, top the stew with the sliced red chilli and reserved fennel fronds. Serve with crusty bread. Heat the oil in the pressure cooker over a medium heat. Add the fennel, garlic, salt and pepper and fry for 4–6 minutes, until fragrant. Heat the oil in the pressure cooker over a medium heat. Add the fennel, garlic, salt and pepper and fry for 4–6 minutes, until fragrant. Add the bay leaves and fennel seeds and fry for another minute. Pour in the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the bay leaves and fennel seeds and fry for another minute. Pour in the wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Add the squash, beans, stock and the whole red chilli. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 10 minutes. (If using an electric pressure cooker, use the high pressure setting for 10 minutes). Add the squash, beans, stock and the whole red chilli. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 10 minutes. (If using an electric pressure cooker, use the high pressure setting for 10 minutes). Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. To serve, top the stew with the sliced red chilli and reserved fennel fronds. Serve with crusty bread. To serve, top the stew with the sliced red chilli and reserved fennel fronds. Serve with crusty bread."
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Pressure cooker pho ga (chicken noodle soup) recipe
An average of 0.0 out of 5 stars from 0 ratings One of my favourite recipes when I’m in need of a big hug in a bowl, this all-in-one dish is perfect for a weeknight supper. 1 large brown onion, approx 200g/7oz, halved1 large piece fresh root ginger, approx 125g/4½oz, halved lengthways1kg/2lb 4oz chicken thighs and drumsticks (skin on)1 tbsp sea salt 2 tbsp soft brown sugar7 tbsp fish sauce 2 tbsp coriander seeds 1 tbsp fennel seeds 3 star anise 1 cinnamon stick3 cloves 1 bunch fresh coriander 400g/14oz dried wide rice noodles (also known as flat or ribbon noodles)1 bunch fresh mint, leaves only1 bunch fresh Thai basil or regular basil, leaves only1 small red onion, sliced along the grain6 tbsp sriracha chilli sauce6 tbsp hoisin sauce300g/10½oz beansprouts, rinsed and drained3 limes, halved 1 large brown onion, approx 200g/7oz, halved 1 large piece fresh root ginger, approx 125g/4½oz, halved lengthways 1kg/2lb 4oz chicken thighs and drumsticks (skin on) 1 tbsp sea salt 2 tbsp soft brown sugar 7 tbsp fish sauce 2 tbsp coriander seeds 1 tbsp fennel seeds 3 star anise 1 cinnamon stick 3 cloves 1 bunch fresh coriander 400g/14oz dried wide rice noodles (also known as flat or ribbon noodles) 1 bunch fresh mint, leaves only 1 bunch fresh Thai basil or regular basil, leaves only 1 small red onion, sliced along the grain 6 tbsp sriracha chilli sauce 6 tbsp hoisin sauce 300g/10½oz beansprouts, rinsed and drained 3 limes, halved Method Preheat the grill to medium–high. Lay the onion and ginger cut-side down on the grill tray and place under the hot grill until the skin is black and blistered. Leave to cool, then remove the blackened parts of the skin to reveal the slightly softened flesh. Put the onion and ginger in the pressure cooker and add the chicken, salt, sugar and 4 tablespoons of the fish sauce. Place a small non-stick frying pan over a medium heat. When hot, add the coriander seeds, fennel seeds, star anise, cinnamon and cloves and toast until aromatic. Add these to the pressure cooker. Slice the stems off the bunch of coriander and add to the pressure cooker. Add 3 litres/5¼ pints cold water to cover all the ingredients. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 30 minutes. (If using an electric pressure cooker, use the high pressure setting for 30 minutes.)After 15 minutes, cook the noodles according to the packet instructions, then drain and rinse under cold water. Set aside. Bunch the mint and basil leaves together with the coriander leaves and finely slice all the herbs. Set aside. Separate the red onion slices and set aside. In six dipping bowls, add 1 tablespoon sriracha sauce and dollop a tablespoon hoisin sauce next to it. The sauces aren’t intended to be mixed, they just sit next to each other in the bowls. Remove the pressure cooker from the heat and leave to depressurise. Lift out the chicken and pull the meat from the bones; set aside. Strain the soup through a fine mesh sieve into another pan; discard the solids. Season the soup with 3 tablespoons of fish sauce, then taste and add sea salt if necessary. Divide the noodles into six bowls. Top with the chicken, beansprouts, herbs and red onion slices. Ladle over the hot soup and squeeze half a lime into each bowl. Serve with the dipping bowls on the side for dipping the chicken. Preheat the grill to medium–high. Lay the onion and ginger cut-side down on the grill tray and place under the hot grill until the skin is black and blistered. Leave to cool, then remove the blackened parts of the skin to reveal the slightly softened flesh. Preheat the grill to medium–high. Lay the onion and ginger cut-side down on the grill tray and place under the hot grill until the skin is black and blistered. Leave to cool, then remove the blackened parts of the skin to reveal the slightly softened flesh. Put the onion and ginger in the pressure cooker and add the chicken, salt, sugar and 4 tablespoons of the fish sauce. Put the onion and ginger in the pressure cooker and add the chicken, salt, sugar and 4 tablespoons of the fish sauce. Place a small non-stick frying pan over a medium heat. When hot, add the coriander seeds, fennel seeds, star anise, cinnamon and cloves and toast until aromatic. Add these to the pressure cooker. Place a small non-stick frying pan over a medium heat. When hot, add the coriander seeds, fennel seeds, star anise, cinnamon and cloves and toast until aromatic. Add these to the pressure cooker. Slice the stems off the bunch of coriander and add to the pressure cooker. Slice the stems off the bunch of coriander and add to the pressure cooker. Add 3 litres/5¼ pints cold water to cover all the ingredients. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 30 minutes. (If using an electric pressure cooker, use the high pressure setting for 30 minutes.) Add 3 litres/5¼ pints cold water to cover all the ingredients. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 30 minutes. (If using an electric pressure cooker, use the high pressure setting for 30 minutes.) After 15 minutes, cook the noodles according to the packet instructions, then drain and rinse under cold water. Set aside. Bunch the mint and basil leaves together with the coriander leaves and finely slice all the herbs. Set aside. Separate the red onion slices and set aside. After 15 minutes, cook the noodles according to the packet instructions, then drain and rinse under cold water. Set aside. Bunch the mint and basil leaves together with the coriander leaves and finely slice all the herbs. Set aside. Separate the red onion slices and set aside. In six dipping bowls, add 1 tablespoon sriracha sauce and dollop a tablespoon hoisin sauce next to it. The sauces aren’t intended to be mixed, they just sit next to each other in the bowls. In six dipping bowls, add 1 tablespoon sriracha sauce and dollop a tablespoon hoisin sauce next to it. The sauces aren’t intended to be mixed, they just sit next to each other in the bowls. Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Lift out the chicken and pull the meat from the bones; set aside. Strain the soup through a fine mesh sieve into another pan; discard the solids. Season the soup with 3 tablespoons of fish sauce, then taste and add sea salt if necessary. Lift out the chicken and pull the meat from the bones; set aside. Strain the soup through a fine mesh sieve into another pan; discard the solids. Season the soup with 3 tablespoons of fish sauce, then taste and add sea salt if necessary. Divide the noodles into six bowls. Top with the chicken, beansprouts, herbs and red onion slices. Ladle over the hot soup and squeeze half a lime into each bowl. Serve with the dipping bowls on the side for dipping the chicken. Divide the noodles into six bowls. Top with the chicken, beansprouts, herbs and red onion slices. Ladle over the hot soup and squeeze half a lime into each bowl. Serve with the dipping bowls on the side for dipping the chicken. Recipe tips If you have some leftover broth, freeze it in 300ml/½ pint containers, adding any leftover chicken meat.
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"title": "Pressure cooker pho ga (chicken noodle soup) recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings One of my favourite recipes when I’m in need of a big hug in a bowl, this all-in-one dish is perfect for a weeknight supper. 1 large brown onion, approx 200g/7oz, halved1 large piece fresh root ginger, approx 125g/4½oz, halved lengthways1kg/2lb 4oz chicken thighs and drumsticks (skin on)1 tbsp sea salt 2 tbsp soft brown sugar7 tbsp fish sauce 2 tbsp coriander seeds 1 tbsp fennel seeds 3 star anise 1 cinnamon stick3 cloves 1 bunch fresh coriander 400g/14oz dried wide rice noodles (also known as flat or ribbon noodles)1 bunch fresh mint, leaves only1 bunch fresh Thai basil or regular basil, leaves only1 small red onion, sliced along the grain6 tbsp sriracha chilli sauce6 tbsp hoisin sauce300g/10½oz beansprouts, rinsed and drained3 limes, halved 1 large brown onion, approx 200g/7oz, halved 1 large piece fresh root ginger, approx 125g/4½oz, halved lengthways 1kg/2lb 4oz chicken thighs and drumsticks (skin on) 1 tbsp sea salt 2 tbsp soft brown sugar 7 tbsp fish sauce 2 tbsp coriander seeds 1 tbsp fennel seeds 3 star anise 1 cinnamon stick 3 cloves 1 bunch fresh coriander 400g/14oz dried wide rice noodles (also known as flat or ribbon noodles) 1 bunch fresh mint, leaves only 1 bunch fresh Thai basil or regular basil, leaves only 1 small red onion, sliced along the grain 6 tbsp sriracha chilli sauce 6 tbsp hoisin sauce 300g/10½oz beansprouts, rinsed and drained 3 limes, halved Method Preheat the grill to medium–high. Lay the onion and ginger cut-side down on the grill tray and place under the hot grill until the skin is black and blistered. Leave to cool, then remove the blackened parts of the skin to reveal the slightly softened flesh. Put the onion and ginger in the pressure cooker and add the chicken, salt, sugar and 4 tablespoons of the fish sauce. Place a small non-stick frying pan over a medium heat. When hot, add the coriander seeds, fennel seeds, star anise, cinnamon and cloves and toast until aromatic. Add these to the pressure cooker. Slice the stems off the bunch of coriander and add to the pressure cooker. Add 3 litres/5¼ pints cold water to cover all the ingredients. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 30 minutes. (If using an electric pressure cooker, use the high pressure setting for 30 minutes.)After 15 minutes, cook the noodles according to the packet instructions, then drain and rinse under cold water. Set aside. Bunch the mint and basil leaves together with the coriander leaves and finely slice all the herbs. Set aside. Separate the red onion slices and set aside. In six dipping bowls, add 1 tablespoon sriracha sauce and dollop a tablespoon hoisin sauce next to it. The sauces aren’t intended to be mixed, they just sit next to each other in the bowls. Remove the pressure cooker from the heat and leave to depressurise. Lift out the chicken and pull the meat from the bones; set aside. Strain the soup through a fine mesh sieve into another pan; discard the solids. Season the soup with 3 tablespoons of fish sauce, then taste and add sea salt if necessary. Divide the noodles into six bowls. Top with the chicken, beansprouts, herbs and red onion slices. Ladle over the hot soup and squeeze half a lime into each bowl. Serve with the dipping bowls on the side for dipping the chicken. Preheat the grill to medium–high. Lay the onion and ginger cut-side down on the grill tray and place under the hot grill until the skin is black and blistered. Leave to cool, then remove the blackened parts of the skin to reveal the slightly softened flesh. Preheat the grill to medium–high. Lay the onion and ginger cut-side down on the grill tray and place under the hot grill until the skin is black and blistered. Leave to cool, then remove the blackened parts of the skin to reveal the slightly softened flesh. Put the onion and ginger in the pressure cooker and add the chicken, salt, sugar and 4 tablespoons of the fish sauce. Put the onion and ginger in the pressure cooker and add the chicken, salt, sugar and 4 tablespoons of the fish sauce. Place a small non-stick frying pan over a medium heat. When hot, add the coriander seeds, fennel seeds, star anise, cinnamon and cloves and toast until aromatic. Add these to the pressure cooker. Place a small non-stick frying pan over a medium heat. When hot, add the coriander seeds, fennel seeds, star anise, cinnamon and cloves and toast until aromatic. Add these to the pressure cooker. Slice the stems off the bunch of coriander and add to the pressure cooker. Slice the stems off the bunch of coriander and add to the pressure cooker. Add 3 litres/5¼ pints cold water to cover all the ingredients. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 30 minutes. (If using an electric pressure cooker, use the high pressure setting for 30 minutes.) Add 3 litres/5¼ pints cold water to cover all the ingredients. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to medium–low and cook for 30 minutes. (If using an electric pressure cooker, use the high pressure setting for 30 minutes.) After 15 minutes, cook the noodles according to the packet instructions, then drain and rinse under cold water. Set aside. Bunch the mint and basil leaves together with the coriander leaves and finely slice all the herbs. Set aside. Separate the red onion slices and set aside. After 15 minutes, cook the noodles according to the packet instructions, then drain and rinse under cold water. Set aside. Bunch the mint and basil leaves together with the coriander leaves and finely slice all the herbs. Set aside. Separate the red onion slices and set aside. In six dipping bowls, add 1 tablespoon sriracha sauce and dollop a tablespoon hoisin sauce next to it. The sauces aren’t intended to be mixed, they just sit next to each other in the bowls. In six dipping bowls, add 1 tablespoon sriracha sauce and dollop a tablespoon hoisin sauce next to it. The sauces aren’t intended to be mixed, they just sit next to each other in the bowls. Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Lift out the chicken and pull the meat from the bones; set aside. Strain the soup through a fine mesh sieve into another pan; discard the solids. Season the soup with 3 tablespoons of fish sauce, then taste and add sea salt if necessary. Lift out the chicken and pull the meat from the bones; set aside. Strain the soup through a fine mesh sieve into another pan; discard the solids. Season the soup with 3 tablespoons of fish sauce, then taste and add sea salt if necessary. Divide the noodles into six bowls. Top with the chicken, beansprouts, herbs and red onion slices. Ladle over the hot soup and squeeze half a lime into each bowl. Serve with the dipping bowls on the side for dipping the chicken. Divide the noodles into six bowls. Top with the chicken, beansprouts, herbs and red onion slices. Ladle over the hot soup and squeeze half a lime into each bowl. Serve with the dipping bowls on the side for dipping the chicken. Recipe tips If you have some leftover broth, freeze it in 300ml/½ pint containers, adding any leftover chicken meat."
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Tuscan bacon and bean soup recipe
Tuscan bacon and bean soup with wild garlic pesto An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuscan_peasant_pot_soup_52268_16x9.jpg Pressure cooking creates an authentic Tuscan bean and bacon soup in minutes. Equipment and preparation: you will need a pressure cooker and a pestle and mortar 50ml/2fl oz extra virgin olive oil300g/10½ oz smoked streaky bacon, roughly chopped2 tbsp sherry vinegar 2 red onions, roughly chopped 2 carrots, roughly chopped2 garlic cloves, finely chopped2 stalks celery, roughly chopped1 large leek, roughly chopped2 large waxy potatoes, roughly chopped6 vine tomatoes, roughly chopped (reserve the vines)small bunch fresh rosemary and thyme, tied with string130g/4¾oz small orecchiette pasta 2 litres/3½ pints good-quality beef stock1 x 400g tin cannellini beans, drained and rinsed16 small florets purple sprouting broccoli 100g/3½oz baby leaf spinachsalt and freshly ground black pepper 50ml/2fl oz extra virgin olive oil 300g/10½ oz smoked streaky bacon, roughly chopped 2 tbsp sherry vinegar 2 red onions, roughly chopped 2 carrots, roughly chopped 2 garlic cloves, finely chopped 2 stalks celery, roughly chopped 1 large leek, roughly chopped 2 large waxy potatoes, roughly chopped 6 vine tomatoes, roughly chopped (reserve the vines) small bunch fresh rosemary and thyme, tied with string 130g/4¾oz small orecchiette pasta 2 litres/3½ pints good-quality beef stock 1 x 400g tin cannellini beans, drained and rinsed 16 small florets purple sprouting broccoli 100g/3½oz baby leaf spinach salt and freshly ground black pepper 15g/½oz fresh basil, roughly chopped15g/½oz wild garlic, roughly chopped 50g/1¾oz pine nuts 3 tbsp olive oil15g/½oz Parmesan, finely grated½ lemon, zest only, finely grated1 tsp lemon juice, to tastesalt and freshly ground black pepper 15g/½oz fresh basil, roughly chopped 15g/½oz wild garlic, roughly chopped 50g/1¾oz pine nuts 3 tbsp olive oil 15g/½oz Parmesan, finely grated ½ lemon, zest only, finely grated 1 tsp lemon juice, to taste salt and freshly ground black pepper small handful fresh basil, roughly choppedsmall handful fresh flatleaf parsley, roughly choppedsmall handful fresh chives, snipped100g/3½oz Parmesan, finely gratedolive oil, for drizzling 1 loaf crusty bread, to serve small handful fresh basil, roughly chopped small handful fresh flatleaf parsley, roughly chopped small handful fresh chives, snipped 100g/3½oz Parmesan, finely grated olive oil, for drizzling 1 loaf crusty bread, to serve Method For the soup, heat the oil in a heavy-based saucepan over a high heat. Add the bacon, then season and fry for 3–4 minutes, until caramelising but not burning. De-glaze the pan with the sherry vinegar. Add the red onions, carrots, garlic, celery and leek and cook for 8–10 minutes, or until softened. Stir in the potatoes and tomatoes, with their vines, then add the rosemary and thyme bundle. Squash the tomatoes with a wooden spoon. Bring the pan to a simmer.Heat the beef stock in a saucepan over a high heat. Add the pasta to the vegetables. Once the stock is simmering, pour this in too.Pour the soup into the pressure cooker (CAUTION: Please follow the manufacturer's guidelines for safe use of your pressure cooker). Bring up to pressure and cook for 5 minutes at pressure. Turn off the heat and slowly release the pressure. Remove the rosemary and thyme bundle and tomato vines and discard. Stir in the cannellini beans, broccoli and spinach and allow to soften in the residual heat for 5 minutes. Meanwhile, to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Then, add the pine nuts and lemon zest and grind. Once combined, add the olive oil to make a paste and grind in the Parmesan. Add a squeeze of lemon and season to taste.To serve, pour into soup bowls and sprinkle over the fresh herbs, parmesan, wild garlic pesto and olive oil. Serve with crusty bread. For the soup, heat the oil in a heavy-based saucepan over a high heat. Add the bacon, then season and fry for 3–4 minutes, until caramelising but not burning. De-glaze the pan with the sherry vinegar. Add the red onions, carrots, garlic, celery and leek and cook for 8–10 minutes, or until softened. For the soup, heat the oil in a heavy-based saucepan over a high heat. Add the bacon, then season and fry for 3–4 minutes, until caramelising but not burning. De-glaze the pan with the sherry vinegar. Add the red onions, carrots, garlic, celery and leek and cook for 8–10 minutes, or until softened. Stir in the potatoes and tomatoes, with their vines, then add the rosemary and thyme bundle. Squash the tomatoes with a wooden spoon. Bring the pan to a simmer. Stir in the potatoes and tomatoes, with their vines, then add the rosemary and thyme bundle. Squash the tomatoes with a wooden spoon. Bring the pan to a simmer. Heat the beef stock in a saucepan over a high heat. Add the pasta to the vegetables. Once the stock is simmering, pour this in too. Heat the beef stock in a saucepan over a high heat. Add the pasta to the vegetables. Once the stock is simmering, pour this in too. Pour the soup into the pressure cooker (CAUTION: Please follow the manufacturer's guidelines for safe use of your pressure cooker). Bring up to pressure and cook for 5 minutes at pressure. Turn off the heat and slowly release the pressure. Remove the rosemary and thyme bundle and tomato vines and discard. Stir in the cannellini beans, broccoli and spinach and allow to soften in the residual heat for 5 minutes. Pour the soup into the pressure cooker (CAUTION: Please follow the manufacturer's guidelines for safe use of your pressure cooker). Bring up to pressure and cook for 5 minutes at pressure. Turn off the heat and slowly release the pressure. Remove the rosemary and thyme bundle and tomato vines and discard. Stir in the cannellini beans, broccoli and spinach and allow to soften in the residual heat for 5 minutes. Meanwhile, to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Then, add the pine nuts and lemon zest and grind. Once combined, add the olive oil to make a paste and grind in the Parmesan. Add a squeeze of lemon and season to taste. Meanwhile, to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Then, add the pine nuts and lemon zest and grind. Once combined, add the olive oil to make a paste and grind in the Parmesan. Add a squeeze of lemon and season to taste. To serve, pour into soup bowls and sprinkle over the fresh herbs, parmesan, wild garlic pesto and olive oil. Serve with crusty bread. To serve, pour into soup bowls and sprinkle over the fresh herbs, parmesan, wild garlic pesto and olive oil. Serve with crusty bread. Recipe tips If you don't have a pressure cooker, you can make this in a large pan on the hob, cooking the soup for 30 minutes before adding the beans, herbs and greens.
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"url": "https://www.bbc.co.uk/food/recipes/tuscan_peasant_pot_soup_52268",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tuscan bacon and bean soup recipe",
"content": "Tuscan bacon and bean soup with wild garlic pesto An average of 4.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuscan_peasant_pot_soup_52268_16x9.jpg Pressure cooking creates an authentic Tuscan bean and bacon soup in minutes. Equipment and preparation: you will need a pressure cooker and a pestle and mortar 50ml/2fl oz extra virgin olive oil300g/10½ oz smoked streaky bacon, roughly chopped2 tbsp sherry vinegar 2 red onions, roughly chopped 2 carrots, roughly chopped2 garlic cloves, finely chopped2 stalks celery, roughly chopped1 large leek, roughly chopped2 large waxy potatoes, roughly chopped6 vine tomatoes, roughly chopped (reserve the vines)small bunch fresh rosemary and thyme, tied with string130g/4¾oz small orecchiette pasta 2 litres/3½ pints good-quality beef stock1 x 400g tin cannellini beans, drained and rinsed16 small florets purple sprouting broccoli 100g/3½oz baby leaf spinachsalt and freshly ground black pepper 50ml/2fl oz extra virgin olive oil 300g/10½ oz smoked streaky bacon, roughly chopped 2 tbsp sherry vinegar 2 red onions, roughly chopped 2 carrots, roughly chopped 2 garlic cloves, finely chopped 2 stalks celery, roughly chopped 1 large leek, roughly chopped 2 large waxy potatoes, roughly chopped 6 vine tomatoes, roughly chopped (reserve the vines) small bunch fresh rosemary and thyme, tied with string 130g/4¾oz small orecchiette pasta 2 litres/3½ pints good-quality beef stock 1 x 400g tin cannellini beans, drained and rinsed 16 small florets purple sprouting broccoli 100g/3½oz baby leaf spinach salt and freshly ground black pepper 15g/½oz fresh basil, roughly chopped15g/½oz wild garlic, roughly chopped 50g/1¾oz pine nuts 3 tbsp olive oil15g/½oz Parmesan, finely grated½ lemon, zest only, finely grated1 tsp lemon juice, to tastesalt and freshly ground black pepper 15g/½oz fresh basil, roughly chopped 15g/½oz wild garlic, roughly chopped 50g/1¾oz pine nuts 3 tbsp olive oil 15g/½oz Parmesan, finely grated ½ lemon, zest only, finely grated 1 tsp lemon juice, to taste salt and freshly ground black pepper small handful fresh basil, roughly choppedsmall handful fresh flatleaf parsley, roughly choppedsmall handful fresh chives, snipped100g/3½oz Parmesan, finely gratedolive oil, for drizzling 1 loaf crusty bread, to serve small handful fresh basil, roughly chopped small handful fresh flatleaf parsley, roughly chopped small handful fresh chives, snipped 100g/3½oz Parmesan, finely grated olive oil, for drizzling 1 loaf crusty bread, to serve Method For the soup, heat the oil in a heavy-based saucepan over a high heat. Add the bacon, then season and fry for 3–4 minutes, until caramelising but not burning. De-glaze the pan with the sherry vinegar. Add the red onions, carrots, garlic, celery and leek and cook for 8–10 minutes, or until softened. Stir in the potatoes and tomatoes, with their vines, then add the rosemary and thyme bundle. Squash the tomatoes with a wooden spoon. Bring the pan to a simmer.Heat the beef stock in a saucepan over a high heat. Add the pasta to the vegetables. Once the stock is simmering, pour this in too.Pour the soup into the pressure cooker (CAUTION: Please follow the manufacturer's guidelines for safe use of your pressure cooker). Bring up to pressure and cook for 5 minutes at pressure. Turn off the heat and slowly release the pressure. Remove the rosemary and thyme bundle and tomato vines and discard. Stir in the cannellini beans, broccoli and spinach and allow to soften in the residual heat for 5 minutes. Meanwhile, to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Then, add the pine nuts and lemon zest and grind. Once combined, add the olive oil to make a paste and grind in the Parmesan. Add a squeeze of lemon and season to taste.To serve, pour into soup bowls and sprinkle over the fresh herbs, parmesan, wild garlic pesto and olive oil. Serve with crusty bread. For the soup, heat the oil in a heavy-based saucepan over a high heat. Add the bacon, then season and fry for 3–4 minutes, until caramelising but not burning. De-glaze the pan with the sherry vinegar. Add the red onions, carrots, garlic, celery and leek and cook for 8–10 minutes, or until softened. For the soup, heat the oil in a heavy-based saucepan over a high heat. Add the bacon, then season and fry for 3–4 minutes, until caramelising but not burning. De-glaze the pan with the sherry vinegar. Add the red onions, carrots, garlic, celery and leek and cook for 8–10 minutes, or until softened. Stir in the potatoes and tomatoes, with their vines, then add the rosemary and thyme bundle. Squash the tomatoes with a wooden spoon. Bring the pan to a simmer. Stir in the potatoes and tomatoes, with their vines, then add the rosemary and thyme bundle. Squash the tomatoes with a wooden spoon. Bring the pan to a simmer. Heat the beef stock in a saucepan over a high heat. Add the pasta to the vegetables. Once the stock is simmering, pour this in too. Heat the beef stock in a saucepan over a high heat. Add the pasta to the vegetables. Once the stock is simmering, pour this in too. Pour the soup into the pressure cooker (CAUTION: Please follow the manufacturer's guidelines for safe use of your pressure cooker). Bring up to pressure and cook for 5 minutes at pressure. Turn off the heat and slowly release the pressure. Remove the rosemary and thyme bundle and tomato vines and discard. Stir in the cannellini beans, broccoli and spinach and allow to soften in the residual heat for 5 minutes. Pour the soup into the pressure cooker (CAUTION: Please follow the manufacturer's guidelines for safe use of your pressure cooker). Bring up to pressure and cook for 5 minutes at pressure. Turn off the heat and slowly release the pressure. Remove the rosemary and thyme bundle and tomato vines and discard. Stir in the cannellini beans, broccoli and spinach and allow to soften in the residual heat for 5 minutes. Meanwhile, to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Then, add the pine nuts and lemon zest and grind. Once combined, add the olive oil to make a paste and grind in the Parmesan. Add a squeeze of lemon and season to taste. Meanwhile, to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Then, add the pine nuts and lemon zest and grind. Once combined, add the olive oil to make a paste and grind in the Parmesan. Add a squeeze of lemon and season to taste. To serve, pour into soup bowls and sprinkle over the fresh herbs, parmesan, wild garlic pesto and olive oil. Serve with crusty bread. To serve, pour into soup bowls and sprinkle over the fresh herbs, parmesan, wild garlic pesto and olive oil. Serve with crusty bread. Recipe tips If you don't have a pressure cooker, you can make this in a large pan on the hob, cooking the soup for 30 minutes before adding the beans, herbs and greens."
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Beef shin and oyster pie recipe
An average of 2.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_shin_and_oyster_pie_42507_16x9.jpg Marrow bone and the oysters are both optional in this pie, but they’re definitely worth adding for a full, hearty flavour. Save time by using a pressure cooker if you have one. 600g/1lb 5oz beef shin2 tbsp sunflower oil1 carrot, finely chopped1 onion, finely chopped4 garlic cloves, crushed1 tbsp plain flour500ml/17fl oz porter beer400ml/14fl oz beef stock3 bay leaves4 thyme sprigs, plus extra leaves to scatter1 marrow bone, 6–8cm/2½–3in long (optional)8 fresh oysters, shucked (optional)375g/13oz ready-rolled puff pastry1 free-range egg, beatensea salt and black pepper 600g/1lb 5oz beef shin 2 tbsp sunflower oil 1 carrot, finely chopped 1 onion, finely chopped 4 garlic cloves, crushed 1 tbsp plain flour 500ml/17fl oz porter beer 400ml/14fl oz beef stock 3 bay leaves 4 thyme sprigs, plus extra leaves to scatter 1 marrow bone, 6–8cm/2½–3in long (optional) 8 fresh oysters, shucked (optional) 375g/13oz ready-rolled puff pastry 1 free-range egg, beaten sea salt and black pepper Method Cut the beef shin into bite-sized pieces. Heat the oil in a large heavy-based pan (with a tight-fitting lid) over a medium–high heat. Add the beef in batches and brown on all sides for 4–6 minutes. Transfer to a bowl.Add the carrot and onion to the pan and fry over a medium heat for 6–8 minutes, or until beginning to soften. Add the garlic and cook for 2–3 minutes until aromatic. Return the browned beef to the pan and add the flour, stirring well. Add the beer, stock, bay leaves, thyme sprigs, a teaspoon of salt and a good grinding of black pepper. Bring to the boil, reduce the heat to very low, cover with the lid and simmer gently for 3–3½ hours, by which time the beef shin should be meltingly tender and the sauce thick and viscous. (Alternatively, you can cook the beef in a pressure cooker on high pressure for 50–60 minutes until tender, then simmer on the hob for a few minutes to reduce the sauce.)Preheat the oven to 200C/180C Fan/Gas 6.Sit the marrow bone (if using) upright in a 1.5 litre/2½ pint pie dish. Spoon in the beef and sauce and lay the oysters on top, if using. Place the puff pastry sheet on top, making a hole to accommodate the marrow bone, and press around the edge of the pastry to seal it to the dish, then trim the edge using a sharp knife. Brush the pastry with beaten egg and season with a little salt, pepper and a few more thyme leaves.Bake for 30–35 minutes until the pastry is risen, crisp and golden. Serve immediately. Cut the beef shin into bite-sized pieces. Heat the oil in a large heavy-based pan (with a tight-fitting lid) over a medium–high heat. Add the beef in batches and brown on all sides for 4–6 minutes. Transfer to a bowl. Cut the beef shin into bite-sized pieces. Heat the oil in a large heavy-based pan (with a tight-fitting lid) over a medium–high heat. Add the beef in batches and brown on all sides for 4–6 minutes. Transfer to a bowl. Add the carrot and onion to the pan and fry over a medium heat for 6–8 minutes, or until beginning to soften. Add the garlic and cook for 2–3 minutes until aromatic. Return the browned beef to the pan and add the flour, stirring well. Add the beer, stock, bay leaves, thyme sprigs, a teaspoon of salt and a good grinding of black pepper. Bring to the boil, reduce the heat to very low, cover with the lid and simmer gently for 3–3½ hours, by which time the beef shin should be meltingly tender and the sauce thick and viscous. (Alternatively, you can cook the beef in a pressure cooker on high pressure for 50–60 minutes until tender, then simmer on the hob for a few minutes to reduce the sauce.) Add the carrot and onion to the pan and fry over a medium heat for 6–8 minutes, or until beginning to soften. Add the garlic and cook for 2–3 minutes until aromatic. Return the browned beef to the pan and add the flour, stirring well. Add the beer, stock, bay leaves, thyme sprigs, a teaspoon of salt and a good grinding of black pepper. Bring to the boil, reduce the heat to very low, cover with the lid and simmer gently for 3–3½ hours, by which time the beef shin should be meltingly tender and the sauce thick and viscous. (Alternatively, you can cook the beef in a pressure cooker on high pressure for 50–60 minutes until tender, then simmer on the hob for a few minutes to reduce the sauce.) Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Sit the marrow bone (if using) upright in a 1.5 litre/2½ pint pie dish. Spoon in the beef and sauce and lay the oysters on top, if using. Place the puff pastry sheet on top, making a hole to accommodate the marrow bone, and press around the edge of the pastry to seal it to the dish, then trim the edge using a sharp knife. Brush the pastry with beaten egg and season with a little salt, pepper and a few more thyme leaves. Sit the marrow bone (if using) upright in a 1.5 litre/2½ pint pie dish. Spoon in the beef and sauce and lay the oysters on top, if using. Place the puff pastry sheet on top, making a hole to accommodate the marrow bone, and press around the edge of the pastry to seal it to the dish, then trim the edge using a sharp knife. Brush the pastry with beaten egg and season with a little salt, pepper and a few more thyme leaves. Bake for 30–35 minutes until the pastry is risen, crisp and golden. Serve immediately. Bake for 30–35 minutes until the pastry is risen, crisp and golden. Serve immediately. Recipe tips Pippa made a buttery suet pastry in her pie, but in this simplified recipe we use ready-made puff pastry.
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"url": "https://www.bbc.co.uk/food/recipes/beef_shin_and_oyster_pie_42507",
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"title": "Beef shin and oyster pie recipe",
"content": "An average of 2.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_shin_and_oyster_pie_42507_16x9.jpg Marrow bone and the oysters are both optional in this pie, but they’re definitely worth adding for a full, hearty flavour. Save time by using a pressure cooker if you have one. 600g/1lb 5oz beef shin2 tbsp sunflower oil1 carrot, finely chopped1 onion, finely chopped4 garlic cloves, crushed1 tbsp plain flour500ml/17fl oz porter beer400ml/14fl oz beef stock3 bay leaves4 thyme sprigs, plus extra leaves to scatter1 marrow bone, 6–8cm/2½–3in long (optional)8 fresh oysters, shucked (optional)375g/13oz ready-rolled puff pastry1 free-range egg, beatensea salt and black pepper 600g/1lb 5oz beef shin 2 tbsp sunflower oil 1 carrot, finely chopped 1 onion, finely chopped 4 garlic cloves, crushed 1 tbsp plain flour 500ml/17fl oz porter beer 400ml/14fl oz beef stock 3 bay leaves 4 thyme sprigs, plus extra leaves to scatter 1 marrow bone, 6–8cm/2½–3in long (optional) 8 fresh oysters, shucked (optional) 375g/13oz ready-rolled puff pastry 1 free-range egg, beaten sea salt and black pepper Method Cut the beef shin into bite-sized pieces. Heat the oil in a large heavy-based pan (with a tight-fitting lid) over a medium–high heat. Add the beef in batches and brown on all sides for 4–6 minutes. Transfer to a bowl.Add the carrot and onion to the pan and fry over a medium heat for 6–8 minutes, or until beginning to soften. Add the garlic and cook for 2–3 minutes until aromatic. Return the browned beef to the pan and add the flour, stirring well. Add the beer, stock, bay leaves, thyme sprigs, a teaspoon of salt and a good grinding of black pepper. Bring to the boil, reduce the heat to very low, cover with the lid and simmer gently for 3–3½ hours, by which time the beef shin should be meltingly tender and the sauce thick and viscous. (Alternatively, you can cook the beef in a pressure cooker on high pressure for 50–60 minutes until tender, then simmer on the hob for a few minutes to reduce the sauce.)Preheat the oven to 200C/180C Fan/Gas 6.Sit the marrow bone (if using) upright in a 1.5 litre/2½ pint pie dish. Spoon in the beef and sauce and lay the oysters on top, if using. Place the puff pastry sheet on top, making a hole to accommodate the marrow bone, and press around the edge of the pastry to seal it to the dish, then trim the edge using a sharp knife. Brush the pastry with beaten egg and season with a little salt, pepper and a few more thyme leaves.Bake for 30–35 minutes until the pastry is risen, crisp and golden. Serve immediately. Cut the beef shin into bite-sized pieces. Heat the oil in a large heavy-based pan (with a tight-fitting lid) over a medium–high heat. Add the beef in batches and brown on all sides for 4–6 minutes. Transfer to a bowl. Cut the beef shin into bite-sized pieces. Heat the oil in a large heavy-based pan (with a tight-fitting lid) over a medium–high heat. Add the beef in batches and brown on all sides for 4–6 minutes. Transfer to a bowl. Add the carrot and onion to the pan and fry over a medium heat for 6–8 minutes, or until beginning to soften. Add the garlic and cook for 2–3 minutes until aromatic. Return the browned beef to the pan and add the flour, stirring well. Add the beer, stock, bay leaves, thyme sprigs, a teaspoon of salt and a good grinding of black pepper. Bring to the boil, reduce the heat to very low, cover with the lid and simmer gently for 3–3½ hours, by which time the beef shin should be meltingly tender and the sauce thick and viscous. (Alternatively, you can cook the beef in a pressure cooker on high pressure for 50–60 minutes until tender, then simmer on the hob for a few minutes to reduce the sauce.) Add the carrot and onion to the pan and fry over a medium heat for 6–8 minutes, or until beginning to soften. Add the garlic and cook for 2–3 minutes until aromatic. Return the browned beef to the pan and add the flour, stirring well. Add the beer, stock, bay leaves, thyme sprigs, a teaspoon of salt and a good grinding of black pepper. Bring to the boil, reduce the heat to very low, cover with the lid and simmer gently for 3–3½ hours, by which time the beef shin should be meltingly tender and the sauce thick and viscous. (Alternatively, you can cook the beef in a pressure cooker on high pressure for 50–60 minutes until tender, then simmer on the hob for a few minutes to reduce the sauce.) Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Sit the marrow bone (if using) upright in a 1.5 litre/2½ pint pie dish. Spoon in the beef and sauce and lay the oysters on top, if using. Place the puff pastry sheet on top, making a hole to accommodate the marrow bone, and press around the edge of the pastry to seal it to the dish, then trim the edge using a sharp knife. Brush the pastry with beaten egg and season with a little salt, pepper and a few more thyme leaves. Sit the marrow bone (if using) upright in a 1.5 litre/2½ pint pie dish. Spoon in the beef and sauce and lay the oysters on top, if using. Place the puff pastry sheet on top, making a hole to accommodate the marrow bone, and press around the edge of the pastry to seal it to the dish, then trim the edge using a sharp knife. Brush the pastry with beaten egg and season with a little salt, pepper and a few more thyme leaves. Bake for 30–35 minutes until the pastry is risen, crisp and golden. Serve immediately. Bake for 30–35 minutes until the pastry is risen, crisp and golden. Serve immediately. Recipe tips Pippa made a buttery suet pastry in her pie, but in this simplified recipe we use ready-made puff pastry."
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83905858bfa03364f83dfb47c6e67d4336be71cc4345aabafcfcbfb7f4d7f982
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Breakfast burrito recipe
To make the refried beans, drain the beans, put them in a saucepan and cover with water. Add the onion halves and ancho chilli and simmer for 45–50 minutes, or until tender. Alternatively, use a pressure cooker and cook for 20 minutes. Meanwhile, to make the tortillas, mix the flour, cornmeal, baking powder and ½ teaspoon salt together in a large bowl. Pour in the warm water a little at a time and mix until you have a stiff dough. Knead on a lightly floured surface for 2–3 minutes. Divide into four and shape each piece into a ball. Cover with cling film and leave to stand for 50 minutes. To make the salsa, put the tomatoes in a bowl with the sugar, lime juice and a pinch of salt and mix well.To make the guacamole, put the avocados, chilli and coriander in a bowl and mix well. Stir in the lime juice and oil, season with salt and pepper and mix again. To make the soured cream sauce, put the sundried tomato, jalapeño and soured cream in a bowl and mix to a paste.For the refried beans, drain the cooked beans, reserving the liquid, and mash in the pan with the garlic. Melt the lard in a large frying pan over a medium heat and fry the beans for 4–5 minutes. Mix some of the reserved cooking liquid into the beans to achieve a thick, spreadable consistency. Season to taste.To make the chorizo filling, heat the oil in a frying pan over a high heat and fry the chorizo for 2–3 minutes. Add the mushrooms and fry until both are cooked. Add enough chipotle sauce to cover the ingredients.For the tortillas, roll out each dough ball on a lightly floured surface into a tortilla shape. Place a griddle pan over a high heat and, when hot, cook the first tortilla. When one side has blistered, turn it over and cook for 2 minutes more. Cook the remaining tortillas in the same way. Wrap the cooked tortillas in a cloth to keep warm.Just before serving, make the scrambled eggs by melting the butter in a saucepan over a medium heat. Crack in the eggs and cook, stirring continuously. After 1–2 minutes, when the eggs are still slightly runny, remove from the heat. Season with salt and pepper, then transfer to a serving dish to finish cooking in their own heat.Serve the scrambled eggs with the warm chorizo, refried beans, soured cream sauce, guacamole, salsa, Cheddar and warm tortillas and let everyone build their own burrito. To make the refried beans, drain the beans, put them in a saucepan and cover with water. Add the onion halves and ancho chilli and simmer for 45–50 minutes, or until tender. Alternatively, use a pressure cooker and cook for 20 minutes. To make the refried beans, drain the beans, put them in a saucepan and cover with water. Add the onion halves and ancho chilli and simmer for 45–50 minutes, or until tender. Alternatively, use a pressure cooker and cook for 20 minutes. Meanwhile, to make the tortillas, mix the flour, cornmeal, baking powder and ½ teaspoon salt together in a large bowl. Pour in the warm water a little at a time and mix until you have a stiff dough. Knead on a lightly floured surface for 2–3 minutes. Divide into four and shape each piece into a ball. Cover with cling film and leave to stand for 50 minutes. Meanwhile, to make the tortillas, mix the flour, cornmeal, baking powder and ½ teaspoon salt together in a large bowl. Pour in the warm water a little at a time and mix until you have a stiff dough. Knead on a lightly floured surface for 2–3 minutes. Divide into four and shape each piece into a ball. Cover with cling film and leave to stand for 50 minutes. To make the salsa, put the tomatoes in a bowl with the sugar, lime juice and a pinch of salt and mix well. To make the salsa, put the tomatoes in a bowl with the sugar, lime juice and a pinch of salt and mix well. To make the guacamole, put the avocados, chilli and coriander in a bowl and mix well. Stir in the lime juice and oil, season with salt and pepper and mix again. To make the guacamole, put the avocados, chilli and coriander in a bowl and mix well. Stir in the lime juice and oil, season with salt and pepper and mix again. To make the soured cream sauce, put the sundried tomato, jalapeño and soured cream in a bowl and mix to a paste. To make the soured cream sauce, put the sundried tomato, jalapeño and soured cream in a bowl and mix to a paste. For the refried beans, drain the cooked beans, reserving the liquid, and mash in the pan with the garlic. Melt the lard in a large frying pan over a medium heat and fry the beans for 4–5 minutes. Mix some of the reserved cooking liquid into the beans to achieve a thick, spreadable consistency. Season to taste. For the refried beans, drain the cooked beans, reserving the liquid, and mash in the pan with the garlic. Melt the lard in a large frying pan over a medium heat and fry the beans for 4–5 minutes. Mix some of the reserved cooking liquid into the beans to achieve a thick, spreadable consistency. Season to taste. To make the chorizo filling, heat the oil in a frying pan over a high heat and fry the chorizo for 2–3 minutes. Add the mushrooms and fry until both are cooked. Add enough chipotle sauce to cover the ingredients. To make the chorizo filling, heat the oil in a frying pan over a high heat and fry the chorizo for 2–3 minutes. Add the mushrooms and fry until both are cooked. Add enough chipotle sauce to cover the ingredients. For the tortillas, roll out each dough ball on a lightly floured surface into a tortilla shape. Place a griddle pan over a high heat and, when hot, cook the first tortilla. When one side has blistered, turn it over and cook for 2 minutes more. Cook the remaining tortillas in the same way. Wrap the cooked tortillas in a cloth to keep warm. For the tortillas, roll out each dough ball on a lightly floured surface into a tortilla shape. Place a griddle pan over a high heat and, when hot, cook the first tortilla. When one side has blistered, turn it over and cook for 2 minutes more. Cook the remaining tortillas in the same way. Wrap the cooked tortillas in a cloth to keep warm. Just before serving, make the scrambled eggs by melting the butter in a saucepan over a medium heat. Crack in the eggs and cook, stirring continuously. After 1–2 minutes, when the eggs are still slightly runny, remove from the heat. Season with salt and pepper, then transfer to a serving dish to finish cooking in their own heat. Just before serving, make the scrambled eggs by melting the butter in a saucepan over a medium heat. Crack in the eggs and cook, stirring continuously. After 1–2 minutes, when the eggs are still slightly runny, remove from the heat. Season with salt and pepper, then transfer to a serving dish to finish cooking in their own heat. Serve the scrambled eggs with the warm chorizo, refried beans, soured cream sauce, guacamole, salsa, Cheddar and warm tortillas and let everyone build their own burrito. Serve the scrambled eggs with the warm chorizo, refried beans, soured cream sauce, guacamole, salsa, Cheddar and warm tortillas and let everyone build their own burrito.
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Breakfast burrito recipe",
"content": "To make the refried beans, drain the beans, put them in a saucepan and cover with water. Add the onion halves and ancho chilli and simmer for 45–50 minutes, or until tender. Alternatively, use a pressure cooker and cook for 20 minutes. Meanwhile, to make the tortillas, mix the flour, cornmeal, baking powder and ½ teaspoon salt together in a large bowl. Pour in the warm water a little at a time and mix until you have a stiff dough. Knead on a lightly floured surface for 2–3 minutes. Divide into four and shape each piece into a ball. Cover with cling film and leave to stand for 50 minutes. To make the salsa, put the tomatoes in a bowl with the sugar, lime juice and a pinch of salt and mix well.To make the guacamole, put the avocados, chilli and coriander in a bowl and mix well. Stir in the lime juice and oil, season with salt and pepper and mix again. To make the soured cream sauce, put the sundried tomato, jalapeño and soured cream in a bowl and mix to a paste.For the refried beans, drain the cooked beans, reserving the liquid, and mash in the pan with the garlic. Melt the lard in a large frying pan over a medium heat and fry the beans for 4–5 minutes. Mix some of the reserved cooking liquid into the beans to achieve a thick, spreadable consistency. Season to taste.To make the chorizo filling, heat the oil in a frying pan over a high heat and fry the chorizo for 2–3 minutes. Add the mushrooms and fry until both are cooked. Add enough chipotle sauce to cover the ingredients.For the tortillas, roll out each dough ball on a lightly floured surface into a tortilla shape. Place a griddle pan over a high heat and, when hot, cook the first tortilla. When one side has blistered, turn it over and cook for 2 minutes more. Cook the remaining tortillas in the same way. Wrap the cooked tortillas in a cloth to keep warm.Just before serving, make the scrambled eggs by melting the butter in a saucepan over a medium heat. Crack in the eggs and cook, stirring continuously. After 1–2 minutes, when the eggs are still slightly runny, remove from the heat. Season with salt and pepper, then transfer to a serving dish to finish cooking in their own heat.Serve the scrambled eggs with the warm chorizo, refried beans, soured cream sauce, guacamole, salsa, Cheddar and warm tortillas and let everyone build their own burrito. To make the refried beans, drain the beans, put them in a saucepan and cover with water. Add the onion halves and ancho chilli and simmer for 45–50 minutes, or until tender. Alternatively, use a pressure cooker and cook for 20 minutes. To make the refried beans, drain the beans, put them in a saucepan and cover with water. Add the onion halves and ancho chilli and simmer for 45–50 minutes, or until tender. Alternatively, use a pressure cooker and cook for 20 minutes. Meanwhile, to make the tortillas, mix the flour, cornmeal, baking powder and ½ teaspoon salt together in a large bowl. Pour in the warm water a little at a time and mix until you have a stiff dough. Knead on a lightly floured surface for 2–3 minutes. Divide into four and shape each piece into a ball. Cover with cling film and leave to stand for 50 minutes. Meanwhile, to make the tortillas, mix the flour, cornmeal, baking powder and ½ teaspoon salt together in a large bowl. Pour in the warm water a little at a time and mix until you have a stiff dough. Knead on a lightly floured surface for 2–3 minutes. Divide into four and shape each piece into a ball. Cover with cling film and leave to stand for 50 minutes. To make the salsa, put the tomatoes in a bowl with the sugar, lime juice and a pinch of salt and mix well. To make the salsa, put the tomatoes in a bowl with the sugar, lime juice and a pinch of salt and mix well. To make the guacamole, put the avocados, chilli and coriander in a bowl and mix well. Stir in the lime juice and oil, season with salt and pepper and mix again. To make the guacamole, put the avocados, chilli and coriander in a bowl and mix well. Stir in the lime juice and oil, season with salt and pepper and mix again. To make the soured cream sauce, put the sundried tomato, jalapeño and soured cream in a bowl and mix to a paste. To make the soured cream sauce, put the sundried tomato, jalapeño and soured cream in a bowl and mix to a paste. For the refried beans, drain the cooked beans, reserving the liquid, and mash in the pan with the garlic. Melt the lard in a large frying pan over a medium heat and fry the beans for 4–5 minutes. Mix some of the reserved cooking liquid into the beans to achieve a thick, spreadable consistency. Season to taste. For the refried beans, drain the cooked beans, reserving the liquid, and mash in the pan with the garlic. Melt the lard in a large frying pan over a medium heat and fry the beans for 4–5 minutes. Mix some of the reserved cooking liquid into the beans to achieve a thick, spreadable consistency. Season to taste. To make the chorizo filling, heat the oil in a frying pan over a high heat and fry the chorizo for 2–3 minutes. Add the mushrooms and fry until both are cooked. Add enough chipotle sauce to cover the ingredients. To make the chorizo filling, heat the oil in a frying pan over a high heat and fry the chorizo for 2–3 minutes. Add the mushrooms and fry until both are cooked. Add enough chipotle sauce to cover the ingredients. For the tortillas, roll out each dough ball on a lightly floured surface into a tortilla shape. Place a griddle pan over a high heat and, when hot, cook the first tortilla. When one side has blistered, turn it over and cook for 2 minutes more. Cook the remaining tortillas in the same way. Wrap the cooked tortillas in a cloth to keep warm. For the tortillas, roll out each dough ball on a lightly floured surface into a tortilla shape. Place a griddle pan over a high heat and, when hot, cook the first tortilla. When one side has blistered, turn it over and cook for 2 minutes more. Cook the remaining tortillas in the same way. Wrap the cooked tortillas in a cloth to keep warm. Just before serving, make the scrambled eggs by melting the butter in a saucepan over a medium heat. Crack in the eggs and cook, stirring continuously. After 1–2 minutes, when the eggs are still slightly runny, remove from the heat. Season with salt and pepper, then transfer to a serving dish to finish cooking in their own heat. Just before serving, make the scrambled eggs by melting the butter in a saucepan over a medium heat. Crack in the eggs and cook, stirring continuously. After 1–2 minutes, when the eggs are still slightly runny, remove from the heat. Season with salt and pepper, then transfer to a serving dish to finish cooking in their own heat. Serve the scrambled eggs with the warm chorizo, refried beans, soured cream sauce, guacamole, salsa, Cheddar and warm tortillas and let everyone build their own burrito. Serve the scrambled eggs with the warm chorizo, refried beans, soured cream sauce, guacamole, salsa, Cheddar and warm tortillas and let everyone build their own burrito."
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ab1db3eed851198e5222a7e554cef3df727b0950aae6aa7c074f2270d76738fa
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Short rib bao burger and spicy cucumber salad recipe
Preheat the oven to 170C/150 Fan/Gas 3.To prepare the beef, put the short ribs and the oil in a medium flame-proof casserole and brown over a high heat for 3–4 minutes, turning 2–3 times. Add all the remaining ingredients and 300ml/10 fl oz water. Bring to a simmer, cover with a lid and put into the oven for 2½–3 hours, or until very tender. (Check after 2 hours and add a little extra water if necessary.)While the beef is cooking, prepare the bao buns. In a jug, mix 100ml/3½fl oz warm water and the oil. In a bowl, mix together the yeast, flours, sugar and baking powder. Add the wet ingredients to the dry. Bring together to form a rough dough. Knead on a lightly floured surface for 5–10 minutes, or until smooth and elastic. Put in a bowl and cover with cling film or a tea towel and leave to rise for 1 hour. For the pickled carrot and radish, add the vinegar, salt, sugar and peppercorns to a small pan and heat gently until the sugar and salt dissolves. Leave to cool. Place the vegetables into the pickling liquid. Leave to pickle for at least an hour, then drain well.Take the dough out of the bowl and divide into 4 portions. Roll each one into a ball and place on a tray lined with baking parchment, spacing well apart. Cover loosely with oiled cling film and leave to prove in a warm place for 45–60 minutes, or until well risen and puffy. Heat some water under a steamer and line with baking parchment. Make small holes in the parchment with a skewer to allow the steam to rise. Place one of the buns in the steamer. Cover with a tight-fitting lid and steam for 10–12 minutes, or until firm and cooked through. Repeat with the remaining buns. Slice all the buns carefully in half using a serrated bread knife. While the buns are cooking, prepare the salad, mix the rice vinegar, soy sauce, chilli oil, sesame oil and sugar. Toss the cucumbers in the dressing and leave to marinate for at least 15 minutes. Sprinkle with sesame seeds just before serving. To serve, drain the hot beef, place on a board and shred with two forks. Fill the bao buns with the shredded beef, drizzle with a little of the cooking liquor and top with pickled carrot and radish. Serve with the cucumber salad, fresh coriander, peanuts and micro garlic chives. Preheat the oven to 170C/150 Fan/Gas 3. Preheat the oven to 170C/150 Fan/Gas 3. To prepare the beef, put the short ribs and the oil in a medium flame-proof casserole and brown over a high heat for 3–4 minutes, turning 2–3 times. Add all the remaining ingredients and 300ml/10 fl oz water. Bring to a simmer, cover with a lid and put into the oven for 2½–3 hours, or until very tender. (Check after 2 hours and add a little extra water if necessary.) To prepare the beef, put the short ribs and the oil in a medium flame-proof casserole and brown over a high heat for 3–4 minutes, turning 2–3 times. Add all the remaining ingredients and 300ml/10 fl oz water. Bring to a simmer, cover with a lid and put into the oven for 2½–3 hours, or until very tender. (Check after 2 hours and add a little extra water if necessary.) While the beef is cooking, prepare the bao buns. In a jug, mix 100ml/3½fl oz warm water and the oil. While the beef is cooking, prepare the bao buns. In a jug, mix 100ml/3½fl oz warm water and the oil. In a bowl, mix together the yeast, flours, sugar and baking powder. Add the wet ingredients to the dry. Bring together to form a rough dough. Knead on a lightly floured surface for 5–10 minutes, or until smooth and elastic. Put in a bowl and cover with cling film or a tea towel and leave to rise for 1 hour. In a bowl, mix together the yeast, flours, sugar and baking powder. Add the wet ingredients to the dry. Bring together to form a rough dough. Knead on a lightly floured surface for 5–10 minutes, or until smooth and elastic. Put in a bowl and cover with cling film or a tea towel and leave to rise for 1 hour. For the pickled carrot and radish, add the vinegar, salt, sugar and peppercorns to a small pan and heat gently until the sugar and salt dissolves. Leave to cool. Place the vegetables into the pickling liquid. Leave to pickle for at least an hour, then drain well. For the pickled carrot and radish, add the vinegar, salt, sugar and peppercorns to a small pan and heat gently until the sugar and salt dissolves. Leave to cool. Place the vegetables into the pickling liquid. Leave to pickle for at least an hour, then drain well. Take the dough out of the bowl and divide into 4 portions. Roll each one into a ball and place on a tray lined with baking parchment, spacing well apart. Cover loosely with oiled cling film and leave to prove in a warm place for 45–60 minutes, or until well risen and puffy. Take the dough out of the bowl and divide into 4 portions. Roll each one into a ball and place on a tray lined with baking parchment, spacing well apart. Cover loosely with oiled cling film and leave to prove in a warm place for 45–60 minutes, or until well risen and puffy. Heat some water under a steamer and line with baking parchment. Make small holes in the parchment with a skewer to allow the steam to rise. Place one of the buns in the steamer. Cover with a tight-fitting lid and steam for 10–12 minutes, or until firm and cooked through. Repeat with the remaining buns. Slice all the buns carefully in half using a serrated bread knife. Heat some water under a steamer and line with baking parchment. Make small holes in the parchment with a skewer to allow the steam to rise. Place one of the buns in the steamer. Cover with a tight-fitting lid and steam for 10–12 minutes, or until firm and cooked through. Repeat with the remaining buns. Slice all the buns carefully in half using a serrated bread knife. While the buns are cooking, prepare the salad, mix the rice vinegar, soy sauce, chilli oil, sesame oil and sugar. Toss the cucumbers in the dressing and leave to marinate for at least 15 minutes. Sprinkle with sesame seeds just before serving. While the buns are cooking, prepare the salad, mix the rice vinegar, soy sauce, chilli oil, sesame oil and sugar. Toss the cucumbers in the dressing and leave to marinate for at least 15 minutes. Sprinkle with sesame seeds just before serving. To serve, drain the hot beef, place on a board and shred with two forks. Fill the bao buns with the shredded beef, drizzle with a little of the cooking liquor and top with pickled carrot and radish. Serve with the cucumber salad, fresh coriander, peanuts and micro garlic chives. To serve, drain the hot beef, place on a board and shred with two forks. Fill the bao buns with the shredded beef, drizzle with a little of the cooking liquor and top with pickled carrot and radish. Serve with the cucumber salad, fresh coriander, peanuts and micro garlic chives.
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"delivery_version": "v1.0",
"title": "Short rib bao burger and spicy cucumber salad recipe",
"content": "Preheat the oven to 170C/150 Fan/Gas 3.To prepare the beef, put the short ribs and the oil in a medium flame-proof casserole and brown over a high heat for 3–4 minutes, turning 2–3 times. Add all the remaining ingredients and 300ml/10 fl oz water. Bring to a simmer, cover with a lid and put into the oven for 2½–3 hours, or until very tender. (Check after 2 hours and add a little extra water if necessary.)While the beef is cooking, prepare the bao buns. In a jug, mix 100ml/3½fl oz warm water and the oil. In a bowl, mix together the yeast, flours, sugar and baking powder. Add the wet ingredients to the dry. Bring together to form a rough dough. Knead on a lightly floured surface for 5–10 minutes, or until smooth and elastic. Put in a bowl and cover with cling film or a tea towel and leave to rise for 1 hour. For the pickled carrot and radish, add the vinegar, salt, sugar and peppercorns to a small pan and heat gently until the sugar and salt dissolves. Leave to cool. Place the vegetables into the pickling liquid. Leave to pickle for at least an hour, then drain well.Take the dough out of the bowl and divide into 4 portions. Roll each one into a ball and place on a tray lined with baking parchment, spacing well apart. Cover loosely with oiled cling film and leave to prove in a warm place for 45–60 minutes, or until well risen and puffy. Heat some water under a steamer and line with baking parchment. Make small holes in the parchment with a skewer to allow the steam to rise. Place one of the buns in the steamer. Cover with a tight-fitting lid and steam for 10–12 minutes, or until firm and cooked through. Repeat with the remaining buns. Slice all the buns carefully in half using a serrated bread knife. While the buns are cooking, prepare the salad, mix the rice vinegar, soy sauce, chilli oil, sesame oil and sugar. Toss the cucumbers in the dressing and leave to marinate for at least 15 minutes. Sprinkle with sesame seeds just before serving. To serve, drain the hot beef, place on a board and shred with two forks. Fill the bao buns with the shredded beef, drizzle with a little of the cooking liquor and top with pickled carrot and radish. Serve with the cucumber salad, fresh coriander, peanuts and micro garlic chives. Preheat the oven to 170C/150 Fan/Gas 3. Preheat the oven to 170C/150 Fan/Gas 3. To prepare the beef, put the short ribs and the oil in a medium flame-proof casserole and brown over a high heat for 3–4 minutes, turning 2–3 times. Add all the remaining ingredients and 300ml/10 fl oz water. Bring to a simmer, cover with a lid and put into the oven for 2½–3 hours, or until very tender. (Check after 2 hours and add a little extra water if necessary.) To prepare the beef, put the short ribs and the oil in a medium flame-proof casserole and brown over a high heat for 3–4 minutes, turning 2–3 times. Add all the remaining ingredients and 300ml/10 fl oz water. Bring to a simmer, cover with a lid and put into the oven for 2½–3 hours, or until very tender. (Check after 2 hours and add a little extra water if necessary.) While the beef is cooking, prepare the bao buns. In a jug, mix 100ml/3½fl oz warm water and the oil. While the beef is cooking, prepare the bao buns. In a jug, mix 100ml/3½fl oz warm water and the oil. In a bowl, mix together the yeast, flours, sugar and baking powder. Add the wet ingredients to the dry. Bring together to form a rough dough. Knead on a lightly floured surface for 5–10 minutes, or until smooth and elastic. Put in a bowl and cover with cling film or a tea towel and leave to rise for 1 hour. In a bowl, mix together the yeast, flours, sugar and baking powder. Add the wet ingredients to the dry. Bring together to form a rough dough. Knead on a lightly floured surface for 5–10 minutes, or until smooth and elastic. Put in a bowl and cover with cling film or a tea towel and leave to rise for 1 hour. For the pickled carrot and radish, add the vinegar, salt, sugar and peppercorns to a small pan and heat gently until the sugar and salt dissolves. Leave to cool. Place the vegetables into the pickling liquid. Leave to pickle for at least an hour, then drain well. For the pickled carrot and radish, add the vinegar, salt, sugar and peppercorns to a small pan and heat gently until the sugar and salt dissolves. Leave to cool. Place the vegetables into the pickling liquid. Leave to pickle for at least an hour, then drain well. Take the dough out of the bowl and divide into 4 portions. Roll each one into a ball and place on a tray lined with baking parchment, spacing well apart. Cover loosely with oiled cling film and leave to prove in a warm place for 45–60 minutes, or until well risen and puffy. Take the dough out of the bowl and divide into 4 portions. Roll each one into a ball and place on a tray lined with baking parchment, spacing well apart. Cover loosely with oiled cling film and leave to prove in a warm place for 45–60 minutes, or until well risen and puffy. Heat some water under a steamer and line with baking parchment. Make small holes in the parchment with a skewer to allow the steam to rise. Place one of the buns in the steamer. Cover with a tight-fitting lid and steam for 10–12 minutes, or until firm and cooked through. Repeat with the remaining buns. Slice all the buns carefully in half using a serrated bread knife. Heat some water under a steamer and line with baking parchment. Make small holes in the parchment with a skewer to allow the steam to rise. Place one of the buns in the steamer. Cover with a tight-fitting lid and steam for 10–12 minutes, or until firm and cooked through. Repeat with the remaining buns. Slice all the buns carefully in half using a serrated bread knife. While the buns are cooking, prepare the salad, mix the rice vinegar, soy sauce, chilli oil, sesame oil and sugar. Toss the cucumbers in the dressing and leave to marinate for at least 15 minutes. Sprinkle with sesame seeds just before serving. While the buns are cooking, prepare the salad, mix the rice vinegar, soy sauce, chilli oil, sesame oil and sugar. Toss the cucumbers in the dressing and leave to marinate for at least 15 minutes. Sprinkle with sesame seeds just before serving. To serve, drain the hot beef, place on a board and shred with two forks. Fill the bao buns with the shredded beef, drizzle with a little of the cooking liquor and top with pickled carrot and radish. Serve with the cucumber salad, fresh coriander, peanuts and micro garlic chives. To serve, drain the hot beef, place on a board and shred with two forks. Fill the bao buns with the shredded beef, drizzle with a little of the cooking liquor and top with pickled carrot and radish. Serve with the cucumber salad, fresh coriander, peanuts and micro garlic chives."
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4e9c8fa5ac9de44ba063908485fe37543d616101e9e6452dabeb80a1cea4b3ae
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Medium-cut Seville orange marmalade recipe
Weigh the oranges and make a note of the weight, as this will tell you how much of the other ingredients you’ll need, to ensure the marmalade sets well. My basic ratio is: both the sugar and the strained liquid from the sliced and simmered oranges should roughly equal twice the weight of the uncooked whole oranges. So if you start with 500g/1lb 2 oz whole oranges, after cooking you want to be left with a litre/1¾ pint of liquid once the peels have been strained out, and you need 1kg/2lb 4 oz of sugar. Cut the oranges in half and squeeze out the juice, as this makes chopping the peel less messy. Remove any pips from the juice, spoon any remaining pips out of the peel, place them in a tea cup and cover with water. Then chop the peel into shreds about 0.25cm/⅛in across and place these in a bowl with the juice and cover with water. Leave both overnight, as this will help the marmalade set well.The next day, place the peel and water in a saucepan. Sieve the pips, place their soaking water (which will have jellied slightly) into the saucepan, then tie the pips in muslin and drop this into the pot. Bring to the boil then simmer for 2-3 hours, topping up with water so that the fruit stays well covered, until the peel is soft when squished between your fingers. Alternatively, cook in a pressure cooker for about 30 minutes.Strain the juice from the peel and measure it. Whatever the original weight of fruit was at the beginning, you want about double that in cooking liquid. So if you started with 500g/1lb 2 oz fruit, then try and have roughly a litre/1¾ pint (in other words 1000ml or 1000g) of cooking liquid left. If you have more, boil it down in a saucepan to intensify it. If you have less, top it up with water to dilute it.Then add the sugar (double the weight of the oranges), plus 1-2 tbsp brown sugar if you like to make the colour darker. Add the strained peel, plus 50ml/2 fl oz of lemon juice for every 500g/1lb 2 oz uncooked whole oranges used. Bring to the boil, skim off any white froth and pips that rise to the surface, and then boil until the temperature reaches 105C/220F.Meanwhile sterilise enough jars in the oven and have the lids washed and ready. When the marmalade reaches 105C/220F, turn the heat off and leave for 10 minutes. Ladle the marmalade into a jug then pour this carefully into the jars, leaving just a bare 0.5cm/¼in gap at the top. Screw the lid on tightly and leave undisturbed until completely cold. Weigh the oranges and make a note of the weight, as this will tell you how much of the other ingredients you’ll need, to ensure the marmalade sets well. My basic ratio is: both the sugar and the strained liquid from the sliced and simmered oranges should roughly equal twice the weight of the uncooked whole oranges. So if you start with 500g/1lb 2 oz whole oranges, after cooking you want to be left with a litre/1¾ pint of liquid once the peels have been strained out, and you need 1kg/2lb 4 oz of sugar. Weigh the oranges and make a note of the weight, as this will tell you how much of the other ingredients you’ll need, to ensure the marmalade sets well. My basic ratio is: both the sugar and the strained liquid from the sliced and simmered oranges should roughly equal twice the weight of the uncooked whole oranges. So if you start with 500g/1lb 2 oz whole oranges, after cooking you want to be left with a litre/1¾ pint of liquid once the peels have been strained out, and you need 1kg/2lb 4 oz of sugar. Cut the oranges in half and squeeze out the juice, as this makes chopping the peel less messy. Remove any pips from the juice, spoon any remaining pips out of the peel, place them in a tea cup and cover with water. Then chop the peel into shreds about 0.25cm/⅛in across and place these in a bowl with the juice and cover with water. Leave both overnight, as this will help the marmalade set well. Cut the oranges in half and squeeze out the juice, as this makes chopping the peel less messy. Remove any pips from the juice, spoon any remaining pips out of the peel, place them in a tea cup and cover with water. Then chop the peel into shreds about 0.25cm/⅛in across and place these in a bowl with the juice and cover with water. Leave both overnight, as this will help the marmalade set well. The next day, place the peel and water in a saucepan. Sieve the pips, place their soaking water (which will have jellied slightly) into the saucepan, then tie the pips in muslin and drop this into the pot. Bring to the boil then simmer for 2-3 hours, topping up with water so that the fruit stays well covered, until the peel is soft when squished between your fingers. Alternatively, cook in a pressure cooker for about 30 minutes. The next day, place the peel and water in a saucepan. Sieve the pips, place their soaking water (which will have jellied slightly) into the saucepan, then tie the pips in muslin and drop this into the pot. Bring to the boil then simmer for 2-3 hours, topping up with water so that the fruit stays well covered, until the peel is soft when squished between your fingers. Alternatively, cook in a pressure cooker for about 30 minutes. Strain the juice from the peel and measure it. Whatever the original weight of fruit was at the beginning, you want about double that in cooking liquid. So if you started with 500g/1lb 2 oz fruit, then try and have roughly a litre/1¾ pint (in other words 1000ml or 1000g) of cooking liquid left. If you have more, boil it down in a saucepan to intensify it. If you have less, top it up with water to dilute it. Strain the juice from the peel and measure it. Whatever the original weight of fruit was at the beginning, you want about double that in cooking liquid. So if you started with 500g/1lb 2 oz fruit, then try and have roughly a litre/1¾ pint (in other words 1000ml or 1000g) of cooking liquid left. If you have more, boil it down in a saucepan to intensify it. If you have less, top it up with water to dilute it. Then add the sugar (double the weight of the oranges), plus 1-2 tbsp brown sugar if you like to make the colour darker. Add the strained peel, plus 50ml/2 fl oz of lemon juice for every 500g/1lb 2 oz uncooked whole oranges used. Bring to the boil, skim off any white froth and pips that rise to the surface, and then boil until the temperature reaches 105C/220F. Then add the sugar (double the weight of the oranges), plus 1-2 tbsp brown sugar if you like to make the colour darker. Add the strained peel, plus 50ml/2 fl oz of lemon juice for every 500g/1lb 2 oz uncooked whole oranges used. Bring to the boil, skim off any white froth and pips that rise to the surface, and then boil until the temperature reaches 105C/220F. Meanwhile sterilise enough jars in the oven and have the lids washed and ready. When the marmalade reaches 105C/220F, turn the heat off and leave for 10 minutes. Ladle the marmalade into a jug then pour this carefully into the jars, leaving just a bare 0.5cm/¼in gap at the top. Screw the lid on tightly and leave undisturbed until completely cold. Meanwhile sterilise enough jars in the oven and have the lids washed and ready. When the marmalade reaches 105C/220F, turn the heat off and leave for 10 minutes. Ladle the marmalade into a jug then pour this carefully into the jars, leaving just a bare 0.5cm/¼in gap at the top. Screw the lid on tightly and leave undisturbed until completely cold.
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"title": "Medium-cut Seville orange marmalade recipe",
"content": "Weigh the oranges and make a note of the weight, as this will tell you how much of the other ingredients you’ll need, to ensure the marmalade sets well. My basic ratio is: both the sugar and the strained liquid from the sliced and simmered oranges should roughly equal twice the weight of the uncooked whole oranges. So if you start with 500g/1lb 2 oz whole oranges, after cooking you want to be left with a litre/1¾ pint of liquid once the peels have been strained out, and you need 1kg/2lb 4 oz of sugar. Cut the oranges in half and squeeze out the juice, as this makes chopping the peel less messy. Remove any pips from the juice, spoon any remaining pips out of the peel, place them in a tea cup and cover with water. Then chop the peel into shreds about 0.25cm/⅛in across and place these in a bowl with the juice and cover with water. Leave both overnight, as this will help the marmalade set well.The next day, place the peel and water in a saucepan. Sieve the pips, place their soaking water (which will have jellied slightly) into the saucepan, then tie the pips in muslin and drop this into the pot. Bring to the boil then simmer for 2-3 hours, topping up with water so that the fruit stays well covered, until the peel is soft when squished between your fingers. Alternatively, cook in a pressure cooker for about 30 minutes.Strain the juice from the peel and measure it. Whatever the original weight of fruit was at the beginning, you want about double that in cooking liquid. So if you started with 500g/1lb 2 oz fruit, then try and have roughly a litre/1¾ pint (in other words 1000ml or 1000g) of cooking liquid left. If you have more, boil it down in a saucepan to intensify it. If you have less, top it up with water to dilute it.Then add the sugar (double the weight of the oranges), plus 1-2 tbsp brown sugar if you like to make the colour darker. Add the strained peel, plus 50ml/2 fl oz of lemon juice for every 500g/1lb 2 oz uncooked whole oranges used. Bring to the boil, skim off any white froth and pips that rise to the surface, and then boil until the temperature reaches 105C/220F.Meanwhile sterilise enough jars in the oven and have the lids washed and ready. When the marmalade reaches 105C/220F, turn the heat off and leave for 10 minutes. Ladle the marmalade into a jug then pour this carefully into the jars, leaving just a bare 0.5cm/¼in gap at the top. Screw the lid on tightly and leave undisturbed until completely cold. Weigh the oranges and make a note of the weight, as this will tell you how much of the other ingredients you’ll need, to ensure the marmalade sets well. My basic ratio is: both the sugar and the strained liquid from the sliced and simmered oranges should roughly equal twice the weight of the uncooked whole oranges. So if you start with 500g/1lb 2 oz whole oranges, after cooking you want to be left with a litre/1¾ pint of liquid once the peels have been strained out, and you need 1kg/2lb 4 oz of sugar. Weigh the oranges and make a note of the weight, as this will tell you how much of the other ingredients you’ll need, to ensure the marmalade sets well. My basic ratio is: both the sugar and the strained liquid from the sliced and simmered oranges should roughly equal twice the weight of the uncooked whole oranges. So if you start with 500g/1lb 2 oz whole oranges, after cooking you want to be left with a litre/1¾ pint of liquid once the peels have been strained out, and you need 1kg/2lb 4 oz of sugar. Cut the oranges in half and squeeze out the juice, as this makes chopping the peel less messy. Remove any pips from the juice, spoon any remaining pips out of the peel, place them in a tea cup and cover with water. Then chop the peel into shreds about 0.25cm/⅛in across and place these in a bowl with the juice and cover with water. Leave both overnight, as this will help the marmalade set well. Cut the oranges in half and squeeze out the juice, as this makes chopping the peel less messy. Remove any pips from the juice, spoon any remaining pips out of the peel, place them in a tea cup and cover with water. Then chop the peel into shreds about 0.25cm/⅛in across and place these in a bowl with the juice and cover with water. Leave both overnight, as this will help the marmalade set well. The next day, place the peel and water in a saucepan. Sieve the pips, place their soaking water (which will have jellied slightly) into the saucepan, then tie the pips in muslin and drop this into the pot. Bring to the boil then simmer for 2-3 hours, topping up with water so that the fruit stays well covered, until the peel is soft when squished between your fingers. Alternatively, cook in a pressure cooker for about 30 minutes. The next day, place the peel and water in a saucepan. Sieve the pips, place their soaking water (which will have jellied slightly) into the saucepan, then tie the pips in muslin and drop this into the pot. Bring to the boil then simmer for 2-3 hours, topping up with water so that the fruit stays well covered, until the peel is soft when squished between your fingers. Alternatively, cook in a pressure cooker for about 30 minutes. Strain the juice from the peel and measure it. Whatever the original weight of fruit was at the beginning, you want about double that in cooking liquid. So if you started with 500g/1lb 2 oz fruit, then try and have roughly a litre/1¾ pint (in other words 1000ml or 1000g) of cooking liquid left. If you have more, boil it down in a saucepan to intensify it. If you have less, top it up with water to dilute it. Strain the juice from the peel and measure it. Whatever the original weight of fruit was at the beginning, you want about double that in cooking liquid. So if you started with 500g/1lb 2 oz fruit, then try and have roughly a litre/1¾ pint (in other words 1000ml or 1000g) of cooking liquid left. If you have more, boil it down in a saucepan to intensify it. If you have less, top it up with water to dilute it. Then add the sugar (double the weight of the oranges), plus 1-2 tbsp brown sugar if you like to make the colour darker. Add the strained peel, plus 50ml/2 fl oz of lemon juice for every 500g/1lb 2 oz uncooked whole oranges used. Bring to the boil, skim off any white froth and pips that rise to the surface, and then boil until the temperature reaches 105C/220F. Then add the sugar (double the weight of the oranges), plus 1-2 tbsp brown sugar if you like to make the colour darker. Add the strained peel, plus 50ml/2 fl oz of lemon juice for every 500g/1lb 2 oz uncooked whole oranges used. Bring to the boil, skim off any white froth and pips that rise to the surface, and then boil until the temperature reaches 105C/220F. Meanwhile sterilise enough jars in the oven and have the lids washed and ready. When the marmalade reaches 105C/220F, turn the heat off and leave for 10 minutes. Ladle the marmalade into a jug then pour this carefully into the jars, leaving just a bare 0.5cm/¼in gap at the top. Screw the lid on tightly and leave undisturbed until completely cold. Meanwhile sterilise enough jars in the oven and have the lids washed and ready. When the marmalade reaches 105C/220F, turn the heat off and leave for 10 minutes. Ladle the marmalade into a jug then pour this carefully into the jars, leaving just a bare 0.5cm/¼in gap at the top. Screw the lid on tightly and leave undisturbed until completely cold."
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4723b67a27e8ae9491b2fe4059e47eeef30c1b60f0c22573c05ac2915fc80fd6
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Pressure cooker pot roast beef recipe
An average of 3.3 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pressure_cooker_pot_41978_16x9.jpg Make an inexpensive joint of beef go further with this all-in-one dish made in the pressure cooker – the beef will be meltingly tender. Use whatever root veggies you have on hand. No parsnips? Just leave them out. Half a swede hanging out in the fridge? Throw it in. No leeks? Double up on onions. Fresh herbs such as rosemary and thyme will work really well here too, if you have them. For this recipe you will need a pressure cooker. 2 tbsp olive oil1.3–1.5kg/3lb–3lb 5oz beef joint, such as rolled brisket or shin1 large onion, quartered1 leek, halved3 stalks celery, halved2 tsp sea salt1 tsp freshly ground black pepper2 tbsp tomato purée5 garlic cloves, peeled200ml/7fl oz red wine200ml/7fl oz beef stock2 bay leaves1kg/2lb 4oz baby new potatoes4 parsnips, peeled and quartered4 large carrots, peeled and quartered100g/3½oz butter1 bunch chives, chopped 2 tbsp olive oil 1.3–1.5kg/3lb–3lb 5oz beef joint, such as rolled brisket or shin 1 large onion, quartered 1 leek, halved 3 stalks celery, halved 2 tsp sea salt 1 tsp freshly ground black pepper 2 tbsp tomato purée 5 garlic cloves, peeled 200ml/7fl oz red wine 200ml/7fl oz beef stock 2 bay leaves 1kg/2lb 4oz baby new potatoes 4 parsnips, peeled and quartered 4 large carrots, peeled and quartered 100g/3½oz butter 1 bunch chives, chopped Method Heat the oil in the pressure cooker over a medium–high heat, add the meat and brown it all over. Remove and set aside. Add the onion, leek and celery to the pan and fry for 3–4 minutes, until just starting to soften. Add the salt, pepper, tomato paste and garlic and cook for 3–4 minutes, until fragrant. Add the red wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the alcohol bubble away for a couple of minutes. Sit the beef on top of the veg and add the stock and bay leaves. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour 15 minutes. (If using an electric pressure cooker, cook on high pressure for 1 hour 15 minutes)Remove the pressure cooker from the heat and leave to depressurise. Put the potatoes, parsnips and carrots in the pan on top of the meat and onion mixture. Bring back to pressure and cook for a further 10 minutes. Remove the meat, potatoes, parsnips and carrots from the pan and serve on a large platter. Add the butter to the pan juices and place over a medium–high heat. Mash the onion, leek, celery and garlic to make a sauce and let it bubble away for 10 minutes. Pour the sauce over the meat and sprinkle with chopped chives. Heat the oil in the pressure cooker over a medium–high heat, add the meat and brown it all over. Remove and set aside. Heat the oil in the pressure cooker over a medium–high heat, add the meat and brown it all over. Remove and set aside. Add the onion, leek and celery to the pan and fry for 3–4 minutes, until just starting to soften. Add the onion, leek and celery to the pan and fry for 3–4 minutes, until just starting to soften. Add the salt, pepper, tomato paste and garlic and cook for 3–4 minutes, until fragrant. Add the red wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the alcohol bubble away for a couple of minutes. Add the salt, pepper, tomato paste and garlic and cook for 3–4 minutes, until fragrant. Add the red wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the alcohol bubble away for a couple of minutes. Sit the beef on top of the veg and add the stock and bay leaves. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour 15 minutes. (If using an electric pressure cooker, cook on high pressure for 1 hour 15 minutes) Sit the beef on top of the veg and add the stock and bay leaves. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour 15 minutes. (If using an electric pressure cooker, cook on high pressure for 1 hour 15 minutes) Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Put the potatoes, parsnips and carrots in the pan on top of the meat and onion mixture. Bring back to pressure and cook for a further 10 minutes. Put the potatoes, parsnips and carrots in the pan on top of the meat and onion mixture. Bring back to pressure and cook for a further 10 minutes. Remove the meat, potatoes, parsnips and carrots from the pan and serve on a large platter. Remove the meat, potatoes, parsnips and carrots from the pan and serve on a large platter. Add the butter to the pan juices and place over a medium–high heat. Mash the onion, leek, celery and garlic to make a sauce and let it bubble away for 10 minutes. Pour the sauce over the meat and sprinkle with chopped chives. Add the butter to the pan juices and place over a medium–high heat. Mash the onion, leek, celery and garlic to make a sauce and let it bubble away for 10 minutes. Pour the sauce over the meat and sprinkle with chopped chives.
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"title": "Pressure cooker pot roast beef recipe",
"content": "An average of 3.3 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pressure_cooker_pot_41978_16x9.jpg Make an inexpensive joint of beef go further with this all-in-one dish made in the pressure cooker – the beef will be meltingly tender. Use whatever root veggies you have on hand. No parsnips? Just leave them out. Half a swede hanging out in the fridge? Throw it in. No leeks? Double up on onions. Fresh herbs such as rosemary and thyme will work really well here too, if you have them. For this recipe you will need a pressure cooker. 2 tbsp olive oil1.3–1.5kg/3lb–3lb 5oz beef joint, such as rolled brisket or shin1 large onion, quartered1 leek, halved3 stalks celery, halved2 tsp sea salt1 tsp freshly ground black pepper2 tbsp tomato purée5 garlic cloves, peeled200ml/7fl oz red wine200ml/7fl oz beef stock2 bay leaves1kg/2lb 4oz baby new potatoes4 parsnips, peeled and quartered4 large carrots, peeled and quartered100g/3½oz butter1 bunch chives, chopped 2 tbsp olive oil 1.3–1.5kg/3lb–3lb 5oz beef joint, such as rolled brisket or shin 1 large onion, quartered 1 leek, halved 3 stalks celery, halved 2 tsp sea salt 1 tsp freshly ground black pepper 2 tbsp tomato purée 5 garlic cloves, peeled 200ml/7fl oz red wine 200ml/7fl oz beef stock 2 bay leaves 1kg/2lb 4oz baby new potatoes 4 parsnips, peeled and quartered 4 large carrots, peeled and quartered 100g/3½oz butter 1 bunch chives, chopped Method Heat the oil in the pressure cooker over a medium–high heat, add the meat and brown it all over. Remove and set aside. Add the onion, leek and celery to the pan and fry for 3–4 minutes, until just starting to soften. Add the salt, pepper, tomato paste and garlic and cook for 3–4 minutes, until fragrant. Add the red wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the alcohol bubble away for a couple of minutes. Sit the beef on top of the veg and add the stock and bay leaves. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour 15 minutes. (If using an electric pressure cooker, cook on high pressure for 1 hour 15 minutes)Remove the pressure cooker from the heat and leave to depressurise. Put the potatoes, parsnips and carrots in the pan on top of the meat and onion mixture. Bring back to pressure and cook for a further 10 minutes. Remove the meat, potatoes, parsnips and carrots from the pan and serve on a large platter. Add the butter to the pan juices and place over a medium–high heat. Mash the onion, leek, celery and garlic to make a sauce and let it bubble away for 10 minutes. Pour the sauce over the meat and sprinkle with chopped chives. Heat the oil in the pressure cooker over a medium–high heat, add the meat and brown it all over. Remove and set aside. Heat the oil in the pressure cooker over a medium–high heat, add the meat and brown it all over. Remove and set aside. Add the onion, leek and celery to the pan and fry for 3–4 minutes, until just starting to soften. Add the onion, leek and celery to the pan and fry for 3–4 minutes, until just starting to soften. Add the salt, pepper, tomato paste and garlic and cook for 3–4 minutes, until fragrant. Add the red wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the alcohol bubble away for a couple of minutes. Add the salt, pepper, tomato paste and garlic and cook for 3–4 minutes, until fragrant. Add the red wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the alcohol bubble away for a couple of minutes. Sit the beef on top of the veg and add the stock and bay leaves. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour 15 minutes. (If using an electric pressure cooker, cook on high pressure for 1 hour 15 minutes) Sit the beef on top of the veg and add the stock and bay leaves. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour 15 minutes. (If using an electric pressure cooker, cook on high pressure for 1 hour 15 minutes) Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Put the potatoes, parsnips and carrots in the pan on top of the meat and onion mixture. Bring back to pressure and cook for a further 10 minutes. Put the potatoes, parsnips and carrots in the pan on top of the meat and onion mixture. Bring back to pressure and cook for a further 10 minutes. Remove the meat, potatoes, parsnips and carrots from the pan and serve on a large platter. Remove the meat, potatoes, parsnips and carrots from the pan and serve on a large platter. Add the butter to the pan juices and place over a medium–high heat. Mash the onion, leek, celery and garlic to make a sauce and let it bubble away for 10 minutes. Pour the sauce over the meat and sprinkle with chopped chives. Add the butter to the pan juices and place over a medium–high heat. Mash the onion, leek, celery and garlic to make a sauce and let it bubble away for 10 minutes. Pour the sauce over the meat and sprinkle with chopped chives."
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5c21c50a6a7774d9887c2952e8bcac6c7f0133f419ec3380e4f3e364cdab51fd
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Slow cooker veggie bolognese recipe
An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_veggie_48578_16x9.jpg A really rich vegetarian slow cooker bolognese that’s perfect for serving with spaghetti or made into a veggie lasagne, pasta bake or cottage pie. It makes six generous servings, keeps well in the fridge for a couple of days and can be frozen for 4 months. 2 tbsp sunflower, vegetable or light olive oil1 medium onion, finely chopped2 garlic cloves, crushed2–3 medium carrots, about 200g/7oz, peeled and cut into small chunks200g/7oz mushrooms, any kind, sliced 2 x 400g tins green lentils, drained and rinsed400g tin chopped tomatoes150ml/5fl oz hot vegetable stock, made with 1 stock cube3 tbsp tomato purée2 tsp caster sugar1 tsp dried oregano2 dried bay leaves, or 1 freshsalt and freshly ground black pepperfreshly cooked pasta, grated cheese and basil, to serve (optional) 2 tbsp sunflower, vegetable or light olive oil 1 medium onion, finely chopped 2 garlic cloves, crushed 2–3 medium carrots, about 200g/7oz, peeled and cut into small chunks 200g/7oz mushrooms, any kind, sliced 2 x 400g tins green lentils, drained and rinsed 400g tin chopped tomatoes 150ml/5fl oz hot vegetable stock, made with 1 stock cube 3 tbsp tomato purée 2 tsp caster sugar 1 tsp dried oregano 2 dried bay leaves, or 1 fresh salt and freshly ground black pepper freshly cooked pasta, grated cheese and basil, to serve (optional) Method Heat the oil in a large non-stick frying pan and fry the onion over a medium–high heat for about 3 minutes or until lightly browned, stirring regularly. Add the garlic and cook for 1 minute more.Tip the onion and garlic into the slow cooker and add the carrots, mushrooms, lentils, tomatoes, stock, tomato purée, sugar and herbs. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. Serve with freshly cooked pasta, grated cheese and fresh basil, if you like. Heat the oil in a large non-stick frying pan and fry the onion over a medium–high heat for about 3 minutes or until lightly browned, stirring regularly. Add the garlic and cook for 1 minute more. Heat the oil in a large non-stick frying pan and fry the onion over a medium–high heat for about 3 minutes or until lightly browned, stirring regularly. Add the garlic and cook for 1 minute more. Tip the onion and garlic into the slow cooker and add the carrots, mushrooms, lentils, tomatoes, stock, tomato purée, sugar and herbs. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. Tip the onion and garlic into the slow cooker and add the carrots, mushrooms, lentils, tomatoes, stock, tomato purée, sugar and herbs. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. Serve with freshly cooked pasta, grated cheese and fresh basil, if you like. Serve with freshly cooked pasta, grated cheese and fresh basil, if you like. Recipe tips You can use any mushrooms you like for this bolognese, but small chestnut mushrooms work particularly well. Slice your mushrooms (not too thinly), or quarter them if they’re small. You can use 1 tsp garlic granules or powder instead of fresh garlic in this recipe if you like. You can use any tinned lentils for this bolognese. Sachets of lentils work too (although they are more expensive), or add tinned beans or chickpeas instead if you have some handy.
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"title": "Slow cooker veggie bolognese recipe",
"content": "An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_veggie_48578_16x9.jpg A really rich vegetarian slow cooker bolognese that’s perfect for serving with spaghetti or made into a veggie lasagne, pasta bake or cottage pie. It makes six generous servings, keeps well in the fridge for a couple of days and can be frozen for 4 months. 2 tbsp sunflower, vegetable or light olive oil1 medium onion, finely chopped2 garlic cloves, crushed2–3 medium carrots, about 200g/7oz, peeled and cut into small chunks200g/7oz mushrooms, any kind, sliced 2 x 400g tins green lentils, drained and rinsed400g tin chopped tomatoes150ml/5fl oz hot vegetable stock, made with 1 stock cube3 tbsp tomato purée2 tsp caster sugar1 tsp dried oregano2 dried bay leaves, or 1 freshsalt and freshly ground black pepperfreshly cooked pasta, grated cheese and basil, to serve (optional) 2 tbsp sunflower, vegetable or light olive oil 1 medium onion, finely chopped 2 garlic cloves, crushed 2–3 medium carrots, about 200g/7oz, peeled and cut into small chunks 200g/7oz mushrooms, any kind, sliced 2 x 400g tins green lentils, drained and rinsed 400g tin chopped tomatoes 150ml/5fl oz hot vegetable stock, made with 1 stock cube 3 tbsp tomato purée 2 tsp caster sugar 1 tsp dried oregano 2 dried bay leaves, or 1 fresh salt and freshly ground black pepper freshly cooked pasta, grated cheese and basil, to serve (optional) Method Heat the oil in a large non-stick frying pan and fry the onion over a medium–high heat for about 3 minutes or until lightly browned, stirring regularly. Add the garlic and cook for 1 minute more.Tip the onion and garlic into the slow cooker and add the carrots, mushrooms, lentils, tomatoes, stock, tomato purée, sugar and herbs. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. Serve with freshly cooked pasta, grated cheese and fresh basil, if you like. Heat the oil in a large non-stick frying pan and fry the onion over a medium–high heat for about 3 minutes or until lightly browned, stirring regularly. Add the garlic and cook for 1 minute more. Heat the oil in a large non-stick frying pan and fry the onion over a medium–high heat for about 3 minutes or until lightly browned, stirring regularly. Add the garlic and cook for 1 minute more. Tip the onion and garlic into the slow cooker and add the carrots, mushrooms, lentils, tomatoes, stock, tomato purée, sugar and herbs. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. Tip the onion and garlic into the slow cooker and add the carrots, mushrooms, lentils, tomatoes, stock, tomato purée, sugar and herbs. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours. Serve with freshly cooked pasta, grated cheese and fresh basil, if you like. Serve with freshly cooked pasta, grated cheese and fresh basil, if you like. Recipe tips You can use any mushrooms you like for this bolognese, but small chestnut mushrooms work particularly well. Slice your mushrooms (not too thinly), or quarter them if they’re small. You can use 1 tsp garlic granules or powder instead of fresh garlic in this recipe if you like. You can use any tinned lentils for this bolognese. Sachets of lentils work too (although they are more expensive), or add tinned beans or chickpeas instead if you have some handy."
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d046dea6834691bf3e4ad75e309fec41f20f87c0f53a7a1b26ffd46d5b3c58ef
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Mushrooms, leeks and fried eggs on toast recipe
An average of 4.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushrooms_leeks_and_90926_16x9.jpg Mushrooms and leeks on toast are a great way to eat more veg for breakfast, brunch or a light lunch. Each serving provides 459 kcal, 17g protein, 23g carbohydrates (of which 5g sugars), 32g fat (of which 15g saturates), 6g fibre and 1.7g salt. 25g/1oz unsalted butter3 large chestnut mushrooms, peeled and sliced1 large leek, trimmed, halved and cut into 2.5cm/1in slicespinch dried chilli flakes (optional)1 tsp vegetable oil1 large free-range egg1 slice bread, toastedsea salt and freshly ground black pepper 25g/1oz unsalted butter 3 large chestnut mushrooms, peeled and sliced 1 large leek, trimmed, halved and cut into 2.5cm/1in slices pinch dried chilli flakes (optional) 1 tsp vegetable oil 1 large free-range egg 1 slice bread, toasted sea salt and freshly ground black pepper Method Heat the butter in a large frying pan over a medium heat. Add the mushrooms and leeks and season with a generous amount of salt and pepper. Cook for 6–8 minutes, stirring occasionally until the mushrooms have softened and started to caramelise and the leeks are completely soft. Add a pinch of dried chilli flakes if you would like to add a little heat.Meanwhile, heat the oil in another non-stick frying pan over a medium heat. Crack in the egg and fry until the white has just set.Spoon the mushroom and leek mixture over the toast. Top with the fried egg and another grind of black pepper and serve immediately. Heat the butter in a large frying pan over a medium heat. Add the mushrooms and leeks and season with a generous amount of salt and pepper. Cook for 6–8 minutes, stirring occasionally until the mushrooms have softened and started to caramelise and the leeks are completely soft. Add a pinch of dried chilli flakes if you would like to add a little heat. Heat the butter in a large frying pan over a medium heat. Add the mushrooms and leeks and season with a generous amount of salt and pepper. Cook for 6–8 minutes, stirring occasionally until the mushrooms have softened and started to caramelise and the leeks are completely soft. Add a pinch of dried chilli flakes if you would like to add a little heat. Meanwhile, heat the oil in another non-stick frying pan over a medium heat. Crack in the egg and fry until the white has just set. Meanwhile, heat the oil in another non-stick frying pan over a medium heat. Crack in the egg and fry until the white has just set. Spoon the mushroom and leek mixture over the toast. Top with the fried egg and another grind of black pepper and serve immediately. Spoon the mushroom and leek mixture over the toast. Top with the fried egg and another grind of black pepper and serve immediately.
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"title": "Mushrooms, leeks and fried eggs on toast recipe",
"content": "An average of 4.9 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushrooms_leeks_and_90926_16x9.jpg Mushrooms and leeks on toast are a great way to eat more veg for breakfast, brunch or a light lunch. Each serving provides 459 kcal, 17g protein, 23g carbohydrates (of which 5g sugars), 32g fat (of which 15g saturates), 6g fibre and 1.7g salt. 25g/1oz unsalted butter3 large chestnut mushrooms, peeled and sliced1 large leek, trimmed, halved and cut into 2.5cm/1in slicespinch dried chilli flakes (optional)1 tsp vegetable oil1 large free-range egg1 slice bread, toastedsea salt and freshly ground black pepper 25g/1oz unsalted butter 3 large chestnut mushrooms, peeled and sliced 1 large leek, trimmed, halved and cut into 2.5cm/1in slices pinch dried chilli flakes (optional) 1 tsp vegetable oil 1 large free-range egg 1 slice bread, toasted sea salt and freshly ground black pepper Method Heat the butter in a large frying pan over a medium heat. Add the mushrooms and leeks and season with a generous amount of salt and pepper. Cook for 6–8 minutes, stirring occasionally until the mushrooms have softened and started to caramelise and the leeks are completely soft. Add a pinch of dried chilli flakes if you would like to add a little heat.Meanwhile, heat the oil in another non-stick frying pan over a medium heat. Crack in the egg and fry until the white has just set.Spoon the mushroom and leek mixture over the toast. Top with the fried egg and another grind of black pepper and serve immediately. Heat the butter in a large frying pan over a medium heat. Add the mushrooms and leeks and season with a generous amount of salt and pepper. Cook for 6–8 minutes, stirring occasionally until the mushrooms have softened and started to caramelise and the leeks are completely soft. Add a pinch of dried chilli flakes if you would like to add a little heat. Heat the butter in a large frying pan over a medium heat. Add the mushrooms and leeks and season with a generous amount of salt and pepper. Cook for 6–8 minutes, stirring occasionally until the mushrooms have softened and started to caramelise and the leeks are completely soft. Add a pinch of dried chilli flakes if you would like to add a little heat. Meanwhile, heat the oil in another non-stick frying pan over a medium heat. Crack in the egg and fry until the white has just set. Meanwhile, heat the oil in another non-stick frying pan over a medium heat. Crack in the egg and fry until the white has just set. Spoon the mushroom and leek mixture over the toast. Top with the fried egg and another grind of black pepper and serve immediately. Spoon the mushroom and leek mixture over the toast. Top with the fried egg and another grind of black pepper and serve immediately."
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dc83638e25fffabe967e90f45cffb67ce8d25a63fe162fe607a89b9a3f531b27
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Chilli broccoli pizza recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_broccoli_pizza_25406_16x9.jpg A white pizza makes a nice change from tomato based versions (though feel free to add a little tomato purée, if you wish) and the spicy broccoli topping is lovely paired with creamy mozzarella. In order to get a nice crispy base and golden top, the best way to cook this pizza is by starting it on the hob, then flashing it under the grill. It takes a lot less time to heat the grill than the oven, saving a bit of cash on your bills too. This recipe is part of a Budget vegetarian meal plan for one. In October 2023 this recipe was costed at an average of £2.34 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 90g/3¼oz plain flour, plus extra for dusting1 tsp dried fast-action yeast 55ml/2fl oz lukewarm water1 tbsp olive oil 2 tbsp finely chopped fresh flatleaf parsley 1½ tsp chilli flakes 2 garlic cloves, finely chopped or grated ½ broccoli head, roughly chopped ½ red onion (or 1 very small red onion), thinly sliced62–75g/2¼–2½oz mozzarella (half a standard-size ball)small handful fresh basil leaves salt and ground black pepper 90g/3¼oz plain flour, plus extra for dusting 1 tsp dried fast-action yeast 55ml/2fl oz lukewarm water 1 tbsp olive oil 2 tbsp finely chopped fresh flatleaf parsley 1½ tsp chilli flakes 2 garlic cloves, finely chopped or grated ½ broccoli head, roughly chopped ½ red onion (or 1 very small red onion), thinly sliced 62–75g/2¼–2½oz mozzarella (half a standard-size ball) small handful fresh basil leaves salt and ground black pepper Method Place the flour, yeast and a pinch of salt in a bowl. Add the water and mix well using a cutlery knife to combine. Tip onto a clean surface and knead for 2 minutes until a smooth ball is formed. Pop back in the bowl, cover with a damp tea towel or cling film and set aside for about 1 hour to rise and get puffy (Ideally place the bowl in a warm spot, the colder the room the more time this will take). Meanwhile, mix together the oil, parsley, chilli flakes and garlic in a small bowl until it forms a rough herby paste. Set aside. Roll out the pizza dough to the size of the base of a large frying pan (approximately 25cm/10in) on a lightly floured surface or on a piece of non-stick baking paper. Heat the frying pan over a high heat for 2 minutes, then place the pizza dough in the pan. Preheat the grill to its highest setting. While the pizza base is cooking, sprinkle the broccoli and onion evenly over the base, leaving a 5mm/¼in crust around the edge. Tear the mozzarella over the top and then dot the parsley mixture over the pizza. Transfer the pan to underneath the grill and cook for 5 minutes until the cheese has melted and the edges of the crust are golden. Garnish with the basil leaves and season with salt and pepper. Place the flour, yeast and a pinch of salt in a bowl. Add the water and mix well using a cutlery knife to combine. Tip onto a clean surface and knead for 2 minutes until a smooth ball is formed. Pop back in the bowl, cover with a damp tea towel or cling film and set aside for about 1 hour to rise and get puffy (Ideally place the bowl in a warm spot, the colder the room the more time this will take). Place the flour, yeast and a pinch of salt in a bowl. Add the water and mix well using a cutlery knife to combine. Tip onto a clean surface and knead for 2 minutes until a smooth ball is formed. Pop back in the bowl, cover with a damp tea towel or cling film and set aside for about 1 hour to rise and get puffy (Ideally place the bowl in a warm spot, the colder the room the more time this will take). Meanwhile, mix together the oil, parsley, chilli flakes and garlic in a small bowl until it forms a rough herby paste. Set aside. Meanwhile, mix together the oil, parsley, chilli flakes and garlic in a small bowl until it forms a rough herby paste. Set aside. Roll out the pizza dough to the size of the base of a large frying pan (approximately 25cm/10in) on a lightly floured surface or on a piece of non-stick baking paper. Heat the frying pan over a high heat for 2 minutes, then place the pizza dough in the pan. Preheat the grill to its highest setting. While the pizza base is cooking, sprinkle the broccoli and onion evenly over the base, leaving a 5mm/¼in crust around the edge. Tear the mozzarella over the top and then dot the parsley mixture over the pizza. Roll out the pizza dough to the size of the base of a large frying pan (approximately 25cm/10in) on a lightly floured surface or on a piece of non-stick baking paper. Heat the frying pan over a high heat for 2 minutes, then place the pizza dough in the pan. Preheat the grill to its highest setting. While the pizza base is cooking, sprinkle the broccoli and onion evenly over the base, leaving a 5mm/¼in crust around the edge. Tear the mozzarella over the top and then dot the parsley mixture over the pizza. Transfer the pan to underneath the grill and cook for 5 minutes until the cheese has melted and the edges of the crust are golden. Garnish with the basil leaves and season with salt and pepper. Transfer the pan to underneath the grill and cook for 5 minutes until the cheese has melted and the edges of the crust are golden. Garnish with the basil leaves and season with salt and pepper.
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"title": "Chilli broccoli pizza recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_broccoli_pizza_25406_16x9.jpg A white pizza makes a nice change from tomato based versions (though feel free to add a little tomato purée, if you wish) and the spicy broccoli topping is lovely paired with creamy mozzarella. In order to get a nice crispy base and golden top, the best way to cook this pizza is by starting it on the hob, then flashing it under the grill. It takes a lot less time to heat the grill than the oven, saving a bit of cash on your bills too. This recipe is part of a Budget vegetarian meal plan for one. In October 2023 this recipe was costed at an average of £2.34 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. 90g/3¼oz plain flour, plus extra for dusting1 tsp dried fast-action yeast 55ml/2fl oz lukewarm water1 tbsp olive oil 2 tbsp finely chopped fresh flatleaf parsley 1½ tsp chilli flakes 2 garlic cloves, finely chopped or grated ½ broccoli head, roughly chopped ½ red onion (or 1 very small red onion), thinly sliced62–75g/2¼–2½oz mozzarella (half a standard-size ball)small handful fresh basil leaves salt and ground black pepper 90g/3¼oz plain flour, plus extra for dusting 1 tsp dried fast-action yeast 55ml/2fl oz lukewarm water 1 tbsp olive oil 2 tbsp finely chopped fresh flatleaf parsley 1½ tsp chilli flakes 2 garlic cloves, finely chopped or grated ½ broccoli head, roughly chopped ½ red onion (or 1 very small red onion), thinly sliced 62–75g/2¼–2½oz mozzarella (half a standard-size ball) small handful fresh basil leaves salt and ground black pepper Method Place the flour, yeast and a pinch of salt in a bowl. Add the water and mix well using a cutlery knife to combine. Tip onto a clean surface and knead for 2 minutes until a smooth ball is formed. Pop back in the bowl, cover with a damp tea towel or cling film and set aside for about 1 hour to rise and get puffy (Ideally place the bowl in a warm spot, the colder the room the more time this will take). Meanwhile, mix together the oil, parsley, chilli flakes and garlic in a small bowl until it forms a rough herby paste. Set aside. Roll out the pizza dough to the size of the base of a large frying pan (approximately 25cm/10in) on a lightly floured surface or on a piece of non-stick baking paper. Heat the frying pan over a high heat for 2 minutes, then place the pizza dough in the pan. Preheat the grill to its highest setting. While the pizza base is cooking, sprinkle the broccoli and onion evenly over the base, leaving a 5mm/¼in crust around the edge. Tear the mozzarella over the top and then dot the parsley mixture over the pizza. Transfer the pan to underneath the grill and cook for 5 minutes until the cheese has melted and the edges of the crust are golden. Garnish with the basil leaves and season with salt and pepper. Place the flour, yeast and a pinch of salt in a bowl. Add the water and mix well using a cutlery knife to combine. Tip onto a clean surface and knead for 2 minutes until a smooth ball is formed. Pop back in the bowl, cover with a damp tea towel or cling film and set aside for about 1 hour to rise and get puffy (Ideally place the bowl in a warm spot, the colder the room the more time this will take). Place the flour, yeast and a pinch of salt in a bowl. Add the water and mix well using a cutlery knife to combine. Tip onto a clean surface and knead for 2 minutes until a smooth ball is formed. Pop back in the bowl, cover with a damp tea towel or cling film and set aside for about 1 hour to rise and get puffy (Ideally place the bowl in a warm spot, the colder the room the more time this will take). Meanwhile, mix together the oil, parsley, chilli flakes and garlic in a small bowl until it forms a rough herby paste. Set aside. Meanwhile, mix together the oil, parsley, chilli flakes and garlic in a small bowl until it forms a rough herby paste. Set aside. Roll out the pizza dough to the size of the base of a large frying pan (approximately 25cm/10in) on a lightly floured surface or on a piece of non-stick baking paper. Heat the frying pan over a high heat for 2 minutes, then place the pizza dough in the pan. Preheat the grill to its highest setting. While the pizza base is cooking, sprinkle the broccoli and onion evenly over the base, leaving a 5mm/¼in crust around the edge. Tear the mozzarella over the top and then dot the parsley mixture over the pizza. Roll out the pizza dough to the size of the base of a large frying pan (approximately 25cm/10in) on a lightly floured surface or on a piece of non-stick baking paper. Heat the frying pan over a high heat for 2 minutes, then place the pizza dough in the pan. Preheat the grill to its highest setting. While the pizza base is cooking, sprinkle the broccoli and onion evenly over the base, leaving a 5mm/¼in crust around the edge. Tear the mozzarella over the top and then dot the parsley mixture over the pizza. Transfer the pan to underneath the grill and cook for 5 minutes until the cheese has melted and the edges of the crust are golden. Garnish with the basil leaves and season with salt and pepper. Transfer the pan to underneath the grill and cook for 5 minutes until the cheese has melted and the edges of the crust are golden. Garnish with the basil leaves and season with salt and pepper."
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6fde02019163340afb0a0fca014372d0ca9ca8a1bb8b8a690fb24d37af72a95c
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Microwave scrambled eggs recipe
How to make scrambled eggs in the microwave An average of 4.7 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_scrambled_egg_48771_16x9.jpg They said it couldn't be done. Ha! This is the quickest, easiest and cleanest way to make scrambled eggs for one. 2 free-range eggssplash milkpinch salt and freshly ground pepper 2 free-range eggs splash milk pinch salt and freshly ground pepper 1–2 slices of bread, toastedsalted butter, for spreading 1–2 slices of bread, toasted salted butter, for spreading Method Crack the eggs into a microwavable bowl and season. Whisk well with a fork until completely combined and there are some bubbles on the surface. Microwave for 30 seconds, then stir with a fork. If necessary, microwave again in 10-second bursts, until almost set. Remember, it will continue cooking a little when removed from the microwave. Stir again and set aside for 30 seconds.Butter your toast and tip the egg on top. Serve. Crack the eggs into a microwavable bowl and season. Whisk well with a fork until completely combined and there are some bubbles on the surface. Crack the eggs into a microwavable bowl and season. Whisk well with a fork until completely combined and there are some bubbles on the surface. Microwave for 30 seconds, then stir with a fork. If necessary, microwave again in 10-second bursts, until almost set. Remember, it will continue cooking a little when removed from the microwave. Stir again and set aside for 30 seconds. Microwave for 30 seconds, then stir with a fork. If necessary, microwave again in 10-second bursts, until almost set. Remember, it will continue cooking a little when removed from the microwave. Stir again and set aside for 30 seconds. Butter your toast and tip the egg on top. Serve. Butter your toast and tip the egg on top. Serve. Recipe tips Add a dash of milk or cream to the eggs before microwaving if you prefer silky eggs. Microwaves vary; the eggs may be almost set after 30 seconds or they may take a minute.
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"title": "Microwave scrambled eggs recipe",
"content": "How to make scrambled eggs in the microwave An average of 4.7 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_scrambled_egg_48771_16x9.jpg They said it couldn't be done. Ha! This is the quickest, easiest and cleanest way to make scrambled eggs for one. 2 free-range eggssplash milkpinch salt and freshly ground pepper 2 free-range eggs splash milk pinch salt and freshly ground pepper 1–2 slices of bread, toastedsalted butter, for spreading 1–2 slices of bread, toasted salted butter, for spreading Method Crack the eggs into a microwavable bowl and season. Whisk well with a fork until completely combined and there are some bubbles on the surface. Microwave for 30 seconds, then stir with a fork. If necessary, microwave again in 10-second bursts, until almost set. Remember, it will continue cooking a little when removed from the microwave. Stir again and set aside for 30 seconds.Butter your toast and tip the egg on top. Serve. Crack the eggs into a microwavable bowl and season. Whisk well with a fork until completely combined and there are some bubbles on the surface. Crack the eggs into a microwavable bowl and season. Whisk well with a fork until completely combined and there are some bubbles on the surface. Microwave for 30 seconds, then stir with a fork. If necessary, microwave again in 10-second bursts, until almost set. Remember, it will continue cooking a little when removed from the microwave. Stir again and set aside for 30 seconds. Microwave for 30 seconds, then stir with a fork. If necessary, microwave again in 10-second bursts, until almost set. Remember, it will continue cooking a little when removed from the microwave. Stir again and set aside for 30 seconds. Butter your toast and tip the egg on top. Serve. Butter your toast and tip the egg on top. Serve. Recipe tips Add a dash of milk or cream to the eggs before microwaving if you prefer silky eggs. Microwaves vary; the eggs may be almost set after 30 seconds or they may take a minute."
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486bca548fcdbcc49d1028cad5725870b151fc4c3961aa2a2f540b0214e687c9
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Slow cooker ratatouille recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_ratatouille_60036_16x9.jpg Tender Mediterranean vegetables in a rich tomato and garlic sauce are a cinch to prepare in a slow cooker. Ratatouille will keep well in the fridge for up to three days. Don’t be tempted to skip some of the olive oil here as it adds a real silkiness to the sauce. Serve just warm or at room temperature with fresh basil and lots of crusty bread or as an accompaniment to grilled meats and fish – it even works as a pasta sauce. 6 tbsp extra virgin olive oil1 medium aubergine, cut into roughly 3cm/1¼in chunks2 medium red onions, thinly sliced4 garlic cloves, very thinly sliced2 medium courgettes, halved lengthways and cut into roughly 2cm/¾in slices1 large red pepper, cut into roughly 3cm/1¼in chunks1 large yellow pepper, cut into roughly 3cm/1¼in chunks400g tin chopped tomatoes2 tbsp tomato purée2 tsp caster sugar1 tsp dried oregano2 dried bay leaves, or 1 fresh bay leafsalt and freshly ground black pepper 6 tbsp extra virgin olive oil 1 medium aubergine, cut into roughly 3cm/1¼in chunks 2 medium red onions, thinly sliced 4 garlic cloves, very thinly sliced 2 medium courgettes, halved lengthways and cut into roughly 2cm/¾in slices 1 large red pepper, cut into roughly 3cm/1¼in chunks 1 large yellow pepper, cut into roughly 3cm/1¼in chunks 400g tin chopped tomatoes 2 tbsp tomato purée 2 tsp caster sugar 1 tsp dried oregano 2 dried bay leaves, or 1 fresh bay leaf salt and freshly ground black pepper Method Heat 2 tbsp of the oil in a large non-stick frying pan and fry the aubergine for 3–5 minutes over a high heat, or until lightly browned on all sides. Tip onto a plate and return the pan to the heat.Add another 2 tbsp of the oil and fry the onions for 3 minutes or until lightly browned, stirring constantly. Add the sliced garlic over and fry together for a few seconds more. Tip the onions and garlic into the slow cooker and add the courgettes, peppers, tomatoes, tomato purée, oregano, sugar and bay leaves. Drizzle with the remaining oil and season with salt and lots of freshly ground black pepper. Stir well.Scatter the aubergine pieces on top of the vegetables, but don’t stir in. Cover the slow cooker with its lid and cook on high for 3½–4½ hours, or low for 5½–7 ½ hours. Stir lightly and adjust seasoning to taste before serving. Heat 2 tbsp of the oil in a large non-stick frying pan and fry the aubergine for 3–5 minutes over a high heat, or until lightly browned on all sides. Tip onto a plate and return the pan to the heat. Heat 2 tbsp of the oil in a large non-stick frying pan and fry the aubergine for 3–5 minutes over a high heat, or until lightly browned on all sides. Tip onto a plate and return the pan to the heat. Add another 2 tbsp of the oil and fry the onions for 3 minutes or until lightly browned, stirring constantly. Add the sliced garlic over and fry together for a few seconds more. Add another 2 tbsp of the oil and fry the onions for 3 minutes or until lightly browned, stirring constantly. Add the sliced garlic over and fry together for a few seconds more. Tip the onions and garlic into the slow cooker and add the courgettes, peppers, tomatoes, tomato purée, oregano, sugar and bay leaves. Drizzle with the remaining oil and season with salt and lots of freshly ground black pepper. Stir well. Tip the onions and garlic into the slow cooker and add the courgettes, peppers, tomatoes, tomato purée, oregano, sugar and bay leaves. Drizzle with the remaining oil and season with salt and lots of freshly ground black pepper. Stir well. Scatter the aubergine pieces on top of the vegetables, but don’t stir in. Cover the slow cooker with its lid and cook on high for 3½–4½ hours, or low for 5½–7 ½ hours. Stir lightly and adjust seasoning to taste before serving. Scatter the aubergine pieces on top of the vegetables, but don’t stir in. Cover the slow cooker with its lid and cook on high for 3½–4½ hours, or low for 5½–7 ½ hours. Stir lightly and adjust seasoning to taste before serving. Recipe tips Scattering the aubergine on top without stirring in will help it retain its shape.
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_ratatouille_60036",
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"title": "Slow cooker ratatouille recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_ratatouille_60036_16x9.jpg Tender Mediterranean vegetables in a rich tomato and garlic sauce are a cinch to prepare in a slow cooker. Ratatouille will keep well in the fridge for up to three days. Don’t be tempted to skip some of the olive oil here as it adds a real silkiness to the sauce. Serve just warm or at room temperature with fresh basil and lots of crusty bread or as an accompaniment to grilled meats and fish – it even works as a pasta sauce. 6 tbsp extra virgin olive oil1 medium aubergine, cut into roughly 3cm/1¼in chunks2 medium red onions, thinly sliced4 garlic cloves, very thinly sliced2 medium courgettes, halved lengthways and cut into roughly 2cm/¾in slices1 large red pepper, cut into roughly 3cm/1¼in chunks1 large yellow pepper, cut into roughly 3cm/1¼in chunks400g tin chopped tomatoes2 tbsp tomato purée2 tsp caster sugar1 tsp dried oregano2 dried bay leaves, or 1 fresh bay leafsalt and freshly ground black pepper 6 tbsp extra virgin olive oil 1 medium aubergine, cut into roughly 3cm/1¼in chunks 2 medium red onions, thinly sliced 4 garlic cloves, very thinly sliced 2 medium courgettes, halved lengthways and cut into roughly 2cm/¾in slices 1 large red pepper, cut into roughly 3cm/1¼in chunks 1 large yellow pepper, cut into roughly 3cm/1¼in chunks 400g tin chopped tomatoes 2 tbsp tomato purée 2 tsp caster sugar 1 tsp dried oregano 2 dried bay leaves, or 1 fresh bay leaf salt and freshly ground black pepper Method Heat 2 tbsp of the oil in a large non-stick frying pan and fry the aubergine for 3–5 minutes over a high heat, or until lightly browned on all sides. Tip onto a plate and return the pan to the heat.Add another 2 tbsp of the oil and fry the onions for 3 minutes or until lightly browned, stirring constantly. Add the sliced garlic over and fry together for a few seconds more. Tip the onions and garlic into the slow cooker and add the courgettes, peppers, tomatoes, tomato purée, oregano, sugar and bay leaves. Drizzle with the remaining oil and season with salt and lots of freshly ground black pepper. Stir well.Scatter the aubergine pieces on top of the vegetables, but don’t stir in. Cover the slow cooker with its lid and cook on high for 3½–4½ hours, or low for 5½–7 ½ hours. Stir lightly and adjust seasoning to taste before serving. Heat 2 tbsp of the oil in a large non-stick frying pan and fry the aubergine for 3–5 minutes over a high heat, or until lightly browned on all sides. Tip onto a plate and return the pan to the heat. Heat 2 tbsp of the oil in a large non-stick frying pan and fry the aubergine for 3–5 minutes over a high heat, or until lightly browned on all sides. Tip onto a plate and return the pan to the heat. Add another 2 tbsp of the oil and fry the onions for 3 minutes or until lightly browned, stirring constantly. Add the sliced garlic over and fry together for a few seconds more. Add another 2 tbsp of the oil and fry the onions for 3 minutes or until lightly browned, stirring constantly. Add the sliced garlic over and fry together for a few seconds more. Tip the onions and garlic into the slow cooker and add the courgettes, peppers, tomatoes, tomato purée, oregano, sugar and bay leaves. Drizzle with the remaining oil and season with salt and lots of freshly ground black pepper. Stir well. Tip the onions and garlic into the slow cooker and add the courgettes, peppers, tomatoes, tomato purée, oregano, sugar and bay leaves. Drizzle with the remaining oil and season with salt and lots of freshly ground black pepper. Stir well. Scatter the aubergine pieces on top of the vegetables, but don’t stir in. Cover the slow cooker with its lid and cook on high for 3½–4½ hours, or low for 5½–7 ½ hours. Stir lightly and adjust seasoning to taste before serving. Scatter the aubergine pieces on top of the vegetables, but don’t stir in. Cover the slow cooker with its lid and cook on high for 3½–4½ hours, or low for 5½–7 ½ hours. Stir lightly and adjust seasoning to taste before serving. Recipe tips Scattering the aubergine on top without stirring in will help it retain its shape."
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90256f64e117d219f1f313d6fe2d0a87846c353491061233804b0e5316506ea8
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Microwave spinach and sweet potato dal recipe
An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_spinach_and_69216_16x9.jpg This easy microwave dal takes just minutes to make. It's packed with nutrition and flavour but low on energy use. In November 2023, this recipe was costed at an average of £1.46 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 200g/7oz red lentils2 sweet potatoes, peeled and diced1 tsp ground turmeric1 litre/1¾ pints hot vegetable stock, made from 2 stock cubes100g/3½oz spinach2 tbsp sunflower oil2 tsp cumin seeds1 tsp crushed chilliessalt and freshly ground black pepper1 lemon, cut into wedges, to serve 200g/7oz red lentils 2 sweet potatoes, peeled and diced 1 tsp ground turmeric 1 litre/1¾ pints hot vegetable stock, made from 2 stock cubes 100g/3½oz spinach 2 tbsp sunflower oil 2 tsp cumin seeds 1 tsp crushed chillies salt and freshly ground black pepper 1 lemon, cut into wedges, to serve Method Place the lentils, sweet potatoes, turmeric and some salt in a large microwavable bowl. Stir in the hot stock, cover and microwave on high for 15 minutes, until the lentils are tender. Stir in the spinach then leave to sit for 4–5 minutes.Meanwhile, place the oil, cumin seeds and chillies in a small microwavable bowl. Cover and microwave on high for 2 minutes until fragrant.Stir the dal and season with salt and pepper. Spoon over the spiced oil and serve with lemon wedges for squeezing. Place the lentils, sweet potatoes, turmeric and some salt in a large microwavable bowl. Stir in the hot stock, cover and microwave on high for 15 minutes, until the lentils are tender. Stir in the spinach then leave to sit for 4–5 minutes. Place the lentils, sweet potatoes, turmeric and some salt in a large microwavable bowl. Stir in the hot stock, cover and microwave on high for 15 minutes, until the lentils are tender. Stir in the spinach then leave to sit for 4–5 minutes. Meanwhile, place the oil, cumin seeds and chillies in a small microwavable bowl. Cover and microwave on high for 2 minutes until fragrant. Meanwhile, place the oil, cumin seeds and chillies in a small microwavable bowl. Cover and microwave on high for 2 minutes until fragrant. Stir the dal and season with salt and pepper. Spoon over the spiced oil and serve with lemon wedges for squeezing. Stir the dal and season with salt and pepper. Spoon over the spiced oil and serve with lemon wedges for squeezing. 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.
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"url": "https://www.bbc.co.uk/food/recipes/microwave_spinach_and_69216",
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"title": "Microwave spinach and sweet potato dal recipe",
"content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_spinach_and_69216_16x9.jpg This easy microwave dal takes just minutes to make. It's packed with nutrition and flavour but low on energy use. In November 2023, this recipe was costed at an average of £1.46 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 200g/7oz red lentils2 sweet potatoes, peeled and diced1 tsp ground turmeric1 litre/1¾ pints hot vegetable stock, made from 2 stock cubes100g/3½oz spinach2 tbsp sunflower oil2 tsp cumin seeds1 tsp crushed chilliessalt and freshly ground black pepper1 lemon, cut into wedges, to serve 200g/7oz red lentils 2 sweet potatoes, peeled and diced 1 tsp ground turmeric 1 litre/1¾ pints hot vegetable stock, made from 2 stock cubes 100g/3½oz spinach 2 tbsp sunflower oil 2 tsp cumin seeds 1 tsp crushed chillies salt and freshly ground black pepper 1 lemon, cut into wedges, to serve Method Place the lentils, sweet potatoes, turmeric and some salt in a large microwavable bowl. Stir in the hot stock, cover and microwave on high for 15 minutes, until the lentils are tender. Stir in the spinach then leave to sit for 4–5 minutes.Meanwhile, place the oil, cumin seeds and chillies in a small microwavable bowl. Cover and microwave on high for 2 minutes until fragrant.Stir the dal and season with salt and pepper. Spoon over the spiced oil and serve with lemon wedges for squeezing. Place the lentils, sweet potatoes, turmeric and some salt in a large microwavable bowl. Stir in the hot stock, cover and microwave on high for 15 minutes, until the lentils are tender. Stir in the spinach then leave to sit for 4–5 minutes. Place the lentils, sweet potatoes, turmeric and some salt in a large microwavable bowl. Stir in the hot stock, cover and microwave on high for 15 minutes, until the lentils are tender. Stir in the spinach then leave to sit for 4–5 minutes. Meanwhile, place the oil, cumin seeds and chillies in a small microwavable bowl. Cover and microwave on high for 2 minutes until fragrant. Meanwhile, place the oil, cumin seeds and chillies in a small microwavable bowl. Cover and microwave on high for 2 minutes until fragrant. Stir the dal and season with salt and pepper. Spoon over the spiced oil and serve with lemon wedges for squeezing. Stir the dal and season with salt and pepper. Spoon over the spiced oil and serve with lemon wedges for squeezing. 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."
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dc58e2531998ef7924def5193d974fd1ad86a27a106d5a4b4ef61446aa978665
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Microwave chicken pilaf recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_chicken_pilaf_35007_16x9.jpg Save energy and time with this fragrant microwave chicken pilaf. It's so easy to make and takes less than 20 minutes! In November 2023, this recipe was costed at an average of £1.48 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 300–320g/10½–11½oz chicken breast mini fillets, dicedbunch spring onions, finely sliced and separated into green and white parts2 garlic cloves, finely chopped2 tbsp sunflower oil300g/10½oz basmati rice1 tsp ground cumin1 tsp crushed chillies750ml/1¼ pints hot chicken stock, made from a stock cube1 large carrot, peeled and coarsely grated250g/9oz frozen garden peasfresh coriander leaves, to garnish 300–320g/10½–11½oz chicken breast mini fillets, diced bunch spring onions, finely sliced and separated into green and white parts 2 garlic cloves, finely chopped 2 tbsp sunflower oil 300g/10½oz basmati rice 1 tsp ground cumin 1 tsp crushed chillies 750ml/1¼ pints hot chicken stock, made from a stock cube 1 large carrot, peeled and coarsely grated 250g/9oz frozen garden peas fresh coriander leaves, to garnish Method Mix the chicken, white spring onions, garlic, oil, rice, cumin and chillies together in a large microwavable bowl, stirring until the rice is coated in oil. Pour over the hot stock then cover and microwave on high for 12 minutes, stirring halfway.Stir in the carrot, peas and green spring onions and cook for a further 3 minutes. Stir well, then leave to stand for 2 minutes until any remaining stock has been absorbed and the rice is tender.Garnish with coriander and serve. Mix the chicken, white spring onions, garlic, oil, rice, cumin and chillies together in a large microwavable bowl, stirring until the rice is coated in oil. Pour over the hot stock then cover and microwave on high for 12 minutes, stirring halfway. Mix the chicken, white spring onions, garlic, oil, rice, cumin and chillies together in a large microwavable bowl, stirring until the rice is coated in oil. Pour over the hot stock then cover and microwave on high for 12 minutes, stirring halfway. Stir in the carrot, peas and green spring onions and cook for a further 3 minutes. Stir well, then leave to stand for 2 minutes until any remaining stock has been absorbed and the rice is tender. Stir in the carrot, peas and green spring onions and cook for a further 3 minutes. Stir well, then leave to stand for 2 minutes until any remaining stock has been absorbed and the rice is tender. Garnish with coriander and serve. Garnish with coriander and serve. Recipe tips Try adding other vegetables, such as grated courgette, frozen broad beans or sweetcorn. 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.
|
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"url": "https://www.bbc.co.uk/food/recipes/microwave_chicken_pilaf_35007",
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"title": "Microwave chicken pilaf recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_chicken_pilaf_35007_16x9.jpg Save energy and time with this fragrant microwave chicken pilaf. It's so easy to make and takes less than 20 minutes! In November 2023, this recipe was costed at an average of £1.48 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 300–320g/10½–11½oz chicken breast mini fillets, dicedbunch spring onions, finely sliced and separated into green and white parts2 garlic cloves, finely chopped2 tbsp sunflower oil300g/10½oz basmati rice1 tsp ground cumin1 tsp crushed chillies750ml/1¼ pints hot chicken stock, made from a stock cube1 large carrot, peeled and coarsely grated250g/9oz frozen garden peasfresh coriander leaves, to garnish 300–320g/10½–11½oz chicken breast mini fillets, diced bunch spring onions, finely sliced and separated into green and white parts 2 garlic cloves, finely chopped 2 tbsp sunflower oil 300g/10½oz basmati rice 1 tsp ground cumin 1 tsp crushed chillies 750ml/1¼ pints hot chicken stock, made from a stock cube 1 large carrot, peeled and coarsely grated 250g/9oz frozen garden peas fresh coriander leaves, to garnish Method Mix the chicken, white spring onions, garlic, oil, rice, cumin and chillies together in a large microwavable bowl, stirring until the rice is coated in oil. Pour over the hot stock then cover and microwave on high for 12 minutes, stirring halfway.Stir in the carrot, peas and green spring onions and cook for a further 3 minutes. Stir well, then leave to stand for 2 minutes until any remaining stock has been absorbed and the rice is tender.Garnish with coriander and serve. Mix the chicken, white spring onions, garlic, oil, rice, cumin and chillies together in a large microwavable bowl, stirring until the rice is coated in oil. Pour over the hot stock then cover and microwave on high for 12 minutes, stirring halfway. Mix the chicken, white spring onions, garlic, oil, rice, cumin and chillies together in a large microwavable bowl, stirring until the rice is coated in oil. Pour over the hot stock then cover and microwave on high for 12 minutes, stirring halfway. Stir in the carrot, peas and green spring onions and cook for a further 3 minutes. Stir well, then leave to stand for 2 minutes until any remaining stock has been absorbed and the rice is tender. Stir in the carrot, peas and green spring onions and cook for a further 3 minutes. Stir well, then leave to stand for 2 minutes until any remaining stock has been absorbed and the rice is tender. Garnish with coriander and serve. Garnish with coriander and serve. Recipe tips Try adding other vegetables, such as grated courgette, frozen broad beans or sweetcorn. 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."
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635eb451fffea7d5222664be9b78db46aa82072667a019bc2639b0a3ee953de0
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Simple microwave macaroni cheese recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_microwave_60631_16x9.jpg This comforting microwave macaroni cheese recipe is ready in no time, with minimal washing up too! In November 2023, this recipe was costed at an average of £1.10 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz macaroni 2 tbsp cornflour350ml/12fl oz full-fat milk1 tbsp wholegrain or Dijon mustard (optional)150g/5½oz mature cheddar, grated150g/5½oz frozen peassalt and freshly ground black pepper 300g/10½oz macaroni 2 tbsp cornflour 350ml/12fl oz full-fat milk 1 tbsp wholegrain or Dijon mustard (optional) 150g/5½oz mature cheddar, grated 150g/5½oz frozen peas salt and freshly ground black pepper Method Place the pasta in a large microwavable bowl and cover with just-boiled water from the kettle. Stir in a little salt, cover and microwave on high for 8 minutes, stirring halfway.Meanwhile, mix the cornflour with a little of the milk and the mustard, if using, in a large jug until smooth. Whisk in the remaining milk and season with salt and pepper.Drain the pasta and return to the bowl. Stir in the milk mixture and cheese. Cook for 5 minutes then stir in the peas. Cook for a further 3 minutes until the pasta and peas are cooked and the sauce has thickened. Place the pasta in a large microwavable bowl and cover with just-boiled water from the kettle. Stir in a little salt, cover and microwave on high for 8 minutes, stirring halfway. Place the pasta in a large microwavable bowl and cover with just-boiled water from the kettle. Stir in a little salt, cover and microwave on high for 8 minutes, stirring halfway. Meanwhile, mix the cornflour with a little of the milk and the mustard, if using, in a large jug until smooth. Whisk in the remaining milk and season with salt and pepper. Meanwhile, mix the cornflour with a little of the milk and the mustard, if using, in a large jug until smooth. Whisk in the remaining milk and season with salt and pepper. Drain the pasta and return to the bowl. Drain the pasta and return to the bowl. Stir in the milk mixture and cheese. Cook for 5 minutes then stir in the peas. Cook for a further 3 minutes until the pasta and peas are cooked and the sauce has thickened. Stir in the milk mixture and cheese. Cook for 5 minutes then stir in the peas. Cook for a further 3 minutes until the pasta and peas are cooked and the sauce has thickened. 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.
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"title": "Simple microwave macaroni cheese 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/simple_microwave_60631_16x9.jpg This comforting microwave macaroni cheese recipe is ready in no time, with minimal washing up too! In November 2023, this recipe was costed at an average of £1.10 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz macaroni 2 tbsp cornflour350ml/12fl oz full-fat milk1 tbsp wholegrain or Dijon mustard (optional)150g/5½oz mature cheddar, grated150g/5½oz frozen peassalt and freshly ground black pepper 300g/10½oz macaroni 2 tbsp cornflour 350ml/12fl oz full-fat milk 1 tbsp wholegrain or Dijon mustard (optional) 150g/5½oz mature cheddar, grated 150g/5½oz frozen peas salt and freshly ground black pepper Method Place the pasta in a large microwavable bowl and cover with just-boiled water from the kettle. Stir in a little salt, cover and microwave on high for 8 minutes, stirring halfway.Meanwhile, mix the cornflour with a little of the milk and the mustard, if using, in a large jug until smooth. Whisk in the remaining milk and season with salt and pepper.Drain the pasta and return to the bowl. Stir in the milk mixture and cheese. Cook for 5 minutes then stir in the peas. Cook for a further 3 minutes until the pasta and peas are cooked and the sauce has thickened. Place the pasta in a large microwavable bowl and cover with just-boiled water from the kettle. Stir in a little salt, cover and microwave on high for 8 minutes, stirring halfway. Place the pasta in a large microwavable bowl and cover with just-boiled water from the kettle. Stir in a little salt, cover and microwave on high for 8 minutes, stirring halfway. Meanwhile, mix the cornflour with a little of the milk and the mustard, if using, in a large jug until smooth. Whisk in the remaining milk and season with salt and pepper. Meanwhile, mix the cornflour with a little of the milk and the mustard, if using, in a large jug until smooth. Whisk in the remaining milk and season with salt and pepper. Drain the pasta and return to the bowl. Drain the pasta and return to the bowl. Stir in the milk mixture and cheese. Cook for 5 minutes then stir in the peas. Cook for a further 3 minutes until the pasta and peas are cooked and the sauce has thickened. Stir in the milk mixture and cheese. Cook for 5 minutes then stir in the peas. Cook for a further 3 minutes until the pasta and peas are cooked and the sauce has thickened. 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."
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20cf985ee5b6717577fcd46c12c0723b127897efb7f508c1dd6fb9de745c8798
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Microwave egg fried rice recipe
An average of 3.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/microwave_egg_fried_rice_76040_16x9.jpg 125g/4½oz cold cooked rice 1 spring onion, finely chopped80g/3oz frozen peas1 tsp reduced salt soy sauce1 free-range egg1 tbsp roughly chopped fresh coriandersalt and freshly ground black pepper 125g/4½oz cold cooked rice 1 spring onion, finely chopped 80g/3oz frozen peas 1 tsp reduced salt soy sauce 1 free-range egg 1 tbsp roughly chopped fresh coriander salt and freshly ground black pepper Method Tip the rice, spring onions, peas and soy sauce into a microwave-proof bowl and mix well.Crack the egg into the bowl and stir through, breaking up the yolk and mixing through the rice.Cover with a piece of kitchen paper and cook on high for 2 minutes, until heated through and the egg is cooked.Stir half the coriander through the rice, season with salt and pepper and serve with the remaining coriander sprinkled on top. Tip the rice, spring onions, peas and soy sauce into a microwave-proof bowl and mix well. Tip the rice, spring onions, peas and soy sauce into a microwave-proof bowl and mix well. Crack the egg into the bowl and stir through, breaking up the yolk and mixing through the rice. Crack the egg into the bowl and stir through, breaking up the yolk and mixing through the rice. Cover with a piece of kitchen paper and cook on high for 2 minutes, until heated through and the egg is cooked. Cover with a piece of kitchen paper and cook on high for 2 minutes, until heated through and the egg is cooked. Stir half the coriander through the rice, season with salt and pepper and serve with the remaining coriander sprinkled on top. Stir half the coriander through the rice, season with salt and pepper and serve with the remaining coriander sprinkled on top.
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"url": "https://www.bbc.co.uk/food/recipes/microwave_egg_fried_rice_76040",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Microwave egg fried rice recipe",
"content": "An average of 3.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/microwave_egg_fried_rice_76040_16x9.jpg 125g/4½oz cold cooked rice 1 spring onion, finely chopped80g/3oz frozen peas1 tsp reduced salt soy sauce1 free-range egg1 tbsp roughly chopped fresh coriandersalt and freshly ground black pepper 125g/4½oz cold cooked rice 1 spring onion, finely chopped 80g/3oz frozen peas 1 tsp reduced salt soy sauce 1 free-range egg 1 tbsp roughly chopped fresh coriander salt and freshly ground black pepper Method Tip the rice, spring onions, peas and soy sauce into a microwave-proof bowl and mix well.Crack the egg into the bowl and stir through, breaking up the yolk and mixing through the rice.Cover with a piece of kitchen paper and cook on high for 2 minutes, until heated through and the egg is cooked.Stir half the coriander through the rice, season with salt and pepper and serve with the remaining coriander sprinkled on top. Tip the rice, spring onions, peas and soy sauce into a microwave-proof bowl and mix well. Tip the rice, spring onions, peas and soy sauce into a microwave-proof bowl and mix well. Crack the egg into the bowl and stir through, breaking up the yolk and mixing through the rice. Crack the egg into the bowl and stir through, breaking up the yolk and mixing through the rice. Cover with a piece of kitchen paper and cook on high for 2 minutes, until heated through and the egg is cooked. Cover with a piece of kitchen paper and cook on high for 2 minutes, until heated through and the egg is cooked. Stir half the coriander through the rice, season with salt and pepper and serve with the remaining coriander sprinkled on top. Stir half the coriander through the rice, season with salt and pepper and serve with the remaining coriander sprinkled on top."
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e437441432fd0ca23c050a62f3c66fbfb9be73bfa5cfa66ef6eac8a8065c246c
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Microwave carbonara recipe
An average of 3.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_carbonara_98822_16x9.jpg A super easy carbonara only made in the microwave! Perfect for last minute work lunches when you forgot to prepare ahead of time. Recipe tested using a 800W microwave. 65g/2¼oz smoked pancetta cubes75g/2½oz spaghetti or linguine, snapped in half 1 tbsp grated Parmesan1 free-range eggpinch saltblack pepper, to taste 65g/2¼oz smoked pancetta cubes 75g/2½oz spaghetti or linguine, snapped in half 1 tbsp grated Parmesan 1 free-range egg pinch salt black pepper, to taste Method Microwave the pancetta in a microwavable bowl for 2 minutes and set aside. The pancetta should have released its oils and started to brown.Snap the pasta in half, then place in a microwaveable container with the salt. Pour over boiling water until completely covered. Microwave for the cooking time suggested on the packet plus an extra 4 minutes. Stir every 2–3 minutes, breaking up any pasta that is sticking together. Add more boiling water if necessary.Meanwhile, stir the egg, Parmesan and black pepper into the pancetta until completely combined. When the pasta has cooked, stir in 1–2 tablespoons of the pasta cooking water. Drain the remaining pasta water.Tip the spaghetti into the egg mixture and stir well. Microwave for 30 seconds or until warmed through, but be careful not to overcook the eggs – you want a smooth sauce, not scrambled eggs. Stand in the microwave for 1 minute before eating. Microwave the pancetta in a microwavable bowl for 2 minutes and set aside. The pancetta should have released its oils and started to brown. Microwave the pancetta in a microwavable bowl for 2 minutes and set aside. The pancetta should have released its oils and started to brown. Snap the pasta in half, then place in a microwaveable container with the salt. Pour over boiling water until completely covered. Microwave for the cooking time suggested on the packet plus an extra 4 minutes. Stir every 2–3 minutes, breaking up any pasta that is sticking together. Add more boiling water if necessary. Snap the pasta in half, then place in a microwaveable container with the salt. Pour over boiling water until completely covered. Microwave for the cooking time suggested on the packet plus an extra 4 minutes. Stir every 2–3 minutes, breaking up any pasta that is sticking together. Add more boiling water if necessary. Meanwhile, stir the egg, Parmesan and black pepper into the pancetta until completely combined. When the pasta has cooked, stir in 1–2 tablespoons of the pasta cooking water. Drain the remaining pasta water. Meanwhile, stir the egg, Parmesan and black pepper into the pancetta until completely combined. When the pasta has cooked, stir in 1–2 tablespoons of the pasta cooking water. Drain the remaining pasta water. Tip the spaghetti into the egg mixture and stir well. Microwave for 30 seconds or until warmed through, but be careful not to overcook the eggs – you want a smooth sauce, not scrambled eggs. Stand in the microwave for 1 minute before eating. Tip the spaghetti into the egg mixture and stir well. Microwave for 30 seconds or until warmed through, but be careful not to overcook the eggs – you want a smooth sauce, not scrambled eggs. Stand in the microwave for 1 minute before eating. Recipe tips You can add some frozen peas to the pasta water for a pop of colour.
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"title": "Microwave carbonara recipe",
"content": "An average of 3.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_carbonara_98822_16x9.jpg A super easy carbonara only made in the microwave! Perfect for last minute work lunches when you forgot to prepare ahead of time. Recipe tested using a 800W microwave. 65g/2¼oz smoked pancetta cubes75g/2½oz spaghetti or linguine, snapped in half 1 tbsp grated Parmesan1 free-range eggpinch saltblack pepper, to taste 65g/2¼oz smoked pancetta cubes 75g/2½oz spaghetti or linguine, snapped in half 1 tbsp grated Parmesan 1 free-range egg pinch salt black pepper, to taste Method Microwave the pancetta in a microwavable bowl for 2 minutes and set aside. The pancetta should have released its oils and started to brown.Snap the pasta in half, then place in a microwaveable container with the salt. Pour over boiling water until completely covered. Microwave for the cooking time suggested on the packet plus an extra 4 minutes. Stir every 2–3 minutes, breaking up any pasta that is sticking together. Add more boiling water if necessary.Meanwhile, stir the egg, Parmesan and black pepper into the pancetta until completely combined. When the pasta has cooked, stir in 1–2 tablespoons of the pasta cooking water. Drain the remaining pasta water.Tip the spaghetti into the egg mixture and stir well. Microwave for 30 seconds or until warmed through, but be careful not to overcook the eggs – you want a smooth sauce, not scrambled eggs. Stand in the microwave for 1 minute before eating. Microwave the pancetta in a microwavable bowl for 2 minutes and set aside. The pancetta should have released its oils and started to brown. Microwave the pancetta in a microwavable bowl for 2 minutes and set aside. The pancetta should have released its oils and started to brown. Snap the pasta in half, then place in a microwaveable container with the salt. Pour over boiling water until completely covered. Microwave for the cooking time suggested on the packet plus an extra 4 minutes. Stir every 2–3 minutes, breaking up any pasta that is sticking together. Add more boiling water if necessary. Snap the pasta in half, then place in a microwaveable container with the salt. Pour over boiling water until completely covered. Microwave for the cooking time suggested on the packet plus an extra 4 minutes. Stir every 2–3 minutes, breaking up any pasta that is sticking together. Add more boiling water if necessary. Meanwhile, stir the egg, Parmesan and black pepper into the pancetta until completely combined. When the pasta has cooked, stir in 1–2 tablespoons of the pasta cooking water. Drain the remaining pasta water. Meanwhile, stir the egg, Parmesan and black pepper into the pancetta until completely combined. When the pasta has cooked, stir in 1–2 tablespoons of the pasta cooking water. Drain the remaining pasta water. Tip the spaghetti into the egg mixture and stir well. Microwave for 30 seconds or until warmed through, but be careful not to overcook the eggs – you want a smooth sauce, not scrambled eggs. Stand in the microwave for 1 minute before eating. Tip the spaghetti into the egg mixture and stir well. Microwave for 30 seconds or until warmed through, but be careful not to overcook the eggs – you want a smooth sauce, not scrambled eggs. Stand in the microwave for 1 minute before eating. Recipe tips You can add some frozen peas to the pasta water for a pop of colour."
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8a7915baf2e075f1d292b09f5a7733c5cb75861453580cc0883e7602292a731d
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Microwave salmon noodles recipe
An average of 4.1 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_soy_salmon_07689_16x9.jpg A seriously quick and healthy salmon noodle dinner made in the microwave. Perfect for speedy suppers. Recipe tested using a 800W microwave. 1 salmon fillet (about 120g/4½oz)2 tbsp orange juice, fresh or from concentrate1 tbsp soy sauce1 tsp honey1 nest of noodles (about 60g/2¼oz)2 tbsp frozen peas1 spring onion, finely sliced (optional)2 tsp sesame seeds (optional) 1 salmon fillet (about 120g/4½oz) 2 tbsp orange juice, fresh or from concentrate 1 tbsp soy sauce 1 tsp honey 1 nest of noodles (about 60g/2¼oz) 2 tbsp frozen peas 1 spring onion, finely sliced (optional) 2 tsp sesame seeds (optional) Method Put the salmon in a microwaveable bowl. Pour over the orange juice and soy sauce and drizzle over the honey. Microwave for 4 minutes, turning halfway through. Rest in the microwave for a minute before removing, taking care as it might spit.Put the noodles in a microwaveable bowl, cover with boiling water and microwave for 5 minutes, or until cooked to your liking. Add the peas and set aside for a few minutes until the peas have defrosted. Drain the water.Place the salmon on top of the noodles and pour over the sauce. Sprinkle with spring onions and sesame seeds, if using. Put the salmon in a microwaveable bowl. Pour over the orange juice and soy sauce and drizzle over the honey. Microwave for 4 minutes, turning halfway through. Rest in the microwave for a minute before removing, taking care as it might spit. Put the salmon in a microwaveable bowl. Pour over the orange juice and soy sauce and drizzle over the honey. Microwave for 4 minutes, turning halfway through. Rest in the microwave for a minute before removing, taking care as it might spit. Put the noodles in a microwaveable bowl, cover with boiling water and microwave for 5 minutes, or until cooked to your liking. Add the peas and set aside for a few minutes until the peas have defrosted. Drain the water. Put the noodles in a microwaveable bowl, cover with boiling water and microwave for 5 minutes, or until cooked to your liking. Add the peas and set aside for a few minutes until the peas have defrosted. Drain the water. Place the salmon on top of the noodles and pour over the sauce. Sprinkle with spring onions and sesame seeds, if using. Place the salmon on top of the noodles and pour over the sauce. Sprinkle with spring onions and sesame seeds, if using.
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"title": "Microwave salmon noodles recipe",
"content": "An average of 4.1 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_soy_salmon_07689_16x9.jpg A seriously quick and healthy salmon noodle dinner made in the microwave. Perfect for speedy suppers. Recipe tested using a 800W microwave. 1 salmon fillet (about 120g/4½oz)2 tbsp orange juice, fresh or from concentrate1 tbsp soy sauce1 tsp honey1 nest of noodles (about 60g/2¼oz)2 tbsp frozen peas1 spring onion, finely sliced (optional)2 tsp sesame seeds (optional) 1 salmon fillet (about 120g/4½oz) 2 tbsp orange juice, fresh or from concentrate 1 tbsp soy sauce 1 tsp honey 1 nest of noodles (about 60g/2¼oz) 2 tbsp frozen peas 1 spring onion, finely sliced (optional) 2 tsp sesame seeds (optional) Method Put the salmon in a microwaveable bowl. Pour over the orange juice and soy sauce and drizzle over the honey. Microwave for 4 minutes, turning halfway through. Rest in the microwave for a minute before removing, taking care as it might spit.Put the noodles in a microwaveable bowl, cover with boiling water and microwave for 5 minutes, or until cooked to your liking. Add the peas and set aside for a few minutes until the peas have defrosted. Drain the water.Place the salmon on top of the noodles and pour over the sauce. Sprinkle with spring onions and sesame seeds, if using. Put the salmon in a microwaveable bowl. Pour over the orange juice and soy sauce and drizzle over the honey. Microwave for 4 minutes, turning halfway through. Rest in the microwave for a minute before removing, taking care as it might spit. Put the salmon in a microwaveable bowl. Pour over the orange juice and soy sauce and drizzle over the honey. Microwave for 4 minutes, turning halfway through. Rest in the microwave for a minute before removing, taking care as it might spit. Put the noodles in a microwaveable bowl, cover with boiling water and microwave for 5 minutes, or until cooked to your liking. Add the peas and set aside for a few minutes until the peas have defrosted. Drain the water. Put the noodles in a microwaveable bowl, cover with boiling water and microwave for 5 minutes, or until cooked to your liking. Add the peas and set aside for a few minutes until the peas have defrosted. Drain the water. Place the salmon on top of the noodles and pour over the sauce. Sprinkle with spring onions and sesame seeds, if using. Place the salmon on top of the noodles and pour over the sauce. Sprinkle with spring onions and sesame seeds, if using."
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dcf319fa4c9ecd51faddfd0a9403746f433c9b8b3de8d0b5af784ff03dc75e89
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Spicy Mexican bean soup recipe
An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_mexican_bean_soup_91809_16x9.jpg This hearty, warming Mexican bean soup uses basic store cupboard ingredients and is cooked from scratch in the microwave. Add extra chilli powder for a spicy kick. This meal, if served as six portions, provides 94kcal, 4.5g protein, 13g carbohydrate (of which 7g sugars), 1g fat (of which 0.2g saturates), 6g fibre and 0.3g salt per portion. 1 onion2–3 garlic cloves2 medium carrots or 1 medium carrot and 1 medium sweet potato1 red pepper½ vegetable stock cube1 x 400g/14oz can red kidney beans1 tsp vegetable oil1 tsp chilli powder1 tsp ground cumin (optional)1 tsp dried oregano (optional)1 x 400g/14oz can chopped tomatoesground black pepper (optional) 1 onion 2–3 garlic cloves 2 medium carrots or 1 medium carrot and 1 medium sweet potato 1 red pepper ½ vegetable stock cube 1 x 400g/14oz can red kidney beans 1 tsp vegetable oil 1 tsp chilli powder 1 tsp ground cumin (optional) 1 tsp dried oregano (optional) 1 x 400g/14oz can chopped tomatoes ground black pepper (optional) Method Peel the onion and chop into small pieces, then peel and press or finely chop the garlic (chop it as small as you can).Peel, top and tail the carrots (and the sweet potato if using) and chop into 1cm/½in chunks.Wash the pepper, deseed and slice into 1cm/½in pieces.Place the onion, garlic, carrots and (sweet potatoes if using) in the microwavable bowl and mix well. Place the bowl in the microwave and cook on full power for three minutes.Measure 300ml/10fl oz of boiling water into a measuring jug, crumble in the stock cube and stir to dissolve. Open the can of kidney beans, drain and rinse with cold water through the colander. Set aside.Add the red pepper, oil and chilli powder to the microwaveable bowl. Add the cumin and oregano, if using. Stir and microwave on full power for one minute.Stir in the chopped tomatoes, stock and black pepper, to taste (if using). Stir well again, then microwave on full power for 15 minutes, stirring every five minutes.Remove the soup from the microwave. Taste (take care the soup will be very hot) and add more black pepper if required (if using).If you want smooth soup, rather than chunky soup, you can blend it at this stage. (Ladle a third of the soup into a jug blender. Holding a tea towel over the lid, blend the soup and pour into a clean mixing bowl. Repeat the process until all the soup is blended. Return to the microwave-safe bowl.)Add the kidney beans to the soup and microwave on full power for three minutes, stirring after two minutes.Remove the soup from the microwave and allow to stand for one minute before serving. Peel the onion and chop into small pieces, then peel and press or finely chop the garlic (chop it as small as you can). Peel the onion and chop into small pieces, then peel and press or finely chop the garlic (chop it as small as you can). Peel, top and tail the carrots (and the sweet potato if using) and chop into 1cm/½in chunks. Peel, top and tail the carrots (and the sweet potato if using) and chop into 1cm/½in chunks. Wash the pepper, deseed and slice into 1cm/½in pieces. Wash the pepper, deseed and slice into 1cm/½in pieces. Place the onion, garlic, carrots and (sweet potatoes if using) in the microwavable bowl and mix well. Place the bowl in the microwave and cook on full power for three minutes. Place the onion, garlic, carrots and (sweet potatoes if using) in the microwavable bowl and mix well. Place the bowl in the microwave and cook on full power for three minutes. Measure 300ml/10fl oz of boiling water into a measuring jug, crumble in the stock cube and stir to dissolve. Open the can of kidney beans, drain and rinse with cold water through the colander. Set aside. Measure 300ml/10fl oz of boiling water into a measuring jug, crumble in the stock cube and stir to dissolve. Open the can of kidney beans, drain and rinse with cold water through the colander. Set aside. Add the red pepper, oil and chilli powder to the microwaveable bowl. Add the cumin and oregano, if using. Stir and microwave on full power for one minute. Add the red pepper, oil and chilli powder to the microwaveable bowl. Add the cumin and oregano, if using. Stir and microwave on full power for one minute. Stir in the chopped tomatoes, stock and black pepper, to taste (if using). Stir well again, then microwave on full power for 15 minutes, stirring every five minutes. Stir in the chopped tomatoes, stock and black pepper, to taste (if using). Stir well again, then microwave on full power for 15 minutes, stirring every five minutes. Remove the soup from the microwave. Taste (take care the soup will be very hot) and add more black pepper if required (if using). Remove the soup from the microwave. Taste (take care the soup will be very hot) and add more black pepper if required (if using). If you want smooth soup, rather than chunky soup, you can blend it at this stage. (Ladle a third of the soup into a jug blender. Holding a tea towel over the lid, blend the soup and pour into a clean mixing bowl. Repeat the process until all the soup is blended. Return to the microwave-safe bowl.) If you want smooth soup, rather than chunky soup, you can blend it at this stage. (Ladle a third of the soup into a jug blender. Holding a tea towel over the lid, blend the soup and pour into a clean mixing bowl. Repeat the process until all the soup is blended. Return to the microwave-safe bowl.) Add the kidney beans to the soup and microwave on full power for three minutes, stirring after two minutes. Add the kidney beans to the soup and microwave on full power for three minutes, stirring after two minutes. Remove the soup from the microwave and allow to stand for one minute before serving. Remove the soup from the microwave and allow to stand for one minute before serving.
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"title": "Spicy Mexican bean soup recipe",
"content": "An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_mexican_bean_soup_91809_16x9.jpg This hearty, warming Mexican bean soup uses basic store cupboard ingredients and is cooked from scratch in the microwave. Add extra chilli powder for a spicy kick. This meal, if served as six portions, provides 94kcal, 4.5g protein, 13g carbohydrate (of which 7g sugars), 1g fat (of which 0.2g saturates), 6g fibre and 0.3g salt per portion. 1 onion2–3 garlic cloves2 medium carrots or 1 medium carrot and 1 medium sweet potato1 red pepper½ vegetable stock cube1 x 400g/14oz can red kidney beans1 tsp vegetable oil1 tsp chilli powder1 tsp ground cumin (optional)1 tsp dried oregano (optional)1 x 400g/14oz can chopped tomatoesground black pepper (optional) 1 onion 2–3 garlic cloves 2 medium carrots or 1 medium carrot and 1 medium sweet potato 1 red pepper ½ vegetable stock cube 1 x 400g/14oz can red kidney beans 1 tsp vegetable oil 1 tsp chilli powder 1 tsp ground cumin (optional) 1 tsp dried oregano (optional) 1 x 400g/14oz can chopped tomatoes ground black pepper (optional) Method Peel the onion and chop into small pieces, then peel and press or finely chop the garlic (chop it as small as you can).Peel, top and tail the carrots (and the sweet potato if using) and chop into 1cm/½in chunks.Wash the pepper, deseed and slice into 1cm/½in pieces.Place the onion, garlic, carrots and (sweet potatoes if using) in the microwavable bowl and mix well. Place the bowl in the microwave and cook on full power for three minutes.Measure 300ml/10fl oz of boiling water into a measuring jug, crumble in the stock cube and stir to dissolve. Open the can of kidney beans, drain and rinse with cold water through the colander. Set aside.Add the red pepper, oil and chilli powder to the microwaveable bowl. Add the cumin and oregano, if using. Stir and microwave on full power for one minute.Stir in the chopped tomatoes, stock and black pepper, to taste (if using). Stir well again, then microwave on full power for 15 minutes, stirring every five minutes.Remove the soup from the microwave. Taste (take care the soup will be very hot) and add more black pepper if required (if using).If you want smooth soup, rather than chunky soup, you can blend it at this stage. (Ladle a third of the soup into a jug blender. Holding a tea towel over the lid, blend the soup and pour into a clean mixing bowl. Repeat the process until all the soup is blended. Return to the microwave-safe bowl.)Add the kidney beans to the soup and microwave on full power for three minutes, stirring after two minutes.Remove the soup from the microwave and allow to stand for one minute before serving. Peel the onion and chop into small pieces, then peel and press or finely chop the garlic (chop it as small as you can). Peel the onion and chop into small pieces, then peel and press or finely chop the garlic (chop it as small as you can). Peel, top and tail the carrots (and the sweet potato if using) and chop into 1cm/½in chunks. Peel, top and tail the carrots (and the sweet potato if using) and chop into 1cm/½in chunks. Wash the pepper, deseed and slice into 1cm/½in pieces. Wash the pepper, deseed and slice into 1cm/½in pieces. Place the onion, garlic, carrots and (sweet potatoes if using) in the microwavable bowl and mix well. Place the bowl in the microwave and cook on full power for three minutes. Place the onion, garlic, carrots and (sweet potatoes if using) in the microwavable bowl and mix well. Place the bowl in the microwave and cook on full power for three minutes. Measure 300ml/10fl oz of boiling water into a measuring jug, crumble in the stock cube and stir to dissolve. Open the can of kidney beans, drain and rinse with cold water through the colander. Set aside. Measure 300ml/10fl oz of boiling water into a measuring jug, crumble in the stock cube and stir to dissolve. Open the can of kidney beans, drain and rinse with cold water through the colander. Set aside. Add the red pepper, oil and chilli powder to the microwaveable bowl. Add the cumin and oregano, if using. Stir and microwave on full power for one minute. Add the red pepper, oil and chilli powder to the microwaveable bowl. Add the cumin and oregano, if using. Stir and microwave on full power for one minute. Stir in the chopped tomatoes, stock and black pepper, to taste (if using). Stir well again, then microwave on full power for 15 minutes, stirring every five minutes. Stir in the chopped tomatoes, stock and black pepper, to taste (if using). Stir well again, then microwave on full power for 15 minutes, stirring every five minutes. Remove the soup from the microwave. Taste (take care the soup will be very hot) and add more black pepper if required (if using). Remove the soup from the microwave. Taste (take care the soup will be very hot) and add more black pepper if required (if using). If you want smooth soup, rather than chunky soup, you can blend it at this stage. (Ladle a third of the soup into a jug blender. Holding a tea towel over the lid, blend the soup and pour into a clean mixing bowl. Repeat the process until all the soup is blended. Return to the microwave-safe bowl.) If you want smooth soup, rather than chunky soup, you can blend it at this stage. (Ladle a third of the soup into a jug blender. Holding a tea towel over the lid, blend the soup and pour into a clean mixing bowl. Repeat the process until all the soup is blended. Return to the microwave-safe bowl.) Add the kidney beans to the soup and microwave on full power for three minutes, stirring after two minutes. Add the kidney beans to the soup and microwave on full power for three minutes, stirring after two minutes. Remove the soup from the microwave and allow to stand for one minute before serving. Remove the soup from the microwave and allow to stand for one minute before serving."
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5573cd13919d3fbaec0e33c077e86cf4ddb6281ca7f0de67a1e0eea76f94839e
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Breakfast wrap recipe
An average of 3.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_breakfast_wrap_51903_16x9.jpg These veggie breakfast wraps are great to make in batches for when you want a quick breakfast-on-the-go. Wrap in foil to eat on the day, or see the Recipe Tip for freezing instructions. With a GI of 25.7, this meal is high protein, low GI. Each serving provides 405 kcal, 27g protein, 30g carbohydrate (of which 4.2g sugars), 19g fat (of which 5g saturates), 5g fibre and 1.4g salt. 45g/1½oz pepper (about half a pepper), sliced2 mushrooms, sliced80g/2¾oz spinachpinch ground paprika2 free-range eggsfreshly ground black pepper1 tsp freshly chopped parsley1 tortilla wrap 45g/1½oz pepper (about half a pepper), sliced 2 mushrooms, sliced 80g/2¾oz spinach pinch ground paprika 2 free-range eggs freshly ground black pepper 1 tsp freshly chopped parsley 1 tortilla wrap Method Heat a non-stick frying pan and add the peppers and mushrooms, fry for a few minutes until softened, then add the spinach and paprika. (If your pan tends to stick you will need to use a little oil or cooking spray.)Crack in the eggs and cook to allow the eggs scramble with the vegetables all in the one pan. Add plenty of black pepper and the parsley.Place the tortilla on a microwave-safe plate and heat on high for 10 seconds.To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides. Heat a non-stick frying pan and add the peppers and mushrooms, fry for a few minutes until softened, then add the spinach and paprika. (If your pan tends to stick you will need to use a little oil or cooking spray.) Heat a non-stick frying pan and add the peppers and mushrooms, fry for a few minutes until softened, then add the spinach and paprika. (If your pan tends to stick you will need to use a little oil or cooking spray.) Crack in the eggs and cook to allow the eggs scramble with the vegetables all in the one pan. Add plenty of black pepper and the parsley. Crack in the eggs and cook to allow the eggs scramble with the vegetables all in the one pan. Add plenty of black pepper and the parsley. Place the tortilla on a microwave-safe plate and heat on high for 10 seconds. Place the tortilla on a microwave-safe plate and heat on high for 10 seconds. To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides. To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides. Recipe tips These can be frozen in a ziplock bag (wrap in baking paper if you have a few in one bag to stop them sticking). Allow to defrost overnight and reheat in the oven or microwave in the morning (if using a microwave, take care not to overcook the wraps when reheating as it will make the eggs rubbery and the wraps soggy, they just need to be nice and warm, not completely cooked through again).
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"processing_date": "2025-09-05T00:00:00",
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"title": "Breakfast wrap recipe",
"content": "An average of 3.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_breakfast_wrap_51903_16x9.jpg These veggie breakfast wraps are great to make in batches for when you want a quick breakfast-on-the-go. Wrap in foil to eat on the day, or see the Recipe Tip for freezing instructions. With a GI of 25.7, this meal is high protein, low GI. Each serving provides 405 kcal, 27g protein, 30g carbohydrate (of which 4.2g sugars), 19g fat (of which 5g saturates), 5g fibre and 1.4g salt. 45g/1½oz pepper (about half a pepper), sliced2 mushrooms, sliced80g/2¾oz spinachpinch ground paprika2 free-range eggsfreshly ground black pepper1 tsp freshly chopped parsley1 tortilla wrap 45g/1½oz pepper (about half a pepper), sliced 2 mushrooms, sliced 80g/2¾oz spinach pinch ground paprika 2 free-range eggs freshly ground black pepper 1 tsp freshly chopped parsley 1 tortilla wrap Method Heat a non-stick frying pan and add the peppers and mushrooms, fry for a few minutes until softened, then add the spinach and paprika. (If your pan tends to stick you will need to use a little oil or cooking spray.)Crack in the eggs and cook to allow the eggs scramble with the vegetables all in the one pan. Add plenty of black pepper and the parsley.Place the tortilla on a microwave-safe plate and heat on high for 10 seconds.To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides. Heat a non-stick frying pan and add the peppers and mushrooms, fry for a few minutes until softened, then add the spinach and paprika. (If your pan tends to stick you will need to use a little oil or cooking spray.) Heat a non-stick frying pan and add the peppers and mushrooms, fry for a few minutes until softened, then add the spinach and paprika. (If your pan tends to stick you will need to use a little oil or cooking spray.) Crack in the eggs and cook to allow the eggs scramble with the vegetables all in the one pan. Add plenty of black pepper and the parsley. Crack in the eggs and cook to allow the eggs scramble with the vegetables all in the one pan. Add plenty of black pepper and the parsley. Place the tortilla on a microwave-safe plate and heat on high for 10 seconds. Place the tortilla on a microwave-safe plate and heat on high for 10 seconds. To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides. To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides. Recipe tips These can be frozen in a ziplock bag (wrap in baking paper if you have a few in one bag to stop them sticking). Allow to defrost overnight and reheat in the oven or microwave in the morning (if using a microwave, take care not to overcook the wraps when reheating as it will make the eggs rubbery and the wraps soggy, they just need to be nice and warm, not completely cooked through again)."
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93436c283dd3eda0bb1fb0dfc37192d787ff857cc9fd8b808d2493bf31894dbd
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Courgette spaghetti recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_and_broccoli_08254_16x9.jpg Courgetti recipes are a fun and nifty way to make quick and healthy meals for one. Eat hot or cold with your favourite grilled vegetables for lunch or dinner. Each serving provides 263 kcal, 13g protein, 13g carbohydrates (of which 11g sugars), 16g fat (of which 4g saturates), 8.5g fibre and 1.2g salt. 100g/3½oz broccoli or Tenderstem broccoli, cut into florets 200g/7oz cherry tomatoes, halved½ tsp dried chilli flakes 1 tbsp extra virgin olive oil1 very large courgette, spiralised (or 150g/5½oz courgetti)10g Parmesan, or an alternative vegetarian hard cheese, finely gratedsalt and freshly ground black pepper 100g/3½oz broccoli or Tenderstem broccoli, cut into florets 200g/7oz cherry tomatoes, halved ½ tsp dried chilli flakes 1 tbsp extra virgin olive oil 1 very large courgette, spiralised (or 150g/5½oz courgetti) 10g Parmesan, or an alternative vegetarian hard cheese, finely grated salt and freshly ground black pepper Method Preheat the grill to medium-high. Toss the broccoli with the tomatoes, chilli flakes, oil and a generous amount of salt and pepper. Spread out on a baking sheet. Grill for 15 minutes, or until the tomatoes are blistered and the broccoli is slightly charred.Put the courgetti into a microwave-safe bowl with plenty of salt and pepper. Cover with cling film, poke a few holes in the top and microwave for 2–3 minutes. If using store-bought courgetti, cook according to the packet instructions.Stir in the broccoli and tomatoes with their juices. Mix in most of the Parmesan, sprinkling some over the top before serving. Preheat the grill to medium-high. Preheat the grill to medium-high. Toss the broccoli with the tomatoes, chilli flakes, oil and a generous amount of salt and pepper. Spread out on a baking sheet. Grill for 15 minutes, or until the tomatoes are blistered and the broccoli is slightly charred. Toss the broccoli with the tomatoes, chilli flakes, oil and a generous amount of salt and pepper. Spread out on a baking sheet. Grill for 15 minutes, or until the tomatoes are blistered and the broccoli is slightly charred. Put the courgetti into a microwave-safe bowl with plenty of salt and pepper. Cover with cling film, poke a few holes in the top and microwave for 2–3 minutes. If using store-bought courgetti, cook according to the packet instructions. Put the courgetti into a microwave-safe bowl with plenty of salt and pepper. Cover with cling film, poke a few holes in the top and microwave for 2–3 minutes. If using store-bought courgetti, cook according to the packet instructions. Stir in the broccoli and tomatoes with their juices. Mix in most of the Parmesan, sprinkling some over the top before serving. Stir in the broccoli and tomatoes with their juices. Mix in most of the Parmesan, sprinkling some over the top before serving. Recipe tips This quick mix of broccoli, cherry tomatoes and chilli is great tossed with pasta or larger grains such as pearl barley or giant couscous. If you don’t own a spiraliser you can make pasta-like ribbons by dragging the courgette down the largest hole of a box grater, repeatedly, in a single motion. You can also use a peeler to create wide strips, then slice each strip into thin "strings". If you are following the low-FODMAP diet, and are sensitive to broccoli, reduce the amount or swap for a different veg of your choice.
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"title": "Courgette spaghetti recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_and_broccoli_08254_16x9.jpg Courgetti recipes are a fun and nifty way to make quick and healthy meals for one. Eat hot or cold with your favourite grilled vegetables for lunch or dinner. Each serving provides 263 kcal, 13g protein, 13g carbohydrates (of which 11g sugars), 16g fat (of which 4g saturates), 8.5g fibre and 1.2g salt. 100g/3½oz broccoli or Tenderstem broccoli, cut into florets 200g/7oz cherry tomatoes, halved½ tsp dried chilli flakes 1 tbsp extra virgin olive oil1 very large courgette, spiralised (or 150g/5½oz courgetti)10g Parmesan, or an alternative vegetarian hard cheese, finely gratedsalt and freshly ground black pepper 100g/3½oz broccoli or Tenderstem broccoli, cut into florets 200g/7oz cherry tomatoes, halved ½ tsp dried chilli flakes 1 tbsp extra virgin olive oil 1 very large courgette, spiralised (or 150g/5½oz courgetti) 10g Parmesan, or an alternative vegetarian hard cheese, finely grated salt and freshly ground black pepper Method Preheat the grill to medium-high. Toss the broccoli with the tomatoes, chilli flakes, oil and a generous amount of salt and pepper. Spread out on a baking sheet. Grill for 15 minutes, or until the tomatoes are blistered and the broccoli is slightly charred.Put the courgetti into a microwave-safe bowl with plenty of salt and pepper. Cover with cling film, poke a few holes in the top and microwave for 2–3 minutes. If using store-bought courgetti, cook according to the packet instructions.Stir in the broccoli and tomatoes with their juices. Mix in most of the Parmesan, sprinkling some over the top before serving. Preheat the grill to medium-high. Preheat the grill to medium-high. Toss the broccoli with the tomatoes, chilli flakes, oil and a generous amount of salt and pepper. Spread out on a baking sheet. Grill for 15 minutes, or until the tomatoes are blistered and the broccoli is slightly charred. Toss the broccoli with the tomatoes, chilli flakes, oil and a generous amount of salt and pepper. Spread out on a baking sheet. Grill for 15 minutes, or until the tomatoes are blistered and the broccoli is slightly charred. Put the courgetti into a microwave-safe bowl with plenty of salt and pepper. Cover with cling film, poke a few holes in the top and microwave for 2–3 minutes. If using store-bought courgetti, cook according to the packet instructions. Put the courgetti into a microwave-safe bowl with plenty of salt and pepper. Cover with cling film, poke a few holes in the top and microwave for 2–3 minutes. If using store-bought courgetti, cook according to the packet instructions. Stir in the broccoli and tomatoes with their juices. Mix in most of the Parmesan, sprinkling some over the top before serving. Stir in the broccoli and tomatoes with their juices. Mix in most of the Parmesan, sprinkling some over the top before serving. Recipe tips This quick mix of broccoli, cherry tomatoes and chilli is great tossed with pasta or larger grains such as pearl barley or giant couscous. If you don’t own a spiraliser you can make pasta-like ribbons by dragging the courgette down the largest hole of a box grater, repeatedly, in a single motion. You can also use a peeler to create wide strips, then slice each strip into thin \"strings\". If you are following the low-FODMAP diet, and are sensitive to broccoli, reduce the amount or swap for a different veg of your choice."
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2486890db4eb54dfc60562fade57602107c0bb643241db11dc6dec40fb677896
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Microwave carrot and ginger rice recipe
An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/microwave_carrot_and_74360_16x9.jpg A healthy, fresh and zingy meal that’s ready in minutes. Watch the video for three easy microwave meal ideas. Get the microwave egg ‘fried’ rice or find the microwave chicken and chorizo jambalaya. Each serving provides 241 kcal, 5.9g protein, 45g carbohydrate (of which 11g sugars), 2.7g fat (of which 0.5g saturates), 5.2g fibre and 0.75g salt. 2 spring onions, thinly sliced1 garlic clove, finely grated3cm/1¼ in piece root ginger, peeled and finely grated2 carrots, peeled and grated250g/9oz cooked brown basmati rice, cooled2 tsp reduced salt soy sauce2 tsp honey2 tsp rice vinegar1 tbsp roughly chopped fresh coriander1 tsp sesame seeds1 lime, halved 2 spring onions, thinly sliced 1 garlic clove, finely grated 3cm/1¼ in piece root ginger, peeled and finely grated 2 carrots, peeled and grated 250g/9oz cooked brown basmati rice, cooled 2 tsp reduced salt soy sauce 2 tsp honey 2 tsp rice vinegar 1 tbsp roughly chopped fresh coriander 1 tsp sesame seeds 1 lime, halved Method Place all the ingredients, except half the coriander, the sesame seeds and limes, into a large microwave-proof bowl and mix together really well.Cover with kitchen paper and heat on high in the microwave for 3 minutes until heated through. Divide between serving bowls, top with the sesame seeds and remaining coriander, squeeze over the lime halves and serve. Place all the ingredients, except half the coriander, the sesame seeds and limes, into a large microwave-proof bowl and mix together really well. Place all the ingredients, except half the coriander, the sesame seeds and limes, into a large microwave-proof bowl and mix together really well. Cover with kitchen paper and heat on high in the microwave for 3 minutes until heated through. Cover with kitchen paper and heat on high in the microwave for 3 minutes until heated through. Divide between serving bowls, top with the sesame seeds and remaining coriander, squeeze over the lime halves and serve. Divide between serving bowls, top with the sesame seeds and remaining coriander, squeeze over the lime halves and serve.
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"title": "Microwave carrot and ginger rice recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/microwave_carrot_and_74360_16x9.jpg A healthy, fresh and zingy meal that’s ready in minutes. Watch the video for three easy microwave meal ideas. Get the microwave egg ‘fried’ rice or find the microwave chicken and chorizo jambalaya. Each serving provides 241 kcal, 5.9g protein, 45g carbohydrate (of which 11g sugars), 2.7g fat (of which 0.5g saturates), 5.2g fibre and 0.75g salt. 2 spring onions, thinly sliced1 garlic clove, finely grated3cm/1¼ in piece root ginger, peeled and finely grated2 carrots, peeled and grated250g/9oz cooked brown basmati rice, cooled2 tsp reduced salt soy sauce2 tsp honey2 tsp rice vinegar1 tbsp roughly chopped fresh coriander1 tsp sesame seeds1 lime, halved 2 spring onions, thinly sliced 1 garlic clove, finely grated 3cm/1¼ in piece root ginger, peeled and finely grated 2 carrots, peeled and grated 250g/9oz cooked brown basmati rice, cooled 2 tsp reduced salt soy sauce 2 tsp honey 2 tsp rice vinegar 1 tbsp roughly chopped fresh coriander 1 tsp sesame seeds 1 lime, halved Method Place all the ingredients, except half the coriander, the sesame seeds and limes, into a large microwave-proof bowl and mix together really well.Cover with kitchen paper and heat on high in the microwave for 3 minutes until heated through. Divide between serving bowls, top with the sesame seeds and remaining coriander, squeeze over the lime halves and serve. Place all the ingredients, except half the coriander, the sesame seeds and limes, into a large microwave-proof bowl and mix together really well. Place all the ingredients, except half the coriander, the sesame seeds and limes, into a large microwave-proof bowl and mix together really well. Cover with kitchen paper and heat on high in the microwave for 3 minutes until heated through. Cover with kitchen paper and heat on high in the microwave for 3 minutes until heated through. Divide between serving bowls, top with the sesame seeds and remaining coriander, squeeze over the lime halves and serve. Divide between serving bowls, top with the sesame seeds and remaining coriander, squeeze over the lime halves and serve."
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060b1b213872716bb0a2077bb8349af5f8dd28626fdc16ec9aca7e2012c4b2cd
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Microwave chicken with tomato sauce recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_with_tomato_23577_16x9.jpg This quick and easy one-pot dish - all cooked in the microwave - is perfect for a midweek meal and is delicious with a jacket potato, pasta or rice and a green salad. 400g/14oz mini chicken fillets black pepper (optional)2 tsp vegetable oil2–3 sprigs rosemary or thyme (alternatively use ½ tsp dried herbs)1 onion, chopped2 garlic cloves, finely chopped or crushed1 pepper (any colour), deseeded and chopped into 1cm/½in chunks1 courgette, chopped into 1cm/½in chunks1 x 400g/14oz can chopped tomatoes1 tspspoon tomato purée1 tsp Worcestershire sauce1 tsp vinegar (balsamic or red wine) 400g/14oz mini chicken fillets black pepper (optional) 2 tsp vegetable oil 2–3 sprigs rosemary or thyme (alternatively use ½ tsp dried herbs) 1 onion, chopped 2 garlic cloves, finely chopped or crushed 1 pepper (any colour), deseeded and chopped into 1cm/½in chunks 1 courgette, chopped into 1cm/½in chunks 1 x 400g/14oz can chopped tomatoes 1 tspspoon tomato purée 1 tsp Worcestershire sauce 1 tsp vinegar (balsamic or red wine) Method Arrange the chicken fillets in a large microwave-safe dish using a fork and grind over some black pepper, if using. Drizzle with the oil and tuck in the fresh herbs or sprinkle with the dried herbs. Wash your hands.Cover with a lid or cling film, leaving a small area open, and cook on full power for two minutes. Remove the dish, peel back the cling film and turn the chicken so that any cooked parts on the outside are in the centre. Re-cover and cook for another minute.Remove the dish and transfer the chicken to a plate using a fork.Add the onion and garlic to the dish. Cook on full power for two minutes.Add the pepper and courgette to the onions, stir well and cook on full power for another two minutes.Add the tomatoes to the vegetables. Measure in the tomato purée, Worcestershire sauce and vinegar. Stir to combine.Add the chicken and any juices so that they are completely covered with tomato sauce.Cover the dish with cling film in the same way as before and cook on full power for three minutes.Carefully peel back the cling film, keeping your hands and wrists out of the way, as steam can cause burns. Stir the chicken fillets so that they can cook evenly.Re-cover and cook on full power for another five minutes.Remove the dish and leave to stand for two minutes. Carefully peel back the cling film and check that all the chicken is thoroughly cooked (no pink in the middle). If not, re-cover and cook for another 1–2 minutes each time until cooked. Arrange the chicken fillets in a large microwave-safe dish using a fork and grind over some black pepper, if using. Drizzle with the oil and tuck in the fresh herbs or sprinkle with the dried herbs. Wash your hands. Arrange the chicken fillets in a large microwave-safe dish using a fork and grind over some black pepper, if using. Drizzle with the oil and tuck in the fresh herbs or sprinkle with the dried herbs. Wash your hands. Cover with a lid or cling film, leaving a small area open, and cook on full power for two minutes. Remove the dish, peel back the cling film and turn the chicken so that any cooked parts on the outside are in the centre. Re-cover and cook for another minute. Cover with a lid or cling film, leaving a small area open, and cook on full power for two minutes. Remove the dish, peel back the cling film and turn the chicken so that any cooked parts on the outside are in the centre. Re-cover and cook for another minute. Remove the dish and transfer the chicken to a plate using a fork. Remove the dish and transfer the chicken to a plate using a fork. Add the onion and garlic to the dish. Cook on full power for two minutes. Add the onion and garlic to the dish. Cook on full power for two minutes. Add the pepper and courgette to the onions, stir well and cook on full power for another two minutes. Add the pepper and courgette to the onions, stir well and cook on full power for another two minutes. Add the tomatoes to the vegetables. Measure in the tomato purée, Worcestershire sauce and vinegar. Stir to combine. Add the tomatoes to the vegetables. Measure in the tomato purée, Worcestershire sauce and vinegar. Stir to combine. Add the chicken and any juices so that they are completely covered with tomato sauce. Add the chicken and any juices so that they are completely covered with tomato sauce. Cover the dish with cling film in the same way as before and cook on full power for three minutes. Cover the dish with cling film in the same way as before and cook on full power for three minutes. Carefully peel back the cling film, keeping your hands and wrists out of the way, as steam can cause burns. Stir the chicken fillets so that they can cook evenly. Carefully peel back the cling film, keeping your hands and wrists out of the way, as steam can cause burns. Stir the chicken fillets so that they can cook evenly. Re-cover and cook on full power for another five minutes. Re-cover and cook on full power for another five minutes. Remove the dish and leave to stand for two minutes. Carefully peel back the cling film and check that all the chicken is thoroughly cooked (no pink in the middle). If not, re-cover and cook for another 1–2 minutes each time until cooked. Remove the dish and leave to stand for two minutes. Carefully peel back the cling film and check that all the chicken is thoroughly cooked (no pink in the middle). If not, re-cover and cook for another 1–2 minutes each time until cooked.
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"title": "Microwave chicken with tomato sauce 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/chicken_with_tomato_23577_16x9.jpg This quick and easy one-pot dish - all cooked in the microwave - is perfect for a midweek meal and is delicious with a jacket potato, pasta or rice and a green salad. 400g/14oz mini chicken fillets black pepper (optional)2 tsp vegetable oil2–3 sprigs rosemary or thyme (alternatively use ½ tsp dried herbs)1 onion, chopped2 garlic cloves, finely chopped or crushed1 pepper (any colour), deseeded and chopped into 1cm/½in chunks1 courgette, chopped into 1cm/½in chunks1 x 400g/14oz can chopped tomatoes1 tspspoon tomato purée1 tsp Worcestershire sauce1 tsp vinegar (balsamic or red wine) 400g/14oz mini chicken fillets black pepper (optional) 2 tsp vegetable oil 2–3 sprigs rosemary or thyme (alternatively use ½ tsp dried herbs) 1 onion, chopped 2 garlic cloves, finely chopped or crushed 1 pepper (any colour), deseeded and chopped into 1cm/½in chunks 1 courgette, chopped into 1cm/½in chunks 1 x 400g/14oz can chopped tomatoes 1 tspspoon tomato purée 1 tsp Worcestershire sauce 1 tsp vinegar (balsamic or red wine) Method Arrange the chicken fillets in a large microwave-safe dish using a fork and grind over some black pepper, if using. Drizzle with the oil and tuck in the fresh herbs or sprinkle with the dried herbs. Wash your hands.Cover with a lid or cling film, leaving a small area open, and cook on full power for two minutes. Remove the dish, peel back the cling film and turn the chicken so that any cooked parts on the outside are in the centre. Re-cover and cook for another minute.Remove the dish and transfer the chicken to a plate using a fork.Add the onion and garlic to the dish. Cook on full power for two minutes.Add the pepper and courgette to the onions, stir well and cook on full power for another two minutes.Add the tomatoes to the vegetables. Measure in the tomato purée, Worcestershire sauce and vinegar. Stir to combine.Add the chicken and any juices so that they are completely covered with tomato sauce.Cover the dish with cling film in the same way as before and cook on full power for three minutes.Carefully peel back the cling film, keeping your hands and wrists out of the way, as steam can cause burns. Stir the chicken fillets so that they can cook evenly.Re-cover and cook on full power for another five minutes.Remove the dish and leave to stand for two minutes. Carefully peel back the cling film and check that all the chicken is thoroughly cooked (no pink in the middle). If not, re-cover and cook for another 1–2 minutes each time until cooked. Arrange the chicken fillets in a large microwave-safe dish using a fork and grind over some black pepper, if using. Drizzle with the oil and tuck in the fresh herbs or sprinkle with the dried herbs. Wash your hands. Arrange the chicken fillets in a large microwave-safe dish using a fork and grind over some black pepper, if using. Drizzle with the oil and tuck in the fresh herbs or sprinkle with the dried herbs. Wash your hands. Cover with a lid or cling film, leaving a small area open, and cook on full power for two minutes. Remove the dish, peel back the cling film and turn the chicken so that any cooked parts on the outside are in the centre. Re-cover and cook for another minute. Cover with a lid or cling film, leaving a small area open, and cook on full power for two minutes. Remove the dish, peel back the cling film and turn the chicken so that any cooked parts on the outside are in the centre. Re-cover and cook for another minute. Remove the dish and transfer the chicken to a plate using a fork. Remove the dish and transfer the chicken to a plate using a fork. Add the onion and garlic to the dish. Cook on full power for two minutes. Add the onion and garlic to the dish. Cook on full power for two minutes. Add the pepper and courgette to the onions, stir well and cook on full power for another two minutes. Add the pepper and courgette to the onions, stir well and cook on full power for another two minutes. Add the tomatoes to the vegetables. Measure in the tomato purée, Worcestershire sauce and vinegar. Stir to combine. Add the tomatoes to the vegetables. Measure in the tomato purée, Worcestershire sauce and vinegar. Stir to combine. Add the chicken and any juices so that they are completely covered with tomato sauce. Add the chicken and any juices so that they are completely covered with tomato sauce. Cover the dish with cling film in the same way as before and cook on full power for three minutes. Cover the dish with cling film in the same way as before and cook on full power for three minutes. Carefully peel back the cling film, keeping your hands and wrists out of the way, as steam can cause burns. Stir the chicken fillets so that they can cook evenly. Carefully peel back the cling film, keeping your hands and wrists out of the way, as steam can cause burns. Stir the chicken fillets so that they can cook evenly. Re-cover and cook on full power for another five minutes. Re-cover and cook on full power for another five minutes. Remove the dish and leave to stand for two minutes. Carefully peel back the cling film and check that all the chicken is thoroughly cooked (no pink in the middle). If not, re-cover and cook for another 1–2 minutes each time until cooked. Remove the dish and leave to stand for two minutes. Carefully peel back the cling film and check that all the chicken is thoroughly cooked (no pink in the middle). If not, re-cover and cook for another 1–2 minutes each time until cooked."
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a64b4392dbaede77e306c66ae47aba74afe836ab80f93831892543c3eec6f05f
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Poached salmon with lemon sauce recipe
An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_salmon_with_17869_16x9.jpg Fish can be cooked really easily and quickly in a microwave and doesn’t leave a fishy smell in your kitchen. Using store cupboard ingredients you can create a lovely sauce to pour over the fish in no time at all. Serve with some boiled potatoes and green vegetables. 4 salmon fillets250ml/9fl oz skimmed milk25g/1oz polyunsaturated margarine (suitable for cooking)25g/1oz plain flour½ lemon, juice onlyblack pepper (optional) 4 salmon fillets 250ml/9fl oz skimmed milk 25g/1oz polyunsaturated margarine (suitable for cooking) 25g/1oz plain flour ½ lemon, juice only black pepper (optional) Method Place the salmon fillets in a microwave-safe dish and pour over the milk.Cover the dish with cling film, ensuring it does not touch the food and leave a small area open.Cook in the microwave on a full power for three minutes, then remove and check the fish. Turn the fish so that the cooked parts are in the centre of the dish. Cook on full power for another one minute until pale pink and cooked. Leave to stand.Put the margarine into the microwave-safe jug and place in the microwave. Cook on full power for 30 seconds.Remove the jug from the microwave, tip in the flour and whisk until it is blended thoroughly.Carefully pull back the cling film from the microwave-safe dish and remove two tablespoons of the milk. Add it to the flour and margarine and whisk to form a smooth paste with no lumps.Continue to add the milk, a few spoonfuls at a time, and whisk until all the milk has been added. Keep covering the salmon with the cling film to keep it warm.Place the jug into the microwave and cook on full power for 3-4 minutes, removing the jug to whisk thoroughly at one minute intervals. This will ensure there are no lumps.After 3–4 minutes, the sauce should boil, but be careful it does not spill over the sides of the jug.Once boiled, carefully remove the jug from the microwave and whisk thoroughly. Add the lemon juice and a grind of black pepper (if using) – and whisk.Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce. Place the salmon fillets in a microwave-safe dish and pour over the milk. Place the salmon fillets in a microwave-safe dish and pour over the milk. Cover the dish with cling film, ensuring it does not touch the food and leave a small area open. Cover the dish with cling film, ensuring it does not touch the food and leave a small area open. Cook in the microwave on a full power for three minutes, then remove and check the fish. Turn the fish so that the cooked parts are in the centre of the dish. Cook on full power for another one minute until pale pink and cooked. Leave to stand. Cook in the microwave on a full power for three minutes, then remove and check the fish. Turn the fish so that the cooked parts are in the centre of the dish. Cook on full power for another one minute until pale pink and cooked. Leave to stand. Put the margarine into the microwave-safe jug and place in the microwave. Cook on full power for 30 seconds. Put the margarine into the microwave-safe jug and place in the microwave. Cook on full power for 30 seconds. Remove the jug from the microwave, tip in the flour and whisk until it is blended thoroughly. Remove the jug from the microwave, tip in the flour and whisk until it is blended thoroughly. Carefully pull back the cling film from the microwave-safe dish and remove two tablespoons of the milk. Add it to the flour and margarine and whisk to form a smooth paste with no lumps. Carefully pull back the cling film from the microwave-safe dish and remove two tablespoons of the milk. Add it to the flour and margarine and whisk to form a smooth paste with no lumps. Continue to add the milk, a few spoonfuls at a time, and whisk until all the milk has been added. Keep covering the salmon with the cling film to keep it warm. Continue to add the milk, a few spoonfuls at a time, and whisk until all the milk has been added. Keep covering the salmon with the cling film to keep it warm. Place the jug into the microwave and cook on full power for 3-4 minutes, removing the jug to whisk thoroughly at one minute intervals. This will ensure there are no lumps. Place the jug into the microwave and cook on full power for 3-4 minutes, removing the jug to whisk thoroughly at one minute intervals. This will ensure there are no lumps. After 3–4 minutes, the sauce should boil, but be careful it does not spill over the sides of the jug. After 3–4 minutes, the sauce should boil, but be careful it does not spill over the sides of the jug. Once boiled, carefully remove the jug from the microwave and whisk thoroughly. Add the lemon juice and a grind of black pepper (if using) – and whisk. Once boiled, carefully remove the jug from the microwave and whisk thoroughly. Add the lemon juice and a grind of black pepper (if using) – and whisk. Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce. Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce.
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"title": "Poached salmon with lemon sauce recipe",
"content": "An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poached_salmon_with_17869_16x9.jpg Fish can be cooked really easily and quickly in a microwave and doesn’t leave a fishy smell in your kitchen. Using store cupboard ingredients you can create a lovely sauce to pour over the fish in no time at all. Serve with some boiled potatoes and green vegetables. 4 salmon fillets250ml/9fl oz skimmed milk25g/1oz polyunsaturated margarine (suitable for cooking)25g/1oz plain flour½ lemon, juice onlyblack pepper (optional) 4 salmon fillets 250ml/9fl oz skimmed milk 25g/1oz polyunsaturated margarine (suitable for cooking) 25g/1oz plain flour ½ lemon, juice only black pepper (optional) Method Place the salmon fillets in a microwave-safe dish and pour over the milk.Cover the dish with cling film, ensuring it does not touch the food and leave a small area open.Cook in the microwave on a full power for three minutes, then remove and check the fish. Turn the fish so that the cooked parts are in the centre of the dish. Cook on full power for another one minute until pale pink and cooked. Leave to stand.Put the margarine into the microwave-safe jug and place in the microwave. Cook on full power for 30 seconds.Remove the jug from the microwave, tip in the flour and whisk until it is blended thoroughly.Carefully pull back the cling film from the microwave-safe dish and remove two tablespoons of the milk. Add it to the flour and margarine and whisk to form a smooth paste with no lumps.Continue to add the milk, a few spoonfuls at a time, and whisk until all the milk has been added. Keep covering the salmon with the cling film to keep it warm.Place the jug into the microwave and cook on full power for 3-4 minutes, removing the jug to whisk thoroughly at one minute intervals. This will ensure there are no lumps.After 3–4 minutes, the sauce should boil, but be careful it does not spill over the sides of the jug.Once boiled, carefully remove the jug from the microwave and whisk thoroughly. Add the lemon juice and a grind of black pepper (if using) – and whisk.Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce. Place the salmon fillets in a microwave-safe dish and pour over the milk. Place the salmon fillets in a microwave-safe dish and pour over the milk. Cover the dish with cling film, ensuring it does not touch the food and leave a small area open. Cover the dish with cling film, ensuring it does not touch the food and leave a small area open. Cook in the microwave on a full power for three minutes, then remove and check the fish. Turn the fish so that the cooked parts are in the centre of the dish. Cook on full power for another one minute until pale pink and cooked. Leave to stand. Cook in the microwave on a full power for three minutes, then remove and check the fish. Turn the fish so that the cooked parts are in the centre of the dish. Cook on full power for another one minute until pale pink and cooked. Leave to stand. Put the margarine into the microwave-safe jug and place in the microwave. Cook on full power for 30 seconds. Put the margarine into the microwave-safe jug and place in the microwave. Cook on full power for 30 seconds. Remove the jug from the microwave, tip in the flour and whisk until it is blended thoroughly. Remove the jug from the microwave, tip in the flour and whisk until it is blended thoroughly. Carefully pull back the cling film from the microwave-safe dish and remove two tablespoons of the milk. Add it to the flour and margarine and whisk to form a smooth paste with no lumps. Carefully pull back the cling film from the microwave-safe dish and remove two tablespoons of the milk. Add it to the flour and margarine and whisk to form a smooth paste with no lumps. Continue to add the milk, a few spoonfuls at a time, and whisk until all the milk has been added. Keep covering the salmon with the cling film to keep it warm. Continue to add the milk, a few spoonfuls at a time, and whisk until all the milk has been added. Keep covering the salmon with the cling film to keep it warm. Place the jug into the microwave and cook on full power for 3-4 minutes, removing the jug to whisk thoroughly at one minute intervals. This will ensure there are no lumps. Place the jug into the microwave and cook on full power for 3-4 minutes, removing the jug to whisk thoroughly at one minute intervals. This will ensure there are no lumps. After 3–4 minutes, the sauce should boil, but be careful it does not spill over the sides of the jug. After 3–4 minutes, the sauce should boil, but be careful it does not spill over the sides of the jug. Once boiled, carefully remove the jug from the microwave and whisk thoroughly. Add the lemon juice and a grind of black pepper (if using) – and whisk. Once boiled, carefully remove the jug from the microwave and whisk thoroughly. Add the lemon juice and a grind of black pepper (if using) – and whisk. Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce. Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce."
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871528e321bda938a036a47e2545e7e70958727db5526dae6a22001e07e99dfe
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Microwave spaghetti bolognese recipe
An average of 3.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_spaghetti_44920_16x9.jpg Bolognese sauce is one of those recipes that everyone should learn to cook. It can be adapted to make lasagne, chilli con carne or even cottage pie and you can add extra vegetables such as mushrooms and peppers to use up whatever you have in the fridge. 1 onion, chopped1 garlic clove, chopped1 carrot, chopped into pea-sized pieces300g/10½oz lean beef mince1 x 400g/14oz can chopped tomatoes50ml/2fl oz boiling water1 beef stock cube1 tsp dried oregano (optional)black pepper (optional)300g/10½oz uncooked spaghetti1 tbsp vegetable oil 1 onion, chopped 1 garlic clove, chopped 1 carrot, chopped into pea-sized pieces 300g/10½oz lean beef mince 1 x 400g/14oz can chopped tomatoes 50ml/2fl oz boiling water 1 beef stock cube 1 tsp dried oregano (optional) black pepper (optional) 300g/10½oz uncooked spaghetti 1 tbsp vegetable oil Method Put the chopped onion, garlic and carrot into a large microwave safe bowl. Add the mince and mix together with a fork, breaking up the meat until it is well combined. Cover the bowl with a microwaveable lid or cling film, leaving a small area open, and microwave on full power for 3 minutes. Remove the bowl. Stir with the fork, breaking up the mince again, cover and return to the microwave for another 3 minutes. Take care when removing the bowl as it will be very hot. Break up any clumps of mince again.Stir in the chopped tomatoes to the bowl together with 50ml/2fl oz of boiling water, and crumble over the stock cube, oregano and black pepper (if using). Cover again and cook in the microwave on full power for 7 minutes. Remove the bowl, stir well, cover and return to the microwave for another 10 minutes on full power, stirring halfway through. Remove the bowl and leave to stand.Break the spaghetti into thirds and put into a separate microwave safe bowl. Add the oil and mix well to coat the spaghetti with oil. Pour over boiling water until just covered and stir well. Put into the microwave and cook on full power for 4 minutes. Remove the bowl and stir the spaghetti. Cover and return to the microwave and cook on full power for another 4 minutes.Take the bowl out of the microwave and leave to stand for 2 minutes. Check that the spaghetti is cooked and is al dente (still has a little bite). Cook for another couple of minutes if it’s not soft enough. Drain the cooked spaghetti and serve with the bolognese sauce. Put the chopped onion, garlic and carrot into a large microwave safe bowl. Add the mince and mix together with a fork, breaking up the meat until it is well combined. Cover the bowl with a microwaveable lid or cling film, leaving a small area open, and microwave on full power for 3 minutes. Remove the bowl. Stir with the fork, breaking up the mince again, cover and return to the microwave for another 3 minutes. Take care when removing the bowl as it will be very hot. Break up any clumps of mince again. Put the chopped onion, garlic and carrot into a large microwave safe bowl. Add the mince and mix together with a fork, breaking up the meat until it is well combined. Cover the bowl with a microwaveable lid or cling film, leaving a small area open, and microwave on full power for 3 minutes. Remove the bowl. Stir with the fork, breaking up the mince again, cover and return to the microwave for another 3 minutes. Take care when removing the bowl as it will be very hot. Break up any clumps of mince again. Stir in the chopped tomatoes to the bowl together with 50ml/2fl oz of boiling water, and crumble over the stock cube, oregano and black pepper (if using). Cover again and cook in the microwave on full power for 7 minutes. Remove the bowl, stir well, cover and return to the microwave for another 10 minutes on full power, stirring halfway through. Remove the bowl and leave to stand. Stir in the chopped tomatoes to the bowl together with 50ml/2fl oz of boiling water, and crumble over the stock cube, oregano and black pepper (if using). Cover again and cook in the microwave on full power for 7 minutes. Remove the bowl, stir well, cover and return to the microwave for another 10 minutes on full power, stirring halfway through. Remove the bowl and leave to stand. Break the spaghetti into thirds and put into a separate microwave safe bowl. Add the oil and mix well to coat the spaghetti with oil. Pour over boiling water until just covered and stir well. Put into the microwave and cook on full power for 4 minutes. Remove the bowl and stir the spaghetti. Cover and return to the microwave and cook on full power for another 4 minutes. Break the spaghetti into thirds and put into a separate microwave safe bowl. Add the oil and mix well to coat the spaghetti with oil. Pour over boiling water until just covered and stir well. Put into the microwave and cook on full power for 4 minutes. Remove the bowl and stir the spaghetti. Cover and return to the microwave and cook on full power for another 4 minutes. Take the bowl out of the microwave and leave to stand for 2 minutes. Check that the spaghetti is cooked and is al dente (still has a little bite). Cook for another couple of minutes if it’s not soft enough. Drain the cooked spaghetti and serve with the bolognese sauce. Take the bowl out of the microwave and leave to stand for 2 minutes. Check that the spaghetti is cooked and is al dente (still has a little bite). Cook for another couple of minutes if it’s not soft enough. Drain the cooked spaghetti and serve with the bolognese sauce.
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"title": "Microwave spaghetti bolognese recipe",
"content": "An average of 3.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_spaghetti_44920_16x9.jpg Bolognese sauce is one of those recipes that everyone should learn to cook. It can be adapted to make lasagne, chilli con carne or even cottage pie and you can add extra vegetables such as mushrooms and peppers to use up whatever you have in the fridge. 1 onion, chopped1 garlic clove, chopped1 carrot, chopped into pea-sized pieces300g/10½oz lean beef mince1 x 400g/14oz can chopped tomatoes50ml/2fl oz boiling water1 beef stock cube1 tsp dried oregano (optional)black pepper (optional)300g/10½oz uncooked spaghetti1 tbsp vegetable oil 1 onion, chopped 1 garlic clove, chopped 1 carrot, chopped into pea-sized pieces 300g/10½oz lean beef mince 1 x 400g/14oz can chopped tomatoes 50ml/2fl oz boiling water 1 beef stock cube 1 tsp dried oregano (optional) black pepper (optional) 300g/10½oz uncooked spaghetti 1 tbsp vegetable oil Method Put the chopped onion, garlic and carrot into a large microwave safe bowl. Add the mince and mix together with a fork, breaking up the meat until it is well combined. Cover the bowl with a microwaveable lid or cling film, leaving a small area open, and microwave on full power for 3 minutes. Remove the bowl. Stir with the fork, breaking up the mince again, cover and return to the microwave for another 3 minutes. Take care when removing the bowl as it will be very hot. Break up any clumps of mince again.Stir in the chopped tomatoes to the bowl together with 50ml/2fl oz of boiling water, and crumble over the stock cube, oregano and black pepper (if using). Cover again and cook in the microwave on full power for 7 minutes. Remove the bowl, stir well, cover and return to the microwave for another 10 minutes on full power, stirring halfway through. Remove the bowl and leave to stand.Break the spaghetti into thirds and put into a separate microwave safe bowl. Add the oil and mix well to coat the spaghetti with oil. Pour over boiling water until just covered and stir well. Put into the microwave and cook on full power for 4 minutes. Remove the bowl and stir the spaghetti. Cover and return to the microwave and cook on full power for another 4 minutes.Take the bowl out of the microwave and leave to stand for 2 minutes. Check that the spaghetti is cooked and is al dente (still has a little bite). Cook for another couple of minutes if it’s not soft enough. Drain the cooked spaghetti and serve with the bolognese sauce. Put the chopped onion, garlic and carrot into a large microwave safe bowl. Add the mince and mix together with a fork, breaking up the meat until it is well combined. Cover the bowl with a microwaveable lid or cling film, leaving a small area open, and microwave on full power for 3 minutes. Remove the bowl. Stir with the fork, breaking up the mince again, cover and return to the microwave for another 3 minutes. Take care when removing the bowl as it will be very hot. Break up any clumps of mince again. Put the chopped onion, garlic and carrot into a large microwave safe bowl. Add the mince and mix together with a fork, breaking up the meat until it is well combined. Cover the bowl with a microwaveable lid or cling film, leaving a small area open, and microwave on full power for 3 minutes. Remove the bowl. Stir with the fork, breaking up the mince again, cover and return to the microwave for another 3 minutes. Take care when removing the bowl as it will be very hot. Break up any clumps of mince again. Stir in the chopped tomatoes to the bowl together with 50ml/2fl oz of boiling water, and crumble over the stock cube, oregano and black pepper (if using). Cover again and cook in the microwave on full power for 7 minutes. Remove the bowl, stir well, cover and return to the microwave for another 10 minutes on full power, stirring halfway through. Remove the bowl and leave to stand. Stir in the chopped tomatoes to the bowl together with 50ml/2fl oz of boiling water, and crumble over the stock cube, oregano and black pepper (if using). Cover again and cook in the microwave on full power for 7 minutes. Remove the bowl, stir well, cover and return to the microwave for another 10 minutes on full power, stirring halfway through. Remove the bowl and leave to stand. Break the spaghetti into thirds and put into a separate microwave safe bowl. Add the oil and mix well to coat the spaghetti with oil. Pour over boiling water until just covered and stir well. Put into the microwave and cook on full power for 4 minutes. Remove the bowl and stir the spaghetti. Cover and return to the microwave and cook on full power for another 4 minutes. Break the spaghetti into thirds and put into a separate microwave safe bowl. Add the oil and mix well to coat the spaghetti with oil. Pour over boiling water until just covered and stir well. Put into the microwave and cook on full power for 4 minutes. Remove the bowl and stir the spaghetti. Cover and return to the microwave and cook on full power for another 4 minutes. Take the bowl out of the microwave and leave to stand for 2 minutes. Check that the spaghetti is cooked and is al dente (still has a little bite). Cook for another couple of minutes if it’s not soft enough. Drain the cooked spaghetti and serve with the bolognese sauce. Take the bowl out of the microwave and leave to stand for 2 minutes. Check that the spaghetti is cooked and is al dente (still has a little bite). Cook for another couple of minutes if it’s not soft enough. Drain the cooked spaghetti and serve with the bolognese sauce."
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48f9d93e05818c0d409e14ac274d377eab86251cb93f2846f6ad1c685cb0dab1
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Microwave vegan cupcakes recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_vegan_cupcakes_80162_16x9.jpg These vegan chocolate cupcakes are perfect for satisfying sweet cravings in minutes. The sponges are microwaved, and the meringue topping is toasted in seconds with a blowtorch. For this recipe you will need a microwave, a chef's blowtorch and a freestanding mixer. 30ml/1fl oz sunflower oil, plus extra for greasing100g/3oz self-raising flour80g/2¾oz caster sugar15g/½oz cocoa powder¼ tsp bicarbonate of soda½ tsp vinegar, any variety½ orange, finely grated zest only½ tsp vanilla extractpinch fine sea salt 30ml/1fl oz sunflower oil, plus extra for greasing 100g/3oz self-raising flour 80g/2¾oz caster sugar 15g/½oz cocoa powder ¼ tsp bicarbonate of soda ½ tsp vinegar, any variety ½ orange, finely grated zest only ½ tsp vanilla extract pinch fine sea salt 50ml/2fl oz aquafaba, shop-bought or from a tin of organic chickpeas65g/2⅓oz caster sugar15g/½oz icing sugar 50ml/2fl oz aquafaba, shop-bought or from a tin of organic chickpeas 65g/2⅓oz caster sugar 15g/½oz icing sugar Method Lightly grease four 175ml/6fl oz ramekins. Mix the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt in a bowl.Put 6 tablespoons water, the sunflower oil, vinegar, orange zest and vanilla in a second bowl and mix with balloon whisk until combined. Add the dry ingredients and mix thoroughly.Spoon into the prepared ramekins and cook in the microwave on high for about 50 seconds, one at a time, or until the cakes are well risen and just firm to the touch. They should still be a little wet around the edges – don’t let them overcook or they will go dry and toughen. Set aside while the meringue is prepared. To make the meringue, pour the aquafaba into a freestanding mixer and mix on a high setting for about 3 minutes or until white, light and standing in very firm peaks when the whisk is removed. Slowly add the caster sugar, a teaspoon at a time, with the mixer on high speed, until all the sugar is incorporated. Continue whisking until very firm and glossy – this will take 3–5 minutes more. Sift over the icing sugar, reduce the speed and mix for 10 seconds, until just incorporated.Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe the meringue onto the cupcakes. Use a chef’s blowtorch to lightly toast the meringue and serve. Lightly grease four 175ml/6fl oz ramekins. Mix the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt in a bowl. Lightly grease four 175ml/6fl oz ramekins. Mix the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt in a bowl. Put 6 tablespoons water, the sunflower oil, vinegar, orange zest and vanilla in a second bowl and mix with balloon whisk until combined. Add the dry ingredients and mix thoroughly. Put 6 tablespoons water, the sunflower oil, vinegar, orange zest and vanilla in a second bowl and mix with balloon whisk until combined. Add the dry ingredients and mix thoroughly. Spoon into the prepared ramekins and cook in the microwave on high for about 50 seconds, one at a time, or until the cakes are well risen and just firm to the touch. They should still be a little wet around the edges – don’t let them overcook or they will go dry and toughen. Set aside while the meringue is prepared. Spoon into the prepared ramekins and cook in the microwave on high for about 50 seconds, one at a time, or until the cakes are well risen and just firm to the touch. They should still be a little wet around the edges – don’t let them overcook or they will go dry and toughen. Set aside while the meringue is prepared. To make the meringue, pour the aquafaba into a freestanding mixer and mix on a high setting for about 3 minutes or until white, light and standing in very firm peaks when the whisk is removed. To make the meringue, pour the aquafaba into a freestanding mixer and mix on a high setting for about 3 minutes or until white, light and standing in very firm peaks when the whisk is removed. Slowly add the caster sugar, a teaspoon at a time, with the mixer on high speed, until all the sugar is incorporated. Continue whisking until very firm and glossy – this will take 3–5 minutes more. Sift over the icing sugar, reduce the speed and mix for 10 seconds, until just incorporated. Slowly add the caster sugar, a teaspoon at a time, with the mixer on high speed, until all the sugar is incorporated. Continue whisking until very firm and glossy – this will take 3–5 minutes more. Sift over the icing sugar, reduce the speed and mix for 10 seconds, until just incorporated. Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe the meringue onto the cupcakes. Use a chef’s blowtorch to lightly toast the meringue and serve. Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe the meringue onto the cupcakes. Use a chef’s blowtorch to lightly toast the meringue and serve. Recipe tips A 400g tin of organic chickpeas will give enough aquafaba (the liquid from the can) to make the meringue topping for these cupcakes. Use the chickpeas in soups, salads, stews and curries or any of your favourite chickpea recipes. They can also be frozen.
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"title": "Microwave vegan cupcakes recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_vegan_cupcakes_80162_16x9.jpg These vegan chocolate cupcakes are perfect for satisfying sweet cravings in minutes. The sponges are microwaved, and the meringue topping is toasted in seconds with a blowtorch. For this recipe you will need a microwave, a chef's blowtorch and a freestanding mixer. 30ml/1fl oz sunflower oil, plus extra for greasing100g/3oz self-raising flour80g/2¾oz caster sugar15g/½oz cocoa powder¼ tsp bicarbonate of soda½ tsp vinegar, any variety½ orange, finely grated zest only½ tsp vanilla extractpinch fine sea salt 30ml/1fl oz sunflower oil, plus extra for greasing 100g/3oz self-raising flour 80g/2¾oz caster sugar 15g/½oz cocoa powder ¼ tsp bicarbonate of soda ½ tsp vinegar, any variety ½ orange, finely grated zest only ½ tsp vanilla extract pinch fine sea salt 50ml/2fl oz aquafaba, shop-bought or from a tin of organic chickpeas65g/2⅓oz caster sugar15g/½oz icing sugar 50ml/2fl oz aquafaba, shop-bought or from a tin of organic chickpeas 65g/2⅓oz caster sugar 15g/½oz icing sugar Method Lightly grease four 175ml/6fl oz ramekins. Mix the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt in a bowl.Put 6 tablespoons water, the sunflower oil, vinegar, orange zest and vanilla in a second bowl and mix with balloon whisk until combined. Add the dry ingredients and mix thoroughly.Spoon into the prepared ramekins and cook in the microwave on high for about 50 seconds, one at a time, or until the cakes are well risen and just firm to the touch. They should still be a little wet around the edges – don’t let them overcook or they will go dry and toughen. Set aside while the meringue is prepared. To make the meringue, pour the aquafaba into a freestanding mixer and mix on a high setting for about 3 minutes or until white, light and standing in very firm peaks when the whisk is removed. Slowly add the caster sugar, a teaspoon at a time, with the mixer on high speed, until all the sugar is incorporated. Continue whisking until very firm and glossy – this will take 3–5 minutes more. Sift over the icing sugar, reduce the speed and mix for 10 seconds, until just incorporated.Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe the meringue onto the cupcakes. Use a chef’s blowtorch to lightly toast the meringue and serve. Lightly grease four 175ml/6fl oz ramekins. Mix the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt in a bowl. Lightly grease four 175ml/6fl oz ramekins. Mix the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt in a bowl. Put 6 tablespoons water, the sunflower oil, vinegar, orange zest and vanilla in a second bowl and mix with balloon whisk until combined. Add the dry ingredients and mix thoroughly. Put 6 tablespoons water, the sunflower oil, vinegar, orange zest and vanilla in a second bowl and mix with balloon whisk until combined. Add the dry ingredients and mix thoroughly. Spoon into the prepared ramekins and cook in the microwave on high for about 50 seconds, one at a time, or until the cakes are well risen and just firm to the touch. They should still be a little wet around the edges – don’t let them overcook or they will go dry and toughen. Set aside while the meringue is prepared. Spoon into the prepared ramekins and cook in the microwave on high for about 50 seconds, one at a time, or until the cakes are well risen and just firm to the touch. They should still be a little wet around the edges – don’t let them overcook or they will go dry and toughen. Set aside while the meringue is prepared. To make the meringue, pour the aquafaba into a freestanding mixer and mix on a high setting for about 3 minutes or until white, light and standing in very firm peaks when the whisk is removed. To make the meringue, pour the aquafaba into a freestanding mixer and mix on a high setting for about 3 minutes or until white, light and standing in very firm peaks when the whisk is removed. Slowly add the caster sugar, a teaspoon at a time, with the mixer on high speed, until all the sugar is incorporated. Continue whisking until very firm and glossy – this will take 3–5 minutes more. Sift over the icing sugar, reduce the speed and mix for 10 seconds, until just incorporated. Slowly add the caster sugar, a teaspoon at a time, with the mixer on high speed, until all the sugar is incorporated. Continue whisking until very firm and glossy – this will take 3–5 minutes more. Sift over the icing sugar, reduce the speed and mix for 10 seconds, until just incorporated. Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe the meringue onto the cupcakes. Use a chef’s blowtorch to lightly toast the meringue and serve. Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe the meringue onto the cupcakes. Use a chef’s blowtorch to lightly toast the meringue and serve. Recipe tips A 400g tin of organic chickpeas will give enough aquafaba (the liquid from the can) to make the meringue topping for these cupcakes. Use the chickpeas in soups, salads, stews and curries or any of your favourite chickpea recipes. They can also be frozen."
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e3c9c383301401d387315079273b4f124152a6930cba361377192713b2b7dbe2
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Microwave popcorn recipe
An average of 5.0 out of 5 stars from 4 ratings Popcorn in a microwave without any fat or sugar! Choose your favourite toppings for a low-calorie snack. 35g/1¼oz popcorn kernels 35g/1¼oz popcorn kernels pinch cuminpinch chilli powderpinch salt pinch cumin pinch chilli powder pinch salt Method Put the popcorn kernels in a lidded, microwaveable pot and cover with the lid. Alternatively, put them in a microwavable bowl and place a microwave-safe plate on top, ensuring a little air can escape while cooking.Microwave on high until the popping sound stops, this should take between 1–3 minutes, depending on your microwave. Carefully remove, sprinkle over your toppings, if using, and enjoy. Put the popcorn kernels in a lidded, microwaveable pot and cover with the lid. Alternatively, put them in a microwavable bowl and place a microwave-safe plate on top, ensuring a little air can escape while cooking. Put the popcorn kernels in a lidded, microwaveable pot and cover with the lid. Alternatively, put them in a microwavable bowl and place a microwave-safe plate on top, ensuring a little air can escape while cooking. Microwave on high until the popping sound stops, this should take between 1–3 minutes, depending on your microwave. Carefully remove, sprinkle over your toppings, if using, and enjoy. Microwave on high until the popping sound stops, this should take between 1–3 minutes, depending on your microwave. Carefully remove, sprinkle over your toppings, if using, and enjoy.
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"title": "Microwave popcorn recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Popcorn in a microwave without any fat or sugar! Choose your favourite toppings for a low-calorie snack. 35g/1¼oz popcorn kernels 35g/1¼oz popcorn kernels pinch cuminpinch chilli powderpinch salt pinch cumin pinch chilli powder pinch salt Method Put the popcorn kernels in a lidded, microwaveable pot and cover with the lid. Alternatively, put them in a microwavable bowl and place a microwave-safe plate on top, ensuring a little air can escape while cooking.Microwave on high until the popping sound stops, this should take between 1–3 minutes, depending on your microwave. Carefully remove, sprinkle over your toppings, if using, and enjoy. Put the popcorn kernels in a lidded, microwaveable pot and cover with the lid. Alternatively, put them in a microwavable bowl and place a microwave-safe plate on top, ensuring a little air can escape while cooking. Put the popcorn kernels in a lidded, microwaveable pot and cover with the lid. Alternatively, put them in a microwavable bowl and place a microwave-safe plate on top, ensuring a little air can escape while cooking. Microwave on high until the popping sound stops, this should take between 1–3 minutes, depending on your microwave. Carefully remove, sprinkle over your toppings, if using, and enjoy. Microwave on high until the popping sound stops, this should take between 1–3 minutes, depending on your microwave. Carefully remove, sprinkle over your toppings, if using, and enjoy."
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5bce2dfd7fe4670c99b3862447fee91b2d847509ed5b72596e3c5bb6923681c2
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Microwave bourbon biscuit fudge recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_bourbon_fudge_94963_16x9.jpg This microwave fudge makes the perfect last minute gift. Let the kids help breaking the chocolate and biscuits and stirring them in. 397g tin condensed milk500g/1lb 2oz white chocolate, broken into pieces20 bourbon cream biscuits, broken into pieces 397g tin condensed milk 500g/1lb 2oz white chocolate, broken into pieces 20 bourbon cream biscuits, broken into pieces Method Line a 20cm/8in square cake tin with a sheet of baking paper. Tip the condensed milk into a large microwavable bowl. Add the chocolate and microwave on high for 4 minutes, stirring every minute until smooth.Stir in most of the broken biscuits then tip into the tin, levelling off with the back of a spoon. Crumble the reserved biscuits over the top. Leave to cool then cover and chill in the fridge for at least 2 hours before cutting into 36 small cubes. Keep the fudge in the fridge in an airtight container for up to 1 week. Line a 20cm/8in square cake tin with a sheet of baking paper. Line a 20cm/8in square cake tin with a sheet of baking paper. Tip the condensed milk into a large microwavable bowl. Add the chocolate and microwave on high for 4 minutes, stirring every minute until smooth. Tip the condensed milk into a large microwavable bowl. Add the chocolate and microwave on high for 4 minutes, stirring every minute until smooth. Stir in most of the broken biscuits then tip into the tin, levelling off with the back of a spoon. Crumble the reserved biscuits over the top. Stir in most of the broken biscuits then tip into the tin, levelling off with the back of a spoon. Crumble the reserved biscuits over the top. Leave to cool then cover and chill in the fridge for at least 2 hours before cutting into 36 small cubes. Leave to cool then cover and chill in the fridge for at least 2 hours before cutting into 36 small cubes. Keep the fudge in the fridge in an airtight container for up to 1 week. Keep the fudge in the fridge in an airtight container for up to 1 week. Recipe tips Try this fudge with any type of biscuits, including malted milk or gingernuts. 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.
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"title": "Microwave bourbon biscuit fudge recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_bourbon_fudge_94963_16x9.jpg This microwave fudge makes the perfect last minute gift. Let the kids help breaking the chocolate and biscuits and stirring them in. 397g tin condensed milk500g/1lb 2oz white chocolate, broken into pieces20 bourbon cream biscuits, broken into pieces 397g tin condensed milk 500g/1lb 2oz white chocolate, broken into pieces 20 bourbon cream biscuits, broken into pieces Method Line a 20cm/8in square cake tin with a sheet of baking paper. Tip the condensed milk into a large microwavable bowl. Add the chocolate and microwave on high for 4 minutes, stirring every minute until smooth.Stir in most of the broken biscuits then tip into the tin, levelling off with the back of a spoon. Crumble the reserved biscuits over the top. Leave to cool then cover and chill in the fridge for at least 2 hours before cutting into 36 small cubes. Keep the fudge in the fridge in an airtight container for up to 1 week. Line a 20cm/8in square cake tin with a sheet of baking paper. Line a 20cm/8in square cake tin with a sheet of baking paper. Tip the condensed milk into a large microwavable bowl. Add the chocolate and microwave on high for 4 minutes, stirring every minute until smooth. Tip the condensed milk into a large microwavable bowl. Add the chocolate and microwave on high for 4 minutes, stirring every minute until smooth. Stir in most of the broken biscuits then tip into the tin, levelling off with the back of a spoon. Crumble the reserved biscuits over the top. Stir in most of the broken biscuits then tip into the tin, levelling off with the back of a spoon. Crumble the reserved biscuits over the top. Leave to cool then cover and chill in the fridge for at least 2 hours before cutting into 36 small cubes. Leave to cool then cover and chill in the fridge for at least 2 hours before cutting into 36 small cubes. Keep the fudge in the fridge in an airtight container for up to 1 week. Keep the fudge in the fridge in an airtight container for up to 1 week. Recipe tips Try this fudge with any type of biscuits, including malted milk or gingernuts. 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."
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Microwave jacket potatoes with various toppings recipe
An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_jacket_34010_16x9.jpg Jacket potatoes are a healthy and cheap meal and can be livened up with lots of different toppings. This recipe gives a choice of three toppings. Cooking them in the microwave speeds up the process considerably, but loses the crunchy jacket. By following the method below, the skin is kept dry which improves the texture when cooked. 1 medium baking potato (about 180g/6oz) 1 medium baking potato (about 180g/6oz) ½ leek, slicedblack pepper15g/½oz reduced-fat cheddar cheese, grated15g/½oz cooked bacon or ham, chopped1 eating apple, roughly chopped ½ leek, sliced black pepper 15g/½oz reduced-fat cheddar cheese, grated 15g/½oz cooked bacon or ham, chopped 1 eating apple, roughly chopped 1 x 80g/2¾oz can tuna (in spring water), drained½ x 198g/7oz can sweetcorn, drained1 tbsp reduced-fat mayonnaiseblack pepper 1 x 80g/2¾oz can tuna (in spring water), drained ½ x 198g/7oz can sweetcorn, drained 1 tbsp reduced-fat mayonnaise black pepper 50g/1¾oz frozen peas1 x 80g/2¾oz can skinless and boneless salmon1 tbsp mayonnaise 50g/1¾oz frozen peas 1 x 80g/2¾oz can skinless and boneless salmon 1 tbsp mayonnaise Method Wash the potato and prick with a sharp knife several times on all sides. Dry the potato well with kitchen paper and place on a microwave-safe plate. Place in the microwave and cook on full power for 4 minutes.Remove the plate using oven gloves and turn the potato over. Dry the potato and the plate and put back into the microwave. Heat on full power for a further 4 minutes.Remove the plate and leave the potato to stand for 1 minute, as it will continue to cook. Check that the potato is soft by pushing a sharp knife into the centre. Return to the microwave for another 30 seconds if it is still hard in any part.To make the leek, apple, cheese and bacon filling, place the leek in a small bowl and grind over some black pepper. Cover with cling film, leaving a small area open, and microwave on full power for two minutes. Stir in the remaining ingredients.To make the tuna and sweetcorn filling, mix all of the ingredients together in a bowl.To make the salmon and pea filling, put the peas into a mixing bowl and pour over boiling water. Leave for five minutes until they float. Drain and return the peas to the dry bowl. Stir in the salmon and mayonnaise.Split the jacket potato in half, roughly mash the middle with a fork, and spoon over your topping. Wash the potato and prick with a sharp knife several times on all sides. Dry the potato well with kitchen paper and place on a microwave-safe plate. Place in the microwave and cook on full power for 4 minutes. Wash the potato and prick with a sharp knife several times on all sides. Dry the potato well with kitchen paper and place on a microwave-safe plate. Place in the microwave and cook on full power for 4 minutes. Remove the plate using oven gloves and turn the potato over. Dry the potato and the plate and put back into the microwave. Heat on full power for a further 4 minutes. Remove the plate using oven gloves and turn the potato over. Dry the potato and the plate and put back into the microwave. Heat on full power for a further 4 minutes. Remove the plate and leave the potato to stand for 1 minute, as it will continue to cook. Check that the potato is soft by pushing a sharp knife into the centre. Return to the microwave for another 30 seconds if it is still hard in any part. Remove the plate and leave the potato to stand for 1 minute, as it will continue to cook. Check that the potato is soft by pushing a sharp knife into the centre. Return to the microwave for another 30 seconds if it is still hard in any part. To make the leek, apple, cheese and bacon filling, place the leek in a small bowl and grind over some black pepper. Cover with cling film, leaving a small area open, and microwave on full power for two minutes. Stir in the remaining ingredients. To make the leek, apple, cheese and bacon filling, place the leek in a small bowl and grind over some black pepper. Cover with cling film, leaving a small area open, and microwave on full power for two minutes. Stir in the remaining ingredients. To make the tuna and sweetcorn filling, mix all of the ingredients together in a bowl. To make the tuna and sweetcorn filling, mix all of the ingredients together in a bowl. To make the salmon and pea filling, put the peas into a mixing bowl and pour over boiling water. Leave for five minutes until they float. Drain and return the peas to the dry bowl. Stir in the salmon and mayonnaise. To make the salmon and pea filling, put the peas into a mixing bowl and pour over boiling water. Leave for five minutes until they float. Drain and return the peas to the dry bowl. Stir in the salmon and mayonnaise. Split the jacket potato in half, roughly mash the middle with a fork, and spoon over your topping. Split the jacket potato in half, roughly mash the middle with a fork, and spoon over your topping.
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"title": "Microwave jacket potatoes with various toppings recipe",
"content": "An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_jacket_34010_16x9.jpg Jacket potatoes are a healthy and cheap meal and can be livened up with lots of different toppings. This recipe gives a choice of three toppings. Cooking them in the microwave speeds up the process considerably, but loses the crunchy jacket. By following the method below, the skin is kept dry which improves the texture when cooked. 1 medium baking potato (about 180g/6oz) 1 medium baking potato (about 180g/6oz) ½ leek, slicedblack pepper15g/½oz reduced-fat cheddar cheese, grated15g/½oz cooked bacon or ham, chopped1 eating apple, roughly chopped ½ leek, sliced black pepper 15g/½oz reduced-fat cheddar cheese, grated 15g/½oz cooked bacon or ham, chopped 1 eating apple, roughly chopped 1 x 80g/2¾oz can tuna (in spring water), drained½ x 198g/7oz can sweetcorn, drained1 tbsp reduced-fat mayonnaiseblack pepper 1 x 80g/2¾oz can tuna (in spring water), drained ½ x 198g/7oz can sweetcorn, drained 1 tbsp reduced-fat mayonnaise black pepper 50g/1¾oz frozen peas1 x 80g/2¾oz can skinless and boneless salmon1 tbsp mayonnaise 50g/1¾oz frozen peas 1 x 80g/2¾oz can skinless and boneless salmon 1 tbsp mayonnaise Method Wash the potato and prick with a sharp knife several times on all sides. Dry the potato well with kitchen paper and place on a microwave-safe plate. Place in the microwave and cook on full power for 4 minutes.Remove the plate using oven gloves and turn the potato over. Dry the potato and the plate and put back into the microwave. Heat on full power for a further 4 minutes.Remove the plate and leave the potato to stand for 1 minute, as it will continue to cook. Check that the potato is soft by pushing a sharp knife into the centre. Return to the microwave for another 30 seconds if it is still hard in any part.To make the leek, apple, cheese and bacon filling, place the leek in a small bowl and grind over some black pepper. Cover with cling film, leaving a small area open, and microwave on full power for two minutes. Stir in the remaining ingredients.To make the tuna and sweetcorn filling, mix all of the ingredients together in a bowl.To make the salmon and pea filling, put the peas into a mixing bowl and pour over boiling water. Leave for five minutes until they float. Drain and return the peas to the dry bowl. Stir in the salmon and mayonnaise.Split the jacket potato in half, roughly mash the middle with a fork, and spoon over your topping. Wash the potato and prick with a sharp knife several times on all sides. Dry the potato well with kitchen paper and place on a microwave-safe plate. Place in the microwave and cook on full power for 4 minutes. Wash the potato and prick with a sharp knife several times on all sides. Dry the potato well with kitchen paper and place on a microwave-safe plate. Place in the microwave and cook on full power for 4 minutes. Remove the plate using oven gloves and turn the potato over. Dry the potato and the plate and put back into the microwave. Heat on full power for a further 4 minutes. Remove the plate using oven gloves and turn the potato over. Dry the potato and the plate and put back into the microwave. Heat on full power for a further 4 minutes. Remove the plate and leave the potato to stand for 1 minute, as it will continue to cook. Check that the potato is soft by pushing a sharp knife into the centre. Return to the microwave for another 30 seconds if it is still hard in any part. Remove the plate and leave the potato to stand for 1 minute, as it will continue to cook. Check that the potato is soft by pushing a sharp knife into the centre. Return to the microwave for another 30 seconds if it is still hard in any part. To make the leek, apple, cheese and bacon filling, place the leek in a small bowl and grind over some black pepper. Cover with cling film, leaving a small area open, and microwave on full power for two minutes. Stir in the remaining ingredients. To make the leek, apple, cheese and bacon filling, place the leek in a small bowl and grind over some black pepper. Cover with cling film, leaving a small area open, and microwave on full power for two minutes. Stir in the remaining ingredients. To make the tuna and sweetcorn filling, mix all of the ingredients together in a bowl. To make the tuna and sweetcorn filling, mix all of the ingredients together in a bowl. To make the salmon and pea filling, put the peas into a mixing bowl and pour over boiling water. Leave for five minutes until they float. Drain and return the peas to the dry bowl. Stir in the salmon and mayonnaise. To make the salmon and pea filling, put the peas into a mixing bowl and pour over boiling water. Leave for five minutes until they float. Drain and return the peas to the dry bowl. Stir in the salmon and mayonnaise. Split the jacket potato in half, roughly mash the middle with a fork, and spoon over your topping. Split the jacket potato in half, roughly mash the middle with a fork, and spoon over your topping."
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2c94049ced3a9d8f21ff0a3c7b48ee68d561156e34de32691c7b47a2f7569f76
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Irish cream fudge recipe
An average of 3.2 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_cream_fudge_59004_16x9.jpg This is the simplest fudge recipe there is – after just a few short minutes in the microwave you have the makings of the most decadent and luxurious after-dinner treat. It also makes a perfect gift for friends and family. The dark chocolate balances the sweetness of the white without taking away from the Irish cream flavour. Don't be tempted to slosh extra Irish Cream into the mix (tough, we know) else the fudge won't set! 397g tin condensed milk 100ml/3½fl oz Irish cream liqueur400g/14oz white chocolate, broken into squares with 3 squares reserved and roughly chopped200g/7oz dark chocolate, broken into squares with 3 squares reserved and roughly choppedsea salt flakes, for sprinkling 397g tin condensed milk 100ml/3½fl oz Irish cream liqueur 400g/14oz white chocolate, broken into squares with 3 squares reserved and roughly chopped 200g/7oz dark chocolate, broken into squares with 3 squares reserved and roughly chopped sea salt flakes, for sprinkling Method Line a 20cm/8in square cake tin with baking paper. Set aside. Pour the condensed milk and Irish cream into a microwave-safe bowl. Add the white chocolate (setting aside the 3 roughly chopped squares for later). Stir to combine. Cook in the microwave on high for 2–3 minutes, stirring every 30 seconds, until the mixture is glossy and all the chocolate is melted. Remove from the microwave and add the dark chocolate (setting aside the 3 roughly chopped squares for later). Stir gently until the mixture is smooth and thick. Scrape into the prepared tin and level the surface.Sprinkle the chopped white and dark chocolate and a good pinch of salt flakes over the surface of the fudge. Chill for at least 3 hours, or until the fudge is firm enough to cut without the knife getting stuck. Cut the fudge into small squares, roughly 36 pieces. Serve after dinner or with drinks. Line a 20cm/8in square cake tin with baking paper. Set aside. Line a 20cm/8in square cake tin with baking paper. Set aside. Pour the condensed milk and Irish cream into a microwave-safe bowl. Add the white chocolate (setting aside the 3 roughly chopped squares for later). Stir to combine. Cook in the microwave on high for 2–3 minutes, stirring every 30 seconds, until the mixture is glossy and all the chocolate is melted. Pour the condensed milk and Irish cream into a microwave-safe bowl. Add the white chocolate (setting aside the 3 roughly chopped squares for later). Stir to combine. Cook in the microwave on high for 2–3 minutes, stirring every 30 seconds, until the mixture is glossy and all the chocolate is melted. Remove from the microwave and add the dark chocolate (setting aside the 3 roughly chopped squares for later). Stir gently until the mixture is smooth and thick. Scrape into the prepared tin and level the surface. Remove from the microwave and add the dark chocolate (setting aside the 3 roughly chopped squares for later). Stir gently until the mixture is smooth and thick. Scrape into the prepared tin and level the surface. Sprinkle the chopped white and dark chocolate and a good pinch of salt flakes over the surface of the fudge. Chill for at least 3 hours, or until the fudge is firm enough to cut without the knife getting stuck. Sprinkle the chopped white and dark chocolate and a good pinch of salt flakes over the surface of the fudge. Chill for at least 3 hours, or until the fudge is firm enough to cut without the knife getting stuck. Cut the fudge into small squares, roughly 36 pieces. Serve after dinner or with drinks. Cut the fudge into small squares, roughly 36 pieces. Serve after dinner or with drinks.
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"url": "https://www.bbc.co.uk/food/recipes/irish_cream_fudge_59004",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Irish cream fudge recipe",
"content": "An average of 3.2 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/irish_cream_fudge_59004_16x9.jpg This is the simplest fudge recipe there is – after just a few short minutes in the microwave you have the makings of the most decadent and luxurious after-dinner treat. It also makes a perfect gift for friends and family. The dark chocolate balances the sweetness of the white without taking away from the Irish cream flavour. Don't be tempted to slosh extra Irish Cream into the mix (tough, we know) else the fudge won't set! 397g tin condensed milk 100ml/3½fl oz Irish cream liqueur400g/14oz white chocolate, broken into squares with 3 squares reserved and roughly chopped200g/7oz dark chocolate, broken into squares with 3 squares reserved and roughly choppedsea salt flakes, for sprinkling 397g tin condensed milk 100ml/3½fl oz Irish cream liqueur 400g/14oz white chocolate, broken into squares with 3 squares reserved and roughly chopped 200g/7oz dark chocolate, broken into squares with 3 squares reserved and roughly chopped sea salt flakes, for sprinkling Method Line a 20cm/8in square cake tin with baking paper. Set aside. Pour the condensed milk and Irish cream into a microwave-safe bowl. Add the white chocolate (setting aside the 3 roughly chopped squares for later). Stir to combine. Cook in the microwave on high for 2–3 minutes, stirring every 30 seconds, until the mixture is glossy and all the chocolate is melted. Remove from the microwave and add the dark chocolate (setting aside the 3 roughly chopped squares for later). Stir gently until the mixture is smooth and thick. Scrape into the prepared tin and level the surface.Sprinkle the chopped white and dark chocolate and a good pinch of salt flakes over the surface of the fudge. Chill for at least 3 hours, or until the fudge is firm enough to cut without the knife getting stuck. Cut the fudge into small squares, roughly 36 pieces. Serve after dinner or with drinks. Line a 20cm/8in square cake tin with baking paper. Set aside. Line a 20cm/8in square cake tin with baking paper. Set aside. Pour the condensed milk and Irish cream into a microwave-safe bowl. Add the white chocolate (setting aside the 3 roughly chopped squares for later). Stir to combine. Cook in the microwave on high for 2–3 minutes, stirring every 30 seconds, until the mixture is glossy and all the chocolate is melted. Pour the condensed milk and Irish cream into a microwave-safe bowl. Add the white chocolate (setting aside the 3 roughly chopped squares for later). Stir to combine. Cook in the microwave on high for 2–3 minutes, stirring every 30 seconds, until the mixture is glossy and all the chocolate is melted. Remove from the microwave and add the dark chocolate (setting aside the 3 roughly chopped squares for later). Stir gently until the mixture is smooth and thick. Scrape into the prepared tin and level the surface. Remove from the microwave and add the dark chocolate (setting aside the 3 roughly chopped squares for later). Stir gently until the mixture is smooth and thick. Scrape into the prepared tin and level the surface. Sprinkle the chopped white and dark chocolate and a good pinch of salt flakes over the surface of the fudge. Chill for at least 3 hours, or until the fudge is firm enough to cut without the knife getting stuck. Sprinkle the chopped white and dark chocolate and a good pinch of salt flakes over the surface of the fudge. Chill for at least 3 hours, or until the fudge is firm enough to cut without the knife getting stuck. Cut the fudge into small squares, roughly 36 pieces. Serve after dinner or with drinks. Cut the fudge into small squares, roughly 36 pieces. Serve after dinner or with drinks."
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Kesar mango and chicken curry recipe
An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kesar_mango_and_chicken_51624_16x9.jpg Sweet mangoes are mashed and cooked with a spice mix to make the base for this simple-to-make Kesar mango and chicken curry. 2 skinless chicken breasts, cut into strips ½ tsp turmeric ½ tsp salt ½ tsp dried chilli flakes ½ lemon, juice only4 tsp rapeseed or sunflower oil freshly cooked rice, to serve 2 skinless chicken breasts, cut into strips ½ tsp turmeric ½ tsp salt ½ tsp dried chilli flakes ½ lemon, juice only 4 tsp rapeseed or sunflower oil freshly cooked rice, to serve 4 tsp rapeseed or sunflower oil 1 tsp black mustard seeds (or yellow mustard seeds)8–10 curry leaves 10g/⅓oz fresh root ginger, peeled and grated 2 garlic cloves, grated 1 tsp dried chilli flakes or chilli powder 1 tsp ground coriander 1 tsp ground black pepper 3 Kesar mangoes, peeled, diced and mashed (keep the stones)200ml/7fl oz coconut milk 4 tsp rapeseed or sunflower oil 1 tsp black mustard seeds (or yellow mustard seeds) 8–10 curry leaves 10g/⅓oz fresh root ginger, peeled and grated 2 garlic cloves, grated 1 tsp dried chilli flakes or chilli powder 1 tsp ground coriander 1 tsp ground black pepper 3 Kesar mangoes, peeled, diced and mashed (keep the stones) 200ml/7fl oz coconut milk Method Place the chicken strips in a large bowl, add the turmeric, salt, chilli, lemon juice and oil and mix well. Cover and set aside to marinate for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Place the marinated chicken strips on a baking tray and cook for 10 minutes. Remove from the oven. To make the curry base, heat the oil in a frying pan over a medium heat. Once hot, add the mustard seeds. As soon as they start to sizzle, add the curry leaves, ginger and garlic and cook for 1 minute. Add the chilli, ground coriander and pepper, stir, then immediately add the mashed mangoes, along with their stones, and cook for 2 minutes. Add the coconut milk and 300ml/½ pint water and simmer over a low heat for 5 minutes.Add the cooked chicken, stir, cover with a lid and simmer for 10 minutes. Leave to rest for 10 minutes before removing the mango stones. Serve with freshly cooked rice. Place the chicken strips in a large bowl, add the turmeric, salt, chilli, lemon juice and oil and mix well. Cover and set aside to marinate for 30 minutes. Place the chicken strips in a large bowl, add the turmeric, salt, chilli, lemon juice and oil and mix well. Cover and set aside to marinate for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place the marinated chicken strips on a baking tray and cook for 10 minutes. Remove from the oven. Preheat the oven to 200C/180C Fan/Gas 6. Place the marinated chicken strips on a baking tray and cook for 10 minutes. Remove from the oven. To make the curry base, heat the oil in a frying pan over a medium heat. Once hot, add the mustard seeds. As soon as they start to sizzle, add the curry leaves, ginger and garlic and cook for 1 minute. Add the chilli, ground coriander and pepper, stir, then immediately add the mashed mangoes, along with their stones, and cook for 2 minutes. To make the curry base, heat the oil in a frying pan over a medium heat. Once hot, add the mustard seeds. As soon as they start to sizzle, add the curry leaves, ginger and garlic and cook for 1 minute. Add the chilli, ground coriander and pepper, stir, then immediately add the mashed mangoes, along with their stones, and cook for 2 minutes. Add the coconut milk and 300ml/½ pint water and simmer over a low heat for 5 minutes. Add the coconut milk and 300ml/½ pint water and simmer over a low heat for 5 minutes. Add the cooked chicken, stir, cover with a lid and simmer for 10 minutes. Leave to rest for 10 minutes before removing the mango stones. Serve with freshly cooked rice. Add the cooked chicken, stir, cover with a lid and simmer for 10 minutes. Leave to rest for 10 minutes before removing the mango stones. Serve with freshly cooked rice. Recipe tips Kesar mangoes are known for their bright orange flesh and relatively short season. They are found in shops from April to May each year. Out of season, you can buy the pulp in tins.
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"title": "Kesar mango and chicken curry recipe",
"content": "An average of 4.3 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kesar_mango_and_chicken_51624_16x9.jpg Sweet mangoes are mashed and cooked with a spice mix to make the base for this simple-to-make Kesar mango and chicken curry. 2 skinless chicken breasts, cut into strips ½ tsp turmeric ½ tsp salt ½ tsp dried chilli flakes ½ lemon, juice only4 tsp rapeseed or sunflower oil freshly cooked rice, to serve 2 skinless chicken breasts, cut into strips ½ tsp turmeric ½ tsp salt ½ tsp dried chilli flakes ½ lemon, juice only 4 tsp rapeseed or sunflower oil freshly cooked rice, to serve 4 tsp rapeseed or sunflower oil 1 tsp black mustard seeds (or yellow mustard seeds)8–10 curry leaves 10g/⅓oz fresh root ginger, peeled and grated 2 garlic cloves, grated 1 tsp dried chilli flakes or chilli powder 1 tsp ground coriander 1 tsp ground black pepper 3 Kesar mangoes, peeled, diced and mashed (keep the stones)200ml/7fl oz coconut milk 4 tsp rapeseed or sunflower oil 1 tsp black mustard seeds (or yellow mustard seeds) 8–10 curry leaves 10g/⅓oz fresh root ginger, peeled and grated 2 garlic cloves, grated 1 tsp dried chilli flakes or chilli powder 1 tsp ground coriander 1 tsp ground black pepper 3 Kesar mangoes, peeled, diced and mashed (keep the stones) 200ml/7fl oz coconut milk Method Place the chicken strips in a large bowl, add the turmeric, salt, chilli, lemon juice and oil and mix well. Cover and set aside to marinate for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Place the marinated chicken strips on a baking tray and cook for 10 minutes. Remove from the oven. To make the curry base, heat the oil in a frying pan over a medium heat. Once hot, add the mustard seeds. As soon as they start to sizzle, add the curry leaves, ginger and garlic and cook for 1 minute. Add the chilli, ground coriander and pepper, stir, then immediately add the mashed mangoes, along with their stones, and cook for 2 minutes. Add the coconut milk and 300ml/½ pint water and simmer over a low heat for 5 minutes.Add the cooked chicken, stir, cover with a lid and simmer for 10 minutes. Leave to rest for 10 minutes before removing the mango stones. Serve with freshly cooked rice. Place the chicken strips in a large bowl, add the turmeric, salt, chilli, lemon juice and oil and mix well. Cover and set aside to marinate for 30 minutes. Place the chicken strips in a large bowl, add the turmeric, salt, chilli, lemon juice and oil and mix well. Cover and set aside to marinate for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Place the marinated chicken strips on a baking tray and cook for 10 minutes. Remove from the oven. Preheat the oven to 200C/180C Fan/Gas 6. Place the marinated chicken strips on a baking tray and cook for 10 minutes. Remove from the oven. To make the curry base, heat the oil in a frying pan over a medium heat. Once hot, add the mustard seeds. As soon as they start to sizzle, add the curry leaves, ginger and garlic and cook for 1 minute. Add the chilli, ground coriander and pepper, stir, then immediately add the mashed mangoes, along with their stones, and cook for 2 minutes. To make the curry base, heat the oil in a frying pan over a medium heat. Once hot, add the mustard seeds. As soon as they start to sizzle, add the curry leaves, ginger and garlic and cook for 1 minute. Add the chilli, ground coriander and pepper, stir, then immediately add the mashed mangoes, along with their stones, and cook for 2 minutes. Add the coconut milk and 300ml/½ pint water and simmer over a low heat for 5 minutes. Add the coconut milk and 300ml/½ pint water and simmer over a low heat for 5 minutes. Add the cooked chicken, stir, cover with a lid and simmer for 10 minutes. Leave to rest for 10 minutes before removing the mango stones. Serve with freshly cooked rice. Add the cooked chicken, stir, cover with a lid and simmer for 10 minutes. Leave to rest for 10 minutes before removing the mango stones. Serve with freshly cooked rice. Recipe tips Kesar mangoes are known for their bright orange flesh and relatively short season. They are found in shops from April to May each year. Out of season, you can buy the pulp in tins."
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2c786ba68051b9788c59831f17cbcd4900bd42e789f810208f0b025dc83ba505
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Tuna bean salad recipe
An average of 4.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_bean_salad_54783_16x9.jpg Similar to a tuna Nicoise, this salad has the addition of canned beans for extra fibre. Use drained and rinsed red kidney beans if you can’t find mixed beans. With a GI of 50 this meal is high protein, low GI. This meal provides 390 kcal, 39g protein, 21g carbohydrate (of which 5.5g sugars), 15g fat (of which 3g saturates), 8.5g fibre and 1.3g salt per portion. 100g/3½oz green beans, halved2 free-range eggs400g tin mixed beans in water, drained and rinsed100g/3½oz cherry tomatoes, halved4 spring onions, thinly sliced160g tinned tuna steak in water, drained 100g/3½oz green beans, halved 2 free-range eggs 400g tin mixed beans in water, drained and rinsed 100g/3½oz cherry tomatoes, halved 4 spring onions, thinly sliced 160g tinned tuna steak in water, drained 1 tbsp extra virgin olive oil1 tsp red wine vinegar1 tsp Dijon mustardfreshly ground black pepper 1 tbsp extra virgin olive oil 1 tsp red wine vinegar 1 tsp Dijon mustard freshly ground black pepper Method Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of very cold water. Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters.For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper.Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper. Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of very cold water. Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of very cold water. Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters. Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters. For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper. For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper. Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper. Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper. Recipe tips Use red kidney beans if you can’t find mixed beans in your local store.
|
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"delivery_version": "v1.0",
"title": "Tuna bean salad recipe",
"content": "An average of 4.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_bean_salad_54783_16x9.jpg Similar to a tuna Nicoise, this salad has the addition of canned beans for extra fibre. Use drained and rinsed red kidney beans if you can’t find mixed beans. With a GI of 50 this meal is high protein, low GI. This meal provides 390 kcal, 39g protein, 21g carbohydrate (of which 5.5g sugars), 15g fat (of which 3g saturates), 8.5g fibre and 1.3g salt per portion. 100g/3½oz green beans, halved2 free-range eggs400g tin mixed beans in water, drained and rinsed100g/3½oz cherry tomatoes, halved4 spring onions, thinly sliced160g tinned tuna steak in water, drained 100g/3½oz green beans, halved 2 free-range eggs 400g tin mixed beans in water, drained and rinsed 100g/3½oz cherry tomatoes, halved 4 spring onions, thinly sliced 160g tinned tuna steak in water, drained 1 tbsp extra virgin olive oil1 tsp red wine vinegar1 tsp Dijon mustardfreshly ground black pepper 1 tbsp extra virgin olive oil 1 tsp red wine vinegar 1 tsp Dijon mustard freshly ground black pepper Method Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of very cold water. Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters.For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper.Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper. Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of very cold water. Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of very cold water. Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters. Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters. For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper. For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper. Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper. Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper. Recipe tips Use red kidney beans if you can’t find mixed beans in your local store."
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dd9c4a98de53e6f8a21344d72ec1a2d2aee451586dfc61ade6c55a6863716553
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Tuna pasta recipe
Tuna pasta sauce An average of 4.7 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/linguinewithtunafish_70041_16x9.jpg Antonio Carluccio's not above an easy tuna pasta recipe. A store cupboard favourite with a twist of fresh ginger. 375g/13oz dried linguine or other pasta4 tbsp extra virgin olive oil3 tbsp finely chopped parsley2 garlic cloves, finely chopped1 small chilli pepper, finely chopped1cm/½in fresh ginger root, thinly sliced450g/1lb carton or bottle passata400g tinned tuna in oil, drained and roughly choppedsalt and freshly ground black pepper 375g/13oz dried linguine or other pasta 4 tbsp extra virgin olive oil 3 tbsp finely chopped parsley 2 garlic cloves, finely chopped 1 small chilli pepper, finely chopped 1cm/½in fresh ginger root, thinly sliced 450g/1lb carton or bottle passata 400g tinned tuna in oil, drained and roughly chopped salt and freshly ground black pepper Method Cook the pasta for 8-10 minutes or until al dente, and drain, reserving a little of the pasta water. Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt.Toss the pasta with the sauce, loosening with a little pasta water if necessary. Serve the tuna pasta sprinkled with the remaining parsley and freshly ground pepper. Cook the pasta for 8-10 minutes or until al dente, and drain, reserving a little of the pasta water. Cook the pasta for 8-10 minutes or until al dente, and drain, reserving a little of the pasta water. Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt. Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt. Toss the pasta with the sauce, loosening with a little pasta water if necessary. Serve the tuna pasta sprinkled with the remaining parsley and freshly ground pepper. Toss the pasta with the sauce, loosening with a little pasta water if necessary. Serve the tuna pasta sprinkled with the remaining parsley and freshly ground pepper.
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"delivery_version": "v1.0",
"title": "Tuna pasta recipe",
"content": "Tuna pasta sauce An average of 4.7 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/linguinewithtunafish_70041_16x9.jpg Antonio Carluccio's not above an easy tuna pasta recipe. A store cupboard favourite with a twist of fresh ginger. 375g/13oz dried linguine or other pasta4 tbsp extra virgin olive oil3 tbsp finely chopped parsley2 garlic cloves, finely chopped1 small chilli pepper, finely chopped1cm/½in fresh ginger root, thinly sliced450g/1lb carton or bottle passata400g tinned tuna in oil, drained and roughly choppedsalt and freshly ground black pepper 375g/13oz dried linguine or other pasta 4 tbsp extra virgin olive oil 3 tbsp finely chopped parsley 2 garlic cloves, finely chopped 1 small chilli pepper, finely chopped 1cm/½in fresh ginger root, thinly sliced 450g/1lb carton or bottle passata 400g tinned tuna in oil, drained and roughly chopped salt and freshly ground black pepper Method Cook the pasta for 8-10 minutes or until al dente, and drain, reserving a little of the pasta water. Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt.Toss the pasta with the sauce, loosening with a little pasta water if necessary. Serve the tuna pasta sprinkled with the remaining parsley and freshly ground pepper. Cook the pasta for 8-10 minutes or until al dente, and drain, reserving a little of the pasta water. Cook the pasta for 8-10 minutes or until al dente, and drain, reserving a little of the pasta water. Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt. Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt. Toss the pasta with the sauce, loosening with a little pasta water if necessary. Serve the tuna pasta sprinkled with the remaining parsley and freshly ground pepper. Toss the pasta with the sauce, loosening with a little pasta water if necessary. Serve the tuna pasta sprinkled with the remaining parsley and freshly ground pepper."
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309efd2a2551e236e2c50249cf63612e469b5d444d84b75c055c6cedef536620
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Vegetarian enchiladas recipe
Quick beany enchiladas An average of 4.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_beany_enchiladas_63257_16x9.jpg These vegetarian enchiladas are a money-saving gem and they take just a few minutes to make. This meal provides 648 kcal, 28g protein, 74g carbohydrate (of which 15g sugars), 26g fat (of which 12g saturates), 18g fibre and 3.2g salt per portion. 1 tbsp sunflower oil, plus extra for greasing100g/3½oz frozen chopped onion (or 1 medium onion, peeled and roughly chopped)100g/3½oz mixed frozen peppers (or 1 yellow pepper, de-seeded and sliced)1 x 400g tin chopped tomatoes1 x 400g tin red kidney beans in chilli sauce1 tbsp freshly squeezed lime or lemon juice3 heaped tbsp chopped fresh coriander, plus extra to garnish4 x 40g/1½oz ready-made flour tortillas 75g/2½oz mature cheddar, coarsely gratedsalt and freshly ground black pepper 1 tbsp sunflower oil, plus extra for greasing 100g/3½oz frozen chopped onion (or 1 medium onion, peeled and roughly chopped) 100g/3½oz mixed frozen peppers (or 1 yellow pepper, de-seeded and sliced) 1 x 400g tin chopped tomatoes 1 x 400g tin red kidney beans in chilli sauce 1 tbsp freshly squeezed lime or lemon juice 3 heaped tbsp chopped fresh coriander, plus extra to garnish 4 x 40g/1½oz ready-made flour tortillas 75g/2½oz mature cheddar, coarsely grated salt and freshly ground black pepper Method Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and peppers and fry for 3–4 minutes, or until softened and beginning to turn golden-brown. Stir in the chopped tomatoes and kidney beans. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer gently for 10 minutes, or until the sauce is thick and glossy. Remove the pan from the heat, then stir in the lime juice (or lemon juice) and coriander. Season, to taste, with salt and plenty of freshly ground black pepper. Preheat the oven to 200C/180C Fan/Gas 6.Brush the insides of a shallow ovenproof dish all over with a little oil. Place one of the flour tortillas in the dish and spoon one-quarter of the bean mixture into the centre. Roll up the tortilla and push it to one side of the dish. Repeat the process with the remaining flour tortillas and bean mixture, lining the rolled tortillas up against each other. Sprinkle the enchiladas with the grated cheese and bake in the oven for 20 minutes, or until the cheese has melted and turned golden-brown. Just before serving, garnish the enchiladas with fresh coriander.To serve, divide the enchiladas equally among the serving plates. Serve with a mixed green salad. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and peppers and fry for 3–4 minutes, or until softened and beginning to turn golden-brown. Stir in the chopped tomatoes and kidney beans. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and peppers and fry for 3–4 minutes, or until softened and beginning to turn golden-brown. Stir in the chopped tomatoes and kidney beans. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer gently for 10 minutes, or until the sauce is thick and glossy. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer gently for 10 minutes, or until the sauce is thick and glossy. Remove the pan from the heat, then stir in the lime juice (or lemon juice) and coriander. Season, to taste, with salt and plenty of freshly ground black pepper. Remove the pan from the heat, then stir in the lime juice (or lemon juice) and coriander. Season, to taste, with salt and plenty of freshly ground black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush the insides of a shallow ovenproof dish all over with a little oil. Place one of the flour tortillas in the dish and spoon one-quarter of the bean mixture into the centre. Roll up the tortilla and push it to one side of the dish. Repeat the process with the remaining flour tortillas and bean mixture, lining the rolled tortillas up against each other. Brush the insides of a shallow ovenproof dish all over with a little oil. Place one of the flour tortillas in the dish and spoon one-quarter of the bean mixture into the centre. Roll up the tortilla and push it to one side of the dish. Repeat the process with the remaining flour tortillas and bean mixture, lining the rolled tortillas up against each other. Sprinkle the enchiladas with the grated cheese and bake in the oven for 20 minutes, or until the cheese has melted and turned golden-brown. Just before serving, garnish the enchiladas with fresh coriander. Sprinkle the enchiladas with the grated cheese and bake in the oven for 20 minutes, or until the cheese has melted and turned golden-brown. Just before serving, garnish the enchiladas with fresh coriander. To serve, divide the enchiladas equally among the serving plates. Serve with a mixed green salad. To serve, divide the enchiladas equally among the serving plates. Serve with a mixed green salad. Recipe tips Tip 1: This dish is not suitable for freezing. However, any leftover tortillas can be frozen for another recipe. Tip 2: Frozen onions might be more expensive than fresh, but they save time and reduce waste. Tip 3: If you can't get hold of red kidney beans in chilli sauce, use plain red kidney beans and add ½ tsp hot chilli powder, 1 tsp ground cumin and 1 tsp ground coriander to the onion mixture before adding the tinned tomatoes and drained kidney beans.
|
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"title": "Vegetarian enchiladas recipe",
"content": "Quick beany enchiladas An average of 4.6 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_beany_enchiladas_63257_16x9.jpg These vegetarian enchiladas are a money-saving gem and they take just a few minutes to make. This meal provides 648 kcal, 28g protein, 74g carbohydrate (of which 15g sugars), 26g fat (of which 12g saturates), 18g fibre and 3.2g salt per portion. 1 tbsp sunflower oil, plus extra for greasing100g/3½oz frozen chopped onion (or 1 medium onion, peeled and roughly chopped)100g/3½oz mixed frozen peppers (or 1 yellow pepper, de-seeded and sliced)1 x 400g tin chopped tomatoes1 x 400g tin red kidney beans in chilli sauce1 tbsp freshly squeezed lime or lemon juice3 heaped tbsp chopped fresh coriander, plus extra to garnish4 x 40g/1½oz ready-made flour tortillas 75g/2½oz mature cheddar, coarsely gratedsalt and freshly ground black pepper 1 tbsp sunflower oil, plus extra for greasing 100g/3½oz frozen chopped onion (or 1 medium onion, peeled and roughly chopped) 100g/3½oz mixed frozen peppers (or 1 yellow pepper, de-seeded and sliced) 1 x 400g tin chopped tomatoes 1 x 400g tin red kidney beans in chilli sauce 1 tbsp freshly squeezed lime or lemon juice 3 heaped tbsp chopped fresh coriander, plus extra to garnish 4 x 40g/1½oz ready-made flour tortillas 75g/2½oz mature cheddar, coarsely grated salt and freshly ground black pepper Method Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and peppers and fry for 3–4 minutes, or until softened and beginning to turn golden-brown. Stir in the chopped tomatoes and kidney beans. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer gently for 10 minutes, or until the sauce is thick and glossy. Remove the pan from the heat, then stir in the lime juice (or lemon juice) and coriander. Season, to taste, with salt and plenty of freshly ground black pepper. Preheat the oven to 200C/180C Fan/Gas 6.Brush the insides of a shallow ovenproof dish all over with a little oil. Place one of the flour tortillas in the dish and spoon one-quarter of the bean mixture into the centre. Roll up the tortilla and push it to one side of the dish. Repeat the process with the remaining flour tortillas and bean mixture, lining the rolled tortillas up against each other. Sprinkle the enchiladas with the grated cheese and bake in the oven for 20 minutes, or until the cheese has melted and turned golden-brown. Just before serving, garnish the enchiladas with fresh coriander.To serve, divide the enchiladas equally among the serving plates. Serve with a mixed green salad. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and peppers and fry for 3–4 minutes, or until softened and beginning to turn golden-brown. Stir in the chopped tomatoes and kidney beans. Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and peppers and fry for 3–4 minutes, or until softened and beginning to turn golden-brown. Stir in the chopped tomatoes and kidney beans. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer gently for 10 minutes, or until the sauce is thick and glossy. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer gently for 10 minutes, or until the sauce is thick and glossy. Remove the pan from the heat, then stir in the lime juice (or lemon juice) and coriander. Season, to taste, with salt and plenty of freshly ground black pepper. Remove the pan from the heat, then stir in the lime juice (or lemon juice) and coriander. Season, to taste, with salt and plenty of freshly ground black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush the insides of a shallow ovenproof dish all over with a little oil. Place one of the flour tortillas in the dish and spoon one-quarter of the bean mixture into the centre. Roll up the tortilla and push it to one side of the dish. Repeat the process with the remaining flour tortillas and bean mixture, lining the rolled tortillas up against each other. Brush the insides of a shallow ovenproof dish all over with a little oil. Place one of the flour tortillas in the dish and spoon one-quarter of the bean mixture into the centre. Roll up the tortilla and push it to one side of the dish. Repeat the process with the remaining flour tortillas and bean mixture, lining the rolled tortillas up against each other. Sprinkle the enchiladas with the grated cheese and bake in the oven for 20 minutes, or until the cheese has melted and turned golden-brown. Just before serving, garnish the enchiladas with fresh coriander. Sprinkle the enchiladas with the grated cheese and bake in the oven for 20 minutes, or until the cheese has melted and turned golden-brown. Just before serving, garnish the enchiladas with fresh coriander. To serve, divide the enchiladas equally among the serving plates. Serve with a mixed green salad. To serve, divide the enchiladas equally among the serving plates. Serve with a mixed green salad. Recipe tips Tip 1: This dish is not suitable for freezing. However, any leftover tortillas can be frozen for another recipe. Tip 2: Frozen onions might be more expensive than fresh, but they save time and reduce waste. Tip 3: If you can't get hold of red kidney beans in chilli sauce, use plain red kidney beans and add ½ tsp hot chilli powder, 1 tsp ground cumin and 1 tsp ground coriander to the onion mixture before adding the tinned tomatoes and drained kidney beans."
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4ede1b8f247a70a440359ad61e0bfd69c5186e8121854cd2ee8a895aed5f03b9
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Vegan jerk jackfruit burger recipe
An average of 4.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_jerk_jackfruit_39362_16x9.jpg Jackfruit is a great vegan alternative to pork and works perfectly with jerk seasoning. You can use fresh or tinned for this recipe. Make your own homemade vegan mayonnaise in seconds and save money. Each serving provides 554 kcal, 8g protein, 52g carbohydrates (of which 18g sugars), 33g fat (of which 4g saturates), 6g fibre and 3.1g salt. 400g tin jackfruit5 tbsp ready-made jerk barbecue marinade¼ red cabbage, shredded1 carrot, peeled and ribboned with a peeler2 spring onions, finely chopped5 tbsp vegan mayonnaise2 vegan burger buns or mini ciabattas, cut in halfsqueeze fresh lime1 tbsp chopped fresh coriandersalt and freshly ground black pepper 400g tin jackfruit 5 tbsp ready-made jerk barbecue marinade ¼ red cabbage, shredded 1 carrot, peeled and ribboned with a peeler 2 spring onions, finely chopped 5 tbsp vegan mayonnaise 2 vegan burger buns or mini ciabattas, cut in half squeeze fresh lime 1 tbsp chopped fresh coriander salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Rinse and drain the jackfruit and put into a bowl. Use a fork to shred the pieces into strings. Add the jerk barbecue marinade and stir to coat. Cover a baking tray with foil and brush with a little vegetable oil. Transfer the jackfruit on to the baking tray in a single layer and bake for 15–20 minutes, until the jackfruit has crisped up at the edges and is hot through.Meanwhile, put the onion, cabbage and carrot in a bowl and mix with enough vegan mayonnaise to make a coleslaw. Season with salt and pepper.Build your burgers with the slaw and barbecue jerk jackfruit and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rinse and drain the jackfruit and put into a bowl. Use a fork to shred the pieces into strings. Add the jerk barbecue marinade and stir to coat. Rinse and drain the jackfruit and put into a bowl. Use a fork to shred the pieces into strings. Add the jerk barbecue marinade and stir to coat. Cover a baking tray with foil and brush with a little vegetable oil. Transfer the jackfruit on to the baking tray in a single layer and bake for 15–20 minutes, until the jackfruit has crisped up at the edges and is hot through. Cover a baking tray with foil and brush with a little vegetable oil. Transfer the jackfruit on to the baking tray in a single layer and bake for 15–20 minutes, until the jackfruit has crisped up at the edges and is hot through. Meanwhile, put the onion, cabbage and carrot in a bowl and mix with enough vegan mayonnaise to make a coleslaw. Season with salt and pepper. Meanwhile, put the onion, cabbage and carrot in a bowl and mix with enough vegan mayonnaise to make a coleslaw. Season with salt and pepper. Build your burgers with the slaw and barbecue jerk jackfruit and serve. Build your burgers with the slaw and barbecue jerk jackfruit and serve. Recipe tips This might make a bit more coleslaw than needed in your burgers so you can eat it as a side or save for later in the fridge.
|
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"title": "Vegan jerk jackfruit burger recipe",
"content": "An average of 4.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_jerk_jackfruit_39362_16x9.jpg Jackfruit is a great vegan alternative to pork and works perfectly with jerk seasoning. You can use fresh or tinned for this recipe. Make your own homemade vegan mayonnaise in seconds and save money. Each serving provides 554 kcal, 8g protein, 52g carbohydrates (of which 18g sugars), 33g fat (of which 4g saturates), 6g fibre and 3.1g salt. 400g tin jackfruit5 tbsp ready-made jerk barbecue marinade¼ red cabbage, shredded1 carrot, peeled and ribboned with a peeler2 spring onions, finely chopped5 tbsp vegan mayonnaise2 vegan burger buns or mini ciabattas, cut in halfsqueeze fresh lime1 tbsp chopped fresh coriandersalt and freshly ground black pepper 400g tin jackfruit 5 tbsp ready-made jerk barbecue marinade ¼ red cabbage, shredded 1 carrot, peeled and ribboned with a peeler 2 spring onions, finely chopped 5 tbsp vegan mayonnaise 2 vegan burger buns or mini ciabattas, cut in half squeeze fresh lime 1 tbsp chopped fresh coriander salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Rinse and drain the jackfruit and put into a bowl. Use a fork to shred the pieces into strings. Add the jerk barbecue marinade and stir to coat. Cover a baking tray with foil and brush with a little vegetable oil. Transfer the jackfruit on to the baking tray in a single layer and bake for 15–20 minutes, until the jackfruit has crisped up at the edges and is hot through.Meanwhile, put the onion, cabbage and carrot in a bowl and mix with enough vegan mayonnaise to make a coleslaw. Season with salt and pepper.Build your burgers with the slaw and barbecue jerk jackfruit and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rinse and drain the jackfruit and put into a bowl. Use a fork to shred the pieces into strings. Add the jerk barbecue marinade and stir to coat. Rinse and drain the jackfruit and put into a bowl. Use a fork to shred the pieces into strings. Add the jerk barbecue marinade and stir to coat. Cover a baking tray with foil and brush with a little vegetable oil. Transfer the jackfruit on to the baking tray in a single layer and bake for 15–20 minutes, until the jackfruit has crisped up at the edges and is hot through. Cover a baking tray with foil and brush with a little vegetable oil. Transfer the jackfruit on to the baking tray in a single layer and bake for 15–20 minutes, until the jackfruit has crisped up at the edges and is hot through. Meanwhile, put the onion, cabbage and carrot in a bowl and mix with enough vegan mayonnaise to make a coleslaw. Season with salt and pepper. Meanwhile, put the onion, cabbage and carrot in a bowl and mix with enough vegan mayonnaise to make a coleslaw. Season with salt and pepper. Build your burgers with the slaw and barbecue jerk jackfruit and serve. Build your burgers with the slaw and barbecue jerk jackfruit and serve. Recipe tips This might make a bit more coleslaw than needed in your burgers so you can eat it as a side or save for later in the fridge."
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4ef3056d2fe35d5e90675913621da9e0a66f3dab832c795f1aeba77d6128ad6d
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Store cupboard spaghetti recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/store_cupboard_spaghetti_52726_16x9.jpg Keep jars of capers, olives, roasted peppers and artichoke antipasti to hand and you can rustle up this simple but luxurious pasta dish in no time. Each serving provides 510 kcal, 14g protein, 66g carbohydrates (of which 13g sugars), 19g fat (of which 2g saturates), 12g fibre and 2.6g salt. 150g/5½oz dried spaghetti or tagliatelle1 tbsp extra virgin olive oil400g can chopped tomatoes1 tbsp tomato purée1 tsp dried oregano2 tbsp baby capers, drained (optional)50g/1¾oz pitted black olives, preferably Kalamata, sliced100g/3½oz roasted peppers, from a jar, drained and sliced (optional)100g/3½oz grilled artichoke antipasti, drained and sliced (optional)freshly ground black pepper 150g/5½oz dried spaghetti or tagliatelle 1 tbsp extra virgin olive oil 400g can chopped tomatoes 1 tbsp tomato purée 1 tsp dried oregano 2 tbsp baby capers, drained (optional) 50g/1¾oz pitted black olives, preferably Kalamata, sliced 100g/3½oz roasted peppers, from a jar, drained and sliced (optional) 100g/3½oz grilled artichoke antipasti, drained and sliced (optional) freshly ground black pepper Method Half-fill a large saucepan with water, add salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions. While the pasta is cooking, make the sauce. Put the oil, tomatoes, tomato purée, oregano, capers (if using) and olives in a medium frying pan and bring to a simmer. Cook for 5 minutes, stirring regularly. Add the peppers and artichokes (if using) and cook for 3–4 minutes, or until the sauce is thick and glossy, stirring regularly.Drain the pasta and return to the saucepan. Add the sauce and toss well. Season with lots of pepper and serve. Half-fill a large saucepan with water, add salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions. Half-fill a large saucepan with water, add salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions. While the pasta is cooking, make the sauce. Put the oil, tomatoes, tomato purée, oregano, capers (if using) and olives in a medium frying pan and bring to a simmer. Cook for 5 minutes, stirring regularly. While the pasta is cooking, make the sauce. Put the oil, tomatoes, tomato purée, oregano, capers (if using) and olives in a medium frying pan and bring to a simmer. Cook for 5 minutes, stirring regularly. Add the peppers and artichokes (if using) and cook for 3–4 minutes, or until the sauce is thick and glossy, stirring regularly. Add the peppers and artichokes (if using) and cook for 3–4 minutes, or until the sauce is thick and glossy, stirring regularly. Drain the pasta and return to the saucepan. Add the sauce and toss well. Season with lots of pepper and serve. Drain the pasta and return to the saucepan. Add the sauce and toss well. Season with lots of pepper and serve.
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"url": "https://www.bbc.co.uk/food/recipes/store_cupboard_spaghetti_52726",
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"delivery_version": "v1.0",
"title": "Store cupboard spaghetti recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/store_cupboard_spaghetti_52726_16x9.jpg Keep jars of capers, olives, roasted peppers and artichoke antipasti to hand and you can rustle up this simple but luxurious pasta dish in no time. Each serving provides 510 kcal, 14g protein, 66g carbohydrates (of which 13g sugars), 19g fat (of which 2g saturates), 12g fibre and 2.6g salt. 150g/5½oz dried spaghetti or tagliatelle1 tbsp extra virgin olive oil400g can chopped tomatoes1 tbsp tomato purée1 tsp dried oregano2 tbsp baby capers, drained (optional)50g/1¾oz pitted black olives, preferably Kalamata, sliced100g/3½oz roasted peppers, from a jar, drained and sliced (optional)100g/3½oz grilled artichoke antipasti, drained and sliced (optional)freshly ground black pepper 150g/5½oz dried spaghetti or tagliatelle 1 tbsp extra virgin olive oil 400g can chopped tomatoes 1 tbsp tomato purée 1 tsp dried oregano 2 tbsp baby capers, drained (optional) 50g/1¾oz pitted black olives, preferably Kalamata, sliced 100g/3½oz roasted peppers, from a jar, drained and sliced (optional) 100g/3½oz grilled artichoke antipasti, drained and sliced (optional) freshly ground black pepper Method Half-fill a large saucepan with water, add salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions. While the pasta is cooking, make the sauce. Put the oil, tomatoes, tomato purée, oregano, capers (if using) and olives in a medium frying pan and bring to a simmer. Cook for 5 minutes, stirring regularly. Add the peppers and artichokes (if using) and cook for 3–4 minutes, or until the sauce is thick and glossy, stirring regularly.Drain the pasta and return to the saucepan. Add the sauce and toss well. Season with lots of pepper and serve. Half-fill a large saucepan with water, add salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions. Half-fill a large saucepan with water, add salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions. While the pasta is cooking, make the sauce. Put the oil, tomatoes, tomato purée, oregano, capers (if using) and olives in a medium frying pan and bring to a simmer. Cook for 5 minutes, stirring regularly. While the pasta is cooking, make the sauce. Put the oil, tomatoes, tomato purée, oregano, capers (if using) and olives in a medium frying pan and bring to a simmer. Cook for 5 minutes, stirring regularly. Add the peppers and artichokes (if using) and cook for 3–4 minutes, or until the sauce is thick and glossy, stirring regularly. Add the peppers and artichokes (if using) and cook for 3–4 minutes, or until the sauce is thick and glossy, stirring regularly. Drain the pasta and return to the saucepan. Add the sauce and toss well. Season with lots of pepper and serve. Drain the pasta and return to the saucepan. Add the sauce and toss well. Season with lots of pepper and serve."
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94920434feb564888645c2760a195334df52de1d658c8db58f0b2889d4eb066b
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Corned beef chilli recipe
An average of 3.5 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corned_beef_chilli_21711_16x9.jpg This is a meal that all the family will enjoy and the recipe can be adapted easily to suit a range of preferences – exchange the wine for tea if serving to children. 2 tbsp vegetable or olive oil 1 small onion, chopped (or 100g/3½oz sliced frozen onions)6 large garlic cloves, crushed (or equivalent frozen garlic or 3 tbsp garlic paste) 350g tin corned beef (or any other tinned meat), grated400g tin kidney beans (or any other beans or frozen peas), drained and rinsed400g tin cannellini beans (or any other beans), drained and rinsed2 x 400g tins chopped tomatoes (or 1 tbsp tomato purée and 400ml/14fl oz beef stock)2 tbsp paprika, sweet or smoked (or chilli powder, to taste)2 tbsp ground cumin (or chilli powder, to taste)200ml/7fl oz red wine or strong black tea20g/¾oz dark chocolate (optional)salt and freshly ground black pepper cooked basmati rice, to serve (or bread, mashed potatoes or cooked pasta) 2 tbsp vegetable or olive oil 1 small onion, chopped (or 100g/3½oz sliced frozen onions) 6 large garlic cloves, crushed (or equivalent frozen garlic or 3 tbsp garlic paste) 350g tin corned beef (or any other tinned meat), grated 400g tin kidney beans (or any other beans or frozen peas), drained and rinsed 400g tin cannellini beans (or any other beans), drained and rinsed 2 x 400g tins chopped tomatoes (or 1 tbsp tomato purée and 400ml/14fl oz beef stock) 2 tbsp paprika, sweet or smoked (or chilli powder, to taste) 2 tbsp ground cumin (or chilli powder, to taste) 200ml/7fl oz red wine or strong black tea 20g/¾oz dark chocolate (optional) salt and freshly ground black pepper cooked basmati rice, to serve (or bread, mashed potatoes or cooked pasta) Method Heat the oil in a large saucepan over a low heat and add the onion and garlic. Cook for a few minutes until slightly softened and then add the corned beef and both tins of beans. Pour in the tomatoes and add the paprika and cumin. Season with salt and pepper, stir and increase to a medium heat. Cook, stirring gently, for 7–8 minutes and then reduce the heat. Add the wine and chocolate, if using, and continue cooking for 16–18 minutes, until glossy, dark and smelling fantastic. Serve hot with the rice. Heat the oil in a large saucepan over a low heat and add the onion and garlic. Cook for a few minutes until slightly softened and then add the corned beef and both tins of beans. Pour in the tomatoes and add the paprika and cumin. Season with salt and pepper, stir and increase to a medium heat. Cook, stirring gently, for 7–8 minutes and then reduce the heat. Heat the oil in a large saucepan over a low heat and add the onion and garlic. Cook for a few minutes until slightly softened and then add the corned beef and both tins of beans. Pour in the tomatoes and add the paprika and cumin. Season with salt and pepper, stir and increase to a medium heat. Cook, stirring gently, for 7–8 minutes and then reduce the heat. Add the wine and chocolate, if using, and continue cooking for 16–18 minutes, until glossy, dark and smelling fantastic. Serve hot with the rice. Add the wine and chocolate, if using, and continue cooking for 16–18 minutes, until glossy, dark and smelling fantastic. Serve hot with the rice. Recipe tips This can be frozen in a sealable container for up to 3 months.
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"url": "https://www.bbc.co.uk/food/recipes/corned_beef_chilli_21711",
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"title": "Corned beef chilli recipe",
"content": "An average of 3.5 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corned_beef_chilli_21711_16x9.jpg This is a meal that all the family will enjoy and the recipe can be adapted easily to suit a range of preferences – exchange the wine for tea if serving to children. 2 tbsp vegetable or olive oil 1 small onion, chopped (or 100g/3½oz sliced frozen onions)6 large garlic cloves, crushed (or equivalent frozen garlic or 3 tbsp garlic paste) 350g tin corned beef (or any other tinned meat), grated400g tin kidney beans (or any other beans or frozen peas), drained and rinsed400g tin cannellini beans (or any other beans), drained and rinsed2 x 400g tins chopped tomatoes (or 1 tbsp tomato purée and 400ml/14fl oz beef stock)2 tbsp paprika, sweet or smoked (or chilli powder, to taste)2 tbsp ground cumin (or chilli powder, to taste)200ml/7fl oz red wine or strong black tea20g/¾oz dark chocolate (optional)salt and freshly ground black pepper cooked basmati rice, to serve (or bread, mashed potatoes or cooked pasta) 2 tbsp vegetable or olive oil 1 small onion, chopped (or 100g/3½oz sliced frozen onions) 6 large garlic cloves, crushed (or equivalent frozen garlic or 3 tbsp garlic paste) 350g tin corned beef (or any other tinned meat), grated 400g tin kidney beans (or any other beans or frozen peas), drained and rinsed 400g tin cannellini beans (or any other beans), drained and rinsed 2 x 400g tins chopped tomatoes (or 1 tbsp tomato purée and 400ml/14fl oz beef stock) 2 tbsp paprika, sweet or smoked (or chilli powder, to taste) 2 tbsp ground cumin (or chilli powder, to taste) 200ml/7fl oz red wine or strong black tea 20g/¾oz dark chocolate (optional) salt and freshly ground black pepper cooked basmati rice, to serve (or bread, mashed potatoes or cooked pasta) Method Heat the oil in a large saucepan over a low heat and add the onion and garlic. Cook for a few minutes until slightly softened and then add the corned beef and both tins of beans. Pour in the tomatoes and add the paprika and cumin. Season with salt and pepper, stir and increase to a medium heat. Cook, stirring gently, for 7–8 minutes and then reduce the heat. Add the wine and chocolate, if using, and continue cooking for 16–18 minutes, until glossy, dark and smelling fantastic. Serve hot with the rice. Heat the oil in a large saucepan over a low heat and add the onion and garlic. Cook for a few minutes until slightly softened and then add the corned beef and both tins of beans. Pour in the tomatoes and add the paprika and cumin. Season with salt and pepper, stir and increase to a medium heat. Cook, stirring gently, for 7–8 minutes and then reduce the heat. Heat the oil in a large saucepan over a low heat and add the onion and garlic. Cook for a few minutes until slightly softened and then add the corned beef and both tins of beans. Pour in the tomatoes and add the paprika and cumin. Season with salt and pepper, stir and increase to a medium heat. Cook, stirring gently, for 7–8 minutes and then reduce the heat. Add the wine and chocolate, if using, and continue cooking for 16–18 minutes, until glossy, dark and smelling fantastic. Serve hot with the rice. Add the wine and chocolate, if using, and continue cooking for 16–18 minutes, until glossy, dark and smelling fantastic. Serve hot with the rice. Recipe tips This can be frozen in a sealable container for up to 3 months."
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5a0bc46b94dac52300631c0ed8d7b52daba1b1072b590d0d84ef232f6b8f6d59
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Chorizo beans on toast recipe
An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_beans_on_toast_46976_16x9.jpg This quick and easy chorizo topping is a fantastic alternative to good old baked beans when piled onto hot toast. This meal provides 322 kcal, 18g protein, 32g carbohydrate (of which 5g sugars), 14g fat (of which 5g saturates), 5g fibre and 1.7g salt per portion. 100g/3½oz cooking chorizo, diced200g/7oz tinned chickpeas or cannellini beans, drained and rinsed 200g/7oz tinned chopped tomatoes1 tbsp chopped fresh thyme leaves or 1 tsp dried thymesalt and freshly ground black pepper 100g/3½oz cooking chorizo, diced 200g/7oz tinned chickpeas or cannellini beans, drained and rinsed 200g/7oz tinned chopped tomatoes 1 tbsp chopped fresh thyme leaves or 1 tsp dried thyme salt and freshly ground black pepper 2 slices toast1 tbsp chopped fresh parsley leaves (optional) 2 slices toast 1 tbsp chopped fresh parsley leaves (optional) Method Place a saucepan over a medium heat. When the pan is hot, add the chorizo and fry for 1-2 minutes, or until starting to crisp.Add the drained chickpeas and tinned tomatoes, then stir in the thyme. Season, to taste, with salt and freshly ground black pepper. Simmer for 10 minutes, or until the sauce has warmed through and thickened to your liking. To serve, spoon the chickpea mixture on top of the toast and garnish with parsley. Place a saucepan over a medium heat. When the pan is hot, add the chorizo and fry for 1-2 minutes, or until starting to crisp. Place a saucepan over a medium heat. When the pan is hot, add the chorizo and fry for 1-2 minutes, or until starting to crisp. Add the drained chickpeas and tinned tomatoes, then stir in the thyme. Season, to taste, with salt and freshly ground black pepper. Simmer for 10 minutes, or until the sauce has warmed through and thickened to your liking. Add the drained chickpeas and tinned tomatoes, then stir in the thyme. Season, to taste, with salt and freshly ground black pepper. Simmer for 10 minutes, or until the sauce has warmed through and thickened to your liking. To serve, spoon the chickpea mixture on top of the toast and garnish with parsley. To serve, spoon the chickpea mixture on top of the toast and garnish with parsley.
|
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"url": "https://www.bbc.co.uk/food/recipes/homemade_beans_on_toast_46976",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chorizo beans on toast recipe",
"content": "An average of 4.9 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_beans_on_toast_46976_16x9.jpg This quick and easy chorizo topping is a fantastic alternative to good old baked beans when piled onto hot toast. This meal provides 322 kcal, 18g protein, 32g carbohydrate (of which 5g sugars), 14g fat (of which 5g saturates), 5g fibre and 1.7g salt per portion. 100g/3½oz cooking chorizo, diced200g/7oz tinned chickpeas or cannellini beans, drained and rinsed 200g/7oz tinned chopped tomatoes1 tbsp chopped fresh thyme leaves or 1 tsp dried thymesalt and freshly ground black pepper 100g/3½oz cooking chorizo, diced 200g/7oz tinned chickpeas or cannellini beans, drained and rinsed 200g/7oz tinned chopped tomatoes 1 tbsp chopped fresh thyme leaves or 1 tsp dried thyme salt and freshly ground black pepper 2 slices toast1 tbsp chopped fresh parsley leaves (optional) 2 slices toast 1 tbsp chopped fresh parsley leaves (optional) Method Place a saucepan over a medium heat. When the pan is hot, add the chorizo and fry for 1-2 minutes, or until starting to crisp.Add the drained chickpeas and tinned tomatoes, then stir in the thyme. Season, to taste, with salt and freshly ground black pepper. Simmer for 10 minutes, or until the sauce has warmed through and thickened to your liking. To serve, spoon the chickpea mixture on top of the toast and garnish with parsley. Place a saucepan over a medium heat. When the pan is hot, add the chorizo and fry for 1-2 minutes, or until starting to crisp. Place a saucepan over a medium heat. When the pan is hot, add the chorizo and fry for 1-2 minutes, or until starting to crisp. Add the drained chickpeas and tinned tomatoes, then stir in the thyme. Season, to taste, with salt and freshly ground black pepper. Simmer for 10 minutes, or until the sauce has warmed through and thickened to your liking. Add the drained chickpeas and tinned tomatoes, then stir in the thyme. Season, to taste, with salt and freshly ground black pepper. Simmer for 10 minutes, or until the sauce has warmed through and thickened to your liking. To serve, spoon the chickpea mixture on top of the toast and garnish with parsley. To serve, spoon the chickpea mixture on top of the toast and garnish with parsley."
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69fd7990eb71d7bd50094e82ca68d7a7b9960444d9ff80a738aa10ed3f02b5b7
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White beans in a creamy tarragon and dill sauce recipe
An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_beans_in_a_49637_16x9.jpg This tasty recipe uses a high-protein vegan silken tofu version of a simple white sauce, combined with high-fibre beans and fresh herbs. Each serving provides 320 kcal, 19.3g protein, 31.4g carbohydrate (of which 4.3g sugars), 13.2g fat (of which 2.1g saturates), 10.9g fibre and 2.29g salt. 200g/7oz silken tofu200ml/10fl oz vegetable stock2 tbsp tamari or soy sauce (optional) 200g/7oz silken tofu 200ml/10fl oz vegetable stock 2 tbsp tamari or soy sauce (optional) 1 tbsp olive oil1 small shallot, peeled and finely chopped100ml/3½fl oz white wine (vegan, if required)400g tin white beans (butter beans or cannellini beans will do), drained200g/7oz spinach, finely choppedbunch fresh dill, leaves and stalks finely choppedbunch fresh tarragon, leaves finely chopped and stalks discardedsliced bread, toasted (optional)salt and freshly ground black pepper 1 tbsp olive oil 1 small shallot, peeled and finely chopped 100ml/3½fl oz white wine (vegan, if required) 400g tin white beans (butter beans or cannellini beans will do), drained 200g/7oz spinach, finely chopped bunch fresh dill, leaves and stalks finely chopped bunch fresh tarragon, leaves finely chopped and stalks discarded sliced bread, toasted (optional) salt and freshly ground black pepper Method To make the creamy sauce, place the tofu, stock and tamari in a food processor or blender. Blend to a smooth and silky white sauce consistency. Set aside.To make the beans, heat the oil in a large casserole dish over a medium heat. Add the shallot and fry for 6 minutes until softened and translucent. Deglaze the pan with the wine and cook until reduced by half. Add the beans to the pan with the tofu sauce and bring to a gentle simmer for 10–15 minutes, or until the sauce has thickened to your desired consistency. Add the spinach and stir into the sauce until wilted. Turn off the heat, season with salt and pepper and stir through half of the dill and tarragon. Divide between two bowls and garnish with the rest of the dill and tarragon. Serve with the toasted bread alongside, if using. To make the creamy sauce, place the tofu, stock and tamari in a food processor or blender. Blend to a smooth and silky white sauce consistency. Set aside. To make the creamy sauce, place the tofu, stock and tamari in a food processor or blender. Blend to a smooth and silky white sauce consistency. Set aside. To make the beans, heat the oil in a large casserole dish over a medium heat. Add the shallot and fry for 6 minutes until softened and translucent. To make the beans, heat the oil in a large casserole dish over a medium heat. Add the shallot and fry for 6 minutes until softened and translucent. Deglaze the pan with the wine and cook until reduced by half. Deglaze the pan with the wine and cook until reduced by half. Add the beans to the pan with the tofu sauce and bring to a gentle simmer for 10–15 minutes, or until the sauce has thickened to your desired consistency. Add the beans to the pan with the tofu sauce and bring to a gentle simmer for 10–15 minutes, or until the sauce has thickened to your desired consistency. Add the spinach and stir into the sauce until wilted. Turn off the heat, season with salt and pepper and stir through half of the dill and tarragon. Add the spinach and stir into the sauce until wilted. Turn off the heat, season with salt and pepper and stir through half of the dill and tarragon. Divide between two bowls and garnish with the rest of the dill and tarragon. Serve with the toasted bread alongside, if using. Divide between two bowls and garnish with the rest of the dill and tarragon. Serve with the toasted bread alongside, if using.
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"url": "https://www.bbc.co.uk/food/recipes/white_beans_in_a_49637",
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"title": "White beans in a creamy tarragon and dill sauce 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/white_beans_in_a_49637_16x9.jpg This tasty recipe uses a high-protein vegan silken tofu version of a simple white sauce, combined with high-fibre beans and fresh herbs. Each serving provides 320 kcal, 19.3g protein, 31.4g carbohydrate (of which 4.3g sugars), 13.2g fat (of which 2.1g saturates), 10.9g fibre and 2.29g salt. 200g/7oz silken tofu200ml/10fl oz vegetable stock2 tbsp tamari or soy sauce (optional) 200g/7oz silken tofu 200ml/10fl oz vegetable stock 2 tbsp tamari or soy sauce (optional) 1 tbsp olive oil1 small shallot, peeled and finely chopped100ml/3½fl oz white wine (vegan, if required)400g tin white beans (butter beans or cannellini beans will do), drained200g/7oz spinach, finely choppedbunch fresh dill, leaves and stalks finely choppedbunch fresh tarragon, leaves finely chopped and stalks discardedsliced bread, toasted (optional)salt and freshly ground black pepper 1 tbsp olive oil 1 small shallot, peeled and finely chopped 100ml/3½fl oz white wine (vegan, if required) 400g tin white beans (butter beans or cannellini beans will do), drained 200g/7oz spinach, finely chopped bunch fresh dill, leaves and stalks finely chopped bunch fresh tarragon, leaves finely chopped and stalks discarded sliced bread, toasted (optional) salt and freshly ground black pepper Method To make the creamy sauce, place the tofu, stock and tamari in a food processor or blender. Blend to a smooth and silky white sauce consistency. Set aside.To make the beans, heat the oil in a large casserole dish over a medium heat. Add the shallot and fry for 6 minutes until softened and translucent. Deglaze the pan with the wine and cook until reduced by half. Add the beans to the pan with the tofu sauce and bring to a gentle simmer for 10–15 minutes, or until the sauce has thickened to your desired consistency. Add the spinach and stir into the sauce until wilted. Turn off the heat, season with salt and pepper and stir through half of the dill and tarragon. Divide between two bowls and garnish with the rest of the dill and tarragon. Serve with the toasted bread alongside, if using. To make the creamy sauce, place the tofu, stock and tamari in a food processor or blender. Blend to a smooth and silky white sauce consistency. Set aside. To make the creamy sauce, place the tofu, stock and tamari in a food processor or blender. Blend to a smooth and silky white sauce consistency. Set aside. To make the beans, heat the oil in a large casserole dish over a medium heat. Add the shallot and fry for 6 minutes until softened and translucent. To make the beans, heat the oil in a large casserole dish over a medium heat. Add the shallot and fry for 6 minutes until softened and translucent. Deglaze the pan with the wine and cook until reduced by half. Deglaze the pan with the wine and cook until reduced by half. Add the beans to the pan with the tofu sauce and bring to a gentle simmer for 10–15 minutes, or until the sauce has thickened to your desired consistency. Add the beans to the pan with the tofu sauce and bring to a gentle simmer for 10–15 minutes, or until the sauce has thickened to your desired consistency. Add the spinach and stir into the sauce until wilted. Turn off the heat, season with salt and pepper and stir through half of the dill and tarragon. Add the spinach and stir into the sauce until wilted. Turn off the heat, season with salt and pepper and stir through half of the dill and tarragon. Divide between two bowls and garnish with the rest of the dill and tarragon. Serve with the toasted bread alongside, if using. Divide between two bowls and garnish with the rest of the dill and tarragon. Serve with the toasted bread alongside, if using."
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82d44d1227bee8db748cf2dd5ecaf073b59aa5d176ee33f05c4e44173a9f098e
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Tinned apricot crumble with marzipan recipe
Apricot and almond crumble An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apricot_almond_crumble_19132_16x9.jpg Grated marzipan, porridge oats and demerara sugar make an instant (and yummy) tinned apricot crumble topping for this easy store cupboard dessert. Each serving provides 492 kcal, 9g protein, 78g carbohydrates (of which 56g sugars), 15g fat (of which 3.5g saturates), 5g fibre and 0.1g salt. 2 x 420g cans apricot halves in juice or syrup100g/3½oz marzipan50g/1¾oz plain flour50g/1¾oz porridge oats (not jumbo)50g/1¾oz demerara sugar2 tbsp sunflower oil or 25g/1oz butter15g/½ oz flaked almonds (optional)400g tin custard 2 x 420g cans apricot halves in juice or syrup 100g/3½oz marzipan 50g/1¾oz plain flour 50g/1¾oz porridge oats (not jumbo) 50g/1¾oz demerara sugar 2 tbsp sunflower oil or 25g/1oz butter 15g/½ oz flaked almonds (optional) 400g tin custard Method Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss.In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots. Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides.Warm the custard in a small saucepan and serve alongside the crumble. Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss. Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss. In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots. In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots. Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides. Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides. Warm the custard in a small saucepan and serve alongside the crumble. Warm the custard in a small saucepan and serve alongside the crumble.
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"url": "https://www.bbc.co.uk/food/recipes/apricot_almond_crumble_19132",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tinned apricot crumble with marzipan recipe",
"content": "Apricot and almond crumble An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apricot_almond_crumble_19132_16x9.jpg Grated marzipan, porridge oats and demerara sugar make an instant (and yummy) tinned apricot crumble topping for this easy store cupboard dessert. Each serving provides 492 kcal, 9g protein, 78g carbohydrates (of which 56g sugars), 15g fat (of which 3.5g saturates), 5g fibre and 0.1g salt. 2 x 420g cans apricot halves in juice or syrup100g/3½oz marzipan50g/1¾oz plain flour50g/1¾oz porridge oats (not jumbo)50g/1¾oz demerara sugar2 tbsp sunflower oil or 25g/1oz butter15g/½ oz flaked almonds (optional)400g tin custard 2 x 420g cans apricot halves in juice or syrup 100g/3½oz marzipan 50g/1¾oz plain flour 50g/1¾oz porridge oats (not jumbo) 50g/1¾oz demerara sugar 2 tbsp sunflower oil or 25g/1oz butter 15g/½ oz flaked almonds (optional) 400g tin custard Method Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss.In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots. Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides.Warm the custard in a small saucepan and serve alongside the crumble. Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss. Preheat the oven to 200C/180C Fan/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre/1¾ pint ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss. In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots. In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots. Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides. Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides. Warm the custard in a small saucepan and serve alongside the crumble. Warm the custard in a small saucepan and serve alongside the crumble."
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f68a4173171f445c9e54acb39e9de9d0f628c8e965598edd48e5f3f6c8af7299
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Nadiya's pineapple upside-down pancakes recipe
An average of 4.5 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/upside-down_pineapple_63080_16x9.jpg Try these pretty pineapple pancakes for a special brunch or as a quick dessert served with coconut ice cream. 135g/4¾oz plain flour1 tsp baking powderpinch salt1 tbsp caster sugar125ml/4½fl oz milk1 free-range egg2 tbsp melted butter, plus extra for cooking435g tin pineapple slices, drainedmaple syrup, to serve (optional) 135g/4¾oz plain flour 1 tsp baking powder pinch salt 1 tbsp caster sugar 125ml/4½fl oz milk 1 free-range egg 2 tbsp melted butter, plus extra for cooking 435g tin pineapple slices, drained maple syrup, to serve (optional) Method Put the flour, baking powder, salt and sugar into a large bowl. Pour the milk and melted butter into a jug, crack in the egg and whisk well using a fork.Pour the liquid into the flour mixture and, using the fork, beat until smooth. Melt a knob of butter in a frying pan over a medium heat. Add two small ladlefuls of batter to create pancakes a little larger than a pineapple ring. Leave to cook for 15 seconds, then top each pancake with a pineapple ring. When the top of the pancake begins to bubble, turn it over and cook until golden brown and the pancake has risen to about 1cm/½in thick.Repeat until all the batter is used up. Serve the pancakes with maple syrup if you like. Put the flour, baking powder, salt and sugar into a large bowl. Put the flour, baking powder, salt and sugar into a large bowl. Pour the milk and melted butter into a jug, crack in the egg and whisk well using a fork. Pour the milk and melted butter into a jug, crack in the egg and whisk well using a fork. Pour the liquid into the flour mixture and, using the fork, beat until smooth. Pour the liquid into the flour mixture and, using the fork, beat until smooth. Melt a knob of butter in a frying pan over a medium heat. Add two small ladlefuls of batter to create pancakes a little larger than a pineapple ring. Leave to cook for 15 seconds, then top each pancake with a pineapple ring. Melt a knob of butter in a frying pan over a medium heat. Add two small ladlefuls of batter to create pancakes a little larger than a pineapple ring. Leave to cook for 15 seconds, then top each pancake with a pineapple ring. When the top of the pancake begins to bubble, turn it over and cook until golden brown and the pancake has risen to about 1cm/½in thick. When the top of the pancake begins to bubble, turn it over and cook until golden brown and the pancake has risen to about 1cm/½in thick. Repeat until all the batter is used up. Serve the pancakes with maple syrup if you like. Repeat until all the batter is used up. Serve the pancakes with maple syrup if you like.
|
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/upside-down_pineapple_63080",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nadiya's pineapple upside-down pancakes recipe",
"content": "An average of 4.5 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/upside-down_pineapple_63080_16x9.jpg Try these pretty pineapple pancakes for a special brunch or as a quick dessert served with coconut ice cream. 135g/4¾oz plain flour1 tsp baking powderpinch salt1 tbsp caster sugar125ml/4½fl oz milk1 free-range egg2 tbsp melted butter, plus extra for cooking435g tin pineapple slices, drainedmaple syrup, to serve (optional) 135g/4¾oz plain flour 1 tsp baking powder pinch salt 1 tbsp caster sugar 125ml/4½fl oz milk 1 free-range egg 2 tbsp melted butter, plus extra for cooking 435g tin pineapple slices, drained maple syrup, to serve (optional) Method Put the flour, baking powder, salt and sugar into a large bowl. Pour the milk and melted butter into a jug, crack in the egg and whisk well using a fork.Pour the liquid into the flour mixture and, using the fork, beat until smooth. Melt a knob of butter in a frying pan over a medium heat. Add two small ladlefuls of batter to create pancakes a little larger than a pineapple ring. Leave to cook for 15 seconds, then top each pancake with a pineapple ring. When the top of the pancake begins to bubble, turn it over and cook until golden brown and the pancake has risen to about 1cm/½in thick.Repeat until all the batter is used up. Serve the pancakes with maple syrup if you like. Put the flour, baking powder, salt and sugar into a large bowl. Put the flour, baking powder, salt and sugar into a large bowl. Pour the milk and melted butter into a jug, crack in the egg and whisk well using a fork. Pour the milk and melted butter into a jug, crack in the egg and whisk well using a fork. Pour the liquid into the flour mixture and, using the fork, beat until smooth. Pour the liquid into the flour mixture and, using the fork, beat until smooth. Melt a knob of butter in a frying pan over a medium heat. Add two small ladlefuls of batter to create pancakes a little larger than a pineapple ring. Leave to cook for 15 seconds, then top each pancake with a pineapple ring. Melt a knob of butter in a frying pan over a medium heat. Add two small ladlefuls of batter to create pancakes a little larger than a pineapple ring. Leave to cook for 15 seconds, then top each pancake with a pineapple ring. When the top of the pancake begins to bubble, turn it over and cook until golden brown and the pancake has risen to about 1cm/½in thick. When the top of the pancake begins to bubble, turn it over and cook until golden brown and the pancake has risen to about 1cm/½in thick. Repeat until all the batter is used up. Serve the pancakes with maple syrup if you like. Repeat until all the batter is used up. Serve the pancakes with maple syrup if you like."
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"subdomain": "Recipes"
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05062a6e7649a82d87f0bd344efc34172ec0e42917d03834855a73fb46599fc7
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Easy chana dal recipe
An average of 4.2 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chana_dal_92101_16x9.jpg A warming, chunky dal from Bengal that's packed with protein and cheap to make. The tarka really brings this chana dal to life, so don't be tempted to skimp on the toppings. Serve with roti, paratha or naan. 250g/9oz chana dal1 tsp salt 1 tsp turmeric 2 tsp ghee or butter 250g/9oz chana dal 1 tsp salt 1 tsp turmeric 2 tsp ghee or butter 2 tbsp sunflower oil 1 tsp cumin seeds 4 large garlic cloves, finely chopped20g/¾oz fresh root ginger, peeled and finely chopped1 small onion, finely chopped 1 tomato, finely chopped 2–3 green chillies (bird’s-eye or finger chillies), chopped2 tsp dried methi (fenugreek)2 tsp garam masala 2 tbsp sunflower oil 1 tsp cumin seeds 4 large garlic cloves, finely chopped 20g/¾oz fresh root ginger, peeled and finely chopped 1 small onion, finely chopped 1 tomato, finely chopped 2–3 green chillies (bird’s-eye or finger chillies), chopped 2 tsp dried methi (fenugreek) 2 tsp garam masala Method To make the dal, soak the chana dal for at least 1 hour in cold water. Once soaked, drain through a sieve and rinse under cold running water. Place the dal in a large saucepan with the salt, turmeric and ghee and cover with 1 litre/1¾ pints water. Bring to the boil and cook over a medium heat for 40–45 minutes, or until soft. Skim off any scum that forms on top of the water – this is just starch from the dal. Meanwhile, to make the tarka, heat the oil in a frying pan over a medium heat. Add the cumin seeds and when they start to pop, add the garlic and ginger and cook for 1 minute. Immediately add the onion and cook for 4–5 minutes. Add the tomato and green chillies, season with salt, to taste, and cook for a further 2 minutes. Add the methi and garam masala to the paste, remove from the heat and set aside. Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen. Stir in the tadka and cook for a few more minutes. Serve immediately. To make the dal, soak the chana dal for at least 1 hour in cold water. Once soaked, drain through a sieve and rinse under cold running water. To make the dal, soak the chana dal for at least 1 hour in cold water. Once soaked, drain through a sieve and rinse under cold running water. Place the dal in a large saucepan with the salt, turmeric and ghee and cover with 1 litre/1¾ pints water. Bring to the boil and cook over a medium heat for 40–45 minutes, or until soft. Skim off any scum that forms on top of the water – this is just starch from the dal. Place the dal in a large saucepan with the salt, turmeric and ghee and cover with 1 litre/1¾ pints water. Bring to the boil and cook over a medium heat for 40–45 minutes, or until soft. Skim off any scum that forms on top of the water – this is just starch from the dal. Meanwhile, to make the tarka, heat the oil in a frying pan over a medium heat. Add the cumin seeds and when they start to pop, add the garlic and ginger and cook for 1 minute. Immediately add the onion and cook for 4–5 minutes. Meanwhile, to make the tarka, heat the oil in a frying pan over a medium heat. Add the cumin seeds and when they start to pop, add the garlic and ginger and cook for 1 minute. Immediately add the onion and cook for 4–5 minutes. Add the tomato and green chillies, season with salt, to taste, and cook for a further 2 minutes. Add the methi and garam masala to the paste, remove from the heat and set aside. Add the tomato and green chillies, season with salt, to taste, and cook for a further 2 minutes. Add the methi and garam masala to the paste, remove from the heat and set aside. Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen. Stir in the tadka and cook for a few more minutes. Serve immediately. Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen. Stir in the tadka and cook for a few more minutes. Serve immediately.
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"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chana_dal_92101",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy chana dal recipe",
"content": "An average of 4.2 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chana_dal_92101_16x9.jpg A warming, chunky dal from Bengal that's packed with protein and cheap to make. The tarka really brings this chana dal to life, so don't be tempted to skimp on the toppings. Serve with roti, paratha or naan. 250g/9oz chana dal1 tsp salt 1 tsp turmeric 2 tsp ghee or butter 250g/9oz chana dal 1 tsp salt 1 tsp turmeric 2 tsp ghee or butter 2 tbsp sunflower oil 1 tsp cumin seeds 4 large garlic cloves, finely chopped20g/¾oz fresh root ginger, peeled and finely chopped1 small onion, finely chopped 1 tomato, finely chopped 2–3 green chillies (bird’s-eye or finger chillies), chopped2 tsp dried methi (fenugreek)2 tsp garam masala 2 tbsp sunflower oil 1 tsp cumin seeds 4 large garlic cloves, finely chopped 20g/¾oz fresh root ginger, peeled and finely chopped 1 small onion, finely chopped 1 tomato, finely chopped 2–3 green chillies (bird’s-eye or finger chillies), chopped 2 tsp dried methi (fenugreek) 2 tsp garam masala Method To make the dal, soak the chana dal for at least 1 hour in cold water. Once soaked, drain through a sieve and rinse under cold running water. Place the dal in a large saucepan with the salt, turmeric and ghee and cover with 1 litre/1¾ pints water. Bring to the boil and cook over a medium heat for 40–45 minutes, or until soft. Skim off any scum that forms on top of the water – this is just starch from the dal. Meanwhile, to make the tarka, heat the oil in a frying pan over a medium heat. Add the cumin seeds and when they start to pop, add the garlic and ginger and cook for 1 minute. Immediately add the onion and cook for 4–5 minutes. Add the tomato and green chillies, season with salt, to taste, and cook for a further 2 minutes. Add the methi and garam masala to the paste, remove from the heat and set aside. Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen. Stir in the tadka and cook for a few more minutes. Serve immediately. To make the dal, soak the chana dal for at least 1 hour in cold water. Once soaked, drain through a sieve and rinse under cold running water. To make the dal, soak the chana dal for at least 1 hour in cold water. Once soaked, drain through a sieve and rinse under cold running water. Place the dal in a large saucepan with the salt, turmeric and ghee and cover with 1 litre/1¾ pints water. Bring to the boil and cook over a medium heat for 40–45 minutes, or until soft. Skim off any scum that forms on top of the water – this is just starch from the dal. Place the dal in a large saucepan with the salt, turmeric and ghee and cover with 1 litre/1¾ pints water. Bring to the boil and cook over a medium heat for 40–45 minutes, or until soft. Skim off any scum that forms on top of the water – this is just starch from the dal. Meanwhile, to make the tarka, heat the oil in a frying pan over a medium heat. Add the cumin seeds and when they start to pop, add the garlic and ginger and cook for 1 minute. Immediately add the onion and cook for 4–5 minutes. Meanwhile, to make the tarka, heat the oil in a frying pan over a medium heat. Add the cumin seeds and when they start to pop, add the garlic and ginger and cook for 1 minute. Immediately add the onion and cook for 4–5 minutes. Add the tomato and green chillies, season with salt, to taste, and cook for a further 2 minutes. Add the methi and garam masala to the paste, remove from the heat and set aside. Add the tomato and green chillies, season with salt, to taste, and cook for a further 2 minutes. Add the methi and garam masala to the paste, remove from the heat and set aside. Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen. Stir in the tadka and cook for a few more minutes. Serve immediately. Check the dal is cooked – if it is a little dry, stir in up to 200ml/7fl oz freshly boiled water to loosen. Stir in the tadka and cook for a few more minutes. Serve immediately."
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fe02815694d58c15c8f72f6866a5c37770615759e9a2c94d1022944d22c0c1b2
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Chickpea and chorizo stew recipe
An average of 4.8 out of 5 stars from 83 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_and_chorizo_36240_16x9.jpg Adding flavoursome, peppery chorizo to a vegetable-packed stew makes a little meat go a long way. If you're cooking for yourself this dish is great for batch cooking. Just portion up the leftovers, leave to cool and then freeze. It will keep in the freezer for up to 2 months. This meal, if served as three portions, provides 305kcal, 15g protein, 23g carbohydrate (of which 10g sugars), 15g fat (of which 4g saturates), 8.5g fibre and 0.9g salt per portion. With a GI of 45 this meal is high protein, low GI. 1 tbsp sunflower or mild olive oil1 medium onion, finely sliced2 garlic cloves, finely sliced75g/2½oz soft cooking chorizo1 tsp hot smoked paprika1 x 400g tin chopped tomatoes200ml/7fl oz just-boiled water2 tbsp tomato purée 1 x 400g tin chickpeas75g/2½oz curly kale, rinsed, shredded, tough stalks removedsalt and freshly ground black peppercrusty bread, to serve 1 tbsp sunflower or mild olive oil 1 medium onion, finely sliced 2 garlic cloves, finely sliced 75g/2½oz soft cooking chorizo 1 tsp hot smoked paprika 1 x 400g tin chopped tomatoes 200ml/7fl oz just-boiled water 2 tbsp tomato purée 1 x 400g tin chickpeas 75g/2½oz curly kale, rinsed, shredded, tough stalks removed salt and freshly ground black pepper crusty bread, to serve Method Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned.While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes.Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half. Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper. To serve, ladle the stew into serving bowls and serve with crusty bread. Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned. Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned. While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes. While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes. Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half. Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half. Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper. Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper. To serve, ladle the stew into serving bowls and serve with crusty bread. To serve, ladle the stew into serving bowls and serve with crusty bread. Recipe tips Tip 1: Any unused chorizo can be frozen for up to 1 month, wrapped tightly in cling film. Tip 2: If preferred, substitute chickpeas with butterbeans or cannellini beans. Tip 3: If you can't find soft cooking chorizo, use hard chorizo (which can be eaten without cooking). Remove the sausage casing before slicing. Tip 4: To lessen the heat of this dish, substitute hot smoked paprika with sweet smoked paprika.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chickpea_and_chorizo_36240",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chickpea and chorizo stew recipe",
"content": "An average of 4.8 out of 5 stars from 83 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_and_chorizo_36240_16x9.jpg Adding flavoursome, peppery chorizo to a vegetable-packed stew makes a little meat go a long way. If you're cooking for yourself this dish is great for batch cooking. Just portion up the leftovers, leave to cool and then freeze. It will keep in the freezer for up to 2 months. This meal, if served as three portions, provides 305kcal, 15g protein, 23g carbohydrate (of which 10g sugars), 15g fat (of which 4g saturates), 8.5g fibre and 0.9g salt per portion. With a GI of 45 this meal is high protein, low GI. 1 tbsp sunflower or mild olive oil1 medium onion, finely sliced2 garlic cloves, finely sliced75g/2½oz soft cooking chorizo1 tsp hot smoked paprika1 x 400g tin chopped tomatoes200ml/7fl oz just-boiled water2 tbsp tomato purée 1 x 400g tin chickpeas75g/2½oz curly kale, rinsed, shredded, tough stalks removedsalt and freshly ground black peppercrusty bread, to serve 1 tbsp sunflower or mild olive oil 1 medium onion, finely sliced 2 garlic cloves, finely sliced 75g/2½oz soft cooking chorizo 1 tsp hot smoked paprika 1 x 400g tin chopped tomatoes 200ml/7fl oz just-boiled water 2 tbsp tomato purée 1 x 400g tin chickpeas 75g/2½oz curly kale, rinsed, shredded, tough stalks removed salt and freshly ground black pepper crusty bread, to serve Method Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned.While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes.Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half. Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper. To serve, ladle the stew into serving bowls and serve with crusty bread. Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned. Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned. While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes. While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes. Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half. Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half. Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper. Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper. To serve, ladle the stew into serving bowls and serve with crusty bread. To serve, ladle the stew into serving bowls and serve with crusty bread. Recipe tips Tip 1: Any unused chorizo can be frozen for up to 1 month, wrapped tightly in cling film. Tip 2: If preferred, substitute chickpeas with butterbeans or cannellini beans. Tip 3: If you can't find soft cooking chorizo, use hard chorizo (which can be eaten without cooking). Remove the sausage casing before slicing. Tip 4: To lessen the heat of this dish, substitute hot smoked paprika with sweet smoked paprika."
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48859804673ece1cde08597d0a224d7f711a1054a2f898e3998d2ae8703746d7
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Red lentil and butternut squash soup recipe
An average of 4.8 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_lentil_squash_and_72513_16x9.jpg A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. It's vegan and gluten-free too. For this recipe you will need a blender. Each serving provides 356 kcal, 20.5g protein, 41.7g carbohydrate (of which 4.4g sugars), 8.7g fat (of which 1.3g saturates), 13.1g fibre and 0.99g salt. 2 tbsp olive oil2 fat garlic cloves, finely chopped (optional)7.5cm/3 inch piece root ginger, peeled and finely grated½ tsp red chilli flakes (optional)300g/10½oz red lentils1.2 litres/2 pints hot vegetable stock300g/10½oz butternut squash, cut into 1cm/½-inch cubessalt and freshly ground black pepper 2 tbsp olive oil 2 fat garlic cloves, finely chopped (optional) 7.5cm/3 inch piece root ginger, peeled and finely grated ½ tsp red chilli flakes (optional) 300g/10½oz red lentils 1.2 litres/2 pints hot vegetable stock 300g/10½oz butternut squash, cut into 1cm/½-inch cubes salt and freshly ground black pepper Method Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Fry, stirring all the time, for 1 minute. Add the lentils and fry, stirring, for a further minute. Pour in the stock and bring to the boil. Simmer, with the lid off, for 10–12 minutes, or until the lentils are soft.Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes.Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Fry, stirring all the time, for 1 minute. Add the lentils and fry, stirring, for a further minute. Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Fry, stirring all the time, for 1 minute. Add the lentils and fry, stirring, for a further minute. Pour in the stock and bring to the boil. Simmer, with the lid off, for 10–12 minutes, or until the lentils are soft. Pour in the stock and bring to the boil. Simmer, with the lid off, for 10–12 minutes, or until the lentils are soft. Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes. Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes. Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper.
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"delivery_version": "v1.0",
"title": "Red lentil and butternut squash soup recipe",
"content": "An average of 4.8 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_lentil_squash_and_72513_16x9.jpg A thick, warming vegan lentil soup made with just three ingredients plus stock and seasoning. It's vegan and gluten-free too. For this recipe you will need a blender. Each serving provides 356 kcal, 20.5g protein, 41.7g carbohydrate (of which 4.4g sugars), 8.7g fat (of which 1.3g saturates), 13.1g fibre and 0.99g salt. 2 tbsp olive oil2 fat garlic cloves, finely chopped (optional)7.5cm/3 inch piece root ginger, peeled and finely grated½ tsp red chilli flakes (optional)300g/10½oz red lentils1.2 litres/2 pints hot vegetable stock300g/10½oz butternut squash, cut into 1cm/½-inch cubessalt and freshly ground black pepper 2 tbsp olive oil 2 fat garlic cloves, finely chopped (optional) 7.5cm/3 inch piece root ginger, peeled and finely grated ½ tsp red chilli flakes (optional) 300g/10½oz red lentils 1.2 litres/2 pints hot vegetable stock 300g/10½oz butternut squash, cut into 1cm/½-inch cubes salt and freshly ground black pepper Method Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Fry, stirring all the time, for 1 minute. Add the lentils and fry, stirring, for a further minute. Pour in the stock and bring to the boil. Simmer, with the lid off, for 10–12 minutes, or until the lentils are soft.Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes.Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Fry, stirring all the time, for 1 minute. Add the lentils and fry, stirring, for a further minute. Heat half the oil over a medium heat in a large, heavy-based saucepan. Add half the garlic, if using, half the ginger and all the chilli flakes, if using. Fry, stirring all the time, for 1 minute. Add the lentils and fry, stirring, for a further minute. Pour in the stock and bring to the boil. Simmer, with the lid off, for 10–12 minutes, or until the lentils are soft. Pour in the stock and bring to the boil. Simmer, with the lid off, for 10–12 minutes, or until the lentils are soft. Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes. Meanwhile, heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes. Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper."
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c07ceb69f0c9748ccc1bea686d344080adbc342da61fb2e6347ed8624768abdd
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Thai massaman dal recipe
An average of 4.5 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/_thai_massaman_dal_59782_16x9.jpg Red lentils are a wonderful storecupboard ingredient: unlike other pulses, they don’t need to be soaked before cooking. Here, they form the basis of an inexpensive, aromatic midweek vegan supper. 1 tbsp olive oil1 white or red onion, finely diced1 thumb-sized piece of fresh root ginger, peeled, ½ grated and ½ finely chopped4 garlic cloves, finely chopped1 tsp ground cumin1 tsp paprika½ tsp ground coriander½ tsp ground turmeric240g/8½oz red lentils, rinsed well2 fresh lemongrass stalks (optional)1.2 litres/2 pints vegetable stock1 tbsp peanut butter400ml tin coconut milksalt 1 tbsp olive oil 1 white or red onion, finely diced 1 thumb-sized piece of fresh root ginger, peeled, ½ grated and ½ finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 1 tsp paprika ½ tsp ground coriander ½ tsp ground turmeric 240g/8½oz red lentils, rinsed well 2 fresh lemongrass stalks (optional) 1.2 litres/2 pints vegetable stock 1 tbsp peanut butter 400ml tin coconut milk salt 1 lime, juice onlycoconut yoghurt (optional)chilli flakes (optional)freshly boiled basmati rice and/or naan bread 1 lime, juice only coconut yoghurt (optional) chilli flakes (optional) freshly boiled basmati rice and/or naan bread Method Heat the oil in a large pan, add the onion and fry for 5–6 minutes. Add the chopped ginger and fry for 3–4 minutes, then add the garlic and fry for 1–2 minutes.Stir in the cumin, paprika, coriander, turmeric, lentils and lemongrass and heat for a few minutes. Add the stock, bring to the boil, then reduce the heat and simmer for 15 minutes.Add the grated ginger, peanut butter and a generous pinch of salt and simmer for a further 15 minutes, or until the lentils are cooked.Turn the heat down to a gentle simmer, then stir in the coconut milk, taste and season with more salt if needed. Remove the lemongrass stalks before serving.Squeeze lime over the top, swirl in some yoghurt and sprinkle over chill flakes, if using. Serve with basmati rice, naan, or both. Heat the oil in a large pan, add the onion and fry for 5–6 minutes. Add the chopped ginger and fry for 3–4 minutes, then add the garlic and fry for 1–2 minutes. Heat the oil in a large pan, add the onion and fry for 5–6 minutes. Add the chopped ginger and fry for 3–4 minutes, then add the garlic and fry for 1–2 minutes. Stir in the cumin, paprika, coriander, turmeric, lentils and lemongrass and heat for a few minutes. Add the stock, bring to the boil, then reduce the heat and simmer for 15 minutes. Stir in the cumin, paprika, coriander, turmeric, lentils and lemongrass and heat for a few minutes. Add the stock, bring to the boil, then reduce the heat and simmer for 15 minutes. Add the grated ginger, peanut butter and a generous pinch of salt and simmer for a further 15 minutes, or until the lentils are cooked. Add the grated ginger, peanut butter and a generous pinch of salt and simmer for a further 15 minutes, or until the lentils are cooked. Turn the heat down to a gentle simmer, then stir in the coconut milk, taste and season with more salt if needed. Remove the lemongrass stalks before serving. Turn the heat down to a gentle simmer, then stir in the coconut milk, taste and season with more salt if needed. Remove the lemongrass stalks before serving. Squeeze lime over the top, swirl in some yoghurt and sprinkle over chill flakes, if using. Serve with basmati rice, naan, or both. Squeeze lime over the top, swirl in some yoghurt and sprinkle over chill flakes, if using. Serve with basmati rice, naan, or both.
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"url": "https://www.bbc.co.uk/food/recipes/_thai_massaman_dal_59782",
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"title": "Thai massaman dal recipe",
"content": "An average of 4.5 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/_thai_massaman_dal_59782_16x9.jpg Red lentils are a wonderful storecupboard ingredient: unlike other pulses, they don’t need to be soaked before cooking. Here, they form the basis of an inexpensive, aromatic midweek vegan supper. 1 tbsp olive oil1 white or red onion, finely diced1 thumb-sized piece of fresh root ginger, peeled, ½ grated and ½ finely chopped4 garlic cloves, finely chopped1 tsp ground cumin1 tsp paprika½ tsp ground coriander½ tsp ground turmeric240g/8½oz red lentils, rinsed well2 fresh lemongrass stalks (optional)1.2 litres/2 pints vegetable stock1 tbsp peanut butter400ml tin coconut milksalt 1 tbsp olive oil 1 white or red onion, finely diced 1 thumb-sized piece of fresh root ginger, peeled, ½ grated and ½ finely chopped 4 garlic cloves, finely chopped 1 tsp ground cumin 1 tsp paprika ½ tsp ground coriander ½ tsp ground turmeric 240g/8½oz red lentils, rinsed well 2 fresh lemongrass stalks (optional) 1.2 litres/2 pints vegetable stock 1 tbsp peanut butter 400ml tin coconut milk salt 1 lime, juice onlycoconut yoghurt (optional)chilli flakes (optional)freshly boiled basmati rice and/or naan bread 1 lime, juice only coconut yoghurt (optional) chilli flakes (optional) freshly boiled basmati rice and/or naan bread Method Heat the oil in a large pan, add the onion and fry for 5–6 minutes. Add the chopped ginger and fry for 3–4 minutes, then add the garlic and fry for 1–2 minutes.Stir in the cumin, paprika, coriander, turmeric, lentils and lemongrass and heat for a few minutes. Add the stock, bring to the boil, then reduce the heat and simmer for 15 minutes.Add the grated ginger, peanut butter and a generous pinch of salt and simmer for a further 15 minutes, or until the lentils are cooked.Turn the heat down to a gentle simmer, then stir in the coconut milk, taste and season with more salt if needed. Remove the lemongrass stalks before serving.Squeeze lime over the top, swirl in some yoghurt and sprinkle over chill flakes, if using. Serve with basmati rice, naan, or both. Heat the oil in a large pan, add the onion and fry for 5–6 minutes. Add the chopped ginger and fry for 3–4 minutes, then add the garlic and fry for 1–2 minutes. Heat the oil in a large pan, add the onion and fry for 5–6 minutes. Add the chopped ginger and fry for 3–4 minutes, then add the garlic and fry for 1–2 minutes. Stir in the cumin, paprika, coriander, turmeric, lentils and lemongrass and heat for a few minutes. Add the stock, bring to the boil, then reduce the heat and simmer for 15 minutes. Stir in the cumin, paprika, coriander, turmeric, lentils and lemongrass and heat for a few minutes. Add the stock, bring to the boil, then reduce the heat and simmer for 15 minutes. Add the grated ginger, peanut butter and a generous pinch of salt and simmer for a further 15 minutes, or until the lentils are cooked. Add the grated ginger, peanut butter and a generous pinch of salt and simmer for a further 15 minutes, or until the lentils are cooked. Turn the heat down to a gentle simmer, then stir in the coconut milk, taste and season with more salt if needed. Remove the lemongrass stalks before serving. Turn the heat down to a gentle simmer, then stir in the coconut milk, taste and season with more salt if needed. Remove the lemongrass stalks before serving. Squeeze lime over the top, swirl in some yoghurt and sprinkle over chill flakes, if using. Serve with basmati rice, naan, or both. Squeeze lime over the top, swirl in some yoghurt and sprinkle over chill flakes, if using. Serve with basmati rice, naan, or both."
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a1fba36e903003dd049d73268aee97ad0814be3084d58ce4d71634b6df2187aa
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Lentil bake recipe
Cheesy bean and lentil bake An average of 4.6 out of 5 stars from 93 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesy_bean_and_lentil_71817_16x9.jpg This hearty veggie lentil bake can be prepared in advance and topped with cheese and breadcrumbs just before cooking. Based on six servings, each portion provides 361 kcal, 17g protein, 36g carbohydrate (of which 10g sugars), 15g fat (of which 6g saturates), 7g fibre and 0.7g salt. 2 tbsp olive oil1 large onion, finely chopped2 sticks celery, finely chopped1 large carrot, finely chopped1 courgette, finely chopped2 garlic cloves, crushed½ tsp crushed dried chilli flakes½ tsp dried oregano100g/3½oz brown basmati rice500ml/18fl oz vegetable stock2 x 400g tin chopped tomatoes400g tin mixed beans in water, drained400g tin lentils in water, drained2 tbsp tomato purée (sun-dried is nice)150g/5oz mature cheddar, grated2 tbsp breadcrumbssalt and freshly ground black pepper 2 tbsp olive oil 1 large onion, finely chopped 2 sticks celery, finely chopped 1 large carrot, finely chopped 1 courgette, finely chopped 2 garlic cloves, crushed ½ tsp crushed dried chilli flakes ½ tsp dried oregano 100g/3½oz brown basmati rice 500ml/18fl oz vegetable stock 2 x 400g tin chopped tomatoes 400g tin mixed beans in water, drained 400g tin lentils in water, drained 2 tbsp tomato purée (sun-dried is nice) 150g/5oz mature cheddar, grated 2 tbsp breadcrumbs salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Heat the oil in a large saucepan and add the onion, celery and carrot. Cook over a medium–low heat for 10 minutes, or until softened. Add the courgette, garlic, chilli and oregano and cook for 2–3 minutes. Stir in the rice and season with salt and pepper. Pour in half the vegetable stock and a tin of tomatoes. Bring to a gentle simmer, cover with a lid and cook for 12–15 minutes, or until the rice is al dente and has absorbed most of the stock.Add the remaining stock and tomatoes, the beans, lentils and tomato purée. Cook for 5 minutes to reduce a little. Taste and adjust the seasoning if necessary, you may need to add a pinch of sugar to balance the acidity of the tomatoes.Stir in 100g/3½oz of cheese and pour into a large ovenproof dish. Top with the remaining cheese and breadcrumbs. Bake on the middle shelf of the oven for 30 minutes, until the topping is crisp and bubbling. Leave to sit for 2–3 minutes before serving with steamed greens. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Heat the oil in a large saucepan and add the onion, celery and carrot. Cook over a medium–low heat for 10 minutes, or until softened. Add the courgette, garlic, chilli and oregano and cook for 2–3 minutes. Heat the oil in a large saucepan and add the onion, celery and carrot. Cook over a medium–low heat for 10 minutes, or until softened. Add the courgette, garlic, chilli and oregano and cook for 2–3 minutes. Stir in the rice and season with salt and pepper. Pour in half the vegetable stock and a tin of tomatoes. Bring to a gentle simmer, cover with a lid and cook for 12–15 minutes, or until the rice is al dente and has absorbed most of the stock. Stir in the rice and season with salt and pepper. Pour in half the vegetable stock and a tin of tomatoes. Bring to a gentle simmer, cover with a lid and cook for 12–15 minutes, or until the rice is al dente and has absorbed most of the stock. Add the remaining stock and tomatoes, the beans, lentils and tomato purée. Cook for 5 minutes to reduce a little. Taste and adjust the seasoning if necessary, you may need to add a pinch of sugar to balance the acidity of the tomatoes. Add the remaining stock and tomatoes, the beans, lentils and tomato purée. Cook for 5 minutes to reduce a little. Taste and adjust the seasoning if necessary, you may need to add a pinch of sugar to balance the acidity of the tomatoes. Stir in 100g/3½oz of cheese and pour into a large ovenproof dish. Top with the remaining cheese and breadcrumbs. Stir in 100g/3½oz of cheese and pour into a large ovenproof dish. Top with the remaining cheese and breadcrumbs. Bake on the middle shelf of the oven for 30 minutes, until the topping is crisp and bubbling. Leave to sit for 2–3 minutes before serving with steamed greens. Bake on the middle shelf of the oven for 30 minutes, until the topping is crisp and bubbling. Leave to sit for 2–3 minutes before serving with steamed greens.
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"url": "https://www.bbc.co.uk/food/recipes/cheesy_bean_and_lentil_71817",
"type": "HowTo",
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"title": "Lentil bake recipe",
"content": "Cheesy bean and lentil bake An average of 4.6 out of 5 stars from 93 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesy_bean_and_lentil_71817_16x9.jpg This hearty veggie lentil bake can be prepared in advance and topped with cheese and breadcrumbs just before cooking. Based on six servings, each portion provides 361 kcal, 17g protein, 36g carbohydrate (of which 10g sugars), 15g fat (of which 6g saturates), 7g fibre and 0.7g salt. 2 tbsp olive oil1 large onion, finely chopped2 sticks celery, finely chopped1 large carrot, finely chopped1 courgette, finely chopped2 garlic cloves, crushed½ tsp crushed dried chilli flakes½ tsp dried oregano100g/3½oz brown basmati rice500ml/18fl oz vegetable stock2 x 400g tin chopped tomatoes400g tin mixed beans in water, drained400g tin lentils in water, drained2 tbsp tomato purée (sun-dried is nice)150g/5oz mature cheddar, grated2 tbsp breadcrumbssalt and freshly ground black pepper 2 tbsp olive oil 1 large onion, finely chopped 2 sticks celery, finely chopped 1 large carrot, finely chopped 1 courgette, finely chopped 2 garlic cloves, crushed ½ tsp crushed dried chilli flakes ½ tsp dried oregano 100g/3½oz brown basmati rice 500ml/18fl oz vegetable stock 2 x 400g tin chopped tomatoes 400g tin mixed beans in water, drained 400g tin lentils in water, drained 2 tbsp tomato purée (sun-dried is nice) 150g/5oz mature cheddar, grated 2 tbsp breadcrumbs salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Heat the oil in a large saucepan and add the onion, celery and carrot. Cook over a medium–low heat for 10 minutes, or until softened. Add the courgette, garlic, chilli and oregano and cook for 2–3 minutes. Stir in the rice and season with salt and pepper. Pour in half the vegetable stock and a tin of tomatoes. Bring to a gentle simmer, cover with a lid and cook for 12–15 minutes, or until the rice is al dente and has absorbed most of the stock.Add the remaining stock and tomatoes, the beans, lentils and tomato purée. Cook for 5 minutes to reduce a little. Taste and adjust the seasoning if necessary, you may need to add a pinch of sugar to balance the acidity of the tomatoes.Stir in 100g/3½oz of cheese and pour into a large ovenproof dish. Top with the remaining cheese and breadcrumbs. Bake on the middle shelf of the oven for 30 minutes, until the topping is crisp and bubbling. Leave to sit for 2–3 minutes before serving with steamed greens. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Heat the oil in a large saucepan and add the onion, celery and carrot. Cook over a medium–low heat for 10 minutes, or until softened. Add the courgette, garlic, chilli and oregano and cook for 2–3 minutes. Heat the oil in a large saucepan and add the onion, celery and carrot. Cook over a medium–low heat for 10 minutes, or until softened. Add the courgette, garlic, chilli and oregano and cook for 2–3 minutes. Stir in the rice and season with salt and pepper. Pour in half the vegetable stock and a tin of tomatoes. Bring to a gentle simmer, cover with a lid and cook for 12–15 minutes, or until the rice is al dente and has absorbed most of the stock. Stir in the rice and season with salt and pepper. Pour in half the vegetable stock and a tin of tomatoes. Bring to a gentle simmer, cover with a lid and cook for 12–15 minutes, or until the rice is al dente and has absorbed most of the stock. Add the remaining stock and tomatoes, the beans, lentils and tomato purée. Cook for 5 minutes to reduce a little. Taste and adjust the seasoning if necessary, you may need to add a pinch of sugar to balance the acidity of the tomatoes. Add the remaining stock and tomatoes, the beans, lentils and tomato purée. Cook for 5 minutes to reduce a little. Taste and adjust the seasoning if necessary, you may need to add a pinch of sugar to balance the acidity of the tomatoes. Stir in 100g/3½oz of cheese and pour into a large ovenproof dish. Top with the remaining cheese and breadcrumbs. Stir in 100g/3½oz of cheese and pour into a large ovenproof dish. Top with the remaining cheese and breadcrumbs. Bake on the middle shelf of the oven for 30 minutes, until the topping is crisp and bubbling. Leave to sit for 2–3 minutes before serving with steamed greens. Bake on the middle shelf of the oven for 30 minutes, until the topping is crisp and bubbling. Leave to sit for 2–3 minutes before serving with steamed greens."
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ae9f247f151e7437e3a68cf212caad36ee3e763ab8df65d23b726f8367ee9fb8
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Spicy beans on toast recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italianbeanandspinac_84283_16x9.jpg Looking for something a bit different for brunch this weekend? Try beans on toast with a spicy Italian twist. 2 diagonal slices ciabatta or baguette2 tbsp olive oil1 garlic clove 2 diagonal slices ciabatta or baguette 2 tbsp olive oil 1 garlic clove 1 tbsp olive oil1 tsp dried chilli flakes¼ onion, chopped1 garlic clove, finely chopped100g/3½oz spinach55g/2oz kidney beans from a tin, rinsed and drained1 tsp chopped parsley, to garnish, optionalsalt and freshly ground black pepper 1 tbsp olive oil 1 tsp dried chilli flakes ¼ onion, chopped 1 garlic clove, finely chopped 100g/3½oz spinach 55g/2oz kidney beans from a tin, rinsed and drained 1 tsp chopped parsley, to garnish, optional salt and freshly ground black pepper Method Rub the bread with the olive oil and season with salt and pepper. Heat a frying pan until smoking and chargrill the bread for 1 minute on each side until crisp and golden-brown. Rub the clove of garlic on both sides of each toasted ciabatta slice and set aside in a warm place. For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, onion and garlic and fry until softened.Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season with salt and pepper.Put the toast on a plate, spoon over the beans and spinach mixture, then sprinkle over the parsley and serve. Rub the bread with the olive oil and season with salt and pepper. Heat a frying pan until smoking and chargrill the bread for 1 minute on each side until crisp and golden-brown. Rub the clove of garlic on both sides of each toasted ciabatta slice and set aside in a warm place. Rub the bread with the olive oil and season with salt and pepper. Heat a frying pan until smoking and chargrill the bread for 1 minute on each side until crisp and golden-brown. Rub the clove of garlic on both sides of each toasted ciabatta slice and set aside in a warm place. For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, onion and garlic and fry until softened. For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, onion and garlic and fry until softened. Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season with salt and pepper. Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season with salt and pepper. Put the toast on a plate, spoon over the beans and spinach mixture, then sprinkle over the parsley and serve. Put the toast on a plate, spoon over the beans and spinach mixture, then sprinkle over the parsley and serve. Recipe tips This is a great recipe for using up bread that is going stale.
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"url": "https://www.bbc.co.uk/food/recipes/italianbeanandspinac_84283",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spicy beans on toast recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italianbeanandspinac_84283_16x9.jpg Looking for something a bit different for brunch this weekend? Try beans on toast with a spicy Italian twist. 2 diagonal slices ciabatta or baguette2 tbsp olive oil1 garlic clove 2 diagonal slices ciabatta or baguette 2 tbsp olive oil 1 garlic clove 1 tbsp olive oil1 tsp dried chilli flakes¼ onion, chopped1 garlic clove, finely chopped100g/3½oz spinach55g/2oz kidney beans from a tin, rinsed and drained1 tsp chopped parsley, to garnish, optionalsalt and freshly ground black pepper 1 tbsp olive oil 1 tsp dried chilli flakes ¼ onion, chopped 1 garlic clove, finely chopped 100g/3½oz spinach 55g/2oz kidney beans from a tin, rinsed and drained 1 tsp chopped parsley, to garnish, optional salt and freshly ground black pepper Method Rub the bread with the olive oil and season with salt and pepper. Heat a frying pan until smoking and chargrill the bread for 1 minute on each side until crisp and golden-brown. Rub the clove of garlic on both sides of each toasted ciabatta slice and set aside in a warm place. For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, onion and garlic and fry until softened.Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season with salt and pepper.Put the toast on a plate, spoon over the beans and spinach mixture, then sprinkle over the parsley and serve. Rub the bread with the olive oil and season with salt and pepper. Heat a frying pan until smoking and chargrill the bread for 1 minute on each side until crisp and golden-brown. Rub the clove of garlic on both sides of each toasted ciabatta slice and set aside in a warm place. Rub the bread with the olive oil and season with salt and pepper. Heat a frying pan until smoking and chargrill the bread for 1 minute on each side until crisp and golden-brown. Rub the clove of garlic on both sides of each toasted ciabatta slice and set aside in a warm place. For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, onion and garlic and fry until softened. For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, onion and garlic and fry until softened. Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season with salt and pepper. Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season with salt and pepper. Put the toast on a plate, spoon over the beans and spinach mixture, then sprinkle over the parsley and serve. Put the toast on a plate, spoon over the beans and spinach mixture, then sprinkle over the parsley and serve. Recipe tips This is a great recipe for using up bread that is going stale."
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d1efb815ad0c76d4384f6306417d3fea0352a5c828dbff7ad3255a9c5aff4cf8
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Lentil Cumberland pie recipe
An average of 4.7 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_cumberland_pie_92033_16x9.jpg A vegetarian Cumberland pie that makes excellent use of store cupboard ingredients. Topped with cheesy mash, it's comfort food heaven. Each serving provides 625 kcal, 29g protein, 76g carbohydrate (of which 13g sugars), 18.5g fat (of which 10g saturates), 18g fibre and 2g salt. 2 tsp vegetable oil1 onion, roughly chopped4 carrots, grated4 celery sticks, roughly chopped¼ tsp dried thyme¼ tsp dried oregano2 tbsp tomato purée1 tbsp gluten-free yeast extract 160g/5¾oz dried green lentils, rinsed and drained1 vegetable stock cube800ml/1⅓ pint boiling water800g/1lb 12oz floury potatoes, scrubbed and roughly chopped 40g/1½oz butter100g/3½oz light mature cheddar, grated 320g/11½oz frozen peasfreshly ground black pepper 2 tsp vegetable oil 1 onion, roughly chopped 4 carrots, grated 4 celery sticks, roughly chopped ¼ tsp dried thyme ¼ tsp dried oregano 2 tbsp tomato purée 1 tbsp gluten-free yeast extract 160g/5¾oz dried green lentils, rinsed and drained 1 vegetable stock cube 800ml/1⅓ pint boiling water 800g/1lb 12oz floury potatoes, scrubbed and roughly chopped 40g/1½oz butter 100g/3½oz light mature cheddar, grated 320g/11½oz frozen peas freshly ground black pepper Method Heat a large sauté pan or saucepan over a medium heat. Add the vegetable oil, onion, carrots and celery and stir well, then cook for 5 minutes, or until just beginning to soften.Stir in the thyme, oregano, tomato purée and yeast extract and cook for a minute. Add the lentils and mix well, then add the crumbled stock cube and boiling water and stir well. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced, Meanwhile, put the potatoes in a separate saucepan and cover with water. Cover with a lid, bring to the boil, then reduce the heat and cook for 15–20 minutes, or until tender. Drain the potatoes really well, then return to the pan and heat for 1 minute, shaking the pan to drive off any excess moisture. Remove from the heat, add the butter, half the cheese and plenty of black pepper. Mash until smooth. Set aside. Preheat the oven to 200C/180C Fan/Gas 6.Stir the frozen peas into the lentil mixture, then tip it into a medium-sized ovenproof dish and spread in an even layer. Spoon the mash over the lentils, then using a fork, level it out (this creates little ridges that will become nice and crispy) to cover the lentil mixture completely. Sprinkle the remaining cheese evenly over the top, then bake in the oven for 15 minutes, or until golden and bubbling. Serve immediately. Heat a large sauté pan or saucepan over a medium heat. Add the vegetable oil, onion, carrots and celery and stir well, then cook for 5 minutes, or until just beginning to soften. Heat a large sauté pan or saucepan over a medium heat. Add the vegetable oil, onion, carrots and celery and stir well, then cook for 5 minutes, or until just beginning to soften. Stir in the thyme, oregano, tomato purée and yeast extract and cook for a minute. Add the lentils and mix well, then add the crumbled stock cube and boiling water and stir well. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced, Stir in the thyme, oregano, tomato purée and yeast extract and cook for a minute. Add the lentils and mix well, then add the crumbled stock cube and boiling water and stir well. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced, Meanwhile, put the potatoes in a separate saucepan and cover with water. Cover with a lid, bring to the boil, then reduce the heat and cook for 15–20 minutes, or until tender. Drain the potatoes really well, then return to the pan and heat for 1 minute, shaking the pan to drive off any excess moisture. Remove from the heat, add the butter, half the cheese and plenty of black pepper. Mash until smooth. Set aside. Meanwhile, put the potatoes in a separate saucepan and cover with water. Cover with a lid, bring to the boil, then reduce the heat and cook for 15–20 minutes, or until tender. Drain the potatoes really well, then return to the pan and heat for 1 minute, shaking the pan to drive off any excess moisture. Remove from the heat, add the butter, half the cheese and plenty of black pepper. Mash until smooth. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Stir the frozen peas into the lentil mixture, then tip it into a medium-sized ovenproof dish and spread in an even layer. Stir the frozen peas into the lentil mixture, then tip it into a medium-sized ovenproof dish and spread in an even layer. Spoon the mash over the lentils, then using a fork, level it out (this creates little ridges that will become nice and crispy) to cover the lentil mixture completely. Spoon the mash over the lentils, then using a fork, level it out (this creates little ridges that will become nice and crispy) to cover the lentil mixture completely. Sprinkle the remaining cheese evenly over the top, then bake in the oven for 15 minutes, or until golden and bubbling. Serve immediately. Sprinkle the remaining cheese evenly over the top, then bake in the oven for 15 minutes, or until golden and bubbling. Serve immediately. Recipe tips The recipe calls for gluten-free yeast extract, but if gluten isn't an issue for you you can use standard yeast extract.
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"title": "Lentil Cumberland pie recipe",
"content": "An average of 4.7 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lentil_cumberland_pie_92033_16x9.jpg A vegetarian Cumberland pie that makes excellent use of store cupboard ingredients. Topped with cheesy mash, it's comfort food heaven. Each serving provides 625 kcal, 29g protein, 76g carbohydrate (of which 13g sugars), 18.5g fat (of which 10g saturates), 18g fibre and 2g salt. 2 tsp vegetable oil1 onion, roughly chopped4 carrots, grated4 celery sticks, roughly chopped¼ tsp dried thyme¼ tsp dried oregano2 tbsp tomato purée1 tbsp gluten-free yeast extract 160g/5¾oz dried green lentils, rinsed and drained1 vegetable stock cube800ml/1⅓ pint boiling water800g/1lb 12oz floury potatoes, scrubbed and roughly chopped 40g/1½oz butter100g/3½oz light mature cheddar, grated 320g/11½oz frozen peasfreshly ground black pepper 2 tsp vegetable oil 1 onion, roughly chopped 4 carrots, grated 4 celery sticks, roughly chopped ¼ tsp dried thyme ¼ tsp dried oregano 2 tbsp tomato purée 1 tbsp gluten-free yeast extract 160g/5¾oz dried green lentils, rinsed and drained 1 vegetable stock cube 800ml/1⅓ pint boiling water 800g/1lb 12oz floury potatoes, scrubbed and roughly chopped 40g/1½oz butter 100g/3½oz light mature cheddar, grated 320g/11½oz frozen peas freshly ground black pepper Method Heat a large sauté pan or saucepan over a medium heat. Add the vegetable oil, onion, carrots and celery and stir well, then cook for 5 minutes, or until just beginning to soften.Stir in the thyme, oregano, tomato purée and yeast extract and cook for a minute. Add the lentils and mix well, then add the crumbled stock cube and boiling water and stir well. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced, Meanwhile, put the potatoes in a separate saucepan and cover with water. Cover with a lid, bring to the boil, then reduce the heat and cook for 15–20 minutes, or until tender. Drain the potatoes really well, then return to the pan and heat for 1 minute, shaking the pan to drive off any excess moisture. Remove from the heat, add the butter, half the cheese and plenty of black pepper. Mash until smooth. Set aside. Preheat the oven to 200C/180C Fan/Gas 6.Stir the frozen peas into the lentil mixture, then tip it into a medium-sized ovenproof dish and spread in an even layer. Spoon the mash over the lentils, then using a fork, level it out (this creates little ridges that will become nice and crispy) to cover the lentil mixture completely. Sprinkle the remaining cheese evenly over the top, then bake in the oven for 15 minutes, or until golden and bubbling. Serve immediately. Heat a large sauté pan or saucepan over a medium heat. Add the vegetable oil, onion, carrots and celery and stir well, then cook for 5 minutes, or until just beginning to soften. Heat a large sauté pan or saucepan over a medium heat. Add the vegetable oil, onion, carrots and celery and stir well, then cook for 5 minutes, or until just beginning to soften. Stir in the thyme, oregano, tomato purée and yeast extract and cook for a minute. Add the lentils and mix well, then add the crumbled stock cube and boiling water and stir well. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced, Stir in the thyme, oregano, tomato purée and yeast extract and cook for a minute. Add the lentils and mix well, then add the crumbled stock cube and boiling water and stir well. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced, Meanwhile, put the potatoes in a separate saucepan and cover with water. Cover with a lid, bring to the boil, then reduce the heat and cook for 15–20 minutes, or until tender. Drain the potatoes really well, then return to the pan and heat for 1 minute, shaking the pan to drive off any excess moisture. Remove from the heat, add the butter, half the cheese and plenty of black pepper. Mash until smooth. Set aside. Meanwhile, put the potatoes in a separate saucepan and cover with water. Cover with a lid, bring to the boil, then reduce the heat and cook for 15–20 minutes, or until tender. Drain the potatoes really well, then return to the pan and heat for 1 minute, shaking the pan to drive off any excess moisture. Remove from the heat, add the butter, half the cheese and plenty of black pepper. Mash until smooth. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Stir the frozen peas into the lentil mixture, then tip it into a medium-sized ovenproof dish and spread in an even layer. Stir the frozen peas into the lentil mixture, then tip it into a medium-sized ovenproof dish and spread in an even layer. Spoon the mash over the lentils, then using a fork, level it out (this creates little ridges that will become nice and crispy) to cover the lentil mixture completely. Spoon the mash over the lentils, then using a fork, level it out (this creates little ridges that will become nice and crispy) to cover the lentil mixture completely. Sprinkle the remaining cheese evenly over the top, then bake in the oven for 15 minutes, or until golden and bubbling. Serve immediately. Sprinkle the remaining cheese evenly over the top, then bake in the oven for 15 minutes, or until golden and bubbling. Serve immediately. Recipe tips The recipe calls for gluten-free yeast extract, but if gluten isn't an issue for you you can use standard yeast extract."
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0476a18b0aa28ecbe2b0b36888f5f1237ae68f96d806ef8fc756ad8e01657864
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Golden coconut curry recipe
An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_coconut_curry_09836_16x9.jpg Dr Rupy’s creamy coconutty curry is quick and easy to prepare. The perfect midweek meal when you’re cooking on a budget. In November 2023, this recipe was costed at an average of £1.22 per portion when checking prices at four UK supermarkets. This price is based on using chopped tomatoes, if using tinned cherry tomatoes it is £1.29 per portion. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 red onion, finely chopped2 tbsp curry powder1 tsp ground turmeric1 tsp ground cumin15g/½oz fresh root ginger, finely grated400g tin cherry tomatoes, or chopped tomatoes400g tin coconut milk400g tin chickpeas, drained and rinsed400g tin green lentils, drained and rinsed200g/7oz frozen peas2 limes, juice only 1 red onion, finely chopped 2 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 15g/½oz fresh root ginger, finely grated 400g tin cherry tomatoes, or chopped tomatoes 400g tin coconut milk 400g tin chickpeas, drained and rinsed 400g tin green lentils, drained and rinsed 200g/7oz frozen peas 2 limes, juice only Method Fry the onion in a large pan over a medium heat for about 5 minutes, until starting to colour. Add the spices and ginger and cook for another minute. Add the tomatoes and cook for 5–6 minutes, until starting to thicken. Add the coconut milk, chickpeas and lentils. Bring to a gentle simmer for 10 minutes.Add the frozen peas and cook for another 2–3 minutes until cooked through. Take off the heat and stir in the lime juice to finish. Fry the onion in a large pan over a medium heat for about 5 minutes, until starting to colour. Add the spices and ginger and cook for another minute. Fry the onion in a large pan over a medium heat for about 5 minutes, until starting to colour. Add the spices and ginger and cook for another minute. Add the tomatoes and cook for 5–6 minutes, until starting to thicken. Add the tomatoes and cook for 5–6 minutes, until starting to thicken. Add the coconut milk, chickpeas and lentils. Bring to a gentle simmer for 10 minutes. Add the coconut milk, chickpeas and lentils. Bring to a gentle simmer for 10 minutes. Add the frozen peas and cook for another 2–3 minutes until cooked through. Take off the heat and stir in the lime juice to finish. Add the frozen peas and cook for another 2–3 minutes until cooked through. Take off the heat and stir in the lime juice to finish.
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"title": "Golden coconut curry recipe",
"content": "An average of 4.6 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_coconut_curry_09836_16x9.jpg Dr Rupy’s creamy coconutty curry is quick and easy to prepare. The perfect midweek meal when you’re cooking on a budget. In November 2023, this recipe was costed at an average of £1.22 per portion when checking prices at four UK supermarkets. This price is based on using chopped tomatoes, if using tinned cherry tomatoes it is £1.29 per portion. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 red onion, finely chopped2 tbsp curry powder1 tsp ground turmeric1 tsp ground cumin15g/½oz fresh root ginger, finely grated400g tin cherry tomatoes, or chopped tomatoes400g tin coconut milk400g tin chickpeas, drained and rinsed400g tin green lentils, drained and rinsed200g/7oz frozen peas2 limes, juice only 1 red onion, finely chopped 2 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 15g/½oz fresh root ginger, finely grated 400g tin cherry tomatoes, or chopped tomatoes 400g tin coconut milk 400g tin chickpeas, drained and rinsed 400g tin green lentils, drained and rinsed 200g/7oz frozen peas 2 limes, juice only Method Fry the onion in a large pan over a medium heat for about 5 minutes, until starting to colour. Add the spices and ginger and cook for another minute. Add the tomatoes and cook for 5–6 minutes, until starting to thicken. Add the coconut milk, chickpeas and lentils. Bring to a gentle simmer for 10 minutes.Add the frozen peas and cook for another 2–3 minutes until cooked through. Take off the heat and stir in the lime juice to finish. Fry the onion in a large pan over a medium heat for about 5 minutes, until starting to colour. Add the spices and ginger and cook for another minute. Fry the onion in a large pan over a medium heat for about 5 minutes, until starting to colour. Add the spices and ginger and cook for another minute. Add the tomatoes and cook for 5–6 minutes, until starting to thicken. Add the tomatoes and cook for 5–6 minutes, until starting to thicken. Add the coconut milk, chickpeas and lentils. Bring to a gentle simmer for 10 minutes. Add the coconut milk, chickpeas and lentils. Bring to a gentle simmer for 10 minutes. Add the frozen peas and cook for another 2–3 minutes until cooked through. Take off the heat and stir in the lime juice to finish. Add the frozen peas and cook for another 2–3 minutes until cooked through. Take off the heat and stir in the lime juice to finish."
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adb4355e42c1a85d79235006e87e72acf408b7123fda1cd62f4a981015dd7c14
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Roast vegetable and lentil salad recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_vegetable_and_85028_16x9.jpg A large colourful salad that is full of flavour and goodness. 200g/7oz green lentils4 medium beetroot, peeled cut into wedges½ butternut squash, peeled cut into cubes2 courgettes, choppedcumin seeds, lightly crushed in a pestle and mortarcoriander seeds, lightly crushed in a pestle and mortar200g/7oz fetabunch fresh mintlemon juice, to tasteolive oilsalt and freshly ground black pepper 200g/7oz green lentils 4 medium beetroot, peeled cut into wedges ½ butternut squash, peeled cut into cubes 2 courgettes, chopped cumin seeds, lightly crushed in a pestle and mortar coriander seeds, lightly crushed in a pestle and mortar 200g/7oz feta bunch fresh mint lemon juice, to taste olive oil salt and freshly ground black pepper Method Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the beetroot and butternut squash on a tray, coat with olive oil and cook for 45 minutes or until cooked through. Then add the courgette to the tray, sprinkle with the spices and return to the oven for 5-10 minutes until the courgette is slightly cooked but still has a crunch. Spoon some of the lentils on to a large serving platter and top with some roasted vegetables. Continue to layer the lentils and vegetables, making sure to scoop up the toasted spices from the roasting tray. Crumble over the feta, tear over the mint leaves and generously season with lemon juice. Pour a little olive oil over the salad and serve. Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the beetroot and butternut squash on a tray, coat with olive oil and cook for 45 minutes or until cooked through. Then add the courgette to the tray, sprinkle with the spices and return to the oven for 5-10 minutes until the courgette is slightly cooked but still has a crunch. Put the beetroot and butternut squash on a tray, coat with olive oil and cook for 45 minutes or until cooked through. Then add the courgette to the tray, sprinkle with the spices and return to the oven for 5-10 minutes until the courgette is slightly cooked but still has a crunch. Spoon some of the lentils on to a large serving platter and top with some roasted vegetables. Continue to layer the lentils and vegetables, making sure to scoop up the toasted spices from the roasting tray. Spoon some of the lentils on to a large serving platter and top with some roasted vegetables. Continue to layer the lentils and vegetables, making sure to scoop up the toasted spices from the roasting tray. Crumble over the feta, tear over the mint leaves and generously season with lemon juice. Pour a little olive oil over the salad and serve. Crumble over the feta, tear over the mint leaves and generously season with lemon juice. Pour a little olive oil over the salad and serve. Recipe tips The lentils can be cooked in advance. Season the lentils with salt, pepper and olive oil and leave to cool. Once cool cover the lentils and place in the fridge. This dish would work with whatever vegetables you have in your kitchen.
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"url": "https://www.bbc.co.uk/food/recipes/roast_vegetable_and_85028",
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"title": "Roast vegetable and lentil salad recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_vegetable_and_85028_16x9.jpg A large colourful salad that is full of flavour and goodness. 200g/7oz green lentils4 medium beetroot, peeled cut into wedges½ butternut squash, peeled cut into cubes2 courgettes, choppedcumin seeds, lightly crushed in a pestle and mortarcoriander seeds, lightly crushed in a pestle and mortar200g/7oz fetabunch fresh mintlemon juice, to tasteolive oilsalt and freshly ground black pepper 200g/7oz green lentils 4 medium beetroot, peeled cut into wedges ½ butternut squash, peeled cut into cubes 2 courgettes, chopped cumin seeds, lightly crushed in a pestle and mortar coriander seeds, lightly crushed in a pestle and mortar 200g/7oz feta bunch fresh mint lemon juice, to taste olive oil salt and freshly ground black pepper Method Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the beetroot and butternut squash on a tray, coat with olive oil and cook for 45 minutes or until cooked through. Then add the courgette to the tray, sprinkle with the spices and return to the oven for 5-10 minutes until the courgette is slightly cooked but still has a crunch. Spoon some of the lentils on to a large serving platter and top with some roasted vegetables. Continue to layer the lentils and vegetables, making sure to scoop up the toasted spices from the roasting tray. Crumble over the feta, tear over the mint leaves and generously season with lemon juice. Pour a little olive oil over the salad and serve. Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat, you don’t want to boil the lentils, for about 20 minutes. To test if the lentils are cooked crush one between your fingers, it should feel creamy not starchy. Season the lentils with salt and pepper. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Put the beetroot and butternut squash on a tray, coat with olive oil and cook for 45 minutes or until cooked through. Then add the courgette to the tray, sprinkle with the spices and return to the oven for 5-10 minutes until the courgette is slightly cooked but still has a crunch. Put the beetroot and butternut squash on a tray, coat with olive oil and cook for 45 minutes or until cooked through. Then add the courgette to the tray, sprinkle with the spices and return to the oven for 5-10 minutes until the courgette is slightly cooked but still has a crunch. Spoon some of the lentils on to a large serving platter and top with some roasted vegetables. Continue to layer the lentils and vegetables, making sure to scoop up the toasted spices from the roasting tray. Spoon some of the lentils on to a large serving platter and top with some roasted vegetables. Continue to layer the lentils and vegetables, making sure to scoop up the toasted spices from the roasting tray. Crumble over the feta, tear over the mint leaves and generously season with lemon juice. Pour a little olive oil over the salad and serve. Crumble over the feta, tear over the mint leaves and generously season with lemon juice. Pour a little olive oil over the salad and serve. Recipe tips The lentils can be cooked in advance. Season the lentils with salt, pepper and olive oil and leave to cool. Once cool cover the lentils and place in the fridge. This dish would work with whatever vegetables you have in your kitchen."
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9d6368807352d499566034e8f14edec418a45eaa1ef798bebb267e1ab342bddc
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Sweet vegetable, sardine and bean stew recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_vegetable_sardine_01858_16x9.jpg Dr Rupy's sweet and spicy stew is packed with protein and omega 3, making it both filling and healthy. In November 2023, this recipe was costed at an average of £1.17 per portion (not including the capers) when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 4 tbsp olive oil, plus extra for drizzling200g/7oz red onion, thinly sliced200g/7oz celery, thinly sliced diagonally200g/7oz courgette, cut into 2cm/¾in cubes300g/10½oz aubergine, cut into 2cm/¾in cubes200g/7oz red pepper, thinly sliced400g tin chopped tomatoes2 tbsp red or white wine vinegar2 tsp capers in brine (optional)2 tbsp runny honey2 tbsp tomato purée2 garlic cloves, grated1–2 tsp dried chilli flakes400g tin butter beans, drained and rinsed400g tin chickpeas, drained and rinsed120g tin sardines in water, drained 4 tbsp olive oil, plus extra for drizzling 200g/7oz red onion, thinly sliced 200g/7oz celery, thinly sliced diagonally 200g/7oz courgette, cut into 2cm/¾in cubes 300g/10½oz aubergine, cut into 2cm/¾in cubes 200g/7oz red pepper, thinly sliced 400g tin chopped tomatoes 2 tbsp red or white wine vinegar 2 tsp capers in brine (optional) 2 tbsp runny honey 2 tbsp tomato purée 2 garlic cloves, grated 1–2 tsp dried chilli flakes 400g tin butter beans, drained and rinsed 400g tin chickpeas, drained and rinsed 120g tin sardines in water, drained Method Heat the oil in a large casserole over a medium heat and fry the onion, celery, courgette, aubergine and pepper for 12 minutes, stirring occasionally. The vegetables should soften, become sticky and golden, and smell sweet.Add the tomatoes, vinegar, capers (if using), honey, tomato purée, garlic, chilli flakes, beans and chickpeas and stir to combine. Bring to a very low simmer, place the sardine fillets on top of the mixture and cover with the lid.Cook for 20 minutes, then remove the lid and serve with an extra drizzle of olive oil. Heat the oil in a large casserole over a medium heat and fry the onion, celery, courgette, aubergine and pepper for 12 minutes, stirring occasionally. The vegetables should soften, become sticky and golden, and smell sweet. Heat the oil in a large casserole over a medium heat and fry the onion, celery, courgette, aubergine and pepper for 12 minutes, stirring occasionally. The vegetables should soften, become sticky and golden, and smell sweet. Add the tomatoes, vinegar, capers (if using), honey, tomato purée, garlic, chilli flakes, beans and chickpeas and stir to combine. Bring to a very low simmer, place the sardine fillets on top of the mixture and cover with the lid. Add the tomatoes, vinegar, capers (if using), honey, tomato purée, garlic, chilli flakes, beans and chickpeas and stir to combine. Bring to a very low simmer, place the sardine fillets on top of the mixture and cover with the lid. Cook for 20 minutes, then remove the lid and serve with an extra drizzle of olive oil. Cook for 20 minutes, then remove the lid and serve with an extra drizzle of olive oil. Recipe tips If preferred, swap the aubergine for celeriac, swede or parsnip. You can also swap the courgette for fennel or green pepper and swap red onion for shallots, white onion or spring onions.
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"title": "Sweet vegetable, sardine and bean stew recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweet_vegetable_sardine_01858_16x9.jpg Dr Rupy's sweet and spicy stew is packed with protein and omega 3, making it both filling and healthy. In November 2023, this recipe was costed at an average of £1.17 per portion (not including the capers) when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 4 tbsp olive oil, plus extra for drizzling200g/7oz red onion, thinly sliced200g/7oz celery, thinly sliced diagonally200g/7oz courgette, cut into 2cm/¾in cubes300g/10½oz aubergine, cut into 2cm/¾in cubes200g/7oz red pepper, thinly sliced400g tin chopped tomatoes2 tbsp red or white wine vinegar2 tsp capers in brine (optional)2 tbsp runny honey2 tbsp tomato purée2 garlic cloves, grated1–2 tsp dried chilli flakes400g tin butter beans, drained and rinsed400g tin chickpeas, drained and rinsed120g tin sardines in water, drained 4 tbsp olive oil, plus extra for drizzling 200g/7oz red onion, thinly sliced 200g/7oz celery, thinly sliced diagonally 200g/7oz courgette, cut into 2cm/¾in cubes 300g/10½oz aubergine, cut into 2cm/¾in cubes 200g/7oz red pepper, thinly sliced 400g tin chopped tomatoes 2 tbsp red or white wine vinegar 2 tsp capers in brine (optional) 2 tbsp runny honey 2 tbsp tomato purée 2 garlic cloves, grated 1–2 tsp dried chilli flakes 400g tin butter beans, drained and rinsed 400g tin chickpeas, drained and rinsed 120g tin sardines in water, drained Method Heat the oil in a large casserole over a medium heat and fry the onion, celery, courgette, aubergine and pepper for 12 minutes, stirring occasionally. The vegetables should soften, become sticky and golden, and smell sweet.Add the tomatoes, vinegar, capers (if using), honey, tomato purée, garlic, chilli flakes, beans and chickpeas and stir to combine. Bring to a very low simmer, place the sardine fillets on top of the mixture and cover with the lid.Cook for 20 minutes, then remove the lid and serve with an extra drizzle of olive oil. Heat the oil in a large casserole over a medium heat and fry the onion, celery, courgette, aubergine and pepper for 12 minutes, stirring occasionally. The vegetables should soften, become sticky and golden, and smell sweet. Heat the oil in a large casserole over a medium heat and fry the onion, celery, courgette, aubergine and pepper for 12 minutes, stirring occasionally. The vegetables should soften, become sticky and golden, and smell sweet. Add the tomatoes, vinegar, capers (if using), honey, tomato purée, garlic, chilli flakes, beans and chickpeas and stir to combine. Bring to a very low simmer, place the sardine fillets on top of the mixture and cover with the lid. Add the tomatoes, vinegar, capers (if using), honey, tomato purée, garlic, chilli flakes, beans and chickpeas and stir to combine. Bring to a very low simmer, place the sardine fillets on top of the mixture and cover with the lid. Cook for 20 minutes, then remove the lid and serve with an extra drizzle of olive oil. Cook for 20 minutes, then remove the lid and serve with an extra drizzle of olive oil. Recipe tips If preferred, swap the aubergine for celeriac, swede or parsnip. You can also swap the courgette for fennel or green pepper and swap red onion for shallots, white onion or spring onions."
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cb69d8fac3772afc259dac767311c7e81dc0ae0dd6934a8c37e1e35d36f1a42c
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Sausage and bacon rustic hotpot recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_bacon_rustic_54743_16x9.jpg Warm up with this homely, comforting bean and sausage hotpot served with melting cheese toasts. 2 tbsp olive oil2 pork sausages 150g/5oz small button mushrooms2 rashers smoked back bacon, roughly chopped1 smoked garlic clove, roughly chopped1 large leek, sliced4 tomatoes, peeled and chopped4 tsp tomato purée 570ml/1 pint beef stock 1 x 400g/14oz can cannellini beans, drained½ x 400g/14oz can kidney beans, drained1 small head broccoli, cut into florets1 small baguette, thinly sliced40g/2oz medium strength cheddarhandful parsley, chopped, to garnish 2 tbsp olive oil 2 pork sausages 150g/5oz small button mushrooms 2 rashers smoked back bacon, roughly chopped 1 smoked garlic clove, roughly chopped 1 large leek, sliced 4 tomatoes, peeled and chopped 4 tsp tomato purée 570ml/1 pint beef stock 1 x 400g/14oz can cannellini beans, drained ½ x 400g/14oz can kidney beans, drained 1 small head broccoli, cut into florets 1 small baguette, thinly sliced 40g/2oz medium strength cheddar handful parsley, chopped, to garnish Method Heat one tablespoon of olive oil in a frying pan over a medium heat. Add the sausages and mushrooms and fry for ten minutes until browned and the sausages are just half cooked. Remove from the pan and, when cool enough to handle, cut the sausages into thick slices.Heat the remaining olive oil in the same pan and fry the bacon and garlic for 2-3 minutes or until the bacon is cooked and the garlic softened. Add the leeks and fry gently for five minutes or until the leeks are softened.Stir in the tomatoes and tomato purée and simmer for five minutes then pour in the beef stock. Return the sausages and mushrooms to the pan and simmer for 5-10 minutes or until the sausages are completely heated through and cooked.Stir in the cannellini beans and kidney beans and heat through.Meanwhile, cook the broccoli in a pan of boiling salted water for 3-4 minutes until tender then drain. Preheat the grill to medium and toast the slices of bread on one side. Turn the toast and sprinkle the other side with the grated cheese then return to the grill until melted and bubbling.Spoon the sausage and bacon one-pot into a warm serving bowl, put the broccoli on top and garnish with parsley. Serve with the grilled cheese toast on the side. Heat one tablespoon of olive oil in a frying pan over a medium heat. Add the sausages and mushrooms and fry for ten minutes until browned and the sausages are just half cooked. Remove from the pan and, when cool enough to handle, cut the sausages into thick slices. Heat one tablespoon of olive oil in a frying pan over a medium heat. Add the sausages and mushrooms and fry for ten minutes until browned and the sausages are just half cooked. Remove from the pan and, when cool enough to handle, cut the sausages into thick slices. Heat the remaining olive oil in the same pan and fry the bacon and garlic for 2-3 minutes or until the bacon is cooked and the garlic softened. Add the leeks and fry gently for five minutes or until the leeks are softened. Heat the remaining olive oil in the same pan and fry the bacon and garlic for 2-3 minutes or until the bacon is cooked and the garlic softened. Add the leeks and fry gently for five minutes or until the leeks are softened. Stir in the tomatoes and tomato purée and simmer for five minutes then pour in the beef stock. Return the sausages and mushrooms to the pan and simmer for 5-10 minutes or until the sausages are completely heated through and cooked. Stir in the tomatoes and tomato purée and simmer for five minutes then pour in the beef stock. Return the sausages and mushrooms to the pan and simmer for 5-10 minutes or until the sausages are completely heated through and cooked. Stir in the cannellini beans and kidney beans and heat through. Stir in the cannellini beans and kidney beans and heat through. Meanwhile, cook the broccoli in a pan of boiling salted water for 3-4 minutes until tender then drain. Meanwhile, cook the broccoli in a pan of boiling salted water for 3-4 minutes until tender then drain. Preheat the grill to medium and toast the slices of bread on one side. Turn the toast and sprinkle the other side with the grated cheese then return to the grill until melted and bubbling. Preheat the grill to medium and toast the slices of bread on one side. Turn the toast and sprinkle the other side with the grated cheese then return to the grill until melted and bubbling. Spoon the sausage and bacon one-pot into a warm serving bowl, put the broccoli on top and garnish with parsley. Serve with the grilled cheese toast on the side. Spoon the sausage and bacon one-pot into a warm serving bowl, put the broccoli on top and garnish with parsley. Serve with the grilled cheese toast on the side.
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"title": "Sausage and bacon rustic hotpot recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_and_bacon_rustic_54743_16x9.jpg Warm up with this homely, comforting bean and sausage hotpot served with melting cheese toasts. 2 tbsp olive oil2 pork sausages 150g/5oz small button mushrooms2 rashers smoked back bacon, roughly chopped1 smoked garlic clove, roughly chopped1 large leek, sliced4 tomatoes, peeled and chopped4 tsp tomato purée 570ml/1 pint beef stock 1 x 400g/14oz can cannellini beans, drained½ x 400g/14oz can kidney beans, drained1 small head broccoli, cut into florets1 small baguette, thinly sliced40g/2oz medium strength cheddarhandful parsley, chopped, to garnish 2 tbsp olive oil 2 pork sausages 150g/5oz small button mushrooms 2 rashers smoked back bacon, roughly chopped 1 smoked garlic clove, roughly chopped 1 large leek, sliced 4 tomatoes, peeled and chopped 4 tsp tomato purée 570ml/1 pint beef stock 1 x 400g/14oz can cannellini beans, drained ½ x 400g/14oz can kidney beans, drained 1 small head broccoli, cut into florets 1 small baguette, thinly sliced 40g/2oz medium strength cheddar handful parsley, chopped, to garnish Method Heat one tablespoon of olive oil in a frying pan over a medium heat. Add the sausages and mushrooms and fry for ten minutes until browned and the sausages are just half cooked. Remove from the pan and, when cool enough to handle, cut the sausages into thick slices.Heat the remaining olive oil in the same pan and fry the bacon and garlic for 2-3 minutes or until the bacon is cooked and the garlic softened. Add the leeks and fry gently for five minutes or until the leeks are softened.Stir in the tomatoes and tomato purée and simmer for five minutes then pour in the beef stock. Return the sausages and mushrooms to the pan and simmer for 5-10 minutes or until the sausages are completely heated through and cooked.Stir in the cannellini beans and kidney beans and heat through.Meanwhile, cook the broccoli in a pan of boiling salted water for 3-4 minutes until tender then drain. Preheat the grill to medium and toast the slices of bread on one side. Turn the toast and sprinkle the other side with the grated cheese then return to the grill until melted and bubbling.Spoon the sausage and bacon one-pot into a warm serving bowl, put the broccoli on top and garnish with parsley. Serve with the grilled cheese toast on the side. Heat one tablespoon of olive oil in a frying pan over a medium heat. Add the sausages and mushrooms and fry for ten minutes until browned and the sausages are just half cooked. Remove from the pan and, when cool enough to handle, cut the sausages into thick slices. Heat one tablespoon of olive oil in a frying pan over a medium heat. Add the sausages and mushrooms and fry for ten minutes until browned and the sausages are just half cooked. Remove from the pan and, when cool enough to handle, cut the sausages into thick slices. Heat the remaining olive oil in the same pan and fry the bacon and garlic for 2-3 minutes or until the bacon is cooked and the garlic softened. Add the leeks and fry gently for five minutes or until the leeks are softened. Heat the remaining olive oil in the same pan and fry the bacon and garlic for 2-3 minutes or until the bacon is cooked and the garlic softened. Add the leeks and fry gently for five minutes or until the leeks are softened. Stir in the tomatoes and tomato purée and simmer for five minutes then pour in the beef stock. Return the sausages and mushrooms to the pan and simmer for 5-10 minutes or until the sausages are completely heated through and cooked. Stir in the tomatoes and tomato purée and simmer for five minutes then pour in the beef stock. Return the sausages and mushrooms to the pan and simmer for 5-10 minutes or until the sausages are completely heated through and cooked. Stir in the cannellini beans and kidney beans and heat through. Stir in the cannellini beans and kidney beans and heat through. Meanwhile, cook the broccoli in a pan of boiling salted water for 3-4 minutes until tender then drain. Meanwhile, cook the broccoli in a pan of boiling salted water for 3-4 minutes until tender then drain. Preheat the grill to medium and toast the slices of bread on one side. Turn the toast and sprinkle the other side with the grated cheese then return to the grill until melted and bubbling. Preheat the grill to medium and toast the slices of bread on one side. Turn the toast and sprinkle the other side with the grated cheese then return to the grill until melted and bubbling. Spoon the sausage and bacon one-pot into a warm serving bowl, put the broccoli on top and garnish with parsley. Serve with the grilled cheese toast on the side. Spoon the sausage and bacon one-pot into a warm serving bowl, put the broccoli on top and garnish with parsley. Serve with the grilled cheese toast on the side."
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aab2b9d59f9704104821a24f472abc2614fe1d72b3211b9c6867a44a410a2b05
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Spicy kidney beans and baked eggs recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_kidney_beans_and_20972_16x9.jpg Dr Rupy's spicy baked eggs with kidney beans are a super easy and filling lunch, brunch or dinner. In November 2023, this recipe was costed at an average of £1.32 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 333 kcal, 20.1g protein, 22.5g carbohydrate (of which 13.3g sugars), 16.2g fat (of which 3.4g saturates), 8.5g fibre and 0.94g salt. 2 tbsp olive oil, plus extra to garnish200g/7oz red onion, diced2 tsp paprika, plus extra to garnish1 tsp ground cumin2 tsp dried mixed herbs1 tbsp soy sauce1 tbsp red or white wine vinegar400g tin red kidney beans, drained and rinsed400g tin chopped tomatoes200g/7oz frozen spinach, thawed1 tbsp runny honey (optional)2 tbsp tomato purée4–6 free-range eggssalt and freshly ground black pepperchopped fresh herbs, to garnish (optional) 2 tbsp olive oil, plus extra to garnish 200g/7oz red onion, diced 2 tsp paprika, plus extra to garnish 1 tsp ground cumin 2 tsp dried mixed herbs 1 tbsp soy sauce 1 tbsp red or white wine vinegar 400g tin red kidney beans, drained and rinsed 400g tin chopped tomatoes 200g/7oz frozen spinach, thawed 1 tbsp runny honey (optional) 2 tbsp tomato purée 4–6 free-range eggs salt and freshly ground black pepper chopped fresh herbs, to garnish (optional) Method Heat the oil in a large saucepan or casserole over a low–medium heat and add the onion. Season with salt and pepper and fry the onions for around 5 minutes or until they begin to soften and colour. Add the paprika, cumin, herbs, soy sauce and vinegar and cook for a further 2 minutes. Add the beans, tomatoes, spinach, honey, if using, and tomato purée and season with the pepper and some salt. Fill half of the empty tin of tomatoes with hot water and add to the pan. Stir and bring to a gentle simmer.When the mixture has been simmering for around 5 minutes and begins to thicken, use the back of a spoon to make little wells in the tomato mixture. Crack the eggs into the wells so they sit neatly on top. Cover with a lid for 5 minutes for soft-centred eggs or until the eggs are cooked to your liking. Garnish with some paprika, fresh herbs, if using, and a little olive oil and serve. Heat the oil in a large saucepan or casserole over a low–medium heat and add the onion. Season with salt and pepper and fry the onions for around 5 minutes or until they begin to soften and colour. Heat the oil in a large saucepan or casserole over a low–medium heat and add the onion. Season with salt and pepper and fry the onions for around 5 minutes or until they begin to soften and colour. Add the paprika, cumin, herbs, soy sauce and vinegar and cook for a further 2 minutes. Add the beans, tomatoes, spinach, honey, if using, and tomato purée and season with the pepper and some salt. Fill half of the empty tin of tomatoes with hot water and add to the pan. Stir and bring to a gentle simmer. Add the paprika, cumin, herbs, soy sauce and vinegar and cook for a further 2 minutes. Add the beans, tomatoes, spinach, honey, if using, and tomato purée and season with the pepper and some salt. Fill half of the empty tin of tomatoes with hot water and add to the pan. Stir and bring to a gentle simmer. When the mixture has been simmering for around 5 minutes and begins to thicken, use the back of a spoon to make little wells in the tomato mixture. Crack the eggs into the wells so they sit neatly on top. Cover with a lid for 5 minutes for soft-centred eggs or until the eggs are cooked to your liking. Garnish with some paprika, fresh herbs, if using, and a little olive oil and serve. When the mixture has been simmering for around 5 minutes and begins to thicken, use the back of a spoon to make little wells in the tomato mixture. Crack the eggs into the wells so they sit neatly on top. Cover with a lid for 5 minutes for soft-centred eggs or until the eggs are cooked to your liking. Garnish with some paprika, fresh herbs, if using, and a little olive oil and serve.
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"url": "https://www.bbc.co.uk/food/recipes/spicy_kidney_beans_and_20972",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spicy kidney beans and baked eggs recipe",
"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_kidney_beans_and_20972_16x9.jpg Dr Rupy's spicy baked eggs with kidney beans are a super easy and filling lunch, brunch or dinner. In November 2023, this recipe was costed at an average of £1.32 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 333 kcal, 20.1g protein, 22.5g carbohydrate (of which 13.3g sugars), 16.2g fat (of which 3.4g saturates), 8.5g fibre and 0.94g salt. 2 tbsp olive oil, plus extra to garnish200g/7oz red onion, diced2 tsp paprika, plus extra to garnish1 tsp ground cumin2 tsp dried mixed herbs1 tbsp soy sauce1 tbsp red or white wine vinegar400g tin red kidney beans, drained and rinsed400g tin chopped tomatoes200g/7oz frozen spinach, thawed1 tbsp runny honey (optional)2 tbsp tomato purée4–6 free-range eggssalt and freshly ground black pepperchopped fresh herbs, to garnish (optional) 2 tbsp olive oil, plus extra to garnish 200g/7oz red onion, diced 2 tsp paprika, plus extra to garnish 1 tsp ground cumin 2 tsp dried mixed herbs 1 tbsp soy sauce 1 tbsp red or white wine vinegar 400g tin red kidney beans, drained and rinsed 400g tin chopped tomatoes 200g/7oz frozen spinach, thawed 1 tbsp runny honey (optional) 2 tbsp tomato purée 4–6 free-range eggs salt and freshly ground black pepper chopped fresh herbs, to garnish (optional) Method Heat the oil in a large saucepan or casserole over a low–medium heat and add the onion. Season with salt and pepper and fry the onions for around 5 minutes or until they begin to soften and colour. Add the paprika, cumin, herbs, soy sauce and vinegar and cook for a further 2 minutes. Add the beans, tomatoes, spinach, honey, if using, and tomato purée and season with the pepper and some salt. Fill half of the empty tin of tomatoes with hot water and add to the pan. Stir and bring to a gentle simmer.When the mixture has been simmering for around 5 minutes and begins to thicken, use the back of a spoon to make little wells in the tomato mixture. Crack the eggs into the wells so they sit neatly on top. Cover with a lid for 5 minutes for soft-centred eggs or until the eggs are cooked to your liking. Garnish with some paprika, fresh herbs, if using, and a little olive oil and serve. Heat the oil in a large saucepan or casserole over a low–medium heat and add the onion. Season with salt and pepper and fry the onions for around 5 minutes or until they begin to soften and colour. Heat the oil in a large saucepan or casserole over a low–medium heat and add the onion. Season with salt and pepper and fry the onions for around 5 minutes or until they begin to soften and colour. Add the paprika, cumin, herbs, soy sauce and vinegar and cook for a further 2 minutes. Add the beans, tomatoes, spinach, honey, if using, and tomato purée and season with the pepper and some salt. Fill half of the empty tin of tomatoes with hot water and add to the pan. Stir and bring to a gentle simmer. Add the paprika, cumin, herbs, soy sauce and vinegar and cook for a further 2 minutes. Add the beans, tomatoes, spinach, honey, if using, and tomato purée and season with the pepper and some salt. Fill half of the empty tin of tomatoes with hot water and add to the pan. Stir and bring to a gentle simmer. When the mixture has been simmering for around 5 minutes and begins to thicken, use the back of a spoon to make little wells in the tomato mixture. Crack the eggs into the wells so they sit neatly on top. Cover with a lid for 5 minutes for soft-centred eggs or until the eggs are cooked to your liking. Garnish with some paprika, fresh herbs, if using, and a little olive oil and serve. When the mixture has been simmering for around 5 minutes and begins to thicken, use the back of a spoon to make little wells in the tomato mixture. Crack the eggs into the wells so they sit neatly on top. Cover with a lid for 5 minutes for soft-centred eggs or until the eggs are cooked to your liking. Garnish with some paprika, fresh herbs, if using, and a little olive oil and serve."
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4f65e5930274eec47223ad79a786aec6bcda5051be1f015d945e525fc8b8e358
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Moroccan-style soup recipe
Roughly chop any leftover cooked meat you'd like to add and stir in at the same time as the chickpeas or lentils. Top the soup with spoonfuls of yoghurt or soured cream and add some fresh coriander and a squeeze of lime if you like. If you don’t have harissa paste, add 1 tsp ground cumin, 1 tsp ground coriander, ½–1 tsp dried flaked chillies and 2 tbsp tomato purée to the softened onions instead. Add 2–3 crushed garlic cloves or garlic paste with the harissa for extra flavour. Use any tinned beans and lentils you have handy for this spiced soup – you can also use dried lentils but you will need to increase the liquid. Break up 50g/1¾oz dried spaghetti or noodles and add to the soup at the same time as the chickpeas or lentils. Stir in 300ml/½ pint extra liquid and simmer for an additional 6–8 minutes. Or used cooked leftover pasta, stirred in at the end. Add an extra can of beans or lentils to the soup to make a thicker, Moroccan-style stew. Fresh or frozen vegetables can also be added but you’ll need to adjust the cooking time and add extra water.
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"type": "HowTo",
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"title": "Moroccan-style soup recipe",
"content": "Roughly chop any leftover cooked meat you'd like to add and stir in at the same time as the chickpeas or lentils. Top the soup with spoonfuls of yoghurt or soured cream and add some fresh coriander and a squeeze of lime if you like. If you don’t have harissa paste, add 1 tsp ground cumin, 1 tsp ground coriander, ½–1 tsp dried flaked chillies and 2 tbsp tomato purée to the softened onions instead. Add 2–3 crushed garlic cloves or garlic paste with the harissa for extra flavour. Use any tinned beans and lentils you have handy for this spiced soup – you can also use dried lentils but you will need to increase the liquid. Break up 50g/1¾oz dried spaghetti or noodles and add to the soup at the same time as the chickpeas or lentils. Stir in 300ml/½ pint extra liquid and simmer for an additional 6–8 minutes. Or used cooked leftover pasta, stirred in at the end. Add an extra can of beans or lentils to the soup to make a thicker, Moroccan-style stew. Fresh or frozen vegetables can also be added but you’ll need to adjust the cooking time and add extra water."
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66899c15a61356b5e41a2f5bd49222b886926e52d7016c8d0280246df5094abf
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Sardines on toast recipe
Tinned sardines on toast An average of 4.2 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tinned_sardines_on_toast_64022_16x9.jpg Tinned sardines in tomato sauce on avocado toast gives you a super fast and healthy meal for one packed with omega 3 fatty acids. Each serving provides 458 kcal, 29g protein, 18.5g carbohydrates (of which 2.5g sugars), 29g fat (of which 7g saturates), 6.5g fibre and 1.4g salt. 120g tin sardines in tomato sauce1 slice wholemeal bread½ avocadosmall handful rocketfreshly ground black pepperpinch dried chilli flakes (optional) 120g tin sardines in tomato sauce 1 slice wholemeal bread ½ avocado small handful rocket freshly ground black pepper pinch dried chilli flakes (optional) Method Heat the sardines in a saucepan.Toast the bread, then scoop out the avocado flesh and spread it on the toast. Top with the rocket and then the sardines. Sprinkle with black pepper and chilli flakes, if using. Heat the sardines in a saucepan. Heat the sardines in a saucepan. Toast the bread, then scoop out the avocado flesh and spread it on the toast. Top with the rocket and then the sardines. Sprinkle with black pepper and chilli flakes, if using. Toast the bread, then scoop out the avocado flesh and spread it on the toast. Top with the rocket and then the sardines. Sprinkle with black pepper and chilli flakes, if using.
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{
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"url": "https://www.bbc.co.uk/food/recipes/tinned_sardines_on_toast_64022",
"type": "HowTo",
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"title": "Sardines on toast recipe",
"content": "Tinned sardines on toast An average of 4.2 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tinned_sardines_on_toast_64022_16x9.jpg Tinned sardines in tomato sauce on avocado toast gives you a super fast and healthy meal for one packed with omega 3 fatty acids. Each serving provides 458 kcal, 29g protein, 18.5g carbohydrates (of which 2.5g sugars), 29g fat (of which 7g saturates), 6.5g fibre and 1.4g salt. 120g tin sardines in tomato sauce1 slice wholemeal bread½ avocadosmall handful rocketfreshly ground black pepperpinch dried chilli flakes (optional) 120g tin sardines in tomato sauce 1 slice wholemeal bread ½ avocado small handful rocket freshly ground black pepper pinch dried chilli flakes (optional) Method Heat the sardines in a saucepan.Toast the bread, then scoop out the avocado flesh and spread it on the toast. Top with the rocket and then the sardines. Sprinkle with black pepper and chilli flakes, if using. Heat the sardines in a saucepan. Heat the sardines in a saucepan. Toast the bread, then scoop out the avocado flesh and spread it on the toast. Top with the rocket and then the sardines. Sprinkle with black pepper and chilli flakes, if using. Toast the bread, then scoop out the avocado flesh and spread it on the toast. Top with the rocket and then the sardines. Sprinkle with black pepper and chilli flakes, if using."
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4566d56fe191a6a04f4c1bf784d0dbb1f882a729b7c2911333338a417577787f
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Easy kids' fish cakes recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_kids_fishcakes_70996_16x9.jpg You can make these easy fish cakes from any pre-cooked fish - tinned salmon or tuna or smoked mackerel. You could also bake a salmon or haddock fillet in the oven from fresh or frozen. 2 medium potatoes (or sweet potatoes)200g/7oz cooked fish- use either smoked mackerel or a tin of tuna or salmona small lemon, juice onlyfreshly ground black pepper 100g/3½oz cream crackers or similar savoury biscuits (or breadcrumbs if you have them)1 tbsp vegetable or sunflower oil 2 medium potatoes (or sweet potatoes) 200g/7oz cooked fish- use either smoked mackerel or a tin of tuna or salmon a small lemon, juice only freshly ground black pepper 100g/3½oz cream crackers or similar savoury biscuits (or breadcrumbs if you have them) 1 tbsp vegetable or sunflower oil 2 spring onions, chopped1 tbsp chopped chives or parsley 1 tbsp grated cheddar1 tsp wholegrain mustard 2 spring onions, chopped 1 tbsp chopped chives or parsley 1 tbsp grated cheddar 1 tsp wholegrain mustard Method Adult’s job: Preheat the oven to 220C/425F/Gas 7.Kid’s job: Wash the potatoes and then an adult can boil the potatoes whole with their skins on. After 20-30 minutes the potatoes should feel soft when an adult pushes a small knife in - if not, cook them for a few minutes more and then rinse them and leave to cool. Kid’s job: Once the potatoes have cooled, kids can then peel the skin off the potatoes with their fingers and squash the flesh into a bowl. Mash the potato using a masher, fork or clean fingers.Kid’s job: Add the fish and mix well. Add the lemon, a little pepper and any of the optional extras you like. Have a taste - you can add more pepper or lemon, if you like. All of the ingredients are cooked at this point so it is safe to taste!Kid’s job: Place the crackers in a sandwich bag and wrap it in a clean tea towel or layers of kitchen paper. Crush the crackers using a rolling pin - it is safer to roll over the crackers rather than bashing! Pour the cracker crumbs onto a plate. Have a bowl ready with some water for dipping hands in.Kid’s job: Get your hands a little bit wet and roll small balls of the fishcake mixture. Don’t worry too much about making perfect balls - you can flatten them into patties. Get the outside of the fishcakes damp again and push them into the bowl of crushed crackers - you want a light coating of crumbs all over the fishcakes.Kid’s job: Pour the oil over the bottom of a baking tray and place the fishcakes on top. Turn them all over once so that they have a little oil on each side. An adult can place the baking tray into the preheated oven.Adult’s job: Bake the fishcakes for 10 minutes on one side and then turn the fishcakes over before placing them back in the oven for another 10 minutes or until the fishcakes are golden-brown. Carefully remove from the oven and leave to cool slightly before serving. Adult’s job: Preheat the oven to 220C/425F/Gas 7. Adult’s job: Preheat the oven to 220C/425F/Gas 7. Kid’s job: Wash the potatoes and then an adult can boil the potatoes whole with their skins on. After 20-30 minutes the potatoes should feel soft when an adult pushes a small knife in - if not, cook them for a few minutes more and then rinse them and leave to cool. Kid’s job: Wash the potatoes and then an adult can boil the potatoes whole with their skins on. After 20-30 minutes the potatoes should feel soft when an adult pushes a small knife in - if not, cook them for a few minutes more and then rinse them and leave to cool. Kid’s job: Once the potatoes have cooled, kids can then peel the skin off the potatoes with their fingers and squash the flesh into a bowl. Mash the potato using a masher, fork or clean fingers. Kid’s job: Once the potatoes have cooled, kids can then peel the skin off the potatoes with their fingers and squash the flesh into a bowl. Mash the potato using a masher, fork or clean fingers. Kid’s job: Add the fish and mix well. Add the lemon, a little pepper and any of the optional extras you like. Have a taste - you can add more pepper or lemon, if you like. All of the ingredients are cooked at this point so it is safe to taste! Kid’s job: Add the fish and mix well. Add the lemon, a little pepper and any of the optional extras you like. Have a taste - you can add more pepper or lemon, if you like. All of the ingredients are cooked at this point so it is safe to taste! Kid’s job: Place the crackers in a sandwich bag and wrap it in a clean tea towel or layers of kitchen paper. Crush the crackers using a rolling pin - it is safer to roll over the crackers rather than bashing! Pour the cracker crumbs onto a plate. Have a bowl ready with some water for dipping hands in. Kid’s job: Place the crackers in a sandwich bag and wrap it in a clean tea towel or layers of kitchen paper. Crush the crackers using a rolling pin - it is safer to roll over the crackers rather than bashing! Pour the cracker crumbs onto a plate. Have a bowl ready with some water for dipping hands in. Kid’s job: Get your hands a little bit wet and roll small balls of the fishcake mixture. Don’t worry too much about making perfect balls - you can flatten them into patties. Get the outside of the fishcakes damp again and push them into the bowl of crushed crackers - you want a light coating of crumbs all over the fishcakes. Kid’s job: Get your hands a little bit wet and roll small balls of the fishcake mixture. Don’t worry too much about making perfect balls - you can flatten them into patties. Get the outside of the fishcakes damp again and push them into the bowl of crushed crackers - you want a light coating of crumbs all over the fishcakes. Kid’s job: Pour the oil over the bottom of a baking tray and place the fishcakes on top. Turn them all over once so that they have a little oil on each side. An adult can place the baking tray into the preheated oven. Kid’s job: Pour the oil over the bottom of a baking tray and place the fishcakes on top. Turn them all over once so that they have a little oil on each side. An adult can place the baking tray into the preheated oven. Adult’s job: Bake the fishcakes for 10 minutes on one side and then turn the fishcakes over before placing them back in the oven for another 10 minutes or until the fishcakes are golden-brown. Carefully remove from the oven and leave to cool slightly before serving. Adult’s job: Bake the fishcakes for 10 minutes on one side and then turn the fishcakes over before placing them back in the oven for another 10 minutes or until the fishcakes are golden-brown. Carefully remove from the oven and leave to cool slightly before serving. Recipe tips You can freeze the fishcakes uncooked and then cook them from frozen-freeze them in a plastic tub on layers of greaseproof paper. You could use a couple of fillets of frozen or fresh fish. Wrap the fillets in foil and cook fresh fish for 15 minutes (or from frozen for 20-25 minutes) at 220C/425F/Gas 7. Add a slice of lemon or herbs such as rosemary, parsley or dill and a pinch of pepper before wrapping. It is always good to check for bones - kids often like doing this.
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"title": "Easy kids' fish cakes recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_kids_fishcakes_70996_16x9.jpg You can make these easy fish cakes from any pre-cooked fish - tinned salmon or tuna or smoked mackerel. You could also bake a salmon or haddock fillet in the oven from fresh or frozen. 2 medium potatoes (or sweet potatoes)200g/7oz cooked fish- use either smoked mackerel or a tin of tuna or salmona small lemon, juice onlyfreshly ground black pepper 100g/3½oz cream crackers or similar savoury biscuits (or breadcrumbs if you have them)1 tbsp vegetable or sunflower oil 2 medium potatoes (or sweet potatoes) 200g/7oz cooked fish- use either smoked mackerel or a tin of tuna or salmon a small lemon, juice only freshly ground black pepper 100g/3½oz cream crackers or similar savoury biscuits (or breadcrumbs if you have them) 1 tbsp vegetable or sunflower oil 2 spring onions, chopped1 tbsp chopped chives or parsley 1 tbsp grated cheddar1 tsp wholegrain mustard 2 spring onions, chopped 1 tbsp chopped chives or parsley 1 tbsp grated cheddar 1 tsp wholegrain mustard Method Adult’s job: Preheat the oven to 220C/425F/Gas 7.Kid’s job: Wash the potatoes and then an adult can boil the potatoes whole with their skins on. After 20-30 minutes the potatoes should feel soft when an adult pushes a small knife in - if not, cook them for a few minutes more and then rinse them and leave to cool. Kid’s job: Once the potatoes have cooled, kids can then peel the skin off the potatoes with their fingers and squash the flesh into a bowl. Mash the potato using a masher, fork or clean fingers.Kid’s job: Add the fish and mix well. Add the lemon, a little pepper and any of the optional extras you like. Have a taste - you can add more pepper or lemon, if you like. All of the ingredients are cooked at this point so it is safe to taste!Kid’s job: Place the crackers in a sandwich bag and wrap it in a clean tea towel or layers of kitchen paper. Crush the crackers using a rolling pin - it is safer to roll over the crackers rather than bashing! Pour the cracker crumbs onto a plate. Have a bowl ready with some water for dipping hands in.Kid’s job: Get your hands a little bit wet and roll small balls of the fishcake mixture. Don’t worry too much about making perfect balls - you can flatten them into patties. Get the outside of the fishcakes damp again and push them into the bowl of crushed crackers - you want a light coating of crumbs all over the fishcakes.Kid’s job: Pour the oil over the bottom of a baking tray and place the fishcakes on top. Turn them all over once so that they have a little oil on each side. An adult can place the baking tray into the preheated oven.Adult’s job: Bake the fishcakes for 10 minutes on one side and then turn the fishcakes over before placing them back in the oven for another 10 minutes or until the fishcakes are golden-brown. Carefully remove from the oven and leave to cool slightly before serving. Adult’s job: Preheat the oven to 220C/425F/Gas 7. Adult’s job: Preheat the oven to 220C/425F/Gas 7. Kid’s job: Wash the potatoes and then an adult can boil the potatoes whole with their skins on. After 20-30 minutes the potatoes should feel soft when an adult pushes a small knife in - if not, cook them for a few minutes more and then rinse them and leave to cool. Kid’s job: Wash the potatoes and then an adult can boil the potatoes whole with their skins on. After 20-30 minutes the potatoes should feel soft when an adult pushes a small knife in - if not, cook them for a few minutes more and then rinse them and leave to cool. Kid’s job: Once the potatoes have cooled, kids can then peel the skin off the potatoes with their fingers and squash the flesh into a bowl. Mash the potato using a masher, fork or clean fingers. Kid’s job: Once the potatoes have cooled, kids can then peel the skin off the potatoes with their fingers and squash the flesh into a bowl. Mash the potato using a masher, fork or clean fingers. Kid’s job: Add the fish and mix well. Add the lemon, a little pepper and any of the optional extras you like. Have a taste - you can add more pepper or lemon, if you like. All of the ingredients are cooked at this point so it is safe to taste! Kid’s job: Add the fish and mix well. Add the lemon, a little pepper and any of the optional extras you like. Have a taste - you can add more pepper or lemon, if you like. All of the ingredients are cooked at this point so it is safe to taste! Kid’s job: Place the crackers in a sandwich bag and wrap it in a clean tea towel or layers of kitchen paper. Crush the crackers using a rolling pin - it is safer to roll over the crackers rather than bashing! Pour the cracker crumbs onto a plate. Have a bowl ready with some water for dipping hands in. Kid’s job: Place the crackers in a sandwich bag and wrap it in a clean tea towel or layers of kitchen paper. Crush the crackers using a rolling pin - it is safer to roll over the crackers rather than bashing! Pour the cracker crumbs onto a plate. Have a bowl ready with some water for dipping hands in. Kid’s job: Get your hands a little bit wet and roll small balls of the fishcake mixture. Don’t worry too much about making perfect balls - you can flatten them into patties. Get the outside of the fishcakes damp again and push them into the bowl of crushed crackers - you want a light coating of crumbs all over the fishcakes. Kid’s job: Get your hands a little bit wet and roll small balls of the fishcake mixture. Don’t worry too much about making perfect balls - you can flatten them into patties. Get the outside of the fishcakes damp again and push them into the bowl of crushed crackers - you want a light coating of crumbs all over the fishcakes. Kid’s job: Pour the oil over the bottom of a baking tray and place the fishcakes on top. Turn them all over once so that they have a little oil on each side. An adult can place the baking tray into the preheated oven. Kid’s job: Pour the oil over the bottom of a baking tray and place the fishcakes on top. Turn them all over once so that they have a little oil on each side. An adult can place the baking tray into the preheated oven. Adult’s job: Bake the fishcakes for 10 minutes on one side and then turn the fishcakes over before placing them back in the oven for another 10 minutes or until the fishcakes are golden-brown. Carefully remove from the oven and leave to cool slightly before serving. Adult’s job: Bake the fishcakes for 10 minutes on one side and then turn the fishcakes over before placing them back in the oven for another 10 minutes or until the fishcakes are golden-brown. Carefully remove from the oven and leave to cool slightly before serving. Recipe tips You can freeze the fishcakes uncooked and then cook them from frozen-freeze them in a plastic tub on layers of greaseproof paper. You could use a couple of fillets of frozen or fresh fish. Wrap the fillets in foil and cook fresh fish for 15 minutes (or from frozen for 20-25 minutes) at 220C/425F/Gas 7. Add a slice of lemon or herbs such as rosemary, parsley or dill and a pinch of pepper before wrapping. It is always good to check for bones - kids often like doing this."
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Tuna melt recipe
An average of 4.7 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_tuna_melt_37852_16x9.jpg This classic tuna melt can be made in a frying pan! If you like a little more texture to your toastie, it also works well with a tablespoon of finely diced celery folded through the filling. 80g tinned tuna, drained1 spring onion, thinly sliced1 heaped tsp diced red onion or shallot50g/1¾oz extra mature or mature cheddar, grated1 tbsp mayonnaisetiny squeeze lemon juice2 thick slices white or wholemeal bread 1 tbsp butter, softened1 tsp olive oilsalt and freshly ground black pepper 80g tinned tuna, drained 1 spring onion, thinly sliced 1 heaped tsp diced red onion or shallot 50g/1¾oz extra mature or mature cheddar, grated 1 tbsp mayonnaise tiny squeeze lemon juice 2 thick slices white or wholemeal bread 1 tbsp butter, softened 1 tsp olive oil salt and freshly ground black pepper Method Tip the tuna into a bowl with the spring onion, red onion and cheddar. Use a fork to flake apart the tuna and mix everything together. Add the mayonnaise, lemon juice, lots of pepper and a little pinch of salt and fold together.Sandwich the filling between the two slices of bread, then butter the outsides of the sandwich.Heat the oil in a frying pan over a low heat. Add the sandwich and immediately sit a clean, small, flat-bottomed saucepan on top with a tin inside to squash the toastie down. Fry for 4–5 minutes, or until the bottom is crisp and golden and the filling is starting to ooze – if it browns quicker than this the filling won’t be melted enough. Flip and repeat to cook the other side. If it’s perfectly toasted but the filling is not quite melted enough, pop in the microwave for a minute. Serve immediately. Tip the tuna into a bowl with the spring onion, red onion and cheddar. Use a fork to flake apart the tuna and mix everything together. Add the mayonnaise, lemon juice, lots of pepper and a little pinch of salt and fold together. Tip the tuna into a bowl with the spring onion, red onion and cheddar. Use a fork to flake apart the tuna and mix everything together. Add the mayonnaise, lemon juice, lots of pepper and a little pinch of salt and fold together. Sandwich the filling between the two slices of bread, then butter the outsides of the sandwich. Sandwich the filling between the two slices of bread, then butter the outsides of the sandwich. Heat the oil in a frying pan over a low heat. Add the sandwich and immediately sit a clean, small, flat-bottomed saucepan on top with a tin inside to squash the toastie down. Fry for 4–5 minutes, or until the bottom is crisp and golden and the filling is starting to ooze – if it browns quicker than this the filling won’t be melted enough. Heat the oil in a frying pan over a low heat. Add the sandwich and immediately sit a clean, small, flat-bottomed saucepan on top with a tin inside to squash the toastie down. Fry for 4–5 minutes, or until the bottom is crisp and golden and the filling is starting to ooze – if it browns quicker than this the filling won’t be melted enough. Flip and repeat to cook the other side. If it’s perfectly toasted but the filling is not quite melted enough, pop in the microwave for a minute. Serve immediately. Flip and repeat to cook the other side. If it’s perfectly toasted but the filling is not quite melted enough, pop in the microwave for a minute. Serve immediately. Recipe tips Two for lunch? Double everything but the tuna – just use a 145g tin instead.
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"title": "Tuna melt 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/classic_tuna_melt_37852_16x9.jpg This classic tuna melt can be made in a frying pan! If you like a little more texture to your toastie, it also works well with a tablespoon of finely diced celery folded through the filling. 80g tinned tuna, drained1 spring onion, thinly sliced1 heaped tsp diced red onion or shallot50g/1¾oz extra mature or mature cheddar, grated1 tbsp mayonnaisetiny squeeze lemon juice2 thick slices white or wholemeal bread 1 tbsp butter, softened1 tsp olive oilsalt and freshly ground black pepper 80g tinned tuna, drained 1 spring onion, thinly sliced 1 heaped tsp diced red onion or shallot 50g/1¾oz extra mature or mature cheddar, grated 1 tbsp mayonnaise tiny squeeze lemon juice 2 thick slices white or wholemeal bread 1 tbsp butter, softened 1 tsp olive oil salt and freshly ground black pepper Method Tip the tuna into a bowl with the spring onion, red onion and cheddar. Use a fork to flake apart the tuna and mix everything together. Add the mayonnaise, lemon juice, lots of pepper and a little pinch of salt and fold together.Sandwich the filling between the two slices of bread, then butter the outsides of the sandwich.Heat the oil in a frying pan over a low heat. Add the sandwich and immediately sit a clean, small, flat-bottomed saucepan on top with a tin inside to squash the toastie down. Fry for 4–5 minutes, or until the bottom is crisp and golden and the filling is starting to ooze – if it browns quicker than this the filling won’t be melted enough. Flip and repeat to cook the other side. If it’s perfectly toasted but the filling is not quite melted enough, pop in the microwave for a minute. Serve immediately. Tip the tuna into a bowl with the spring onion, red onion and cheddar. Use a fork to flake apart the tuna and mix everything together. Add the mayonnaise, lemon juice, lots of pepper and a little pinch of salt and fold together. Tip the tuna into a bowl with the spring onion, red onion and cheddar. Use a fork to flake apart the tuna and mix everything together. Add the mayonnaise, lemon juice, lots of pepper and a little pinch of salt and fold together. Sandwich the filling between the two slices of bread, then butter the outsides of the sandwich. Sandwich the filling between the two slices of bread, then butter the outsides of the sandwich. Heat the oil in a frying pan over a low heat. Add the sandwich and immediately sit a clean, small, flat-bottomed saucepan on top with a tin inside to squash the toastie down. Fry for 4–5 minutes, or until the bottom is crisp and golden and the filling is starting to ooze – if it browns quicker than this the filling won’t be melted enough. Heat the oil in a frying pan over a low heat. Add the sandwich and immediately sit a clean, small, flat-bottomed saucepan on top with a tin inside to squash the toastie down. Fry for 4–5 minutes, or until the bottom is crisp and golden and the filling is starting to ooze – if it browns quicker than this the filling won’t be melted enough. Flip and repeat to cook the other side. If it’s perfectly toasted but the filling is not quite melted enough, pop in the microwave for a minute. Serve immediately. Flip and repeat to cook the other side. If it’s perfectly toasted but the filling is not quite melted enough, pop in the microwave for a minute. Serve immediately. Recipe tips Two for lunch? Double everything but the tuna – just use a 145g tin instead."
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Tinned mackerel spaghetti with breadcrumbs recipe
An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tinned_mackerel_58551_16x9.jpg Cheap and abundant in healthy fats, tinned mackerel is a great way to make your midweek pasta super-nutritious as well as convenient. These easy lemon chilli breadcrumbs are perfect to make with leftover bread and are delicious sprinkled over all types of pasta as a vegan alternative to Parmesan. Each serving provides 595 kcal, 21g protein, 90g carbohydrates (of which 9g sugars), 16g fat (of which 2g saturates), 6g fibre and 2g salt. 200g/7oz spaghetti110g tin smoked mackerel fillets50g/1¾oz slow-roasted cherry tomatoes, packed in oil1½ tsp extra virgin olive oilsmall handful flatleaf parsley, roughly chopped¼ lemon, juice onlyfreshly ground sea salt and black pepper 200g/7oz spaghetti 110g tin smoked mackerel fillets 50g/1¾oz slow-roasted cherry tomatoes, packed in oil 1½ tsp extra virgin olive oil small handful flatleaf parsley, roughly chopped ¼ lemon, juice only freshly ground sea salt and black pepper 1 tbsp extra virgin olive oilsmall handful fresh breadcrumbs (1 small slice bread, blended, if homemade)¼ tsp dried chilli flakes¼ lemon, finely grated zest only 1 tbsp extra virgin olive oil small handful fresh breadcrumbs (1 small slice bread, blended, if homemade) ¼ tsp dried chilli flakes ¼ lemon, finely grated zest only Method Cook the spaghetti in a large saucepan of boiling salted water, according to the packet instructions, checking for doneness after 10–12 minutes.Meanwhile, drain the mackerel and remove any excess oil from the slow-roasted tomatoes by dabbing them with kitchen paper. Roughly chop the tomatoes and place in a bowl. Add the mackerel, olive oil and parsley. Season generously with salt and pepper and set aside. To make the breadcrumbs, heat the oil in a medium–large frying pan over a medium-high heat. Once the oil is shimmering, add the breadcrumbs and gently fry for 3–4 minutes until golden. Remove the pan from the heat and stir in the chilli flakes and lemon zest. Set aside.Drain the spaghetti, reserving a little of the cooking water, and return the pasta to the pan. Stir in the mackerel mixture, seasoning to taste with lemon juice and a little more salt and pepper, if necessary. If you want a looser sauce, gradually stir in a little of the reserved pasta water until you have the desired consistency.Serve the pasta divided between two warm bowls, topped with a generous sprinkling of the breadcrumbs. Cook the spaghetti in a large saucepan of boiling salted water, according to the packet instructions, checking for doneness after 10–12 minutes. Cook the spaghetti in a large saucepan of boiling salted water, according to the packet instructions, checking for doneness after 10–12 minutes. Meanwhile, drain the mackerel and remove any excess oil from the slow-roasted tomatoes by dabbing them with kitchen paper. Roughly chop the tomatoes and place in a bowl. Add the mackerel, olive oil and parsley. Season generously with salt and pepper and set aside. Meanwhile, drain the mackerel and remove any excess oil from the slow-roasted tomatoes by dabbing them with kitchen paper. Roughly chop the tomatoes and place in a bowl. Add the mackerel, olive oil and parsley. Season generously with salt and pepper and set aside. To make the breadcrumbs, heat the oil in a medium–large frying pan over a medium-high heat. Once the oil is shimmering, add the breadcrumbs and gently fry for 3–4 minutes until golden. Remove the pan from the heat and stir in the chilli flakes and lemon zest. Set aside. To make the breadcrumbs, heat the oil in a medium–large frying pan over a medium-high heat. Once the oil is shimmering, add the breadcrumbs and gently fry for 3–4 minutes until golden. Remove the pan from the heat and stir in the chilli flakes and lemon zest. Set aside. Drain the spaghetti, reserving a little of the cooking water, and return the pasta to the pan. Drain the spaghetti, reserving a little of the cooking water, and return the pasta to the pan. Stir in the mackerel mixture, seasoning to taste with lemon juice and a little more salt and pepper, if necessary. If you want a looser sauce, gradually stir in a little of the reserved pasta water until you have the desired consistency. Stir in the mackerel mixture, seasoning to taste with lemon juice and a little more salt and pepper, if necessary. If you want a looser sauce, gradually stir in a little of the reserved pasta water until you have the desired consistency. Serve the pasta divided between two warm bowls, topped with a generous sprinkling of the breadcrumbs. Serve the pasta divided between two warm bowls, topped with a generous sprinkling of the breadcrumbs.
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"title": "Tinned mackerel spaghetti with breadcrumbs recipe",
"content": "An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tinned_mackerel_58551_16x9.jpg Cheap and abundant in healthy fats, tinned mackerel is a great way to make your midweek pasta super-nutritious as well as convenient. These easy lemon chilli breadcrumbs are perfect to make with leftover bread and are delicious sprinkled over all types of pasta as a vegan alternative to Parmesan. Each serving provides 595 kcal, 21g protein, 90g carbohydrates (of which 9g sugars), 16g fat (of which 2g saturates), 6g fibre and 2g salt. 200g/7oz spaghetti110g tin smoked mackerel fillets50g/1¾oz slow-roasted cherry tomatoes, packed in oil1½ tsp extra virgin olive oilsmall handful flatleaf parsley, roughly chopped¼ lemon, juice onlyfreshly ground sea salt and black pepper 200g/7oz spaghetti 110g tin smoked mackerel fillets 50g/1¾oz slow-roasted cherry tomatoes, packed in oil 1½ tsp extra virgin olive oil small handful flatleaf parsley, roughly chopped ¼ lemon, juice only freshly ground sea salt and black pepper 1 tbsp extra virgin olive oilsmall handful fresh breadcrumbs (1 small slice bread, blended, if homemade)¼ tsp dried chilli flakes¼ lemon, finely grated zest only 1 tbsp extra virgin olive oil small handful fresh breadcrumbs (1 small slice bread, blended, if homemade) ¼ tsp dried chilli flakes ¼ lemon, finely grated zest only Method Cook the spaghetti in a large saucepan of boiling salted water, according to the packet instructions, checking for doneness after 10–12 minutes.Meanwhile, drain the mackerel and remove any excess oil from the slow-roasted tomatoes by dabbing them with kitchen paper. Roughly chop the tomatoes and place in a bowl. Add the mackerel, olive oil and parsley. Season generously with salt and pepper and set aside. To make the breadcrumbs, heat the oil in a medium–large frying pan over a medium-high heat. Once the oil is shimmering, add the breadcrumbs and gently fry for 3–4 minutes until golden. Remove the pan from the heat and stir in the chilli flakes and lemon zest. Set aside.Drain the spaghetti, reserving a little of the cooking water, and return the pasta to the pan. Stir in the mackerel mixture, seasoning to taste with lemon juice and a little more salt and pepper, if necessary. If you want a looser sauce, gradually stir in a little of the reserved pasta water until you have the desired consistency.Serve the pasta divided between two warm bowls, topped with a generous sprinkling of the breadcrumbs. Cook the spaghetti in a large saucepan of boiling salted water, according to the packet instructions, checking for doneness after 10–12 minutes. Cook the spaghetti in a large saucepan of boiling salted water, according to the packet instructions, checking for doneness after 10–12 minutes. Meanwhile, drain the mackerel and remove any excess oil from the slow-roasted tomatoes by dabbing them with kitchen paper. Roughly chop the tomatoes and place in a bowl. Add the mackerel, olive oil and parsley. Season generously with salt and pepper and set aside. Meanwhile, drain the mackerel and remove any excess oil from the slow-roasted tomatoes by dabbing them with kitchen paper. Roughly chop the tomatoes and place in a bowl. Add the mackerel, olive oil and parsley. Season generously with salt and pepper and set aside. To make the breadcrumbs, heat the oil in a medium–large frying pan over a medium-high heat. Once the oil is shimmering, add the breadcrumbs and gently fry for 3–4 minutes until golden. Remove the pan from the heat and stir in the chilli flakes and lemon zest. Set aside. To make the breadcrumbs, heat the oil in a medium–large frying pan over a medium-high heat. Once the oil is shimmering, add the breadcrumbs and gently fry for 3–4 minutes until golden. Remove the pan from the heat and stir in the chilli flakes and lemon zest. Set aside. Drain the spaghetti, reserving a little of the cooking water, and return the pasta to the pan. Drain the spaghetti, reserving a little of the cooking water, and return the pasta to the pan. Stir in the mackerel mixture, seasoning to taste with lemon juice and a little more salt and pepper, if necessary. If you want a looser sauce, gradually stir in a little of the reserved pasta water until you have the desired consistency. Stir in the mackerel mixture, seasoning to taste with lemon juice and a little more salt and pepper, if necessary. If you want a looser sauce, gradually stir in a little of the reserved pasta water until you have the desired consistency. Serve the pasta divided between two warm bowls, topped with a generous sprinkling of the breadcrumbs. Serve the pasta divided between two warm bowls, topped with a generous sprinkling of the breadcrumbs."
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f85a3355a8b51ac4f93644dbfa9daaa61141468640940f8f56bd08fa58278b53
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Tuna fish cakes recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_cakes_with_sweet_04563_16x9.jpg These tuna fish cakes are a great way of using up leftover mashed potatoes, get the kids to help with the cooking and they may never ask for fish fingers again. Serve with easy sweet potato fries. 100g/3½oz light cream cheese 400g/14oz potatoes2 x 160g tins of tuna or salmon, or 320g/11½oz smoked mackerel½ tsp dried mixed herbs50g/1¾oz puffed rice cereal (such as Rice Krispies)1 free-range egg2 tbsp plain flouroilsalt and pepper 100g/3½oz light cream cheese 400g/14oz potatoes 2 x 160g tins of tuna or salmon, or 320g/11½oz smoked mackerel ½ tsp dried mixed herbs 50g/1¾oz puffed rice cereal (such as Rice Krispies) 1 free-range egg 2 tbsp plain flour oil salt and pepper 750g/1lb 10oz sweet potatoes, scrubbed clean 750g/1lb 10oz sweet potatoes, scrubbed clean Method Preheat the oven to 200C/180C/Gas 6. Take the cream cheese out of the fridge and put to one side so that it reaches room temperature.Peel the potatoes and then chop them in to pieces that are all the same size. Bring a saucepan of water to the boil and add the potatoes, boil until tender then drain. Tip back in to the saucepan and leave off the heat to steam dry for 5 minutes. Once dry, roughly mash the potatoes until completely broken up but not completely smooth. Leave to cool.Drain the tins of fish and add the contents to the mashed potatoes along with the dried herbs and cream cheese. Season with salt and pepper. Shape the mixture into 4 large balls, or 8 smaller balls. Flatten these balls into fish cake shapes, cover and put in the fridge while you prepare the sweet potato fries. (They can be stored in the fridge for up to 2 days at this point if you want to prepare them in advance.)To make the fries, slice the sweet potatoes into chip shapes about 1cm/½in thick and as long as the sweet potato is long. Put in a bowl and toss with 1 tablespoon of oil.Put the sweet potato fries on a baking tray and bake for 10 minutes while you prepare the fishcakes.Put the rice cereal into a freezer bag and scrunch it up to make breadcrumb-sized pieces. You might find it easiest to use a rolling pin to roll over the bag, breaking up the cereal inside.Put the egg into a shallow bowl and beat. Add the flour to a separate shallow bowl and the broken up rice cereal to one more shallow bowl. Take the fish cakes out of the fridge and dip them, one by one, into the flour, shake off any excess then dip into the egg, making sure all the sides are coated. Finally dip into the crushed cereal, pressing the cereal crumbs against the fish cakes and making sure all sides are completely covered. Grease the bottom of a baking tray with a little oil and put the fish cakes on the tray. Gently turn them in the oil so that both sides are coated.Put the tray of fishcakes in the oven after the fries have been in there for 10 minutes. Bake them all together for 10 more minutes then carefully turn the fishcakes and fries over. Bake for a final 10 minutes or until the fishcakes are crisp, golden-brown and hot all the way through.Serve the fishcakes warm with the sweet potato fries on the side. Preheat the oven to 200C/180C/Gas 6. Take the cream cheese out of the fridge and put to one side so that it reaches room temperature. Preheat the oven to 200C/180C/Gas 6. Take the cream cheese out of the fridge and put to one side so that it reaches room temperature. Peel the potatoes and then chop them in to pieces that are all the same size. Bring a saucepan of water to the boil and add the potatoes, boil until tender then drain. Tip back in to the saucepan and leave off the heat to steam dry for 5 minutes. Once dry, roughly mash the potatoes until completely broken up but not completely smooth. Leave to cool. Peel the potatoes and then chop them in to pieces that are all the same size. Bring a saucepan of water to the boil and add the potatoes, boil until tender then drain. Tip back in to the saucepan and leave off the heat to steam dry for 5 minutes. Once dry, roughly mash the potatoes until completely broken up but not completely smooth. Leave to cool. Drain the tins of fish and add the contents to the mashed potatoes along with the dried herbs and cream cheese. Season with salt and pepper. Drain the tins of fish and add the contents to the mashed potatoes along with the dried herbs and cream cheese. Season with salt and pepper. Shape the mixture into 4 large balls, or 8 smaller balls. Flatten these balls into fish cake shapes, cover and put in the fridge while you prepare the sweet potato fries. (They can be stored in the fridge for up to 2 days at this point if you want to prepare them in advance.) Shape the mixture into 4 large balls, or 8 smaller balls. Flatten these balls into fish cake shapes, cover and put in the fridge while you prepare the sweet potato fries. (They can be stored in the fridge for up to 2 days at this point if you want to prepare them in advance.) To make the fries, slice the sweet potatoes into chip shapes about 1cm/½in thick and as long as the sweet potato is long. Put in a bowl and toss with 1 tablespoon of oil. To make the fries, slice the sweet potatoes into chip shapes about 1cm/½in thick and as long as the sweet potato is long. Put in a bowl and toss with 1 tablespoon of oil. Put the sweet potato fries on a baking tray and bake for 10 minutes while you prepare the fishcakes. Put the sweet potato fries on a baking tray and bake for 10 minutes while you prepare the fishcakes. Put the rice cereal into a freezer bag and scrunch it up to make breadcrumb-sized pieces. You might find it easiest to use a rolling pin to roll over the bag, breaking up the cereal inside. Put the rice cereal into a freezer bag and scrunch it up to make breadcrumb-sized pieces. You might find it easiest to use a rolling pin to roll over the bag, breaking up the cereal inside. Put the egg into a shallow bowl and beat. Add the flour to a separate shallow bowl and the broken up rice cereal to one more shallow bowl. Take the fish cakes out of the fridge and dip them, one by one, into the flour, shake off any excess then dip into the egg, making sure all the sides are coated. Finally dip into the crushed cereal, pressing the cereal crumbs against the fish cakes and making sure all sides are completely covered. Put the egg into a shallow bowl and beat. Add the flour to a separate shallow bowl and the broken up rice cereal to one more shallow bowl. Take the fish cakes out of the fridge and dip them, one by one, into the flour, shake off any excess then dip into the egg, making sure all the sides are coated. Finally dip into the crushed cereal, pressing the cereal crumbs against the fish cakes and making sure all sides are completely covered. Grease the bottom of a baking tray with a little oil and put the fish cakes on the tray. Gently turn them in the oil so that both sides are coated. Grease the bottom of a baking tray with a little oil and put the fish cakes on the tray. Gently turn them in the oil so that both sides are coated. Put the tray of fishcakes in the oven after the fries have been in there for 10 minutes. Bake them all together for 10 more minutes then carefully turn the fishcakes and fries over. Bake for a final 10 minutes or until the fishcakes are crisp, golden-brown and hot all the way through. Put the tray of fishcakes in the oven after the fries have been in there for 10 minutes. Bake them all together for 10 more minutes then carefully turn the fishcakes and fries over. Bake for a final 10 minutes or until the fishcakes are crisp, golden-brown and hot all the way through. Serve the fishcakes warm with the sweet potato fries on the side. Serve the fishcakes warm with the sweet potato fries on the side. Recipe tips The coated fish cakes can be frozen with greaseproof paper between each layer. You can bake them in the oven from frozen if needed, just reduce the oven temperature to 180C/160C Fan/Gas 4 and up the cooking time to 35-40 mins, checking that the fishcakes are piping hot all the way through before serving.
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"url": "https://www.bbc.co.uk/food/recipes/fish_cakes_with_sweet_04563",
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"title": "Tuna fish cakes recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_cakes_with_sweet_04563_16x9.jpg These tuna fish cakes are a great way of using up leftover mashed potatoes, get the kids to help with the cooking and they may never ask for fish fingers again. Serve with easy sweet potato fries. 100g/3½oz light cream cheese 400g/14oz potatoes2 x 160g tins of tuna or salmon, or 320g/11½oz smoked mackerel½ tsp dried mixed herbs50g/1¾oz puffed rice cereal (such as Rice Krispies)1 free-range egg2 tbsp plain flouroilsalt and pepper 100g/3½oz light cream cheese 400g/14oz potatoes 2 x 160g tins of tuna or salmon, or 320g/11½oz smoked mackerel ½ tsp dried mixed herbs 50g/1¾oz puffed rice cereal (such as Rice Krispies) 1 free-range egg 2 tbsp plain flour oil salt and pepper 750g/1lb 10oz sweet potatoes, scrubbed clean 750g/1lb 10oz sweet potatoes, scrubbed clean Method Preheat the oven to 200C/180C/Gas 6. Take the cream cheese out of the fridge and put to one side so that it reaches room temperature.Peel the potatoes and then chop them in to pieces that are all the same size. Bring a saucepan of water to the boil and add the potatoes, boil until tender then drain. Tip back in to the saucepan and leave off the heat to steam dry for 5 minutes. Once dry, roughly mash the potatoes until completely broken up but not completely smooth. Leave to cool.Drain the tins of fish and add the contents to the mashed potatoes along with the dried herbs and cream cheese. Season with salt and pepper. Shape the mixture into 4 large balls, or 8 smaller balls. Flatten these balls into fish cake shapes, cover and put in the fridge while you prepare the sweet potato fries. (They can be stored in the fridge for up to 2 days at this point if you want to prepare them in advance.)To make the fries, slice the sweet potatoes into chip shapes about 1cm/½in thick and as long as the sweet potato is long. Put in a bowl and toss with 1 tablespoon of oil.Put the sweet potato fries on a baking tray and bake for 10 minutes while you prepare the fishcakes.Put the rice cereal into a freezer bag and scrunch it up to make breadcrumb-sized pieces. You might find it easiest to use a rolling pin to roll over the bag, breaking up the cereal inside.Put the egg into a shallow bowl and beat. Add the flour to a separate shallow bowl and the broken up rice cereal to one more shallow bowl. Take the fish cakes out of the fridge and dip them, one by one, into the flour, shake off any excess then dip into the egg, making sure all the sides are coated. Finally dip into the crushed cereal, pressing the cereal crumbs against the fish cakes and making sure all sides are completely covered. Grease the bottom of a baking tray with a little oil and put the fish cakes on the tray. Gently turn them in the oil so that both sides are coated.Put the tray of fishcakes in the oven after the fries have been in there for 10 minutes. Bake them all together for 10 more minutes then carefully turn the fishcakes and fries over. Bake for a final 10 minutes or until the fishcakes are crisp, golden-brown and hot all the way through.Serve the fishcakes warm with the sweet potato fries on the side. Preheat the oven to 200C/180C/Gas 6. Take the cream cheese out of the fridge and put to one side so that it reaches room temperature. Preheat the oven to 200C/180C/Gas 6. Take the cream cheese out of the fridge and put to one side so that it reaches room temperature. Peel the potatoes and then chop them in to pieces that are all the same size. Bring a saucepan of water to the boil and add the potatoes, boil until tender then drain. Tip back in to the saucepan and leave off the heat to steam dry for 5 minutes. Once dry, roughly mash the potatoes until completely broken up but not completely smooth. Leave to cool. Peel the potatoes and then chop them in to pieces that are all the same size. Bring a saucepan of water to the boil and add the potatoes, boil until tender then drain. Tip back in to the saucepan and leave off the heat to steam dry for 5 minutes. Once dry, roughly mash the potatoes until completely broken up but not completely smooth. Leave to cool. Drain the tins of fish and add the contents to the mashed potatoes along with the dried herbs and cream cheese. Season with salt and pepper. Drain the tins of fish and add the contents to the mashed potatoes along with the dried herbs and cream cheese. Season with salt and pepper. Shape the mixture into 4 large balls, or 8 smaller balls. Flatten these balls into fish cake shapes, cover and put in the fridge while you prepare the sweet potato fries. (They can be stored in the fridge for up to 2 days at this point if you want to prepare them in advance.) Shape the mixture into 4 large balls, or 8 smaller balls. Flatten these balls into fish cake shapes, cover and put in the fridge while you prepare the sweet potato fries. (They can be stored in the fridge for up to 2 days at this point if you want to prepare them in advance.) To make the fries, slice the sweet potatoes into chip shapes about 1cm/½in thick and as long as the sweet potato is long. Put in a bowl and toss with 1 tablespoon of oil. To make the fries, slice the sweet potatoes into chip shapes about 1cm/½in thick and as long as the sweet potato is long. Put in a bowl and toss with 1 tablespoon of oil. Put the sweet potato fries on a baking tray and bake for 10 minutes while you prepare the fishcakes. Put the sweet potato fries on a baking tray and bake for 10 minutes while you prepare the fishcakes. Put the rice cereal into a freezer bag and scrunch it up to make breadcrumb-sized pieces. You might find it easiest to use a rolling pin to roll over the bag, breaking up the cereal inside. Put the rice cereal into a freezer bag and scrunch it up to make breadcrumb-sized pieces. You might find it easiest to use a rolling pin to roll over the bag, breaking up the cereal inside. Put the egg into a shallow bowl and beat. Add the flour to a separate shallow bowl and the broken up rice cereal to one more shallow bowl. Take the fish cakes out of the fridge and dip them, one by one, into the flour, shake off any excess then dip into the egg, making sure all the sides are coated. Finally dip into the crushed cereal, pressing the cereal crumbs against the fish cakes and making sure all sides are completely covered. Put the egg into a shallow bowl and beat. Add the flour to a separate shallow bowl and the broken up rice cereal to one more shallow bowl. Take the fish cakes out of the fridge and dip them, one by one, into the flour, shake off any excess then dip into the egg, making sure all the sides are coated. Finally dip into the crushed cereal, pressing the cereal crumbs against the fish cakes and making sure all sides are completely covered. Grease the bottom of a baking tray with a little oil and put the fish cakes on the tray. Gently turn them in the oil so that both sides are coated. Grease the bottom of a baking tray with a little oil and put the fish cakes on the tray. Gently turn them in the oil so that both sides are coated. Put the tray of fishcakes in the oven after the fries have been in there for 10 minutes. Bake them all together for 10 more minutes then carefully turn the fishcakes and fries over. Bake for a final 10 minutes or until the fishcakes are crisp, golden-brown and hot all the way through. Put the tray of fishcakes in the oven after the fries have been in there for 10 minutes. Bake them all together for 10 more minutes then carefully turn the fishcakes and fries over. Bake for a final 10 minutes or until the fishcakes are crisp, golden-brown and hot all the way through. Serve the fishcakes warm with the sweet potato fries on the side. Serve the fishcakes warm with the sweet potato fries on the side. Recipe tips The coated fish cakes can be frozen with greaseproof paper between each layer. You can bake them in the oven from frozen if needed, just reduce the oven temperature to 180C/160C Fan/Gas 4 and up the cooking time to 35-40 mins, checking that the fishcakes are piping hot all the way through before serving."
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11b56dadfb18e8d2457686fb131d28ca9bbeed08c63874335eecc601f4dece8a
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Sardine bolognese recipe
An average of 4.4 out of 5 stars from 89 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sardine_bolognese_26520_16x9.jpg This sardine bolognese turns a few store-cupboard ingredients into a delicious meal for the whole family. 2 tbsp olive oil1 stick celery, finely chopped1 onion, finely chopped1 carrot, finely chopped1 tsp plain flour2 tins good-quality sardines1 garlic clove, roughly chopped1 bay leaf2 tsp soy sauce2 tsp Worcestershire sauce200ml/7fl oz red wine200ml/7fl oz passata or chopped tomatoes from a tin500ml/18fl oz chicken stock400g/14oz dried spaghetti50g/1¾oz Parmesan, finely grated 2 tbsp olive oil 1 stick celery, finely chopped 1 onion, finely chopped 1 carrot, finely chopped 1 tsp plain flour 2 tins good-quality sardines 1 garlic clove, roughly chopped 1 bay leaf 2 tsp soy sauce 2 tsp Worcestershire sauce 200ml/7fl oz red wine 200ml/7fl oz passata or chopped tomatoes from a tin 500ml/18fl oz chicken stock 400g/14oz dried spaghetti 50g/1¾oz Parmesan, finely grated Method Heat the oil in a large pan over a low heat, then gently fry the celery, onion and carrot for 10 minutes. Dust with the flour and cook for another 5 minutes. Add the sardines, garlic, bay, soy and Worcestershire sauce and stir well. Add the red wine and cook until most of the liquid has gone. Add the passata and cook for 2 minutes, whisking vigorously. Add the stock and cook until almost all the liquid has gone, whisking occasionally. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Mix the spaghetti through the sauce and serve scattered with plenty of Parmesan. Heat the oil in a large pan over a low heat, then gently fry the celery, onion and carrot for 10 minutes. Dust with the flour and cook for another 5 minutes. Heat the oil in a large pan over a low heat, then gently fry the celery, onion and carrot for 10 minutes. Dust with the flour and cook for another 5 minutes. Add the sardines, garlic, bay, soy and Worcestershire sauce and stir well. Add the red wine and cook until most of the liquid has gone. Add the passata and cook for 2 minutes, whisking vigorously. Add the sardines, garlic, bay, soy and Worcestershire sauce and stir well. Add the red wine and cook until most of the liquid has gone. Add the passata and cook for 2 minutes, whisking vigorously. Add the stock and cook until almost all the liquid has gone, whisking occasionally. Add the stock and cook until almost all the liquid has gone, whisking occasionally. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Mix the spaghetti through the sauce and serve scattered with plenty of Parmesan. Mix the spaghetti through the sauce and serve scattered with plenty of Parmesan.
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"url": "https://www.bbc.co.uk/food/recipes/sardine_bolognese_26520",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sardine bolognese recipe",
"content": "An average of 4.4 out of 5 stars from 89 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sardine_bolognese_26520_16x9.jpg This sardine bolognese turns a few store-cupboard ingredients into a delicious meal for the whole family. 2 tbsp olive oil1 stick celery, finely chopped1 onion, finely chopped1 carrot, finely chopped1 tsp plain flour2 tins good-quality sardines1 garlic clove, roughly chopped1 bay leaf2 tsp soy sauce2 tsp Worcestershire sauce200ml/7fl oz red wine200ml/7fl oz passata or chopped tomatoes from a tin500ml/18fl oz chicken stock400g/14oz dried spaghetti50g/1¾oz Parmesan, finely grated 2 tbsp olive oil 1 stick celery, finely chopped 1 onion, finely chopped 1 carrot, finely chopped 1 tsp plain flour 2 tins good-quality sardines 1 garlic clove, roughly chopped 1 bay leaf 2 tsp soy sauce 2 tsp Worcestershire sauce 200ml/7fl oz red wine 200ml/7fl oz passata or chopped tomatoes from a tin 500ml/18fl oz chicken stock 400g/14oz dried spaghetti 50g/1¾oz Parmesan, finely grated Method Heat the oil in a large pan over a low heat, then gently fry the celery, onion and carrot for 10 minutes. Dust with the flour and cook for another 5 minutes. Add the sardines, garlic, bay, soy and Worcestershire sauce and stir well. Add the red wine and cook until most of the liquid has gone. Add the passata and cook for 2 minutes, whisking vigorously. Add the stock and cook until almost all the liquid has gone, whisking occasionally. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Mix the spaghetti through the sauce and serve scattered with plenty of Parmesan. Heat the oil in a large pan over a low heat, then gently fry the celery, onion and carrot for 10 minutes. Dust with the flour and cook for another 5 minutes. Heat the oil in a large pan over a low heat, then gently fry the celery, onion and carrot for 10 minutes. Dust with the flour and cook for another 5 minutes. Add the sardines, garlic, bay, soy and Worcestershire sauce and stir well. Add the red wine and cook until most of the liquid has gone. Add the passata and cook for 2 minutes, whisking vigorously. Add the sardines, garlic, bay, soy and Worcestershire sauce and stir well. Add the red wine and cook until most of the liquid has gone. Add the passata and cook for 2 minutes, whisking vigorously. Add the stock and cook until almost all the liquid has gone, whisking occasionally. Add the stock and cook until almost all the liquid has gone, whisking occasionally. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Mix the spaghetti through the sauce and serve scattered with plenty of Parmesan. Mix the spaghetti through the sauce and serve scattered with plenty of Parmesan."
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White bean and fish gratin recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_bean_and_fish_14485_16x9.jpg Dr Rupy's easy fish gratin uses frozen fish and vegetables to keep costs down without compromising on flavour. Each serving provides 233 kcal, 17.5g protein, 18.6g carbohydrate (of which 5.9g sugars), 7.9g fat (of which 1.7g saturates), 8.5g fibre and 0.74g salt. In November 2023, this recipe was costed at an average of £1.29 per portion when checking prices at three UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil, plus extra for drizzling350g/12oz leek, roughly sliced300g/10½oz celeriac, cut into 1cm/½in cubes400g tin butter beans, drained and rinsed1 vegetable stock cube3 tbsp dried mixed herbs1 tbsp fennel seeds (optional)½ tbsp cornflour (or plain flour)400g/14oz frozen mixed vegetables300g/10½oz frozen white fish (thawed), cut into thick chunks50g/1¾oz day-old bread, crackers or mixed nuts, roughly blended into crumbssalt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 350g/12oz leek, roughly sliced 300g/10½oz celeriac, cut into 1cm/½in cubes 400g tin butter beans, drained and rinsed 1 vegetable stock cube 3 tbsp dried mixed herbs 1 tbsp fennel seeds (optional) ½ tbsp cornflour (or plain flour) 400g/14oz frozen mixed vegetables 300g/10½oz frozen white fish (thawed), cut into thick chunks 50g/1¾oz day-old bread, crackers or mixed nuts, roughly blended into crumbs salt and freshly ground black pepper Method Heat the oil in a large casserole over a medium heat and add the leek and celeriac. Season with salt and pepper, put the lid on and cook for 7–8 minutes until softened.Meanwhile, place half of the beans in a small blender with 300ml/10fl oz hot water.Add the vegetable stock cube and blitz. The mixture should be fairly loose. Add the mixed herbs, fennel seeds (if using) and blended bean mixture to the leek mixture and bring to a gentle simmer. Stir in the cornflour to thicken the mixture. Add the mixed vegetables, fish chunks and remaining beans and cover with a lid for another 5–8 minutes to cook through. At this point, preheat a grill to medium–high. Remove the lid of the casserole and scatter with the crumbs. Drizzle with olive oil, sprinkle with some salt and pop under the grill for 2–3 minutes until golden and bubbling. Remove from the heat and leave to stand for a few minutes before serving. Heat the oil in a large casserole over a medium heat and add the leek and celeriac. Season with salt and pepper, put the lid on and cook for 7–8 minutes until softened. Heat the oil in a large casserole over a medium heat and add the leek and celeriac. Season with salt and pepper, put the lid on and cook for 7–8 minutes until softened. Meanwhile, place half of the beans in a small blender with 300ml/10fl oz hot water. Meanwhile, place half of the beans in a small blender with 300ml/10fl oz hot water. Add the vegetable stock cube and blitz. The mixture should be fairly loose. Add the mixed herbs, fennel seeds (if using) and blended bean mixture to the leek mixture and bring to a gentle simmer. Stir in the cornflour to thicken the mixture. Add the vegetable stock cube and blitz. The mixture should be fairly loose. Add the mixed herbs, fennel seeds (if using) and blended bean mixture to the leek mixture and bring to a gentle simmer. Stir in the cornflour to thicken the mixture. Add the mixed vegetables, fish chunks and remaining beans and cover with a lid for another 5–8 minutes to cook through. At this point, preheat a grill to medium–high. Remove the lid of the casserole and scatter with the crumbs. Drizzle with olive oil, sprinkle with some salt and pop under the grill for 2–3 minutes until golden and bubbling. Remove from the heat and leave to stand for a few minutes before serving. Add the mixed vegetables, fish chunks and remaining beans and cover with a lid for another 5–8 minutes to cook through. At this point, preheat a grill to medium–high. Remove the lid of the casserole and scatter with the crumbs. Drizzle with olive oil, sprinkle with some salt and pop under the grill for 2–3 minutes until golden and bubbling. Remove from the heat and leave to stand for a few minutes before serving. Recipe tips You can swap out some of these ingredients if preferred. For celeriac, you can also use parsnip, sweet potato or turnip. For white fish, use prawns, tuna or more white beans to make it vegetarian. Instead of frozen mixed vegetables, use broad beans, peas or frozen green beans.
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"title": "White bean and fish gratin recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_bean_and_fish_14485_16x9.jpg Dr Rupy's easy fish gratin uses frozen fish and vegetables to keep costs down without compromising on flavour. Each serving provides 233 kcal, 17.5g protein, 18.6g carbohydrate (of which 5.9g sugars), 7.9g fat (of which 1.7g saturates), 8.5g fibre and 0.74g salt. In November 2023, this recipe was costed at an average of £1.29 per portion when checking prices at three UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil, plus extra for drizzling350g/12oz leek, roughly sliced300g/10½oz celeriac, cut into 1cm/½in cubes400g tin butter beans, drained and rinsed1 vegetable stock cube3 tbsp dried mixed herbs1 tbsp fennel seeds (optional)½ tbsp cornflour (or plain flour)400g/14oz frozen mixed vegetables300g/10½oz frozen white fish (thawed), cut into thick chunks50g/1¾oz day-old bread, crackers or mixed nuts, roughly blended into crumbssalt and freshly ground black pepper 2 tbsp olive oil, plus extra for drizzling 350g/12oz leek, roughly sliced 300g/10½oz celeriac, cut into 1cm/½in cubes 400g tin butter beans, drained and rinsed 1 vegetable stock cube 3 tbsp dried mixed herbs 1 tbsp fennel seeds (optional) ½ tbsp cornflour (or plain flour) 400g/14oz frozen mixed vegetables 300g/10½oz frozen white fish (thawed), cut into thick chunks 50g/1¾oz day-old bread, crackers or mixed nuts, roughly blended into crumbs salt and freshly ground black pepper Method Heat the oil in a large casserole over a medium heat and add the leek and celeriac. Season with salt and pepper, put the lid on and cook for 7–8 minutes until softened.Meanwhile, place half of the beans in a small blender with 300ml/10fl oz hot water.Add the vegetable stock cube and blitz. The mixture should be fairly loose. Add the mixed herbs, fennel seeds (if using) and blended bean mixture to the leek mixture and bring to a gentle simmer. Stir in the cornflour to thicken the mixture. Add the mixed vegetables, fish chunks and remaining beans and cover with a lid for another 5–8 minutes to cook through. At this point, preheat a grill to medium–high. Remove the lid of the casserole and scatter with the crumbs. Drizzle with olive oil, sprinkle with some salt and pop under the grill for 2–3 minutes until golden and bubbling. Remove from the heat and leave to stand for a few minutes before serving. Heat the oil in a large casserole over a medium heat and add the leek and celeriac. Season with salt and pepper, put the lid on and cook for 7–8 minutes until softened. Heat the oil in a large casserole over a medium heat and add the leek and celeriac. Season with salt and pepper, put the lid on and cook for 7–8 minutes until softened. Meanwhile, place half of the beans in a small blender with 300ml/10fl oz hot water. Meanwhile, place half of the beans in a small blender with 300ml/10fl oz hot water. Add the vegetable stock cube and blitz. The mixture should be fairly loose. Add the mixed herbs, fennel seeds (if using) and blended bean mixture to the leek mixture and bring to a gentle simmer. Stir in the cornflour to thicken the mixture. Add the vegetable stock cube and blitz. The mixture should be fairly loose. Add the mixed herbs, fennel seeds (if using) and blended bean mixture to the leek mixture and bring to a gentle simmer. Stir in the cornflour to thicken the mixture. Add the mixed vegetables, fish chunks and remaining beans and cover with a lid for another 5–8 minutes to cook through. At this point, preheat a grill to medium–high. Remove the lid of the casserole and scatter with the crumbs. Drizzle with olive oil, sprinkle with some salt and pop under the grill for 2–3 minutes until golden and bubbling. Remove from the heat and leave to stand for a few minutes before serving. Add the mixed vegetables, fish chunks and remaining beans and cover with a lid for another 5–8 minutes to cook through. At this point, preheat a grill to medium–high. Remove the lid of the casserole and scatter with the crumbs. Drizzle with olive oil, sprinkle with some salt and pop under the grill for 2–3 minutes until golden and bubbling. Remove from the heat and leave to stand for a few minutes before serving. Recipe tips You can swap out some of these ingredients if preferred. For celeriac, you can also use parsnip, sweet potato or turnip. For white fish, use prawns, tuna or more white beans to make it vegetarian. Instead of frozen mixed vegetables, use broad beans, peas or frozen green beans."
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eb07f0eff946962c3cdcb507e4758e933f6052ab35d38c2aef79dcd6f3cbd9d3
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Mexican rice recipe
An average of 4.4 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mexican_rice_89891_16x9.jpg A versatile side dish, tomato-flavoured Mexican rice with added vegetables is perfect with all kinds of main courses, or serve it with a fried egg for a tasty lunch. 200g/7oz basmati rice2 tbsp sunflower oil½ small white onion, finely chopped1 garlic clove, finely chopped2 tbsp tomato purée1 tbsp sea salt flakes480ml/16fl oz hot water1 carrot, finely diced50g/1¾oz frozen peas70g/2½oz frozen sweetcorn 200g/7oz basmati rice 2 tbsp sunflower oil ½ small white onion, finely chopped 1 garlic clove, finely chopped 2 tbsp tomato purée 1 tbsp sea salt flakes 480ml/16fl oz hot water 1 carrot, finely diced 50g/1¾oz frozen peas 70g/2½oz frozen sweetcorn Method Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside.Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes.Add the rice and fry for 1 minute.Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice. Slowly pour in the hot water. Mix gently and add the carrot, frozen peas and sweetcorn. Cover and simmer gently for 15 minutes or until the water has been absorbed.Turn the heat off and let it rest for 10 minutes before serving. To serve, carefully turn the rice onto a serving plate and fluff with a fork. Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside. Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside. Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes. Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes. Add the rice and fry for 1 minute. Add the rice and fry for 1 minute. Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice. Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice. Slowly pour in the hot water. Mix gently and add the carrot, frozen peas and sweetcorn. Cover and simmer gently for 15 minutes or until the water has been absorbed. Slowly pour in the hot water. Mix gently and add the carrot, frozen peas and sweetcorn. Cover and simmer gently for 15 minutes or until the water has been absorbed. Turn the heat off and let it rest for 10 minutes before serving. Turn the heat off and let it rest for 10 minutes before serving. To serve, carefully turn the rice onto a serving plate and fluff with a fork. To serve, carefully turn the rice onto a serving plate and fluff with a fork.
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"title": "Mexican rice 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/mexican_rice_89891_16x9.jpg A versatile side dish, tomato-flavoured Mexican rice with added vegetables is perfect with all kinds of main courses, or serve it with a fried egg for a tasty lunch. 200g/7oz basmati rice2 tbsp sunflower oil½ small white onion, finely chopped1 garlic clove, finely chopped2 tbsp tomato purée1 tbsp sea salt flakes480ml/16fl oz hot water1 carrot, finely diced50g/1¾oz frozen peas70g/2½oz frozen sweetcorn 200g/7oz basmati rice 2 tbsp sunflower oil ½ small white onion, finely chopped 1 garlic clove, finely chopped 2 tbsp tomato purée 1 tbsp sea salt flakes 480ml/16fl oz hot water 1 carrot, finely diced 50g/1¾oz frozen peas 70g/2½oz frozen sweetcorn Method Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside.Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes.Add the rice and fry for 1 minute.Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice. Slowly pour in the hot water. Mix gently and add the carrot, frozen peas and sweetcorn. Cover and simmer gently for 15 minutes or until the water has been absorbed.Turn the heat off and let it rest for 10 minutes before serving. To serve, carefully turn the rice onto a serving plate and fluff with a fork. Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside. Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside. Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes. Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes. Add the rice and fry for 1 minute. Add the rice and fry for 1 minute. Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice. Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice. Slowly pour in the hot water. Mix gently and add the carrot, frozen peas and sweetcorn. Cover and simmer gently for 15 minutes or until the water has been absorbed. Slowly pour in the hot water. Mix gently and add the carrot, frozen peas and sweetcorn. Cover and simmer gently for 15 minutes or until the water has been absorbed. Turn the heat off and let it rest for 10 minutes before serving. Turn the heat off and let it rest for 10 minutes before serving. To serve, carefully turn the rice onto a serving plate and fluff with a fork. To serve, carefully turn the rice onto a serving plate and fluff with a fork."
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7798abbe0afb0db9bfee3701ae9874b80d9c16b42a5b1b3459e59126b5f55323
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Pea fritters recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pea_fritters_28609_16x9.jpg These delicately flavoured pea fritters pair nicely with many accompaniments so they make a great standby brunch, lunch or dinner. Without the optional toppings, each fritter provides 76 kcal, 4g protein, 10g carbohydrates (of which 1g sugars), 2g fat (of which 0.7g saturates), 1.5g fibre and 0.2g salt. 150g/5½oz frozen peas2 spring onions, thinly sliced75g/2¾oz self-raising flour (or 75g/2¾oz plain flour plus ½ tsp baking powder)2 free-range eggs3 tbsp milk½ lemon, zest only1 tbsp finely chopped fresh mint, plus extra leaves to servefew splashes sunflower or vegetable oilcrumbled feta, to serve (optional)plain yoghurt, to serve (optional) 150g/5½oz frozen peas 2 spring onions, thinly sliced 75g/2¾oz self-raising flour (or 75g/2¾oz plain flour plus ½ tsp baking powder) 2 free-range eggs 3 tbsp milk ½ lemon, zest only 1 tbsp finely chopped fresh mint, plus extra leaves to serve few splashes sunflower or vegetable oil crumbled feta, to serve (optional) plain yoghurt, to serve (optional) Method Cook the peas according to the packet instructions. Drain and tip into cold water to cool quickly.Drain the cold peas and mash or pulse half of the peas in a small blender or food processor. Tip all of the peas into a large bowl with three-quarters of the spring onions and all of the flour. Mix together. Stir in the eggs and then the milk. Mix to a smooth batter. Add the lemon zest and mint and mix together.Preheat the oven to 125C/115C Fan/Gas ½. Add a splash of oil to a large, non-stick frying pan and use a kitchen towel to wipe over the pan. Place the pan over a low–medium heat and spoon in heaped tablespoons of the mixture. Cook for 2–3 minutes until the bottoms are golden brown, then carefully flip over each fritter and cook for 1–2 minutes until the bottom is again golden brown. Keep warm in the low oven or under foil and repeat with the rest of the batter, wiping the pan with oil each time.To serve, scatter over some of the extra mint leaves and the remaining spring onions. Add a crumble of feta and dollop of yoghurt, if using. Cook the peas according to the packet instructions. Drain and tip into cold water to cool quickly. Cook the peas according to the packet instructions. Drain and tip into cold water to cool quickly. Drain the cold peas and mash or pulse half of the peas in a small blender or food processor. Tip all of the peas into a large bowl with three-quarters of the spring onions and all of the flour. Mix together. Stir in the eggs and then the milk. Mix to a smooth batter. Add the lemon zest and mint and mix together. Drain the cold peas and mash or pulse half of the peas in a small blender or food processor. Tip all of the peas into a large bowl with three-quarters of the spring onions and all of the flour. Mix together. Stir in the eggs and then the milk. Mix to a smooth batter. Add the lemon zest and mint and mix together. Preheat the oven to 125C/115C Fan/Gas ½. Add a splash of oil to a large, non-stick frying pan and use a kitchen towel to wipe over the pan. Place the pan over a low–medium heat and spoon in heaped tablespoons of the mixture. Cook for 2–3 minutes until the bottoms are golden brown, then carefully flip over each fritter and cook for 1–2 minutes until the bottom is again golden brown. Keep warm in the low oven or under foil and repeat with the rest of the batter, wiping the pan with oil each time. Preheat the oven to 125C/115C Fan/Gas ½. Add a splash of oil to a large, non-stick frying pan and use a kitchen towel to wipe over the pan. Place the pan over a low–medium heat and spoon in heaped tablespoons of the mixture. Cook for 2–3 minutes until the bottoms are golden brown, then carefully flip over each fritter and cook for 1–2 minutes until the bottom is again golden brown. Keep warm in the low oven or under foil and repeat with the rest of the batter, wiping the pan with oil each time. To serve, scatter over some of the extra mint leaves and the remaining spring onions. Add a crumble of feta and dollop of yoghurt, if using. To serve, scatter over some of the extra mint leaves and the remaining spring onions. Add a crumble of feta and dollop of yoghurt, if using. Recipe tips The feta and yoghurt adds a Greek feel to these pea fritters. Try poached eggs and smoked salmon to start the day or crispy bacon with soured cream and spinach leaves for supper.
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"title": "Pea fritters recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pea_fritters_28609_16x9.jpg These delicately flavoured pea fritters pair nicely with many accompaniments so they make a great standby brunch, lunch or dinner. Without the optional toppings, each fritter provides 76 kcal, 4g protein, 10g carbohydrates (of which 1g sugars), 2g fat (of which 0.7g saturates), 1.5g fibre and 0.2g salt. 150g/5½oz frozen peas2 spring onions, thinly sliced75g/2¾oz self-raising flour (or 75g/2¾oz plain flour plus ½ tsp baking powder)2 free-range eggs3 tbsp milk½ lemon, zest only1 tbsp finely chopped fresh mint, plus extra leaves to servefew splashes sunflower or vegetable oilcrumbled feta, to serve (optional)plain yoghurt, to serve (optional) 150g/5½oz frozen peas 2 spring onions, thinly sliced 75g/2¾oz self-raising flour (or 75g/2¾oz plain flour plus ½ tsp baking powder) 2 free-range eggs 3 tbsp milk ½ lemon, zest only 1 tbsp finely chopped fresh mint, plus extra leaves to serve few splashes sunflower or vegetable oil crumbled feta, to serve (optional) plain yoghurt, to serve (optional) Method Cook the peas according to the packet instructions. Drain and tip into cold water to cool quickly.Drain the cold peas and mash or pulse half of the peas in a small blender or food processor. Tip all of the peas into a large bowl with three-quarters of the spring onions and all of the flour. Mix together. Stir in the eggs and then the milk. Mix to a smooth batter. Add the lemon zest and mint and mix together.Preheat the oven to 125C/115C Fan/Gas ½. Add a splash of oil to a large, non-stick frying pan and use a kitchen towel to wipe over the pan. Place the pan over a low–medium heat and spoon in heaped tablespoons of the mixture. Cook for 2–3 minutes until the bottoms are golden brown, then carefully flip over each fritter and cook for 1–2 minutes until the bottom is again golden brown. Keep warm in the low oven or under foil and repeat with the rest of the batter, wiping the pan with oil each time.To serve, scatter over some of the extra mint leaves and the remaining spring onions. Add a crumble of feta and dollop of yoghurt, if using. Cook the peas according to the packet instructions. Drain and tip into cold water to cool quickly. Cook the peas according to the packet instructions. Drain and tip into cold water to cool quickly. Drain the cold peas and mash or pulse half of the peas in a small blender or food processor. Tip all of the peas into a large bowl with three-quarters of the spring onions and all of the flour. Mix together. Stir in the eggs and then the milk. Mix to a smooth batter. Add the lemon zest and mint and mix together. Drain the cold peas and mash or pulse half of the peas in a small blender or food processor. Tip all of the peas into a large bowl with three-quarters of the spring onions and all of the flour. Mix together. Stir in the eggs and then the milk. Mix to a smooth batter. Add the lemon zest and mint and mix together. Preheat the oven to 125C/115C Fan/Gas ½. Add a splash of oil to a large, non-stick frying pan and use a kitchen towel to wipe over the pan. Place the pan over a low–medium heat and spoon in heaped tablespoons of the mixture. Cook for 2–3 minutes until the bottoms are golden brown, then carefully flip over each fritter and cook for 1–2 minutes until the bottom is again golden brown. Keep warm in the low oven or under foil and repeat with the rest of the batter, wiping the pan with oil each time. Preheat the oven to 125C/115C Fan/Gas ½. Add a splash of oil to a large, non-stick frying pan and use a kitchen towel to wipe over the pan. Place the pan over a low–medium heat and spoon in heaped tablespoons of the mixture. Cook for 2–3 minutes until the bottoms are golden brown, then carefully flip over each fritter and cook for 1–2 minutes until the bottom is again golden brown. Keep warm in the low oven or under foil and repeat with the rest of the batter, wiping the pan with oil each time. To serve, scatter over some of the extra mint leaves and the remaining spring onions. Add a crumble of feta and dollop of yoghurt, if using. To serve, scatter over some of the extra mint leaves and the remaining spring onions. Add a crumble of feta and dollop of yoghurt, if using. Recipe tips The feta and yoghurt adds a Greek feel to these pea fritters. Try poached eggs and smoked salmon to start the day or crispy bacon with soured cream and spinach leaves for supper."
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fde039f2617240e628d480c2b5657b9ac14259c98ea5333498f2d3ae253b514c
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Easy pea and ham soup recipe
An average of 4.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_pea_and_ham_17426_16x9.jpg Pea and ham soup is a really satisfying dinner, ready in 15 minutes, using simple ingredients you probably already have in the cupboard. Equipment and preparation: For this recipe you will need a stick blender. This meal, if served as four portions, provides 236kcal, 17g protein, 25g carbohydrate (of which 7g sugars), 6g fat (of which 2g saturates), 6g fibre and 0.9g salt per portion. 1 tbsp vegetable oil1 medium onion, finely chopped1 large potato (about 250g/9oz), cut into small cubes300g/10½oz frozen petits pois or garden peas400ml/14fl oz chicken stock, or vegetable stock if preferred200ml/7fl oz semi-skimmed or whole milk100g/3½oz thick cut hamsmall handful fresh mint leaves, optionalsalt and freshly ground black pepper 1 tbsp vegetable oil 1 medium onion, finely chopped 1 large potato (about 250g/9oz), cut into small cubes 300g/10½oz frozen petits pois or garden peas 400ml/14fl oz chicken stock, or vegetable stock if preferred 200ml/7fl oz semi-skimmed or whole milk 100g/3½oz thick cut ham small handful fresh mint leaves, optional salt and freshly ground black pepper Method Heat the oil in a large saucepan on low or medium heat, then add the onion and potato, season with salt and pepper, then stir to coat the vegetables in the oil. Take a piece of baking paper large enough to cover the top of the pan, scrunch it up then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly). Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent. Remove the paper. Add the peas and stock to the pan, then bring to the boil. Cook for a couple of minutes, or until all of the peas have floated to the top and are tender and bright.Take the pan off the heat. Using a stick blender, process the peas until very smooth. Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty. To serve, ladle the soup into bowls then scatter with the rest of the ham and a few torn mint leaves. Heat the oil in a large saucepan on low or medium heat, then add the onion and potato, season with salt and pepper, then stir to coat the vegetables in the oil. Heat the oil in a large saucepan on low or medium heat, then add the onion and potato, season with salt and pepper, then stir to coat the vegetables in the oil. Take a piece of baking paper large enough to cover the top of the pan, scrunch it up then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly). Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent. Take a piece of baking paper large enough to cover the top of the pan, scrunch it up then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly). Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent. Remove the paper. Add the peas and stock to the pan, then bring to the boil. Cook for a couple of minutes, or until all of the peas have floated to the top and are tender and bright. Remove the paper. Add the peas and stock to the pan, then bring to the boil. Cook for a couple of minutes, or until all of the peas have floated to the top and are tender and bright. Take the pan off the heat. Using a stick blender, process the peas until very smooth. Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty. Take the pan off the heat. Using a stick blender, process the peas until very smooth. Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty. To serve, ladle the soup into bowls then scatter with the rest of the ham and a few torn mint leaves. To serve, ladle the soup into bowls then scatter with the rest of the ham and a few torn mint leaves.
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"title": "Easy pea and ham soup recipe",
"content": "An average of 4.9 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_pea_and_ham_17426_16x9.jpg Pea and ham soup is a really satisfying dinner, ready in 15 minutes, using simple ingredients you probably already have in the cupboard. Equipment and preparation: For this recipe you will need a stick blender. This meal, if served as four portions, provides 236kcal, 17g protein, 25g carbohydrate (of which 7g sugars), 6g fat (of which 2g saturates), 6g fibre and 0.9g salt per portion. 1 tbsp vegetable oil1 medium onion, finely chopped1 large potato (about 250g/9oz), cut into small cubes300g/10½oz frozen petits pois or garden peas400ml/14fl oz chicken stock, or vegetable stock if preferred200ml/7fl oz semi-skimmed or whole milk100g/3½oz thick cut hamsmall handful fresh mint leaves, optionalsalt and freshly ground black pepper 1 tbsp vegetable oil 1 medium onion, finely chopped 1 large potato (about 250g/9oz), cut into small cubes 300g/10½oz frozen petits pois or garden peas 400ml/14fl oz chicken stock, or vegetable stock if preferred 200ml/7fl oz semi-skimmed or whole milk 100g/3½oz thick cut ham small handful fresh mint leaves, optional salt and freshly ground black pepper Method Heat the oil in a large saucepan on low or medium heat, then add the onion and potato, season with salt and pepper, then stir to coat the vegetables in the oil. Take a piece of baking paper large enough to cover the top of the pan, scrunch it up then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly). Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent. Remove the paper. Add the peas and stock to the pan, then bring to the boil. Cook for a couple of minutes, or until all of the peas have floated to the top and are tender and bright.Take the pan off the heat. Using a stick blender, process the peas until very smooth. Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty. To serve, ladle the soup into bowls then scatter with the rest of the ham and a few torn mint leaves. Heat the oil in a large saucepan on low or medium heat, then add the onion and potato, season with salt and pepper, then stir to coat the vegetables in the oil. Heat the oil in a large saucepan on low or medium heat, then add the onion and potato, season with salt and pepper, then stir to coat the vegetables in the oil. Take a piece of baking paper large enough to cover the top of the pan, scrunch it up then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly). Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent. Take a piece of baking paper large enough to cover the top of the pan, scrunch it up then unfold it. Lay the paper over the surface of the vegetables, sealing them in right to the edges of the pan (this helps cook the vegetables more quickly). Put a lid on the pan, cook on a low heat for 8-10 minutes, until the potatoes are tender and the onions are soft and translucent. Remove the paper. Add the peas and stock to the pan, then bring to the boil. Cook for a couple of minutes, or until all of the peas have floated to the top and are tender and bright. Remove the paper. Add the peas and stock to the pan, then bring to the boil. Cook for a couple of minutes, or until all of the peas have floated to the top and are tender and bright. Take the pan off the heat. Using a stick blender, process the peas until very smooth. Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty. Take the pan off the heat. Using a stick blender, process the peas until very smooth. Add the milk (or, if preferred, use more stock, water or cream). Tear in most of the ham. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty. To serve, ladle the soup into bowls then scatter with the rest of the ham and a few torn mint leaves. To serve, ladle the soup into bowls then scatter with the rest of the ham and a few torn mint leaves."
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Healthier ice cream recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthier_ice_cream_48698_16x9.jpg You don’t need an ice cream machine to make this moreish banana and berry ice cream. It’s healthier than most as it’s fruit based, with lower-fat dairy products adding creaminess. Each serving provides 162 kcal, 7g protein, 32g carbohydrates (of which 30g sugars), 0g fat (of which 0g saturates), 1.5g fibre and 0.1g salt. 6 large, ripe bananas (about 700g/1lb 9oz), thickly sliced200g/7oz mixed frozen berries300g/10½oz fat-free Greek-style yoghurt175g/6oz light condensed milk1 tsp vanilla extract 6 large, ripe bananas (about 700g/1lb 9oz), thickly sliced 200g/7oz mixed frozen berries 300g/10½oz fat-free Greek-style yoghurt 175g/6oz light condensed milk 1 tsp vanilla extract Method Freeze the sliced bananas in a freezerproof bag for 3–4 hours, until solid.Whizz the frozen berries with half the yoghurt in a food processor until fairly smooth. Turn out of the processor and set aside.Put the frozen bananas in the food processor with the condensed milk, vanilla and the remaining yoghurt and blend until smooth. Turn out into a wide bowl, and swirl through the berry mixture.Spoon into a lidded freezerproof container and freeze for 3–4 hours, or until ready to serve. Freeze the sliced bananas in a freezerproof bag for 3–4 hours, until solid. Freeze the sliced bananas in a freezerproof bag for 3–4 hours, until solid. Whizz the frozen berries with half the yoghurt in a food processor until fairly smooth. Turn out of the processor and set aside. Whizz the frozen berries with half the yoghurt in a food processor until fairly smooth. Turn out of the processor and set aside. Put the frozen bananas in the food processor with the condensed milk, vanilla and the remaining yoghurt and blend until smooth. Turn out into a wide bowl, and swirl through the berry mixture. Put the frozen bananas in the food processor with the condensed milk, vanilla and the remaining yoghurt and blend until smooth. Turn out into a wide bowl, and swirl through the berry mixture. Spoon into a lidded freezerproof container and freeze for 3–4 hours, or until ready to serve. Spoon into a lidded freezerproof container and freeze for 3–4 hours, or until ready to serve.
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"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthier_ice_cream_48698_16x9.jpg You don’t need an ice cream machine to make this moreish banana and berry ice cream. It’s healthier than most as it’s fruit based, with lower-fat dairy products adding creaminess. Each serving provides 162 kcal, 7g protein, 32g carbohydrates (of which 30g sugars), 0g fat (of which 0g saturates), 1.5g fibre and 0.1g salt. 6 large, ripe bananas (about 700g/1lb 9oz), thickly sliced200g/7oz mixed frozen berries300g/10½oz fat-free Greek-style yoghurt175g/6oz light condensed milk1 tsp vanilla extract 6 large, ripe bananas (about 700g/1lb 9oz), thickly sliced 200g/7oz mixed frozen berries 300g/10½oz fat-free Greek-style yoghurt 175g/6oz light condensed milk 1 tsp vanilla extract Method Freeze the sliced bananas in a freezerproof bag for 3–4 hours, until solid.Whizz the frozen berries with half the yoghurt in a food processor until fairly smooth. Turn out of the processor and set aside.Put the frozen bananas in the food processor with the condensed milk, vanilla and the remaining yoghurt and blend until smooth. Turn out into a wide bowl, and swirl through the berry mixture.Spoon into a lidded freezerproof container and freeze for 3–4 hours, or until ready to serve. Freeze the sliced bananas in a freezerproof bag for 3–4 hours, until solid. Freeze the sliced bananas in a freezerproof bag for 3–4 hours, until solid. Whizz the frozen berries with half the yoghurt in a food processor until fairly smooth. Turn out of the processor and set aside. Whizz the frozen berries with half the yoghurt in a food processor until fairly smooth. Turn out of the processor and set aside. Put the frozen bananas in the food processor with the condensed milk, vanilla and the remaining yoghurt and blend until smooth. Turn out into a wide bowl, and swirl through the berry mixture. Put the frozen bananas in the food processor with the condensed milk, vanilla and the remaining yoghurt and blend until smooth. Turn out into a wide bowl, and swirl through the berry mixture. Spoon into a lidded freezerproof container and freeze for 3–4 hours, or until ready to serve. Spoon into a lidded freezerproof container and freeze for 3–4 hours, or until ready to serve."
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Healthy granola recipe
Healthy granola with berry compôte An average of 4.2 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_granola_with_01268_16x9.jpg Making your own healthy granola is surprisingly easy, and cheap! Dr Rupy's recipe tastes great with berry compôte and yoghurt, and it's well under £1 per portion. Customise it with whatever nuts, seeds and dried fruits you need to use up in the cupboard. Each serving provides 377 kcal, 12g protein, 54g carbohydrate (of which 30g sugars), 11g fat (of which 3g saturates), 7g fibre and 0.2g salt. 3 free-range egg whites60g/2¼oz honey2 oranges, finely grated zest only (reserve the juice for the compôte)½ tsp ground cinnamon or mixed spice 150g/5½oz rolled oats75g/2½oz puffed rice (cornflakes or bran flakes)75g/2½oz mixed seeds150g/5½oz raisinspinch salt 3 free-range egg whites 60g/2¼oz honey 2 oranges, finely grated zest only (reserve the juice for the compôte) ½ tsp ground cinnamon or mixed spice 150g/5½oz rolled oats 75g/2½oz puffed rice (cornflakes or bran flakes) 75g/2½oz mixed seeds 150g/5½oz raisins pinch salt 350g/12oz frozen mixed berries2 oranges, juice only 350g/12oz frozen mixed berries 2 oranges, juice only 150g/5½oz Greek yoghurt (per serving) 150g/5½oz Greek yoghurt (per serving) Method Preheat the oven to 180C/160C Fan/Gas 4. To make the granola, whisk the egg whites, honey, orange zest, cinnamon or mixed spice and salt together in a large bowl. Add the oats, puffed rice and seeds and stir together, making sure everything is evenly coated.Tip the mixture onto a large, non-stick baking tray and bake for 30 minutes. Add the raisins, give everything a good stir, then bake for a further 10 minutes.Remove from the oven and leave to cool completely. When the granola is cool, scrunch it with your hands to break up any large pieces.Meanwhile, combine the compôte ingredients in a saucepan, bring to a simmer, then cook gently for 10 minutes until reduced and syrupy. Remove from the heat and leave to cool.Serve the granola with the yoghurt and compôte. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the granola, whisk the egg whites, honey, orange zest, cinnamon or mixed spice and salt together in a large bowl. Add the oats, puffed rice and seeds and stir together, making sure everything is evenly coated. To make the granola, whisk the egg whites, honey, orange zest, cinnamon or mixed spice and salt together in a large bowl. Add the oats, puffed rice and seeds and stir together, making sure everything is evenly coated. Tip the mixture onto a large, non-stick baking tray and bake for 30 minutes. Add the raisins, give everything a good stir, then bake for a further 10 minutes. Tip the mixture onto a large, non-stick baking tray and bake for 30 minutes. Add the raisins, give everything a good stir, then bake for a further 10 minutes. Remove from the oven and leave to cool completely. When the granola is cool, scrunch it with your hands to break up any large pieces. Remove from the oven and leave to cool completely. When the granola is cool, scrunch it with your hands to break up any large pieces. Meanwhile, combine the compôte ingredients in a saucepan, bring to a simmer, then cook gently for 10 minutes until reduced and syrupy. Remove from the heat and leave to cool. Meanwhile, combine the compôte ingredients in a saucepan, bring to a simmer, then cook gently for 10 minutes until reduced and syrupy. Remove from the heat and leave to cool. Serve the granola with the yoghurt and compôte. Serve the granola with the yoghurt and compôte. Recipe tips The granola will keep, in an airtight container, for two weeks. You can swap the rice pops for cornflakes or bran flakes. Use the egg yolks for a batch of Mary Berry's custard.or a rich crème brûlée. Raisins tend to be the cheapest dried fruit, but you can use a mixture. Try chopped dried apricots, figs or cranberries. If you’re avoiding dairy, swap the yoghurt for a soya or coconut alternative.
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"content": "Healthy granola with berry compôte An average of 4.2 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_granola_with_01268_16x9.jpg Making your own healthy granola is surprisingly easy, and cheap! Dr Rupy's recipe tastes great with berry compôte and yoghurt, and it's well under £1 per portion. Customise it with whatever nuts, seeds and dried fruits you need to use up in the cupboard. Each serving provides 377 kcal, 12g protein, 54g carbohydrate (of which 30g sugars), 11g fat (of which 3g saturates), 7g fibre and 0.2g salt. 3 free-range egg whites60g/2¼oz honey2 oranges, finely grated zest only (reserve the juice for the compôte)½ tsp ground cinnamon or mixed spice 150g/5½oz rolled oats75g/2½oz puffed rice (cornflakes or bran flakes)75g/2½oz mixed seeds150g/5½oz raisinspinch salt 3 free-range egg whites 60g/2¼oz honey 2 oranges, finely grated zest only (reserve the juice for the compôte) ½ tsp ground cinnamon or mixed spice 150g/5½oz rolled oats 75g/2½oz puffed rice (cornflakes or bran flakes) 75g/2½oz mixed seeds 150g/5½oz raisins pinch salt 350g/12oz frozen mixed berries2 oranges, juice only 350g/12oz frozen mixed berries 2 oranges, juice only 150g/5½oz Greek yoghurt (per serving) 150g/5½oz Greek yoghurt (per serving) Method Preheat the oven to 180C/160C Fan/Gas 4. To make the granola, whisk the egg whites, honey, orange zest, cinnamon or mixed spice and salt together in a large bowl. Add the oats, puffed rice and seeds and stir together, making sure everything is evenly coated.Tip the mixture onto a large, non-stick baking tray and bake for 30 minutes. Add the raisins, give everything a good stir, then bake for a further 10 minutes.Remove from the oven and leave to cool completely. When the granola is cool, scrunch it with your hands to break up any large pieces.Meanwhile, combine the compôte ingredients in a saucepan, bring to a simmer, then cook gently for 10 minutes until reduced and syrupy. Remove from the heat and leave to cool.Serve the granola with the yoghurt and compôte. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the granola, whisk the egg whites, honey, orange zest, cinnamon or mixed spice and salt together in a large bowl. Add the oats, puffed rice and seeds and stir together, making sure everything is evenly coated. To make the granola, whisk the egg whites, honey, orange zest, cinnamon or mixed spice and salt together in a large bowl. Add the oats, puffed rice and seeds and stir together, making sure everything is evenly coated. Tip the mixture onto a large, non-stick baking tray and bake for 30 minutes. Add the raisins, give everything a good stir, then bake for a further 10 minutes. Tip the mixture onto a large, non-stick baking tray and bake for 30 minutes. Add the raisins, give everything a good stir, then bake for a further 10 minutes. Remove from the oven and leave to cool completely. When the granola is cool, scrunch it with your hands to break up any large pieces. Remove from the oven and leave to cool completely. When the granola is cool, scrunch it with your hands to break up any large pieces. Meanwhile, combine the compôte ingredients in a saucepan, bring to a simmer, then cook gently for 10 minutes until reduced and syrupy. Remove from the heat and leave to cool. Meanwhile, combine the compôte ingredients in a saucepan, bring to a simmer, then cook gently for 10 minutes until reduced and syrupy. Remove from the heat and leave to cool. Serve the granola with the yoghurt and compôte. Serve the granola with the yoghurt and compôte. Recipe tips The granola will keep, in an airtight container, for two weeks. You can swap the rice pops for cornflakes or bran flakes. Use the egg yolks for a batch of Mary Berry's custard.or a rich crème brûlée. Raisins tend to be the cheapest dried fruit, but you can use a mixture. Try chopped dried apricots, figs or cranberries. If you’re avoiding dairy, swap the yoghurt for a soya or coconut alternative."
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How to save £60 a month on your food shop
The average UK family household spends about £60 a month on food that is thrown away, according to food waste campaign group WRAP – that's more than £700 a year. As the cost of food rises and inflation squeezes the household budget, no one can afford to be throwing money away on wasted food. Not only is there a vital cost to save, food waste generates greenhouse gases such as carbon dioxide and methane and increases plastic waste too. If we stopped throwing away food in the UK, it would have the same impact on our carbon footprint as taking one in five cars off the road. We've put together a quick guide to using the UK's most wasted foods. Are you prone to ditching sprouted potatoes, black bananas or pouring away milk that's gone off? With hundreds of recipes to help you use everything you buy, those days are over. Bread – 20 million slices are wasted every day Bread can do two things when past its prime: go stale or go mouldy. Stale bread is fine for making loads of delicious recipes, most simply a quick eggy bread or its classy cousin French toast. Blend stale bread (including crusts) for breadcrumbs. Store a bag in the freezer to dip into for fish cakes, stuffing or potato croquettes. Toast stale bread, drizzled in oil, in the oven to make tasty croûtons to top soup or salads. Treat wraps and pittas in the same way to make excellent healthy crisps and pitta chips. Puddings using stale bread are classic British favourites: queen of puddings, summer pudding and bread pudding. The Food Standards Agency (FSA) recommends against eating mouldy bread. Watch our video for ideas on how to store bread to stave off mould and store your bread correctly. Quick tips for storing bread to last longer, how to revive stale bread or transform it in delicious recipes. Milk – 3.1 million glasses wasted every day If milk smells sour, don’t drink it. It is sometimes drinkable after its use-by date, but it can also go off before the date if it isn't stored properly. If it has gone sour, you can use it in baking as the heat of the oven will kill off potential pathogens. One substitue for buttermilk is to artificially "sour" milk by adding vinegar or lemon juice. No need if you have some milk past its best: use it in buttermilk scones, soda bread or cobbler topping. If you're not getting through the milk in your fridge before it goes off, you can always freeze a bottle of milk. Or check the temperature of your fridge to ensure it's keeping food cold enough. Vegetables Potatoes – 4.4 million wasted every day Potatoes are the most commonly thrown away food in the UK. If they've gone soft, mushy, wrinkly, cracked, green or mouldy, don't eat them. But if they've just started to sprout little shoots, no worries, just chop them off and use them in any of our delicous potato recipes. If you have leftover mash, you can use it in bubble and squeak, fishcakes or potato pancakes. Root vegetables Almost 100 thousand tonnes of carrots are thrown away every year in the UK. If you find you're throwing root veggies away, try making a batch of vegetable soup for lunches. A tray of roast root veg eats well cold and goes in sandwiches, salads and grain bowls. Even the trimmings of your vegetables can be frozen in a bag to make free veg stock. Top tip for reviving carrots: put them in a glass of water in the fridge until they are less shrivelled; they’re not perfect but they’ll be usable again. Fridge vegetables If you’ve got a fridge drawer full of tired veg, fear not. Broccoli, peppers and mushrooms are high on the list of wasted veg, but there are lots of ways to use up odds and ends in our fridge-raid recipes, from saag aloo to savoury pancakes. Don't use vegetables if they become slimy or mouldy. Fresh herbs and spices Chopped herbs don’t last long and if you forget to use them they will become slimy, yellow and unusable. You can freeze herbs, chillies and ginger and then grate, chop or crumble them into your cooking straight from frozen. Meat, including 2.2m slices of ham Chicken, bacon and ham are the most popular meats in the UK and they're also the most wasted. This is where you can really save money on these pricey products by using them to their fullest. If you don't have a definite day you know you'll cook a pack of meat, pop it into the freezer. Check our list of how long foods keep in the freezer to know how much time you've bought yourself. Alternatively, cook that packet of meat straight away and use the leftover cooked meat in lunches over the next three days. Slice cooked chicken into thin strips for quick leftover chicken fajitas or soup or curry – just be sure to heat it right through. Cooked bacon or ham can be added to pea soup, a frittata or pasta. Store cooked meat in sealed boxes in the fridge for 3–4 days, but make sure you refrigerate it immediately and store it away from raw meat to avoid cross-contamination. 86,000 lettuces and 1.2m tomatoes thrown away every day Bagged salad is particularly easy to ignore until it turns to soup, and not the good kind. If the leaves are a little limp you can soak them in cold water for 5-10 minutes and they should crisp up again. Buy sturdier lettuce such as Little Gem or Cos that will last longer. Rocket tends to store well, too and is a key part of our any salad leaf pesto. Tomatoes Tomatoes can easily go mushy and mouldy. Don’t eat a mouldy tomato, but tomatoes that are a little wrinkly are fine to cook. Roast a tray of cherry tomatoes for a tomato risotto or cherry tomato sauce. If you only have a few, add them to a tin of tomatoes in any dish that calls for it. Quick tips for storing your salad veg to last longer, plus ideas for using it up. Fruit, including 920,000 bananas wasted every day British families throw away £80 million worth of bananas every year. Surprisingly, more than 1 in 10 customers say they throw away bananas if there's any green on the skin. Store bananas at room temperature rather than in the fridge. If your bananas are a little soft and brown, peel, slice and freeze them to use in smoothie recipes or instant banana ice-cream. If you're not completely over it, there's always banana bread! Apples – 800,000 apples wasted per day Never eat a mouldy apple, but a wrinkly apple still makes a delicious apple crumble or apple cake. If you don't need the excuse to eat more puddings, stewed apple is delicious for breakfast with yoghurt or porridge. Citrus fruits – 720,000 oranges wasted each day The acid in citrus fruit usually prevents the growth of harmful bacteria, but it won’t stop mould. Throw citrus fruit away if it has started to go mouldy. You can slice and freeze lemons, oranges and limes, then pop straight into drinks. (Frozen grapes, blueberries and strawberries also make great ice-cubes.) Juice oranges for smoothies, slice them into salads and just eat more fruit as a snack or dessert. Storing fruit, other than bananas, in the fridge will help it last longer. If you don't get through fruit fast enough, maybe switch to frozen or tinned fruits that you can eat as you like. Our top tips Plan your meals The number one way to reduce waste is to know what you need (and what you don't) before you buy it. Making a list of recipes you'll cook each day also saves your tired brain one more job at the end of the day. Avoid impulse purchases We're as likely as the next person to make a purchase in the "whoopsie aisle". And multi-buys are so tempting when you think of the savings, but it's no saving if you throw it away. Stick to the plan. Cook it for convenience Cooked food, ready to eat from the fridge, is more convenient and easy to use than raw. Batch cooking meat and vegetables is like a gift to future you. It doesn't have to be a complicated recipe, just giving food a simple roasting will make it ten times more delicious. Do you already have it? Check your fridge and cupboards while making a shopping list - even if it's taking a quick picture of your fridge to take with you. If you already have an ingredient (or the constituent parts), you don't need to buy more. Food Standards Agency advice The FSA advises people "not to eat food that is obviously rotten or containing mould due to potential risks from the mould. This advice is especially important for people in vulnerable groups, which includes children, the elderly, pregnant women and those who have a weakened immune system. It is possible that removing the mould and a significant amount of the surrounding product could remove any unseen toxins that are present, but there is no guarantee that doing so would remove them all." Last reviewed January 2022
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"content": "The average UK family household spends about £60 a month on food that is thrown away, according to food waste campaign group WRAP – that's more than £700 a year. As the cost of food rises and inflation squeezes the household budget, no one can afford to be throwing money away on wasted food. Not only is there a vital cost to save, food waste generates greenhouse gases such as carbon dioxide and methane and increases plastic waste too. If we stopped throwing away food in the UK, it would have the same impact on our carbon footprint as taking one in five cars off the road. We've put together a quick guide to using the UK's most wasted foods. Are you prone to ditching sprouted potatoes, black bananas or pouring away milk that's gone off? With hundreds of recipes to help you use everything you buy, those days are over. Bread – 20 million slices are wasted every day Bread can do two things when past its prime: go stale or go mouldy. Stale bread is fine for making loads of delicious recipes, most simply a quick eggy bread or its classy cousin French toast. Blend stale bread (including crusts) for breadcrumbs. Store a bag in the freezer to dip into for fish cakes, stuffing or potato croquettes. Toast stale bread, drizzled in oil, in the oven to make tasty croûtons to top soup or salads. Treat wraps and pittas in the same way to make excellent healthy crisps and pitta chips. Puddings using stale bread are classic British favourites: queen of puddings, summer pudding and bread pudding. The Food Standards Agency (FSA) recommends against eating mouldy bread. Watch our video for ideas on how to store bread to stave off mould and store your bread correctly. Quick tips for storing bread to last longer, how to revive stale bread or transform it in delicious recipes. Milk – 3.1 million glasses wasted every day If milk smells sour, don’t drink it. It is sometimes drinkable after its use-by date, but it can also go off before the date if it isn't stored properly. If it has gone sour, you can use it in baking as the heat of the oven will kill off potential pathogens. One substitue for buttermilk is to artificially \"sour\" milk by adding vinegar or lemon juice. No need if you have some milk past its best: use it in buttermilk scones, soda bread or cobbler topping. If you're not getting through the milk in your fridge before it goes off, you can always freeze a bottle of milk. Or check the temperature of your fridge to ensure it's keeping food cold enough. Vegetables Potatoes – 4.4 million wasted every day Potatoes are the most commonly thrown away food in the UK. If they've gone soft, mushy, wrinkly, cracked, green or mouldy, don't eat them. But if they've just started to sprout little shoots, no worries, just chop them off and use them in any of our delicous potato recipes. If you have leftover mash, you can use it in bubble and squeak, fishcakes or potato pancakes. Root vegetables Almost 100 thousand tonnes of carrots are thrown away every year in the UK. If you find you're throwing root veggies away, try making a batch of vegetable soup for lunches. A tray of roast root veg eats well cold and goes in sandwiches, salads and grain bowls. Even the trimmings of your vegetables can be frozen in a bag to make free veg stock. Top tip for reviving carrots: put them in a glass of water in the fridge until they are less shrivelled; they’re not perfect but they’ll be usable again. Fridge vegetables If you’ve got a fridge drawer full of tired veg, fear not. Broccoli, peppers and mushrooms are high on the list of wasted veg, but there are lots of ways to use up odds and ends in our fridge-raid recipes, from saag aloo to savoury pancakes. Don't use vegetables if they become slimy or mouldy. Fresh herbs and spices Chopped herbs don’t last long and if you forget to use them they will become slimy, yellow and unusable. You can freeze herbs, chillies and ginger and then grate, chop or crumble them into your cooking straight from frozen. Meat, including 2.2m slices of ham Chicken, bacon and ham are the most popular meats in the UK and they're also the most wasted. This is where you can really save money on these pricey products by using them to their fullest. If you don't have a definite day you know you'll cook a pack of meat, pop it into the freezer. Check our list of how long foods keep in the freezer to know how much time you've bought yourself. Alternatively, cook that packet of meat straight away and use the leftover cooked meat in lunches over the next three days. Slice cooked chicken into thin strips for quick leftover chicken fajitas or soup or curry – just be sure to heat it right through. Cooked bacon or ham can be added to pea soup, a frittata or pasta. Store cooked meat in sealed boxes in the fridge for 3–4 days, but make sure you refrigerate it immediately and store it away from raw meat to avoid cross-contamination. 86,000 lettuces and 1.2m tomatoes thrown away every day Bagged salad is particularly easy to ignore until it turns to soup, and not the good kind. If the leaves are a little limp you can soak them in cold water for 5-10 minutes and they should crisp up again. Buy sturdier lettuce such as Little Gem or Cos that will last longer. Rocket tends to store well, too and is a key part of our any salad leaf pesto. Tomatoes Tomatoes can easily go mushy and mouldy. Don’t eat a mouldy tomato, but tomatoes that are a little wrinkly are fine to cook. Roast a tray of cherry tomatoes for a tomato risotto or cherry tomato sauce. If you only have a few, add them to a tin of tomatoes in any dish that calls for it. Quick tips for storing your salad veg to last longer, plus ideas for using it up. Fruit, including 920,000 bananas wasted every day British families throw away £80 million worth of bananas every year. Surprisingly, more than 1 in 10 customers say they throw away bananas if there's any green on the skin. Store bananas at room temperature rather than in the fridge. If your bananas are a little soft and brown, peel, slice and freeze them to use in smoothie recipes or instant banana ice-cream. If you're not completely over it, there's always banana bread! Apples – 800,000 apples wasted per day Never eat a mouldy apple, but a wrinkly apple still makes a delicious apple crumble or apple cake. If you don't need the excuse to eat more puddings, stewed apple is delicious for breakfast with yoghurt or porridge. Citrus fruits – 720,000 oranges wasted each day The acid in citrus fruit usually prevents the growth of harmful bacteria, but it won’t stop mould. Throw citrus fruit away if it has started to go mouldy. You can slice and freeze lemons, oranges and limes, then pop straight into drinks. (Frozen grapes, blueberries and strawberries also make great ice-cubes.) Juice oranges for smoothies, slice them into salads and just eat more fruit as a snack or dessert. Storing fruit, other than bananas, in the fridge will help it last longer. If you don't get through fruit fast enough, maybe switch to frozen or tinned fruits that you can eat as you like. Our top tips Plan your meals The number one way to reduce waste is to know what you need (and what you don't) before you buy it. Making a list of recipes you'll cook each day also saves your tired brain one more job at the end of the day. Avoid impulse purchases We're as likely as the next person to make a purchase in the \"whoopsie aisle\". And multi-buys are so tempting when you think of the savings, but it's no saving if you throw it away. Stick to the plan. Cook it for convenience Cooked food, ready to eat from the fridge, is more convenient and easy to use than raw. Batch cooking meat and vegetables is like a gift to future you. It doesn't have to be a complicated recipe, just giving food a simple roasting will make it ten times more delicious. Do you already have it? Check your fridge and cupboards while making a shopping list - even if it's taking a quick picture of your fridge to take with you. If you already have an ingredient (or the constituent parts), you don't need to buy more. Food Standards Agency advice The FSA advises people \"not to eat food that is obviously rotten or containing mould due to potential risks from the mould. This advice is especially important for people in vulnerable groups, which includes children, the elderly, pregnant women and those who have a weakened immune system. It is possible that removing the mould and a significant amount of the surrounding product could remove any unseen toxins that are present, but there is no guarantee that doing so would remove them all.\" Last reviewed January 2022"
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How to use your freezer better
The freezer can be an important extension to your store cupboard. It can help you fight food waste and keep you from being tempted by the ready-meal aisle, saving you money. On the other hand, you may recall throwing bags of frozen food into the bin as you puzzle over what they are and what year they went into the freezer. With a little organisation and careful labelling, you can eat well and keep your cool. Does food keep in the freezer forever? https://ichef.bbci.co.uk/images/ic/480xn/p087fg72.jpg Freezing food stops the growth of bacteria. In theory, food can be frozen indefinitely without going ‘off’. However, foods that are exposed to the air in the freezer can be affected by ‘freezer burn’, and fats can go rancid. Over time, the quality, taste and texture of all food will be affected by being frozen. Meat with a greater surface area, such as bacon, mince or sausages, keeps less well than large cuts of meat. The tables below are guidelines for how long foods can be frozen for and still taste good, but this is subjective and affected by other factors. The faster food is frozen, the less likely it is to become ice-damaged and mushy – better to freeze little and often than to add large quantities of unfrozen food to your freezer all at once. Flat-packing food in thin layers in plastic bags will help it to freeze faster. Keep in mind that some industrial freezing processes can extend the freezer life of foods, but home-frozen foods may only taste good for a fraction of the time. How long does food keep for in the freezer? How to make frozen food last longer Wrapping food well and eliminating exposure to air will help keep its flavour and texture. It’s tempting to throw a packet from the supermarket into the freezer, but you may get better results from rewrapping the food so there’s minimum of exposure to air. If you’re storing food in a resealable bag, seal the bag almost completely and then use a straw to suck out any air (don’t do this with raw meat, though!). By using freezer bags, you can ensure all excess air is removed, and they take up the minimum of space. You can wash and re-use bags. If you would rather use a plastic box, select one that can be filled as completely as possible. When you label a box or bag, use the table above to work out the use-by date, and write this on the label. This will helps you know at a glance what to use first and what can be left for another night. (Ed. Accurate labelling will also eliminate the egg-white-fish-stock mix-up I made when trying to make a pavlova!) Try portioning your leftovers into smaller sizes. They’ll be easier to reheat or defrost. If the food requires defrosting before cooking, do this in the fridge. And, of course, always ensure food is completely cooled (ideally refrigerated) before you put it in the freezer. How to freeze vegetables Blanching vegetables is often recommended before freezing. Blanching simply means partially cooking food in boiling water before draining and cooling it in iced water. This helps to retain the colour and texture of vegetables and kills any lingering microbes. The length of time you should cook vegetables for varies depending on the size, but most bite-size pieces require 2-3 minutes at a rolling boil. Peppers are the exception – they can be frozen cooked or uncooked, though they’ll always come out less than crisp. Cooking leafy greens before freezing reduces the space they take up. Freeze them in silicone muffin cups or in ice-cube portions to make it easy to use what you need. Keep a bag in the freezer for parsley stalks, celery ends, the tough outsides of fennel bulbs, leek ends, even mushroom stalks. It can all go into making an excellent stock when you have time. Cooked potatoes such as par-boiled roast potatoes or buttery mash will freeze well, but raw potatoes will not. How to freeze fruit Spread berries, peach slices, cherries, melon slices and the like out on a baking tray and fast-freeze before tipping into a bag and sealing. Some fruits, such as nectarines, peaches and apricots, benefit from a toss in sugar and lemon juice to retain their colour. Whole lemons, limes and oranges can be frozen, allowing you to zest them before they fully defrost. Or you can freeze the grated zest in a container and the juice in ice-cube trays. Frozen Seville oranges still make great marmalade if you haven’t got time to make it during their short season. Bananas go brown and mushy when frozen, but they have some advantages. They make amazing instant banana ice cream, smoothies and banana bread. Just remember to slice them into bags before freezing, to make them easier to use. Apples and pears should ideally be cooked before being frozen. Stew or roast them with a sprinkling of lemon juice and sugar, leave to cool completely, then pack into containers and freeze. How to freeze herbs If you end up with more herbs than you can use, the best way to retain their flavour and texture is to chop them up and mix them with a little neutral-tasting oil before freezing. The oil helps reduce freezer damage to the delicate leaves and prevents air from getting in and reducing their flavour. If you spread this oily paste thinly in a resealable bag, you can chop off as much as you need from the frozen pack. Ice-cube trays also work. Pesto is a great way to keep herbs, and can be made with many different flavour combinations. Herb butter also works well. Learn how to freeze raw ingredients, leftovers and batch meals with our top tips Foods not to freeze Soft cheeses such as camembert, brie and cream cheese don’t freeze well. Parmesan can be frozen, but its flavour may be affected and, as it can be kept in the fridge for a long time, freezing probably isn’t necessary. Opinions differ on freezing cheese at all, with most agreeing that the best use for frozen cheese is in a cooked dish. The structure will be affected and you may not be able to slice it. Egg yolks can be frozen for use in baking or as an egg wash, but won’t work for all recipes. Mayonnaise will split if frozen and hard-boiled egg whites will go rubbery. Whole, raw eggs should not be frozen. Milk can be frozen with some (generally) acceptable changes to its structure – the fat is separated from the liquid suspension and can have a grainy texture that’s usually fixed with a quick shake. While frozen custard (ice cream) and yoghurt are a real treat, if you thaw them they also develop this texture. If you want to freeze double cream, give it a light whipping first. Raw vegetables with a high water content, such as tomatoes, cucumbers, mushrooms, courgettes and lettuces, will never be appealing when defrosted. The same is true of many fruits, including citrus fruits, watermelons and grapes, but these often taste refreshing when eaten frozen.
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"content": "The freezer can be an important extension to your store cupboard. It can help you fight food waste and keep you from being tempted by the ready-meal aisle, saving you money. On the other hand, you may recall throwing bags of frozen food into the bin as you puzzle over what they are and what year they went into the freezer. With a little organisation and careful labelling, you can eat well and keep your cool. Does food keep in the freezer forever? https://ichef.bbci.co.uk/images/ic/480xn/p087fg72.jpg Freezing food stops the growth of bacteria. In theory, food can be frozen indefinitely without going ‘off’. However, foods that are exposed to the air in the freezer can be affected by ‘freezer burn’, and fats can go rancid. Over time, the quality, taste and texture of all food will be affected by being frozen. Meat with a greater surface area, such as bacon, mince or sausages, keeps less well than large cuts of meat. The tables below are guidelines for how long foods can be frozen for and still taste good, but this is subjective and affected by other factors. The faster food is frozen, the less likely it is to become ice-damaged and mushy – better to freeze little and often than to add large quantities of unfrozen food to your freezer all at once. Flat-packing food in thin layers in plastic bags will help it to freeze faster. Keep in mind that some industrial freezing processes can extend the freezer life of foods, but home-frozen foods may only taste good for a fraction of the time. How long does food keep for in the freezer? How to make frozen food last longer Wrapping food well and eliminating exposure to air will help keep its flavour and texture. It’s tempting to throw a packet from the supermarket into the freezer, but you may get better results from rewrapping the food so there’s minimum of exposure to air. If you’re storing food in a resealable bag, seal the bag almost completely and then use a straw to suck out any air (don’t do this with raw meat, though!). By using freezer bags, you can ensure all excess air is removed, and they take up the minimum of space. You can wash and re-use bags. If you would rather use a plastic box, select one that can be filled as completely as possible. When you label a box or bag, use the table above to work out the use-by date, and write this on the label. This will helps you know at a glance what to use first and what can be left for another night. (Ed. Accurate labelling will also eliminate the egg-white-fish-stock mix-up I made when trying to make a pavlova!) Try portioning your leftovers into smaller sizes. They’ll be easier to reheat or defrost. If the food requires defrosting before cooking, do this in the fridge. And, of course, always ensure food is completely cooled (ideally refrigerated) before you put it in the freezer. How to freeze vegetables Blanching vegetables is often recommended before freezing. Blanching simply means partially cooking food in boiling water before draining and cooling it in iced water. This helps to retain the colour and texture of vegetables and kills any lingering microbes. The length of time you should cook vegetables for varies depending on the size, but most bite-size pieces require 2-3 minutes at a rolling boil. Peppers are the exception – they can be frozen cooked or uncooked, though they’ll always come out less than crisp. Cooking leafy greens before freezing reduces the space they take up. Freeze them in silicone muffin cups or in ice-cube portions to make it easy to use what you need. Keep a bag in the freezer for parsley stalks, celery ends, the tough outsides of fennel bulbs, leek ends, even mushroom stalks. It can all go into making an excellent stock when you have time. Cooked potatoes such as par-boiled roast potatoes or buttery mash will freeze well, but raw potatoes will not. How to freeze fruit Spread berries, peach slices, cherries, melon slices and the like out on a baking tray and fast-freeze before tipping into a bag and sealing. Some fruits, such as nectarines, peaches and apricots, benefit from a toss in sugar and lemon juice to retain their colour. Whole lemons, limes and oranges can be frozen, allowing you to zest them before they fully defrost. Or you can freeze the grated zest in a container and the juice in ice-cube trays. Frozen Seville oranges still make great marmalade if you haven’t got time to make it during their short season. Bananas go brown and mushy when frozen, but they have some advantages. They make amazing instant banana ice cream, smoothies and banana bread. Just remember to slice them into bags before freezing, to make them easier to use. Apples and pears should ideally be cooked before being frozen. Stew or roast them with a sprinkling of lemon juice and sugar, leave to cool completely, then pack into containers and freeze. How to freeze herbs If you end up with more herbs than you can use, the best way to retain their flavour and texture is to chop them up and mix them with a little neutral-tasting oil before freezing. The oil helps reduce freezer damage to the delicate leaves and prevents air from getting in and reducing their flavour. If you spread this oily paste thinly in a resealable bag, you can chop off as much as you need from the frozen pack. Ice-cube trays also work. Pesto is a great way to keep herbs, and can be made with many different flavour combinations. Herb butter also works well. Learn how to freeze raw ingredients, leftovers and batch meals with our top tips Foods not to freeze Soft cheeses such as camembert, brie and cream cheese don’t freeze well. Parmesan can be frozen, but its flavour may be affected and, as it can be kept in the fridge for a long time, freezing probably isn’t necessary. Opinions differ on freezing cheese at all, with most agreeing that the best use for frozen cheese is in a cooked dish. The structure will be affected and you may not be able to slice it. Egg yolks can be frozen for use in baking or as an egg wash, but won’t work for all recipes. Mayonnaise will split if frozen and hard-boiled egg whites will go rubbery. Whole, raw eggs should not be frozen. Milk can be frozen with some (generally) acceptable changes to its structure – the fat is separated from the liquid suspension and can have a grainy texture that’s usually fixed with a quick shake. While frozen custard (ice cream) and yoghurt are a real treat, if you thaw them they also develop this texture. If you want to freeze double cream, give it a light whipping first. Raw vegetables with a high water content, such as tomatoes, cucumbers, mushrooms, courgettes and lettuces, will never be appealing when defrosted. The same is true of many fruits, including citrus fruits, watermelons and grapes, but these often taste refreshing when eaten frozen."
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Fridge-raid pesto recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fridge_raid_pesto_02851_16x9.jpg Use up odds and ends in the kitchen to make a nutritious pesto that's full of flavour. Dr Rupy’s super-speedy recipe is great with pasta, risottos and chicken. Each serving provides 265 kcal, 5g protein, 1.5g carbohydrate (of which 1g sugars), 26g fat (of which 5g saturates), 1.5g fibre and 0.4g salt. 150ml/5fl oz olive oil or vegetable oil, plus extra for the jar50g/1¾oz nuts and/or seeds (such as cashews, peanuts, walnuts, sunflower or pumpkin seeds)1 garlic clove50g/1¾oz hard cheese, grated or crumbled (such as cheddar, feta or parmesan)200g/7oz greens (such as leftover cooked broccoli, salad leaves, soft herbs, rocket or spinach)pinch salt and freshly ground black pepper 150ml/5fl oz olive oil or vegetable oil, plus extra for the jar 50g/1¾oz nuts and/or seeds (such as cashews, peanuts, walnuts, sunflower or pumpkin seeds) 1 garlic clove 50g/1¾oz hard cheese, grated or crumbled (such as cheddar, feta or parmesan) 200g/7oz greens (such as leftover cooked broccoli, salad leaves, soft herbs, rocket or spinach) pinch salt and freshly ground black pepper Method Pour the oil into a jug, then add the remaining ingredients.Blend to a coarse paste with a stick blender, then spoon into a clean jar. Top with a spoonful more oil, then screw the lid on. The pesto will keep for up to 5 days in the fridge. Pour the oil into a jug, then add the remaining ingredients. Pour the oil into a jug, then add the remaining ingredients. Blend to a coarse paste with a stick blender, then spoon into a clean jar. Blend to a coarse paste with a stick blender, then spoon into a clean jar. Top with a spoonful more oil, then screw the lid on. The pesto will keep for up to 5 days in the fridge. Top with a spoonful more oil, then screw the lid on. The pesto will keep for up to 5 days in the fridge.
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"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fridge_raid_pesto_02851_16x9.jpg Use up odds and ends in the kitchen to make a nutritious pesto that's full of flavour. Dr Rupy’s super-speedy recipe is great with pasta, risottos and chicken. Each serving provides 265 kcal, 5g protein, 1.5g carbohydrate (of which 1g sugars), 26g fat (of which 5g saturates), 1.5g fibre and 0.4g salt. 150ml/5fl oz olive oil or vegetable oil, plus extra for the jar50g/1¾oz nuts and/or seeds (such as cashews, peanuts, walnuts, sunflower or pumpkin seeds)1 garlic clove50g/1¾oz hard cheese, grated or crumbled (such as cheddar, feta or parmesan)200g/7oz greens (such as leftover cooked broccoli, salad leaves, soft herbs, rocket or spinach)pinch salt and freshly ground black pepper 150ml/5fl oz olive oil or vegetable oil, plus extra for the jar 50g/1¾oz nuts and/or seeds (such as cashews, peanuts, walnuts, sunflower or pumpkin seeds) 1 garlic clove 50g/1¾oz hard cheese, grated or crumbled (such as cheddar, feta or parmesan) 200g/7oz greens (such as leftover cooked broccoli, salad leaves, soft herbs, rocket or spinach) pinch salt and freshly ground black pepper Method Pour the oil into a jug, then add the remaining ingredients.Blend to a coarse paste with a stick blender, then spoon into a clean jar. Top with a spoonful more oil, then screw the lid on. The pesto will keep for up to 5 days in the fridge. Pour the oil into a jug, then add the remaining ingredients. Pour the oil into a jug, then add the remaining ingredients. Blend to a coarse paste with a stick blender, then spoon into a clean jar. Blend to a coarse paste with a stick blender, then spoon into a clean jar. Top with a spoonful more oil, then screw the lid on. The pesto will keep for up to 5 days in the fridge. Top with a spoonful more oil, then screw the lid on. The pesto will keep for up to 5 days in the fridge."
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Vegetable stock recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetablestock_90306_16x9.jpg This simple vegetable stock only takes half an hour to make, and you can freeze it for later use. 1 tbsp olive oil½ onion, diced½ leek, diced1 carrot, diced1 small bulb fennel, diced3 garlic cloves, left whole and gently crushed20 black peppercorns10 button mushrooms1 stick celery, diced3 tomatoes, diced3-4 fresh parsley stalks, roughly torn 1 tbsp olive oil ½ onion, diced ½ leek, diced 1 carrot, diced 1 small bulb fennel, diced 3 garlic cloves, left whole and gently crushed 20 black peppercorns 10 button mushrooms 1 stick celery, diced 3 tomatoes, diced 3-4 fresh parsley stalks, roughly torn Method To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat. Add the onion, leek, carrot and fennel and sweat for 2-3 minutes, then add enough cold water to generously cover the vegetables and bring to the boil.Add the garlic, peppercorns, mushrooms, celery, tomatoes and parsley and stir together. Bring the stock back to the boil and simmer gently for 15 minutes.Pour the stock through a sieve. Discard the vegetable pieces or reserve for another use. The liquid stock is ready to be used. It can be stored in the fridge for up to three days or frozen in batches for future use. To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat. Add the onion, leek, carrot and fennel and sweat for 2-3 minutes, then add enough cold water to generously cover the vegetables and bring to the boil. To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat. Add the onion, leek, carrot and fennel and sweat for 2-3 minutes, then add enough cold water to generously cover the vegetables and bring to the boil. Add the garlic, peppercorns, mushrooms, celery, tomatoes and parsley and stir together. Bring the stock back to the boil and simmer gently for 15 minutes. Add the garlic, peppercorns, mushrooms, celery, tomatoes and parsley and stir together. Bring the stock back to the boil and simmer gently for 15 minutes. Pour the stock through a sieve. Discard the vegetable pieces or reserve for another use. The liquid stock is ready to be used. It can be stored in the fridge for up to three days or frozen in batches for future use. Pour the stock through a sieve. Discard the vegetable pieces or reserve for another use. The liquid stock is ready to be used. It can be stored in the fridge for up to three days or frozen in batches for future use.
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetablestock_90306_16x9.jpg This simple vegetable stock only takes half an hour to make, and you can freeze it for later use. 1 tbsp olive oil½ onion, diced½ leek, diced1 carrot, diced1 small bulb fennel, diced3 garlic cloves, left whole and gently crushed20 black peppercorns10 button mushrooms1 stick celery, diced3 tomatoes, diced3-4 fresh parsley stalks, roughly torn 1 tbsp olive oil ½ onion, diced ½ leek, diced 1 carrot, diced 1 small bulb fennel, diced 3 garlic cloves, left whole and gently crushed 20 black peppercorns 10 button mushrooms 1 stick celery, diced 3 tomatoes, diced 3-4 fresh parsley stalks, roughly torn Method To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat. Add the onion, leek, carrot and fennel and sweat for 2-3 minutes, then add enough cold water to generously cover the vegetables and bring to the boil.Add the garlic, peppercorns, mushrooms, celery, tomatoes and parsley and stir together. Bring the stock back to the boil and simmer gently for 15 minutes.Pour the stock through a sieve. Discard the vegetable pieces or reserve for another use. The liquid stock is ready to be used. It can be stored in the fridge for up to three days or frozen in batches for future use. To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat. Add the onion, leek, carrot and fennel and sweat for 2-3 minutes, then add enough cold water to generously cover the vegetables and bring to the boil. To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat. Add the onion, leek, carrot and fennel and sweat for 2-3 minutes, then add enough cold water to generously cover the vegetables and bring to the boil. Add the garlic, peppercorns, mushrooms, celery, tomatoes and parsley and stir together. Bring the stock back to the boil and simmer gently for 15 minutes. Add the garlic, peppercorns, mushrooms, celery, tomatoes and parsley and stir together. Bring the stock back to the boil and simmer gently for 15 minutes. Pour the stock through a sieve. Discard the vegetable pieces or reserve for another use. The liquid stock is ready to be used. It can be stored in the fridge for up to three days or frozen in batches for future use. Pour the stock through a sieve. Discard the vegetable pieces or reserve for another use. The liquid stock is ready to be used. It can be stored in the fridge for up to three days or frozen in batches for future use."
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Quick pickles recipe
An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quick_pickles_88178_16x9.jpg Brighten any dish up with these sweet and sour, crunchy quick pickles. You can go for the classic onions and cucumbers or try carrots, fennel, even root vegetables like swede and celeriac. Equipment: You will need a very clean 350ml jam jar. 1 red onion, thinly sliced¼ cucumber, thinly sliced1 carrot, peeled into strips with a vegetable peeler 1 red onion, thinly sliced ¼ cucumber, thinly sliced 1 carrot, peeled into strips with a vegetable peeler 2 tsp sugar1 tsp salt125ml white wine vinegar, plus extra depending on your jar 2 tsp sugar 1 tsp salt 125ml white wine vinegar, plus extra depending on your jar Method Put your chosen vegetable into a bowl and sprinkle over the sugar and salt. Massage the vegetables gently for a few minutes then squeeze out the excess moisture.Pack into the clean jam jar and pour in the vinegar, plus any extra to half-fill the jar. Top up with water so that the vegetables are covered, seal with a lid and shake to combine. Leave to stand for 20 minutes before eating. Kept refrigerated the pickled will last 2 weeks. Put your chosen vegetable into a bowl and sprinkle over the sugar and salt. Massage the vegetables gently for a few minutes then squeeze out the excess moisture. Put your chosen vegetable into a bowl and sprinkle over the sugar and salt. Massage the vegetables gently for a few minutes then squeeze out the excess moisture. Pack into the clean jam jar and pour in the vinegar, plus any extra to half-fill the jar. Top up with water so that the vegetables are covered, seal with a lid and shake to combine. Leave to stand for 20 minutes before eating. Kept refrigerated the pickled will last 2 weeks. Pack into the clean jam jar and pour in the vinegar, plus any extra to half-fill the jar. Top up with water so that the vegetables are covered, seal with a lid and shake to combine. Leave to stand for 20 minutes before eating. Kept refrigerated the pickled will last 2 weeks. Recipe tips These are fresh pickles so best eaten within a week or so. This brine also pickles radishes, fennel, green beans, red cabbage, kohlrabi and young turnips.
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"content": "An average of 4.9 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quick_pickles_88178_16x9.jpg Brighten any dish up with these sweet and sour, crunchy quick pickles. You can go for the classic onions and cucumbers or try carrots, fennel, even root vegetables like swede and celeriac. Equipment: You will need a very clean 350ml jam jar. 1 red onion, thinly sliced¼ cucumber, thinly sliced1 carrot, peeled into strips with a vegetable peeler 1 red onion, thinly sliced ¼ cucumber, thinly sliced 1 carrot, peeled into strips with a vegetable peeler 2 tsp sugar1 tsp salt125ml white wine vinegar, plus extra depending on your jar 2 tsp sugar 1 tsp salt 125ml white wine vinegar, plus extra depending on your jar Method Put your chosen vegetable into a bowl and sprinkle over the sugar and salt. Massage the vegetables gently for a few minutes then squeeze out the excess moisture.Pack into the clean jam jar and pour in the vinegar, plus any extra to half-fill the jar. Top up with water so that the vegetables are covered, seal with a lid and shake to combine. Leave to stand for 20 minutes before eating. Kept refrigerated the pickled will last 2 weeks. Put your chosen vegetable into a bowl and sprinkle over the sugar and salt. Massage the vegetables gently for a few minutes then squeeze out the excess moisture. Put your chosen vegetable into a bowl and sprinkle over the sugar and salt. Massage the vegetables gently for a few minutes then squeeze out the excess moisture. Pack into the clean jam jar and pour in the vinegar, plus any extra to half-fill the jar. Top up with water so that the vegetables are covered, seal with a lid and shake to combine. Leave to stand for 20 minutes before eating. Kept refrigerated the pickled will last 2 weeks. Pack into the clean jam jar and pour in the vinegar, plus any extra to half-fill the jar. Top up with water so that the vegetables are covered, seal with a lid and shake to combine. Leave to stand for 20 minutes before eating. Kept refrigerated the pickled will last 2 weeks. Recipe tips These are fresh pickles so best eaten within a week or so. This brine also pickles radishes, fennel, green beans, red cabbage, kohlrabi and young turnips."
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Bolani (Afghan-style stuffed flatbreads) recipe
An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bolani_afghan_stuffed_61232_16x9.jpg Bolani are stuffed Afghan flatbreads, baked or fried. Dr Rupy stuffs the simple dough with sweet potato and spinach for a flavourful vegetarian meal or party food that costs under £1 per portion. Each serving provides 827kcal, 27g protein, 129g carbohydrate (of which 16g sugars), 19g fat (of which 8g saturates), 15g fibre and 1.9g salt. 250g/9oz chapati flour (atta) or wholemeal flour½ tsp salt 250g/9oz chapati flour (atta) or wholemeal flour ½ tsp salt 1 large sweet potato (approx. 250g/9oz)olive oil, for frying1 large leek, thinly sliced2 garlic cloves, crushed or grated200g/7oz frozen spinach, defrostedpinch chilli flakes (optional)freshly ground black pepper 1 large sweet potato (approx. 250g/9oz) olive oil, for frying 1 large leek, thinly sliced 2 garlic cloves, crushed or grated 200g/7oz frozen spinach, defrosted pinch chilli flakes (optional) freshly ground black pepper 200g/7oz Greek yoghurt, or plant-based yoghurt½ lemon, juice only1 garlic clove, crushed½ tsp ground corianderpinch dried mint 200g/7oz Greek yoghurt, or plant-based yoghurt ½ lemon, juice only 1 garlic clove, crushed ½ tsp ground coriander pinch dried mint Method Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf.To make the filling, rub the sweet potato all over with half a teaspoon of olive oil. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour.Mix the ingredients for the sauce together in a small bowl, adding a splash of water if it’s a little thick. Season to taste and set aside (the further in advance you do this, the better, as it allows the flavours to develop).Meanwhile, to make the dough, tip the flour into a large bowl, stir in the salt and make a well in the middle. Gradually pour in 160-180ml/5½-6fl oz water, mixing together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes.To finish making the filling, heat a splash of the olive oil in a large frying pan and fry the leek and garlic gently for 5 minutes until soft. Tip into a large bowl. Scoop the cooked sweet potato from its skin and place into the bowl with the spinach and a pinch of chilli flakes. Season to taste.Divide the dough into four equal pieces and roll each into a thin round, roughly 20cm/8in in diameter. Spoon a quarter of the sweet potato mixture onto one side of a piece dough, brush the edge with water and fold the opposite edge over to enclose the filling – it should be a semicircle. Press the edges together to seal, making sure there’s no air trapped inside. Repeat with the remaining dough and filling.Heat a little oil in a large frying pan over a medium heat and fry the bolani for 2 minutes on each side, until crisp and golden. Drain on kitchen paper and serve with the sauce for dipping. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. To make the filling, rub the sweet potato all over with half a teaspoon of olive oil. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour. To make the filling, rub the sweet potato all over with half a teaspoon of olive oil. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour. Mix the ingredients for the sauce together in a small bowl, adding a splash of water if it’s a little thick. Season to taste and set aside (the further in advance you do this, the better, as it allows the flavours to develop). Mix the ingredients for the sauce together in a small bowl, adding a splash of water if it’s a little thick. Season to taste and set aside (the further in advance you do this, the better, as it allows the flavours to develop). Meanwhile, to make the dough, tip the flour into a large bowl, stir in the salt and make a well in the middle. Gradually pour in 160-180ml/5½-6fl oz water, mixing together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes. Meanwhile, to make the dough, tip the flour into a large bowl, stir in the salt and make a well in the middle. Gradually pour in 160-180ml/5½-6fl oz water, mixing together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes. To finish making the filling, heat a splash of the olive oil in a large frying pan and fry the leek and garlic gently for 5 minutes until soft. Tip into a large bowl. Scoop the cooked sweet potato from its skin and place into the bowl with the spinach and a pinch of chilli flakes. Season to taste. To finish making the filling, heat a splash of the olive oil in a large frying pan and fry the leek and garlic gently for 5 minutes until soft. Tip into a large bowl. Scoop the cooked sweet potato from its skin and place into the bowl with the spinach and a pinch of chilli flakes. Season to taste. Divide the dough into four equal pieces and roll each into a thin round, roughly 20cm/8in in diameter. Spoon a quarter of the sweet potato mixture onto one side of a piece dough, brush the edge with water and fold the opposite edge over to enclose the filling – it should be a semicircle. Press the edges together to seal, making sure there’s no air trapped inside. Repeat with the remaining dough and filling. Divide the dough into four equal pieces and roll each into a thin round, roughly 20cm/8in in diameter. Spoon a quarter of the sweet potato mixture onto one side of a piece dough, brush the edge with water and fold the opposite edge over to enclose the filling – it should be a semicircle. Press the edges together to seal, making sure there’s no air trapped inside. Repeat with the remaining dough and filling. Heat a little oil in a large frying pan over a medium heat and fry the bolani for 2 minutes on each side, until crisp and golden. Drain on kitchen paper and serve with the sauce for dipping. Heat a little oil in a large frying pan over a medium heat and fry the bolani for 2 minutes on each side, until crisp and golden. Drain on kitchen paper and serve with the sauce for dipping. Recipe tips Some Greek yoghurt is particularly thick, so you may need to loosen the sauce with a splash of cold water. You can use fresh mint if you have it. Flours vary, so the amount of water is approximate – just keep adding a little at a time to bring the mixture into a dough. If you have leftover herbs, such as parsley, coriander or chives, they make a delicious addition to the filling.
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"title": "Bolani (Afghan-style stuffed flatbreads) recipe",
"content": "An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bolani_afghan_stuffed_61232_16x9.jpg Bolani are stuffed Afghan flatbreads, baked or fried. Dr Rupy stuffs the simple dough with sweet potato and spinach for a flavourful vegetarian meal or party food that costs under £1 per portion. Each serving provides 827kcal, 27g protein, 129g carbohydrate (of which 16g sugars), 19g fat (of which 8g saturates), 15g fibre and 1.9g salt. 250g/9oz chapati flour (atta) or wholemeal flour½ tsp salt 250g/9oz chapati flour (atta) or wholemeal flour ½ tsp salt 1 large sweet potato (approx. 250g/9oz)olive oil, for frying1 large leek, thinly sliced2 garlic cloves, crushed or grated200g/7oz frozen spinach, defrostedpinch chilli flakes (optional)freshly ground black pepper 1 large sweet potato (approx. 250g/9oz) olive oil, for frying 1 large leek, thinly sliced 2 garlic cloves, crushed or grated 200g/7oz frozen spinach, defrosted pinch chilli flakes (optional) freshly ground black pepper 200g/7oz Greek yoghurt, or plant-based yoghurt½ lemon, juice only1 garlic clove, crushed½ tsp ground corianderpinch dried mint 200g/7oz Greek yoghurt, or plant-based yoghurt ½ lemon, juice only 1 garlic clove, crushed ½ tsp ground coriander pinch dried mint Method Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf.To make the filling, rub the sweet potato all over with half a teaspoon of olive oil. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour.Mix the ingredients for the sauce together in a small bowl, adding a splash of water if it’s a little thick. Season to taste and set aside (the further in advance you do this, the better, as it allows the flavours to develop).Meanwhile, to make the dough, tip the flour into a large bowl, stir in the salt and make a well in the middle. Gradually pour in 160-180ml/5½-6fl oz water, mixing together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes.To finish making the filling, heat a splash of the olive oil in a large frying pan and fry the leek and garlic gently for 5 minutes until soft. Tip into a large bowl. Scoop the cooked sweet potato from its skin and place into the bowl with the spinach and a pinch of chilli flakes. Season to taste.Divide the dough into four equal pieces and roll each into a thin round, roughly 20cm/8in in diameter. Spoon a quarter of the sweet potato mixture onto one side of a piece dough, brush the edge with water and fold the opposite edge over to enclose the filling – it should be a semicircle. Press the edges together to seal, making sure there’s no air trapped inside. Repeat with the remaining dough and filling.Heat a little oil in a large frying pan over a medium heat and fry the bolani for 2 minutes on each side, until crisp and golden. Drain on kitchen paper and serve with the sauce for dipping. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. Preheat the oven to 200C/180C Fan/Gas 6 and place a sheet of kitchen foil on the middle shelf. To make the filling, rub the sweet potato all over with half a teaspoon of olive oil. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour. To make the filling, rub the sweet potato all over with half a teaspoon of olive oil. Pierce the skin several times with a sharp knife and place directly onto the top shelf of the oven and bake for 1 hour. Mix the ingredients for the sauce together in a small bowl, adding a splash of water if it’s a little thick. Season to taste and set aside (the further in advance you do this, the better, as it allows the flavours to develop). Mix the ingredients for the sauce together in a small bowl, adding a splash of water if it’s a little thick. Season to taste and set aside (the further in advance you do this, the better, as it allows the flavours to develop). Meanwhile, to make the dough, tip the flour into a large bowl, stir in the salt and make a well in the middle. Gradually pour in 160-180ml/5½-6fl oz water, mixing together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes. Meanwhile, to make the dough, tip the flour into a large bowl, stir in the salt and make a well in the middle. Gradually pour in 160-180ml/5½-6fl oz water, mixing together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes. To finish making the filling, heat a splash of the olive oil in a large frying pan and fry the leek and garlic gently for 5 minutes until soft. Tip into a large bowl. Scoop the cooked sweet potato from its skin and place into the bowl with the spinach and a pinch of chilli flakes. Season to taste. To finish making the filling, heat a splash of the olive oil in a large frying pan and fry the leek and garlic gently for 5 minutes until soft. Tip into a large bowl. Scoop the cooked sweet potato from its skin and place into the bowl with the spinach and a pinch of chilli flakes. Season to taste. Divide the dough into four equal pieces and roll each into a thin round, roughly 20cm/8in in diameter. Spoon a quarter of the sweet potato mixture onto one side of a piece dough, brush the edge with water and fold the opposite edge over to enclose the filling – it should be a semicircle. Press the edges together to seal, making sure there’s no air trapped inside. Repeat with the remaining dough and filling. Divide the dough into four equal pieces and roll each into a thin round, roughly 20cm/8in in diameter. Spoon a quarter of the sweet potato mixture onto one side of a piece dough, brush the edge with water and fold the opposite edge over to enclose the filling – it should be a semicircle. Press the edges together to seal, making sure there’s no air trapped inside. Repeat with the remaining dough and filling. Heat a little oil in a large frying pan over a medium heat and fry the bolani for 2 minutes on each side, until crisp and golden. Drain on kitchen paper and serve with the sauce for dipping. Heat a little oil in a large frying pan over a medium heat and fry the bolani for 2 minutes on each side, until crisp and golden. Drain on kitchen paper and serve with the sauce for dipping. Recipe tips Some Greek yoghurt is particularly thick, so you may need to loosen the sauce with a splash of cold water. You can use fresh mint if you have it. Flours vary, so the amount of water is approximate – just keep adding a little at a time to bring the mixture into a dough. If you have leftover herbs, such as parsley, coriander or chives, they make a delicious addition to the filling."
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Vegan mayo recipe
An average of 3.7 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_mayonnaise_50266_16x9.jpg Yes, really. You can make your own vegan "mayo" for just pennies and it only takes 10 seconds. 3 tbsp aquafaba (brine from a can of chickpeas)2 tsp Dijon mustard¾ tsp salt¼ tsp fine white pepper2 tbsp white wine vinegar250ml/9fl oz neutral oil, such as vegetable oil 3 tbsp aquafaba (brine from a can of chickpeas) 2 tsp Dijon mustard ¾ tsp salt ¼ tsp fine white pepper 2 tbsp white wine vinegar 250ml/9fl oz neutral oil, such as vegetable oil Method For the mayo, put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy - about 10 seconds. Store in an airtight container in the fridge (it will keep for about 2 weeks). For the mayo, put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy - about 10 seconds. Store in an airtight container in the fridge (it will keep for about 2 weeks). For the mayo, put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy - about 10 seconds. Store in an airtight container in the fridge (it will keep for about 2 weeks).
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"content": "An average of 3.7 out of 5 stars from 56 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_mayonnaise_50266_16x9.jpg Yes, really. You can make your own vegan \"mayo\" for just pennies and it only takes 10 seconds. 3 tbsp aquafaba (brine from a can of chickpeas)2 tsp Dijon mustard¾ tsp salt¼ tsp fine white pepper2 tbsp white wine vinegar250ml/9fl oz neutral oil, such as vegetable oil 3 tbsp aquafaba (brine from a can of chickpeas) 2 tsp Dijon mustard ¾ tsp salt ¼ tsp fine white pepper 2 tbsp white wine vinegar 250ml/9fl oz neutral oil, such as vegetable oil Method For the mayo, put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy - about 10 seconds. Store in an airtight container in the fridge (it will keep for about 2 weeks). For the mayo, put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy - about 10 seconds. Store in an airtight container in the fridge (it will keep for about 2 weeks). For the mayo, put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy - about 10 seconds. Store in an airtight container in the fridge (it will keep for about 2 weeks)."
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Vegan meringues recipe
An average of 3.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_meringues_09863_16x9.jpg Meringue for all! ‘Aquafaba’, the liquid from a can of chickpeas forms the base for this egg-free meringue. Serve the same day ideally: the meringues will soften and become sticky the longer they are kept. Each serving provides 20 kcal, 0g protein, 5g carbohydrate (of which 5g sugars), 0g fat (of which 0g saturates), 0g fibre and 0g salt. 400g tin cooked organic chickpeas75g/2½oz caster sugar 400g tin cooked organic chickpeas 75g/2½oz caster sugar Method Preheat the oven to 120C/100C Fan/Gas ¼. Line a large baking tray with baking paper.Drain the chickpeas in a sieve over a measuring jug – you should have around 150ml/5fl oz of chickpea aquafaba liquid from the can. Weigh out 50g/1¾oz of the liquid. If you need to make more meringues, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to 3 days to use in other recipes.Pour the liquid into a stand mixer, or hand whisk, and mix on a high setting for 2–5 minutes, or until white, light and standing in firm peaks when the whisk is lifted. If you remove the whisk and turn the bowl upside down, the mixture shouldn’t slide. If it does, continue mixing. Slowly add the sugar to the whisked aquafaba, just a tablespoon at a time, with the mixer on high speed until it is all incorporated. Continue whisking until very firm and glossy – this could take 5 minutes more. The sugar needs to be fully dissolved, so there should be no hint of graininess in the meringue.Use two dessert spoons to drop 14–16 large spoonfuls of meringue onto the prepared tray, or pipe onto the tray using a large piping bag and star nozzle. Bake for 2 hours. Leave the oven door shut and cool for a further 2 hours before removing from the oven.Serve the same day ideally, or put into an airtight tin. The meringues will soften and become sticky the longer they are kept. Preheat the oven to 120C/100C Fan/Gas ¼. Line a large baking tray with baking paper. Preheat the oven to 120C/100C Fan/Gas ¼. Line a large baking tray with baking paper. Drain the chickpeas in a sieve over a measuring jug – you should have around 150ml/5fl oz of chickpea aquafaba liquid from the can. Weigh out 50g/1¾oz of the liquid. If you need to make more meringues, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to 3 days to use in other recipes. Drain the chickpeas in a sieve over a measuring jug – you should have around 150ml/5fl oz of chickpea aquafaba liquid from the can. Weigh out 50g/1¾oz of the liquid. If you need to make more meringues, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to 3 days to use in other recipes. Pour the liquid into a stand mixer, or hand whisk, and mix on a high setting for 2–5 minutes, or until white, light and standing in firm peaks when the whisk is lifted. If you remove the whisk and turn the bowl upside down, the mixture shouldn’t slide. If it does, continue mixing. Pour the liquid into a stand mixer, or hand whisk, and mix on a high setting for 2–5 minutes, or until white, light and standing in firm peaks when the whisk is lifted. If you remove the whisk and turn the bowl upside down, the mixture shouldn’t slide. If it does, continue mixing. Slowly add the sugar to the whisked aquafaba, just a tablespoon at a time, with the mixer on high speed until it is all incorporated. Continue whisking until very firm and glossy – this could take 5 minutes more. The sugar needs to be fully dissolved, so there should be no hint of graininess in the meringue. Slowly add the sugar to the whisked aquafaba, just a tablespoon at a time, with the mixer on high speed until it is all incorporated. Continue whisking until very firm and glossy – this could take 5 minutes more. The sugar needs to be fully dissolved, so there should be no hint of graininess in the meringue. Use two dessert spoons to drop 14–16 large spoonfuls of meringue onto the prepared tray, or pipe onto the tray using a large piping bag and star nozzle. Bake for 2 hours. Leave the oven door shut and cool for a further 2 hours before removing from the oven. Use two dessert spoons to drop 14–16 large spoonfuls of meringue onto the prepared tray, or pipe onto the tray using a large piping bag and star nozzle. Bake for 2 hours. Leave the oven door shut and cool for a further 2 hours before removing from the oven. Serve the same day ideally, or put into an airtight tin. The meringues will soften and become sticky the longer they are kept. Serve the same day ideally, or put into an airtight tin. The meringues will soften and become sticky the longer they are kept.
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"title": "Vegan meringues recipe",
"content": "An average of 3.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_meringues_09863_16x9.jpg Meringue for all! ‘Aquafaba’, the liquid from a can of chickpeas forms the base for this egg-free meringue. Serve the same day ideally: the meringues will soften and become sticky the longer they are kept. Each serving provides 20 kcal, 0g protein, 5g carbohydrate (of which 5g sugars), 0g fat (of which 0g saturates), 0g fibre and 0g salt. 400g tin cooked organic chickpeas75g/2½oz caster sugar 400g tin cooked organic chickpeas 75g/2½oz caster sugar Method Preheat the oven to 120C/100C Fan/Gas ¼. Line a large baking tray with baking paper.Drain the chickpeas in a sieve over a measuring jug – you should have around 150ml/5fl oz of chickpea aquafaba liquid from the can. Weigh out 50g/1¾oz of the liquid. If you need to make more meringues, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to 3 days to use in other recipes.Pour the liquid into a stand mixer, or hand whisk, and mix on a high setting for 2–5 minutes, or until white, light and standing in firm peaks when the whisk is lifted. If you remove the whisk and turn the bowl upside down, the mixture shouldn’t slide. If it does, continue mixing. Slowly add the sugar to the whisked aquafaba, just a tablespoon at a time, with the mixer on high speed until it is all incorporated. Continue whisking until very firm and glossy – this could take 5 minutes more. The sugar needs to be fully dissolved, so there should be no hint of graininess in the meringue.Use two dessert spoons to drop 14–16 large spoonfuls of meringue onto the prepared tray, or pipe onto the tray using a large piping bag and star nozzle. Bake for 2 hours. Leave the oven door shut and cool for a further 2 hours before removing from the oven.Serve the same day ideally, or put into an airtight tin. The meringues will soften and become sticky the longer they are kept. Preheat the oven to 120C/100C Fan/Gas ¼. Line a large baking tray with baking paper. Preheat the oven to 120C/100C Fan/Gas ¼. Line a large baking tray with baking paper. Drain the chickpeas in a sieve over a measuring jug – you should have around 150ml/5fl oz of chickpea aquafaba liquid from the can. Weigh out 50g/1¾oz of the liquid. If you need to make more meringues, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to 3 days to use in other recipes. Drain the chickpeas in a sieve over a measuring jug – you should have around 150ml/5fl oz of chickpea aquafaba liquid from the can. Weigh out 50g/1¾oz of the liquid. If you need to make more meringues, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to 3 days to use in other recipes. Pour the liquid into a stand mixer, or hand whisk, and mix on a high setting for 2–5 minutes, or until white, light and standing in firm peaks when the whisk is lifted. If you remove the whisk and turn the bowl upside down, the mixture shouldn’t slide. If it does, continue mixing. Pour the liquid into a stand mixer, or hand whisk, and mix on a high setting for 2–5 minutes, or until white, light and standing in firm peaks when the whisk is lifted. If you remove the whisk and turn the bowl upside down, the mixture shouldn’t slide. If it does, continue mixing. Slowly add the sugar to the whisked aquafaba, just a tablespoon at a time, with the mixer on high speed until it is all incorporated. Continue whisking until very firm and glossy – this could take 5 minutes more. The sugar needs to be fully dissolved, so there should be no hint of graininess in the meringue. Slowly add the sugar to the whisked aquafaba, just a tablespoon at a time, with the mixer on high speed until it is all incorporated. Continue whisking until very firm and glossy – this could take 5 minutes more. The sugar needs to be fully dissolved, so there should be no hint of graininess in the meringue. Use two dessert spoons to drop 14–16 large spoonfuls of meringue onto the prepared tray, or pipe onto the tray using a large piping bag and star nozzle. Bake for 2 hours. Leave the oven door shut and cool for a further 2 hours before removing from the oven. Use two dessert spoons to drop 14–16 large spoonfuls of meringue onto the prepared tray, or pipe onto the tray using a large piping bag and star nozzle. Bake for 2 hours. Leave the oven door shut and cool for a further 2 hours before removing from the oven. Serve the same day ideally, or put into an airtight tin. The meringues will soften and become sticky the longer they are kept. Serve the same day ideally, or put into an airtight tin. The meringues will soften and become sticky the longer they are kept."
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Aubergine and black bean bowl recipe
An average of 4.5 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/aubergine_and_black_bean_99408_16x9.jpg A satisfying veggie dinner that’s packed with flavour. These healthy aubergine and black bean bowls from Dr Rupy are quick to make and cost just over £1 per portion. Each serving provides 621 kcal, 30g protein, 55g carbohydrate (of which 8g sugars), 23g fat (of which 7.5g saturates), 36g fibre and 1.3g salt. 1 aubergine, cut into 2cm/¾in cubesolive oil, for cooking2 x 400g tins black beans, drained30g/1oz tomato purée1 tbsp red wine vinegar1 tsp ground cumin1 tsp smoked paprikapinch sugarsalt and freshly ground black pepper 1 aubergine, cut into 2cm/¾in cubes olive oil, for cooking 2 x 400g tins black beans, drained 30g/1oz tomato purée 1 tbsp red wine vinegar 1 tsp ground cumin 1 tsp smoked paprika pinch sugar salt and freshly ground black pepper 2 wholemeal tortilla wraps, cut into triangles 2 wholemeal tortilla wraps, cut into triangles 50g/1¾oz feta, crumbled15g/½oz fresh coriander, roughly choppedquick pickled onions (optional)1 lime, cut into wedges 50g/1¾oz feta, crumbled 15g/½oz fresh coriander, roughly chopped quick pickled onions (optional) quick pickled onions 1 lime, cut into wedges Method Preheat the oven to 220C/200C Fan/Gas 7 and put a roasting tin on the middle shelf to heat up.Put the cubed aubergine in the heated roasting tin and drizzle with the olive oil. Season with salt and pepper, mix well and roast for 20 minutes until softened and crisp at the edges.To make the tortilla chips, brush the tortilla triangles with a little oil and season with a pinch of salt. Arrange them on a baking tray in a single layer. Bake for 6–7 minutes until crisp, keeping an eye on them as they can burn easily. Set aside. Mix the beans, tomato purée, vinegar, spices and sugar together in a bowl, then roughly crush with a potato masher. Stir in 200ml/7fl oz warm water, then add to the roasting tin with the aubergines and return to the oven for 5 minutes.Spoon the aubergine mixture into 2 bowls and top with the feta, coriander, pickled onions and lime wedges. Serve with the homemade tortilla chips for dipping. Preheat the oven to 220C/200C Fan/Gas 7 and put a roasting tin on the middle shelf to heat up. Preheat the oven to 220C/200C Fan/Gas 7 and put a roasting tin on the middle shelf to heat up. Put the cubed aubergine in the heated roasting tin and drizzle with the olive oil. Season with salt and pepper, mix well and roast for 20 minutes until softened and crisp at the edges. Put the cubed aubergine in the heated roasting tin and drizzle with the olive oil. Season with salt and pepper, mix well and roast for 20 minutes until softened and crisp at the edges. To make the tortilla chips, brush the tortilla triangles with a little oil and season with a pinch of salt. Arrange them on a baking tray in a single layer. Bake for 6–7 minutes until crisp, keeping an eye on them as they can burn easily. Set aside. To make the tortilla chips, brush the tortilla triangles with a little oil and season with a pinch of salt. Arrange them on a baking tray in a single layer. Bake for 6–7 minutes until crisp, keeping an eye on them as they can burn easily. Set aside. Mix the beans, tomato purée, vinegar, spices and sugar together in a bowl, then roughly crush with a potato masher. Stir in 200ml/7fl oz warm water, then add to the roasting tin with the aubergines and return to the oven for 5 minutes. Mix the beans, tomato purée, vinegar, spices and sugar together in a bowl, then roughly crush with a potato masher. Stir in 200ml/7fl oz warm water, then add to the roasting tin with the aubergines and return to the oven for 5 minutes. Spoon the aubergine mixture into 2 bowls and top with the feta, coriander, pickled onions and lime wedges. Serve with the homemade tortilla chips for dipping. Spoon the aubergine mixture into 2 bowls and top with the feta, coriander, pickled onions and lime wedges. Serve with the homemade tortilla chips for dipping.
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"title": "Aubergine and black bean bowl recipe",
"content": "An average of 4.5 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/aubergine_and_black_bean_99408_16x9.jpg A satisfying veggie dinner that’s packed with flavour. These healthy aubergine and black bean bowls from Dr Rupy are quick to make and cost just over £1 per portion. Each serving provides 621 kcal, 30g protein, 55g carbohydrate (of which 8g sugars), 23g fat (of which 7.5g saturates), 36g fibre and 1.3g salt. 1 aubergine, cut into 2cm/¾in cubesolive oil, for cooking2 x 400g tins black beans, drained30g/1oz tomato purée1 tbsp red wine vinegar1 tsp ground cumin1 tsp smoked paprikapinch sugarsalt and freshly ground black pepper 1 aubergine, cut into 2cm/¾in cubes olive oil, for cooking 2 x 400g tins black beans, drained 30g/1oz tomato purée 1 tbsp red wine vinegar 1 tsp ground cumin 1 tsp smoked paprika pinch sugar salt and freshly ground black pepper 2 wholemeal tortilla wraps, cut into triangles 2 wholemeal tortilla wraps, cut into triangles 50g/1¾oz feta, crumbled15g/½oz fresh coriander, roughly choppedquick pickled onions (optional)1 lime, cut into wedges 50g/1¾oz feta, crumbled 15g/½oz fresh coriander, roughly chopped quick pickled onions (optional) quick pickled onions 1 lime, cut into wedges Method Preheat the oven to 220C/200C Fan/Gas 7 and put a roasting tin on the middle shelf to heat up.Put the cubed aubergine in the heated roasting tin and drizzle with the olive oil. Season with salt and pepper, mix well and roast for 20 minutes until softened and crisp at the edges.To make the tortilla chips, brush the tortilla triangles with a little oil and season with a pinch of salt. Arrange them on a baking tray in a single layer. Bake for 6–7 minutes until crisp, keeping an eye on them as they can burn easily. Set aside. Mix the beans, tomato purée, vinegar, spices and sugar together in a bowl, then roughly crush with a potato masher. Stir in 200ml/7fl oz warm water, then add to the roasting tin with the aubergines and return to the oven for 5 minutes.Spoon the aubergine mixture into 2 bowls and top with the feta, coriander, pickled onions and lime wedges. Serve with the homemade tortilla chips for dipping. Preheat the oven to 220C/200C Fan/Gas 7 and put a roasting tin on the middle shelf to heat up. Preheat the oven to 220C/200C Fan/Gas 7 and put a roasting tin on the middle shelf to heat up. Put the cubed aubergine in the heated roasting tin and drizzle with the olive oil. Season with salt and pepper, mix well and roast for 20 minutes until softened and crisp at the edges. Put the cubed aubergine in the heated roasting tin and drizzle with the olive oil. Season with salt and pepper, mix well and roast for 20 minutes until softened and crisp at the edges. To make the tortilla chips, brush the tortilla triangles with a little oil and season with a pinch of salt. Arrange them on a baking tray in a single layer. Bake for 6–7 minutes until crisp, keeping an eye on them as they can burn easily. Set aside. To make the tortilla chips, brush the tortilla triangles with a little oil and season with a pinch of salt. Arrange them on a baking tray in a single layer. Bake for 6–7 minutes until crisp, keeping an eye on them as they can burn easily. Set aside. Mix the beans, tomato purée, vinegar, spices and sugar together in a bowl, then roughly crush with a potato masher. Stir in 200ml/7fl oz warm water, then add to the roasting tin with the aubergines and return to the oven for 5 minutes. Mix the beans, tomato purée, vinegar, spices and sugar together in a bowl, then roughly crush with a potato masher. Stir in 200ml/7fl oz warm water, then add to the roasting tin with the aubergines and return to the oven for 5 minutes. Spoon the aubergine mixture into 2 bowls and top with the feta, coriander, pickled onions and lime wedges. Serve with the homemade tortilla chips for dipping. Spoon the aubergine mixture into 2 bowls and top with the feta, coriander, pickled onions and lime wedges. Serve with the homemade tortilla chips for dipping."
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107893eb230e61a1490603f5b6cbc66cbb21213d68c7122c46b5e34365e59f8a
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Money-saving food shop tips that will make you healthier
https://ichef.bbci.co.uk/images/ic/480xn/p08qyvgq.jpg It’s the BBC One show that celebrates healthy eating on a budget. And in the first few episodes of the new series, Eat Well For Less’ Gregg Wallace and Chris Bavin help families cut their weekly shopping bill and expand their cooking repertoire. Chris explains: “We are all about lots of small manageable and sustainable changes”. Here are some of our favourite tips from the series so far, plus extra ones from Chris… Check portion sizes before you buy When planning your food shop, look at the recommended portion sizes – you might be preparing double what you need, which means taking in more energy and spending more cash. An obvious example is pasta and rice, where you pour out an estimated portion and then find you’ve got loads left over. In the first episode, we saw Chris and Gregg discuss how many sausages they’d eat in a sitting, and they both said four or five. But, Gregg then pointed out the recommended serving is actually just two. Consider cheap and easy ‘ready-meal’ swaps https://ichef.bbci.co.uk/images/ic/480xn/p08qyw2m.jpg It’s an oldie but a goodie! There are simple dishes you can prepare in the time it takes to prick holes in a ready-meal lid and reheat it in the microwave. In episode one, we saw a family go from being reliant on ready-meals to cooking dishes for a fraction of the price. They were spending £2 per person on each ready-meal, but a simple and filling omelette came to 50p per portion, saving them £4.50 per meal. Want to reduce the cost of your weekly shop? Chris suggests: “There are so many money-saving tips on the show, but the main ones are [make] meal plans and write a list and stick to it!” Check the nutrition profile https://ichef.bbci.co.uk/images/ic/480xn/p08qywqv.jpg We’re not suggesting you sign up for a PHD in nutrition, but consider whether there’s a healthier equivalent out there when you buy a food. We really see the importance of this in Eat Well For Less when they measure foods against ‘junk’ food. In episode two, processed ready-to-eat lunchbox favourites are analysed. Chris and Gregg discover a lunchbox filled with these products contains the same amount of saturated fat as you’d find in five fast-food burgers and buns! Perhaps this goes some way to explaining why 98 out of 100 packed lunches for primary school children don’t meet the government’s guidelines for nutrition. The good news is, the duo highlight what a healthier and cheaper lunchbox looks like – you’ll have to tune in to the episode to see it for yourself. Taste test to find cheaper brands “Take part in your own episode of Eat Well for Less”, says Chris. Could you really taste the difference between an expensive branded breakfast cereal and a cheaper product? Why not put yourself to the test? A classic Eat Well For Less tip is to carry out your own blind taste tests. People on the show often can’t tell the difference and in some instances prefer the cheaper versions. In the first episode a group of hot chocolate aficionados tested various brands of hot chocolate powder. Their favourite? The cheapest supermarket own-label one. Of course, there’s an element of trial and error with this. But the key is not to give up – just because you don’t like one substitute doesn’t mean you won’t like another. Keep spices in stock and slow cook https://ichef.bbci.co.uk/images/ic/480xn/p08qz1w1.jpg The slow-cooker oxtail ragu is a big hit with the family. On the show, we see time-poor families use a slow-cooker to make a hearty oxtail ragu in episode two. If you’re keen to switch from regular takeaways to making similar dishes at home, Chris advises keeping a few key ingredients: “Garlic, ginger and chillies are a must for me. I always buy a big piece of ginger and keep it in the freezer, and do the same with my chillies. Then you always have that flavourful ingredient to hand without any waste. “No one wants or needs to spend hours in the kitchen. It’s a myth that cooking from scratch takes a long time! But my advice to anyone really short of time is to batch cook, double up. That way you have dinner next time without the need to cook.” Tricks to get kids eating more healthily https://ichef.bbci.co.uk/images/ic/480xn/p08qyzpx.jpg A LOT of people will relate to the parents in the first two episodes. You know the drill: you spend time preparing a delicious, nutritious meal, only for the kids to turn their noses up at it as soon as they sit at the table. Out of desperation, you end up giving them the dishes you know they will eat. In the first two episodes of Eat Well For Less, the parents often resort to ultra-processed dishes or takeaways just to make sure the kids get some food down them. But Chris and Gregg suggest a change of tack. By getting the kids involved in making the dishes and teaching them how to follow a recipe, they feel more invested in the dish and are excited to eat it and get positive feedback. We also see them quickly adapt to healthier snacks rather than shop-bought confectionery. Chris tells us: “Lots of great recipes are sweet, but not nearly as sugary as shop-bought confectionery. And if you make it yourself, you know exactly what’s in it! “Make sure you have healthy snacks ready to graze on, that will hopefully help reduce the hunger and then stop you reaching for the biscuits or chocolate. With my children, I know if I was to chop up some fruit and veg and put nuts out, they would eat them happily. But they will eat a lot less if I don’t prep it!” Shopping locally really can be cheaper In episode two of Eat Well For Less, we see Chris visit a butcher who sells locally sourced meat in Bristol. Not only is shopping locally good for the environment, with the carbon footprint being lower, but you might also discover products that are just as tasty as your regular purchases but much cheaper. An example? The butcher highlights which cut of beef offers the best value for money, and then demonstrates offal isn’t limited to liver and kidneys. They cook chicken hearts and offer them to passers-by, none of whom have tried hearts before. They all enjoy them and are shocked to learn just how cheap they are compared to other cuts of meat. Of course, this isn’t for everyone, but if you give it a go you might find you’re impressed too!
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"title": "Money-saving food shop tips that will make you healthier",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p08qyvgq.jpg It’s the BBC One show that celebrates healthy eating on a budget. And in the first few episodes of the new series, Eat Well For Less’ Gregg Wallace and Chris Bavin help families cut their weekly shopping bill and expand their cooking repertoire. Chris explains: “We are all about lots of small manageable and sustainable changes”. Here are some of our favourite tips from the series so far, plus extra ones from Chris… Check portion sizes before you buy When planning your food shop, look at the recommended portion sizes – you might be preparing double what you need, which means taking in more energy and spending more cash. An obvious example is pasta and rice, where you pour out an estimated portion and then find you’ve got loads left over. In the first episode, we saw Chris and Gregg discuss how many sausages they’d eat in a sitting, and they both said four or five. But, Gregg then pointed out the recommended serving is actually just two. Consider cheap and easy ‘ready-meal’ swaps https://ichef.bbci.co.uk/images/ic/480xn/p08qyw2m.jpg It’s an oldie but a goodie! There are simple dishes you can prepare in the time it takes to prick holes in a ready-meal lid and reheat it in the microwave. In episode one, we saw a family go from being reliant on ready-meals to cooking dishes for a fraction of the price. They were spending £2 per person on each ready-meal, but a simple and filling omelette came to 50p per portion, saving them £4.50 per meal. Want to reduce the cost of your weekly shop? Chris suggests: “There are so many money-saving tips on the show, but the main ones are [make] meal plans and write a list and stick to it!” Check the nutrition profile https://ichef.bbci.co.uk/images/ic/480xn/p08qywqv.jpg We’re not suggesting you sign up for a PHD in nutrition, but consider whether there’s a healthier equivalent out there when you buy a food. We really see the importance of this in Eat Well For Less when they measure foods against ‘junk’ food. In episode two, processed ready-to-eat lunchbox favourites are analysed. Chris and Gregg discover a lunchbox filled with these products contains the same amount of saturated fat as you’d find in five fast-food burgers and buns! Perhaps this goes some way to explaining why 98 out of 100 packed lunches for primary school children don’t meet the government’s guidelines for nutrition. The good news is, the duo highlight what a healthier and cheaper lunchbox looks like – you’ll have to tune in to the episode to see it for yourself. Taste test to find cheaper brands “Take part in your own episode of Eat Well for Less”, says Chris. Could you really taste the difference between an expensive branded breakfast cereal and a cheaper product? Why not put yourself to the test? A classic Eat Well For Less tip is to carry out your own blind taste tests. People on the show often can’t tell the difference and in some instances prefer the cheaper versions. In the first episode a group of hot chocolate aficionados tested various brands of hot chocolate powder. Their favourite? The cheapest supermarket own-label one. Of course, there’s an element of trial and error with this. But the key is not to give up – just because you don’t like one substitute doesn’t mean you won’t like another. Keep spices in stock and slow cook https://ichef.bbci.co.uk/images/ic/480xn/p08qz1w1.jpg The slow-cooker oxtail ragu is a big hit with the family. On the show, we see time-poor families use a slow-cooker to make a hearty oxtail ragu in episode two. If you’re keen to switch from regular takeaways to making similar dishes at home, Chris advises keeping a few key ingredients: “Garlic, ginger and chillies are a must for me. I always buy a big piece of ginger and keep it in the freezer, and do the same with my chillies. Then you always have that flavourful ingredient to hand without any waste. “No one wants or needs to spend hours in the kitchen. It’s a myth that cooking from scratch takes a long time! But my advice to anyone really short of time is to batch cook, double up. That way you have dinner next time without the need to cook.” Tricks to get kids eating more healthily https://ichef.bbci.co.uk/images/ic/480xn/p08qyzpx.jpg A LOT of people will relate to the parents in the first two episodes. You know the drill: you spend time preparing a delicious, nutritious meal, only for the kids to turn their noses up at it as soon as they sit at the table. Out of desperation, you end up giving them the dishes you know they will eat. In the first two episodes of Eat Well For Less, the parents often resort to ultra-processed dishes or takeaways just to make sure the kids get some food down them. But Chris and Gregg suggest a change of tack. By getting the kids involved in making the dishes and teaching them how to follow a recipe, they feel more invested in the dish and are excited to eat it and get positive feedback. We also see them quickly adapt to healthier snacks rather than shop-bought confectionery. Chris tells us: “Lots of great recipes are sweet, but not nearly as sugary as shop-bought confectionery. And if you make it yourself, you know exactly what’s in it! “Make sure you have healthy snacks ready to graze on, that will hopefully help reduce the hunger and then stop you reaching for the biscuits or chocolate. With my children, I know if I was to chop up some fruit and veg and put nuts out, they would eat them happily. But they will eat a lot less if I don’t prep it!” Shopping locally really can be cheaper In episode two of Eat Well For Less, we see Chris visit a butcher who sells locally sourced meat in Bristol. Not only is shopping locally good for the environment, with the carbon footprint being lower, but you might also discover products that are just as tasty as your regular purchases but much cheaper. An example? The butcher highlights which cut of beef offers the best value for money, and then demonstrates offal isn’t limited to liver and kidneys. They cook chicken hearts and offer them to passers-by, none of whom have tried hearts before. They all enjoy them and are shocked to learn just how cheap they are compared to other cuts of meat. Of course, this isn’t for everyone, but if you give it a go you might find you’re impressed too!"
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Beef enchiladas recipe
An average of 4.9 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicysteakandmontere_88037_16x9.jpg Mexican beef enchiladas – tortillas packed with beef mince and beans and smothered with cheese – are easy to make and a great crowd-pleaser. 1 tbsp olive oil, plus extra for greasing500g/1lb 2oz beef mince 1 red onion, finely chopped3 garlic cloves, crushed or grated1 red chilli, chopped, plus extra to garnish1 celery stick, finely chopped1 beef stock cube2–4 tbsp chipotle chilli paste400g tin red kidney beans in chilli sauce400g tin chopped tomatoes4 tbsp chopped fresh coriander (leaves and stalks), plus extra to garnish8 soft corn tortillas (regular size)3 tbsp sliced red jalapeños in brine, drained200g/7oz Cheddar, gratedsalt and freshly ground black peppersoured cream or crème fraîche, to serve (optional) 1 tbsp olive oil, plus extra for greasing 500g/1lb 2oz beef mince 1 red onion, finely chopped 3 garlic cloves, crushed or grated 1 red chilli, chopped, plus extra to garnish 1 celery stick, finely chopped 1 beef stock cube 2–4 tbsp chipotle chilli paste 400g tin red kidney beans in chilli sauce 400g tin chopped tomatoes 4 tbsp chopped fresh coriander (leaves and stalks), plus extra to garnish 8 soft corn tortillas (regular size) 3 tbsp sliced red jalapeños in brine, drained 200g/7oz Cheddar, grated salt and freshly ground black pepper soured cream or crème fraîche, to serve (optional) Method Heat the oil in a wide frying pan. Add the beef and stir-fry over a high heat for 4–5 minutes, breaking up with a wooden spoon so it doesn’t form clumps and browns well.Add the onion, garlic, chilli and celery and stir-fry for 3–4 minutes.Crumble in the stock cube and add the chilli paste, kidney beans and tomatoes. Bring to the boil, then reduce the heat to medium–low and simmer for 40 minutes, or until thickened, stirring from time to time. Stir in the coriander and season well.Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a shallow ovenproof dish (approximately 20x30cm/8x10in).To assemble, lay the tortillas on a clean work surface and divide the beef mixture down the centre of each one, then roll up to seal. Place the stuffed tortillas carefully in the prepared dish, seam-side down, to fit snugly.Scatter over the jalapeños and then the cheese. Cover the dish with foil and bake for 10 minutes, then remove the foil and bake for another 10 minutes, or until lightly golden and bubbling.Scatter over extra chopped coriander and red chilli, and serve with soured cream or crème fraîche. Heat the oil in a wide frying pan. Add the beef and stir-fry over a high heat for 4–5 minutes, breaking up with a wooden spoon so it doesn’t form clumps and browns well. Heat the oil in a wide frying pan. Add the beef and stir-fry over a high heat for 4–5 minutes, breaking up with a wooden spoon so it doesn’t form clumps and browns well. Add the onion, garlic, chilli and celery and stir-fry for 3–4 minutes. Add the onion, garlic, chilli and celery and stir-fry for 3–4 minutes. Crumble in the stock cube and add the chilli paste, kidney beans and tomatoes. Bring to the boil, then reduce the heat to medium–low and simmer for 40 minutes, or until thickened, stirring from time to time. Stir in the coriander and season well. Crumble in the stock cube and add the chilli paste, kidney beans and tomatoes. Bring to the boil, then reduce the heat to medium–low and simmer for 40 minutes, or until thickened, stirring from time to time. Stir in the coriander and season well. Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a shallow ovenproof dish (approximately 20x30cm/8x10in). Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a shallow ovenproof dish (approximately 20x30cm/8x10in). To assemble, lay the tortillas on a clean work surface and divide the beef mixture down the centre of each one, then roll up to seal. Place the stuffed tortillas carefully in the prepared dish, seam-side down, to fit snugly. To assemble, lay the tortillas on a clean work surface and divide the beef mixture down the centre of each one, then roll up to seal. Place the stuffed tortillas carefully in the prepared dish, seam-side down, to fit snugly. Scatter over the jalapeños and then the cheese. Cover the dish with foil and bake for 10 minutes, then remove the foil and bake for another 10 minutes, or until lightly golden and bubbling. Scatter over the jalapeños and then the cheese. Cover the dish with foil and bake for 10 minutes, then remove the foil and bake for another 10 minutes, or until lightly golden and bubbling. Scatter over extra chopped coriander and red chilli, and serve with soured cream or crème fraîche. Scatter over extra chopped coriander and red chilli, and serve with soured cream or crème fraîche.
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"title": "Beef enchiladas recipe",
"content": "An average of 4.9 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicysteakandmontere_88037_16x9.jpg Mexican beef enchiladas – tortillas packed with beef mince and beans and smothered with cheese – are easy to make and a great crowd-pleaser. 1 tbsp olive oil, plus extra for greasing500g/1lb 2oz beef mince 1 red onion, finely chopped3 garlic cloves, crushed or grated1 red chilli, chopped, plus extra to garnish1 celery stick, finely chopped1 beef stock cube2–4 tbsp chipotle chilli paste400g tin red kidney beans in chilli sauce400g tin chopped tomatoes4 tbsp chopped fresh coriander (leaves and stalks), plus extra to garnish8 soft corn tortillas (regular size)3 tbsp sliced red jalapeños in brine, drained200g/7oz Cheddar, gratedsalt and freshly ground black peppersoured cream or crème fraîche, to serve (optional) 1 tbsp olive oil, plus extra for greasing 500g/1lb 2oz beef mince 1 red onion, finely chopped 3 garlic cloves, crushed or grated 1 red chilli, chopped, plus extra to garnish 1 celery stick, finely chopped 1 beef stock cube 2–4 tbsp chipotle chilli paste 400g tin red kidney beans in chilli sauce 400g tin chopped tomatoes 4 tbsp chopped fresh coriander (leaves and stalks), plus extra to garnish 8 soft corn tortillas (regular size) 3 tbsp sliced red jalapeños in brine, drained 200g/7oz Cheddar, grated salt and freshly ground black pepper soured cream or crème fraîche, to serve (optional) Method Heat the oil in a wide frying pan. Add the beef and stir-fry over a high heat for 4–5 minutes, breaking up with a wooden spoon so it doesn’t form clumps and browns well.Add the onion, garlic, chilli and celery and stir-fry for 3–4 minutes.Crumble in the stock cube and add the chilli paste, kidney beans and tomatoes. Bring to the boil, then reduce the heat to medium–low and simmer for 40 minutes, or until thickened, stirring from time to time. Stir in the coriander and season well.Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a shallow ovenproof dish (approximately 20x30cm/8x10in).To assemble, lay the tortillas on a clean work surface and divide the beef mixture down the centre of each one, then roll up to seal. Place the stuffed tortillas carefully in the prepared dish, seam-side down, to fit snugly.Scatter over the jalapeños and then the cheese. Cover the dish with foil and bake for 10 minutes, then remove the foil and bake for another 10 minutes, or until lightly golden and bubbling.Scatter over extra chopped coriander and red chilli, and serve with soured cream or crème fraîche. Heat the oil in a wide frying pan. Add the beef and stir-fry over a high heat for 4–5 minutes, breaking up with a wooden spoon so it doesn’t form clumps and browns well. Heat the oil in a wide frying pan. Add the beef and stir-fry over a high heat for 4–5 minutes, breaking up with a wooden spoon so it doesn’t form clumps and browns well. Add the onion, garlic, chilli and celery and stir-fry for 3–4 minutes. Add the onion, garlic, chilli and celery and stir-fry for 3–4 minutes. Crumble in the stock cube and add the chilli paste, kidney beans and tomatoes. Bring to the boil, then reduce the heat to medium–low and simmer for 40 minutes, or until thickened, stirring from time to time. Stir in the coriander and season well. Crumble in the stock cube and add the chilli paste, kidney beans and tomatoes. Bring to the boil, then reduce the heat to medium–low and simmer for 40 minutes, or until thickened, stirring from time to time. Stir in the coriander and season well. Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a shallow ovenproof dish (approximately 20x30cm/8x10in). Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a shallow ovenproof dish (approximately 20x30cm/8x10in). To assemble, lay the tortillas on a clean work surface and divide the beef mixture down the centre of each one, then roll up to seal. Place the stuffed tortillas carefully in the prepared dish, seam-side down, to fit snugly. To assemble, lay the tortillas on a clean work surface and divide the beef mixture down the centre of each one, then roll up to seal. Place the stuffed tortillas carefully in the prepared dish, seam-side down, to fit snugly. Scatter over the jalapeños and then the cheese. Cover the dish with foil and bake for 10 minutes, then remove the foil and bake for another 10 minutes, or until lightly golden and bubbling. Scatter over the jalapeños and then the cheese. Cover the dish with foil and bake for 10 minutes, then remove the foil and bake for another 10 minutes, or until lightly golden and bubbling. Scatter over extra chopped coriander and red chilli, and serve with soured cream or crème fraîche. Scatter over extra chopped coriander and red chilli, and serve with soured cream or crème fraîche."
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6404e68e3b68e04a95cef66ba68464b370dddfa92d860d8a42d379b719727a55
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Easy beef tacos recipe
An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/midweek_tacos_using_08049_16x9.jpg This easy beef taco recipe can be made in bulk. If you want to flex the recipe, batch cook the mince and then use half to make easy tacos and freeze the rest for another dish. It’s also great in burritos, cottage pies and chilli. 2 tbsp olive oil1 large onion, finely chopped2 large carrots, finely chopped1 stick celery, finely chopped1 large green pepper, de-seeded and finely chopped4 garlic cloves, finely chopped150g/5½oz mushrooms, finely chopped1.5kg/3lb 5oz beef, pork, lamb, turkey or vegetarian mince 2 tbsp olive oil 1 large onion, finely chopped 2 large carrots, finely chopped 1 stick celery, finely chopped 1 large green pepper, de-seeded and finely chopped 4 garlic cloves, finely chopped 150g/5½oz mushrooms, finely chopped 1.5kg/3lb 5oz beef, pork, lamb, turkey or vegetarian mince 1 x 400g/14oz portion of mince base (see above)2 tbsp olive oil1 large garlic clove, finely chopped1½ tbsp ground cumin1½ tbsp smoked paprika1 tbsp dried oregano1 tsp chilli powder 1 x 400g/14oz portion of mince base (see above) 2 tbsp olive oil 1 large garlic clove, finely chopped 1½ tbsp ground cumin 1½ tbsp smoked paprika 1 tbsp dried oregano 1 tsp chilli powder 1 packet taco shells or soft taco wraps1 iceberg lettuce, chopped (any lettuce or salad leaves will work)150g/5½oz cheese, grated (use whatever hard cheese you have available) 3 tomatoes, roughly chopped1 avocado, peeled, stone removed, flesh smashed1 red chilli, finely chopped1 tbsp freshly chopped coriander (or other soft herbs, such as parsley) 1 packet taco shells or soft taco wraps 1 iceberg lettuce, chopped (any lettuce or salad leaves will work) 150g/5½oz cheese, grated (use whatever hard cheese you have available) 3 tomatoes, roughly chopped 1 avocado, peeled, stone removed, flesh smashed 1 red chilli, finely chopped 1 tbsp freshly chopped coriander (or other soft herbs, such as parsley) Method For the mince base, heat the oil in a large frying pan or sauté pan over a medium heat, then add the onions, carrots, celery and peppers, stirring regularly until softened, this will take about 10 minutes.Add the garlic and cook for about 1 minute. Add the mushrooms and stir until softened, then finally add the meat and brown all over (if you don’t have a very large pan you will need to remove the vegetable mixture and fry the mince in batches). Season with salt and pepper. The mince base can be frozen at this stage: divide into batches and cool completely before freezing in bags or boxes.For the tacos, heat the oil in a large saucepan over a medium heat and add the garlic and spices and cook for about 30 seconds. Add the mince base, along with a splash of water and cook on a low heat.If your mince base is frozen, defrost a little at room temperature or in the microwave (it doesn’t need to completely thawed before cooking, just soften enough to break up in the pan. Once defrosted, increase the heat and cook until the mince is piping hot.Serve with the taco shells, lettuce, cheese, tomatoes, avocado, chilli and coriander. For the mince base, heat the oil in a large frying pan or sauté pan over a medium heat, then add the onions, carrots, celery and peppers, stirring regularly until softened, this will take about 10 minutes. For the mince base, heat the oil in a large frying pan or sauté pan over a medium heat, then add the onions, carrots, celery and peppers, stirring regularly until softened, this will take about 10 minutes. Add the garlic and cook for about 1 minute. Add the mushrooms and stir until softened, then finally add the meat and brown all over (if you don’t have a very large pan you will need to remove the vegetable mixture and fry the mince in batches). Season with salt and pepper. Add the garlic and cook for about 1 minute. Add the mushrooms and stir until softened, then finally add the meat and brown all over (if you don’t have a very large pan you will need to remove the vegetable mixture and fry the mince in batches). Season with salt and pepper. The mince base can be frozen at this stage: divide into batches and cool completely before freezing in bags or boxes. The mince base can be frozen at this stage: divide into batches and cool completely before freezing in bags or boxes. For the tacos, heat the oil in a large saucepan over a medium heat and add the garlic and spices and cook for about 30 seconds. Add the mince base, along with a splash of water and cook on a low heat. For the tacos, heat the oil in a large saucepan over a medium heat and add the garlic and spices and cook for about 30 seconds. Add the mince base, along with a splash of water and cook on a low heat. If your mince base is frozen, defrost a little at room temperature or in the microwave (it doesn’t need to completely thawed before cooking, just soften enough to break up in the pan. Once defrosted, increase the heat and cook until the mince is piping hot. If your mince base is frozen, defrost a little at room temperature or in the microwave (it doesn’t need to completely thawed before cooking, just soften enough to break up in the pan. Once defrosted, increase the heat and cook until the mince is piping hot. Serve with the taco shells, lettuce, cheese, tomatoes, avocado, chilli and coriander. Serve with the taco shells, lettuce, cheese, tomatoes, avocado, chilli and coriander. Recipe tips Any leftover mushrooms can be frozen. Allow the mince base to cool before you portion it up and freeze. If you don’t have tacos you can use soft tortillas or homemade flat bread. Any salad ingredients can be put on top, cucumber, spring onions etc.
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"url": "https://www.bbc.co.uk/food/recipes/midweek_tacos_using_08049",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy beef tacos recipe",
"content": "An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/midweek_tacos_using_08049_16x9.jpg This easy beef taco recipe can be made in bulk. If you want to flex the recipe, batch cook the mince and then use half to make easy tacos and freeze the rest for another dish. It’s also great in burritos, cottage pies and chilli. 2 tbsp olive oil1 large onion, finely chopped2 large carrots, finely chopped1 stick celery, finely chopped1 large green pepper, de-seeded and finely chopped4 garlic cloves, finely chopped150g/5½oz mushrooms, finely chopped1.5kg/3lb 5oz beef, pork, lamb, turkey or vegetarian mince 2 tbsp olive oil 1 large onion, finely chopped 2 large carrots, finely chopped 1 stick celery, finely chopped 1 large green pepper, de-seeded and finely chopped 4 garlic cloves, finely chopped 150g/5½oz mushrooms, finely chopped 1.5kg/3lb 5oz beef, pork, lamb, turkey or vegetarian mince 1 x 400g/14oz portion of mince base (see above)2 tbsp olive oil1 large garlic clove, finely chopped1½ tbsp ground cumin1½ tbsp smoked paprika1 tbsp dried oregano1 tsp chilli powder 1 x 400g/14oz portion of mince base (see above) 2 tbsp olive oil 1 large garlic clove, finely chopped 1½ tbsp ground cumin 1½ tbsp smoked paprika 1 tbsp dried oregano 1 tsp chilli powder 1 packet taco shells or soft taco wraps1 iceberg lettuce, chopped (any lettuce or salad leaves will work)150g/5½oz cheese, grated (use whatever hard cheese you have available) 3 tomatoes, roughly chopped1 avocado, peeled, stone removed, flesh smashed1 red chilli, finely chopped1 tbsp freshly chopped coriander (or other soft herbs, such as parsley) 1 packet taco shells or soft taco wraps 1 iceberg lettuce, chopped (any lettuce or salad leaves will work) 150g/5½oz cheese, grated (use whatever hard cheese you have available) 3 tomatoes, roughly chopped 1 avocado, peeled, stone removed, flesh smashed 1 red chilli, finely chopped 1 tbsp freshly chopped coriander (or other soft herbs, such as parsley) Method For the mince base, heat the oil in a large frying pan or sauté pan over a medium heat, then add the onions, carrots, celery and peppers, stirring regularly until softened, this will take about 10 minutes.Add the garlic and cook for about 1 minute. Add the mushrooms and stir until softened, then finally add the meat and brown all over (if you don’t have a very large pan you will need to remove the vegetable mixture and fry the mince in batches). Season with salt and pepper. The mince base can be frozen at this stage: divide into batches and cool completely before freezing in bags or boxes.For the tacos, heat the oil in a large saucepan over a medium heat and add the garlic and spices and cook for about 30 seconds. Add the mince base, along with a splash of water and cook on a low heat.If your mince base is frozen, defrost a little at room temperature or in the microwave (it doesn’t need to completely thawed before cooking, just soften enough to break up in the pan. Once defrosted, increase the heat and cook until the mince is piping hot.Serve with the taco shells, lettuce, cheese, tomatoes, avocado, chilli and coriander. For the mince base, heat the oil in a large frying pan or sauté pan over a medium heat, then add the onions, carrots, celery and peppers, stirring regularly until softened, this will take about 10 minutes. For the mince base, heat the oil in a large frying pan or sauté pan over a medium heat, then add the onions, carrots, celery and peppers, stirring regularly until softened, this will take about 10 minutes. Add the garlic and cook for about 1 minute. Add the mushrooms and stir until softened, then finally add the meat and brown all over (if you don’t have a very large pan you will need to remove the vegetable mixture and fry the mince in batches). Season with salt and pepper. Add the garlic and cook for about 1 minute. Add the mushrooms and stir until softened, then finally add the meat and brown all over (if you don’t have a very large pan you will need to remove the vegetable mixture and fry the mince in batches). Season with salt and pepper. The mince base can be frozen at this stage: divide into batches and cool completely before freezing in bags or boxes. The mince base can be frozen at this stage: divide into batches and cool completely before freezing in bags or boxes. For the tacos, heat the oil in a large saucepan over a medium heat and add the garlic and spices and cook for about 30 seconds. Add the mince base, along with a splash of water and cook on a low heat. For the tacos, heat the oil in a large saucepan over a medium heat and add the garlic and spices and cook for about 30 seconds. Add the mince base, along with a splash of water and cook on a low heat. If your mince base is frozen, defrost a little at room temperature or in the microwave (it doesn’t need to completely thawed before cooking, just soften enough to break up in the pan. Once defrosted, increase the heat and cook until the mince is piping hot. If your mince base is frozen, defrost a little at room temperature or in the microwave (it doesn’t need to completely thawed before cooking, just soften enough to break up in the pan. Once defrosted, increase the heat and cook until the mince is piping hot. Serve with the taco shells, lettuce, cheese, tomatoes, avocado, chilli and coriander. Serve with the taco shells, lettuce, cheese, tomatoes, avocado, chilli and coriander. Recipe tips Any leftover mushrooms can be frozen. Allow the mince base to cool before you portion it up and freeze. If you don’t have tacos you can use soft tortillas or homemade flat bread. Any salad ingredients can be put on top, cucumber, spring onions etc."
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